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Kimchi Stew (Kimchi Jjigae) with Tomatoes is served with rice and roasted seaweed.

Tomato Kimchi Stew

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Tomato gives a flavor twist to the traditional Korean kimchi stew (kimchi jjigae). The tomato sauce in the kimchi stew will brighten up the flavor without tasting it.
Course Soup, Stew
Cuisine Korean
Diet Gluten Free, Low Lactose
Keyword kimchi jjigae, kimchi stew, tomato kimchi jjigae
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 126
Author Holly Ford

Ingredients

  • 1 tbsp cooking oil
  • 1/2 lb pork shoulder or pork butt
  • 1/2 onion sliced
  • 2 cup diced sour cabbage kimchi
  • 1 tsp sugar
  • 2 1/2 - 3 cup rice starch water or plain water
  • 1 can 8 oz tomato sauce
  • 3 tbsp kimchi liquid
  • 1 pkg (8 oz) soft tofu
  • 1 green onion sliced
  • 1 tbsp Korean soup soy sauce (gukganjang)

Instructions

  • Heat oil in a soup pot over medium hight heat. Add the pork and onion and cook for 2-3 minute until pork is no longer in pink.
  • Add the kimchi and sugar; continue to cook for 2 minutes. Add the rice starch water, tomato sauce, kimchi liquid; stir well and bring to a gentle boil. Over with a lid and reduce the heat to low. Simmer the stew for 15-20 minutes.
  • Add the tofu and green onion; heat through for 3-4 minutes. Season the stew with Korean soy sauce for soup according to your taste. Serve hot with rice

Nutrition

Calories: 126kcal | Carbohydrates: 4g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 283mg | Potassium: 253mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg