Kimchi stew with soy milk

4.7 3 ratings

Total time25 mins

10 minspreparation time

15 minscooking time

Ingredients

2 portion(s)

70 g

thinly sliced pork belly (or minute steaks)

60 g

Chinese cabbage (approx. 3 leaves)

pak choi

100 g

mushrooms (e.g. shimeji/shiitake or mushrooms)

 ½ piece

of tofu

1 tsp

Kikkoman Toasted Sesame Oil

200 ml

water

100 ml

Japanese sake (or 100 ml water if sake is not available)

2 tbsp

Kikkoman Spicy Chili Sauce for Kimchi

2 tbsp

soy milk (without sugar)

2 tsp

Gochujang (Red Chilli Paste) (or 2 tbsp Miso Paste)

spring onion

Nutritional facts (per portion):1355 kJ / 324 kcal

17.6 gFat

22 gProtein

6.6 gCarbohydrates

Preparation

Step 1

Cut the pork into small pieces.

Step 2

Wash the Chinese cabbage, cut the lower part of the leaves into strips about 2 cm wide and the upper part into strips about 4-5 cm wide.

Step 3

Wash the pak choi, cut the lower parts into 4 equal pieces and the upper pieces to a length of about 5 cm.

Step 4

Prepare the mushrooms.

Step 5

Cut the tofu into 3-4 cm cubes.

Step 6

Heat a pan, add the sesame oil (or vegetable oil) and fry the pork in it. When the colour of the pork changes, add the chinese cabbage, pak choi and mushrooms and fry them as well.

Step 7

Pour 200 ml of water, the sake and the Kikkoman Kimchi Chili Sauce and continue cooking.

Step 8

Add the tofu and heat over medium heat. Add the soy milk and Gochujang (or miso) but do not bring to a boil.

Step 9

Cut the spring onion into rings, wash, add and serve.

Tip:

Serve with udon or ramen noodles according to taste.

Recipe-ID: 1022

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