Kimchi stew with soy milk

4.7 3 ratings
Total time 25 mins
10 mins preparation time
15 mins cooking time

Ingredients

2 portion(s)
70 g
thinly sliced pork belly (or minute steaks)
60 g
Chinese cabbage (approx. 3 leaves)
1 
pak choi
100 g
mushrooms (e.g. shimeji/shiitake or mushrooms)
 ½ piece
of tofu
200 ml
water
100 ml
Japanese sake (or 100 ml water if sake is not available)
2 tbsp
soy milk (without sugar)
2 tsp
Gochujang (Red Chilli Paste) (or 2 tbsp Miso Paste)
1 
spring onion
Nutritional facts (per portion): 1355 kJ  /  324 kcal
17.6 g Fat
22 g Protein
6.6 g Carbohydrates

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

Recipe as PDF

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Cut the pork into small pieces. 

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. 

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

Prepare the mushrooms. 

Cut the tofu into 3-4 cm cubes.

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. 

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

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

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

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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