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Pork and Kimchi Stew

Total time 30 mins

Serves 4

This dish is best with kimchi that's well fermented and quite tangy. Serve with rice or rice noodles if you like.


  • 1 tablespoon vegetable oil
  • 1 pound boned country pork ribs, cut into 1/2-in. pieces
  • 1/2 onion, thinly sliced
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 6 cups reduced-sodium chicken broth
  • 1 1/2 cups kimchi (Korean-style fermented cabbage)* with some juice, coarsely chopped
  • 1/2 to 1 jalapeño chile, thinly sliced
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame seeds
  • Salt and pepper
  • 8 ounces silken tofu, cut into 1-in. cubes
  • 3 green onions, sliced

Nutrition Information

  • calories 308
  • caloriesfromfat 41 %
  • protein 34 g
  • fat 14 g
  • satfat 3.3 g
  • carbohydrate 9.6 g
  • fiber 2.3 g
  • sodium 1398 mg
  • cholesterol 84 mg

How to Make It

  1. Heat vegetable oil in a medium pot over medium-high heat. Add pork and cook until starting to brown, about 3 minutes. Add onion, garlic, and ginger and cook until onion begins to soften, about 2 minutes. Add broth, cover, and boil until pork is tender, 7 to 10 minutes.

  2. Add kimchi, jalapeño, sesame oil, soy sauce, and sesame seeds; cover and return to a boil. Season to taste with salt and pepper. Add tofu and half the green onions and cook until heated through. Ladle into bowls and sprinkle with remaining green onions.

  3. *Find in the Asian aisle of most grocery stores or refrigerated in the produce section.