한Korean Pantry

Soups & Stews

Kimchi Stew with Pork Meatballs완자김치찌개

A savory kimchi stew with steamed pork and tofu meatballs, bean sprouts, and a deeply flavored beef broth.

Kimchi Stew with Pork Meatballs — Korean recipe photo

01

Ingredients

02

Instructions

  1. 1

    Boil the green onion, garlic, and beef with 300 g water, then strain through cheesecloth to make the broth.

  2. 2

    Rinse the bean sprouts and kimchi in water and prepare them.

  3. 3

    Drain the tofu. Mince the red chili, then mix it with the pork and tofu to form a mixture. Shape it into round meatballs.

  4. 4

    Place the meatballs in a steaming steamer and steam them.

  5. 5

    Bring the broth to a boil. Once boiling, add the kimchi, bean sprouts, and salted shrimp.

  6. 6

    Bring it back to a boil, add the meatballs, and cook a little longer to finish.

Ingredient substitutions

Soybean sprouts
Mung bean sprouts are thinner and cook faster.
Kimchi
There is no exact substitute. Sauerkraut plus gochugaru can provide acidity and crunch, but the flavor will be different.
Tofu
Use the closest available tofu texture. The result may be more fragile or firmer than intended.
Pork
Chicken thigh or mushrooms can work, but the flavor changes.
Shrimp
Firm white fish or mushrooms can work, with a different texture and flavor.

Nutrition & source

Nutrition per serving

Calories
161.1
Protein
6.78
Carbs
1.34
Fat
2.61
Sodium
355

Source: Food Safety Korea / Ministry of Food and Drug Safety

Food Safety Korea / Ministry of Food and Drug Safety Open API — free reuse with author/source attribution, third-party rights may apply.

Source details

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