Pork Meatball Kimchi Stew
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Kimchi stew with steamed pork meatballs, tofu and bean sprouts in a clean beef broth. The kimchi is rinsed to remove as much salt as possible, beef broth adds depth and red chili adds heat, so no extra salt is needed.
π°π· A twist on Kimchi Jjigae β see the classic kimchi stew recipe β
π₯ Ingredients
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Main
Broth
π§Ί Korean ingredients in this recipe
- Bean Sprouts (Kongnamul & Sukju)Soybean and mung bean sprouts for soups and namul
- KimchiHow to choose, store and cook with kimchiπ Shop on Amazon
- Tofu (Dubu)Firm, soft and silken tofu in Korean cooking
- Korean Chili PeppersFresh green and red chilies, from mild to Cheongyang
- Jeotgal (Salted Shrimp & Fish Sauce)Salted, fermented seafood β Korea's umami seasoningπ Shop on Amazon
- Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
- Garlic in Korean CookingMinced, sliced, pickled and black β the backbone of Korean flavor
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π Cooking basics for this recipe
π Step-by-Step Instructions
Boil the green onion, garlic and beef with the water, then strain through cheesecloth to make the broth.
Rinse and trim the bean sprouts and kimchi.
Drain the tofu, finely chop the red chili, and mix both with the ground pork. Knead and shape into meatballs.
Steam the meatballs in a hot steamer.
Bring the broth to a boil, then add the kimchi, bean sprouts and salted shrimp.
Simmer a little longer, add the meatballs and cook briefly to finish.
π Nutrition Facts (per serving)
Nutrition values are taken from the original recipe data and are approximate.
π₯ Watch Cooking Videos
βΆSearch βPork Meatball Kimchi Stewβ on YouTubeFind cooking videos, tutorials, and tipsβSource: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.
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