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    You are in: Home / Recipes / Kimchi Jjigae (Korean Kimchi Stew) Recipe
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    Kimchi Jjigae (Korean Kimchi Stew)

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    1 Total Reviews

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    • on July 18, 2008

      You forgot a couple of key ingredients that make this the real deal. When the pork is almost done cooking, you add the korean red pepper flakes for 30 seconds. Also, Koreans add garlic to everything and that needs to be added in with the pork. Go-chujang...the Korean red pepper paste. you add it in after adding the water. This is probably the most important ingredient besides the kimchee! (By the way, substituting thick cut bacon for the pork is the best!)

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    Nutritional Facts for Kimchi Jjigae (Korean Kimchi Stew)

    Serving Size: 1 (31 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 90.5
     
    Calories from Fat 55
    61%
    Total Fat 6.1 g
    9%
    Saturated Fat 1.3 g
    6%
    Cholesterol 24.3 mg
    8%
    Sodium 16.7 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 8.2 g
    16%

    The following items or measurements are not included:

    cabbage kimchi

    dashida

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