Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes) Recipe

Name: Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Potatoes; 100 grams Thinly sliced pork belly; 1/2 Onion; 100 grams Kimchi; 1/3 bunch Chinese chives (nira); 1 tbsp Sugar; 1 tbsp Soy sauce; 1 tbsp Sake; 1 tbsp Vegetable oil; 200 ml Dashi (water and powdered dashi)

Servings: persons

3 Potatoes
100 grams Thinly sliced pork belly
1/2 Onion
100 grams Kimchi
1/3 bunch Chinese chives (nira)
1 tbsp Sugar
1 tbsp Soy sauce
1 tbsp Sake
1 tbsp Vegetable oil
200 ml Dashi (water and powdered dashi)

1
Cut the potatoes in half, then halve again, yielding 4 chunks per potato.
2
Cut the onion into wedges, chop the pork and chives into 3cm strips.
3
Heat vegetable oil in a pan and fry the pork.
4
Add potatoes and onions and continue frying.
5
Add dashi, sugar, sake, and bring to a boil on high heat.
6
Skimming the surface occasionally, simmer on medium heat for 15 minutes.
7
When the potato is soft enough to be poked through with a chopstick, add soy sauce, kimchi, and chives.
8
About 5 minutes later, when the liquid has evaporated, it's done.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Potatoes, 100 grams Thinly sliced pork belly, 1/2 Onion, 100 grams Kimchi, and more.

Yes, Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes)

How did you like this recipe?

Frequently Asked Questions