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Kimchi Jigae

Kimchi Jigae

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 70 minutes

Ingredients: Add ingredients to List

3 1/2 to 4 1/2 cups Water, divided
1/2 cup Light brown sugar packed
2/3 cup miso paste
1/8 teaspoon cayenne, or to taste
2 tablespoons reduced-sodium soy sauce
1/2 lb boneless pork country ribs, cut into 1-inch chunks
1 1/2 teaspoons vegetable oil
1/2 large onion, sliced
3 each Clove garlic, chopped
1 1/2 cups coarsely chopped radish kimchi
2 tablespoons kimchi juice (from the jar)
1 lb extra-firm tofu
4 each Scallions, cut into 2-inch lengths
1 each zucchini, chopped
1 (3.5 to 5 oz.) pkg shiitake mushrooms, stems trimmed
1 handful bean sprouts (optional garnish)

directions:

1. In a small saucepan, combine 1/2 cup of the water and brown sugar. Bring to a simmer and cook, stirring occasionally, until sugar dissolves. Add miso, cayenne, and soy sauce, and continue simmering until mixture has the consistency of thick barbecue sauce, about 8 to 10 minutes. Remove from heat and set aside. Reserve 2 tablespoons and let remaining sauce cool to roomtemperature, then store for another use in an airtight container, refrigerated.
2. In a large pot cook the ribs over medium-low heat for 5 to 8 minutes, stirring occasionally, to lightly brown the meat and render a bit of the fat. Add oil, then add onion and cook, stirring frequently, until the onion is softened, about 4 minutes. Add garlic and continue cooking, stirring frequently, until garlic is fragrant, about 1 minute.
3. Add kimchi, kimchi juice, 3 cups of the water, and the 2 tablespoons reserved miso sauce, stirring to mix well. Raise heat to medium high, bring to a boil, then reduce to a simmer and continue cooking, uncovered, until pork is tender, 35 to 40 minutes.
4. Add tofu, scallions, zucchini, and mushrooms. If liquid has boiled off, add up to 1 cup water to submerge the vegetables. Simmer until vegetables are tender and tofu is heated through, about 5 minutes. To serve, ladle into bowls and top with bean sprouts, if desired.
Source: Hannaford fresh Magazine, January - February 2012

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Quantity Ingredients  
3 1/2 to 4 1/2 cups Water, divided  
1/2 cup Light brown sugar packed  
2/3 cup miso paste  
1/8 teaspoon cayenne, or to taste  
2 tablespoons reduced-sodium soy sauce  
1/2 lb boneless pork country ribs, cut into 1-inch  
1 1/2 teaspoons vegetable oil  
1/2 large onion, sliced  
3 each Clove garlic, chopped  
1 1/2 cups coarsely chopped radish kimchi  
2 tablespoons kimchi juice (from the jar)  
1 lb extra-firm tofu  
4 each Scallions, cut into 2-inch lengths  
1 each zucchini, chopped  
1 (3.5 to 5 oz.) pkg shiitake mushrooms, stems tri  
1 handful bean sprouts (optional garnish)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 305 kcal (15%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 3 g (12%)
Cholesterol 40 mg (13%)
Sodium 990 mg (41%)
Total Carbohydrates 17 g (5%)
Dietary Fiber 7 g (28%)
Protein 25 g (41%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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