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One pot

Kimchi Jjigae with Pork

Sweet Potato ‘Noodles’ & Bok Choy

Cooking time

20 minutes




580 /serving

Your bowlful of bliss awaits. Within 20 minutes you’ll be serving up hot, spicy Korean stew with this easy recipe starring browned pork buckeye strips and spiralized sweet potatoes—in lieu of traditional noodles—in a savoury, garlicky broth with all the fiery warmth of kimchi. Can you picture a better counterpoint to those December chills? The sweet potatoes add a lovely understated sweetness while soaking up all the broth’s flavours, and just-wilted baby bok choy comes in to add its signature watery crunch. Hello, comfort.

We will send you:

  • 340g Pork strips (High-protein serving)
  • 340g Baby bok choy
  • 15ml Minced garlic
  • 1 Scallion
  • 300g Spiralized sweet potatoes
  • 15ml Ponzu lime sauce
  • 30g Vegetable demi-glace
  • 15ml Gochujang
  • 133g Kimchi
  • 12.5g Kimchi jjigae spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Milk, Sesame Seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
2 or 4 tbsp Butter
Salt & pepper
Total Fat
21 g
Saturated Fat
9 g
2480 mg
Total Carbs
57 g
12 g
45 g
19 g
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Cook the pork
In a medium pot, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with up to ½ the spice blend (add ½ for mild) and S&P. Add to the pot and cook, 2 to 3 minutes per side, until browned and cooked through. Transfer the finished pork strips to a plate, leaving any browned bits (or fond) in the pot. Reserve the pot.
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Mise en place
While the pork cooks, separate the bok choy leaves (halve crosswise if large), discarding the root end. Roughly chop the kimchi. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops.
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Start the kimchi jjigae
In the reserved pot of fond, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the white bottoms of the scallion and the garlic; season with as much of the remaining spice blend as you’d like. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant.
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Finish the kimchi jjigae
To the pot, add the sweet potato, kimchi, ponzu, demi-glace, as much gochujang as you’d like (add ½ for medium spicy) and 3 cups water (double for 4 portions). Bring to a boil; reduce to a simmer and cook, stirring occasionally, 8 to 10 minutes, until thickened. Add the bok choy and cook, stirring frequently, 1 to 2 minutes, until wilted.
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Plate your dish
Divide the finished kimchi jjigae between your bowls. Top with the pork strips and as many of the green tops of the scallion as you’d like. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.