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Kimchi Jjigae with Pork Strips

& Fresh Ramen Noodles

Cooking time

30 minutes

Servings

2/4

Calories

640 /serving

We can’t get enough of this Korean stew in the Goodfood test kitchen, and soon enough neither will you: it features staples from the Asian cuisine, notably kimchi (pickled vegetables), gochujang (a classic red pepper paste) and fresh ramen noodles. It’s also chock full of vegetables thanks to an assortment of baby peppers and baby bok choy. Top with strips of sautéed pork and there you have it! A heartwarming homemade stew.

We will send you:

  • 285g Pork strips
  • 1 Garlic clove
  • 170g Baby bok choy
  • 2 Scallions
  • 140g Multicoloured baby peppers
  • 30ml Soy sauce (low sodium)
  • 66.5g Kimchi
  • 15ml Gochujang
  • 225g Fresh ramen noodles
  • 12g Vegetable demi-glace
  • 12.5g Korean spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, black pepper, ginger)

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

You will need:

2 Medium pots
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
24 g
Saturated Fat
9 g
Sodium
3090 mg
Total Carb
86 g
Sugars
5 g
Protein
48 g
Fibre
14 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Cut off and discard the root ends of the bok choy and separate the leaves. Core the baby peppers and cut into ¼-inch thick rings. Mince the garlic. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Drain and roughly chop the kimchi.
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Cook the pork
In a second 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 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.
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Cook the noodles
While the pork cooks, add the noodles to the pot of boiling water, separating the noodles from one another as you add them to the pot. Cook for 1 to 1 ½ minutes, stirring frequently to separate the noodles. Drain thoroughly; drizzle with oil and set aside in a warm spot.
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Make the kimchi jjigae
In the reserved pot of fond, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the peppers, white bottoms of the scallions and garlic; season with as much of the remaining spice blend as you'd like. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the kimchi, soy sauce, 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 and cooked noodles between your bowls. Top with the pork strips and green tops of the scallions. Bon appétit!

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