Instead of using aged kimchi when boiling kongbiji stew, White kimchi was added to reduce salt content and create a clean taste.
Calories
195kcal
Carbs
3.13g
Protein
2.99g
Fat
2.99g
Sodium
447.2mg
Ingredients
Main
Others
Ingredients Green Chili(10g), White Kimchi(100g), Soybean Pulp (Biji)(100g) Seasoning Sesame Oil(8g), Pepper Powder(0.2g), Chopped Garlic(10g), Soy Sauce(2g)
Finding these ingredients in the US
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsGreen Chili
- Rich in vitamin C (44mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (4.4g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Finely chop the green chili.
🔍Cut the white kimchi into bite-size pieces.
🔍Stir-fry white kimchi in the pot, and once cooked, add sesame oil, pepper, and chopped garlic and stir-fry.
🔍Add water (200g) and boil.
🔍Once the water boils, add soybean curd residue, soy sauce, and green chili and boil over low heat for about 15 minutes to finish.