This week's recipe · Week 1
Kimchi jjigae 김치찌개
20 gprotein a serving · serves 2
Ingredients
- 1 block firm tofu (14 oz / 396 g)
- 2 cups extra-sour vegan kimchi (about 300 g)
- 3 tbsp olive oil
- 1 tbsp Yondu
- 3 cups water
- 2 scallions
Vegetarian? It's already vegan, the way Soo makes it: she uses vegan kimchi, and olive oil in place of pork belly.
How it's worked out
Ingredients are from Soo's video. Protein is worked out by the First Meet team from USDA FoodData Central, and is approximate.