Korean Gan-Jjim
Korean Gan-Jjim (간찜) is a traditional spicy braised pork liver dish, typically simmered in a rich, savory sauce made with gochugaru (Korean chili flakes), soy sauce, garlic, and often scallions or ginger. It's a beloved home-style and pub food (anju) in Korea, known for its tender texture and bold, spicy-sweet flavor profile.
🍽️ Nutrition at a glance
This dish is very high in protein and rich in essential nutrients like iron, vitamin B12, and vitamin A from the liver, but it's also high in cholesterol and sodium due to the sauce. A typical serving (around 150-200g) can range from 250-350 calories, with minimal carbohydrates.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 850 mg |
| Iron | 6.5 mg |
| Vitamin A | 5500 IU |
| Vitamin B12 | 55 mcg |
| Riboflavin (B2) | 2.5 mg |
| Niacin (B3) | 10 mg |
| Folate | 250 mcg |
| Zinc | 5 mg |
| Phosphorus | 380 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Gan-Jjim is often enjoyed as a hearty accompaniment to drinks, particularly soju, and is prized for its supposed stamina-boosting properties. Nutritionally, it's a potent source of heme iron and B vitamins, making it a traditional choice for combating fatigue, though its high cholesterol content means it's often enjoyed in moderation.
