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How to Assemble your own Korean Stew
OMNIVORE'S COOKBOOK16Ingredients
30Minutes
460Calories
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Ingredients
US|METRIC
3 SERVINGS
- 2 Tbsp. peanut oil (or sesame oil, or other vegetable oil)
- 2 green onions (chopped)
- 1 cup kimchi (napa cabbage)
- 3 Tbsp. doenjang (Korean fermented soybean paste)
- 1/2 Tbsp. gochujang (Korean spicy pepper paste)
- 1 cup chopped carrot (or other root veggies)
- 4 cups chicken stock (or vegetable stock, or water)
- 1 Tbsp. soy sauce
- 1 Tbsp. sake (Japanese)
- 2 tsp. sugar (or to taste)
- 2 cups mushrooms (chopped)
- 9.5 oz. soft tofu
- 2 cups tofu (fish, *see footnote 1)
- 2 cups aburaage (Japanese fried tofu, or regular deep fried tofu)
- eggs (Optional, *see footnote 2)
- 2 cups mixed salad (or mustard greens, or spinach, optional)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium920mg38% |
| Potassium1090mg31% |
| Protein35g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber3g12% |
| Sugars14g |
| Vitamin A190% |
| Vitamin C20% |
| Calcium70% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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