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Ingredients
US|METRIC
2 SERVINGS
- 11 oz. soft tofu (extra)
- 2 tsp. sesame oil
- 3 oz. pork belly (thinly sliced, cut into bite size pieces)
- 1/2 cup kimchi (fully fermented sour, cut into bite size pieces)
- 1/4 onion (chopped)
- 1 tsp. minced garlic
- 1 Tbsp. gochugaru (or more, Korean red pepper flakes)
- 3 Tbsp. kimchi juice
- 1 cup broth (anchovy, recipe follows)
- 1/2 Tbsp. fish sauce (depending on preference)
- salt
- black pepper
- 1/2 enoki mushrooms (a bundle of, ends trimmed)
- 1 egg
- 2 scallions (chopped)
- 2 cups water
- 6 anchovies (medium-large dried, heads and guts removed)
- 1 square kelp (piece of, Dashima)
- 1/2 radish (a slice of peeled Korean, about 2 inches thick)
- 1/4 onion (peeled and left in tact)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium1320mg55% |
| Potassium690mg20% |
| Protein25g |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A30% |
| Vitamin C15% |
| Calcium30% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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