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Korean Beef Soondubu Jigae (Beef and Soft Tofu Stew) #SundaySupper
KIMCHI MOM14Ingredients
50Minutes
360Calories
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Ingredients
US|METRIC
4 SERVINGS
- 10 oz. flank steak (thinly sliced, ribeye, skirt or boneless short rib work well also)
- 3 Tbsp. gochugaru (Korean crushed red pepper)
- 1 1/2 Tbsp. soy sauce
- 2 tsp. minced garlic
- 2 tsp. kosher salt
- cooking oil
- 1 zucchini (small, diced)
- 2 jalapeno pepper (seeded and deribbed, thinly sliced)
- 2 oz. shiitake mushrooms (thinly sliced, about 4-5 mushrooms)
- 16 oz. silken tofu (or of soft)
- 4 cups water (or beef broth)
- 1 tsp. sesame oil
- 2 stalks green onions (thinly sliced)
- 1 egg (per person, brought to room temperature, totally optional)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium1910mg80% |
| Potassium840mg24% |
| Protein32g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber4g16% |
| Sugars3g |
| Vitamin A50% |
| Vitamin C35% |
| Calcium50% |
| Iron50% |
* 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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