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Korean Rice Cake (vegan, Gluten Free)
EATMUNCHLOVE11Ingredients
35Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. canola oil
- 3 cloves finely chopped garlic
- 2 inches chopped ginger (piece of fresh finely)
- 3 oz. rice cakes (fresh or frozen, thawed if frozen and sliced 1⁄6" thick at an angle)
- 1/2 head napa cabbage (cored and thinly sliced)
- 1/4 cup soy sauce
- 1 Tbsp. chili bean sauce
- 3 cups kabocha squash (cooked)
- 2 mushrooms (sliced thin)
- 1 cup bean sprouts
- 1 tsp. toasted sesame oil (optional)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium960mg40% |
| Potassium830mg24% |
| Protein5g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A35% |
| Vitamin C70% |
| Calcium15% |
| Iron10% |
* 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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