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Ingredients
US|METRIC
3 SERVINGS
- 3 lb. pork bones (neck, or spine bones)
- 1 oz. ginger (sliced)
- 2 Tbsp. soybean paste (doenjang, Korean fermented bean paste)
- 2 dried shiitake mushrooms
- 1 onion (medium, sliced)
- 1 red chili peppers (large, dried, or a few red chili peppers)
- 1 lb. napa cabbage (cut off the core)
- 3 medium potatoes (peeled)
- 8 oz. soybean sprouts (washed and strained)
- 4 green onions (washed and cut into 2 inch long)
- 1 green onions (chopped for garnish)
- 10 perilla leaves (washed)
- 6 garlic cloves (minced)
- 3 Tbsp. gochugaru (Korean hot pepper flakes)
- 1 Tbsp. gochujang (Korean hot pepper paste)
- 3 Tbsp. fish sauce
- 1/4 cup perilla (deulkkae-garu, seeds powder)
- 1/2 tsp. ground black pepper
- 1/2 cup water
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1900mg79% |
| Potassium1650mg47% |
| Protein13g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber11g44% |
| Sugars8g |
| Vitamin A40% |
| Vitamin C170% |
| Calcium25% |
| Iron25% |
* 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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