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Picture of Brothy Beans With Kimchi and Squash
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1934 kcal 97 %
  • Fat 44 g 68 %
  • Saturated 13 g 65 %
  • Carbs 280 g 93 %
  • Fiber 60 g 238 %
  • Protein 110 g 219 %
  • Cholesterol 778 mg 259 %
  • Sodium 8148 mg 340 %
  • Calcium 824 mg 82 %
  • Magnesium 536 mg 128 %
  • Potassium 8354 mg 178 %
  • Iron 22 mg 121 %
  • Zinc 10 mg 94 %
  • Phosphorus 1874 mg 268 %
  • Vitamin A 393 µg 44 %
  • Vitamin C 85 mg 94 %
  • Thiamin (B1) 2 mg 200 %
  • Riboflavin (B2) 2 mg 182 %
  • Niacin (B3) 31 mg 194 %
  • Vitamin B6 3 mg 251 %
  • Folate equivalent (total) 739 µg 185 %
  • Vitamin B12 1 µg 56 %
  • Vitamin D 4 µg 24 %
  • Vitamin E 3 mg 20 %
  • Vitamin K 486 µg 405 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Brothy Beans With Kimchi and Squash

Ingredients

  • 1 acorn squash (about 1¼ lb.), halved, seeds removed, cut lengthwise into 1"-thick wedges
  • 1 medium onion, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 1 (3-inch) piece ginger, peeled, thinly sliced
  • 2 cups chopped Napa cabbage kimchi with liquid
  • 2 Tbsp. gochujang (Korean hot pepper paste)
  • 6 cups chicken stock or low-sodium chicken broth
  • Kosher salt
  • 2 (15.5-oz.) cans butter or cannellini (white kidney) beans, rinsed
  • 2 scallions, thinly sliced
  • 4 large egg yolks (see note)

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