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american korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 477 kcal 24 %
  • Fat 8 g 13 %
  • Saturated 1 g 7 %
  • Carbs 94 g 31 %
  • Fiber 42 g 168 %
  • Protein 33 g 67 %
  • Cholesterol 0 mg 0 %
  • Sodium 5567 mg 232 %
  • Calcium 539 mg 54 %
  • Magnesium 322 mg 77 %
  • Potassium 3800 mg 81 %
  • Iron 18 mg 99 %
  • Zinc 5 mg 47 %
  • Phosphorus 673 mg 96 %
  • Vitamin A 750 µg 83 %
  • Vitamin C 614 mg 682 %
  • Thiamin (B1) 1 mg 94 %
  • Riboflavin (B2) 1 mg 81 %
  • Niacin (B3) 11 mg 67 %
  • Vitamin B6 3 mg 200 %
  • Folate equivalent (total) 472 µg 118 %
  • Vitamin B12 0 µg 7 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 18 mg 123 %
  • Vitamin K 1297 µg 1081 %

* 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.

Brussels Sprouts Kimchi recipes

Ingredients

  • 3 .5 ounces plus .7 ounces kosher salt
  • 1½ pounds small brussels sprouts, trimmed, halved
  • ½ small onion, coarsely chopped
  • 2 scallions, sliced
  • 4 garlic cloves
  • ¼ cup gochugaru (coarse Korean red pepper powder)
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons Sriracha
  • 1 tablespoon grated peeled ginger
  • 1 tablespoon soy sauce
  • 2 teaspoons coriander seeds, crushed
  • 2 teaspoons fennel seeds, crushed

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