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asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2794 kcal 140 %
  • Fat 83 g 128 %
  • Saturated 14 g 69 %
  • Carbs 438 g 146 %
  • Fiber 20 g 79 %
  • Protein 110 g 219 %
  • Cholesterol 29 mg 10 %
  • Sodium 7654 mg 319 %
  • Calcium 585 mg 59 %
  • Magnesium 691 mg 164 %
  • Potassium 4334 mg 92 %
  • Iron 25 mg 139 %
  • Zinc 15 mg 134 %
  • Phosphorus 1877 mg 268 %
  • Vitamin A 558 µg 62 %
  • Vitamin C 60 mg 66 %
  • Thiamin (B1) 3 mg 247 %
  • Riboflavin (B2) 2 mg 166 %
  • Niacin (B3) 34 mg 214 %
  • Vitamin B6 3 mg 218 %
  • Folate equivalent (total) 472 µg 118 %
  • Vitamin B12 0 µg 2 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 7 mg 49 %
  • Vitamin K 205 µg 171 %

* 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.

Cold Korean Buckwheat Noodles recipes

Ingredients

  • 3/4 cup rice vinegar
  • 1/4 cup gochujang (Korean red pepper paste)
  • 3 tablespoons fine gochugaru (Korean red pepper powder) or hot paprika
  • 1/4 teaspoon sugar
  • kosher salt
  • 1/2 pound daikon or Korean radish, peeled and cut into matchsticks
  • 1 pound dried buckwheat noodles
  • 1/4 cup toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 2 scallions finely chopped
  • 2 English cucumbers, peeled and thinly sliced
  • 4 teaspoons toasted sesame seeds
  • 1/4 cup shredded toasted kim (nori)
  • 4 cups cold stock (chicken, beef or vegetable)

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