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south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1402 kcal 70 %
  • Fat 41 g 64 %
  • Saturated 13 g 65 %
  • Carbs 199 g 66 %
  • Fiber 38 g 150 %
  • Protein 64 g 129 %
  • Cholesterol 65 mg 22 %
  • Sodium 1938 mg 81 %
  • Calcium 467 mg 47 %
  • Magnesium 416 mg 99 %
  • Potassium 4547 mg 97 %
  • Iron 14 mg 76 %
  • Zinc 9 mg 85 %
  • Phosphorus 1111 mg 159 %
  • Vitamin A 65 µg 7 %
  • Vitamin C 115 mg 128 %
  • Thiamin (B1) 2 mg 166 %
  • Riboflavin (B2) 1 mg 50 %
  • Niacin (B3) 10 mg 62 %
  • Vitamin B6 1 mg 113 %
  • Folate equivalent (total) 834 µg 209 %
  • Vitamin B12 1 µg 21 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 1 mg 8 %
  • Vitamin K 241 µg 201 %

* 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.

Kimchi Baked Beans

Ingredients

  • 7 ounces (200 grams, about 1 cup) dried navy beans
  • 3.5 ounces (100 grams) slab bacon, cut into 3/4-inch cubes
  • 4.6 ounces (130 grams) squeezed kimchi, finely diced
  • 1 cup water
  • 2/3 cup tomato juice
  • 1/3 cup kimchi juice
  • 2.1 ounces (60 grams, about 1/4 cup packed) dark brown sugar
  • 1 tablespoons gochujang
  • 2 teaspoons rice wine vinegar

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