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chinese korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1478 kcal 74 %
  • Fat 123 g 189 %
  • Saturated 33 g 164 %
  • Carbs 32 g 11 %
  • Fiber 13 g 53 %
  • Protein 46 g 91 %
  • Cholesterol 721 mg 240 %
  • Sodium 4723 mg 197 %
  • Calcium 397 mg 40 %
  • Magnesium 157 mg 37 %
  • Potassium 3794 mg 81 %
  • Iron 8 mg 45 %
  • Zinc 5 mg 50 %
  • Phosphorus 791 mg 113 %
  • Vitamin A 328 µg 36 %
  • Vitamin C 37 mg 42 %
  • Thiamin (B1) 1 mg 54 %
  • Riboflavin (B2) 1 mg 104 %
  • Niacin (B3) 8 mg 51 %
  • Vitamin B6 1 mg 80 %
  • Folate equivalent (total) 261 µg 65 %
  • Vitamin B12 2 µg 103 %
  • Vitamin D 3 µg 23 %
  • Vitamin E 6 mg 43 %
  • Vitamin K 484 µg 403 %

* 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 Fried Rice Recipe

Ingredients

  • 1/4 pound pork belly, skin off, cut lengthwise into 1/4-inch slices
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • sea salt and white pepper to taste
  • 2 tablespoons sesame oil, for frying
  • 2 cups kimchi, julienned
  • 1/4 cup Korean peppers (gochu), sliced into rings
  • 4 cups cooked Calrose rise, chilled
  • 1/4 cup kimchi juice, poired from a kimchee jar
  • 1/4 cup chopped scallions
  • 1 tablespoon vegetable oil
  • 4 eggs
  • 1 tablespoon roasted and salted sesame seeds

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