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french korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3204 kcal 160 %
  • Fat 186 g 285 %
  • Saturated 55 g 273 %
  • Carbs 106 g 35 %
  • Fiber 23 g 90 %
  • Protein 269 g 538 %
  • Cholesterol 697 mg 232 %
  • Sodium 7609 mg 317 %
  • Calcium 940 mg 94 %
  • Magnesium 485 mg 115 %
  • Potassium 9018 mg 192 %
  • Iron 19 mg 108 %
  • Zinc 26 mg 233 %
  • Phosphorus 3116 mg 445 %
  • Vitamin A 197 µg 22 %
  • Vitamin C 29 mg 32 %
  • Thiamin (B1) 10 mg 848 %
  • Riboflavin (B2) 4 mg 336 %
  • Niacin (B3) 75 mg 470 %
  • Vitamin B6 7 mg 562 %
  • Folate equivalent (total) 294 µg 74 %
  • Vitamin B12 6 µg 234 %
  • Vitamin D 6 µg 41 %
  • Vitamin E 9 mg 60 %
  • Vitamin K 492 µg 410 %

* 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 Stew

Ingredients

  • 1 tbsp. rice wine
  • 1 tbsp. sesame oil
  • 1 1⁄2 tsp. soy sauce
  • 1 1⁄2 tsp. sugar
  • 1 (1″) piece ginger, peeled and grated
  • 1 (3-lb.) skinless pork belly, cut into 3/4″ cubes
  • 1 tbsp. canola oil
  • 8 cloves garlic, finely chopped
  • 8 shiitake mushrooms, stemmed and thinly sliced
  • 3 scallions, white and green parts only, cut into 1/2″ lengths, plus more thinly sliced for garnish
  • 4 cups chicken broth
  • 8 oz. medium-firm tofu, cut into 3/4″ cubes
  • 2 cups Cabbage Kimchi, cut into 1″ pieces
  • 1 tbsp. Korean chile powder
  • Kosher salt, to taste
  • 2 tsp. rice vinegar
  • Cooked short-grain white rice, for serving

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