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japanese korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1886 kcal 94 %
  • Fat 132 g 203 %
  • Saturated 37 g 187 %
  • Carbs 106 g 35 %
  • Fiber 23 g 90 %
  • Protein 74 g 148 %
  • Cholesterol 138 mg 46 %
  • Sodium 4796 mg 200 %
  • Calcium 755 mg 76 %
  • Magnesium 268 mg 64 %
  • Potassium 5519 mg 117 %
  • Iron 12 mg 65 %
  • Zinc 9 mg 80 %
  • Phosphorus 1188 mg 170 %
  • Vitamin A 180 µg 20 %
  • Vitamin C 23 mg 26 %
  • Thiamin (B1) 1 mg 101 %
  • Riboflavin (B2) 2 mg 162 %
  • Niacin (B3) 34 mg 210 %
  • Vitamin B6 2 mg 192 %
  • Folate equivalent (total) 285 µg 71 %
  • Vitamin B12 1 µg 53 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 7 mg 49 %
  • 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
  • 1½ tsp. soy sauce
  • 1½ 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 ½" lengths, plus more thinly sliced for garnish
  • 4 cups chicken broth
  • 8 oz. medium-firm tofu, cut into ¾" 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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