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american korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4211 kcal 211 %
  • Fat 306 g 471 %
  • Saturated 131 g 654 %
  • Carbs 307 g 102 %
  • Fiber 55 g 220 %
  • Protein 90 g 181 %
  • Cholesterol 499 mg 166 %
  • Sodium 3604 mg 150 %
  • Calcium 1586 mg 159 %
  • Magnesium 622 mg 148 %
  • Potassium 5202 mg 111 %
  • Iron 35 mg 194 %
  • Zinc 12 mg 111 %
  • Phosphorus 1419 mg 203 %
  • Vitamin A 1837 µg 204 %
  • Vitamin C 82 mg 91 %
  • Thiamin (B1) 3 mg 233 %
  • Riboflavin (B2) 2 mg 161 %
  • Niacin (B3) 36 mg 224 %
  • Vitamin B6 3 mg 230 %
  • Folate equivalent (total) 913 µg 228 %
  • Vitamin B12 0 µg 16 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 12 mg 82 %
  • Vitamin K 1490 µg 1242 %

* 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 Stuffing

Ingredients

  • 1 pound crusty bread , torn or cut into 1/2-inch cubes
  • 1 1/2 cups chicken broth
  • 1 cup ( 2 sticks) unsalted butter , melted
  • 2 cups Quick Kimchi or store-bought kimchi (including juices), chopped
  • 2 medium yellow onions , small diced
  • 4 stalks celery , small diced
  • 1 cup English or black walnuts , rough chopped
  • 4 cloves garlic , minced
  • 1/2 cup fresh parsley leaves, chopped
  • 1/4 cup fresh sage leaves , chopped
  • 2 tablespoons fresh rosemary , finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil

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