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south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 366 kcal 18 %
  • Fat 15 g 23 %
  • Saturated 2 g 11 %
  • Carbs 56 g 19 %
  • Fiber 21 g 84 %
  • Protein 11 g 22 %
  • Cholesterol 0 mg 0 %
  • Sodium 1928 mg 80 %
  • Calcium 353 mg 35 %
  • Magnesium 107 mg 25 %
  • Potassium 1584 mg 34 %
  • Iron 4 mg 24 %
  • Zinc 2 mg 16 %
  • Phosphorus 237 mg 34 %
  • Vitamin A 585 µg 65 %
  • Vitamin C 276 mg 306 %
  • Thiamin (B1) 1 mg 43 %
  • Riboflavin (B2) 0 mg 29 %
  • Niacin (B3) 3 mg 16 %
  • Vitamin B6 1 mg 84 %
  • Folate equivalent (total) 347 µg 87 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 2 mg 15 %
  • Vitamin K 640 µg 533 %

* 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.

Quick Kimchi

Ingredients

  • 1/4 cup water
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon toasted sesame oil
  • 1 small head napa (Chinese) cabbage, cored and cut into 1-inch squares (about 8 cups)
  • 1/2 teaspoon crushed red pepper, red
  • 1/2 teaspoon sugar
  • 3/4 teaspoon salt
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, finely grated
  • 3 scallions, sliced
  • 1 carrot, peeled and grated

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