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asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1427 kcal 71 %
  • Fat 102 g 156 %
  • Saturated 13 g 63 %
  • Carbs 60 g 20 %
  • Fiber 22 g 86 %
  • Protein 97 g 193 %
  • Cholesterol 0 mg 0 %
  • Sodium 2611 mg 109 %
  • Calcium 3383 mg 338 %
  • Magnesium 478 mg 114 %
  • Potassium 2517 mg 54 %
  • Iron 20 mg 111 %
  • Zinc 10 mg 94 %
  • Phosphorus 1220 mg 174 %
  • Vitamin A 1270 µg 141 %
  • Vitamin C 71 mg 79 %
  • Thiamin (B1) 1 mg 97 %
  • Riboflavin (B2) 1 mg 88 %
  • Niacin (B3) 6 mg 40 %
  • Vitamin B6 1 mg 90 %
  • Folate equivalent (total) 532 µg 133 %
  • Vitamin B12 0 µg 1 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 8 mg 55 %
  • Vitamin K 667 µg 556 %

* 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.

Tofu Bibimbap

Ingredients

  • For the Mixed Vegetable Namul
  • 250 grams Bean Sprouts
  • 1 bunch Baby Spinach
  • 1 Medium carrot
  • 2 Garlic cloves
  • 2 pinches Salt
  • 1 tablespoon Toasted Sesame Oil
  • For the Sauce and Everything Else
  • 1 tablespoon Gochujang paste
  • 2 tablespoons Soy sauce
  • 2 tablespoons Water
  • 1 tablespoon Sugar
  • 1 tablespoon Toasted sesame oil
  • 1 tablespoon White sesame seeds
  • 1 pound Extra firm tofu
  • 2 tablespoons Canola oil
  • Cooked rice, to serve

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