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south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 442 kcal 22 %
  • Fat 3 g 5 %
  • Saturated 0 g 2 %
  • Carbs 101 g 34 %
  • Fiber 26 g 104 %
  • Protein 21 g 41 %
  • Cholesterol 0 mg 0 %
  • Sodium 4018 mg 167 %
  • Calcium 1272 mg 127 %
  • Magnesium 287 mg 68 %
  • Potassium 3800 mg 81 %
  • Iron 11 mg 63 %
  • Zinc 3 mg 28 %
  • Phosphorus 522 mg 75 %
  • Vitamin A 2386 µg 265 %
  • Vitamin C 554 mg 616 %
  • Thiamin (B1) 1 mg 47 %
  • Riboflavin (B2) 1 mg 72 %
  • Niacin (B3) 7 mg 43 %
  • Vitamin B6 2 mg 186 %
  • Folate equivalent (total) 835 µg 209 %
  • Vitamin B12 0 µg 1 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 2 mg 12 %
  • Vitamin K 665 µg 554 %

* 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.

White Kimchi

Ingredients

  • 7 tablespoons coarse kosher salt, divided
  • 1 large head of Napa cabbage, outer leaves discarded, cabbage quartered lengthwise with root ends left intact
  • 1 tablespoon sugar
  • 1 teaspoon fish sauce (such as nam pla or nuoc nam)
  • 1 Asian pear (about 12 ounces), peeled, cored, cut into matchstick-size strips
  • 1/2 pound daikon (Japanese white radish),* peeled, cut into matchstick-size strips
  • 6 green onions (white and pale green parts only), cut into matchstick-size strips
  • 3 garlic cloves, minced

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