Ingredients:
- 1/4 cup toenjang (fermented soybean paste)
- 1 hot red pepper, seeded and sliced diagonally into 1/4 inch pieces
Directions:
- Pour the beef stock into a stock pot or large deep skillet over medium-high heat. Stir in the toenjang until dissolved. Add the kelp and garlic, and bring to a boil. Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil. Cook gently for 5 minutes. Then add the green onions and hot pepper, and boil for a minute, or until the onion and pepper become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes. Remove and discard kelp. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.44 Kcal (554 kJ) | ||
| Calories from fat | 34.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 6% | |
|---|---|---|---|
| Sodium | 686.21mg | 29% | |
| Potassium | 1072.54mg | 23% | |
| Total Carbs | 17.8g | 6% | |
| Sugars | 10.2g | 41% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 8.29g | 17% | |
| Vitamin C | 65mg | 108% | |
| Iron | 1.4mg | 8% | |
| Calcium | 104.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 23.37 Kcal (98 kJ) | ||
| Calories from fat | 6.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.68g | 6% | |
|---|---|---|---|
| Sodium | 121.09mg | 29% | |
| Potassium | 189.26mg | 23% | |
| Total Carbs | 3.14g | 6% | |
| Sugars | 1.8g | 41% | |
| Dietary Fiber | 0.54g | 12% | |
| Protein | 1.46g | 17% | |
| Vitamin C | 11.5mg | 108% | |
| Iron | 0.2mg | 8% | |
| Calcium | 18.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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