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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stock	3	cups		514.08	56.0196	18.9756	24.2676
toenjang	1/4	cup	fermented	403.4676	0.0	89.7602	2.2667
dashi kombu kelp	1	piece		403.4676	0.0	89.7602	2.2667
garlic	5	cloves	chopped	22.35	4.959	0.9540000000000001	0.075
tofu	1	package	cut firm	-	-	-	-
napa cabbage	1	pound	sliced	54.4311	10.1151	4.9895	0.7711
daikon radish	1	pound	cut	403.4676	0.0	89.7602	2.2667
yellow squash	1	pound	cut	86.1827	17.5994	4.5813	1.2247
green onion	2		sliced	-	-	-	-
red pepper	1	hot	seeded sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.