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Korean Bean Paste Soup (Chigae)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.2123
Energy (kCal)148.5404
Carbohydrates (g)31.5494
Total fats (g)1.3854
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan over medium heat, combine water, denjang, garlic, dashi and gochu jang. Bring to a boil and let boil 2 minutes. | 2. Stir in zucchini, potato, mushrooms and onions and boil for 5 to 7 minutes more. | 3. Stir in tofu and cook until tofu has expanded and vegetables are tender. | 4. Best served with rice and kimchi. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 3 1/2 cups 0.0 0.0 0.0 0.0
    korean bean paste 3 tablespoons fermented - - - -
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    dashi 1/2 tablespoon - - - -
    korean pepper paste 1/2 tablespoon - - - -
    zucchini 1 cubed 33.32 6.0956 2.3716 0.6272
    potato 1 peeled cubed - - - -
    mushroom 1/4 lb quartered 38.5554 7.6997 2.5401 0.5557
    onion 1 chopped 64.0 14.944 1.76 0.16
    tofu 1 package cubed soft - - - -

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



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