Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
735
Calories
41g
Protein
15g
Fat
104g
Carbs
Counts 12 of 17 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
| Gochujang | not in our table | 0 |
| Soybean | not in our table | 0 |
| Seed | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds pork neck or spine bones
- 6 units small potatoes
- 1 bunch Napa cabbage (baechu)
- 1 handful crown daisy leaves (sookgeot)
- 15 leaves perilla leaves (kkaetnip)
- 1 package enoki mushrooms
- 2 units red or green chili peppers, chopped
- 4 tablespoons gochugaru (red pepper flakes)
- 1 teaspoon gochujang (red pepper paste)
- 1 teaspoon dwenjang (soybean paste)
- 4 tablespoons deulkkae garuk (perilla seed powder)
- 6 cloves garlic, minced
- 1 tablespoon salt
- 2 tablespoons rice wine or soju
- 3 tablespoons fish sauce
- 1 teaspoon fresh ginger, finely minced (optional)
- 1 slice small ginger
- 1 unit small onion
- 5 cloves garlic
- 1 tablespoon ground black pepper or whole peppercorn
- 1 unit large leek (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista