Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
644
Calories
51g
Protein
14g
Fat
76g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Radish | 1/2 cup (58g) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Gochujang | 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
- 1 small napa cabbage (approx. 0.5 kg), quartered lengthways with stems attached and washed
- Brine solution (prepared from 3-4 liters water and 1 1/2 cups coarse salt)
- 3 tablespoons heaped chilly paste (reduce for less spicy) / Korean gochujang paste
- 1/4 bowl cooked rice
- 150 grams radish, julienned
- 40 grams spring onions, cut into about 2-inch lengths
- 15 grams chilly flakes
- 10 grams sugar
- 1 whole garlic bulb, skinned
- 2 tablespoons fermented baby shrimps / cincalok (or brined fish/anchovies)
- 1/8 cup fish sauce
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