Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
688
Calories
41g
Protein
34g
Fat
57g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
| Bean | 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
- =
- 8 oz beef - sliced,
- 1/2 squash - cut in half, slice 1/2 inch thick
- 4 oz carrot - sliced, 1/2 onion - sliced
- 1 medium potato - quartered, then slice 1/2 inch thick
- 2 green onions - chopped, 2 chilies - sliced
- 10 oz tofu - cubed
- 4 tbsp dwenjang (Korean bean paste)
- 1 tbsp gochoojang (Korean chili paste)
- 1 tbsp gochoogaroo (Korean chili powder)
- 1 tbsp minced garlic, 1 tsp sesame oil
- =
Directions
1
In a pot, add sesame oil, saute beef.
2
Add water, bring to a boil.
3
Mix around dwenjang (Korean bean paste), gochoojang (Korean chili paste), gochoogaroo (Korean chili powder).
4
Add minced garlic and potato, cook on a medium-high heat for 5 minutes.
5
Add rest of the vegetables and tofu.
6
Cook for another 1-2 minute.
7
Serve with rice.
Recipe sourced from
fandom