Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Kelp | 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
- 30 g anchovies
- 1 piece kelp
- 200 g clams
- 100 g pork
- 200 g kim chee
- 2 tablespoons chili powder
- 30 g scallions
- 800 g soft tofu
- 1/2 onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon oil
- red pepper powder, to taste
- salt, to taste
- pepper, to taste
- 1 egg
Directions
Fill a stone pot with water, and boil anchovies and kelp. Add clean clams and allow to cook until done.
Remove clams, and strain anchovies and kelp, reserving all liquid for use.
Dice the pork, and cut the kimchi into small dice.
Trim your green onions and cut them into 5-6cm lengths.
Put kimchi, pork, red pepper powder and oil into the empty pot and cook over low flame until pork is cooked.
Add clam water, bring to a boil, and then add tofu, clams and chopped onion.
Now add garlic, green onion and boil again.
Add salt and pepper.
Last, crack raw egg into the pot and serve hot.
Category:North Korean Recipes
Category:North Korean Meat Dishes
Category:North Korean Soups