Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tofu | 100g firm | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Carrot | 1 medium (61g) | 25 |
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
- 2 x Japanese eggplant, halved lengthwise
- 1 lb cabbage head, quartered
- 1/2 lb firm tofu, bite-sized pieces
- 1 med carrot, shredded
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Directions
Steam the eggplant and cabbage in a large Dutch oven or steamer until the eggplant is soft and the cabbage is tender yet still firm, about 15 minutes.
Drain thoroughly and cool.
Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces.
In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.
In a small bowl, mix together the dressing ingredients. Add the dressing to the cabbage-eggplant mixture and combine well. Add salt and pepper. Serve immediately.
Category:North Korean Recipes
Category:North Korean Salads