Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sesame | 1 tbsp (14g) | 120 |
| Shrimp | 100g cooked | 99 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Kimchi | not in our table | 0 |
| Water | not in our table | 0 |
| Soybean | 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
- 1/2 tsp Korean Sesame Oil
- 1 cup cabbage pickle (kimchi)
- 1 x garlicclove crushed
- 1/4 lb boneless pork sliced thin
- 3 cup water
- 1 x scallion cut into 3" pieces
- 1 x firm Chinese soybean curd cut into 9 cubes
- 6 sm clams - (to 8) (optional)
Directions
Put the sesame oil in a saucepan and stir-fry the kimchi over moderate heat for 1/2 minute. Add the garlic and pork and continue to fry as the meat changes color.
Now add the water, bring to a boil, and cook for 10 minutes. Add the scallion, bean curd, and clams if used, and simmer over low heat for 10 minutes more.
Serve warm with rice.
This recipe yields 4 servings
Category:North Korean Recipes
Category:North Korean Soups