Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
93
Calories
2g
Protein
0g
Fat
21g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chinese Cabbage | 1 cup shredded (89g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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 Chinese Cabbage
- 2 Cloves Garlic
- 1 tsp Hot Pepper
- 1 tsp Soy Sauce
- 1 tsp Vinegar
- 1 tbsp Salt
- 1 tbsp Sugar
Directions
1
Chop the cabbage into pieces about 1 ½ inches long by 1 ½ inches wide.
2
Three cups of chopped cabbage are needed.
3
Crush the garlic and blend with the hot pepper, soy sauce and vinegar.
4
Add the cabbage and mix well.
5
Add the salt and sugar, mix and cover until ready to serve
6
Category:North Korean Recipes
7
Category:North Korean Vegetarian
Recipe sourced from
fandom