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KOREAN BEAN PASTE STEW

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

7.59 g

Sodium (mg)

471.894 mg

Vitamin A (IU)

9.149 IU

Saturated Fat (g)

0.238 g

Energy (kcal)

64.922 kcal

Fat (g)

2.202 g

Trans Fat (g)

0 g

Salt (g)

1.18 g

Calcium (mg)

38.69 mg

Monounsaturated Fat (g)

0.947 g

Cholesterol (mg)

0 mg

Iron (mg)

0.259 mg

Vitamin C (mg)

2.844 mg

Fibre (g)

1.827 g

Sugars (g)

4.232 g

Protein (g)

2.763 g

Potassium (mg)

67.072 mg

Total

30.362 g

1887.576 mg

36.596 IU

0.953 g

259.686 kcal

8.809 g

0 g

4.72 g

154.761 mg

3.788 g

0 mg

1.035 mg

11.375 mg

7.308 g

16.929 g

11.053 g

268.29 mg

  • 2 cubes Knorr Ikian Bilis Stock Cubes
  • 3 tbsp Korean soybean paste
  • 1/2 bowl korean rice cake
  • 55 g red spanish leaves
  • 55 g bean curd (cut to thins)
  • 1 tsp cooking oil
  • 1 cup pear puree (peel and decore)
  • 800 g fresh baby clam
  • 80 g red onions (thinly sliced)
  • 1800 ml water
  • 1 Heat up a non-stick pot with oil then add the red onions to fry to fragrant.
  • 2 Add water and 2 KNORR IKAN BILIS CUBES before bringing the mixture to a heavy boil in 5 minutes.
  • 3 Then add in the rest of the ingredients one after the other and cook for another 7 to 9 minutes or until the rice cake is cooked.
  • 4 Finally, taste and get ready to serve.