)
KOREAN BEAN PASTE STEW
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
7.49 g
Sodium (mg)
471.68 mg
Vitamin A (IU)
9.15 IU
Saturated Fat (g)
0.24 g
Vitamin D (mcg)
0 mcg
Energy (kcal)
64.92 kcal
Fat (g)
2.2 g
Trans Fat (g)
0 g
Vitamin B12 (mcg)
0 mcg
Vitamin B6 (mg)
0.03 mg
Salt (g)
1.18 g
Folate (mcg)
5.88 mcg
Calcium (mg)
38.53 mg
Zinc (mcg)
0.11 mcg
Monounsaturated Fat (g)
0.95 g
Cholesterol (mg)
0 mg
Iron (mg)
0.26 mg
Selenium (mcg)
0.13 mcg
Vitamin C (mg)
2.84 mg
Fibre (g)
1.83 g
Sugars (g)
4.23 g
Protein (g)
2.87 g
Copper (mg)
0.08 mg
Potassium (mg)
67.07 mg
Total
29.94 g
1886.71 mg
36.6 IU
0.96 g
0 mcg
259.69 kcal
8.81 g
0 g
0 mcg
0.13 mg
4.72 g
23.52 mcg
154.11 mg
0.44 mcg
3.8 g
0 mg
1.03 mg
0.5 mcg
11.37 mg
7.31 g
16.93 g
11.47 g
0.32 mg
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.
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