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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)

471.89 mg

Vitamin A (IU)

9.15 IU

Saturated Fat (g)

0.24 g

Energy (kcal)

64.92 kcal

Fat (g)

2.2 g

Trans Fat (g)

0 g

Salt (g)

1.18 g

Calcium (mg)

38.69 mg

Monounsaturated Fat (g)

0.95 g

Cholesterol (mg)

0 mg

Iron (mg)

0.26 mg

Vitamin C (mg)

2.84 mg

Fibre (g)

1.83 g

Sugars (g)

4.23 g

Protein (g)

2.76 g

Potassium (mg)

67.07 mg

Total

30.36 g

1887.58 mg

36.6 IU

0.95 g

259.69 kcal

8.81 g

0 g

4.72 g

154.76 mg

3.79 g

0 mg

1.03 mg

11.37 mg

7.31 g

16.93 g

11.05 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.