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KOREAN SPICY SEAFOOD SOUP
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
3.72 g
Sodium (mg)
1235.92 mg
Vitamin A (IU)
48.07 IU
Saturated Fat (g)
0.48 g
Vitamin D (mcg)
0.01 mcg
Energy (kcal)
73.83 kcal
Fat (g)
3.63 g
Trans Fat (g)
0 g
Vitamin B12 (mcg)
1.99 mcg
Vitamin B6 (mg)
0.04 mg
Salt (g)
3.09 g
Folate (mcg)
12.08 mcg
Calcium (mg)
43.66 mg
Zinc (mcg)
0.39 mcg
Monounsaturated Fat (g)
1.01 g
Cholesterol (mg)
12.09 mg
Iron (mg)
0.84 mg
Selenium (mcg)
9.04 mcg
Vitamin C (mg)
2.68 mg
Fibre (g)
1.05 g
Sugars (g)
2.01 g
Protein (g)
4.94 g
Copper (mg)
0.08 mg
Potassium (mg)
90.06 mg
Total
14.88 g
4943.69 mg
192.28 IU
1.9 g
0.02 mcg
295.33 kcal
14.53 g
0 g
7.95 mcg
0.16 mg
12.36 g
48.32 mcg
174.66 mg
1.57 mcg
4.05 g
48.38 mg
3.38 mg
36.17 mcg
10.73 mg
4.2 g
8.03 g
19.78 g
0.31 mg
360.23 mg
- 2 cubes Knorr Fish Stock Cube
- 3 tbsp Korean chilli paste (Gochujang)
- 1 bowl korean noodle (Japchae)
- 4 pcs fresh prawns
- 4 pcs fresh greenlip mussels
- 1/2 cup Readymade kimchi
- 10 g celery leaves
- 55 g bean curd (cut into thins)
- 1 tsp cooking oil
- 80 g red onions (thinly sliced)
- 1800 ml water
- 1 Add oil into a heated non-stick pot, fry red onions to fragrant.
- 2 Add water and 2 KNORR FISH CUBES before bringing the mixture to a heavy boil in 2 minutes.
- 3 Then add in the rest of the ingredients one after the other and cook for another 3 to 5 minutes or until the seafood is cooked.
- 4 Finally, taste and get ready to serve.
