Ingredients
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3 cups beef stock
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¼ cup toenjang (fermented soybean paste)
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1 (4 inch) piece dashi kombu (dried kelp) (Optional)
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5 cloves garlic, chopped
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1 (16 ounce) package medium-firm tofu, cut into 1 1/2 x 1/4 inch dominoes
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1 pound napa cabbage, thickly sliced
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1 pound daikon radish cut into 1 1/2x1/4 inch pieces
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1 pound yellow squash, cut into 1 1/2x1/4 inch dominoes
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2 large green onions, white and pale green part only, sliced diagonally into 1 1/4 inch pieces
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1 hot red pepper, seeded and sliced diagonally into 1/4 inch pieces
Directions
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Pour the beef stock into a stock pot or large deep skillet over medium-high heat. Stir in the toenjang until dissolved. Add the kelp and garlic, and bring to a boil. Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil. Cook gently for 5 minutes. Then add the green onions and hot pepper, and boil for a minute, or until the onion and pepper become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes. Remove and discard kelp. Serve immediately.
Nutrition Facts (per serving)
| 289 | Calories |
| 12g | Fat |
| 25g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 289 | |
| % Daily Value * | |
| Total Fat 12g | 16% |
| Saturated Fat 2g | 9% |
| Sodium 661mg | 29% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 9g | 33% |
| Total Sugars 8g | |
| Protein 26g | 53% |
| Vitamin C 108mg | 120% |
| Calcium 963mg | 74% |
| Iron 6mg | 34% |
| Potassium 1304mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
