Korean Hot Soup
- 1 tsp peanut oil (2.5g)
- 1/2 cup pork filet, cubed (80g)
- 1 green onion (9g)
- 2 cup napa cabbage (130g)
- 1 tbs Gochujang (22g)
- 1 tsp sugar (5g)
- 1 cup water (250g)
- 1/3 Korean cup rice cake (80g)
- 1/4 red pepper (30g)
Looking for something light, comforting, yet spicy? Wake up your taste buds with this 5-alarm korean hot soup. You'll find Korean rice cakes (they're really big glutinous rice noodles)
in specialty Asian shops. If unavailable, you can use leftover white rice that you add at the end.
| Nutritional information
| Phosphorus (mg)|| 265 |
| Potassium (mg)|| 495 |
| Sodium (mg)|| 747 |
| Protein (g)|| 26 |
| Sugar (g)|| 12 |
| Carbohydrates (g)|| 29 |
| Water (mL)|| 551 |
| Fibre (g)|| 1.1 |
| Calories|| 245 |
Heat the oil, and fry the meat until golden.
Add the green onions and the napa cabbage.
Add the Gochujang and the sugar.
The salt in the gochujang and the sugar will draw the water out of the napa cabbage and reduce it. Add the rice cakes or leftover rice and the sweet peppers and simmer for 3 minutes.
Your hot and spicy comfort is ready!
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