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Ingredients35 m servings 289 cals
Original recipe yields 4 servings
- 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.
Per Serving: 289 calories; 12.3 g fat; 24.7 g carbohydrates; 26.4 g protein; 0 mg cholesterol; 661 mg sodium. Full nutrition
ReviewsRead all reviews 2
Super yummy! If you like Korean food, kimchi and sour and spicey food you will love this!