Servings:2 | Calories:1151 | Total Fat:24g | Chol:326mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 24g
37 %
Sat Fat 2g
10 %
Total Carb 179g
60 %
Fiber 27g
108 %
Sugars 5g
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Cholesterol 326mg
109 %
Sodium 1775mg
74 %
Protein 58g
117 %
Calories:
61% Udon noodles
20% Others combined
10% Cooking oil
7% Mussels
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
50 g (1.8 ounces) summer zucchini, thinly sliced 2 shiitake mushrooms (50g, 1.8 ounces), cleaned, stem removed and thinly sliced 120 g (4.3 ounces) cabbage, thinly shredded 10 g (0.4 ounces) baby spinach 35 g (1.2 ounces) brown onion, thinly sliced 6 mussels (200g, 7 ounces – preferably with shells) 6 littleneck clams (70g, 2.5 ounces – preferably with shells) 6 large prawns (140g, 5 ounces – head & shells removed) 6 squid rings (70g, 2.5 ounces) Chili oil seasoning 2 Tbsp cooking oil (I used rice bran oil) 1 Tbsp Korean chili flakes 1 tsp minced garlic 1 tsp minced ginger 20 g (0.7 ounces) green onion – white part Soup base 1 Tbsp rice wine 1 Tbsp soy sauce 3 and 1/2 cup (875 ml) water (*see note) 1/4 tsp fine sea salt – you could add more or less to taste A few sprinkles of ground black pepper Noodles 400 g (14 ounces) fresh Korean chinese style noodles (Or you can use thin udon noodles or ramen noodles) Enough water to cover the noodles in a pot *1 Tbsp = 15 ml, 1 cup = 250 ml
Directions : View recipe directions on mykoreankitchen.com
