Kimchi And Soybean Sprout Soup Recipe

Recipe By Slurrp

A clay pot rice mixed with a delicious kimchi recipe. imchi kognamul guk is a variation of kongnamul guk which is made with kongnamul (soybean sprouts), a staple Korean vegetable. Kongnamul is high in B vitamins, vitamin C and protein. This explains why kongnamul guk is a popular home remedy for common colds and hangovers in Korea. The addition of kimchi takes the soup to another level with a spicy kick that’s good enough to clear your sinuses. 

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Ingredients For Kimchi And Soybean Sprout Soup Recipe

Directions : Kimchi And Soybean Sprout Soup Recipe

step 1

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Nutrition
value
959
calories per serving
10 g Fat36 g Protein177 g Carbs20 g FiberOther

Current Totals

  • 10 g Fat
  • 36 g Protein
  • 177 g Carbs
  • 20 g Fiber

MacroNutrients

  • Carbs
    177 g
  • Protein
    36 g
  • Fiber
    20 g

Fats

  • Fat
    10 g

Vitamins & Minerals

  • Calcium
    343 mg
  • Iron
    17 mg
  • Vitamin A
    2427 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    1 mg
  • Vitamin B3
    6 mg
  • Vitamin B6
    1 mg
  • Vitamin B9
    324 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    322 mg
  • Vitamin E
    1 mg
  • Copper
    1 mcg
  • Magnesium
    270 mg
  • Manganese
    4 mg
  • Phosphorus
    734 mg
  • Selenium
    43 mcg
  • Zinc
    6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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