4 Serves
45 Mins
Heat the coconut oil in a large pot over medium heat until melted.
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FrenchVitamin E
1 mg / 15 mgVitamin K
307 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
129 µg / 400 µgCalcium
256 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
425 mg / 1,250 mgPotassium
1168 mg / 4,700 mgSodium
1208 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
6 g / 28 gSugar
13 g / 50 gSaturated Fat
13 g / 20 gCholesterol
108 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Add the chopped onion to the pot and sauté until translucent.
Incorporate the ground pork, breaking it apart with a spoon, and cook until thoroughly browned.
Stir in the minced garlic and grated ginger, cooking for one minute until fragrant.
Add the sliced green cabbage to the pot.
Pour in the soy sauce, fish sauce, sesame oil, kimchi, and kimchi juice, then add the bone broth and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook until the cabbage is tender.
Remove from heat and garnish with fresh sliced green onions before serving.
22
g27
g45
g
Korean