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4 Serves
82 Mins
Heat the olive oil in a large pot over medium heat.
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FrenchVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
40 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
195 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Add the chopped onions and minced garlic to the pot, sautéing until fragrant and translucent.
Stir in the chopped kimchi and assorted hot pot vegetables, cooking for a few minutes to release the flavors.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low and simmer the stew to allow the flavors to meld.
Season the stew with salt and black pepper to taste before serving hot.
71
g23
g21
g
American
Korean