2 Serves
77 Mins
Heat the cooking oil in a heavy-bottomed pot over medium heat and lightly toast the jasmine rice for 2 minutes until fragrant.
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KoreanVitamin 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 mgVitamin B12
0 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
213 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
46 mg / 4,700 mgSodium
977 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Add water to the pot, bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
Remove the rice from the heat and let it stand, covered, for 5 minutes to steam perfectly.
In a separate pot, combine the broth, soft tofu, and chili flakes, bringing the mixture to a gentle simmer for 35 minutes to develop the flavors.
25
g151
g11
g
Lebanese