korean-spicy-zucchini-stew

Korean Spicy Zucchini Stew

Total time: 30 minutes

Serves 2

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 - Zucchini, cut into bite-size pieces

1 - Potato, cut into bite-size pieces

1 - Scallion, chopped

2 - Green chili peppers, sliced

2 tsp - Garlic, minced

100g - Clam meat, fresh or canned

1 ½ tb - Korean red chili pepper paste (Gochujang)

½ tb - Korean soybean paste (Doenjang)

2 cups - Water

UTENSILS

Small pot, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Add the water, red chili pepper paste and soybean paste to a small pot. Stir well to dissolve. Bring it to a boil.

2. Add the potatoes and bring it to a boil. Continue to boil for 2 minutes.

3. Add the zucchini, clams, garlic, green chili peppers and scallion to the pot. Cook until the potatoes and zucchini turn soft.

4. Serve hot with a bowl of multigrain rice.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 506g

Energy (kcal)

257.1

Carbs (g)

5.2

Proteins (g)

25.3

Fats (g)

14.1

Fibre (g)

5.0