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Ingredients
- 180 克 韓式泡菜 ，泡菜和湯汁分開
- 100 克 洋蔥 (約半顆)，切絲
- 1 大匙 白芝麻油
- 1 大匙 韓國辣椒醬
- ½ 茶匙 辣椒粉 (optional)
- ½ 茶匙 蒜頭 ，預先磨成泥 (optional)
- 200 克 韓式泡菜, 泡菜和湯汁分開
- 800 克 水
- 300 克 五花肉片
- 1 包 金針菇, 去根部，洗淨
- 1 根 新鮮青辣椒, 斜切薄片 (optional)
- 350 克 板豆腐, 切塊
- 3 根. 蔥, 切段
- 1 小撮 鹽, 依個人口味調整
- Nutrition
- per 1 人份
- Calories
- 1913 kJ / 457 kcal
- Protein
- 20.769 g
- Carbohydrates
- 14.699 g
- Fat
- 34.933 g
- Fiber
- 2.98 g
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