Try this Hot Red Snapper Soup (Korean Domi Chigae) recipe, or contribute your own.
Suggest a better descriptionA chigae is usually a hot soup comprised of several ingredients. In this case, meat has been cooked with fish, the one to impart body, the other to add flavor. Kochu Chang is red bean paste, which may be purchased at many Oriental food stores. If it is not available, Japanese miso sauce may be substituted. 1. Shred the beef into 2-inch lengths. Cut the red snapper across the body into 1 1/2-inch widths, leaving the bones inside. Cut the scallions into 2-inch cubes. 2. Arrange the pieces of fish on the bottom of a pot. Add the scallions, then the beef. Now add the garlic. Mix the kochu chang with water and pour it over the other ingredients. Bring to a boil, then reduce the heat and simmer for 20 minutes. Just before serving add the bean curd and cook for 3 minutes. Variation: Instead of red snapper, use a 1 1/2 to 2-pound sea bass, or a 1-pound codfish, or 2 small lobsters. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 4 | ||
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Calories: 212 | ||
Calories from Fat: 33 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 77.3mg | 24 % | |
Sodium 131.5mg | 5 % | |
Potassium 822.5mg | 22 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.9g | ||
Protein 40.9g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 212
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