Low-Calorie Jjamppong

Name: Low-Calorie Jjamppong
Yield: 457.2 g
Ingredients: Fresh Egg 55 pcs; Cooked Sprouted Brown Rice 105 g; Tuna Sauce 12 g; Korean Chili Powder 5 serving; Oyster Sauce 15 serving (2 spoons); Wood Ear Mushroom 40 serving (cooked 1/2 cup); Frozen Shrimp Meat 112 g; Minced Garlic 5 teaspoon; Onion 70 serving (1/2 pc); Cup Noodle Jjamppong 38.2 g

542 kcal

#Low calorie #Jjamppong #Diet #Healthy food #Seafood Jjamppong #Low sodium #Low fat #Low carb #Korean food #Light dish

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Ingredients

Main ingredients

Fresh Egg 1 pcs
Cooked Sprouted Brown Rice 105 g
Tuna Sauce 12 g
Korean Chili Powder 1 serving
Oyster Sauce 0.5 serving (2 spoons)
Wood Ear Mushroom 1 serving (cooked 1/2 cup)
Frozen Shrimp Meat 112 g
Minced Garlic 1 teaspoon
Onion 1 serving (1/2 pc)
Cup Noodle Jjamppong 38.2 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 78.22 g 58%

Protein 34.86 g 26%

Fat 9.58 g 16%

Serving size 457.2g

Cooking steps

1

Cut onion, bok choy, mushrooms, carrots, and green onion into bite-sized pieces.
2

Prepare the squid and shrimp.
3

Heat olive oil in a pan and sauté the green onion and onion.
4

Add squid and shrimp and stir-fry.
5

Add mushrooms, carrots, and bok choy and stir-fry.
6

Add water, low-sodium soy sauce, and minced garlic, then bring to a boil.
7

Boil until all ingredients are cooked through.

Low-Calorie Jjamppong

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