Stir-fried Cabbage, Potato, and Kimchi 2

Name: Stir-fried Cabbage, Potato, and Kimchi 2
Yield: 636 g
Ingredients: Potato (raw) 220 pcs; Fried Egg 46 pcs; IFF Chicken Tenderloin (Frozen) 90 g; Olive Oil 10 tbsp; Green Onion 30 g; Jongga Aged Kimchi 100 serving; Raw Cabbage 140 serving

Difficulty EASY 485 kcal

#Stir-fried Cabbage Potato Kimchi #Kimchi Stir-fry #Potato Dish #Vegetable Stir-fry #Korean Side Dish #Easy Recipe #Home Cooking #Vegetarian #Healthy Recipe #Stir-fried Dish

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Ingredients

Main ingredients

Potato (raw) 1 pcs
Fried Egg 1 pcs
IFF Chicken Tenderloin (Frozen) 90 g
Olive Oil 1 tbsp
Green Onion 30 g
Jongga Aged Kimchi 1 serving
Raw Cabbage 2 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 55.61 g 43%

Protein 34.06 g 26%

Fat 18.27 g 31%

Serving size 636g

Cooking steps

1

Cut the cabbage and potato into bite-sized pieces.
2

Cut the kimchi into bite-sized pieces.
3

Add oil to a pan and stir-fry the potato.
4

When the potato is half-cooked, add the cabbage and kimchi and stir-fry together.
5

Season with salt, pepper, and gochujang (Korean chili paste).
6

When all ingredients are cooked and well blended with the seasoning, finish up.

Stir-fried Cabbage, Potato, and Kimchi 2

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