Calories
37kcal
Carbs
5.2g
Protein
2g
Fat
1.6g
Sodium
220mg
Ingredients
Main
Others
Sweet Pumpkin 14g, Tofu 14g,Garlic 1.4g, Green Chili 10.5g [About the Sauce] 저나트륨조림소스:Soy Sauce 2.4g, Rice Wine (Cheongju) 1.1g, Broth Water 12.3g, Cooking Wine (Mirin) 0.4g, Sugar 0.4g, Salt 0.1g, Cooking Oil 0.7
Finding these ingredients in the US
- Cooking Wine (Mirin)Cooking rice wine — 'mirin' from the international aisle works; dry sherry with a pinch of sugar also does.
- Sweet PumpkinSold as kabocha squash at most supermarkets, especially in fall. Butternut squash is wetter and sweeter but works.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsSweet Pumpkin
- Rich in vitamin A (310μg) — supports normal vision and skin health
- Rich in dietary fiber (5g) — can support digestion and help you feel full
Green Chili
- Rich in vitamin C (44mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (4.4g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Wash the sweet pumpkin thoroughly, halve, remove the seeds, and steam in a steamer.
🔍Peel the cooled sweet pumpkin and cut into bite-size pieces.
🔍Cube the tofu into 1.5cm pieces and blanch.
🔍Slice the garlic, thinly slice the green chili, and stir-fry in a pan.
🔍Mix the measured ingredients into the soy sauce, boil briefly, and let cool.
🔍Plate the prepared ingredients and drizzle with sauce.