My Korean Kitchen · by My Korean Kitchen★ 5.0 (2)
Korean Stir Fried Potato Side Dish
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 6%
CARBS 26G60% OF CAL
4G FIBER0G ADDED3G INTRINSIC19G OTHER3G TOTAL SUGAR
FAT 7G36% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple Korean side dish of stir-fried potatoes with carrots and onions. Crunchy, lightly seasoned, and a popular banchan.
sidekorean🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 3 medium potatoes ((600 g / 1.3 pounds), julienned)
- 1/2 medium onion ((75 g / 2.6 ounces), julienned)
- 1/3 small carrots
- 1 tsp fine sea salt (or more to taste)
- A few sprinkles ground black (/ white pepper)
- Some toasted sesame seeds (to garnish)
- Some cooking oil ((about 2 Tbsp), I used rice bran oil)
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 6%
CARBS 26G60% OF CAL
4G FIBER0G ADDED3G INTRINSIC19G OTHER3G TOTAL SUGAR
FAT 7G36% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 618mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 657mg
- Calcium
- 21mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 618MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.