Steamed Vegetables recipe - ingredients, nutrition and when to eat it
Steamed vegetables make a simple meal of broccoli, carrots, cabbage, kabocha squash, and other vegetables that turn sweet as they cook.
Steamed vegetables make a simple meal of broccoli, carrots, cabbage, kabocha squash, and other vegetables that turn sweet as they cook. Dip them in ssamjang for a savory, hearty bite, and serve them for a light lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 345g serving): 149.2 kcal · protein 6.9g · carbohydrate 32g · fat 1.7g · sodium 373.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the vegetables to a similar size so they cook evenly.
Tips: For a crunchier texture, steam the broccoli and cabbage for just the last 4 minutes.
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Ingredients (1 serving)
- Broccoli — 0.5 pc
- Carrot — 0.5 pc
- Cabbage — 2 sheet
- Kabocha squash — 0.2 pc
- Ssamjang (Korean dipping sauce) — 1 Tbsp