Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice Cake | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Seaweed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1/2 cup thin sliced korean rice cakes (ddeok gook ddeok)
- 1/4 cup dried anchovies (myeol chi - I think the Japanese word is naboshi)
- 6 cups water
- 2 green onions, chopped
- 4 ounces beef, cut into thin strips
- 1 egg, beaten
- 2 sheets nori (seasoned kim , dried laver seaweed)
- 1/4 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1/8 teaspoon sugar
- 1/8 teaspoon pepper
- 1/8 teaspoon minced garlic
- 2 servings Change size or US/metric
- 50 minutes 10 mins prep
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Directions
Soak the rice cake in cold water for 30 minutes.
Marinate the beef in the soy sauce, sesame oil, pepper, sugar, and minced garlic.
Saute the beef in a skillet, then set aside.
Put the 6 cups of water and the dried anchovies in a pot.
Bring to a boil, then reduce to a simmer for 5 minutes.
Strain out the anchovies and return the broth to the pot.
Add the rice cakes to the broth.
Bring to a boil, then reduce the heat to medium.
Cook for 10-15 minutes, until tender.
Add the green onions.
Pour the egg in a little at a time.
Let it set a bit, then stir- if you stir right after adding the egg, the broth gets milky.
Put into bowls.
Garnish each bowl with some beef and some crumbled kim.