Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
459
Calories
29g
Protein
15g
Fat
36g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Sake | 1 oz (30ml) | 39 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Chestnut | not in our table | 0 |
| Water | 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
- =
- 4.5 Ld gal bi (beef short ribs)
- 1 carrot, peel, cut into 3/4 inch thick
- 10 chestnuts, peel
- 3 cups water, 2 cups soy sauce, 1.5 cups sugar
- 1/2 onion, 1 head garlic
- 1 piece ginger (1/2 inch)
- 1 tbsp whole black pepper
- 2 green onions
- 1 tbsp chung ju (sake or red wine)
- 1 tsp ground pepper
- =
Directions
1
Wash ribs, put in a cold water for 1 hour.
2
Drain, put in a big pot with water, soy sauce, sugar, onion, garlic, ginger, peppers and chung ju.
3
Stir to melt the sugar.
4
Bring to a boil, reduce heat to low, cover the lid,
5
cook for 2-3 hours until the meat falls from the bone.
6
Add chestnuts and carrots 10-15 minutes before done.
Recipe sourced from
fandom