Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
710
Calories
60g
Protein
26g
Fat
55g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Anchovy | 100g | 210 |
| Rice Cake | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
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
- 2 1/2 quarts broth (beef or anchovy)
- 1 tablespoon dashida (beef or anchovy)
- 1 (1 7/8 lb) package korean Rice Cakes
- 1 bunch Green Onions, cut into 2-inch-long pieces
Directions
1
Bring broth to a boil.
2
Add dashida and rice cakes.
3
Boil until rice cakes are tender, about five minutes.
4
Add green onion and cook for one minute. Remove from heat.
5
Beat eggs and cook in a thin sheet. Cut into thin strips that are about two inches long.
6
Cut beef into two-inch-long strips and brown.
7
Boil dumplings until tender.
8
For each bowl of soup: spoon soup into bowl and add desired toppings.
9
Category:North Korean Recipes
10
Category:North Korean Soups
Recipe sourced from
fandom