Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Bean | not in our table | 0 |
| Leaf | 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
- 100 g beef
- 1 cucumber
- 1/2 carrot
- 100 g Chinese Bellflower
- 50 g Bean Sprouts
- 1 leaf lettuce
- 3 dried mushrooms
- 1 egg
- 1 sheet jelly
- Red Pepper paste
Directions
Season sliced beef and lightly stir-fry until cooked.
Season bellflower, bean sprouts, cucumber, and mushrooms each separately.
Sesame oil to hot frying pan and stir-fry the cucumbers quickly so the color stays vivid.
Spread on a big plate to cool.
Add more oil to the frying pan, then stir-fry bellflower, carrots, and mushrooms consecutively.
Fry an egg sunny-side up on a clean frying pan.
Place 1 leaf of lettuce in a dish.
Place about 1 bowl of rice on top, and then arrange the prepared ingredients attractively on the rice.
Place a fried egg on the center top.
Category:North Korean Recipes
Category:North Korean Appetizers
Category:North Korean Salads