Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- 1.1l chicken/beef/vegetable stock
- 220g/8oz minced beef
- 125g/4oz tofu
- 65g/2.5oz seasoned flour
- 1 egg
- 3 cloves garlic, minced
- 0.5in chunk of ginger
- 2 tsps dry-roasted Sesame Seeds
- 6 Spring Onions
- 1 tbsp Soy Sauce
- 3 tbsps Sesame Oil
Directions
Squeeze any moisture out of the tofu and mash it. Finely slice three spring onions.
Mix the meat, tofu, spring onions, garlic, sesame oil and seeds, and tofu together, and form into small meatballs.
Chop the remaining spring onions into three or four pieces, and slice the ginger.
Add them to the stock and simmer for 15 minutes.
While the stock is simmering, beat the egg.
Quickly dip the meatballs into the egg, then the flour, pop them into the stock, and simmer for another 5 minutes.
Remove the ginger and serve.
Category:North Korean Recipes
Category:North Korean Soups