Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Turnip | 1 medium (122g) | 34 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 1/2 lb lean beef (shoulder, shin or flank)
- 1 cup cut-up Chinese turnip
- 1 x scallion
- 1 x garlic clove
- 4 cup Beef stock
- 1 tsp Soy Sauce
- 1 tbl salt
Directions
Shred the beef into 2-inch lengths. Peel the turnip, cut it into 2-inch pieces, then slice. Cut the scallion into 2-inch lengths and mince the garlic.
Bring the stock to a boil. Add the beef and bring to a boil a second time. Skim off the froth and add the turnip, scallion, garlic, soy sauce and salt. Lower the flame and simmer for 30 minutes.
Variations: For a rich turnip soup, follow the procedure for rich soups. Heat 1 tablespoon sesame oil in a heavy-bottomed pot and brown the meat. Add the turnip, scallion and garlic. Add the soy sauce and salt, then the stock. Bring the soup to a boil. Simmer for 20 minutes.
This recipe yields 4 servings.
Category:North Korean Recipes
Category:North Korean Soups