A traditional Korean soup made with beef and vegetables, with a rich and enveloping flavor.
Step 1 of 5: Bring the water to a boil with the beef, onion, garlic, ginger, pepper, and salt. Cook for 1 hour, then add the soy sauce.
Step 2 of 5: Extract 5 cups of broth, add the sugar (and optional dongchini). Store in the fridge or freezer.
Step 3 of 5: Cut the cucumber lengthwise and sprinkle with salt. Slice the beef.
Step 4 of 5: Cut the pear into half-moons. Cook the noodles and cool them in ice.
Step 5 of 5: Plate with a base of noodles, cucumber, beef, pear slices, and 1/2 boiled egg for each bowl, add the broth.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten and Soy
| Average values | Per serving364 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,235 kJ534 kcal | 614 kJ147 kcal |
| Fat | 108.07 g | 29.69 g |
| of which saturated fatty acids | 0.25 g | 0.07 g |
| Carbohydrates | 62.03 g | 17.04 g |
| of which sugars | 7.68 g | 2.11 g |
| Fibre | 2.62 g | 0.72 g |
| Protein | 131.59 g | 36.15 g |
| Salt | 1.16 g | 0.32 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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