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Tangpyeongchae (Mung Bean Jelly Noodles With Vegetables)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)33.1134
Energy (kCal)462.7007
Carbohydrates (g)24.1357
Protein (g)23.6206
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mung bean flour 1/2 cup 25.2167 0.0 5.61 0.1417
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    egg 1 beaten 71.5 0.36 6.28 4.755
    shiitake mushroom 6 sliced - - - -
    soy sauce 1/3 cup 45.05 4.1905 6.919 0.4845
    rice vinegar 2 teaspoons 25.2167 0.0 5.61 0.1417
    red pepper powder 2 tablespoons 25.2167 0.0 5.61 0.1417
    scallion 2 sliced 64.0 14.68 3.66 0.38
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    cucumber 1/2 cut 7.8 1.8876 0.33799999999999997 0.0572
    white radish 1/2 cup 7.0 1.315 0.55 0.05
    red radish 5 sliced 25.2167 0.0 5.61 0.1417
    ginger 2 teaspoons slivered 3.2 0.7108 0.0728 0.03
    mung bean sprout 1 ounce 25.2167 0.0 5.61 0.1417

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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