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Rib Soup (Kalbi Tang)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)121.1276
Energy (kCal)1922.56
Carbohydrates (g)7.693
Total fats (g)152.6669
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the ribs into 2" lengths. | 2. Slash the meat through to the bone in several places. | 3. Place in a pan and add 20 cups of water. | 4. Bring to a full boil, then lower heat and simmer until the meat is tender. | 5. Chop the green onions. | 6. Remove the beef ribs from the broth and mix well with the seasonings listed above in number one. | 7. Put the seasoned ribs back into the broth. | 8. Bring to a boil and add the longer pieces of green onions. | 9. To serve place ribs n soup bowls, pour broth over them and sprinkle with prepared egg garnish (Beat and fry and cut eggs). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef rib 1 1/2 1/2 1864.296 0.0 119.13799999999999 150.1643
    soy sauce 2 teaspoons 5.617999999999999 0.5226 0.8628 0.0604
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    green onion 3 teaspoons chopped 1.62 0.3444 0.0582 0.0282
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    sesame seed 1 teaspoon toasted crushed 28.5 1.3095 0.8905 2.4
    black pepper - - - -
    salt - - - -
    egg prepared - - - -

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



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