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Korean Rice Cake Soup (Duk Guk)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.7295
Energy (kCal)414.825
Carbohydrates (g)8.96
Total fats (g)21.3065
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring broth to a boil. | 2. Add dashida and rice cakes. | 3. Boil until rice cakes are tender, about five minutes. | 4. Add green onion and cook for one minute. Remove from heat. | 5. Beat eggs and cook in a thin sheet. Cut into thin strips that are about two inches long. | 6. Cut beef into two-inch-long strips and brown. | 7. Boil dumplings until tender. | 8. For each bowl of soup: spoon soup into bowl and add desired toppings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    broth 2 1/2 29.375 7.52 0.0 0.0
    dashida beef 1 tablespoon - - - -
    korean rice cake 1 package - - - -
    green onion 1 bunch cut - - - -
    nori 2 sheets seaweed crumbled - - - -
    egg 4 286.0 1.44 25.12 19.02
    beef 3 ounces 99.45 0.0 19.6095 2.2865
    korean dumpling 12 - - - -

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



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