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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the rice cake in cold water for 30 minutes. | 2. Marinate the beef in the soy sauce, sesame oil, pepper, sugar, and minced garlic. | 3. Saute the beef in a skillet, then set aside. | 4. Put the 6 cups of water and the dried anchovies in a pot. | 5. Bring to a boil, then reduce to a simmer for 5 minutes. | 6. Strain out the anchovies and return the broth to the pot. | 7. Add the rice cakes to the broth. | 8. Bring to a boil, then reduce the heat to medium. | 9. Cook for 10-15 minutes, until tender. | 10. Add the green onions. | 11. Pour the egg in a little at a time. | 12. Let it set a bit, then stir- if you stir right after adding the egg, the broth gets milky. | 13. Put into bowls. | 14. Garnish each bowl with some beef and some crumbled kim. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
korean rice cake	1/2	cup	sliced	-	-	-	-
anchovy myeol chi	1/4	cup		-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
beef	4	ounces	cut	134.47	0.2599	23.9899	4.1584
egg	1		beaten	71.5	0.36	6.28	4.755
nori	2	sheets	seasoned	-	-	-	-
soy sauce	1/4	teaspoon		0.7022	0.0653	0.1079	0.0076
sesame oil	1/4	teaspoon		9.945	0.0	0.0	1.125
sugar	1/8	teaspoon		2.2942	0.5738	0.0	0.0
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
garlic	1/8	teaspoon	minced	0.5215	0.1157	0.0223	0.0017

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