Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
767
Calories
33g
Protein
43g
Fat
60g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup soy sauce
- 1 1/4 teaspoons cayenne
- 1 teaspoon garlic powder
- 1 1/2 teaspoons vinegar
- 2 tablespoons sesame oil or other oil
- 1 dash black pepper
- 1 1/2 teaspoons sesame seeds
- 1 green onion, and top sliced
- 1 lb chuck boneless beef cubes
- 2 cups long-grain white rice
Directions
1
Mix all ingredients in container to marinate.
2
Cover and refrigerate overnight (if time is short, go for at least 8 hours).
3
To barbeque (best), BBQ on high heat one minute each side.
4
Or indoors, get skillet (iron is best) very hot.
5
Toss in meat and cook over high heat 2 minutes each side.
6
Quick fry the onions and add marinade.
7
Serve over rice cooked as usual using two cups uncooked rice.
8
Category:North Korean Recipes
9
Category:North Korean Meat Dishes
Recipe sourced from
fandom