Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Sesame | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
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
- 2 lb Braising Beef
- 16 cup Water
- 3 tbl Hot Chili Powder
- 4 tbl Sesame Oil
- 24 x Green Onions
- 4 tsp Crushed Garlic
- 2 tbl White Sesame Seeds, Toasted And Ground
- 2 tsp Sugar
- 1 tsp White Pepper
- 3 tbl Dark Soy Sauce
Directions
This chili-red soup is exceptionally hot.
It is said that the time to serve it is in the hottest months, when the perspiration it induces has a cooling effect on the diner.
It is equally effective ammunition against winter cold.
Cut the beef into cubes and place in a saucepan with the water.
Bring to a boil, then reduce the heat and simmer gently for 1-1/2 to 2 hours until the meat is falling apart.
Mix the chili powder with the sesame oil.
Trim and shred the green onions.
Heat the chili powder and sesame oil in a pan and fry the green onions with the garlic for 2 minutes.
Add the sesame seeds, sugar, pepper and soy sauce and fry for 2 to 3 minutes over medium heat.
Lift out the meat, drain well and toss in the pan for a few minutes.
Return the contents of the pan to the stock and bring to a boil, simmering until the soup is well flavored.
Category:North Korean Recipes
Category:North Korean Meat Dishes
Category:North Korean Soups