Try this Korean Rice Cake Soup recipe, or contribute your own.
Suggest a better description1. Separate egg yolk and white, and stir well. Pan fry them over a low heat and cut into thin strips for garnish.
2. Soak rice cakes in cold water. Set aside.
3. Bring 4cups water to boil and boil beef brisket until it’s cooked. Pull the meat into little pieces.
4. Bring bone broth to boil, when its boiling, turn the heat to medium and add rice cakes.
5. Boil until rice cakes are soft or around 5 minutes.
6. Garnish with scallion, egg and red pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 495 | ||
Calories from Fat: 305 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.9g | 45 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 152mg | 47 % | |
Sodium 127.1mg | 4 % | |
Potassium 801.2mg | 21 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.7g | ||
Protein 43.3g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 495
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