Try this Yukkai Jang Kuk (Beef Stew) recipe, or contribute your own.
Suggest a better descriptionRecipe By: Arthur Pais Cover the meat with water, bring to a boil, ruduce heat, and simmer for about 45 minutes to an hour or until very tender. Remove the meat, cool, and using two forks, shred the meat. Save the broth. Combine the onions, garlic, and soysauce. Add to the broth with enough water to make 3/4 cup of broth per serving. Bring to a boil, reduce the heat, and simmer for about 8 minutes. Add the shredded meat and rice and mix well. Mix the oil, sesame seeds, sugar, pepper and cayenne and add to the stew. Break the eggs and pour them into the stew. In a few minutes, when the yolks become hard, the stew is ready to serve. Traditionally served with plain white rice, kimchi, and a steamed vegetable. NOTES : Vermicelli or egg noodles can be substituted for the rice. Hawks Kitchen Kollection - 1994 CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (778g) | ||
Recipe Makes: 4 | ||
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Calories: 983 | ||
Calories from Fat: 335 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.2g | 50 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 14.6g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 607.2mg | 187 % | |
Sodium 442.7mg | 15 % | |
Potassium 1166.8mg | 31 % | |
Total Carbohydrate 86.5g | 25 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 79.9g | ||
Protein 72.3g | 103 % | |
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: 983
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