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Ингредиенты
- 1 gal water as needed
- 1 lb beef brisket
- 1 pkt Korean oval rice cakes - (32 ounce)
- 2 x Large eggs separated
- 1 tsp beef-flavored soup stock (dashida)
- 1/4 lb Bulgogi
- 2 x green onions - (to 3) sliced thin
- Â Â diagonally
- 2 sht seaweed (kim) (to 3) cut small
- Â Â thin strips
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Инструкции
- Bring 1 gallon water to boil in large pot. Add in brisket. Reduce heat and simmer 2 to 3 hrs or possibly till liquid reduces to 2/3.
- Soak rice cakes in cool water 1 hour.
- Scramble yolks and whites of Large eggs separately. Fry yolks into a thin omelet in small nonstick skillet over high heat, 1 minute per side. Fold or possibly roll up omelet and slice into thin strips. Repeat with egg whites. Set aside.
- Remove brisket from pot and reserve for another use. Increase heat for stock to high. Bring to boil and add in soup stock. Add in rice cakes. Reduce heat to medium and cook till ovalettes have softened, about 10 min.
- Serve warm in large bowls garnished with sliced egg whites, egg yolks, Bulgogi, green onions and seaweed. Season with salt and pepper to taste.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 706g | |
| Recipe makes 6 servings | |
| Calories 107 | |
| Calories from Fat 50 | 47% |
| Total Fat 5.54g | 7% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 92mg | 4% |
| Potassium 211mg | 6% |
| Total Carbs 0.49g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.24g | 0% |
| Protein 13.14g | 21% |
