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Ingredients
- 1 1/2 lb /675g beef ribs, cut into 2"/5cm lengths
- 2 tsp /30ml soy sauce
- 1 tsp /15g sugar
- 3 tsp /45g minced leek
- 1 tsp /5g chopped garlic
- 1 tsp /15g toasted crushed sesame seeds black pepper to taste egg garnish
Directions
- Cut the beef ribs into 2"/5cm lengths and slash the meat through to the bonein several places. Wash well. Place in a pan and add in 20 c./5l water. Bring to a full boil, then lower the heat and simmer till the meat is tender.
- Chop the white part of the leek finely, but cut the green leaf-stem of the leek into 2"/5cm strips.
- Remove the beef ribs from the broth and mix well with the remaining ingredients (except garnish). Put the seasoned ribs back into the broth. Bring to a boil and add in the green leek strips.
- To serve, divide the ribs among 4 soup bowls, pour the broth over them and sprinkle with the prepared egg garnish.
- Make the egg garnish:Whisk 2 Large eggs thoroughly with sufficient water to fill 1/2 eggshell. Fry in very thin sheets on a well oiled pan, remove to a cutting board and cut into thin strips.
- Han, Chung Hee. _For Your Health from Korea: Korean Cooking_
- I bought this lovely book in the Chosun Hotel stationer's in 1984 when I was teaching English in Seoul, and it has become a favorite of mine.
- This recipe from the book is for a soup which is considered a favorite among Koreans, and is one of the few which is not so warm and spicy as to be off-putting to non-Chilliheads. I hope you enjoy it as much as I do
- (even though I am a definite chillihead!):-)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 621g | |
| Calories 1445 | |
| Calories from Fat 940 | 65% |
| Total Fat 104.36g | 130% |
| Saturated Fat 41.62g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 395mg | 132% |
| Sodium 947mg | 39% |
| Potassium 1879mg | 54% |
| Total Carbs 6.47g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.51g | 3% |
| Protein 113.25g | 181% |
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