| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Korean | Appetizers, Ethnic, Korean, Soups | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Fresh spinach |
| 1 | Scallion | |
| 1 | Clove garlic | |
| 1 | T | Sesame oil |
| 1/2 | lb | Ground beef |
| 1 | t | Soy sauce |
| 1 | T | Salt |
| Dash pepper | ||
| 4 | c | Water |
INSTRUCTIONS
Wash the spinach thoroughly, then trim off the thick stems. Chop the scallion and mince the garlic. Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef, separating the particles while stir-frying. Add the scallion, garlic, soy sauce, salt and pepper and stir-fry for 30 seconds. Add the water, then the spinach. Bring the soup to a boil, then lower the flame. Place a tight-fitting lid on the pot. Do not remove the cover until soup is ready to be served. Simmer for 10 minutes. From: The Korean Cookbook, By Judy Hyun. Posted to MM-Recipes Digest V4 #012 From: Julie Bertholf <[email protected]> Date: Fri, 10 Jan 1997 19:12:19 -0800
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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 143
Total Fat: 15.6g
Cholesterol: 42.5mg
Sodium: 2018.5mg
Potassium: 351.6mg
Carbohydrates: 3.8g
Fiber: 2.4g
Sugar: <1g
Protein: 12.6g