Seogogi Chon-gol (vegetable-beef Simmered Dish)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Beef |
| 7 | Dried brown, oak mushrooms | |
| 2 | Carrots | |
| 1 | lb | Mung-bean sprouts |
| 2 | oz | Small green onion |
| 3 | Red peppers | |
| 1 | Round onion | |
| 1 | T | Sugar |
| 1 | T | Rice wine |
| 3 | T | Soy sauce |
| 1 | T | Sesame salt |
| 2 | T | Chopped green onion |
| 2 | t | Garlic |
| Black pepper | ||
| Salt |
INSTRUCTIONS
Cut the beef into thin strips, mix with the seasonings and let ot stand. Slice the round onion into thin strips. Soak the dried mushrooms in water and remove the stems. Slice thinly and fry them lightly with the sesame oil, soy sauce and sugar. Remove the beans and hair- like tips from the mung-bean sprouts and scald them slightly. Drain and mix them with the salt and sesame oil. 4.Cut the carrots into thin strips 2"long. Cut the small green onion into the same lengths. 5. Halve the red peppers, remove the seeds and cut the peppers into thin strips. 6. Place the sliced round onion, 1/6 dried mushroom and1/6 beef in the center of the pot. 7. Pile the beef and bean sprouts in the center of the pan and colorfully arrange the carrot, small green onion, mung-bean sprouts, dried mushrooms, red peppers and beef around them. 8. Make meat broth and season it with the salt, black pepper and MSG. Add the meat broth to #7 and boil briefly at the table. Hint By marinating the beef in the sugar and rice wine first, the meat will be tender and will not give off an odor. Mung-bean sprouts do not remain tasty if rinsed in cold water. Posted to MM-Recipes Digest V4 #011 From: HS_Christop.Jo@wstr1.tccsa.ohio.gov (HS Christop.Jo) Date: Fri, 10 Jan 1997 14:31:45 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 1719
Calories From Fat: 922
Total Fat: 101.4g
Cholesterol: 340.2mg
Sodium: 3470.8mg
Potassium: 3699.8mg
Carbohydrates: 106.5g
Fiber: 21.9g
Sugar: 59.1g
Protein: 102.3g