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Corean BBQ bubula marmorata cum banchan et acetaria viridi

Corean BBQ bubula marmorata cum banchan et acetaria viridi
Relatum a @okkai | 0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 445g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 1035 kcal
52% DV
Adeps totalis 84.0g
100% DV
Adeps monoinsaturatus39.3g
Adeps polyinsaturatus4.5g
Adeps saturatus33.0g
Adeps trans3.2g
Carbohydrata totalia 35.0g
12% DV
Fibra7.0g
Amylum18.0g
Sacchara10.0g
Proteinum 34.0g
68% DV
Proteinum animale31.0g
Proteinum vegetabile3.0g

De

Ferculum more BBQ Coreano paratum, magna portione bubulae valde marmoratae constat, cum variis parvis acetariis holerum et condimentis. Pleraeque calories ex carne pingui veniunt; latercula autem modicos carbohydratos, fibras, sodium et micronutrimenta addunt.

Ingredientia

  • marbled beef short rib
  • green leaf lettuce
  • cabbage salad mix
  • creamy sesame dressing
  • kimchi
  • corn salad
  • soy dipping sauce
  • pickled garlic cloves
  • scallion herb sauce
  • braised eggplant
  • gochujang sauce
  • semina sesami

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.5mcg15%
Cholinum128.0mg23%
Folatum (B9)105.0mcg26%
Niacinum (B3)7.8mg49%
Acidum pantothenicum (B5)1.4mg28%
Riboflavinum (B2)0.4mg32%
Thiaminum (B1)0.2mg15%
Vitaminum A420.0mcg47%
Vitaminum B123.1mcg129%
Vitaminum B60.6mg36%
Vitaminum C24.0mg27%
Vitaminum D0.4mcg2%
Vitaminum E2.1mg14%
Vitaminum K165.0mcg138%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium125.0mg13%
Cuprum210.0mcg23%
Ferrum4.8mg27%
Magnesium52.0mg12%
Phosphorus345.0mg49%
Kalium760.0mg16%
Selenium29.0mcg53%
Natrium1380.0mg60%
Zincum7.9mg72%

Caro bubulum Coreanum ad BBQ marmoratum cum banchan et acetaria foliorum viridium

Praenotamen



Hoc ferculum in contrariis constituitur: opulentia costae brevis bubulae marmoratae, amaritudo munda lactucae, acris sublatio kimchi, et tacita dulcedo melongenae elixae. Singula elementa distincta sunt, sed simul componunt patinam ordinatam cum disciplina et abundantia mensae Coreanae ad barbecue rite instructae. Condimenta parce adhibentur, ut caro bubula princeps maneat et holera suam perspicuitatem retineant.

Essentialia recipe



  • Categoria ferculorum: Caro assa cum banchan compositis

  • Culina sive origo: Coreano-inspirata

  • Genus cursus: Ferculum principale

  • Portio: 1 portio

  • Magnitudo portionis: 445 g

  • Tempus praeparationis: 15 minuta

  • Tempus coctionis: 8 minuta

  • Tempus totale: 23 minuta

  • Difficultas: Moderata


    • Instrumenta



  • Sartago gravis aut patina craticia, 28 cm

  • Parva cacabus

  • Crater miscendi

  • Forceps culinariae

  • Patina ad serviendum


    • Ingredientia



    Pars principalis


  • Costa brevis bubula marmorata, 200 g


    • Acetaria et banchan


  • Lactuca viridis foliata, 35 g

  • Mixtura acetariae brassicae, 35 g

  • Kimchi, 35 g

  • Acetaria maidis, 30 g

  • Caryophylli allii conditi, 15 g

  • Melongena elixa, 35 g


    • Condimenta et perfectio


  • Condimentum cremosum sesami, 20 g

  • Ius intinctus e soy, 18 g

  • Condimentum herbarum et cepae viridis, 12 g

  • Condimentum gochujang, 10 g

  • Semina sesami, 5 g


    • Methodus



  • 1. Costam brevem bubulam marmoratum e refrigeratione remove 15 minuta ante coctionem. Bene sicca; superficies potius lenta quam umida esse debet. Hoc efficit ut coloratio munda et ustio propria fiant.


  • 2. Sartaginem gravem aut patinam craticiam super ignem medium-altum per 3 minuta calefac. Superficies tam calida esse debet ut caro bubula statim ad contactum stridat.


  • 3. Costam brevem bubulam ure per 2 ad 3 minuta in primo latere, deinde per 1 ad 2 minuta in secundo latere. Exterior pars alte brunnea et ad margines leviter crocans esse debet, dum medium sucidum et tenerum manet. Ad tabulam transfer et per 3 minuta quiescere sine.


  • 4. Dum caro bubula quiescit, lactucam viridem foliatam et mixturam acetariae brassicae in craterem pone. Condimento cremoso sesami leviter condi et misce tantum donec folia aequaliter obducta sint et adhuc crocantia maneant.


  • 5. Melongenam elixam leniter in parvo cacabo super ignem humilem per 1 ad 2 minuta calefac, tantum donec nitida et mollis fiat. Noli sinere ut ulterius diffluat.


  • 6. Carnem bubulam quiescentem contra fibras in frusta unius morsus seca. Caro nitide cedere debet, cum marmoratio conspicua et interior umidus sit.


  • 7. Lactucam et acetariam brassicae paulum extra centrum in patina dispone. Kimchi, acetariam maidis, caryophyllos allii conditos, et melongenam elixam in portionibus distinctis circa eam colloca. Carnem bubulam sectam insigniter iuxta holera pone.


  • 8. Ius intinctus e soy, condimentum herbarum et cepae viridis, et condimentum gochujang cochleari in parvis accentibus separatis circa patinam aut iuxta carnem bubulam appone. Seminis sesami perfice, ea leviter super carnem et super pauca folia acetariae spargens.


    • De disponenda patina et servitio



    Statim servi dum caro bubula calida est et acetaria crocans manet. Patina composita et deliberata videri debet: caro opulenta in centro, banchan clara in portionibus moderatis, et condimenta cum temperantia potius quam abundantia posita.

    Notae professionales



  • Caro bubula fortiter et breviter urenda est; nimia coctio et texturam et saporem hebetabit.

  • Acetariam leviter conditam serva, ut carnem sustineat potius quam cum ea contendat.

  • Condimentis utere ut accentibus, non ut integumento; unumquodque in patina cognoscibile manere debet.
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