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Bean Sprout Bulgogi with Thinly Sliced Pork Belly

Kosten $15, sparen $10

Quelle: Recommended by CookPal

  • 30 Min
  • 3 Portionen
  • $15

ZUTATEN

  • Meat

    • 🥓 300g thinly sliced pork belly

  • Vegetables

    • 🧅 1 whole onion
    • 🧅 1 stalk green onion
    • 15 perilla leaves
    • 🌱 250g bean sprouts

  • Seasoning

    • 5 tbsp gochujang
    • 5 tbsp soy sauce
    • 🍬 5 tbsp sugar
    • 5 tbsp cooking wine
    • 🧄 5 tbsp minced garlic
    • 5 tbsp red pepper flakes

SCHRITTE

1

Prepare the seasoning by mixing gochujang, soy sauce, sugar, cooking wine, minced garlic, and red pepper flakes. Let it rest for 30 minutes.

2

While the seasoning rests, chop the vegetables including onion, green onion, and perilla leaves.

3

Layer bean sprouts at the bottom of a large pan.

4

Place the thinly sliced pork belly on top of the bean sprouts.

5

Add chopped green onion and onion on top of the pork. Optionally, add mushrooms.

6

Pour half of the prepared seasoning over the ingredients and start cooking. Adjust seasoning later based on taste.

7

Cook until the pork loses its pink color, stirring occasionally to mix the seasoning evenly.

8

When the pork is almost cooked, add perilla leaves and stir-fry briefly.

9

Serve the dish hot. Optionally, use the leftover sauce to make fried rice.

10

For fried rice, chop leftover ingredients, add rice, sesame oil, and crushed seaweed, then stir-fry.

NÄHRSTOFFE

Pro 1 Portion

🔥

450

Kalorien

  • 25g
    Protein
  • 30g
    Kohlenhydrate
  • 20g
    Fette

💡 Tipps

Use a large pan to ensure even cooking and avoid overcrowding.Add perilla leaves at the end to preserve their aroma.Leftover sauce can be used to make delicious fried rice.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.