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Kongnamul Bulgogi (Soybean Sprout Bulgogi)

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 3 Portions
  • $15

INGRÉDIENTS

  • Meat

    • 🐖 600g thinly sliced pork belly

  • Vegetables

    • 220g soybean sprouts
    • 🍄 2 king oyster mushrooms
    • 🧅 1 onion
    • 🧅 1 green onion
    • 2 green chilies
    • 10 perilla leaves

  • Seasonings

    • 4 tbsp gochujang
    • 4 tbsp red pepper flakes
    • 4 tbsp soy sauce
    • 4 tbsp rice wine
    • 🍬 3 tbsp sugar
    • 🧄 0.4 tbsp minced garlic

ÉTAPES

1

Prepare all ingredients by washing and chopping as needed.

2

Layer soybean sprouts evenly at the bottom of a pan.

3

Add chopped vegetables (mushrooms, onion, green onion, chilies) on top of the sprouts.

4

Place the pork belly slices on top of the vegetables.

5

Cook on low heat until the soybean sprouts release moisture.

6

Mix gochujang, red pepper flakes, soy sauce, rice wine, sugar, and minced garlic to create the sauce.

7

Pour the sauce over the pork belly and vegetables.

8

Add perilla leaves and stir-fry on medium-high heat until fully cooked.

9

Finish cooking on high heat for a few minutes to thicken the sauce.

10

Serve hot with rice or wrap in perilla leaves for added flavor.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 20g
    Glucides
  • 30g
    Graisses

💡 Astuces

Trim soybean sprouts to enhance their crunchiness.Adjust spice levels by reducing chili or gochujang.Use fresh perilla leaves for a fragrant finish.Pair with steamed rice for a satisfying meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.