CookPal AI
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Kongnamul Bulgogi with Thinly Sliced Pork Belly

Coût $15, économiser $10

Source: Recommended by CookPal

  • 60 Min
  • 3 Portions
  • $15

INGRÉDIENTS

  • Meat

    • 🥓 600g thinly sliced pork belly

  • Vegetables

    • 🌱 100g bean sprouts
    • 🧅 3 stalks green onion
    • 🍄 Some enoki mushrooms
    • Some perilla leaves

  • Seasonings

    • 5 tbsp gochujang (Korean chili paste)
    • 5 tbsp chili powder
    • 🧂 2 tbsp soy sauce
    • 🍬 1 tbsp sugar
    • 3 tbsp corn syrup
    • 1 tbsp sesame oil
    • 🧄 2 tbsp minced garlic
    • Some cooking wine

ÉTAPES

1

Sprinkle cooking wine evenly over the thinly sliced pork belly to remove any odor.

2

Wash the bean sprouts thoroughly.

3

Prepare the sauce by mixing sugar, chili powder, minced garlic, gochujang, soy sauce, sesame oil, and cooking wine.

4

Mix the pork belly with the prepared sauce and let it marinate for a while.

5

In a large pan, layer the bean sprouts at the bottom and place the marinated pork on top.

6

Cook over medium heat, stirring occasionally until the bean sprouts soften. Add 2 tbsp of corn syrup.

7

When the pork is almost cooked, add the enoki mushrooms and perilla leaves, and stir-fry for a few more minutes.

8

Finally, add the green onions, turn off the heat, and serve.

NUTRIMENTS

Par portion

🔥

450

Calories

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

💡 Astuces

For a milder flavor, reduce the amount of chili powder and gochujang.Serve with steamed rice to balance the spiciness.Leftovers can be reheated and used as a topping for noodles.

⚠️ Précautions

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