CookGo
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Cold Pork Belly Salad with Noodles

Coût $15, économiser $10

Source: Recommended by CookGo

  • 60 Min
  • 2 Portions
  • $15

INGRÉDIENTS

  • Meat

    • 🥩 300g thinly sliced pork belly

  • Vegetables

    • 🥒 1/3 cucumber, sliced thinly
    • 🧅 1/4 onion, sliced thinly
    • 🥕 1/5 carrot, julienned
    • 🥬 5 lettuce leaves, chopped

  • Noodles

    • 🍜 1 serving of noodles

  • Cold Sauce

    • 1 pack dongchimi broth
    • 3 tbsp gochujang
    • 10 tbsp vinegar
    • 9 tbsp sugar
    • 🍊 3 tbsp orange juice
    • 2 tbsp fine red pepper powder
    • 🧄 1/2 tbsp minced garlic
    • 1/5 tbsp ginger powder
    • 1/5 tbsp mustard
    • 1/2 tbsp toasted sesame seeds

  • Boiling Liquid

    • 💧 1L water
    • 1 tbsp doenjang
    • 1 tbsp mirin
    • 3 tbsp rice wine

ÉTAPES

1

Mix 50cc of dongchimi broth with gochujang and mustard, then add all sauce ingredients and stir well. Chill in the freezer for at least 1 hour.

2

Boil 1L of water with 1 tbsp doenjang. Add pork belly slices and bring to a boil again. Add 3 tbsp rice wine and simmer for 1 minute. Remove pork and rinse in cold water.

3

Slice cucumber, onion, and carrot thinly. Chop lettuce into 2cm pieces.

4

Cook noodles, rinse in cold water to remove starch, and place on a plate with vegetables and pork.

5

Pour 4-5 ladles of chilled sauce over the dish. Mix well and serve.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 50g
    Glucides
  • 15g
    Graisses

💡 Astuces

Prepare extra sauce for future use; it pairs well with cold noodles.Use fresh vegetables for a crisp texture.Chill the sauce thoroughly for the best cold salad experience.

⚠️ Précautions

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