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Kongnamul Bulgogi (Soybean Sprout Bulgogi)

Costo $15, salva $10

Fonte: Recommended by CookGo

  • 30 Min
  • 3 Porzioni
  • $15

INGREDIENTI

  • Vegetables

    • 200g soybean sprouts
    • 🍄 1 handful mushrooms
    • 🧅 1/2 onion
    • 10 perilla leaves
    • 1 green onion

  • Meat

    • 300g pork belly or bulgogi cut

  • Seasoning

    • 1/2 cup red pepper powder
    • 1/2 cup soy sauce
    • 1/2 cup gochujang
    • 🍬 1/2 cup sugar
    • 1/2 cup mirin
    • 🧄 1/2 cup minced garlic

PASSI

1

Place soybean sprouts evenly on a wide frying pan.

2

Add chopped green onion on top of the sprouts.

3

Slice the onion thickly and add it along with mushrooms for texture.

4

Add pork belly or bulgogi cut, and scatter sliced perilla leaves over the pan.

5

Prepare the sauce by mixing red pepper powder, soy sauce, gochujang, sugar, mirin, and minced garlic in equal ratios. Add the sauce to the pan.

6

Cook without adding water, relying on the moisture released by the soybean sprouts.

7

Simmer until the dish is well-cooked and flavorful. Serve hot.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 25g
    Proteine
  • 30g
    Carboidrati
  • 20g
    Grassi

💡 Suggerimenti

Use fresh soybean sprouts for the best texture.Adjust spice levels by reducing red pepper powder or gochujang.Leftovers can be stored in the fridge and reheated for a quick meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.