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Kongbul (Soybean Sprout Bulgogi)

Custo $15, economizar $10

Fonte: Recommended by CookGo

  • 30 Min
  • 2 Porções
  • $15

INGREDIENTES

  • Main Ingredients

    • 300g soybean sprouts
    • 600g thinly sliced pork belly
    • 2-3 handfuls shredded green onion
    • 🧅 1 onion, sliced

  • Seasoning

    • 6 tbsp chili powder
    • 6 tbsp gochujang (Korean chili paste)
    • 6 tbsp soy sauce
    • 6 tbsp cooking wine
    • 🧄 2 tbsp minced garlic
    • 🍬 2 tbsp sugar
    • 1 tbsp sesame oil

PASSOS

1

Prepare the seasoning sauce by mixing chili powder, gochujang, soy sauce, cooking wine, minced garlic, sugar, and sesame oil in a 1:1:1:1 ratio. Adjust sugar to taste.

2

Place washed soybean sprouts at the bottom of a deep wok.

3

Layer sliced onion and shredded green onion on top of the sprouts.

4

Add the thinly sliced pork belly on top of the vegetables.

5

Pour half of the prepared seasoning sauce over the pork and cook on high heat until steam rises.

6

Stir-fry the mixture, adding the remaining seasoning sauce as you cook.

7

Serve the Kongbul with lettuce wraps for added freshness.

8

After finishing the Kongbul, use the leftover sauce to fry rice for a delicious second dish.

NUTRIENTES

Por 1 Porção

🔥

600

Calorias

  • 40g
    Proteína
  • 25g
    Carboidratos
  • 35g
    Gorduras

💡 Dicas

Adjust sugar in the seasoning to suit your preferred level of sweetness.Use fresh soybean sprouts for the best texture and flavor.Leftover sauce can be used to make fried rice, enhancing the meal.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.