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Kongbul (Soybean Sprout Bulgogi with Pork Belly)

Custo $15, economizar $10

Fonte: Recommended by CookGo

  • 15 Min
  • 4 Porções
  • $15

INGREDIENTES

  • Meat

    • 🥩 1kg thinly sliced pork belly

  • Vegetables

    • 🌱 1 pack soybean sprouts
    • 🍢 1/2 block tofu
    • 🧅 20cm green onion
    • Chili peppers to taste

  • Seasonings

    • 1 tbsp gochujang
    • 🧂 4 tbsp soy sauce
    • 🧂 1 tbsp fish sauce
    • 🍶 2 tbsp cooking wine
    • 🍬 2 tbsp sugar
    • 🧄 1 tbsp minced garlic
    • 3-4 tbsp red chili powder

PASSOS

1

Prepare soybean sprouts by washing thoroughly and removing excess water.

2

Slice pork belly into bite-sized pieces.

3

Optional: Cut tofu into cubes and set aside.

4

Spread soybean sprouts evenly on a wide pan, leaving the center empty.

5

Place pork belly and tofu on top of the sprouts.

6

Mix all seasoning ingredients to create the sauce.

7

Add green onion and chili peppers to the pan.

8

Dilute the sauce with 50ml water and pour evenly over the ingredients.

9

Cook on medium heat until the pork is fully cooked and the sauce is absorbed.

10

Serve directly from the pan or transfer to a serving dish.

11

Optional: Use leftover sauce and ingredients to make fried rice with sesame oil and seaweed flakes.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 25g
    Proteína
  • 15g
    Carboidratos
  • 30g
    Gorduras

💡 Dicas

Use fresh soybean sprouts for better flavor and texture.Adjust chili powder for desired spice level.Cooking at the table creates a fun and interactive dining experience.Leftover sauce can be used for fried rice or noodle dishes.

⚠️ Precauções

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