Assorted Soondae and Pork Offal

Name: Assorted Soondae and Pork Offal
Yield: 200 g
Ingredients: Boiled Pork Small Intestine (Gopchang) 10 g; Boiled Pork Heart 30 g; Boiled Pork Liver 40 g; Boiled Pork Lungs 60 g; Boiled Pork Stomach (Ohsorigamtu) 60 g

287 kcal

#Assorted soondae and offal #Stir-fried soondae #Drinking snack #Korean cuisine #Offal dish #Bunsik #Street food #Easy recipe #Pork offal #Soondae

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Ingredients

Main ingredients

Boiled Pork Small Intestine (Gopchang) 10 g
Boiled Pork Heart 30 g
Boiled Pork Liver 40 g
Boiled Pork Lungs 60 g
Boiled Pork Stomach (Ohsorigamtu) 60 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 1.68 g 2%

Protein 41.54 g 60%

Fat 11.52 g 37%

Serving size 200g

Cooking steps

1

Wash the soondae and pork offal thoroughly.
2

Blanch the offal in boiling water and cut into bite-sized pieces.
3

Slice green onions and garlic thinly.
4

Heat oil in a pan and stir-fry the green onions and garlic to bring out the aroma.
5

Add the soondae and offal, then stir-fry over medium heat.
6

Season with salt and pepper.
7

Drizzle a little sesame oil and mix.
8

Plate the dish and sprinkle toasted sesame seeds to finish.

Assorted Soondae and Pork Offal

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