Pork Kimchi Stir-fry

Name: Pork Kimchi Stir-fry
Yield: 860 g
Ingredients: Allulose syrup 20 spoon; Oyster sauce 15 serving(2 spoons); Chili powder 15 g; Ottogi Cooking Oil 10 g; Onion 140 serving(1/2 piece); Minced garlic 20 teaspoon; Soy sauce 10 serving; Fermented soybean paste (Doenjang) 15 g; Red chili paste (Gochujang) 15 tablespoon; Napa cabbage kimchi 300 g; Pork hind leg 300 g

778 kcal

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Ingredients

Main ingredients

Allulose syrup 1 spoon
Oyster sauce 0.5 serving(2 spoons)
Chili powder 15 g
Ottogi Cooking Oil 10 g
Onion 2 serving(1/2 piece)
Minced garlic 4 teaspoon
Soy sauce 1 serving
Fermented soybean paste (Doenjang) 15 g
Red chili paste (Gochujang) 1 tablespoon
Napa cabbage kimchi 300 g
Pork hind leg 300 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 75.42 g 35%

Protein 75.89 g 35%

Fat 29.52 g 31%

Serving size 860g

Cooking steps

1

Cut the pork into bite-sized pieces.
2

Slice the onion, green onion, and garlic.
3

Cut the kimchi into manageable pieces.
4

Heat cooking oil in a pan and sauté the green onion and garlic to bring out their aroma.
5

Add the pork and stir-fry until browned.
6

Add the kimchi and onion, and stir-fry together.
7

Season with chili powder, soy sauce, and sugar to taste.
8

Stir-fry until all ingredients are cooked through.

Pork Kimchi Stir-fry

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