Kimchi Dried Radish Greens Pork Stir-fry

Name: Kimchi Dried Radish Greens Pork Stir-fry
Yield: 1016 g
Ingredients: Fried Egg 46 piece; Canola Oil 60 g; Beef Dashida (Beef Stock Powder) 5 g; Korean Plum Syrup 10 g; Oligodang Syrup (Oligosaccharide Syrup) 30 g; Dark Soy Sauce 20 ml; Onion 50 g; Green Onion 100 g; Minced Garlic 10 teaspoon; Black Pepper 5 g; White Wine (12% ABV) 20 ml; Korean Sun-dried Chili Pepper Flakes (Gochugaru) 60 g; Napa Cabbage Kimchi 300 g; Pork Leg (Hind Leg) 300 g

1,582 kcal

#high protein #low carb

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Ingredients

Main ingredients

Fried Egg 1 piece
Canola Oil 60 g
Beef Dashida (Beef Stock Powder) 5 g
Korean Plum Syrup 10 g
Oligodang Syrup (Oligosaccharide Syrup) 30 g
Dark Soy Sauce 20 ml
Onion 50 g
Green Onion 100 g
Minced Garlic 2 teaspoon
Black Pepper 5 g
White Wine (12% ABV) 20 ml
Korean Sun-dried Chili Pepper Flakes (Gochugaru) 60 g
Napa Cabbage Kimchi 300 g
Pork Leg (Hind Leg) 300 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 111.18 g 28%

Protein 89.87 g 22%

Fat 88.27 g 50%

Serving size 1016g

Cooking steps

1

Wash the dried radish greens thoroughly and cut them into bite-sized pieces.
2

Cut the pork into bite-sized pieces.
3

Slice the onion and green onion.
4

Heat oil in a pan and stir-fry the pork.
5

When the pork is half cooked, add the onion and green onion and stir-fry together.
6

Add the dried radish greens and continue stir-frying.
7

Season with gochujang (Korean red chili paste), gochugaru (Korean red chili flakes), soy sauce, and minced garlic.
8

Pour in 100ml of water and simmer over medium-low heat for 10 minutes.
9

Sprinkle sesame seeds on top to taste and finish.

Kimchi Dried Radish Greens Pork Stir-fry

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