Bean Sprout Bulgogi

Name: Bean Sprout Bulgogi
Total time: 15 min
Yield: 733 g
Ingredients: blanched enoki mushrooms 100 side dish bowl; perilla leaves 10 bundle (20 leaves); bean sprouts 100 serving; thinly sliced pork belly 200 serving; chili powder 3 spoon; gochujang (low sugar) 100 g; liquid allulose 20 spoon; stevia (sugar substitute) 100 g; dark soy sauce 100 ml

Cook 15 min Difficulty NORMAL 839 kcal

#low sugar #high protein #low calorie

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Ingredients

Main ingredients

blanched enoki mushrooms 1 side dish bowl
perilla leaves 0.5 bundle (20 leaves)
bean sprouts 2 serving
thinly sliced pork belly 1 serving

Seasonings/Sauce

chili powder 3 spoon
gochujang (low sugar) 100 g
liquid allulose 20 spoon
stevia (sugar substitute) 100 g
dark soy sauce 100 ml

Nutrition summary

Carbohydrates 157.38 g 46%

Protein 53.13 g 15%

Fat 59.56 g 39%

Serving size 733g

Cooking steps

1

Wash the bean sprouts and beef thoroughly and cut them into bite-sized pieces.
2

Thinly slice the onion and green onion.
3

In a bowl, marinate the beef with soy sauce, minced garlic, sugar, pepper, and sesame oil.
4

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

Add the marinated beef and stir-fry, then place the bean sprouts on top.
6

Cover with a lid and cook on low heat for 3-5 minutes.
7

Finish by drizzling sesame oil and sprinkling sesame seeds on top.

Bean Sprout Bulgogi

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