Pork Neck Bulgogi

Name: Pork Neck Bulgogi
Yield: 732 g
Ingredients: Blanched Broccoli 50 g; Enoki Mushroom (Raw) 100 g; Green Onion 30 g; Raw Carrot 80 g; Onion 110 g; Pork Neck (Raw) 300 g; Dark Soy Sauce 23 g; Sesame Oil 6 g; Oyster Sauce 10 g; Red Crab Extract 10 g; Minced Garlic 13 g

895 kcal

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Ingredients

Main ingredients

Blanched Broccoli 50 g
Enoki Mushroom (Raw) 100 g
Green Onion 30 g
Raw Carrot 80 g
Onion 110 g
Pork Neck (Raw) 300 g

Seasonings/Sauce

Dark Soy Sauce 23 g
Sesame Oil 6 g
Oyster Sauce 10 g
Red Crab Extract 10 g
Minced Garlic 13 g

Nutrition summary

Carbohydrates 39.48 g 17%

Protein 60.76 g 27%

Fat 56.14 g 56%

Serving size 732g

Cooking steps

1

Cut pork neck into bite-sized pieces.
2

Slice onion and green onion thinly.
3

Mix pork and vegetables with soy sauce, sugar, minced garlic, sesame oil, pepper, and other seasonings.
4

Add cooking oil to a pan and heat it.
5

Stir-fry the marinated pork neck and vegetables in the pan.
6

When the meat is cooked and the sauce is reduced, it’s done.

Pork Neck Bulgogi

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