Dduk Kong (Soybean Sprout & Pork Stew)

Name: Dduk Kong (Soybean Sprout & Pork Stew)
Yield: 455 g
Ingredients: soybean sprouts 50 serving; green onion 20 g; shiitake mushroom 40 serving (cooked, 1/2 cup); soy protein noodles 150 g; sesame oil 10 g; minced garlic 5 g; allulose syrup 40 spoon; low-sugar oyster sauce 10 g; dark soy sauce 30 g; thin-sliced pork shoulder 100 g

417 kcal

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Ingredients

Main ingredients

soybean sprouts 1 serving
green onion 20 g
shiitake mushroom 1 serving (cooked, 1/2 cup)
soy protein noodles 150 g
sesame oil 10 g
minced garlic 5 g
allulose syrup 2 spoon
low-sugar oyster sauce 10 g
dark soy sauce 30 g
thin-sliced pork shoulder 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 46.08 g 34%

Protein 24.49 g 18%

Fat 28.39 g 48%

Serving size 455g

Cooking steps

1

Clean and prepare the soybean sprouts and pork.
2

Place the soybean sprouts and pork into a ttukbaegi (Korean earthenware pot).
3

Slice the garlic, green onion, and onion thinly.
4

Add the prepared ingredients, then pour broth or water into the ttukbaegi.
5

Season with gochujang (Korean chili paste), gochugaru (red pepper flakes), and soy sauce.
6

Bring to a boil over high heat, then reduce to medium once it starts boiling.
7

Simmer until the soybean sprouts are cooked through.
8

Finish with black pepper and sesame oil right before serving.

Dduk Kong (Soybean Sprout & Pork Stew)

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