Diet Pork Bulgogi
Defrost the meat in advance! It's also delicious if you stir-fry it together with cabbage or kimchi.
Ingredients
Main ingredients
- Pork Shoulder 250 g
- Minced Garlic 1 teaspoon
- Green Onion 50 g
- Onion 1 portion (1/2 ea)
Seasonings/Sauce
- Chili Powder 1.5 spoon
- Low Sugar Gochujang 10 g
- Soy Sauce 10 ml
- Low Sugar Oyster Sauce 5 g
- Black Pepper 1 g
- Allulose Syrup 40 spoon
- Cooking Wine 3 g
Nutrition summary
Carbohydrates
45.78 g
34%
Protein
54.64 g
41%
Fat
14.56 g
25%
Cooking steps
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1
Add olive oil to a heated pan, then stir-fry 1T minced garlic.
-
2
Add 250g pork shoulder, 0.8T cooking wine, 1.5T allulose, 0.4T black pepper, and 0.6T oyster sauce. Stir-fry well.
-
3
Pour 0.8T soy sauce around the edges of the pan and let it bubble as if charring slightly, then mix it with the meat.
-
4
When the pork is halfway cooked, add onion and green onion. Add 0.7T gochujang, 0.5T chili powder, and 2T water. Stir-fry well. (Omit water if you want it drier.)
-
5
Finish by stir-frying on high heat for a short while at the end.
