AI-generated imageSoy Stir-Fried Shaved Pork and Mung Sprouts (2)
A quick Korean main dish of shaved pork belly and mung bean sprouts with soy sauce, distinct from spicy kongbul using soybean sprouts.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and drain sprouts; slice onion and cut scallions to 4 cm. Keep raw-meat tools separate from produce.
- 02
Cut pork into bite-size pieces and stir-fry over medium-high heat in a large pan. Pork belly usually releases enough fat.
- 03
Cook pork thoroughly, then add sprouts, onion and garlic. Stir-fry until the sprouts are thoroughly heated and wilted, never raw.
- 04
Add soy sauce, pepper and optional sugar. Add scallions and cook briefly. Sprinkle sesame if desired.
Helpful source links
Before you cook
Prevent cross-contamination; cook pork and mung sprouts thoroughly. Check soy/wheat in soy sauce and sesame if used. Refrigerate within 2 hours at 4°C or below, consume in 3–4 days and reheat leftovers to 74°C.
Allergens: 대두(간장), 밀(간장 제품 확인), 참깨(선택)
Image & source credits
AI-generated image.
Easy meals, made simple
Mild Korean Soy Dakgalbi with Vegetables (2 Servings)
A mild Korean chicken stir-fry with soy sauce and garlic rather than chili paste, including cabbage and rice cakes.
Spicy Korean Squid Bossam with Radish and Soybean Sprouts (2 Servings)
Inspired by Korean ojingeo bossam: fully cooked squid stir-fried with julienned radish in a spicy sauce, finished with cooked soybean sprouts. A simplified home-style main dish.
