Korean Pork Neck Soup Recipe By Tasty Food
SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams
GAMJATANG (KOREAN PORK BONE SOUP)
The key to this recipe is to take your time and a little bit of patience. I wouldn't say this is a complicated dish, however there are a lot of small steps when cooking this gamjatang recipe.
Provided by Ana Yokota
Categories KOREAN FOOD Meats RECIPES Soups and Stews
Time 2h30m
Number Of Ingredients 27
Steps:
- In a very large bowl or pot, soak the pork for 20 minutes allowing the blood to come out. Rinse and repeat one more time. Drain completely.
- In a clean large pot, place the pork neck bones, ginger, soju (sake), and fill the pot with water until the pork is fully submerged.
- Bring to a boil. Let the pork bone broth boil for about 10-15 minutes (or until you begin to see foam).
- Drain completely and set aside.
Nutrition Facts :
BHUNA KHICHURI RECIPE BY TASTY
Here's what you need: mung beans, basmati rice, potatoes, butter, salt, yellow onion, green chiles, garlic ginger paste, turmeric powder, roasted cumin powder, bay leaves, cloves, cinnamon sticks, water
Provided by Ishrat Chowdhury
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wash rice and mung beans.
- Put a drizzle of oil in a skillet and roast the rice and mung beans for 3 mins.
- Take the rice and mung beans and put them in a rice cooker
- Add the rest of the ingredients to the rice cooker along with the water and cook until cooked through.
- Garnish with cilantro and serve warm.
Nutrition Facts : Calories 788 calories, Carbohydrate 120 grams, Fat 25 grams, Fiber 10 grams, Protein 21 grams, Sugar 4 grams
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