Korean barbecue pork with rice salad

Korean barbecue pork with rice salad

3.0 3 évaluation

Prép. 20min

Total 40min

4 portion

Ingrédients

Korean barbecue sauce and pork

water
80 g
AU cornflour, with wheat
1 tsp
garlic clove
2
red chilli, long trimmed, cut into halves and deseeded if preferred
1
ginger, fresh root peeled
3 cm
soy sauce
40 g
rice vinegar
50 g
brown sugar
60 g
pork tenderloin trimmed (see Tips)
350 - 400 g

Rice salad

white cabbage cut into pieces (5 cm)
100 g
Asian greens (approx. 200 g), stems and leaves separated
1 - 2 bunches
rice, white, type jasmine
250 g
water
900 g
salt plus extra to season
1 tsp
egg (from chicken) lightly beaten
2
black pepper, ground to season
bean sprout, fresh
130 g
red pepper cut into matchsticks
1
coriander, fresh leaves only, for garnishing
2 - 3 sprigs
sesame seed, black
1 - 2 tsp

Niveau

facile

Infos nut. par 1 portion

Sodium 1464.7 mg

Protides 35.8 g

Calories 1966.8 kJ / 468.3 kcal

Lipides 5.3 g

Fibre 4.9 g

Graisses saturées 1.3 g

Glucides 66.3 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Vous pourriez aussi aimer...

Puttanesca Penne

50min

Aperol spritz sorbet

Ninguna valoración

Chicken with Roasted Red Pepper and Squash (Diabetes)

55min

Gluten-free, Vegan Lentil Wraps

3h 40min

Chicken Mole Verde

1h 5min

Lemon grass beef salad

30min

Stuffed vegetables

1h 20min

Beef chili with lemon feta

45min

Cheesy veggie oat bars

45min

Shredded chicken in tomato sauce (tinga de pollo)

30min

Chicken Skewers with Cumin Rice and Warm Vegetable Salad

2h

Meatballs in Spanish sauce

55min