Spicy Pork and Cabbage Salad recipe - ingredients, nutrition and when to eat it
This dish pairs pork stir-fried in a gochujang sauce with cabbage and perilla leaves.
This dish pairs pork stir-fried in a gochujang sauce with cabbage and perilla leaves. The spicy, savory pork goes well with crisp, refreshing vegetables, making it a good choice for lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 275g serving): 345 kcal · protein 28g · carbohydrate 22g · fat 16g · sodium 914.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Dry the cabbage and perilla leaves well so they don’t water down the pork sauce.
Tips: If the meat is thick, lower the heat to medium-low and cook it a little longer so it cooks through.
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Ingredients (1 serving)
- Pork shoulder — 120 g
- Cabbage — 1 handful
- Perilla leaves — 3 sheet
- Gochujang (Korean chili paste) — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Garlic — 1 clove
- Onion — 0.3 pc
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp