Korean barbecue pork with rice salad

Korean barbecue pork with rice salad

3.0 3 rating

Prep. 20 min

Total 40 min

4 portion

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1464.7 mg

Protein 35.8 g

Calories 1966.8 kJ / 468.3 kcal

Fat 5.3 g

Fibre 4.9 g

Saturated Fat 1.3 g

Carbohydrates 66.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

You might also like...

Beef Koftas with Saffron Yoghurt

1 h 20 min

Vegetable and Kidney Bean Tacos (TM5)

No ratings

Roasted banana affogato

No ratings

Sesame Ginger Chicken with Zoodles

40 min

Beef Goulash with Bread Dumplings and Red Cabbage

1 h 40 min

Cajun Gumbo

1 h 30 min

Chicken in Adobo Sauce with Plantain Purée

1 h 15 min

Chicken and Spinach Salad with Bulgur Wheat

40 min

Breakfast Burger

30 min

Jalapeño Chicken Lettuce Wraps with Guacamole

30 min

Omelette Sticks

30 min

Abundant breakfast bowl

30 min