Empty My Fridge
Kongbul
Ingredientes
- Gochujang1 colher de sopa
- Chili flake1 colher de sopa
- Molho shoyu2 colheres de sopa
- Honey1 colher de sopa
- Garlic · grated9 dentes
- Vegetable oil2 colheres de sopa
- Onion · sliced½
- Scallion · trimmed sliced4 talos
- Bean sprout3 xícaras
- Beef · thinly sliced1 lb
- Black pepper · grounda gosto
- Rice
- Lettuce
- Kimchi
Modo de preparo
- In a small bowl, mix the gochujang, gochugaru, soy sauce, honey, grated garlic and sesame oil until smooth. Set aside.
- Heat the neutral oil in a medium pot over medium heat. Spread the sliced onion in an even layer, then add the whole garlic cloves, the green onion and all the bean sprouts.
- Lay the thinly sliced beef over the sprouts until all of it is in the pot. Pour the sauce evenly over the meat and cover with a lid.
- Cook over medium heat for 5 minutes. Uncover and stir, folding all the layers together.
- Cover, lower the heat to medium-low and simmer for 15 minutes, stirring now and then. If the pot looks dry, add 1/2 cup of water.
- When the meat is fully cooked and no longer pink, season with black pepper to taste.
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O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.