Korean-Style Beans with Pork
A zesty dish to shake up your menu — and it's so tasty! By now we've all come to love Korean-style dishes. Here's a recipe I've only made a couple of times, but it's already a hit and a keeper!
Polly
Recipe author
Korean-Style Beans with Pork
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
4 g
Fats 57 %
13 g
Carbohydrates 26 %
6 g
156 kcal
GI:
100
/
0
/
0
- Wash the pork, boil it until cooked through, and let it cool.
- Peel the onion, cut it into thin half-moons, and sauté in vegetable oil (1 tablespoon is plenty) until lightly golden.
- Set the onion aside on a plate, then sauté the green beans in the skillet (no need to thaw them first), adding the rest of the oil. It's important to keep them green, so cook for no more than 5 minutes.
- Cut the pork into sticks.
- In a roomy salad bowl, combine the Korean-style carrots (I use store-bought), the prepared beans, the pork, and the sautéed onion.
- Sprinkle the salad with pepper and paprika, season with salt, and toss.
- Serve, finished with the finely chopped dill and sesame seeds.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- String beans - 24 kcal/100g
- Korean carrots - 134 kcal/100g
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