Korean-Style Soy Meat
You can make this zesty Asian-style appetizer right at home! I used to buy it at the market, but now I've learned to make it myself. It's really not complicated—it just takes a little patience while the soy meat marinates. Wonderfully original and zesty!
NATUSYA
Recipe author
Korean-Style Soy Meat
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
4 g
Fats 25 %
3 g
Carbohydrates 42 %
5 g
65 kcal
GI:
50
/
0
/
50
- Prepare the soy meat according to the package directions—usually you soak it in hot water for a few minutes. Then simmer it for about 6 minutes with half the salt added. Drain, squeeze out the excess water, and leave it in a colander. For the dressing, combine the spices, salt, and sugar. Stir in the vinegar first, then the oil. Peel the carrot and cut it into long thin matchsticks, as for a Korean carrot salad. Chop the garlic with a knife. Add the carrot and garlic to the dressing and toss. Cover tightly with plastic wrap and let the vegetables marinate in the refrigerator for two hours. In a bowl, combine the soy meat with the marinated carrot and garlic. Press the mixture down firmly with a fork, weight it down on top, and leave it in the refrigerator for a full day. Your juicy Korean-style soy meat is ready. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Sea salt - 0 kcal/100g
- Rice vinegar - 20 kcal/100g
- Ground coriander - 25 kcal/100g
- Soy meat - 296 kcal/100g
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