Recipe courtesy of Funk N Waffles
Recipe courtesy of Funk N Waffles
Episode:
Triple D Nation: Funky Flavortown
Bulgogi Waffle
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- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1116
- Total Fat
- 48 g
- Saturated Fat
- 10 g
- Carbohydrates
- 126 g
- Dietary Fiber
- 8 g
- Sugar
- 44 g
- Protein
- 48 g
- Cholesterol
- 204 mg
- Sodium
- 3544 mg
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1116
- Total Fat
- 48 g
- Saturated Fat
- 10 g
- Carbohydrates
- 126 g
- Dietary Fiber
- 8 g
- Sugar
- 44 g
- Protein
- 48 g
- Cholesterol
- 204 mg
- Sodium
- 3544 mg
Ingredients
Bulgogi Sauce:
Bulgogi Waffle:
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Directions
Special equipment:
a Belgian waffle iron- For the bulgogi sauce: Combine the hoisin sauce, ketchup, garlic powder, soy sauce, vegetable oil, rice vinegar, sesame oil, sriracha and 2 cups water in a bowl, then toss the pulled pork in the sauce until well incorporated.
- For the bulgogi waffle: Sauté the onion, peas, peppers and spinach in some vegetable oil in a saucepan. Mix everything together with the cooked sushi rice and eggs. Press the rice batter into a Belgian waffle iron and cook until the iron beeps. Remove and top with the pork in bulgogi sauce. Garnish with thinly sliced green onions.
