Pork Stir Fry with Bean Sprouts (Dwaeji Gogi Sukju Bokkeum – 돼지고기 숙주볶음) combines tender pork with crisp mung bean sprouts in a flavorful Korean-Chinese style stir fry. “Dwaeji gogi” means pork, and “sukju” refers to mung bean sprouts, highlighting the dish’s simple, fresh ingredients. Cooked entirely in one pan, this dish keeps prep and cleanup minimal while preserving the natural flavors and textures. Served with rice, it makes a hearty, satisfying meal, or enjoy it wrapped in fresh leaves for a fun, interactive way to eat. A creamy, tangy peanut dipping sauce and bright red and green chili slices add pops of flavor and color. With just 30 minutes of cooking, this pork stir fry is a quick, healthy Korean meal that’s perfect for weeknights, visually appealing, and full of authentic Korean-Chinese flavors—an approachable, restaurant-style simple pork dinner at home.
Ingredients
Servings
2
Pork Marinade
- 10.5 oz (300 g) thinly sliced pork
- 1 Tbsp (12 g) sugar
- 1 Tbsp (15 ml) mirin (cooking wine)
- ¼ tsp (0.6 g) black pepper
- 10.5 oz (300 g) thinly sliced pork
- 1 Tbsp (12 g) sugar
- 1 Tbsp (15 ml) mirin (cooking wine)
- ¼ tsp (0.6 g) black pepper
For Stir-frying Pork
- 1 garlic clove (4 g), minced
- 1 stalk of green onion (15 g), chopped
- 1 onion (200 g), julienned
- 1 red chili (20 g), diagonally sliced
- 1 green chili (20 g), diagonally sliced
- 1 Tbsp (15 ml) soy sauce
- 2 Tbsp (30 ml) oyster sauce
- ½ Tbsp (7.5 ml) sesame oil
- 1 garlic clove (4 g), minced
- 1 stalk of green onion (15 g), chopped
- 1 onion (200 g), julienned
- 1 red chili (20 g), diagonally sliced
- 1 green chili (20 g), diagonally sliced
- 1 Tbsp (15 ml) soy sauce
- 2 Tbsp (30 ml) oyster sauce
- ½ Tbsp (7.5 ml) sesame oil
For Stir-frying Bean Sprouts
- 10.5 oz (300 g) mung bean sprouts, trimmed
- 1 garlic clove (4 g), minced
- 1 stalk of green onion (15 g), chopped
- ½ tsp (3 g) salt
- ¼ tsp (0.6 g) black pepper
- 1 tsp (2 g) sesame seeds
- ½ Tbsp (7.5 ml) sesame oil
- 10.5 oz (300 g) mung bean sprouts, trimmed
- 1 garlic clove (4 g), minced
- 1 stalk of green onion (15 g), chopped
- ½ tsp (3 g) salt
- ¼ tsp (0.6 g) black pepper
- 1 tsp (2 g) sesame seeds
- ½ Tbsp (7.5 ml) sesame oil
Dipping Sauce
- 2 Tbsp (50 g) peanut butter
- 1 Tbsp (15 ml) soy sauce
- 3 Tbsp (45 ml) vinegar
- 2 tsp (10 g) yuzu marmalade (or yuzu syrup)
- 2 tsp (4 g) sesame seeds
- 2 Tbsp (50 g) peanut butter
- 1 Tbsp (15 ml) soy sauce
- 3 Tbsp (45 ml) vinegar
- 2 tsp (10 g) yuzu marmalade (or yuzu syrup)
- 2 tsp (4 g) sesame seeds
Instructions
- Trim the tails off the mung bean sprouts.
- Julienne the onion, chop the green onion, and mince the garlic.
- Diagonally slice the red and green chili peppers. Rinse the sliced chilies briefly to remove the seeds.
- Cut the thinly sliced pork into bite-sized pieces.
- In a bowl, combine the pork with sugar, mirin, and ground black pepper. Mix gently with your hand and set aside to marinate.
- Heat a bit of oil in a pan over medium-high heat. Add minced garlic and chopped green onion, and stir-fry until fragrant.
- Add the mung bean sprouts, season with salt and pepper, and toss quickly..
- Drizzle with sesame oil and sprinkle with sesame seeds, then transfer to a plate and set aside.
- In the same pan, heat more oil. Add minced garlic, chopped green onion, and sliced onion, and sauté until the onion becomes slightly translucent.
- Add the marinated pork and stir-fry until cooked through. Pour in soy sauce and oyster sauce, and mix well to coat evenly.
- Add the red and green chilies, cook briefly, and finish with a drizzle of sesame oil.
- Arrange the stir-fried mung bean sprouts and pork together on a serving plate.
- In a small bowl, mix peanut butter, soy sauce, vinegar, yuja (yuzu) syrup, and sesame seeds until smooth.
- Serve the stir-fry with the dipping sauce on the side and enjoy.
- Trim the tails off the mung bean sprouts.
- Julienne the onion, chop the green onion, and mince the garlic.
- Diagonally slice the red and green chili peppers. Rinse the sliced chilies briefly to remove the seeds.
- Cut the thinly sliced pork into bite-sized pieces.
- In a bowl, combine the pork with sugar, mirin, and ground black pepper. Mix gently with your hand and set aside to marinate.
- Heat a bit of oil in a pan over medium-high heat. Add minced garlic and chopped green onion, and stir-fry until fragrant.
- Add the mung bean sprouts, season with salt and pepper, and toss quickly..
- Drizzle with sesame oil and sprinkle with sesame seeds, then transfer to a plate and set aside.
- In the same pan, heat more oil. Add minced garlic, chopped green onion, and sliced onion, and sauté until the onion becomes slightly translucent.
- Add the marinated pork and stir-fry until cooked through. Pour in soy sauce and oyster sauce, and mix well to coat evenly.
- Add the red and green chilies, cook briefly, and finish with a drizzle of sesame oil.
- Arrange the stir-fried mung bean sprouts and pork together on a serving plate.
- In a small bowl, mix peanut butter, soy sauce, vinegar, yuja (yuzu) syrup, and sesame seeds until smooth.
- Serve the stir-fry with the dipping sauce on the side and enjoy.
Watch and Follow Along
Watch How to Make Pork Stir Fry with Bean Sprouts
- Check the video above for detailed step-by-step instructions with timestamps and captions.
- Check the video above for detailed step-by-step instructions with timestamps and captions.
Why You'll Love this Recipe
- Tender pork & crisp bean sprouts – Thinly sliced pork is quickly seasoned and stir-fried with mung bean sprouts, achieving a perfect balance of tender, juicy meat and crisp, refreshing sprouts. This combination makes the pork stir fry (Dwaeji Gogi Sukju Bokkeum) satisfying and texturally dynamic.
- Tender pork & crisp bean sprouts – Thinly sliced pork is quickly seasoned and stir-fried with mung bean sprouts, achieving a perfect balance of tender, juicy meat and crisp, refreshing sprouts. This combination makes the pork stir fry (Dwaeji Gogi Sukju Bokkeum) satisfying and texturally dynamic.
- Creamy, nutty peanut soy dipping sauce – A smooth peanut dipping sauce with soy, vinegar, ground sesame, and a touch of yuzu adds a tangy, nutty contrast that enhances the dish without overwhelming the delicate pork and sprouts.
- Creamy, nutty peanut soy dipping sauce – A smooth peanut dipping sauce with soy, vinegar, ground sesame, and a touch of yuzu adds a tangy, nutty contrast that enhances the dish without overwhelming the delicate pork and sprouts.
- Quick, wholesome 30-minute meal – Protein-rich pork and fresh vegetables come together in a fast, healthy stir fry that’s light yet filling, ideal for a quick Korean meal or simple weeknight dinner.
- Quick, wholesome 30-minute meal – Protein-rich pork and fresh vegetables come together in a fast, healthy stir fry that’s light yet filling, ideal for a quick Korean meal or simple weeknight dinner.
- Korean-Chinese home-style comfort – Inspired by traditional stir-fries, this pork stir fry combines authentic Korean-Chinese flavors in a single pan for an easy, approachable, restaurant-worthy dinner.
- Korean-Chinese home-style comfort – Inspired by traditional stir-fries, this pork stir fry combines authentic Korean-Chinese flavors in a single pan for an easy, approachable, restaurant-worthy dinner.
- Vibrant, eye-catching presentation – Bright red and green chili slices add color and freshness, making the dish visually appealing and turning it into a satisfying simple pork dinner.
- Vibrant, eye-catching presentation – Bright red and green chili slices add color and freshness, making the dish visually appealing and turning it into a satisfying simple pork dinner.
Ingredient Swaps & Substitutions
- Pork – Swap thinly sliced pork with tender beef cuts like brisket or sirloin. Reduce cooking time slightly to maintain juiciness while keeping the stir fry rich and savory. This ensures your pork stir fry remains tender and flavorful.
- Pork – Swap thinly sliced pork with tender beef cuts like brisket or sirloin. Reduce cooking time slightly to maintain juiciness while keeping the stir fry rich and savory. This ensures your pork stir fry remains tender and flavorful.
- Bean sprouts – Use soybean sprouts instead of mung bean sprouts for a similar crunch and freshness. Lightly blanching them preserves crispness without losing flavor, keeping the dish vibrant and satisfying.
- Bean sprouts – Use soybean sprouts instead of mung bean sprouts for a similar crunch and freshness. Lightly blanching them preserves crispness without losing flavor, keeping the dish vibrant and satisfying.
- Chili peppers – Red and green chilies add color and a mild kick. Omit them or replace with bell peppers or sweet peppers to maintain visual appeal and balance, especially for an easy weeknight meal.
- Chili peppers – Red and green chilies add color and a mild kick. Omit them or replace with bell peppers or sweet peppers to maintain visual appeal and balance, especially for an easy weeknight meal.
- Peanut butter – Smooth, crunchy, or low-sugar peanut butter works for the creamy, nutty dipping sauce. Cashew or almond butter can also be used for a subtle variation while keeping the sauce indulgent and complementary to tender pork and crisp sprouts.
- Peanut butter – Smooth, crunchy, or low-sugar peanut butter works for the creamy, nutty dipping sauce. Cashew or almond butter can also be used for a subtle variation while keeping the sauce indulgent and complementary to tender pork and crisp sprouts.
- Yuzu syrup / preserve – If unavailable, substitute with citrus marmalade, lemon or lime jam, or citrus compote. Adjust sweetness and tanginess to taste, enhancing the peanut dipping sauce without overpowering the pork stir fry.
- Yuzu syrup / preserve – If unavailable, substitute with citrus marmalade, lemon or lime jam, or citrus compote. Adjust sweetness and tanginess to taste, enhancing the peanut dipping sauce without overpowering the pork stir fry.
Tips & Tricks
1. One-pan quick method
- For a time-saving approach, stir fry the marinated pork together with garlic, green onion, and onion first. Just before finishing, add the trimmed mung bean sprouts and toss briefly over the residual heat to keep them crisp. This method keeps cooking simple, saves cleanup, and delivers almost the same flavor and texture as cooking the pork and sprouts separately.
- For a time-saving approach, stir fry the marinated pork together with garlic, green onion, and onion first. Just before finishing, add the trimmed mung bean sprouts and toss briefly over the residual heat to keep them crisp. This method keeps cooking simple, saves cleanup, and delivers almost the same flavor and texture as cooking the pork and sprouts separately.
2. Keep bean sprouts crisp
- Bean sprouts cook very quickly and can turn soggy if overheated. Add them at the very end and stir just enough to combine. This preserves their fresh crunch and balances perfectly with the savory pork, making your pork stir fry light yet satisfying.
- Bean sprouts cook very quickly and can turn soggy if overheated. Add them at the very end and stir just enough to combine. This preserves their fresh crunch and balances perfectly with the savory pork, making your pork stir fry light yet satisfying.
3. Adjusting the peanut soy dipping sauce
- If the sauce is too thick, loosen with a splash of water, soy sauce, or vinegar. If too thin, stir in a bit more peanut butter. You can tweak flavor — nuttier, saltier, or more tangy — to complement the pork and sprouts, making this simple pork dinner even more satisfying.
- If the sauce is too thick, loosen with a splash of water, soy sauce, or vinegar. If too thin, stir in a bit more peanut butter. You can tweak flavor — nuttier, saltier, or more tangy — to complement the pork and sprouts, making this simple pork dinner even more satisfying.
4. Bright color, mild flavor
- Red and green chili slices aren’t added for heat but for visual appeal. Toss them in at the end so they stay vibrant and slightly crisp. Their pop of color makes your pork stir fry with bean sprouts look restaurant-worthy and appetizing.
- Red and green chili slices aren’t added for heat but for visual appeal. Toss them in at the end so they stay vibrant and slightly crisp. Their pop of color makes your pork stir fry with bean sprouts look restaurant-worthy and appetizing.
5. Reheating control
- Gently reheat the stir fry over medium-low heat or in the microwave to maintain juiciness. Bean sprouts lose their crunch if overcooked, so warm briefly or serve alongside the pre-heated pork without extra reheating. If cooked together in one pan, avoid overheating to preserve both flavor and texture, ensuring every bite of this easy weeknight meal is tender and delicious.
- Gently reheat the stir fry over medium-low heat or in the microwave to maintain juiciness. Bean sprouts lose their crunch if overcooked, so warm briefly or serve alongside the pre-heated pork without extra reheating. If cooked together in one pan, avoid overheating to preserve both flavor and texture, ensuring every bite of this easy weeknight meal is tender and delicious.
Storage Ideas
- Refrigerator storage – Let the pork stir fry cool completely, then transfer it to an airtight container. Stored this way, it keeps well in the fridge for up to 3 days. The flavors settle nicely, making it a practical option for a ready-to-eat weeknight meal without extra prep.
- Refrigerator storage – Let the pork stir fry cool completely, then transfer it to an airtight container. Stored this way, it keeps well in the fridge for up to 3 days. The flavors settle nicely, making it a practical option for a ready-to-eat weeknight meal without extra prep.
- Freezing guidelines – For best results, freeze the pork only for up to 1 week. Bean sprouts are not recommended for freezing—once frozen and thawed, they release excess moisture and lose their signature crisp texture. If you’re planning ahead, store the pork separately and add freshly cooked bean sprouts when serving to preserve the light, crunchy bite of the dish.
- Freezing guidelines – For best results, freeze the pork only for up to 1 week. Bean sprouts are not recommended for freezing—once frozen and thawed, they release excess moisture and lose their signature crisp texture. If you’re planning ahead, store the pork separately and add freshly cooked bean sprouts when serving to preserve the light, crunchy bite of the dish.
- How to reheat – Reheat the pork gently in a skillet or microwave until just warmed through. If it feels slightly dry, add a small splash of water or soy sauce to restore moisture. Avoid reheating bean sprouts too aggressively, as overcooking quickly dulls their texture.
- How to reheat – Reheat the pork gently in a skillet or microwave until just warmed through. If it feels slightly dry, add a small splash of water or soy sauce to restore moisture. Avoid reheating bean sprouts too aggressively, as overcooking quickly dulls their texture.
- Thawing tips – If frozen, thaw the pork slowly in the refrigerator overnight. This gradual defrosting helps preserve tenderness and prevents the meat from drying out. Once thawed, reheat gently and serve with freshly prepared bean sprouts and peanut soy dipping sauce.
- Thawing tips – If frozen, thaw the pork slowly in the refrigerator overnight. This gradual defrosting helps preserve tenderness and prevents the meat from drying out. Once thawed, reheat gently and serve with freshly prepared bean sprouts and peanut soy dipping sauce.
- Storing the peanut soy dipping sauce – Transfer any leftover peanut soy dipping sauce to a small jar or airtight container and refrigerate for up to 5–6 days. The sauce may thicken slightly as it chills—simply stir well before serving to bring back its smooth, creamy consistency.
- Storing the peanut soy dipping sauce – Transfer any leftover peanut soy dipping sauce to a small jar or airtight container and refrigerate for up to 5–6 days. The sauce may thicken slightly as it chills—simply stir well before serving to bring back its smooth, creamy consistency.
What to Serve With
- Steamed rice – Serve the pork stir fry over steamed white rice, multigrain rice, or brown rice for a simple, satisfying meal. The rice balances the savory pork and crisp mung bean sprouts, while the peanut soy dipping sauce ties everything together for a hearty but not heavy pork stir fry.
- Steamed rice – Serve the pork stir fry over steamed white rice, multigrain rice, or brown rice for a simple, satisfying meal. The rice balances the savory pork and crisp mung bean sprouts, while the peanut soy dipping sauce ties everything together for a hearty but not heavy pork stir fry.
- Lettuce wraps – Wrap the stir-fried pork and bean sprouts in fresh lettuce leaves for a crisp, refreshing bite. A drizzle of peanut dipping sauce and a few chili slices turn this into a fun, hands-on way to enjoy a simple pork dinner.
- Lettuce wraps – Wrap the stir-fried pork and bean sprouts in fresh lettuce leaves for a crisp, refreshing bite. A drizzle of peanut dipping sauce and a few chili slices turn this into a fun, hands-on way to enjoy a simple pork dinner.
- Extra dipping sauce – Alongside the peanut soy dipping sauce, offer ssamjang (Korean dipping sauce) for a deeper, savory Korean accent. Switching between sauces keeps the flavors interesting without overpowering the stir fry.
- Extra dipping sauce – Alongside the peanut soy dipping sauce, offer ssamjang (Korean dipping sauce) for a deeper, savory Korean accent. Switching between sauces keeps the flavors interesting without overpowering the stir fry.
- Light soup or stew – Pair with a clear soup, mild Korean stew (jjigae), or a simple Japanese-style broth (nabe) to round out the meal. A warm soup makes this pork stir fry feel complete and especially comforting on busy weeknights.
- Light soup or stew – Pair with a clear soup, mild Korean stew (jjigae), or a simple Japanese-style broth (nabe) to round out the meal. A warm soup makes this pork stir fry feel complete and especially comforting on busy weeknights.
- Pickles and light ferments – Add kimchi, quick cucumber pickles, or lightly dressed slaw for brightness and contrast. The acidity cuts through the richness of the pork and peanut sauce, creating a more balanced easy weeknight meal.
- Pickles and light ferments – Add kimchi, quick cucumber pickles, or lightly dressed slaw for brightness and contrast. The acidity cuts through the richness of the pork and peanut sauce, creating a more balanced easy weeknight meal.
- As a casual snack or beer pairing – This pork stir fry also works well as a shared dish or drinking snack. The savory pork, crunchy sprouts, and creamy peanut dipping sauce pair naturally with cold beer, making it ideal for relaxed gatherings.
- As a casual snack or beer pairing – This pork stir fry also works well as a shared dish or drinking snack. The savory pork, crunchy sprouts, and creamy peanut dipping sauce pair naturally with cold beer, making it ideal for relaxed gatherings.
FAQ
1. Is this a traditional Korean dish?
- This isn’t a traditional Korean recipe, but a Korean-Chinese–style home dish commonly cooked in Korean households. Beef with mung bean sprouts is more classic, while this pork version is a practical, flavorful variation that keeps the same light, savory balance typical of pork stir fry dishes.
- This isn’t a traditional Korean recipe, but a Korean-Chinese–style home dish commonly cooked in Korean households. Beef with mung bean sprouts is more classic, while this pork version is a practical, flavorful variation that keeps the same light, savory balance typical of pork stir fry dishes.
2. What if the stir-fry tastes too salty?
- Serve it with more rice or add extra bean sprouts to mellow the seasoning. The sprouts add moisture and crunch, helping rebalance the flavors without diluting the dish.
- Serve it with more rice or add extra bean sprouts to mellow the seasoning. The sprouts add moisture and crunch, helping rebalance the flavors without diluting the dish.
3. Can I make it spicy?
- Yes. Add a small pinch of gochugaru or a spoon of gochujang, then finish with a little sesame oil. Keep it subtle so the spice enhances the pork and sprouts rather than overpowering this easy weeknight meal.
- Yes. Add a small pinch of gochugaru or a spoon of gochujang, then finish with a little sesame oil. Keep it subtle so the spice enhances the pork and sprouts rather than overpowering this easy weeknight meal.
4. What if I don’t have thinly sliced pork?
- If your pork is thicker, cook it first over medium heat until just done, then add the aromatics and seasonings. This extra step ensures the pork stays tender while still delivering the classic texture and flavor of a quick Korean-style pork stir fry.
- If your pork is thicker, cook it first over medium heat until just done, then add the aromatics and seasonings. This extra step ensures the pork stays tender while still delivering the classic texture and flavor of a quick Korean-style pork stir fry.
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Making it Step-by-Step
Below is a visual step-by-step guide showing each stage of the cooking process, from prep to final plating.
These images support the written instructions above and are meant to help you follow along more easily.
View Step Images
Step 1
- Trim the tails off the mung bean sprouts.
- Trim the tails off the mung bean sprouts.
- Julienne the onion, chop the green onion, and mince the garlic.
- Julienne the onion, chop the green onion, and mince the garlic.
- Diagonally slice the red and green chili peppers. Rinse the sliced chilies briefly to remove the seeds.
- Diagonally slice the red and green chili peppers. Rinse the sliced chilies briefly to remove the seeds.
Step 2
- Cut the thinly sliced pork into bite-sized pieces.
- Cut the thinly sliced pork into bite-sized pieces.
- In a bowl, combine the pork with sugar, mirin, and ground black pepper. Mix gently with your hand and set aside to marinate.
- In a bowl, combine the pork with sugar, mirin, and ground black pepper. Mix gently with your hand and set aside to marinate.
Step 3
- Heat a bit of oil in a pan over medium-high heat. Add minced garlic and chopped green onion, and stir-fry until fragrant.
- Heat a bit of oil in a pan over medium-high heat. Add minced garlic and chopped green onion, and stir-fry until fragrant.
- Add the mung bean sprouts, season with salt and pepper, and toss quickly.
- Add the mung bean sprouts, season with salt and pepper, and toss quickly.
- Drizzle with sesame oil and sprinkle with sesame seeds, then transfer to a plate and set aside.
- Drizzle with sesame oil and sprinkle with sesame seeds, then transfer to a plate and set aside.
Step 4
- In the same pan, heat more oil. Add minced garlic, chopped green onion, and sliced onion, and sauté until the onion becomes slightly translucent.
- In the same pan, heat more oil. Add minced garlic, chopped green onion, and sliced onion, and sauté until the onion becomes slightly translucent.
Step 5
- Add the marinated pork and stir-fry until cooked through. Pour in soy sauce and oyster sauce, and mix well to coat evenly.
- Add the marinated pork and stir-fry until cooked through. Pour in soy sauce and oyster sauce, and mix well to coat evenly.
Step 6
- Add the red and green chilies, cook briefly, and finish with a drizzle of sesame oil.
- Add the red and green chilies, cook briefly, and finish with a drizzle of sesame oil.
- Arrange the stir-fried mung bean sprouts and pork together on a serving plate.
- Arrange the stir-fried mung bean sprouts and pork together on a serving plate.
Step 7
- In a small bowl, mix peanut butter, soy sauce, vinegar, yuja (yuzu) syrup, and sesame seeds until smooth.
- In a small bowl, mix peanut butter, soy sauce, vinegar, yuja (yuzu) syrup, and sesame seeds until smooth.
- Serve the stir-fry with the dipping sauce on the side and enjoy.
- Serve the stir-fry with the dipping sauce on the side and enjoy.
Korean-Chinese Pork & Bean Sprout Stir-Fry | Peanut Soy Sauce
Experience a Korean-Chinese style stir-fry featuring tender pork and crunchy bean sprouts, served with a creamy, tangy peanut soy sauce—perfect for a quick weeknight meal with Pork Stir Fry.
Ingredients
Equipment
Method
- Trim the tails off the mung bean sprouts.
- Julienne the onion, chop the green onion, and mince the garlic.
- Diagonally slice the red and green chili peppers. Rinse the sliced chilies briefly to remove the seeds.
- Cut the thinly sliced pork into bite-sized pieces.
- In a bowl, combine the pork with sugar, mirin, and ground black pepper. Mix gently with your hand and set aside to marinate.
- Heat a bit of oil in a pan over medium-high heat. Add minced garlic and chopped green onion, and stir-fry until fragrant.
- Add the mung bean sprouts, season with salt and pepper, and toss quickly.
- Drizzle with sesame oil and sprinkle with sesame seeds, then transfer to a plate and set aside.
- In the same pan, heat more oil. Add minced garlic, chopped green onion, and sliced onion, and sauté until the onion becomes slightly translucent.
- Add the marinated pork and stir-fry until cooked through. Pour in soy sauce and oyster sauce, and mix well to coat evenly.
- Add the red and green chilies, cook briefly, and finish with a drizzle of sesame oil.
- Arrange the stir-fried mung bean sprouts and pork together on a serving plate.
- In a small bowl, mix peanut butter, soy sauce, vinegar, yuja (yuzu) syrup, and sesame seeds until smooth.
- Serve the stir-fry with the dipping sauce on the side and enjoy.
Notes
“Cooking a smaller portion or feeding a crowd? You can adjust the serving size near the top of the post, just below the main photo. You can also watch the full cooking process in the recipe video and follow the step-by-step photos for a more detailed walkthrough.”
