*Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commision if you click through and make a purchase.
By not using oil, this full-flavored dish is able to cut down significantly on fat and overall calories. This dish really hits the spot when you’re craving takeout, but don’t want to give up on your diet. The spice from the gochugaru helps you feel full with less food.
- 1/3 Pound Ground Pork
- 1 Ounce fresh mushrooms sliced
- 1-3 Tablespoons Gochugaru Korean Red Pepper Powder
- 1/2 Onion diced
- 2 Cloves garlic minced
- 2 Carrots chopped
- 3 Tablespoons Soy Sauce
- 1 Small Chuck of Ginger about 1/2 ounce - minced
- 1 Block Tofu cubed into 1/2 inch pieces
- 1.5 Cups Broth chicken, vegetable, and beef are all great
- 1 Bell Pepper
- 1 Head of Broccoli
- 1 Tablespoon Starch I prefer potato starch
- Green Onion for Garnish
- Heat a large pan or wok over medium-high heat. Once the pan is hot, add the ground pork and mushrooms. Break the meat up before adding in the gochugaru - for a mild dish add just one tablespoon. I prefer mine pretty spicy (4/5 spice level) so I like to add 3 tablespoons of the powder.
- Mix the meat and mushrooms until the pork is thoroughly coated in the pepper, then add the onion and garlic. Continue cooking until the garlic becomes aromatic.
- Add in the carrots, soy sauce, ginger, and tofu. Stir the mixture to coat the tofu and carrot in the chili powder. Add in the broth and cover for about 5 minutes.
- Once the tofu is warm on the inside, add the bell pepper, and broccoli.
- Create a slurry with the starch and water.
- Once the broccoli is bright green, add in the starch slurry.
- Serve with rice or your favorite asian noodles (try kelp noodles for a low calorie option).