AJI-NO-MOTO® UMAMI SEASONING
2 Tbsps (30ml) Cooking Oil
1/2 cup (150g) Ground Beef
1 pack (11g) AJI-NO-MOTO® Umami Seasoning
2 tsps (5g) Barbecue Spice Powder
1/2 cup (125ml) Tomato Salsa – bottled
1/2 cup (125ml) Artichoke Dip – bottled
1/4 cup (50g) Red Bell Pepper
1/4 cup (50g) Green Bell Pepper
1/4 cup (50g) White Onion
1 Tbsp (15g) Sliced Olives
10 cups (300g) Nacho Chips
|Calories per serving||307.6 Calories|
|Carbohydrates (g)||25.2 grams|
|Proteins (g)||8 grams|
|Fat (g)||18.8 grams|
|Dietary Fiber (g)||4.2 gram|
|Calcium m(g)||100.1 milligrams|
|Iron (mg)||1.2 milligrams|
|Sodium (mg)||422.9 milligrams|
Good to Know Nutrition Facts!
Beef is rich in protein, iron and Vitamin B12
Makes: 10 servings
- For the Dipping Sauces: COMBINE red chili paste, pineapple juice, honey, sesame oil, ginger and garlic ,blend well then set aside. On a separate bowl mix in soy sauce, honey, sesame oil, sesame seeds and red chili paste then add onion leeks and set aside.
- PREPARE pork belly by rubbing one pack of AJI-NO-MOTO® Umami Seasoning on each meat strips .
- HEAT grill pan on medium-high heat or prepare an outdoor grill. Cook the pork until grill marks appear, about 3 minutes per side.
- CREATE lettuce cup, spoon some kimchi at the center of a lettuce leaf, top with a few pieces of pork, some chiles sauce, beansprout then sprinkle with onion and fold.
Recipe Cost: Php 332.20
Cost per Serving: Php 33.22
Carefully stack tomato salsa, ground beef and artichoke dip on the glass cup for a more aesthetic appeal.