Spicy, Crunchy Kongnamul Bulgogi (Bulgogi with Soybean Sprouts)
A one-dish stir-fry of thinly sliced pork belly and crunchy soybean sprouts tossed in a spicy seasoning sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A one-dish stir-fry where crunchy soybean sprouts and thinly sliced pork belly are coated in a spicy seasoning sauce and cooked quickly over medium heat. A generous amount of soybean sprouts is used because vegetables shrink significantly as they cook, and the leftover sauce is perfect for mixing with rice.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Thinly sliced pork belly200 g
- Soybean sprouts300 g
- Onion1/2
- Scallions (jjokpa) (or 1 stalk large green onion (daepa))1 handful (chopped)
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Regular soy sauce (jin-ganjang)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Sugar1/2 tbsp
- Ground black peppera little
- Toasted sesame oila little
- Toasted sesame seeds
- It is best to prepare thinly sliced meat meant for bulgogi. If you prefer less fat, pork front leg (picnic shoulder) or hind leg (ham) works well too.
- Soybean sprouts shrink dramatically once cooked, so I prepared more sprouts than meat.
- If you have perilla leaves or mushrooms, you can add them as well.
Steps
It is best to prepare thinly sliced meat meant for bulgogi.
I used thinly sliced pork belly, but if you prefer less fat, pork front leg or hind leg works well too.
Soybean sprouts shrink dramatically once cooked, so I prepared more sprouts than meat.
Thinly slice the onion and slice the chili peppers diagonally.
If you have perilla leaves or mushrooms, you can add them as well.
Add all the seasoning ingredients together and mix well.
In the bottom of a wide pot, add all the meat, soybean sprouts, vegetables, and seasoning...
Stir-fry over about medium heat, and once the soybean sprouts are cooked and liquid begins to form gently at the bottom,
add the scallions (jjokpa) (along with perilla leaves, large green onion, or mushrooms if using) to finish, and the dish is done.
Ppunwife's tips
- It is also delicious to mix rice into the leftover sauce with some crushed dried seaweed sheets (gim).
FAQ
Can I use a different cut of pork instead of thinly sliced pork belly?
If you prefer a leaner cut, you can use thinly sliced pork front leg (picnic shoulder) or hind leg (ham).
Why use more soybean sprouts than meat?
Soybean sprouts shrink significantly during cooking, so it is best to prepare a more generous amount compared to the meat.
Are there other ingredients that go well besides the basic vegetables?
Depending on your preference, perilla leaves or mushrooms pair nicely when added toward the end of cooking.
