Crispy Kongnamul Jeyuk Bokkeum (Spicy Pork and Bean Sprouts)
A one-dish meal of thinly sliced pork belly topped with plenty of soybean sprouts and quickly stir-fried 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 →
Using thinly sliced pork belly allows the seasoning to soak in quickly and cuts down on cooking time. Generously adding crisp soybean sprouts gives it a fun, crunchy texture to enjoy with the spicy heat. Any leftover meat and sauce are also great to turn into fried rice.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Thinly sliced pork belly400 g
- Soybean sprouts300 g
- Onion1/2
- Cabbage1/4 clove (2 leaves)
- Cheongyang chili pepper (hot green chili)2
- Large green onion (daepa)1/2 stalk
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang)) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Minced garlic1 1/2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Ginger syrup (saenggang-cheong) (or 1/2 tbsp minced ginger + 1 tbsp sugar)1 tbsp
- Ground black peppera little
- Toasted sesame oila little
- You can also use sliced pork front or back leg meant for bulgogi.
- Mushrooms, water dropwort, or perilla leaves are also great.
Steps
Prepare the ingredients
For the meat, I prepared frozen thinly sliced pork belly.
You can also use sliced pork front or back leg meant for bulgogi.
That is about 3 big handfuls of soybean sprouts, cabbage, onion, Cheongyang chili pepper, and large green onion.
Mushrooms, water dropwort, or perilla leaves are also great.
Cut the vegetables and make the sauce
Just chop the vegetables into large pieces.
Add all the seasoning ingredients except for the ground black pepper and toasted sesame oil, and mix them together in advance.
Layer the ingredients
Lightly coat a pan with oil, then spread out the meat, soybean sprouts, cabbage, onion, and Cheongyang chili pepper evenly in that order.
Finally, spread the prepared seasoning sauce evenly over the top.
Stir-fry
Set the heat to medium and leave it as is so the fat from the meat renders and liquid releases as the soybean sprouts cook, then turn the heat up to high and stir to mix the sauce and ingredients thoroughly so everything cooks through.
Taste it, adjust with salt if it is too bland, and finish by adding the large green onion, a little ground black pepper, and toasted sesame oil at the end.
Finish
Since the meat is thin, it is great for whipping up in a quick stir-fry.
The combination with soybean sprouts is really great, too.
Even if the soybean sprouts look like a lot, you can hardly see them once they wilt down, so it tastes best when you definitely add plenty.
With hardly any hassle, it stir-fries up very easily and speedily, making it great to cook whenever you are wondering what to make for a meal.
Just prepare plenty of wrap vegetables and it rival any ssambap restaurant.
Ppunwife's tips
- Even if the soybean sprouts look like a lot, you can hardly see them once they wilt down, so it tastes best when you definitely add plenty.
FAQ
Can I use other cuts of pork instead of thinly sliced pork belly?
You can also use thinly sliced pork front leg or back leg meant for bulgogi.
If I do not have ginger syrup, how can I substitute it?
You can mix half a tablespoon of minced ginger with 1 tbsp of sugar and use that in place of ginger syrup.
How should I manage the heat while stir-frying?
Leave it on medium heat for a bit so the pork fat renders and the vegetable moisture releases, then raise the heat to high and cook while tossing to mix the sauce and ingredients evenly.
Are there any ingredients that are good to add besides the basic vegetables?
Mushrooms, water dropwort (minari), or perilla leaves also go very well when added to stir-fry according to your taste.
