Kongnamul Daepae Jeyuk Bokkeum (Stir-Fried Pork and Bean Sprouts)
A one-plate dish made by stir-frying crunchy soybean sprouts and thinly sliced pork belly with a sweet and spicy gochujang 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 →
This dish uses crunchy soybean sprouts and thinly sliced pork belly to make a hearty, satisfying meal without much fuss. Moisture released from the vegetables and meat keeps the sauce from burning as it stir-fries into a spicy treat, making it wonderful for lettuce wraps or as an accompaniment for drinks.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Thinly sliced pork belly200 g
- Soybean sprouts200 g
- Onion1/2
- Large green onion (daepa)1/4 stalk
- Cheongyang chili pepper (hot green chili)2
Seasoning
- Gochugaru (Korean chili flakes)2 1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Minced garlic1 tbsp
- Ginger syrup (saenggang-cheong) (or 1 tsp minced ginger, 1 tbsp corn syrup (mulyeot))1 tbsp
- Sugar1/2 tbsp
- Ground black peppera little
- Toasted sesame oila little
- Instead of frozen thinly sliced pork belly, you can also use thinly sliced pork meant for bulgogi.
Steps
Prepare the ingredients
This is frozen thinly sliced pork belly. You can prepare thinly sliced pork for bulgogi instead.
Prepare a similar amount of soybean sprouts as well.
Here are 1/2 small onion, large green onion, and Cheongyang chili peppers.
Make the sauce and slice the vegetables
Add all seasoning ingredients except the toasted sesame oil and ground black pepper, then mix them together in advance.
Slice the onion, large green onion, and Cheongyang chili peppers into bite-sized lengths, and I also prepared a variety of wrap greens.
Add the ingredients
Spread the soybean sprouts on the bottom and place the thinly sliced pork belly on top...
Evenly add the onion, large green onion, and Cheongyang chili peppers as well.
At the very end, spread the sauce evenly over the top.
The order of the other ingredients does not matter, as long as the sauce goes on top.
Moisture comes out of the meat and vegetables first to keep things moist, so the sauce will not burn easily once mixed.
Stir-fry
Turn the heat to medium, and moisture will release as the soybean sprouts on the bottom cook.
Stir-fry so the sauce and ingredients blend well together.
Once all the ingredients are fully cooked, taste and adjust the seasoning with salt, then finish with a little toasted sesame oil and ground black pepper.
Finish
I stir-fried the meat and set out wrap greens, and it looks so bountiful.
Ppunwife's tips
- The order of the ingredients does not matter, as long as the sauce goes on the very top. Moisture comes out of the meat and vegetables first to keep everything moist, so the sauce will not burn easily once mixed.
- Once all ingredients are fully cooked, taste and adjust the seasoning with salt, then finish with a little toasted sesame oil and ground black pepper.
FAQ
Can I use a different cut of meat instead of thinly sliced pork belly?
You can prepare and use thinly sliced pork meant for bulgogi instead.
How can I substitute ginger syrup if I do not have it?
You can substitute it by combining 1 tsp minced ginger with 1 tbsp corn syrup (mulyeot).
Why is the sauce placed on top of the ingredients before stir-frying?
Moisture needs to release from the meat and vegetables first to moisten the pan before stirring, which prevents the sauce from burning.
How can I use the leftover sauce after finishing the meat and vegetables?
You can add cooked rice to the remaining sauce to make fried rice, which makes a wonderful extra treat.
