Kongnamul Jeyuk Bokkeum (Spicy Pork and Bean Sprouts)

Ingredients

• Soybean sprouts shrink down as they cook, so add a generous amount—even if it seems like too much—for a satisfyingly hearty dish.
• You can use large green onion instead of scallions.
• You can also add small amounts of cabbage, mushrooms, or perilla leaves.

Steps

1. Prepare the ingredients

   

   Here are the thinly sliced pork belly, soybean sprouts, scallions (jjokpa), onion, and Cheongyang chili peppers (hot green chilies).

   I prepared scallions to use up leftovers, but you can use large green onion (daepa).

   You may also use a little cabbage, mushrooms, or perilla leaves.

2. Slice the ingredients

   

   Cut the scallions and onion into similar lengths, and slice the Cheongyang chili peppers thinly on a diagonal.

3. Make the stir-fry sauce

   

   

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   For the sauce, combine 3 tbsp gochugaru (Korean chili flakes), 2 tbsp regular soy sauce (jin-ganjang), 1+1/2 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp mirin (cooking rice wine), 1 tbsp corn syrup (mulyeot), 1/2 tbsp sugar, and a little ground black pepper.

   Add about two tablespoons of water and mix gently so the seasoning blends together smoothly.

4. Layer the ingredients

   

   

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   Place the thinly sliced pork belly in the bottom of a deep pan first, then pile the soybean sprouts on top.

   

   Pour the sauce over everything as well.

5. Stir-fry

   

   

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   Cover with a lid and cook over medium-low heat. As the meat on the bottom cooks, fat begins to render, and with a bit more time, the soybean sprouts will release plenty of moisture.

   After steam begins to rise and 3 to 4 minutes pass, any raw bean smell disappears, leaving a rich, savory aroma.

   

   

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   When you open the lid, the soybean sprouts will have wilted and a gentle layer of broth will have formed.

   Stir with a spatula to mix the sauce evenly, and since the meat and soybean sprouts are almost fully cooked...

   

   

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   Add the scallions, onion, and chili peppers, give everything a quick toss over high heat, and turn off the heat.

   You can also add two or three tablespoons of potato starch and stir-fry so the sauce clings tightly to the ingredients, enjoying it like braised soybean sprouts (kongnamul jjim).

   

   Finish by stirring in a little toasted sesame oil and toasted sesame seeds at the very end.

6. Serve

   

   Stir-fried soybean sprouts have such a wonderful, crisp bite.

   

   

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   The spicy seasoning blends with the rich pork fat for incredible savory flavor.

   Cooked like this so it is not too salty, it is simply wonderful with drinks.

   It is also a true rice thief when you ladle the broth and toppings over rice and mix it in.

   Have a delightful dinner with kongnamul jeyuk bokkeum.

Ppunwife's tips

• Add about two tablespoons of water and mix gently so the seasoning blends together smoothly.
• After steam begins to rise and 3 to 4 minutes pass, any raw bean smell disappears, leaving a rich, savory aroma.
• You can also add two or three tablespoons of potato starch and stir-fry so the sauce clings tightly to the ingredients, enjoying it like braised soybean sprouts (kongnamul jjim).

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