Spicy and Sweet Kongnamul Bulgogi (Bean Sprout Pork Stir-fry)
Quick and Delicious Kongnamul Bulgogi: An Easy Recipe for Everyone
Introducing a foolproof Kongnamul Bulgogi recipe bursting with the refreshing crunch of bean sprouts and the savory flavor of pork! This dish is incredibly satisfying and addictive, especially when wrapped with pickled radish wraps and perilla leaves. It’s a favorite that you’ll never get tired of. Give it a try for a delightful meal!
Main Ingredients- 400g Pork (thinly sliced for bulgogi, or pork shoulder recommended)
- 300g Bean Sprouts (freshly picked)
- 1/2 Onion (sliced into strips)
- 1 stalk Green Onion (sliced diagonally)
- 5 Perilla Leaves (thinly julienned)
Spicy & Sweet Sauce- 4 Tbsp Soy Sauce
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Sugar (adjust to sweetness preference)
- 2 Tbsp Cooking Wine (like Mirin)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 4 Tbsp Soy Sauce
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Sugar (adjust to sweetness preference)
- 2 Tbsp Cooking Wine (like Mirin)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, lightly pat the pork dry with paper towels to remove excess moisture. Then, sprinkle 2 Tbsp of cooking wine and a pinch of black pepper over the pork and let it marinate for 10 minutes. This step helps to eliminate any gamey odor and tenderizes the meat.
Step 2
Slice the onion into strips about 0.5cm thick. Cut the green onion diagonally into 1cm pieces. Wash the perilla leaves, trim off the stems, and thinly julienne them. Rinse the bean sprouts under cold running water a couple of times and drain them well in a colander.
Step 3
In a bowl, combine 4 Tbsp soy sauce, 3 Tbsp gochugaru, 1 Tbsp gochujang, 2 Tbsp sugar, 2 Tbsp cooking wine, 1 Tbsp minced garlic, and a pinch of black pepper. Mix thoroughly with a spoon to create a delicious sauce. Making the sauce in advance allows the flavors to meld beautifully.
Step 4
Spread the thoroughly washed bean sprouts evenly across the bottom of a large pan. Arrange the marinated pork slices on top of the bean sprouts. Layering the bean sprouts first helps prevent the pork from sticking to the pan and keeps it moist during cooking.
Step 5
Next, arrange the sliced onions and diagonally cut green onions over the pork. Pour about 2/3 of the prepared sauce evenly over the ingredients. Begin stir-frying over medium heat. Once the sauce starts to simmer and the pork is cooking, add the remaining sauce and stir everything together well. Continue to stir-fry, ensuring the sauce coats all the ingredients evenly.
Step 6
When all the ingredients are cooked through and the dish smells wonderfully aromatic, turn off the heat. Transfer the finished Kongnamul Bulgogi to a serving plate. Garnish generously with the julienned perilla leaves for a beautiful presentation. Enjoy this delightful dish with a side of hot steamed rice!
