Quick & Easy Spicy Pork and Bean Sprout Stir-fry (Thinly Sliced Pork Belly, No Sugar)
Clean Out Your Fridge! 15-Minute Kongnamul Bulgogi
Found some bean sprouts on the verge of spoiling in the fridge? Here’s a quick and delicious way to cook them while eliminating any unwanted odors! This Kongnamul Bulgogi features a savory and slightly spicy gochujang sauce, paired with tender pork belly and fresh vegetables. Once prepped, it cooks in just 15 minutes, making it perfect for busy weeknights or as a packed lunch. Enjoy a flavorful dish without added sugar, letting the natural sweetness of the vegetables shine.
Main Ingredients- 350g thinly sliced pork belly (adjust to your preference)
- 150g bean sprouts (fresh ones are best)
- 1 medium onion, thinly sliced
- 1 enoki mushroom, root trimmed and separated
- A handful of perilla leaves (shiso leaves), washed and thinly sliced lengthwise
Seasoning Sauce- 1/2 Tbsp minced garlic
- 1/4 white part of a green onion, finely chopped
- 1 Korean chili pepper (optional), finely chopped
- 2 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp oyster sauce
- Pinch of black pepper
- 1/2 Tbsp minced garlic
- 1/4 white part of a green onion, finely chopped
- 1 Korean chili pepper (optional), finely chopped
- 2 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp oyster sauce
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare your aromatics and vegetables. The perilla leaves will add a wonderful fragrance, and the enoki mushrooms provide a pleasing texture. Wash the perilla leaves thoroughly. Trim the root end of the enoki mushrooms and gently separate the strands.
Step 2
The key to this flavorful sauce is the combination of gochujang, gochugaru, and soy sauce. These three ingredients alone create a delicious base! For a healthier approach, this recipe intentionally omits sugar. Instead, we’re using a generous amount of sliced onion, which will release its natural sweetness as it cooks. If you prefer to omit the gochujang entirely, you can increase the amount of minced garlic and gochugaru. In a bowl, combine all the sauce ingredients and mix well. Then, toss the thinly sliced pork belly in the sauce, ensuring it’s evenly coated, and let it marinate for a few minutes.
Step 3
In a wide wok or a deep skillet, start by layering the bean sprouts. Next, add the sliced onions on top of the bean sprouts, followed by the enoki mushrooms, arranging them evenly.
Step 4
Place the marinated pork belly over the vegetables. Finally, top everything with the thinly sliced perilla leaves and the chopped green onions. Adding plenty of perilla leaves truly enhances the dish’s aroma!
Step 5
Begin cooking over medium-low heat, covered. The bean sprouts will release their moisture and start to steam. Once you notice a pleasant aroma replacing any initial ‘bean sprout smell,’ increase the heat to high. Stir everything together and continue to cook. Taste the mixture, and if it seems a bit bland, add a little salt to adjust the seasoning.
Step 6
Now, it’s crucial to keep the heat high and stir-fry continuously to prevent excess liquid from forming. Continue cooking until the vegetables are tender-crisp and the pork is cooked through and slightly caramelized. Your delicious Kongnamul Bulgogi is ready! It’s a fantastic side dish or even a standalone meal.
