Spicy Pork and Bean Sprout Stir-fry (Kongnamul Bulgogi)
Best Value! Baek Jong-won’s Golden Recipe for Kongnamul Bulgogi
Inspired by an appearance on ‘Taste of Korea,’ I decided to make this delicious Kongnamul Bulgogi. It’s incredibly satisfying and budget-friendly!
Main Ingredients- Thinly sliced pork belly (Daepe Samgyeopsal) 280g (about 4 handfuls)
- Bean sprouts 300g
- Green onion 1 stalk
- Onion 1/2
- Korean green chili pepper 1 (optional)
- Perilla leaves 4 sheets
- Sesame seeds for garnish
Seasoning Sauce- Soy sauce 4 Tbsp
- Cooking wine (Mirin) 4 Tbsp
- Brown sugar 2 Tbsp (adjust to taste)
- Coarse gochugaru (Korean chili flakes) 2 Tbsp
- Gochujang (Korean chili paste) 2.5 Tbsp
- Minced garlic 1.5 Tbsp
- Soy sauce 4 Tbsp
- Cooking wine (Mirin) 4 Tbsp
- Brown sugar 2 Tbsp (adjust to taste)
- Coarse gochugaru (Korean chili flakes) 2 Tbsp
- Gochujang (Korean chili paste) 2.5 Tbsp
- Minced garlic 1.5 Tbsp
Cooking Instructions
Step 1
Let’s start by preparing all the fresh ingredients needed for our delicious Kongnamul Bulgogi.
Step 2
To make the flavorful seasoning sauce, combine 4 Tbsp of soy sauce and 4 Tbsp of cooking wine in a bowl. Add 2 Tbsp of brown sugar. You can adjust the sugar to your preference; we tend to prefer it a little less sweet, so 2 Tbsp was perfect for us.
Step 3
Next, add 2 Tbsp of coarse gochugaru, 2.5 Tbsp of gochujang, and 1.5 Tbsp of minced garlic to the bowl. Mix all the sauce ingredients thoroughly until well combined to create your delicious sauce! (Tip: A common ratio for this sauce is 1:1:1:1:1:1 for all ingredients, but feel free to adjust the sugar to your liking. If you prefer a sweeter taste, you can follow that ratio precisely.)
Step 4
Rinse the fresh bean sprouts thoroughly under cold water. After rinsing, place them in a colander and let them drain completely. It’s important to remove as much water as possible, as the sprouts will release more liquid during cooking, and we want to avoid making the dish too watery.
Step 5
Prepare about 280g of thinly sliced pork belly, which is roughly equivalent to four handfuls. If you fill a ramen bowl, it should be around 280g.
Step 6
Now, let’s prepare the vegetables. Cut the green onion in half lengthwise and then slice it into long strips. Slice the onion into long, thin strips as well. Fold the perilla leaves in half and cut them into thick shreds. Finely chop the Korean green chili pepper (if using – omit or reduce if you don’t like spicy food).
Step 7
In a wide pan or wok, spread the drained bean sprouts evenly across the bottom. This creates a base that will steam and soften as the dish cooks.
Step 8
Arrange the sliced onion, green onion, and chili pepper over the bean sprouts. Then, layer the thinly sliced pork belly on top. Finally, drizzle the prepared seasoning sauce evenly over everything.
Step 9
It’s a good idea to reserve about 1 to 2 tablespoons of the sauce to add later after tasting. Baek Jong-won’s recipes often have a balance of sweet and savory, and sometimes can be a bit too strong if you add all the sauce at once. Adjusting the seasoning as you go will help achieve the perfect flavor. (Tip: For entertaining guests, you can set up a portable burner on the dining table and cook the dish right at the table for a fun, interactive meal!)
Step 10
Turn the heat to medium-high and begin to stir-fry. You’ll notice the bean sprouts wilting and releasing their moisture, creating a natural broth. Continue to cook, stirring frequently, until the ingredients are well combined and the pork is cooked through. Taste the dish and if you prefer it sweeter, add a little more sugar or the reserved sauce.
Step 11
And there you have it – delicious Kongnamul Bulgogi! This is such a simple recipe that comes together quickly with just a few ingredients. If you have any leftovers, they make a fantastic fried rice with kimchi and seaweed flakes. It’s also a perfect pairing with a cold beer, or you can wrap the pork and sprouts in perilla leaves with rice for another delicious way to enjoy it. Give this Baek Jong-won Kongnamul Bulgogi recipe a try!
