Pork Belly and Bean Sprout Bulgogi (Daepe Samgyeopsal Kongnamul Bulgogi)
Pork Belly and Bean Sprout Bulgogi! Crispy Vegetables Alive with Flavor
This Pork Belly and Bean Sprout Bulgogi is a fantastic value dish, offering a perfect combination of savory pork belly, crunchy and refreshing bean sprouts, and a vibrant, spicy-sweet sauce. It’s an irresistible menu item that has no weak points. Perfect for a delightful change of pace when you’re not sure what to eat, it works wonderfully as a side dish for rice or as a flavorful accompaniment to drinks.
Main Ingredients- 250g thinly sliced pork belly (Daepe Samgyeopsal): Using thinly sliced pork belly shortens cooking time and adds a tender texture.
- 200g bean sprouts: Fresh bean sprouts are used to maintain their crispiness and refreshing taste.
- 1/2 onion: Thinly sliced to add sweetness and depth of flavor.
- 1-2 Cheongyang peppers (or mild green peppers): Add 1-2 if you prefer it spicy; use mild green peppers or omit for a less spicy version.
- Scallions (appropriate amount): Sliced into strips to add a fragrant and refreshing quality.
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste): Forms the base of the spicy flavor.
- 1 Tbsp coarse Gochugaru (Korean chili flakes): Adds a robust spiciness and rich color.
- 1 Tbsp fine Gochugaru (Korean chili flakes): Contributes a smoother spiciness and deeper flavor.
- 1 Tbsp sugar: Balances the spiciness and adds sweetness.
- 1 Tbsp minced garlic: Enhances the flavor and removes any porky odor.
- 2 Tbsp Mirin (rice wine): Removes porky odors, adds gloss, and tenderizes the meat.
- 1 Tbsp soy sauce: Adds umami and adjusts the overall seasoning.
- A pinch of black pepper: Adds a subtle hint of piquancy to elevate the flavor.
- 2 Tbsp Gochujang (Korean chili paste): Forms the base of the spicy flavor.
- 1 Tbsp coarse Gochugaru (Korean chili flakes): Adds a robust spiciness and rich color.
- 1 Tbsp fine Gochugaru (Korean chili flakes): Contributes a smoother spiciness and deeper flavor.
- 1 Tbsp sugar: Balances the spiciness and adds sweetness.
- 1 Tbsp minced garlic: Enhances the flavor and removes any porky odor.
- 2 Tbsp Mirin (rice wine): Removes porky odors, adds gloss, and tenderizes the meat.
- 1 Tbsp soy sauce: Adds umami and adjusts the overall seasoning.
- A pinch of black pepper: Adds a subtle hint of piquancy to elevate the flavor.
Cooking Instructions
Step 1
First, thinly slice the onion into strips. This will add sweetness and flavor to the dish. Slicing them thinly ensures they cook evenly and don’t take too long.
Step 2
If you enjoy a spicier taste, thinly slice 1-2 Cheongyang peppers, removing the seeds. If you prefer a milder flavor, you can use mild green peppers or omit them entirely.
Step 3
Next, thinly slice the scallions into strips. The mild pungency of the scallions will add another layer of deliciousness to the dish.
Step 4
In a bowl, combine the gochujang, coarse gochugaru, fine gochugaru, sugar, minced garlic, mirin, soy sauce, and black pepper. Mix well until smooth to create a delicious seasoning paste. Making the sauce in advance allows the flavors to meld beautifully.
Step 5
Heat a pan over medium heat. Add only the thinly sliced pork belly to the pan and stir-fry. The pork belly releases its own fat, so there’s no need to add cooking oil. Cook until the pink color of the pork disappears.
Step 6
Once the pork belly is no longer pink, add the sliced onions to the pan and stir-fry them together. When the onions start to look slightly translucent, add all the prepared seasoning sauce. Mix well to ensure the pork and vegetables are evenly coated.
Step 7
After distributing the sauce evenly, add the crisp bean sprouts. Increase the heat to high and stir-fry quickly. The key to keeping the bean sprouts crunchy is to cook them just until they begin to soften slightly.
Step 8
Once the bean sprouts have softened slightly, turn off the heat and let them finish cooking in the residual heat. Be careful not to overcook them, as they can become mushy and lose their pleasant texture.
Step 9
Finally, drizzle with sesame oil and sprinkle with toasted sesame seeds for added richness to complete your Pork Belly and Bean Sprout Bulgogi! For an extra touch, you can garnish with more sliced scallions, fresh perilla leaves (kkaennip), or crumbled seaweed (gim) to make it even more impressive and delicious.
