Baek Jong-won’s Style Bean Sprout Bulgogi
Golden Recipe! Delicious Bean Sprout Bulgogi Perfect for Hosting Guests
A fantastic combination of crunchy bean sprouts and tender thinly sliced pork belly! We reveal the secret to making this delicious Kongbul (bean sprout bulgogi) sauce easily at home.
Baek Jong-won’s Bean Sprout Bulgogi Main Ingredients- 280g thinly sliced pork belly (pork belly sliced thinly)
- 300g bean sprouts (rinsed thoroughly)
- 120g green onion (about 1 stalk, sliced diagonally)
- 150g onion (about 1/2 medium onion, sliced into 1cm thick strips)
- Sesame seeds (for garnish)
Special Sauce Ingredients for Bean Sprout Bulgogi- 4 Tbsp soy sauce (regular soy sauce, not soup soy sauce)
- 4 Tbsp cooking wine (like Mirin, for reducing odor and adding umami)
- 2 and 1/3 Tbsp brown sugar (sweetness can be adjusted)
- 2 Tbsp gochugaru (Korean chili flakes, for spiciness)
- 2 and 4/5 Tbsp gochujang (Korean chili paste, for depth of flavor)
- 1 and 4/5 Tbsp minced garlic (for aroma)
- Sesame seeds (also used in the sauce)
- 4 Tbsp soy sauce (regular soy sauce, not soup soy sauce)
- 4 Tbsp cooking wine (like Mirin, for reducing odor and adding umami)
- 2 and 1/3 Tbsp brown sugar (sweetness can be adjusted)
- 2 Tbsp gochugaru (Korean chili flakes, for spiciness)
- 2 and 4/5 Tbsp gochujang (Korean chili paste, for depth of flavor)
- 1 and 4/5 Tbsp minced garlic (for aroma)
- Sesame seeds (also used in the sauce)
Cooking Instructions
Step 1
First, let’s make the special sauce that will determine the flavor of your bean sprout bulgogi. In a large bowl, combine 4 Tbsp soy sauce, 4 Tbsp cooking wine, 2 and 1/3 Tbsp brown sugar, 2 Tbsp gochugaru, 2 and 4/5 Tbsp gochujang, and 1 and 4/5 Tbsp minced garlic. Mix them well. Finally, add a pinch of sesame seeds to enhance the sauce’s aroma. Stir thoroughly until all ingredients are evenly incorporated.
Step 2
Next, prepare the vegetables. Slice the washed onion into 1cm thick strips, and cut the green onion diagonally to add a refreshing aroma.
Step 3
Spread the thoroughly washed bean sprouts generously at the bottom of a wide pan or pot. Bean sprouts shrink considerably when cooked, so it’s best to use plenty.
Step 4
Arrange the thinly sliced pork belly attractively over the bean sprouts. Then, evenly distribute the prepared onion and green onion on top.
Step 5
Now, pour the delicious Kongbul sauce you made earlier evenly over all the ingredients in the pan. Make sure to coat everything thoroughly so the flavors meld well.
Step 6
It’s time to start cooking! Place the pan on the stove and turn the heat to medium. Cook slowly. Starting with medium heat rather than high heat prevents burning and allows the flavors to infuse properly.
Step 7
After about 3 minutes of cooking, the onions and bean sprouts will start releasing their delicious juices. From this point, use a spatula or chopsticks to stir the ingredients gently and evenly, ensuring everything is cooked and the sauce is well mixed.
Step 8
Continue to stir-fry until the bean sprouts are completely wilted and the pork belly is perfectly cooked. Once all ingredients are cooked through and the sauce has thickened slightly, your delicious bean sprout bulgogi, packed with crunchy bean sprouts and generous pork belly, is ready!
Step 9
Transfer the finished bean sprout bulgogi to a serving dish and enjoy. For an even more delicious experience, serve it over rice as a rice bowl or enjoy it with fresh lettuce wraps. Enjoy your meal!
