Crispy Bean Sprouts & Savory Pork Belly Stir-fry (Kongbul)
Super Easy Korean Pork Belly and Bean Sprout Stir-fry Recipe (Kongbul)
Introducing ‘Kongbul’, a delightful stir-fry that perfectly balances the savory richness of frozen thinly sliced pork belly with the refreshing crunch of bean sprouts. The bean sprouts brilliantly cut through the richness of the pork belly, offering a delightful texture and flavor experience without being greasy. This dish is a fantastic side for rice or a great accompaniment to drinks, and its simplicity makes it ideal for busy days.
Main Ingredients- 300g frozen thinly sliced pork belly
- 300g fresh bean sprouts
- 50g julienned green onions
Seasoning Ingredients- 1 Tbsp minced garlic
- 1 Tbsp Doubanjiang (spicy broad bean paste)
- 1/2 Tbsp oyster sauce
- 1 Tbsp Gochugaru (Korean chili flakes – can be omitted for children)
- 1 Tbsp sugar
- A pinch of black pepper
- 1 Tbsp toasted sesame seeds (for garnish)
- 1 Tbsp minced garlic
- 1 Tbsp Doubanjiang (spicy broad bean paste)
- 1/2 Tbsp oyster sauce
- 1 Tbsp Gochugaru (Korean chili flakes – can be omitted for children)
- 1 Tbsp sugar
- A pinch of black pepper
- 1 Tbsp toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly under running water. After washing, drain them well in a colander to remove excess water. This step is crucial to prevent the dish from becoming too watery when stir-frying.
Step 2
Take the frozen thinly sliced pork belly out of the freezer and let it thaw slightly at room temperature. Be careful not to let it thaw completely, as it can fall apart easily when cooked. Heat a wok or a wide pan (a Wok is recommended) over medium heat. Add the minced garlic and stir-fry until fragrant.
Step 3
Once the pork belly is more than halfway cooked and starting to turn golden brown, add the drained bean sprouts to the center of the pan. Then, directly sprinkle the Doubanjiang, oyster sauce, and sugar over the bean sprouts to help the flavors meld.
Step 4
Next, sprinkle the black pepper and Gochugaru over the bean sprouts. Let it sit for about 1-2 minutes without stirring, allowing the bean sprouts to soften slightly. Then, using chopsticks or a spatula, gently toss and stir-fry the bean sprouts, mixing them with the pork belly and seasonings until everything is well combined. Continue cooking over medium heat. (If serving to children, you can omit the Gochugaru or reduce the amount.)
Step 5
When the bean sprouts have wilted and are cooked through, add the julienned green onions and quickly stir-fry everything together. The aroma of the green onions will enhance the flavor. Taste the dish and add a little salt or sugar if needed to adjust the seasoning to your preference.
Step 6
Once everything is well combined, sprinkle generously with toasted sesame seeds to finish. Your delicious ‘Kongbul’ (Bean Sprout and Pork Belly Stir-fry) is ready! I personally like to choose pork belly with a slight cartilaginous texture, as the chewy bite combined with the bean sprouts is incredibly satisfying. It’s also delicious served over a bowl of rice, so be sure to give it a try!
