Golden Recipe! Budget-Friendly Spicy Pork and Bean Sprouts
Super Easy and Cost-Effective Bean Sprout and Pork Belly Stir-fry
This recipe uses only bean sprouts and thinly sliced pork belly, making it incredibly easy to follow for a delicious and satisfying meal. It’s a fantastic option for a quick and flavorful dish.
Main Ingredients- 300g thinly sliced pork belly
- 1 bag bean sprouts (approx. 300g)
- 1 onion
- 1 green onion (scallion)
- 6 perilla leaves (shiso/shiso)
Spicy & Sweet Sauce- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce
- 4 Tbsp cooking wine (like mirin)
- 3 Tbsp sugar
- 1 Tbsp minced garlic
- Pinch of black pepper
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce
- 4 Tbsp cooking wine (like mirin)
- 3 Tbsp sugar
- 1 Tbsp minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
First, wash and peel the onion, then slice it into thin strips about 0.5 cm thick. Slicing them too thinly might make them mushy when cooked, so a moderate thickness is ideal.
Step 2
Wash the green onion and slice it diagonally into about 0.5 cm thick pieces. Diagonal cuts help the sauce absorb better and look more appealing.
Step 3
In a bowl, combine the gochujang, gochugaru, soy sauce, cooking wine, sugar, minced garlic, and a pinch of black pepper. Stir well with a spoon until all the ingredients are thoroughly mixed to create a delicious sauce. Ensuring all components are evenly incorporated is key.
Step 4
In a wide pot or pan, spread a generous layer of washed bean sprouts at the bottom. Arrange the thinly sliced pork belly over the bean sprouts, making sure not to overlap them too much. Distribute the sliced onion and green onion on top. Finally, pour the prepared sauce evenly over the ingredients. Cover the pot with a lid and start cooking over medium heat. The bean sprouts will release moisture, and the pork and vegetables will begin to cook. Once it starts to bubble, remove the lid, stir everything together to coat with the sauce, and continue cooking for about 5-7 more minutes until the pork is cooked through and the flavors meld. For an extra touch of aroma, you can thinly slice the perilla leaves and toss them in at the very end, or serve them on the side. Enjoy your meal!
