Spicy and Sweet Kongnamul Bulgogi
Best Value! Baek Jong-won Style Bean Sprout Bulgogi Golden Recipe
Looking for an easy-to-make and delicious dinner menu? Kongnamul Bulgogi, a delightful mix of generous pork belly slices and crisp bean sprouts, is the perfect choice. This recipe is a slightly adapted version of Baek Jong-won’s popular dish, making it incredibly easy for anyone to follow. Once the sauce is prepared, it’s all about stir-frying! With just bean sprouts and thinly sliced pork belly, you can create a satisfying meal for the whole family.
Main Ingredients- 300g bean sprouts
- 400g thinly sliced pork belly (samgyeopsal)
- A little sesame oil
- A little toasted sesame seeds
Spicy and Sweet Sauce- 6 Tbsp soy sauce
- 3 Tbsp cooking wine (like mirin)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sugar
- 1 Tbsp plum extract
- 1 Tbsp minced garlic
- 6 Tbsp soy sauce
- 3 Tbsp cooking wine (like mirin)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sugar
- 1 Tbsp plum extract
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
The foundation of delicious Kongnamul Bulgogi is the sauce! Preparing it in advance allows the flavors to meld and deepen. In a bowl, combine 6 Tbsp soy sauce, 3 Tbsp cooking wine, 3 Tbsp gochugaru, 2 Tbsp gochujang, 2 Tbsp sugar, 1 Tbsp plum extract, and 1 Tbsp minced garlic. Mix well until the sugar is dissolved.
Step 2
Rinse the fresh bean sprouts thoroughly under running water. Bean sprouts lose a lot of volume when cooked, so it’s best to use a generous amount. Drain them well after rinsing and spread them evenly across the bottom of your pot or pan. They release plenty of moisture, so you won’t need to add any extra water.
Step 3
Layer the thinly sliced pork belly nicely over the bed of bean sprouts. These thin slices cook quickly, which speeds up the cooking process.
Step 4
Now, generously drizzle the prepared spicy and sweet sauce over the pork belly. Your Kongnamul Bulgogi is almost ready to cook! Set the heat to medium-low. Once the pot is on the heat, resist the urge to stir immediately; let the ingredients heat through for about 3-5 minutes.
Step 5
After about 3-5 minutes, you’ll start to hear a gentle sizzling sound. If you lift the edge of the pot slightly, you’ll see the moisture starting to release from the bean sprouts.
Step 6
Now, stir everything together gently to combine the bean sprouts, pork belly, and sauce. As you stir-fry, the moisture from the bean sprouts will combine with the sauce, creating a delicious stir-fry. The pork and sprouts will naturally wilt and blend together.
Step 7
Listen to that satisfying sizzle and bubble! Thanks to the thinly sliced pork belly, it cooks up quickly, making the cooking process enjoyable.
Step 8
Once the pork and bean sprouts are fully cooked, drizzle in 1 Tbsp of sesame oil to add a rich, nutty aroma.
Step 9
Sprinkle with toasted sesame seeds for a final touch, and your delicious Baek Jong-won-style Kongnamul Bulgogi is complete! It’s a wonderfully generous and budget-friendly dinner option.
Step 10
It’s absolutely delicious mixed with warm rice! This spicy bean sprout bulgogi also makes a fantastic accompaniment to drinks. While 400g of pork belly might seem insufficient on its own, adding plenty of bean sprouts magically stretches it to serve a family of four comfortably!
Step 11
Don’t forget to try stir-frying some rice in the leftover sauce – it’s amazing! If you’re wondering what to make for dinner tonight, consider this Kongnamul Bulgogi with thinly sliced pork belly and bean sprouts for a truly satisfying feast.