Spicy and Sweet Kongnamul Bulgogi with Chewy Pork Belly
[Parents’ Day Special] Delicious Kongnamul Bulgogi Made with Honeycomb Pork Belly
Enjoy a delightful Kongnamul Bulgogi using pork belly, which is always delicious no matter how you cook it. Using honeycomb pork belly adds a wonderfully chewy texture and rich juiciness. This dish is perfect for Parents’ Day feasts or any special occasion to share with the whole family.
Main Ingredients- Honeycomb pork belly 400g
- 1 Onion
- 1 King oyster mushroom
- Bean sprouts 400g
Marinade- Doenjang (soybean paste) 1 Tbsp
- Soy sauce 1 Tbsp
- Gochugaru (red pepper flakes) 1 Tbsp
- Minced garlic 1 Tbsp
- Ginger powder 1/2 tsp
- Sesame oil 1/2 Tbsp
- Doenjang (soybean paste) 1 Tbsp
- Soy sauce 1 Tbsp
- Gochugaru (red pepper flakes) 1 Tbsp
- Minced garlic 1 Tbsp
- Ginger powder 1/2 tsp
- Sesame oil 1/2 Tbsp
Cooking Instructions
Step 1
Cut the honeycomb pork belly into bite-sized pieces with scissors. In a bowl, combine the marinade ingredients: 1 Tbsp doenjang, 1 Tbsp soy sauce, 1 Tbsp gochugaru, 1 Tbsp minced garlic, 1/2 tsp ginger powder, and 1/2 Tbsp sesame oil. Mix them well to create the marinade.
Step 2
Add the cut pork belly to the marinade and gently mix with your hands, ensuring the marinade coats the meat thoroughly. Let it marinate for about 10 minutes. This step tenderizes the meat and enhances its flavor.
Step 3
Thickly slice one onion and spread it evenly across the bottom of a pressure cooker. The onion’s sweetness will infuse into the pork and bean sprouts, adding depth to the dish.
Step 4
Arrange the marinated honeycomb pork belly evenly over the layer of onions.
Step 5
Generously pile 400g of bean sprouts on top, followed by one sliced king oyster mushroom. Do not add any water, as the moisture released from the pork belly and vegetables will be sufficient for cooking. Secure the lid of the pressure cooker. Once the weight on the lid starts to whistle or jiggle (indicating pressure buildup), reduce the heat to medium-low and cook for an additional 5 minutes. Then, turn off the heat and let it rest (steam) for 5 minutes. The steam will cook the ingredients until they are moist and tender.
Step 6
When a delicious aroma fills the air, your Kongnamul Bulgogi is ready! Opening the lid to see the steam rising will surely whet your appetite.
Step 7
Finally, add the finishing sauce ingredients: 1 Tbsp soy sauce, 1/3 Tbsp gochugaru, 1/4 Tbsp minced garlic, 1/4 Tbsp sesame oil, and 1 Tbsp plum extract. Gently toss everything together until well combined and stir-fry for another moment. The addition of this spicy and sweet sauce will make your Kongnamul Bulgogi even more flavorful and appealing.
