Spicy Pork Bulgogi Soup with Rice
Spicy and Hearty Pork Bulgogi Soup: A Must-Try on a Rainy Day!
On a drizzly, cold day, nothing beats a steaming bowl of spicy soup. This Pork Bulgogi Soup is simmered to perfection with tender pork bulgogi and crisp bean sprouts, creating a rich and satisfying meal. Its savory, spicy broth is incredibly comforting, making it the perfect dish to warm you up from the inside out. Enjoy a hearty bowl of rice drowned in this delicious soup!
Main Ingredients
- Pork shoulder (front leg) 200g
- Bean sprouts 300g
- Green onion 1/2 stalk
- Chili pepper 1 (e.g., Cheongyang chili)
Seasoning & Others
- Doenjang (soybean paste) 2 Tbsp
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Gochugaru (red pepper flakes) 2 Tbsp
- Water (generous amount)
- Doenjang (soybean paste) 2 Tbsp
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Gochugaru (red pepper flakes) 2 Tbsp
- Water (generous amount)
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water and drain them well. Keeping the bean sprouts crisp is key to the soup’s texture.
Step 2
Wash the green onion and thinly slice it lengthwise into about 0.5 cm pieces, including both the white and green parts. Remove the seeds from the chili pepper and chop it finely. For extra spiciness, use a Cheongyang chili, or mix in a red chili for color.
Step 3
In a bowl, combine the 200g of pork shoulder with 2 Tbsp of doenjang and 1 Tbsp of minced garlic. Mix well to ensure the pork is evenly coated with the marinade. The doenjang not only tenderizes the meat but also adds a deep, savory flavor.
Step 4
Prepare a wide pot or wok. Add the marinated pork and the rinsed bean sprouts to the pot. Drizzle 1 Tbsp of sesame oil over them.
Step 5
Now, turn the heat to high and stir-fry the bean sprouts. As the bean sprouts begin to release their moisture, stir-fry them with the pork. This process helps maintain the bean sprouts’ crispness and infuses the pork with more flavor.
Step 6
Once the bean sprouts and pork are somewhat stir-fried, add a generous amount of water. Pour enough water to cover the ingredients or slightly more. You can adjust the amount of broth later as it simmers.
Step 7
When the water comes to a boil, gently break apart any clumps of pork with chopsticks or a spatula while it’s cooking. Ensure the pork is evenly cooked throughout.
Step 8
As the soup begins to simmer and the flavors meld, add 2 Tbsp of gochugaru for a spicy kick. Feel free to adjust the amount of gochugaru to your preference.
Step 9
Finally, add the chopped chili pepper and sliced green onion, and let it simmer for a short while longer. Once all ingredients are well combined, taste the soup and season with salt or soy sauce if needed. A dash of fermented seafood (like saeu-jeot) can also enhance the umami.
Step 10
When the soup is bubbling and looks delicious, turn off the heat. Ladle the soup generously into a deep bowl. Enjoy it piping hot with a bowl of rice, perhaps with some kimchi on the side. Enjoy your meal!
