Spicy Stir-Fried Bean Sprouts with Pork Recipe
The Perfect Harmony of Crunchy Bean Sprouts and Tender Pork! Bean Sprout Bulgogi
Bean sprouts are packed with Vitamin C and asparagine, making them excellent for fatigue and hangover relief! Their rich fiber content also supports gut health, making them a versatile vegetable. Adding tender pork balances the nutrition, creating a delicious and healthy Bean Sprout Bulgogi – a top-tier dish that offers both taste and well-being. Complete a hearty and impressive meal with this simple recipe!
Main Ingredients
- 600g pork shoulder, cut into bite-sized pieces
- 2 handfuls of fresh bean sprouts, rinsed thoroughly
- 1 onion, thinly sliced
- 1 green onion, sliced diagonally
- 10-15 perilla leaves, cut into manageable pieces
- 3 Korean green chili peppers, sliced diagonally (adjust to your spice preference)
Spicy and Sweet Sauce
- 2 Tbsp gochujang (Korean chili paste) for a spicy base
- 2 Tbsp gochugaru (Korean chili powder) for a zesty kick
- 2 Tbsp oligosaccharide for shine and sweetness
- 1 Tbsp sugar to balance sweetness and enhance flavor
- 3 Tbsp fermented shrimp sauce (or anchovy sauce) for deep umami
- 3 Koin broths (or 1 cup water) to enrich the sauce
- 1 Tbsp minced garlic for aromatic depth
- 1 Tbsp sesame oil for a nutty finish
- A pinch of sesame seeds for garnish and nutty flavor
- 2 Tbsp gochujang (Korean chili paste) for a spicy base
- 2 Tbsp gochugaru (Korean chili powder) for a zesty kick
- 2 Tbsp oligosaccharide for shine and sweetness
- 1 Tbsp sugar to balance sweetness and enhance flavor
- 3 Tbsp fermented shrimp sauce (or anchovy sauce) for deep umami
- 3 Koin broths (or 1 cup water) to enrich the sauce
- 1 Tbsp minced garlic for aromatic depth
- 1 Tbsp sesame oil for a nutty finish
- A pinch of sesame seeds for garnish and nutty flavor
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water and drain them. It’s important to keep the sprouts crunchy, so avoid over-washing.
Step 2
Peel and thinly slice the onion. Slicing them thickly helps maintain their texture and prevents them from becoming mushy during cooking.
Step 3
Wash the green onion and slice it diagonally at a 45-degree angle. This cutting method ensures even heat distribution and enhances flavor.
Step 4
Wash the Korean green chili peppers and slice them diagonally at a 45-degree angle. If you prefer it spicier, leave the seeds in; if you want it milder, remove the seeds.
Step 5
Wash the perilla leaves, remove the stems, and cut them into bite-sized pieces. Cutting them into 2-3 pieces is usually ideal.
Step 6
Now, let’s make the delicious sauce. In a large bowl, combine gochujang, gochugaru, oligosaccharide, sugar, fermented shrimp sauce, and minced garlic. Mix them well. Add the Koin broths (or water) to reach your desired consistency.
Step 7
In a heated pot, spread the rinsed bean sprouts generously at the bottom. The moisture released from the sprouts as they cook will help tenderize the other ingredients.
Step 8
Arrange the sliced onion, diagonally cut green onion, and chili peppers attractively over the bean sprouts. Pour the Koin broths (or water) in between the ingredients.
Step 9
Place the prepared pork shoulder slices on top, then evenly spread the pre-made sauce over the pork. Cover the pot and begin to cook over medium-low heat.
Step 10
After simmering for about 5-7 minutes, once the bean sprouts begin to soften slightly, open the lid and thoroughly mix all the ingredients, including the sauce. This ensures the flavors meld together beautifully.
Step 11
Once the pork and vegetables are tender, turn off the heat. Drizzle in 1 Tbsp of sesame oil for a fragrant finish. Sprinkle with sesame seeds for a visually appealing and nutty garnish. Your delicious Bean Sprout Bulgogi is ready! Enjoy it with rice.
