Spicy & Sweet Kongbul (Spicy Stir-fried Bean Sprouts)
Easy Baekpa Pa’s Kongbul Recipe: Perfect Match with Thinly Sliced Pork Belly and Crunchy Bean Sprouts!
On my way home from work, I spotted fresh bean sprouts at the supermarket, which immediately brought to mind Kongbul (spicy stir-fried bean sprouts)! I decided to make a simple yet delicious Kongbul using Baekpa Pa’s recipe. The thinly sliced pork belly combined with the crunchy bean sprouts and crisp vegetables creates an irresistible dish that’s perfect with rice. It’s an incredibly appealing dish because you can enjoy a satisfying dinner with just this one item, without needing many side dishes. Let’s complete your dinner table with this hearty dish of thinly sliced pork belly stir-fried in a spicy and sweet sauce!
Main Ingredients- 300g Bean sprouts
- 500g Thinly sliced pork belly
- 1 Onion
- 2 Cheongyang chili peppers (or other spicy green chilies)
- 1 Green onion (scallion)
- A pinch of black pepper
Sauce- 6 Tbsp Soy sauce
- 6 Tbsp Mirin (or cooking sake)
- 3 Tbsp Gochugaru (Korean red chili flakes)
- 3 Tbsp Gochujang (Korean red chili paste)
- 3.5 Tbsp Sugar
- 2 Tbsp Minced garlic
- 1 Tbsp Toasted sesame seeds
- 6 Tbsp Soy sauce
- 6 Tbsp Mirin (or cooking sake)
- 3 Tbsp Gochugaru (Korean red chili flakes)
- 3 Tbsp Gochujang (Korean red chili paste)
- 3.5 Tbsp Sugar
- 2 Tbsp Minced garlic
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly under running water. After washing, place them in a colander and let them drain well. This is crucial to prevent too much water from accumulating during cooking, which can dilute the sauce’s flavor.
Step 2
Now, let’s make the sauce that will define the dish! The key to Kongbul is its delicious sauce. Combine the soy sauce, mirin, gochugaru, gochujang, sugar, minced garlic, and sesame seeds in a bowl. Stir everything together until the sugar is well dissolved. A helpful tip is to prepare the sauce in advance; while you’re prepping the vegetables, the flavors will meld and deepen, similar to how sauces are aged in restaurants!
Step 3
Slice the onion into thick strips, not too thin. If sliced too thinly, they can become mushy when cooked, potentially making the dish look unappetizing. Thicker slices maintain a better texture.
Step 4
Slice the green onion diagonally into generous pieces. The subtle sweetness and aroma of the green onion will enhance the flavor of the Kongbul. Even if children are usually hesitant about green onions, when cooked, they become sweet and are also known to boost immunity and help prevent colds, so it’s worth including!
Step 5
Slice the Cheongyang chili peppers diagonally as well. If you chop them too finely, they can be difficult to remove while eating, so cut them into larger, bite-sized diagonal pieces. If you enjoy more heat, feel free to adjust the quantity or add more.
Step 6
Now, let’s prepare to stir-fry. Spread the drained bean sprouts evenly across the bottom of a wide pan, ensuring they aren’t piled up too high. Importantly, do NOT add any oil at this stage! The bean sprouts and vegetables will release their own moisture as they cook, preventing them from sticking or burning without any added oil.
Step 7
It’s time for the star of our dish: the thinly sliced pork belly! Make sure the gas burner is still OFF. Place the pork belly slices over the bean sprouts, and then layer the prepared vegetables and sauce on top. We’ll turn on the heat only after all the ingredients are in the pan.
Step 8
Drizzle about one-third of the prepared sauce lightly over the pork belly slices. Doing this allows the sauce to permeate the meat first, resulting in a more flavorful Kongbul. It’s a good tip to add the sauce in stages rather than all at once.
Step 9
Now, artfully arrange the remaining vegetables on top. Layer the onion, green onion, and Cheongyang chili peppers in that order. This stacking method not only looks appealing but also ensures even cooking. Pile them up like a little mountain!
Step 10
Sprinkle a pinch of black pepper over everything, and then turn the heat to medium. You’ll hear a satisfying sizzle and smell a delicious aroma rising. Cooking over medium heat, rather than high heat, is important to prevent the bean sprouts from burning and to ensure all ingredients cook evenly.
Step 11
As the vegetables cook down and the ‘mountain’ starts to collapse, you’ll begin to see moisture forming around the edges of the pan. At this point, add all the remaining sauce and stir everything together with chopsticks or a spatula, ensuring the sauce coats all the ingredients evenly. Consistent stirring is key for uniform flavor distribution.
Step 12
Continue to cook until the thinly sliced pork belly is fully cooked through. While it cooks quickly, the sauce can sometimes make it hard to tell if it’s done. Turn off the heat once the sauce has reduced to a slightly thick consistency. Your delicious Baekpa Pa’s Kongbul is now complete! Enjoy a wonderful and flavorful meal with a warm bowl of rice.
