Spicy and Crunchy Bean Sprout Bulgogi
Stress Relief! Spicy & Crunchy Bean Sprout Bulgogi Recipe (feat. Delicious Fried Rice)
The perfect dish for when you have a lack of appetite! Introducing Bean Sprout Bulgogi, where the spicy and sweet sauce harmonizes with crunchy bean sprouts for an exquisite texture. The tender pork and fresh vegetables create a wonderful balance for a satisfying meal. The grand finale, fried rice, will offer an unforgettable taste with the fragrant sesame oil and kimchi flavors. It’s a true rice thief, so be sure to make it!
Main Ingredients for Bean Sprout Bulgogi- Pork (neck or shoulder cut) 300g (thinly sliced)
- Crunchy bean sprouts 200g (washed and drained)
- 1/2 Onion (thinly sliced)
- 1/3 Carrot (thinly sliced)
- 10 Fresh perilla leaves (washed and cut into quarters)
- A pinch of sesame seeds (for garnish)
Spicy Seasoning Ingredients- 1 Tbsp Mirin (or rice wine)
- A pinch of black pepper
- 1 Green onion (chopped)
- 1 Tbsp Minced garlic
- 2 Tbsp Soy sauce
- 1.5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1.5 Tbsp Oligodang (corn syrup, adjust sweetness)
- 3 Tbsp Gochujang (Korean chili paste)
- A dash of sesame oil
Finishing Fried Rice Ingredients- 2 servings Cooked rice
- Generous amount of perilla oil
- A pinch of seaweed flakes
- A pinch of sesame seeds (for garnish)
- 1 Tbsp Mirin (or rice wine)
- A pinch of black pepper
- 1 Green onion (chopped)
- 1 Tbsp Minced garlic
- 2 Tbsp Soy sauce
- 1.5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1.5 Tbsp Oligodang (corn syrup, adjust sweetness)
- 3 Tbsp Gochujang (Korean chili paste)
- A dash of sesame oil
Finishing Fried Rice Ingredients- 2 servings Cooked rice
- Generous amount of perilla oil
- A pinch of seaweed flakes
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the vegetables for the bean sprout bulgogi. Thinly slice the onion and carrot. Chop the green onion and wash the perilla leaves, then cut them into quarters.
Step 2
Now, let’s make the delicious sauce! Place the pork in a bowl. Add the prepared onion, carrot, green onion, mirin, black pepper, minced garlic, soy sauce, gochugaru, oligodang, and gochujang. Mix everything thoroughly with your hands until the pork is well-coated. Let it marinate for about 10 minutes for even better flavor.
Step 3
Preheat a pan over medium-high heat. We’ll add the sesame oil later. Add the marinated pork to the pan and stir-fry until the surface of the meat turns white. You don’t need to add extra oil; the fat from the pork will be sufficient for cooking.
Step 4
When the pork is almost cooked through, add the prepared bean sprouts to the pan and stir-fry them together. It’s important to stir-fry quickly to keep the bean sprouts crisp and just tender.
Step 5
Once the bean sprouts start to soften, add the sliced perilla leaves and stir-fry briefly. Avoid overcooking to preserve the fragrant aroma of the perilla leaves. At this stage, a little sesame oil can be added to enhance the flavor.
Step 6
Your delicious Bean Sprout Bulgogi is ready! Turn off the heat and sprinkle with sesame seeds for garnish. Serve it generously and enjoy the chewy pork, crunchy bean sprouts, and aromatic perilla leaves.
Step 7
Now for the highlight of Bean Sprout Bulgogi: the fried rice! Using scissors, finely chop the remaining sauce and ingredients in the pan. Add 2 servings of warm cooked rice and stir-fry until most of the liquid has evaporated. The key is to stir-fry while mixing well so the rice grains become fluffy.
Step 8
Once the rice is stir-fried to a fluffy consistency, generously drizzle in perilla oil. The nutty aroma of the perilla oil will elevate the taste of the fried rice. Mix in seaweed flakes and sesame seeds, and stir-fry everything together. Your fantastic fried rice is complete. Enjoy your meal!
