Spicy & Sweet Pork Bulgogi with Bean Sprouts
Foolproof Kongbul! A Recommended Dinner Menu: How to Make Bean Sprout Pork Bulgogi
Everyone’s favorite Kongbul! Shall we try this golden recipe?^^
Main Ingredients- 600g thinly sliced pork belly
- 200g bean sprouts
- 1/2 onion
- 1 green onion
- 10 perilla leaves
- 2 Cheongyang chili peppers (optional)
Spicy & Sweet Sauce- 4 Tbsp gochugaru (Korean chili powder)
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 2 Tbsp maesilcheong (plum extract)
- 1 Tbsp oyster sauce
- 1 Tbsp sesame oil
- A pinch of black pepper
- 4 Tbsp gochugaru (Korean chili powder)
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 2 Tbsp maesilcheong (plum extract)
- 1 Tbsp oyster sauce
- 1 Tbsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Slice the onion thickly into strips. The green onion is best sliced into thin strips, but if you don’t have that, just chop it roughly. Cut the perilla leaves into large pieces as well. If you like it spicy, finely chop the Cheongyang chili peppers.
Step 2
The key to delicious Kongbul is the sauce! It’s important to make the sauce, which contains gochugaru, before you start cooking and let it sit for a while. At least 10 minutes is recommended for the flavors to meld.
Step 3
A wide and shallow pot is perfect for making Kongbul. Spread the bean sprouts evenly on the bottom of the pot. Placing the bean sprouts at the bottom ensures they cook without burning and stay moist.
Step 4
Arrange the sliced onion, green onion, perilla leaves, and optional chili peppers on top of the bean sprouts. The colorful vegetables will add beauty to the dish.
Step 5
Now, pour the pre-made sauce evenly over all the ingredients. After ensuring the sauce is distributed well, place it over high heat to start cooking.
Step 6
Start with medium heat. Once the vegetables release moisture and begin to wilt, stir everything together to cook evenly. Be careful not to burn the meat while it cooks.
Step 7
Once the thinly sliced pork belly is fully cooked and the bean sprouts are still crisp, your delicious Bean Sprout Pork Bulgogi is ready! It’s best enjoyed while hot.
Step 8
If you have any leftovers, use scissors to cut the meat and vegetables into smaller pieces. This will make them perfect for fried rice.
Step 9
It’s time to make fried rice! To the leftover Kongbul, add finely chopped kimchi or pickled radish (kkakdugi), sprinkle with sesame oil and sesame seeds. Finish with a topping of shredded seaweed (gim) for the ultimate fried rice preparation!
Step 10
Stir-fry everything together over high heat until well combined. It’s important to fry until the rice grains are separated and the sauce is well absorbed.
Step 11
Finally, top the hot fried rice with plenty of mozzarella cheese and let it melt slightly. This completes a wonderfully rich and cheesy fried rice! It will be a truly satisfying meal.
