Baek Jong-won Style Bean Sprout Bulgogi
Baek Jong-won’s Bean Sprout Bulgogi Recipe You Can Make at Home
A perfect combination of crispy bean sprouts and tender thinly sliced pork belly! Here’s Baek Jong-won’s foolproof recipe for bean sprout bulgogi, a guaranteed hit on your dinner table. It’s simple yet incredibly satisfying, perfect for the whole family.
Main Ingredients- 150g thinly sliced pork belly (pre-cut for convenience)
- 150g fresh bean sprouts (washed and trimmed)
- 2 shiitake mushrooms (stems removed, thinly sliced)
- 2 Korean green chilies (seeds removed, finely chopped)
- A small bunch of green onions (white parts mainly, cut into long pieces)
Seasoning Sauce- 1 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp sugar
Cooking Instructions
Step 1
First, prepare all your ingredients. Thinly slice the shiitake mushrooms after removing their tough stems. Finely chop the Korean green chilies (removing the seeds if you prefer less heat) to add a nice kick. Cut the green onions lengthwise, focusing on the white parts. Having everything prepped makes the cooking process much smoother.
Step 2
In a pot with high sides, lay down a generous layer of the washed bean sprouts at the bottom. Next, pile on the thinly sliced pork belly. Top the pork belly with the prepared shiitake mushrooms, green chilies, and green onions. Layering plenty of vegetables ensures a delicious and moist bean sprout bulgogi.
Step 3
Now, let’s make the flavor-packed sauce! In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of cooking wine, and 1 tablespoon of sugar. Mix them together thoroughly. The beauty of Baek Jong-won’s recipes lies in their simple yet incredibly effective flavor balance. This sauce offers the perfect harmony of sweetness, spiciness, and savory depth.
Step 4
Pour the prepared sauce evenly over the layered ingredients in the pot. Cover the pot with a lid and cook over medium heat. The bean sprouts will release their moisture, steaming and cooking the pork and vegetables naturally. Stir occasionally after about 5-7 minutes to ensure the sauce distributes evenly and everything cooks through. Let it simmer for about 10 minutes in total, or until the pork is cooked and the vegetables are tender-crisp.
Step 5
For the final touch, thinly slice some perilla leaves (optional, but highly recommended!) and scatter them over the top. The aromatic perilla leaves add a wonderful fragrance and enhance the overall flavor. Cover the pot again briefly for about a minute to let the perilla leaves wilt slightly and infuse their aroma, then turn off the heat. Your delicious Bean Sprout Bulgogi is ready! Serve hot with a bowl of steamed rice.
