Baek Jong-won Style Spicy Stir-fried Bean Sprouts with Pork
How to Make Baek Jong-won’s Famous Spicy Stir-fried Bean Sprouts with Pork
Enjoy this beloved Korean dish, ‘Kongbul’, right in your own kitchen with a recipe inspired by the famous chef Baek Jong-won! Instead of thinly sliced pork belly (daepae samgyeopsal), we’re using tender pork shoulder (apdarisal) for a less greasy and more refined flavor. The delightful crunch of fresh bean sprouts perfectly complements the chewy pork, creating a symphony of textures and tastes. Wrap it all up in a lettuce leaf for a delicious bite, or finish by stir-frying rice in the leftover savory sauce for a truly satisfying meal. This recipe is designed to be easy enough for beginners while guaranteeing delicious results, just as Baek Jong-won’s recipes are known for. Feel free to adjust the seasoning slightly to perfectly match your palate!
Main Ingredients- Pork Shoulder (for Bulgogi), 500g
- Fresh Bean Sprouts, 500g
- Onion, 1/2 (thinly sliced)
- Cheongyang Pepper (Korean chili), 1 (finely chopped)
- Carrot, 1/4 (thinly julienned)
- Mushrooms of your choice, 1 handful (sliced)
Seasoning Sauce- Gochujang (Korean chili paste), 4 Tbsp
- Gochugaru (Korean chili flakes), 4 Tbsp
- Soy Sauce, 3 Tbsp
- Mirin (rice wine), 2 Tbsp
- Minced Garlic, 1 Tbsp
- Honey (or corn syrup/sugar), 2 Tbsp
- Gochujang (Korean chili paste), 4 Tbsp
- Gochugaru (Korean chili flakes), 4 Tbsp
- Soy Sauce, 3 Tbsp
- Mirin (rice wine), 2 Tbsp
- Minced Garlic, 1 Tbsp
- Honey (or corn syrup/sugar), 2 Tbsp
Cooking Instructions
Step 1
Let’s get started making the delicious Spicy Stir-fried Bean Sprouts with Pork! This dish is a guaranteed crowd-pleaser.
Step 2
First, prepare the flavorful sauce that will bring this dish to life. In a bowl, combine gochujang, gochugaru, soy sauce, mirin, minced garlic, and honey. Whisk everything together until well combined. Having the sauce ready beforehand makes the cooking process much smoother.
Step 3
Now, let’s prep the vegetables to add color and texture. Thinly slice the onion and julienne the carrot. Finely chop the Cheongyang pepper for a touch of heat, and slice your favorite mushrooms. Finally, slice the green onion diagonally for added aroma.
Step 4
Time to assemble and cook! Grab a wide and deep pan. Start by spreading a generous layer of fresh bean sprouts at the bottom of the pan. Evenly distribute the sliced onion, carrot, and mushrooms over the sprouts. Then, layer the pork shoulder slices on top. Finally, pour the prepared seasoning sauce evenly over everything. (Tip: You can also layer the vegetables over the bean sprouts, and then top with the sauce and pork. Layering helps distribute ingredients evenly during cooking!)
Step 5
Now, turn the heat to medium and stir-fry everything enthusiastically until well combined! Use chopsticks or a spatula to continuously stir and prevent sticking. Cook for about 5-7 minutes, or until the pork is fully cooked and the bean sprouts are tender yet still slightly crisp. **(Pro Tip: Using a hot pot or a pan that allows for a little bit of broth to form, rather than a very flat pan, will make the stir-fried rice at the end wonderfully moist!)**
Step 6
You’ll hear it bubbling and smell the delicious aromas filling your kitchen! Keep stir-frying, ensuring the pork is cooked through and the bean sprouts retain their satisfying crunch. Adjust the heat as needed to prevent burning.
Step 7
Doesn’t it look amazing? Once your Kongbul is ready, don’t forget the best part – the stir-fried rice! The leftover sauce is packed with flavor, so simply add cooked rice and stir-fry. For an extra touch, sprinkle some roasted seaweed flakes on top, or wrap the rice in seaweed sheets for a delightful finish. Enjoy this perfectly satisfying meal from start to finish!
