Spicy and Refreshing Kongnamul Jjigae (Bean Sprout Stew) by Chef Baek
How to Make Baek Jong-won’s Bean Sprout Stew: A Delicious Home-Style Recipe
Today, I’m making Baek Jong-won’s signature Kongnamul Jjigae, a dish renowned for its invigorating spiciness and refreshing broth. This hearty stew is perfect for a comforting home-cooked meal that’s both flavorful and satisfying.
Stew Ingredients- A generous handful of fresh bean sprouts (approx. 150-200g)
- 1 cup ground pork (approx. 150g)
- 1/2 cup cooking oil (approx. 50ml using a Korean paper cup)
- 1/2 stalk of green onion (mostly the white parts)
- 2 shiitake mushrooms
- 1/2 medium onion
- 1 chili pepper (for extra spice, optional)
- 1 red chili pepper (for color)
- 3-4 cups of clean water (approx. 600-800ml using a Korean paper cup)
Spicy Seasoning- 1 cup gochugaru (Korean chili flakes) (approx. 100g using a Korean paper cup)
- 1 tablespoon minced garlic (heaping)
- 1/2 cup soy sauce (approx. 100ml using a Korean paper cup)
- Salt to taste (Korean sea salt or fine salt recommended)
- 1 cup gochugaru (Korean chili flakes) (approx. 100g using a Korean paper cup)
- 1 tablespoon minced garlic (heaping)
- 1/2 cup soy sauce (approx. 100ml using a Korean paper cup)
- Salt to taste (Korean sea salt or fine salt recommended)
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the stew. Slice the green onion diagonally into large pieces, and chop the onion into large chunks about 1cm thick. Cutting them this way adds a pleasant texture when eaten.
Step 2
Thinly slice the shiitake mushrooms lengthwise. Their earthy flavor will infuse the broth beautifully. Slice the chili pepper and red chili pepper diagonally to add both heat and vibrant color. You can remove the seeds from the chili pepper if you prefer it less spicy.
Step 3
Now, let’s build the flavorful base of the stew. Heat a pot or deep pan over medium heat and add the cooking oil. Add the sliced green onions and stir-fry until fragrant, releasing their aroma. Once the green onions are fragrant, add the ground pork. Break it apart with chopsticks and cook until it’s completely browned and cooked through. Ensure the pork is evenly cooked without clumps.
Step 4
Reduce the heat to medium-low. Add the gochugaru (Korean chili flakes) and stir-fry for about 30 seconds, being careful not to burn it. Lightly toasting the chili flakes enhances the depth of flavor. Next, add the generous handful of bean sprouts and lightly stir-fry them, ensuring they are coated with the pork and chili flake mixture. Avoid overcooking the bean sprouts at this stage, as they can release too much water.
Step 5
It’s time to add the broth. Pour in 3-4 cups of clean water and bring it to a boil over high heat. Once the broth is vigorously boiling, add the prepared onion and shiitake mushrooms. Then, add the soy sauce and minced garlic. Let it simmer for a few more minutes to allow the flavors to meld together.
Step 6
Taste the broth and adjust the seasoning with salt as needed. Check that the bean sprouts are tender-crisp. Finally, add the diagonally sliced chili and red chili peppers and simmer for another minute to finish. This will create a perfectly spicy and refreshing Kongnamul Jjigae. Don’t overcook the peppers after adding them.
Step 7
Your delicious Baek Jong-won style Kongnamul Jjigae is ready to be enjoyed! Serve it hot with a bowl of rice for a truly satisfying home-cooked meal. The spicy and refreshing broth is truly exceptional.
