Spicy and Sweet Bean Sprout Bulgogi at Home
Make Deliciously Spicy Bean Sprout Bulgogi!
Enjoy authentic Kong-bul at home with this easy recipe.
Ingredients
- 600g thinly sliced pork belly (pork belly with a good balance of fat is recommended)
- 1 bag bean sprouts (approx. 300-400g, choose fresh and crisp ones)
- 1 medium onion, thinly sliced
- 10 fresh perilla leaves, washed and thinly sliced
- A handful of rice cake soup slices (tteokguk tteok), optional (rinse in cold water to prevent sticking)
Cooking Instructions
Step 1
First, rinse the bag of bean sprouts thoroughly under running water. Drain them in a colander. This step helps maintain the crisp texture of the bean sprouts.
Step 2
The thinly sliced pork belly is ready to use as is. You can lightly pat it with paper towels to remove excess moisture for a cleaner taste.
Step 3
Prepare the rice cake soup slices. If you enjoy them, feel free to add more. Rinse them in cold water to prevent them from sticking together. (This is an optional ingredient.)
Step 4
In a wide pan or pot, spread a generous layer of the prepared bean sprouts at the bottom. Then, evenly scatter the sliced onions over the bean sprouts. The moisture released from the onions will blend with the bean sprouts, enhancing the flavor.
Step 5
Arrange the thinly sliced pork belly over the bean sprouts and onions, covering the surface as much as possible. Don’t worry if it looks like too much; the meat will shrink as it cooks.
Step 6
Now, let’s make the delicious seasoning sauce. In a bowl, combine 2 Tbsp gochujang, 2 Tbsp gochugaru, 2 Tbsp soy sauce, 2 Tbsp sugar, and 1 Tbsp minced garlic. Mix them well. Pour the prepared sauce evenly over the pork belly and vegetables.
Step 7
It might seem like a lot of ingredients initially, but as it cooks, the bean sprouts will release water and the pork belly will shrink in volume, resulting in a perfectly balanced amount. Don’t be surprised, just keep cooking!
Step 8
Cover the pan and simmer over medium heat for about 10-15 minutes. Stir occasionally to prevent the sauce from burning. Once the bean sprouts are wilted and the pork belly is fully cooked, add the rice cake soup slices and sliced perilla leaves. Cook for another minute until the rice cakes are tender. The fresh aroma of perilla leaves at the end adds a wonderful touch. Enjoy your delicious Kong-bul!
