Spicy and Sweet! Easy Pork Belly and Bean Sprout Stir-Fry (Kongbul) Recipe
Super Simple Kongbul Recipe Using Bean Sprouts and Beef Belly at Home
Today, I’m sharing a delicious Kongbul recipe that you can easily make in about 15 minutes after work, using bean sprouts and beef belly from your fridge. The spicy and sweet sauce seeps perfectly into the bean sprouts and beef belly, making it a perfect side dish for rice or a great accompaniment to drinks! The aroma of perilla leaves and green onions will further enhance the flavor.
Main Ingredients- 160g beef belly (can substitute with beef chuck flap tail, thinly sliced pork belly, etc.)
- 100g crisp bean sprouts
- 1/2 sweet onion
- 5 perilla leaves
- 1/2 green onion
- 1 Korean chili pepper (adjust to taste)
Spicy and Sweet Sauce- 2 Tbsp gochujang (Korean chili paste, heaping)
- 2 Tbsp gochugaru (Korean chili flakes, adjust spiciness)
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (e.g., mirin, to remove gamey odor)
- 1 Tbsp minced garlic
- 1 Tbsp sugar (adjust sweetness)
- 5 pinches black pepper
- 1 Tbsp perilla oil (for nutty flavor)
- 2 Tbsp gochujang (Korean chili paste, heaping)
- 2 Tbsp gochugaru (Korean chili flakes, adjust spiciness)
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (e.g., mirin, to remove gamey odor)
- 1 Tbsp minced garlic
- 1 Tbsp sugar (adjust sweetness)
- 5 pinches black pepper
- 1 Tbsp perilla oil (for nutty flavor)
Cooking Instructions
Step 1
First, let’s make the key ingredient for delicious Kongbul: the sauce! In a large bowl, combine 2 Tbsp gochujang, 2 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp minced garlic, 1 Tbsp sugar, 5 pinches of black pepper, and 1 Tbsp perilla oil for nutty flavor. Stir everything together thoroughly with a spoon until the sauce is smooth and well combined. It’s important to mix it evenly.
Step 2
Wash the fresh bean sprouts under running water until clean. Trim off any roots. Washing them thoroughly is key to avoid any unpleasant smell.
Step 3
Lightly press the beef belly with paper towels to remove any excess blood. This will help reduce any gamey odor during cooking and result in a cleaner taste.
Step 4
Now, let’s prepare the vegetables! Wash the perilla leaves, remove the stems, and cut them into 2-3 pieces. Slice the green onion diagonally, and thinly slice the onion. Finely chop the Korean chili pepper for a touch of heat. (If you’re sensitive to spice, you can remove the seeds or omit it).
Step 5
It’s time to prepare for stir-frying! Place the washed bean sprouts at the bottom of a pot or deep pan. Then, evenly arrange the sliced onions on top. The onions will caramelize and add sweetness, complementing the bean sprouts wonderfully.
Step 6
Arrange the prepared beef belly over the bean sprouts and onions. The beef belly will absorb plenty of the delicious sauce as it cooks.
Step 7
Scatter the roughly chopped perilla leaves, diagonally sliced green onions, and finely chopped Korean chili peppers attractively over the beef belly. Finally, pour the prepared spicy and sweet sauce evenly over all the ingredients. Now, cover the pot tightly and cook over medium heat for about 5-7 minutes, or until the bean sprouts have wilted.
Step 8
Once you see the bean sprouts have slightly wilted, remove the lid and reduce the heat to medium-low. Gently stir and mix with a spatula to ensure the sauce coats all the ingredients evenly. Continue to cook for another 3-5 minutes, being careful not to burn it. The sauce will thicken and develop a glossy sheen.
Step 9
When all ingredients are cooked and well-coated with the sauce, transfer the finished Kongbul to a serving dish. Finish by sprinkling sesame seeds generously over the top for added nuttiness and visual appeal. Your delicious Kongbul, loved by everyone, is ready! It’s incredibly tasty served over hot rice or wrapped in lettuce leaves.
