Spicy and Sweet Kongnamul Bulgogi: A Flavorful Baek Jong Won Style Recipe
How to Make Kongnamul Bulgogi: Baek Jong Won’s Delicious Recipe
We enjoyed a delicious dinner with Kongnamul Bulgogi, a dish loved by my partner and enjoyed by me too, made with just one pack of bean sprouts. This recipe brings together the satisfying crunch of bean sprouts with the tender richness of thinly sliced pork belly, all coated in a vibrant, savory-sweet sauce.
Main Ingredients- 260g Bean Sprouts
- 240g Thinly Sliced Pork Belly (Daepae Samgyeopsal)
- 80g Onion (about 1/2 medium)
- 60g Green Onion (about 1/2 stalk)
- 7 pieces Perilla Leaves (Shiso leaves, about 15g)
- Sesame Seeds, for garnish
Kongbul Seasoning Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2.5 Tbsp Jin-ganjang (Korean soy sauce)
- 2 Tbsp Sugar
- 2.5 Tbsp Mirin (rice wine)
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2.5 Tbsp Jin-ganjang (Korean soy sauce)
- 2 Tbsp Sugar
- 2.5 Tbsp Mirin (rice wine)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
Start by placing about 260g of bean sprouts into a bowl. To ensure a clean taste, rinse the bean sprouts thoroughly. Fill the bowl with enough water to cover the sprouts and gently swish them with your hands. Repeat this process 3 to 4 times, changing the water each time, until the sprouts are clean.
Step 2
Drain the washed bean sprouts well using a colander. It’s important to remove excess water to prevent the sauce from becoming too diluted later on.
Step 3
Prepare the perilla leaves by trimming off the stems. Place the leaves on your palm and gently wipe them with your fingers to clean. Rinse them under running water about 3 times. Drain the leaves in a colander.
Step 4
Once the perilla leaves are drained, fold them in half and cut them into pieces about 4 to 5 equal sections, depending on their size. This makes them easier to eat after stir-frying.
Step 5
Prepare your desired amount of thinly sliced pork belly (Daepae Samgyeopsal). This cut cooks quickly and is perfect for stir-fries.
Step 6
Wash the green onions and slice them into pieces about 1.5cm thick. Slice the onion into thin strips, about 4 to 5mm thick. These cuts ensure they cook nicely and add great texture.
Step 7
Now, let’s make the delicious Kongbul seasoning sauce. In a bowl, combine 2.5 Tbsp Jin-ganjang, 2 Tbsp Gochujang, 2 Tbsp Gochugaru, 2 Tbsp Sugar, 2.5 Tbsp Mirin, and 1 Tbsp minced garlic. Mix everything thoroughly with a spoon until well combined and smooth. Ensure there are no lumps.
Step 8
Get a wide pot or pan ready. First, spread the drained bean sprouts evenly across the bottom of the pot. Then, layer the sliced onions and chopped green onions on top of the bean sprouts.
Step 9
Arrange the thinly sliced pork belly over the green onions and onions, making sure it’s spread out in a single layer as much as possible. Finally, lay the cut perilla leaves on top.
Step 10
With all the ingredients layered, pour the prepared Kongbul seasoning sauce evenly over everything in the pot. Scrape the bowl clean with a spatula or spoon to ensure all the delicious sauce is used.
Step 11
Cover the pot with a lid and let it cook over medium-low heat for about 5 minutes. Starting on medium-low heat allows the bean sprouts to release their moisture gently, preventing the ingredients from burning and ensuring they cook evenly.
Step 12
After about 5 minutes, carefully remove the lid to check. You should see that the volume of the ingredients has reduced by about half due to the moisture released from the bean sprouts. This indicates they are ready for the next step.
Step 13
Once enough moisture has been released, use chopsticks or a spatula to stir everything together thoroughly, mixing the ingredients with the sauce. Break apart any clumps of pork belly and ensure the vegetables and sauce are well combined. Return to medium-low heat and let it simmer until it’s bubbling.
Step 14
Continue to stir occasionally as it simmers to ensure the pork belly cooks completely and the sauce thickens, coating all the ingredients with flavor.
Step 15
A key to Baek Jong Won’s Kongbul is managing the moisture! The final seasoning will depend on how much liquid remains. Taste the dish and if it feels too bland, continue to simmer and reduce the sauce further over medium-low heat until it reaches your desired taste. Adjusting the seasoning to your preference is crucial.
Step 16
Once the Kongnamul Bulgogi is seasoned to perfection, turn off the heat. Sprinkle a generous amount of sesame seeds over the top for a nutty finish. Your delicious Baek Jong Won-style Kongnamul Bulgogi is now ready to be enjoyed with a hot bowl of rice!
