Cooking

Spicy Pork and Bean Sprout Stir-fry (Kongnamul Bulgogi)





Spicy Pork and Bean Sprout Stir-fry (Kongnamul Bulgogi)

Taste of a Korean Restaurant at Home! Easy Kongnamul Bulgogi Recipe

Are you looking to recreate delicious restaurant-style dishes at home? Inspired by popular cooking YouTube channels, I’ve perfected this Kongnamul Bulgogi (Spicy Pork and Bean Sprout Stir-fry) recipe. You can achieve the same rich, savory, and slightly spicy flavor you love from Korean restaurants, right in your own kitchen. It’s a fantastic meal for any occasion, whether it’s a casual weeknight dinner or a special gathering. Give this recipe a try and enjoy a truly satisfying meal!

Recipe Info

  • Category : Main dish
  • Ingredient Category : Pork
  • Occasion : Everyday
  • Cooking : Stir-fry
  • Servings : 2 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Beginner

Main Ingredients
  • Bean sprouts 200-300g
  • Thinly sliced pork belly (daepae samgyeopsal) 200-300g
  • Green onion 1 handful
  • Mushrooms (any kind) appropriate amount
  • Onion 1

Cooking Instructions

Step 1

First, rinse the bean sprouts thoroughly under cold running water and drain them well. Cut the green onions diagonally into large pieces, or if you have pre-cut green onions, you can use them as they are. Fresh ingredients will always yield the best flavor.

Step 2

Now, let’s prepare the delicious sauce. In a bowl, combine minced garlic (1 Tbsp), ground black pepper (1/4 tsp), gochugaru (3 Tbsp), sugar (2 Tbsp), gochujang (2 Tbsp), cooking wine (1 Tbsp), sesame oil (1 Tbsp), soy sauce (3 Tbsp), and oyster sauce (1/2 to 1 Tbsp). Mix everything together until well combined. This blend creates a perfect balance of sweetness, spiciness, and umami, making it an irresistible sauce that pairs wonderfully with rice.

Step 3

In a wide pan or a stir-fry grill pan, spread the prepared bean sprouts evenly at the bottom. Next, arrange the thinly sliced pork belly (daepae samgyeopsal) attractively over the bean sprouts. Thinly slice the onion and scatter it around the pork, then add your choice of mushrooms (like king oyster, shiitake, or button mushrooms), trimmed as needed. The colorful vegetables will make the dish visually appealing.

Step 4

Turn the heat to high and begin to cook. Once the bean sprouts at the bottom start to wilt from the heat and moisture, generously ladle the prepared sauce over the pork and bean sprouts. Stir everything together gently, ensuring the sauce coats all ingredients, and cook until the bean sprouts are tender-crisp and the pork is fully cooked. Be careful not to overcook, as the bean sprouts can become mushy.

Step 5

After enjoying a portion of the Kongnamul Bulgogi, add 2 bowls of cooked rice to the remaining sauce in the pan. Stir-fry the rice until it’s well combined with the sauce. Drizzle with 1 Tbsp of sesame oil and sprinkle generously with seaweed flakes for an incredibly flavorful fried rice that rivals restaurant versions. For an extra touch, you can also add finely chopped kimchi for a delightful twist, making it a perfect accompaniment for drinks!



Exit mobile version