Spicy & Sweet Kongbul (Bean Sprout Pork Bulgogi)
How to Make Kongbul: The Perfect Harmony of Crunchy Bean Sprouts and Tender Pork Bulgogi
Introducing Kongbul, a special dish made with pork neck, a staple from our local supermarket. Instead of thinly sliced pork belly, we’re using pork neck today, stir-fried with bean sprouts. The spicy and sweet sauce is incredibly appetizing and perfect with rice. Kongbul is a simple yet impressive meal, great for dinner or as a snack with drinks. Let’s make it now!
Main Ingredients- Pork neck or thinly sliced pork for bulgogi, appropriate amount
- Fresh bean sprouts, 1-2 handfuls (approx. 200-300g)
- Onion, 1/2 to 1
Spicy & Sweet Sauce- Gochujang (Korean chili paste), 2 Tbsp
- Sugar or Oligodang (corn syrup), 3 Tbsp
- Mirin (rice wine) or cooking wine, 3 Tbsp
- Soy sauce, 2 Tbsp
- Gochujang (Korean chili paste), 2 Tbsp
- Sugar or Oligodang (corn syrup), 3 Tbsp
- Mirin (rice wine) or cooking wine, 3 Tbsp
- Soy sauce, 2 Tbsp
Cooking Instructions
Step 1
Thaw the pork neck, either by soaking it in cold water or using your microwave’s defrost function, until it’s tender. Thinner cuts of pork for bulgogi absorb the sauce better and have a more pleasant texture. Choose ‘bulgogi-cut’ or ‘neck’ cuts when purchasing.
Step 2
Rinse the bean sprouts thoroughly under running water and drain well. Peel and thinly slice the onion. Adjust the amount of onion to your preference; it adds sweetness and depth of flavor to the dish.
Step 3
In a bowl, mix together gochujang (2 Tbsp), sugar or oligodang (3 Tbsp), mirin (3 Tbsp), and soy sauce (2 Tbsp) to create the delicious sauce. Add the thawed pork, rinsed bean sprouts, and sliced onion to the sauce. Gently mix everything together to coat evenly. For best results, let it marinate for about 30 minutes.
Step 4
Heat a pan over medium-high heat. Add all the marinated pork, bean sprouts, and onion. Stir-fry, stirring occasionally, until the pork is fully cooked and the bean sprouts are tender-crisp. Once it starts simmering and all the ingredients are well combined, turn off the heat and enjoy! This dish is excellent served over rice as a rice bowl or wrapped in lettuce leaves as ssam.
