Super Easy Baek Jong Won Style Kongnamul Bulgogi (Spicy Stir-fried Bean Sprouts and Meat)
[Super Easy Baek Jong Won Style Kongnamul Bulgogi: A Top Dinner Recommendation for Housewarming Parties!]
Are you looking for a satisfying meal without breaking the bank in this era of high prices? I highly recommend this Kongnamul Bulgogi, inspired by Chef Baek Jong Won! You can even use two packs of bean sprouts; it’s that good.
Main Ingredients- Bulgogi meat (pork or beef) 600g
- Bean sprouts 600g (about 2 bags)
- Cheongyang chili peppers 2
- Green onion 1 stalk
- Onion 1
Seasoning Sauce- Soy sauce 8 Tbsp
- Sugar 2 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Minced garlic 4 Tbsp
- Cooking wine (Mirin) 4 Tbsp
- Gochujang (Korean chili paste) 6 Tbsp
- Soy sauce 8 Tbsp
- Sugar 2 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Minced garlic 4 Tbsp
- Cooking wine (Mirin) 4 Tbsp
- Gochujang (Korean chili paste) 6 Tbsp
Cooking Instructions
Step 1
In a bowl, combine all the ingredients for the seasoning sauce: 8 Tbsp soy sauce, 2 Tbsp sugar, 4 Tbsp gochugaru, 4 Tbsp minced garlic, 4 Tbsp cooking wine, and 6 Tbsp gochujang. Whisk thoroughly until well combined to create a delicious sauce. Ensure all ingredients are evenly mixed.
Step 2
Prepare a wide and deep pot or pan. Here’s the crucial tip: Do NOT add any water. Start by generously layering the washed bean sprouts (600g) at the bottom of the pot. Next, add the sliced onion (1) and diagonally sliced green onion (1 stalk) on top of the bean sprouts. Finally, arrange the bulgogi meat (600g) one by one, ensuring it doesn’t overlap too much. Layering the ingredients this way allows their natural juices and flavors to meld beautifully as they cook, resulting in a richer taste.
Step 3
After layering all the ingredients, drizzle the prepared seasoning sauce evenly over the layers. Repeat the process of adding meat and drizzling sauce, then adding more meat and sauce. This layering technique will create a visually impressive, ‘mountainous’ pile of Kongnamul Bulgogi.
Step 4
Now, cover the pot with a lid and bring it to a simmer over medium heat. Initially, it might seem like the bean sprouts aren’t releasing much liquid, but as they heat up, they will release a generous amount of fresh, flavorful water. This natural broth is key to cooking the meat and vegetables moistly and tenderly, so don’t worry. Let it simmer for about 10-15 minutes, or until the meat is cooked through and the sauce has thickened slightly.
Step 5
Finally, add the 2 Cheongyang chili peppers, sliced diagonally, over the top for a touch of heat and color. You can simmer for another minute to infuse the flavors, or simply turn off the heat, cover, and let the residual heat finish cooking. Your delicious Kongnamul Bulgogi is ready! Serve it generously over a bowl of hot rice for a truly delightful meal. It’s a dish the whole family will love.
