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

Experience the bold, fiery flavors of Korean Kongnamul Bulgogi. Tender pork slices and crisp soybean sprouts are simmered in a rich, sweet-and-spicy gochujang sauce.

Ingredients

• 1 tbsp minced garlic
• 1 tbsp white sugar
• 1 tbsp cooking wine
• 1 tbsp dark soy sauce
• 3 tbsp thick red chili paste (gochujang)
• 1 tsp chili flakes
• 2 tbsp water
• 300 g fresh soybean sprouts
• 300 g thinly sliced raw pork rolls
• 1/2 onion
• 6 perilla leaves
• 1 green onion
• to taste green chilies

Instructions

1. 1Prepare the garlic and sugar base

   

   Place freshly minced garlic and a spoonful of white sugar into a small white bowl to form the flavorful base of the sauce.

   Tip: Finely mincing the garlic helps release its natural aromatics more effectively into the mixture.
2. 2Add soy sauce

   

   Pour dark soy sauce from a spoon into the bowl containing the minced garlic, white sugar, and cooking wine.

   Tip: Pour steadily to measure the soy sauce accurately and prevent spills.
3. 3Add chili paste

   

   Add a large scoop of thick red chili paste into the bowl with the previously combined ingredients.

   Tip: Adjust the amount of chili paste based on your preferred level of spiciness.
4. 4Mix the sauce thoroughly

   

   Stir the chili paste, garlic, and liquids together using a spoon until they blend into a thick, uniform sauce.

   Tip: Mix thoroughly to ensure the sugar is completely dissolved into the liquid.
5. 5Add water to the pan

   

   Pour a small amount of clear water from a bottle into a wide, shallow cooking pan to prepare for steaming and simmering.

   Tip: Use just enough water to prevent burning while the ingredients cook down.
6. 6Layer soybean sprouts

   

   Place a large handful of fresh soybean sprouts into the center of the pan on top of the water.

   Tip: Rinse the soybean sprouts thoroughly and drain well before adding them to the pan.
7. 7Layer the pork rolls

   

   Place a generous layer of thinly sliced raw pink pork rolls directly over the bed of soybean sprouts in the wide pan.

   Tip: Ensure the pork is evenly distributed so it cooks uniformly as it simmers.
8. 8Add the perilla leaves

   

   Scatter freshly chopped green perilla leaves evenly over the layer of raw pork slices inside the pan.

   Tip: Perilla leaves impart a distinct herbal aroma that enhances the overall flavor profile of the dish.
9. 9Add onions and chilies

   

   Add sliced green onions and green chilies to the existing pile of ingredients in the pan.

   Tip: Adjust the amount of green chilies according to your preference for heat.
10. 10Pour the chili sauce

    

    Scoop and pour the previously mixed red chili sauce directly onto the top of all the layered raw ingredients.

    Tip: Spread the sauce evenly across the center to ensure it covers all ingredients as it begins to cook down.
11. 11Simmer the dish

    

    Turn on the heat and let the ingredients simmer slowly in the pan, allowing the red sauce to mix into the meat and vegetables as they cook down.

    Tip: Keep the heat at a medium level to prevent burning at the bottom while the vegetables release their natural moisture.

Storage & Reheating

Burn It Off

Frequently Asked Questions