Wide Glass Noodle and Bean Sprout Bulgogi
Wide Glass Noodle and Bean Sprout Bulgogi
Quick and Easy Bean Sprout Bulgogi with Wide Glass Noodles using Store-Bought Sauce
How about a unique take on bean sprout bulgogi, featuring plenty of pork shoulder, wide glass noodles, and crisp bean sprouts?
Main Ingredients- 600g Pork Shoulder (thinly sliced for bulgogi)
- 150g Bean Sprouts
- 1 handful Wide Glass Noodles (pre-soaked)
- A little Green Onion
Seasoning Ingredients- 100-150g Store-bought Spicy Pork Rib Sauce
- 3 Tbsp Soy Sauce
- 1 tsp Minced Garlic
- 1 Tbsp Sugar
- A pinch of Black Pepper Powder
- 1 Tbsp Toasted Sesame Seeds
- 100-150g Store-bought Spicy Pork Rib Sauce
- 3 Tbsp Soy Sauce
- 1 tsp Minced Garlic
- 1 Tbsp Sugar
- A pinch of Black Pepper Powder
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Soak the wide glass noodles in warm water for at least 30 minutes until softened. This pre-soaking step ensures they cook evenly and become tender without clumping.
Step 2
Prepare the thinly sliced pork shoulder, meant for bulgogi, which you can get from the butcher’s counter. In a bowl, combine the pork with 2 Tbsp of the store-bought spicy pork rib sauce, 2 Tbsp soy sauce, 1 tsp minced garlic, and a pinch of black pepper. Mix well to marinate. For an even deeper flavor, marinate the pork overnight.
Step 3
Rinse the bean sprouts thoroughly and drain them completely. Removing excess water is key to prevent the dish from becoming too watery when stir-fried.
Step 4
Heat a pan over high heat. Add the marinated pork and pour in 100ml of water. Stir-fry the pork, making sure it doesn’t stick to the pan, until it’s almost cooked through and has released its juices.
Step 5
Once the pork is nearly cooked, add the rinsed bean sprouts and the soaked wide glass noodles. Stir in an additional 2-3 Tbsp of the store-bought spicy pork rib sauce. Add 1 Tbsp soy sauce and 1 Tbsp sugar to adjust the seasoning. (Tip: It’s best to start with less sauce and add more to taste later.) Reduce the heat to medium and stir-fry until all ingredients are well combined.
Step 6
Continue to stir-fry until the wide glass noodles turn transparent and are cooked through. Be careful not to overcook them, as they can become mushy. Finally, add the thinly sliced green onions and 1 Tbsp toasted sesame seeds. Stir-fry for another 1-2 minutes to finish.
Step 7
This wide glass noodle and bean sprout bulgogi offers a delightful chewy texture from the noodles and a satisfying crunch from the bean sprouts. Thanks to the reliable store-bought sauce, this dish is a guaranteed success for everyone, creating a truly delicious meal with minimal effort. Enjoy your cooking!
