Baeng Jong-won’s Pork Belly and Bean Sprout Bulgogi
Super Easy & Delicious Pork Belly and Bean Sprout Bulgogi (Baeng Jong-won’s Recipe)
Your ultimate go-to when you have no appetite or are unsure what to cook for a meal! This Pork Belly and Bean Sprout Bulgogi, made with Baeng Jong-won’s foolproof golden recipe, is incredibly simple to prepare and outrageously delicious. It’s a rice thief, and we highly recommend finishing it off by stir-frying rice in the leftover sauce! Let’s get started!
Main Ingredients
- 500g thinly sliced pork belly (daepae samgyeopsal)
- 300g crisp bean sprouts
- 1/2 onion
- 1/2 stalk green onion (scallion)
- 2 Cheongyang chili peppers (adjust to your spice preference)
- 1 cluster oyster mushrooms
- 10 fresh perilla leaves (kkaennip)
- A pinch of black pepper
- A sprinkle of sesame seeds
Spicy & Sweet Sauce
- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp guk-ganjang or soy sauce
- 3 Tbsp mirin (rice wine)
- 2 Tbsp sugar
- 2 Tbsp minced garlic
- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp guk-ganjang or soy sauce
- 3 Tbsp mirin (rice wine)
- 2 Tbsp sugar
- 2 Tbsp minced garlic
Cooking Instructions
Step 1
First, thoroughly wash the bean sprouts under running water. After washing, drain them completely in a colander. This ensures that excess water doesn’t make the dish soupy later and keeps the bean sprouts crisp.
Step 2
Tear the oyster mushrooms into bite-sized pieces with your hands along the natural grain. Wash the perilla leaves, pat them dry, then roll them up tightly and slice them into about 0.5cm strips. This helps the sauce adhere better and enhances the flavor.
Step 3
Thinly slice the onion into strips. Slice the green onion and Cheongyang chili peppers diagonally. Mince the garlic to prepare the sauce base.
Step 4
Now, let’s make the delicious sauce. In a bowl, combine 3 Tbsp gochujang, 3 Tbsp gochugaru, 3 Tbsp soy sauce, 3 Tbsp mirin, 2 Tbsp sugar, and 2 Tbsp minced garlic. Mix everything thoroughly until smooth, ensuring no lumps. Preparing the sauce in advance makes the cooking process much smoother.
Step 5
Get ready with a deep wok or a wide pan. Place all the drained bean sprouts at the bottom. Layering the bean sprouts thickly acts like a blanket, allowing them to release moisture as they cook, which helps distribute the sauce evenly.
Step 6
Arrange the prepared oyster mushrooms, sliced onions, and chopped green onions and chili peppers on top of the bean sprouts.
Step 7
Next, lay the thinly sliced pork belly evenly over the vegetables, making sure not to overlap the slices too much. Finally, sprinkle a little black pepper over the pork belly to help eliminate any gamey odor and enhance its savory flavor.
Step 8
Pour the pre-mixed sauce generously and evenly over all the ingredients in the wok.
Step 9
Turn the heat to high and begin cooking. Initially, cover the wok with a lid and let it cook until the bean sprouts start to sizzle and release their moisture. The sound of the bean sprouts sizzling is a good sign that they are cooking well.
Step 10
Once the bean sprouts have released enough liquid, remove the lid. Gently stir the ingredients with a spatula or chopsticks, mixing the sauce evenly throughout. Be careful not to stir too vigorously, as this can break down the bean sprouts.
Step 11
Continue stir-frying over high heat until the pork belly is fully cooked and the bean sprouts and sauce are well combined. Cook until the ingredients are beautifully coated and glistening with the sauce.
Step 12
When the pork and vegetables are all cooked and the delicious aroma fills the air, add the sliced perilla leaves and stir-fry for just a minute longer to infuse their fresh aroma. Perilla leaves can become mushy if overcooked, so adding them at the very end is key.
Step 13
Just before turning off the heat, sprinkle a generous amount of sesame seeds over the dish for a nutty flavor and a beautiful finish.
Step 14
Your mouth-watering Pork Belly and Bean Sprout Bulgogi is ready! Enjoy it with a hot bowl of rice.
