Spicy and Savory Kong Bulgogi (Bean Sprout Beef)
Spicy and Savory Kong Bulgogi (Bean Sprout Beef)
Delicious Kong Bulgogi, My Way: Inspired by Chef Baek Jong-won!
Today, I’m sharing a recipe for ‘Kong Bulgogi’ that I made recently and absolutely loved! This dish, featuring thinly sliced pork belly and bean sprouts, was a popular favorite of mine years ago. Rediscovering its delicious taste after a long time was a wonderful surprise. Shall we make it together? It’s spicy, zesty, and perfectly suits my palate – this is my version of ‘Baek Jong-won Kong Bulgogi’. Using thinly sliced pork belly makes it tender and easy to eat. I’m not sure why I’ve been craving meat so much lately, haha. Let’s get cooking!
Main Ingredients- 400g Thinly Sliced Pork Belly (Daepae Samgyeopsal)
- 1 King Oyster Mushroom
- 300g Bean Sprouts (freshly washed)
- 1 King Oyster Mushroom
- 1 bunch Perilla Leaves (Kkaennip)
- 1 Red Chili Pepper
- 1 Cheongyang Chili Pepper (for extra heat)
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 1 Pinch Ginger Powder (or 1/2 tsp grated ginger)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Cheongju (or Soju)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- A pinch of Black Pepper
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 1 Pinch Ginger Powder (or 1/2 tsp grated ginger)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Cheongju (or Soju)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly under running water and drain them well. Slice the king oyster mushrooms into bite-sized rounds (about 0.5cm thick). Thinly slice the red and green chili peppers diagonally, removing the seeds if you prefer less heat. Tear the perilla leaves into large, bite-sized pieces. Trim the base of the enoki mushrooms and separate them into smaller clumps.
Step 2
Let’s prepare the delicious sauce for our Kong Bulgogi! In a large bowl, combine the gochujang, minced garlic, ginger powder, gochugaru, soy sauce, mirin, cheongju, and black pepper. Mix everything together until well combined. For the best flavor, it’s recommended to let this sauce rest in the refrigerator for about 30 minutes to allow the flavors to meld. However, if you’re short on time, it will still be delicious even if used immediately.
Step 3
Now, let’s start cooking! In a wide, deep pot or pan, spread the washed and drained bean sprouts evenly across the bottom. The moisture released from the bean sprouts as they cook will help prevent the meat from burning and keep everything moist.
Step 4
Arrange the thinly sliced pork belly over the layer of bean sprouts. The thin slices cook quickly and add a wonderfully tender texture, making them perfect for Kong Bulgogi. Add the sliced king oyster mushrooms on top of the pork belly.
Step 5
Next, let’s add the ingredients that will bring color and aroma. Layer the sliced red chili peppers, cheongyang peppers, perilla leaves, and enoki mushrooms over the meat and mushrooms. Feel free to add any leftover vegetables you have in your fridge, such as onions or green onions. Using up odds and ends is a great way to make this dish your own!
Step 6
Pour about two-thirds of the prepared sauce evenly over the vegetables and meat. Turn the heat to medium-high and gently stir-fry, using both hands or a spatula, allowing the sauce to coat everything. Once the ingredients start to cook, add the remaining sauce and continue to stir-fry until everything is well combined and cooked through. Be careful not to stir too vigorously, as this can break down the bean sprouts.
Step 7
(Optional) If you have any fresh, aromatic herbs like wild chives (dolnamul) picked from your garden, you can chop them and add them in at this stage for an extra layer of flavor. Other fresh herbs can also enhance the taste wonderfully.
Step 8
Even without adding extra water, the bean sprouts and pork belly will release enough liquid to create a light broth. If you find there isn’t enough liquid or you prefer a spicier taste, you can add a little more gochugaru and mix well. Just before turning off the heat, drizzle in the sesame oil and sprinkle the toasted sesame seeds. Give it a final quick stir, and your delicious Kong Bulgogi is ready!
Step 9
Transfer the finished Kong Bulgogi to a serving dish. Sprinkle with a few more toasted sesame seeds for garnish. Now it’s ready to be enjoyed – a spicy and incredibly satisfying dish that truly sticks to your palate! It’s fantastic served over a bowl of hot rice or wrapped in lettuce leaves with some ssamjang.
Step 10
This Kong Bulgogi recipe is also delicious when made with regular pork belly or bacon instead of the thinly sliced version. The tender texture of the thinly sliced pork belly makes it perfect for mixing with rice. It’s a wonderfully hearty meal! Enjoy making this delicious dish with your family!
