Spicy and Sweet Kongbul (Pork Belly and Bean Sprout Stir-fry)
Spicy and Sweet Kongbul (Pork Belly and Bean Sprout Stir-fry)
Fridge Clean-out Recipe! Super Simple ‘Kongbul’ Using Leftover Pork Belly and Bean Sprouts
With leftover pork belly and inexpensive bean sprouts, you can whip up a fantastic meal in no time! Try this incredibly easy and flavorful ‘Kongbul’ – a perfect main dish for dinner or a savory snack alongside drinks. It’s so good, you’ll finish a whole bowl of rice!
Main Ingredients- 500g thinly sliced pork belly
- About 300g bean sprouts (purchased for approximately 1500 KRW)
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly. Blanch them in boiling water for just 1 minute, then immediately rinse under cold water and drain well. This step ensures the bean sprouts remain crisp and removes excess moisture for a better texture.
Step 2
In a wide pot or pan, arrange the thinly sliced pork belly in a single layer without overlapping. This helps the pork belly cook evenly and absorb the sauce better.
Step 3
In a bowl, combine 3 Tbsp gochugaru, 1 Tbsp gochujang, 2 Tbsp soy sauce, 1 Tbsp minced garlic, 1 Tbsp sugar, and a pinch of black pepper. Mix well to create a delicious seasoning sauce. The sugar balances the spiciness and adds depth of flavor.
Step 4
Generously pile the blanched bean sprouts (prepared in step 1) on top of the pork belly. Then, evenly pour the seasoning sauce (made in step 2) over the bean sprouts. Make sure there’s enough sauce for well-balanced flavor.
Step 5
Now, cook over medium heat. Since the pork belly is thin, it cooks very quickly, and the bean sprouts are already blanched. Stir-fry for about 5 minutes, just until everything is heated through and cooked. Avoid overcooking, as this can make the bean sprouts mushy! Stir-frying briefly like this preserves the crispness of the bean sprouts and the tenderness of the pork belly, resulting in a truly delicious dish.
