Spicy and Sweet Kongnamul Bulgogi (Spicy Pork and Bean Sprout Stir-fry)
Spicy and Sweet Kongnamul Bulgogi (Spicy Pork and Bean Sprout Stir-fry)
Tired of deciding on side dishes? Stir-fry this Kongnamul Bulgogi in a flash!
When dinner time is approaching and you can’t think of a menu, meat is always the answer! I remembered I had thin pork belly slices in the freezer, so I made Kongbul (Kongnamul Bulgogi) with them and bean sprouts.
Main Ingredients- Thin Pork Belly 500g (thinly sliced pork belly is great)
- Bean Sprouts 200g (more is better!)
- Scallion Julienne 70g (optional)
- Onion 70g (about 1/2 medium onion, thinly sliced)
Spicy and Sweet Sauce- Minced Garlic 1.5 Tbsp (use 2 Tbsp if you love garlic!)
- Gochujang (Korean Chili Paste) 2 Tbsp
- Soy Sauce 2 Tbsp
- Cooking Wine (Mirin) 2 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp (adjust to your spice preference)
- Plum Extract 2 Tbsp (for sweetness and depth)
- Black Pepper, a pinch
- Minced Garlic 1.5 Tbsp (use 2 Tbsp if you love garlic!)
- Gochujang (Korean Chili Paste) 2 Tbsp
- Soy Sauce 2 Tbsp
- Cooking Wine (Mirin) 2 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp (adjust to your spice preference)
- Plum Extract 2 Tbsp (for sweetness and depth)
- Black Pepper, a pinch
Cooking Instructions
Step 1
Let’s start by preparing all our ingredients for a smooth cooking process. You’ll need 500g of thinly sliced pork belly. While 200g of bean sprouts is a good amount, feel free to add more if you enjoy their crunchy texture. The sliced scallions and onion will add even more flavor and texture to the dish.
Step 2
First, let’s make the star of our dish, the spicy and sweet sauce! In a large bowl, add 1.5 tablespoons of minced garlic. If you’re a big garlic fan, you can certainly increase this to 2 tablespoons.
Step 3
Next, add 2 tablespoons of gochujang (Korean chili paste) to create a delicious spicy base.
Step 4
Now, add 2 tablespoons of soy sauce for that savory umami flavor.
Step 5
To tenderize the pork and remove any gamey odors, add 2 tablespoons of cooking wine (mirin).
Step 6
For a little extra kick, add 1 tablespoon of gochugaru (Korean chili flakes). You can add more if you like it spicier.
Step 7
To balance the heat with a touch of sweetness and enhance the overall flavor, add 2 tablespoons of plum extract. This is a great way to add natural sweetness without refined sugar.
Step 8
Finally, a pinch of black pepper for aroma. Whisk everything together until well combined to create your flavorful sauce. Making the sauce ahead of time will make the cooking process much quicker!
Step 9
Now it’s time to prepare the pork. If you’re using thinly sliced pork belly, cut it into bite-sized pieces with kitchen scissors. If you have pre-sliced, paper-thin pork belly (like daepae samgyeopsal), you can use that directly for even greater convenience.
Step 10
In a large pan or wok, arrange the washed bean sprouts, prepared scallion julienne, and sliced onions in an even layer at the bottom.
Step 11
Place the pork belly slices on top of the vegetables. Spoon the prepared sauce evenly over the pork. Now, turn the heat to medium-high and stir-fry everything together with a spatula until the ingredients are well combined and the pork is cooked through. Be sure to stir frequently to prevent burning.
Step 12
Since the pork belly is thin, it will cook very quickly. Continue to stir-fry until the pork is fully cooked and the bean sprouts are still delightfully crisp. Your delicious Kongnamul Bulgogi is ready! Serve it over hot rice or enjoy it with fresh lettuce wraps.
