Spicy and Sweet Pork Belly and Bean Sprout Stir-fry
Spicy and Sweet Pork Belly and Bean Sprout Stir-fry
Make the Ultimate Rice Thief: Pork Belly and Bean Sprout Bulgogi Recipe
When you’re craving something delicious, this Pork Belly and Bean Sprout Bulgogi is your answer! The combination of crisp bean sprouts and savory pork belly creates an incredible flavor that’s sure to steal your heart (and your appetite!). It’s packed with texture and infused with a mouthwatering sauce that will make you devour bowls of rice. Let’s get cooking!
Main Ingredients- 300g thinly sliced pork belly (daepae samgyeopsal)
- 380g crisp bean sprouts
- 1 large leek, cut into thick pieces (about 5cm long)
- 1/2 medium onion, thinly sliced
Spicy and Sweet Sauce- 2 Tbsp gochugaru (Korean chili powder)
- 1.5 Tbsp sugar (adjust to your preference)
- 2.5 Tbsp paprika powder (for color and flavor)
- 2 Tbsp fish sauce (for umami)
- 2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp doenjang (fermented soybean paste, for depth)
- 1 Tbsp cooking wine (mirin or rice wine, to remove odor)
- 7 grinds black pepper
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili powder)
- 1.5 Tbsp sugar (adjust to your preference)
- 2.5 Tbsp paprika powder (for color and flavor)
- 2 Tbsp fish sauce (for umami)
- 2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp doenjang (fermented soybean paste, for depth)
- 1 Tbsp cooking wine (mirin or rice wine, to remove odor)
- 7 grinds black pepper
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare your vegetables. Cut the leek into thick pieces, about 5cm long. Thinly slice the onion. If you have time, gently pat the thinly sliced pork belly with paper towels to remove excess moisture for a cleaner taste.
Step 2
For a delightful crunch, rinse the bean sprouts thoroughly under cold running water. Then, drain them well in a colander. It’s important to remove as much water as possible, as excess moisture can make the stir-fry watery.
Step 3
Now, let’s make the delicious sauce. In a bowl, combine gochugaru (2 Tbsp), sugar (1.5 Tbsp), paprika powder (2.5 Tbsp), fish sauce (2 Tbsp), gochujang (2 Tbsp), doenjang (1/2 Tbsp), cooking wine (1 Tbsp), black pepper (7 grinds), and minced garlic (1 Tbsp). Whisk everything together until well combined. Ensure the sauce is smooth.
Step 4
In a wide pan or wok, spread the drained bean sprouts evenly. Arrange the pork belly, prepared leeks, and onions on top. Pour the prepared sauce all over the ingredients. It’s best to start cooking over medium heat rather than high heat to prevent burning and allow the sauce to meld beautifully with the ingredients.
Step 5
Once the ingredients start to cook, gently stir everything together with a spatula, ensuring the sauce coats all the pork belly and vegetables evenly. Be careful not to overcook the bean sprouts; you want them to remain crisp. Once everything is nicely cooked and the sauce is glossy, turn off the heat. Serve hot over steamed rice for an amazing meal!
