Spicy and Sweet Pork Belly and Bean Sprout Stir-fry (Kongbul)
The Ultimate Kongbul: Crispy Bean Sprouts Meet Flavorful Pork Belly!
Today, I’m bringing you a dish that’s perfect for when you need a flavor boost: ‘Kongbul,’ or Spicy Pork Belly and Bean Sprouts Stir-fry. The combination of thinly sliced, savory pork belly and the satisfying crunch of bean sprouts, all coated in a sweet and spicy sauce, is simply irresistible. Kongbul is a beloved dish for everyone, and the leftover sauce is pure gold! Mix it with rice, sesame oil, and seaweed flakes for an unforgettable fried rice experience. This dish is truly a winner. Let’s get cooking!
Main Ingredients
- 700g Pork Belly (thinly sliced)
- 1 stalk Scallion (cut into large pieces)
- 2 handfuls Bean Sprouts (rinsed and prepared)
Spicy and Sweet Sauce Ingredients
- 5 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes – for a spicy kick!)
- 2 Tbsp Soy Sauce
- 3 Tbsp Sugar (adjust to taste)
- 2 Tbsp Minced Garlic (for enhanced flavor!)
- 1 Tbsp Maesilcheong (Plum Extract – for umami and tenderizing)
Optional Ingredients (Add to your preference)
- 2 Cheongyang Peppers (recommended if you love spice!)
- Perilla Leaves (to taste – for a fragrant touch)
- 5 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes – for a spicy kick!)
- 2 Tbsp Soy Sauce
- 3 Tbsp Sugar (adjust to taste)
- 2 Tbsp Minced Garlic (for enhanced flavor!)
- 1 Tbsp Maesilcheong (Plum Extract – for umami and tenderizing)
Optional Ingredients (Add to your preference)
- 2 Cheongyang Peppers (recommended if you love spice!)
- Perilla Leaves (to taste – for a fragrant touch)
Cooking Instructions
Step 1
First, let’s prepare the fresh ingredients for your Kongbul. Thinly sliced pork belly is ideal for this dish because of its rich flavor. If you’re using a different cut of pork belly, make sure it’s sliced as thinly as possible.
Step 2
Now, let’s make the signature sauce that defines Kongbul! In a bowl, combine 5 Tbsp Gochujang, 4 Tbsp Gochugaru, 2 Tbsp Soy Sauce, 3 Tbsp Sugar, 2 Tbsp Minced Garlic, and 1 Tbsp Maesilcheong. Mix thoroughly until there are no lumps.
Step 3
Next, prepare your vegetables. Slice the scallion diagonally into large pieces. If you enjoy a spicier taste, finely chop the Cheongyang peppers. Rinse the perilla leaves and cut them into bite-sized pieces (2-3 sections each). If you plan to eat this as wraps, feel free to prepare extra leaves.
Step 4
Get a large, deep pan ready. Add the pork belly and the thoroughly rinsed bean sprouts to the pan. Stir-fry over medium heat until the pork belly is about halfway cooked. You’ll notice the bean sprouts starting to wilt as they cook.
Step 5
Once the pork belly is about 70% cooked, add all of the prepared sauce. Reduce the heat to low and gently mix the sauce with the pork and bean sprouts, ensuring everything is evenly coated. Be careful not to burn it!
Step 6
As the bean sprouts begin to release their moisture, turn the heat back up to medium. Continue to stir-fry until the sauce thickens and the ingredients are well combined. You can adjust the cooking time to achieve your desired sauce consistency.
Step 7
Finally, add the sliced scallions, perilla leaves, and chopped Cheongyang peppers (if using). Stir-fry for another minute or two until everything is heated through. Your delicious Kongbul, with its perfectly crunchy bean sprouts and savory pork belly, is now ready!
Step 8
Related Recipes: Enoki Mushroom Pork Belly Rolls with Lively Texture @6949088, Doenjang Marinated Pork Belly Grill with Aged Flavor @6952738, Gochujang Pork Belly Grill with Delicious Sauce @6956563
