Spicy and Sweet Pork Belly and Bean Sprout Stir-fry (Kongbul)
Spicy and Sweet Pork Belly and Bean Sprout Stir-fry (Kongbul)
[Easy Pork Belly Recipe] Delicious Kongbul (Pork Belly and Bean Sprout Stir-fry) Recipe!
Don’t let those thinly sliced pork belly strips in your freezer go to waste! Transform them into a delicious Kongbul (Pork Belly and Bean Sprout Stir-fry). You don’t need to buy special bulgogi meat; you can make a flavorful Kongbul right at home with what you have! Say goodbye to expensive dining out and hello to a delicious homemade Kongbul that’s perfect for any meal.^^
Main Ingredients- Pork belly, thinly sliced (Samgyeopsal) 500g
- Onion 1/2 medium
- Green onion 1 stalk
- Bean sprouts 1 bag (approx. 200-300g)
- Oyster sauce 1 Tbsp (using a Korean rice spoon for measurement)
Spicy and Sweet Sauce- Gochugaru (Korean chili flakes) 4 Tbsp (using a Korean rice spoon for measurement)
- Gochujang (Korean chili paste) 2 Tbsp (using a Korean rice spoon for measurement)
- Minced garlic 1 Tbsp (using a Korean rice spoon for measurement)
- Sugar 1 Tbsp (using a Korean rice spoon for measurement)
- Soy sauce 3 Tbsp (using a Korean rice spoon for measurement)
- Cooking wine or Plum extract 2 Tbsp (using a Korean rice spoon for measurement)
- Gochugaru (Korean chili flakes) 4 Tbsp (using a Korean rice spoon for measurement)
- Gochujang (Korean chili paste) 2 Tbsp (using a Korean rice spoon for measurement)
- Minced garlic 1 Tbsp (using a Korean rice spoon for measurement)
- Sugar 1 Tbsp (using a Korean rice spoon for measurement)
- Soy sauce 3 Tbsp (using a Korean rice spoon for measurement)
- Cooking wine or Plum extract 2 Tbsp (using a Korean rice spoon for measurement)
Cooking Instructions
Step 1
First, prepare the key component for your delicious Kongbul: the sauce. In a wide bowl, combine 4 Tbsp of gochugaru, 2 Tbsp of gochujang, 3 Tbsp of soy sauce, 1 Tbsp of sugar, 1 Tbsp of minced garlic, and 2 Tbsp of cooking wine (or plum extract). Mix everything thoroughly with a spoon until the sauce is well combined. (Measuring with a Korean rice spoon is convenient!)
Step 2
Next, get your cooking pot or wok ready. Spread the washed bean sprouts evenly across the bottom of the pot. Since they will shrink considerably as they cook, make sure to use the whole bag generously.
Step 3
Now it’s time to add the vegetables on top of the bean sprouts. Arrange the thinly sliced half onion and the chopped stalk of green onion evenly over the bean sprouts.
Step 4
Place the thinly sliced pork belly, the star of the dish, on top of the vegetables. Since it cooks very quickly, it’s best to spread the slices out without overlapping them too much for even cooking.
Step 5
Pour the prepared spicy and sweet sauce evenly over all the ingredients in the pot. Make sure to use the entire sauce so the ingredients are well-coated.
Step 6
Now, begin cooking over medium-high heat. Place the pot over medium heat and wait until the vegetables start releasing their juices and the mixture begins to simmer. Once it starts boiling, adjust the heat to maintain a steady simmer.
Step 7
Once the ingredients have released liquid and the mixture is simmering, gently stir everything together using a spoon or tongs. It’s important to mix well to ensure the pork doesn’t clump together and the sauce is evenly distributed.
Step 8
After all the ingredients and sauce are well combined and cooking nicely, add 1 Tbsp of oyster sauce for an extra boost of umami. Stir again to incorporate it evenly. The oyster sauce will add a deeper, richer flavor to the dish.
Step 9
Once the oyster sauce is fully mixed and everything is perfectly combined, turn off the heat. Your delicious Kongbul is ready! Transfer it to a beautiful serving dish while it’s hot. Enjoy your homemade feast!
