Spicy & Sweet Stir-fried Pork with Bean Sprouts (Kong Bulgogi)
Spicy & Sweet Stir-fried Pork with Bean Sprouts (Kong Bulgogi)
Easy and Delicious Pork Stir-fry with Bean Sprouts (Kong Bulgogi) Recipe Using Pork Shoulder
Experience the delightful combination of chewy pork shoulder and crisp bean sprouts, creating a richer and more satisfying texture. This Kong Bulgogi recipe is a must-try!
Main Ingredients- Pork shoulder, 300g (for a chewy texture)
- Fresh bean sprouts, 300g (for a crisp bite)
- Onion, 1/2 (adds sweetness and depth)
- Carrot, a small amount (for color and nutrition)
- Green onion, 1 stalk (for aromatic flavor)
Kong Bulgogi Sauce- Minced garlic, 1 Tbsp (essential for rich flavor)
- Cooking wine (Mirin or Sake), 1 Tbsp (removes odor and enhances flavor)
- Soy sauce, 2 Tbsp (base for umami)
- Sugar, 1 Tbsp (balances sweetness)
- Oligosaccharide (or corn syrup), 2 Tbsp (for gloss and sweetness)
- Gochujang (Korean chili paste), 2 Tbsp (for spiciness and depth)
- Gochugaru (Korean chili flakes), 2 Tbsp (for a kick of heat)
- Ginger, 1 thin slice (adds an exotic note and removes odor)
- Black pepper, a pinch (enhances overall flavor)
- Sesame seeds, a pinch (for nutty flavor and garnish)
- Minced garlic, 1 Tbsp (essential for rich flavor)
- Cooking wine (Mirin or Sake), 1 Tbsp (removes odor and enhances flavor)
- Soy sauce, 2 Tbsp (base for umami)
- Sugar, 1 Tbsp (balances sweetness)
- Oligosaccharide (or corn syrup), 2 Tbsp (for gloss and sweetness)
- Gochujang (Korean chili paste), 2 Tbsp (for spiciness and depth)
- Gochugaru (Korean chili flakes), 2 Tbsp (for a kick of heat)
- Ginger, 1 thin slice (adds an exotic note and removes odor)
- Black pepper, a pinch (enhances overall flavor)
- Sesame seeds, a pinch (for nutty flavor and garnish)
Cooking Instructions
Step 1
Gently pat the pork shoulder dry with paper towels to remove excess blood. Cut the pork into bite-sized pieces. Properly draining the blood prevents any gamey odor and ensures a cleaner taste.
Step 2
Rinse the fresh bean sprouts thoroughly under cold running water. Trim off any loose skins from the heads or any wilted roots to ensure a cleaner eating experience. Shake off excess water after washing.
Step 3
Prepare the vegetables by thinly slicing the onion and carrot into matchsticks. Cut the green onion into thick diagonal pieces. These will add freshness and color.
Step 4
Now, let’s make the delicious Kong Bulgogi sauce. In a bowl, combine minced garlic (1 Tbsp), cooking wine (1 Tbsp), soy sauce (2 Tbsp), sugar (1 Tbsp), oligosaccharide (2 Tbsp), gochujang (2 Tbsp), and gochugaru (2 Tbsp). Add the thinly sliced ginger and a pinch of black pepper. Mix everything well until a smooth paste forms. Feel free to adjust the spiciness by altering the amounts of gochujang and gochugaru to your preference.
Step 5
In a large pan, spread the washed bean sprouts evenly across the bottom. Layer the prepared pork shoulder on top of the bean sprouts, followed by the sliced onions and carrots. Drizzle the prepared sauce evenly over all the ingredients. Cover the pan with a lid and bring to a boil over high heat. Once boiling, reduce the heat to medium and cook for 5 minutes. Cooking with the lid on allows the natural sweetness of the bean sprouts to meld with the other ingredients.
Step 6
After 5 minutes, remove the lid and use a spatula to gently loosen and mix all the ingredients together with the sauce. You’ll notice a delicious aroma as everything combines.
Step 7
Continue to stir-fry, ensuring the sauce coats everything evenly. Cook until the sauce has slightly reduced and the pork shoulder is fully cooked through. Once the pork is cooked, add the diagonally sliced green onions and stir-fry briefly until they are just tender and slightly wilted. Avoid overcooking the green onions.
Step 8
Finally, just before turning off the heat, sprinkle toasted sesame seeds over the stir-fry and give it one last toss. Your delicious Kong Bulgogi is ready! Serve hot with rice, either mixed in or enjoyed with fresh lettuce wraps for an extra burst of flavor.
