Korean bulgogi originally used wild boar in 37 BC—bean sprouts were added during 1950s rationing to stretch expensive meat.
Kongnamul Bulgogi
Dive into the heartwarming flavors of Kongnamul Bulgogi, a delightful Korean stir-fry that combines tender pork belly with crunchy soybean sprouts for a satisfying meal. With a splash of soy sauce and a sprinkle of sesame oil, this dish is not just a feast for the stomach but also a celebration of vibrant textures and tastes. Perfect for those cozy nights when you need a hearty boost!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 chili pepper
- 1 tbsp minced garlic (15 ml)
- 1 green onion
- 1/2 onion
🥩Meat & Seafood(1)
- 250g thinly sliced pork belly (0.55 lbs)
🫙Pantry Staples(1)
- 1 tbsp sesame oil (15 ml)
🧂Spices & Seasonings(1)
- A pinch of black pepper
🍯Sauces & Condiments(2)
- 1 tbsp gochujang (15 ml)
- 2 tbsp soy sauce (30 ml)
📦Other(3)
- 2 tbsp gochugaru (30 ml)
- 2 tbsp oligo syrup (or corn syrup) (30 ml)optionalcorn syrup
- 300g soybean sprouts (10.6 oz)
👨🍳 Instructions
- 1
Mix together all the sauce ingredients.
- 2
Slice the onion, green onion, and chili pepper. Rinse the soybean sprouts and drain well.
- 3
In a large pot, spread the sliced onion on the bottom. Pile the bean sprouts on top like a small mound. Place the green onion and chili pepper around the edges.
- 4
Arrange the pork belly slices on top of the bean sprouts in a circular pattern.
- 5
Pour the sauce over the pork.
- 6
Cook over medium heat. Once the bean sprouts start releasing water, stir and mix everything together.
- 7
Continue stir-frying until the pork is fully cooked, then serve hot.
💡 Pro Tips
- ✓Cook over medium heat (325-350°F surface temp) without adding water because soybean sprouts contain 90% water and will release sufficient moisture to steam-cook the pork above.technique325-350°F surface temp
- ✓Wait exactly until you see steam rising from bean sprouts (about 3-4 minutes) before stirring, as premature mixing prevents proper moisture extraction and creates soggy texture.timing3-4 minutes
- ✓Drain soybean sprouts for minimum 10 minutes after rinsing because excess surface water dilutes the sauce and creates a watery final dish instead of glossy coating.ingredient10 minutes
- ✓Layer onions on bottom as they caramelize at 285°F while bean sprouts steam above, creating a flavor base that prevents burning and adds sweetness.technique285°F
- ✓Arrange pork in single layer circles to ensure even 160°F internal temperature since overlapped meat creates cold spots and uneven cooking.technique160°F internal temp
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Korean bulgogi originally used wild boar in 37 BC—bean sprouts were added during 1950s rationing to stretch expensive meat.
Kongnamul Bulgogi
Dive into the heartwarming flavors of Kongnamul Bulgogi, a delightful Korean stir-fry that combines tender pork belly with crunchy soybean sprouts for a satisfying meal. With a splash of soy sauce and a sprinkle of sesame oil, this dish is not just a feast for the stomach but also a celebration of vibrant textures and tastes. Perfect for those cozy nights when you need a hearty boost!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 chili pepper
- 1 tbsp minced garlic (15 ml)
- 1 green onion
- 1/2 onion
🥩Meat & Seafood(1)
- 250g thinly sliced pork belly (0.55 lbs)
🫙Pantry Staples(1)
- 1 tbsp sesame oil (15 ml)
🧂Spices & Seasonings(1)
- A pinch of black pepper
🍯Sauces & Condiments(2)
- 1 tbsp gochujang (15 ml)
- 2 tbsp soy sauce (30 ml)
📦Other(3)
- 2 tbsp gochugaru (30 ml)
- 2 tbsp oligo syrup (or corn syrup) (30 ml)optionalcorn syrup
- 300g soybean sprouts (10.6 oz)
👨🍳 Instructions
- 1
Mix together all the sauce ingredients.
- 2
Slice the onion, green onion, and chili pepper. Rinse the soybean sprouts and drain well.
- 3
In a large pot, spread the sliced onion on the bottom. Pile the bean sprouts on top like a small mound. Place the green onion and chili pepper around the edges.
- 4
Arrange the pork belly slices on top of the bean sprouts in a circular pattern.
- 5
Pour the sauce over the pork.
- 6
Cook over medium heat. Once the bean sprouts start releasing water, stir and mix everything together.
- 7
Continue stir-frying until the pork is fully cooked, then serve hot.
💡 Pro Tips
- ✓Cook over medium heat (325-350°F surface temp) without adding water because soybean sprouts contain 90% water and will release sufficient moisture to steam-cook the pork above.technique325-350°F surface temp
- ✓Wait exactly until you see steam rising from bean sprouts (about 3-4 minutes) before stirring, as premature mixing prevents proper moisture extraction and creates soggy texture.timing3-4 minutes
- ✓Drain soybean sprouts for minimum 10 minutes after rinsing because excess surface water dilutes the sauce and creates a watery final dish instead of glossy coating.ingredient10 minutes
- ✓Layer onions on bottom as they caramelize at 285°F while bean sprouts steam above, creating a flavor base that prevents burning and adds sweetness.technique285°F
- ✓Arrange pork in single layer circles to ensure even 160°F internal temperature since overlapped meat creates cold spots and uneven cooking.technique160°F internal temp