Kongnamul-Bulgogi: Korean Spicy Bean Sprout Pork
Kongnamul-Bulgogi, or Korean Spicy Bean Sprout Pork is one-pot meal with TWO fun way to eat it! This spicy, saucy pork stir fry recipe is perfect for when you don’t feel like cooking, but still want something yummy. It takes less than 15 minutes, and all you need do is put all the ingredients together. Spicy Bean Sprout Pork Belly is the simplest way to bring some fun and excitement to the dinner table!
Hey there! Just so you know, some links on this page are affiliate links. That means if you click and buy something, I earn a tiny commission, at no extra cost to you. It’s a great way to support Tiffy Cooks and keep our kitchen cooking. Thanks for the love!
Spicy Korean Bean Sprout Pork Belly
One-Pot Spicy Bean Sprout & Pork Belly Stir Fry
This One-Pot Spicy Bean Sprout Pork Belly is a simple, throw-it-together dinner that feels so special because it’s sizzling in front of you as you eat.
Tonight for dinner, I have one goal: to use up all the bean sprouts in my fridge. I immediately thought of Kongnamul-Bulgogi from the show Mr. Baek: The Homemade Food Master 집밥 백선생. It uses a ton of bean sprouts, and I have some frozen hotpot pork. If you don’t feel like cooking, this 15 minute easy pork belly meal feel like a full restaurant experience in your dining room.
A Cozy Week In and A Last Minute Seattle Road Trip
This week is full of cozy foods, matcha mornings, and a surprise Thank-You trip to Seattle for my favorite person in the world, Dom! It’s nice to finally be back in a routine, enjoying after work walks and reconnecting with my friends. I’m happy to be back cooking, making foods that are healthy and comforting to my soul by bringing a little fun to my day.
I really needed to use up my bean sprouts in my fridge this week, and this Spicy Bean Sprout and Pork Belly Stir Fry recipe came in handy! It’s a great way to turn a simple meal into a special moment with family.
Stir-Fried Spicy Bean Sprout Pork Ingredients
- 0.5-1 pound Hot Pot Sliced Pork Belly
- 100 grams bean sprouts
- 2-3 stalks green onions cut into inch-long segments
- 2.5 tbsp Korean Chili Paste
- 1.5 tbsp Korean Red Chili Flakes adjust to your own spice tolerance
- 1 tsp sugar
- 3 tbsp Sesame Oil
- 2 tbsp mirin
- 1 tbsp minced garlic
- 1/2 tbsp Sesame Seeds
- Salt and Black Pepper to taste
Two Ways to Eat Kongnamul-Bulgogi: Stir Fry & Fried Rice
The most fun part about Kongnamul-Bulgogi is how one meal can be eaten in 2 ways! I love serving Kongnamul-Bulgogi in a pan on a hot pot stove tableside, because this spicy pork just gets better as it cooks. The crunchy bean sprouts absorb all the flavors and become even more delicious with each bite, and the thinly sliced pork gets crispier.
Once you finish most of the pork and veggies, it’s time to make some BONUS fried rice. Add rice and seaweed and let the rice soak up all the sauce and leftover bits – it’s the best part!
How To Make Kongnamul-Bulgogi
- Mix Korean chili paste, red chili flakes, sugar, sesame oil, black pepper, mirin, minced garlic, and sesame seeds together into a sauce.
- Then, in a pan on medium, layer first the bean sprouts, green onions, and finally pork belly on top.
- Drizzle on the sauce on top, and let the bean sprouts cook for about 2-3 minutes.
- Once you see the bean sprouts starts to soften and release water, stir and mix evenly so the rest of the ingredients can cook.
- Top with sesame, and serve the pan tableside on a hot pot stove.
- Optional: After eating half of the content in the pan, add some rice and seaweed to soak up the sauce and make the most flavorful fried rice.
Drooling from Kdrama Dishes? Find More Recipes Here!
Kongnamul-Bulgogi: Korean Spicy Bean Sprout Pork
By Tiffy Cooks
Ingredients
- 0.5-1 pound Hot Pot Sliced Pork Belly
- 100 grams bean sprouts
- 2-3 stalks green onions cut into inch-long segments
- 2.5 tbsp Korean Chili Paste
- 1.5 tbsp Korean Red Chili Flakes adjust to your own spice tolerance
- 1 tsp sugar
- 3 tbsp Sesame Oil
- 2 tbsp mirin
- 1 tbsp minced garlic
- 1/2 tbsp Sesame Seeds
- Salt and Black Pepper to taste
Instructions
- Mix Korean chili paste, red chili flakes, sugar, sesame oil, black pepper, mirin, minced garlic, and sesame seeds together into a sauce.
- Then, in a pan on medium, layer first the bean sprouts, green onions, and finally pork belly on top.
- Drizzle on the sauce on top, and let the bean sprouts cook for about 3-4 minutes.
- Once you see the bean sprouts starts to soften and release water, stir and mix evenly so the rest of the ingredients can cook.
- Top with sesame, and serve the pan tableside on a hot pot stove.
- Optional: After eating half of the content in the pan, add some rice and seaweed to soak up the sauce and make the most flavorful fried rice.
Excellent. Quick to make and tasty