Kongnamul-Bulgogi: Korean Spicy Bean Sprout Pork
By Tiffy Cooks
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. This Spicy Bean Sprout Pork Belly is the simplest way to bring some fun and excitement to the dinner table!
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.
Nutrition
Calories: 880kcalCarbohydrates: 23gProtein: 14gFat: 83gSaturated Fat: 25gPolyunsaturated Fat: 16gMonounsaturated Fat: 37gCholesterol: 82mgSodium: 275mgPotassium: 534mgFiber: 4gSugar: 11gVitamin A: 1961IUVitamin C: 14mgCalcium: 71mgIron: 3mg
