Korean Spicy Pork Bean Sprout Stir-fry (Kongbul)
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Kongbul, short for kongnamul bulgogi, piles soybean sprouts onto spicy gochujang pork so every bite of meat comes with a crunch.
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The sprouts only get about a minute over high heat, so the pork sauce has to be reduced to a thick glaze before they go in, or the water they release leaves everything soupy. It is served spooned over rice.
Ingredients
Instructions
- 1
Cut 300 g pork shoulder into bite-size pieces, and thinly slice 120 g onion.
Chop the green onion separately so it is ready for the final quick toss instead of sitting in the pan too long.
- 2
In a bowl, mix 2 tbsp gochujang, 1 tbsp gochugaru, 1.5 tbsp soy sauce, and 1 tbsp sugar.
Stir until the sugar is no longer gritty, so the sauce spreads evenly over the pork.
- 3
Heat a pan well over high heat, then spread the pork in a single layer as much as possible.
Stir-fry about 2 minutes, until the outside changes color and the pork fat begins to render.
- 4
Add the onion and sauce, then lower the heat to medium and coat the pork evenly.
Cook about 2 minutes, scraping and tossing before the thick sauce sticks hard to the pan.
- 5
If a lot of liquid comes out, raise the heat again and reduce it briefly.
When the sauce looks thicker and glossy on the pork, add the 250 g bean sprouts.
- 6
Toss the bean sprouts over high heat for about 1 minute, just until they begin to soften.
Check that the thickest pork piece is cooked through, add the green onion, stir-fry for 30 seconds more, and serve over rice.
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