Korean Spicy Pork Bean Sprout Stir-fry (Kongbul)
Kongbul is a fiery Korean stir-fry of pork shoulder tossed in a gochujang-gochugaru-soy sauce blend and cooked over high heat, with bean sprouts added at the very end to preserve their crunch. The gochujang's thick spiciness combines with rendered pork fat for an intense, mouth-coating savoriness, while the bean sprouts release just enough moisture to keep the sauce from scorching. The sprouts must be stir-fried only until barely wilted to maintain their snap. Chopped scallion goes in last, and mixing the whole thing into a bowl of rice stretches this into a full, hearty meal.
Adjust Servings
Instructions
- 1
Slice pork into bite-size pieces and thinly slice the onion.
- 2
Mix gochujang, gochugaru, soy sauce, and sugar to make the sauce.
- 3
Stir-fry pork in a hot pan until the surface is mostly cooked.
- 4
Add onion and sauce, then cook over medium heat for 2 minutes.
- 5
Add bean sprouts and toss quickly over high heat until just wilted.
- 6
Add chopped green onion and stir-fry 30 seconds to finish.
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Nutrition (per serving)
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