Korean Steamed Spicy Pork and Bean Sprouts
Kongbul-jjim is a steamed version of the popular Korean spicy pork and bean sprout dish, cooked covered rather than stir-fried. The bean sprouts release their own moisture under the lid, creating a natural broth that evenly distributes the gochujang and gochugaru seasoning into every piece of pork. The double-chili heat is intense, but the crunchy sprouts cut through the spice and lighten each bite. Using less oil than the stir-fried version makes the seasoning taste sharper and more direct, and adding rice or thin noodles at the end makes good use of the flavorful liquid left in the pot.
Adjust Servings
Instructions
- 1
Mix pork with gochujang, chili flakes, soy sauce, and garlic.
- 2
Spread bean sprouts and onion on the steaming plate first.
- 3
Lay marinated pork evenly on top.
- 4
Steam for 15 minutes on medium-high, then add green onion and steam 3 more minutes.
- 5
Toss lightly and serve immediately.
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