Baek Jong Won’s Spicy Bean Sprout Pork Bulgogi (Kongnamul Bulgogi)
Servings Prep Time
2people 10 minutes
Cook Time
10 minutes
Servings Prep Time
2people 10 minutes
Cook Time
10 minutes
Ingredients
Spicy Sauce
Instructions
  1. Wash the bean sprouts and place in a strainer so the water dries out as you move on to the next steps. Slice the onions and peppers. Cut the green onions into long pieces and slice the carrots thinly but long. Cut the perilla leaves into fourths.
  2. Make the sauce by placing all the sauce ingredients into a bowl and mix well.
  3. Take out a large fry pan. Lay all the bean sprouts on the bottom and place the green onions, carrots and onions on top. Place the thin sliced pork on top of the vegetables and pour on the spicy sauce. Finally, sprinkle on the green peppers and sesame seeds. * The perilla leaves can soften too quickly so I like to add these more towards the end.
  4. Cook on medium-low heat for about 10 minutes. Make sure the heat is not too strong because the bean sprouts will then stick to the fry pan. If you heat over medium heat, over time the bean sprouts will begin to release it’s juices at the bottom of the pan and help to cook the other vegetables without any oil.
  5. Once the vegetables are cooking through, place the perilla leaves on top and mix for about one or two minutes. Continue to cook until the meat is fully cooked through.