One-Pot Kongnamul Bulgogi

Steps

1. 1

   In a bowl, combine the thinly sliced pork, gochujang, gochugaru, soy sauce, minced garlic, grated ginger, Korean rice syrup, and black pepper. Mix thoroughly until the pork is evenly coated, then set it aside to marinate while you prepare the vegetables.

2. 2

   Slice half an onion and arrange it in an even layer on the bottom of a wide pot or deep skillet.

3. 3

   Add the soybean sprouts in a layer over the onion. Do not mix the sprouts with the onion.

4. 4

   Arrange the green onions around the edges of the pot, leaving the center available for the meat.

5. 5

   Spread the marinated pork over the top of the vegetables. Keep the pork on top rather than stirring the layers together.

6. 6

   Place the pot uncovered over low to medium heat. Cook without mixing until the soybean sprouts release their moisture and begin to steam and collapse. This usually takes about 10–15 minutes; avoid stirring during this stage so the vegetables can generate steam.

   Start 15-minute timer
7. 7

   Once the sprouts have visibly collapsed and there is moisture in the bottom of the pot, increase the heat to medium.

8. 8

   Mix the pork, sprouts, onion, and green onions together. Continue cooking until the pork is completely cooked through, with no raw center remaining, about 5–8 minutes depending on the thickness of the slices.

   Start 8-minute timer
9. 9

   Serve hot, spooning the spicy pork and vegetables into bowls along with the flavorful cooking juices.