Spicy Pork and Soybean Sprouts (Kongbul)

Ingredients

• 1.5 lb thinly sliced pork (pork belly is recommended; range of 1-2 lbs)
• 12 oz soybean sprouts (rinsed and drained)
• 1 onion (sliced)
• 1 bunch scallions (cut 2 inches long)
• 12 perilla leaves (sliced (optional))
• 1 tbsp neutral oil (for cooking)
• 1 jalapeno (sliced)
• 1 tsp roasted sesame seeds (for garnish)
• 6 tbsp gochujang (Korean red pepper paste)
• 0.25 cup soy sauce
• 0.25 cup gochugaru (coarse Korean red pepper powder)
• 3 tbsp corn syrup (can substitute with 2 tbsp sugar)
• 2 tbsp mirin
• 2 tbsp oyster sauce
• 2 tbsp garlic (minced)
• 2 tsp sesame oil
• 0.5 tsp ground black pepper
• 0.25 tsp msg salt (optional)

Steps

1. 1

   Rinse and drain the soybean sprouts a few times in cold water.

2. 2

   In a small bowl, combine the gochujang, soy sauce, gochugaru, corn syrup (or sugar), mirin, oyster sauce, minced garlic, sesame oil, black pepper, and msg salt (if using). Mix well and set the sauce aside.

3. 3

   In a shallow pan or large skillet, layer the ingredients in the following order: start with the soybean sprouts on the bottom, then add the thinly sliced pork, sliced onion, scallions, jalapeno, and perilla leaves.

4. 4

   Pour the prepared sauce over the top of the layered ingredients and sprinkle with roasted sesame seeds.

5. 5

   Heat the pan over medium heat. Wait until you start to see water forming at the bottom of the pan, which is released from the bean sprouts as they sweat.

6. 6

   Once the water has formed, mix all the ingredients together thoroughly. Continue to cook, stirring occasionally, until the pork is fully cooked through.

7. 7

   Serve immediately with a bowl of steamed rice.

Notes

This dish is a great way to use an entire bag of soybean sprouts before they perish. The pork belly provides fat that melds with the spicy sauce and the water from the sprouts to create a rich gravy.

Nutrition per serving

• main
• korean
• stir-fry
• pork belly
• spicy
• quick meals
• dinner