Kongnamul Bulgogi

Ingredients // 2 servings

Select ingredients as you prepare them.

• Bean sprouts 300 g
• Thinly sliced pork belly 300 g
• Green onion 1 stalk
• Onion 0.5
• Sesame seeds 1 tbsp
• Sesame oil 1 tbsp
• Soy sauce (sauce) 3 tbsp
• Cooking wine (sauce) 3 tbsp
• Brown sugar (sauce) 2 tbsp
• Coarse gochugaru (sauce) 2 tbsp
• Gochujang (sauce) 4 tbsp
• Minced garlic (sauce) 2 tbsp

Optional extras

• Cooked somen or udon (optional) to taste
• Perilla leaves (optional) to taste
• Green chili (optional) 1

Optional fried rice

• Cooked rice (optional fried rice) 2 bowls
• Seaweed, sesame seeds and sesame oil (optional fried rice) to taste

Steps //

1. 01
   Rinse and drain the bean sprouts well. Cut the green onion and half onion into bite-size pieces. ▶ 0:07
2. 02
   Mix all the sauce ingredients. Reserve 1 tbsp if you plan to add noodles later. ▶ 0:18
3. 03
   Spread the bean sprouts across the pan, top with the pork, onion and green onion, then pour over the sauce. ▶ 0:32
4. 04
   Turn on the heat and leave uncovered for five to six minutes until the sprouts wilt. ▶ 0:49 Cooking tip Do not add water or stock; the sprouts release the liquid needed for cooking.
5. 05
   Once the sprouts release liquid, toss everything together and cook the pork through. ▶ 0:56
6. 06
   For the noodle option, mix in cooked somen or udon with the reserved tablespoon of sauce. ▶ 1:02 Cooking tip The video uses udon; the description suggests cooked somen. No noodle quantity is specified.
7. 07
   Finish with 1 tbsp each sesame oil and sesame seeds. Add perilla leaves or green chili if you like. ▶ 1:09
8. 08
   For fried rice, leave a little pork and sauce in the pan and stir-fry with two bowls of rice. Finish with seaweed, sesame seeds and sesame oil to taste. ▶ 1:44