Kongbul
Kongbul
Ingredients
For the Kongbul
- 500 g pork shoulder, thinly sliced
- 200 g bean sprouts, rinsed
- 1/2 onion, sliced
- 1/2 carrot, julienned
- 1/2 green onion, sliced
For the Marinade
- 3 tablespoons Gochujang, Korean chili paste
- 2 tablespoons Gochugaru, Korean chili flakes
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon garlic, minced
- 1/2 tablespoon ginger, minced
- 1/2 tablespoon sesame oil
- 1/4 teaspoon black pepper
Instructions
- 1
Thinly slice the 500g pork shoulder. Slice the 1/2 onion and julienne the 1/2 carrot. Slice the 1/2 green onion. Rinse the 200g bean sprouts thoroughly.
⏱️ 10 min
- 2
In a medium-sized bowl, combine all the marinade ingredients: 3 tablespoons Gochujang, 2 tablespoons Gochugaru, 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon sugar, 1 tablespoon minced garlic, 1/2 tablespoon minced ginger, 1/2 tablespoon sesame oil, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are well combined and the paste is smooth.
⏱️ 5 min
- 3
Add the thinly sliced pork shoulder to the prepared marinade. Use your hands or a spoon to mix the pork with the marinade, ensuring every piece is evenly coated. Let the pork marinate for at least 30 minutes to absorb the flavors.
⏱️ 5 min
- 4
Heat a large pan or wok over medium-high heat. Add the marinated pork to the hot pan. Cook, stirring occasionally, until the pork is almost completely cooked through and has browned nicely.
⏱️ 8 min
- 5
Once the pork is nearly done, add the sliced onion, julienned carrot, and rinsed bean sprouts to the pan with the pork.
⏱️ 2 min
- 6
Continue to stir-fry for a few more minutes, ensuring the vegetables become tender-crisp but still retain a slight crunch, especially the bean sprouts.
⏱️ 5 min
- 7
Serve the Kongbul hot, directly from the pan or transferred to a serving dish, often accompanied by rice.
Kitchen Tools
Nutrition Facts (per serving)
Kongbul
For the Kongbul
- 500 g pork shoulder, thinly sliced
- 200 g bean sprouts, rinsed
- 1/2 onion, sliced
- 1/2 carrot, julienned
- 1/2 green onion, sliced
For the Marinade
- 3 tablespoons Gochujang, Korean chili paste
- 2 tablespoons Gochugaru, Korean chili flakes
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon garlic, minced
- 1/2 tablespoon ginger, minced
- 1/2 tablespoon sesame oil
- 1/4 teaspoon black pepper
Instructions
- 1
Thinly slice the 500g pork shoulder. Slice the 1/2 onion and julienne the 1/2 carrot. Slice the 1/2 green onion. Rinse the 200g bean sprouts thoroughly.
⏱️ 10 min - 2
In a medium-sized bowl, combine all the marinade ingredients: 3 tablespoons Gochujang, 2 tablespoons Gochugaru, 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon sugar, 1 tablespoon minced garlic, 1/2 tablespoon minced ginger, 1/2 tablespoon sesame oil, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are well combined and the paste is smooth.
⏱️ 5 min - 3
Add the thinly sliced pork shoulder to the prepared marinade. Use your hands or a spoon to mix the pork with the marinade, ensuring every piece is evenly coated. Let the pork marinate for at least 30 minutes to absorb the flavors.
⏱️ 5 min - 4
Heat a large pan or wok over medium-high heat. Add the marinated pork to the hot pan. Cook, stirring occasionally, until the pork is almost completely cooked through and has browned nicely.
⏱️ 8 min - 5
Once the pork is nearly done, add the sliced onion, julienned carrot, and rinsed bean sprouts to the pan with the pork.
⏱️ 2 min - 6
Continue to stir-fry for a few more minutes, ensuring the vegetables become tender-crisp but still retain a slight crunch, especially the bean sprouts.
⏱️ 5 min - 7
Serve the Kongbul hot, directly from the pan or transferred to a serving dish, often accompanied by rice.