Kongbul
Kongbul
Ingredients
For the Kongbul
- 1 bag bean sprouts, rinsed and spun dry (about 12 ounces)
- 2 green onions, chopped into 3-inch pieces
- 1 package enoki mushrooms, bottoms cut off, separated, and rinsed
- 1 pound beef, thinly sliced
For the Sauce
- 2 tablespoons gochujang
- 1 teaspoon sweetener, (such as maple syrup)
- 1 teaspoon rice vinegar, (or apple cider vinegar)
- 1 tablespoon sesame oil
- 2 tablespoons water
- 2 garlic, cloves, minced
- 1/2 tablespoon soy sauce
For Serving (Optional)
- as needed cooked rice
- as needed kimchi
Instructions
- 1
Prepare the enoki mushrooms by cutting off the bottom portion of the package. Separate the mushroom clusters and place them into a bowl. Add the chopped green onions to the same bowl. Rinse the enoki mushrooms and green onions under running water.
⏱️ 3 min
- 2
Open the bag of bean sprouts. Pour the bean sprouts into a salad spinner basket and rinse them thoroughly under running water. Spin the bean sprouts dry to remove excess moisture.
⏱️ 2 min
- 3
In a small bowl, combine the gochujang, sweetener, rice vinegar, sesame oil, water, minced garlic, and soy sauce. Mix all the sauce ingredients thoroughly with a spoon until well combined and smooth.
⏱️ 3 min
- 4
Heat a large pan or wok over medium-high heat. Once hot, add the dried bean sprouts to the pan, forming a large mound. Top the bean sprouts with the rinsed green onions and enoki mushrooms.
⏱️ 2 min
- 5
Unwrap the thinly sliced beef and arrange it evenly on top of the vegetables in the pan.
⏱️ 1 min
- 6
Pour the prepared sauce evenly over the beef. Cover the pan and cook for about 10-12 minutes, or until the bean sprouts have significantly shrunk down and the beef is cooked through.
⏱️ 12 min
- 7
Remove the lid and use chopsticks or tongs to thoroughly mix all the ingredients in the pan, ensuring the beef and vegetables are well coated with the sauce. Continue to cook for another 1-2 minutes, stirring occasionally, until everything is heated through and well combined.
⏱️ 2 min
- 8
Serve the Kongbul hot, directly from the pan, over freshly cooked rice. Optionally, serve with a side of kimchi for an authentic Korean meal. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kongbul
For the Kongbul
- 1 bag bean sprouts, rinsed and spun dry (about 12 ounces)
- 2 green onions, chopped into 3-inch pieces
- 1 package enoki mushrooms, bottoms cut off, separated, and rinsed
- 1 pound beef, thinly sliced
For the Sauce
- 2 tablespoons gochujang
- 1 teaspoon sweetener, (such as maple syrup)
- 1 teaspoon rice vinegar, (or apple cider vinegar)
- 1 tablespoon sesame oil
- 2 tablespoons water
- 2 garlic, cloves, minced
- 1/2 tablespoon soy sauce
For Serving (Optional)
- as needed cooked rice
- as needed kimchi
Instructions
- 1
Prepare the enoki mushrooms by cutting off the bottom portion of the package. Separate the mushroom clusters and place them into a bowl. Add the chopped green onions to the same bowl. Rinse the enoki mushrooms and green onions under running water.
⏱️ 3 min - 2
Open the bag of bean sprouts. Pour the bean sprouts into a salad spinner basket and rinse them thoroughly under running water. Spin the bean sprouts dry to remove excess moisture.
⏱️ 2 min - 3
In a small bowl, combine the gochujang, sweetener, rice vinegar, sesame oil, water, minced garlic, and soy sauce. Mix all the sauce ingredients thoroughly with a spoon until well combined and smooth.
⏱️ 3 min - 4
Heat a large pan or wok over medium-high heat. Once hot, add the dried bean sprouts to the pan, forming a large mound. Top the bean sprouts with the rinsed green onions and enoki mushrooms.
⏱️ 2 min - 5
Unwrap the thinly sliced beef and arrange it evenly on top of the vegetables in the pan.
⏱️ 1 min - 6
Pour the prepared sauce evenly over the beef. Cover the pan and cook for about 10-12 minutes, or until the bean sprouts have significantly shrunk down and the beef is cooked through.
⏱️ 12 min - 7
Remove the lid and use chopsticks or tongs to thoroughly mix all the ingredients in the pan, ensuring the beef and vegetables are well coated with the sauce. Continue to cook for another 1-2 minutes, stirring occasionally, until everything is heated through and well combined.
⏱️ 2 min - 8
Serve the Kongbul hot, directly from the pan, over freshly cooked rice. Optionally, serve with a side of kimchi for an authentic Korean meal. Enjoy!
⏱️ 1 min