Kongnamul Bulgogi – Korean Bean Sprouts Bulgogi / Beef
Kongnamul Bulgogi – Korean Bean Sprouts Bulgogi / Beef
Ingredients
For the Bulgogi
- 1 pound beef or pork, thinly sliced
- 1 onion, small, sliced
- 3 carrots, julienned
- 1 jalapeno, sliced
- 1 bunch scallion, about 6-7 stalks, cut 1-2 inch wide
- 1 pound mung beans, or bean sprouts, washed
- as needed sesame oil, for finishing
- as needed sesame seeds, for finishing
- as needed water, optional, for cooking
For the Sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons gochujang, Korean Chili Paste
- 1 1/2 tablespoons gochugaru, Korean Chili Flakes
- 1 tablespoon sweetener of choice, such as coconut palm sugar, regular sugar, or agave
- 2 tablespoons mirin
- 2 tablespoons minced garlic
- 2 teaspoons water
Instructions
- 1
Prepare all of your vegetables: slice the small onion, julienne the carrots, slice the jalapeno, cut the scallions into 1-2 inch wide pieces, and wash the mung beans/bean sprouts.
⏱️ 10 min
- 2
Prepare the sauce: In a small bowl or measuring cup, combine the low sodium soy sauce, gochujang, gochugaru, sweetener of choice, mirin, and minced garlic. Mix thoroughly until well combined. Add 2 teaspoons of water and mix again to achieve a slightly more fluid consistency.
⏱️ 5 min
- 3
Assemble the dish: In a large pan, pot, or wok (with the heat off), arrange the sliced onions as the base layer. Place the washed mung beans/bean sprouts directly on top of the onions. Scatter the julienned carrots and sliced jalapenos evenly around the pan. Lay the thinly sliced beef or pork on the very top of the vegetables. Pour the prepared sauce evenly over the beef and vegetables.
⏱️ 5 min
- 4
Cook the bulgogi: Turn the heat to medium-high. Optionally, add a small splash of water to the pan if desired, keeping in mind that bean sprouts release a lot of water during cooking. Allow the dish to cook undisturbed for approximately 5 minutes.
⏱️ 5 min
- 5
Continue cooking: After 5 minutes, give the ingredients a good mix using tongs, ensuring the sauce coats everything evenly. Continue to mix every so often and cook until the vegetables reach your desired doneness (some prefer a crunch, others softer). The dish cooks very quickly, typically within 15 minutes total.
⏱️ 10 min
- 6
Finish and serve: Once cooked, turn off the heat. Add the 1-2 inch wide cut scallions to the pan and mix them in; the residual heat will cook them to a tender-crisp texture. Drizzle with sesame oil and sprinkle with toasted sesame seeds before serving. Serve immediately with rice, banchan, and a soup.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Kongnamul Bulgogi – Korean Bean Sprouts Bulgogi / Beef
For the Bulgogi
- 1 pound beef or pork, thinly sliced
- 1 onion, small, sliced
- 3 carrots, julienned
- 1 jalapeno, sliced
- 1 bunch scallion, about 6-7 stalks, cut 1-2 inch wide
- 1 pound mung beans, or bean sprouts, washed
- as needed sesame oil, for finishing
- as needed sesame seeds, for finishing
- as needed water, optional, for cooking
For the Sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons gochujang, Korean Chili Paste
- 1 1/2 tablespoons gochugaru, Korean Chili Flakes
- 1 tablespoon sweetener of choice, such as coconut palm sugar, regular sugar, or agave
- 2 tablespoons mirin
- 2 tablespoons minced garlic
- 2 teaspoons water
Instructions
- 1
Prepare all of your vegetables: slice the small onion, julienne the carrots, slice the jalapeno, cut the scallions into 1-2 inch wide pieces, and wash the mung beans/bean sprouts.
⏱️ 10 min - 2
Prepare the sauce: In a small bowl or measuring cup, combine the low sodium soy sauce, gochujang, gochugaru, sweetener of choice, mirin, and minced garlic. Mix thoroughly until well combined. Add 2 teaspoons of water and mix again to achieve a slightly more fluid consistency.
⏱️ 5 min - 3
Assemble the dish: In a large pan, pot, or wok (with the heat off), arrange the sliced onions as the base layer. Place the washed mung beans/bean sprouts directly on top of the onions. Scatter the julienned carrots and sliced jalapenos evenly around the pan. Lay the thinly sliced beef or pork on the very top of the vegetables. Pour the prepared sauce evenly over the beef and vegetables.
⏱️ 5 min - 4
Cook the bulgogi: Turn the heat to medium-high. Optionally, add a small splash of water to the pan if desired, keeping in mind that bean sprouts release a lot of water during cooking. Allow the dish to cook undisturbed for approximately 5 minutes.
⏱️ 5 min - 5
Continue cooking: After 5 minutes, give the ingredients a good mix using tongs, ensuring the sauce coats everything evenly. Continue to mix every so often and cook until the vegetables reach your desired doneness (some prefer a crunch, others softer). The dish cooks very quickly, typically within 15 minutes total.
⏱️ 10 min - 6
Finish and serve: Once cooked, turn off the heat. Add the 1-2 inch wide cut scallions to the pan and mix them in; the residual heat will cook them to a tender-crisp texture. Drizzle with sesame oil and sprinkle with toasted sesame seeds before serving. Serve immediately with rice, banchan, and a soup.
⏱️ 5 min