Korean Soy Bean Sprouts Bulgogi
Korean Soy Bean Sprouts Bulgogi
Ingredients
For the Sauce
- 2 tablespoons gochujang
- 2 tablespoons light sodium soy sauce
- 2 tablespoons gochugaru
- 2 tablespoons granulated sugar
- 1 tablespoon mirin
- 1 teaspoon sesame seeds, as needed, optional
For the Bulgogi
- 1 1/2 pounds thinly sliced beef, such as sirloin or ribeye
- 6 ounces bean sprouts, rinsed and drained
- 3 1/2 ounces enoki mushrooms, ends trimmed, separated
- 1/2 cup chives, chopped, or green onions
- 1/4 cup water, or as needed
Instructions
- 1
In a medium bowl, combine the gochujang, light sodium soy sauce, gochugaru, granulated sugar, mirin, and optional sesame seeds. Mix thoroughly with a spoon until all the sauce ingredients are well combined and the sugar has dissolved.
⏱️ 5 min
- 2
Arrange the bean sprouts evenly on the bottom of a large, deep skillet or pan. Layer the enoki mushrooms on top of the bean sprouts. Next, scatter the chopped chives or green onions over the mushrooms. Finally, arrange the thinly sliced beef in a single layer over the chives/green onions.
⏱️ 5 min
- 3
Pour the prepared sauce evenly over the thinly sliced beef and other layered ingredients in the pan. Add 1/4 cup of water to the pan, pouring it around the edges rather than directly over the beef.
⏱️ 2 min
- 4
Cover the pan with a tight-fitting lid. Place the pan over medium-high heat and bring to a simmer. Once simmering, reduce the heat to medium-low and cook for 10-15 minutes, or until the beef is cooked through and the vegetables are tender.
⏱️ 15 min
- 5
Once cooked, remove the lid and gently stir all the ingredients in the pan to combine the beef, vegetables, and sauce. Serve immediately with rice, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Soy Bean Sprouts Bulgogi
For the Sauce
- 2 tablespoons gochujang
- 2 tablespoons light sodium soy sauce
- 2 tablespoons gochugaru
- 2 tablespoons granulated sugar
- 1 tablespoon mirin
- 1 teaspoon sesame seeds, as needed, optional
For the Bulgogi
- 1 1/2 pounds thinly sliced beef, such as sirloin or ribeye
- 6 ounces bean sprouts, rinsed and drained
- 3 1/2 ounces enoki mushrooms, ends trimmed, separated
- 1/2 cup chives, chopped, or green onions
- 1/4 cup water, or as needed
Instructions
- 1
In a medium bowl, combine the gochujang, light sodium soy sauce, gochugaru, granulated sugar, mirin, and optional sesame seeds. Mix thoroughly with a spoon until all the sauce ingredients are well combined and the sugar has dissolved.
⏱️ 5 min - 2
Arrange the bean sprouts evenly on the bottom of a large, deep skillet or pan. Layer the enoki mushrooms on top of the bean sprouts. Next, scatter the chopped chives or green onions over the mushrooms. Finally, arrange the thinly sliced beef in a single layer over the chives/green onions.
⏱️ 5 min - 3
Pour the prepared sauce evenly over the thinly sliced beef and other layered ingredients in the pan. Add 1/4 cup of water to the pan, pouring it around the edges rather than directly over the beef.
⏱️ 2 min - 4
Cover the pan with a tight-fitting lid. Place the pan over medium-high heat and bring to a simmer. Once simmering, reduce the heat to medium-low and cook for 10-15 minutes, or until the beef is cooked through and the vegetables are tender.
⏱️ 15 min - 5
Once cooked, remove the lid and gently stir all the ingredients in the pan to combine the beef, vegetables, and sauce. Serve immediately with rice, if desired.
⏱️ 3 min