Kongbul (Kongnam Bulgogi)
Kongbul (Kongnam Bulgogi)
Ingredients
- 500 grams thinly sliced beef, or beef samgyup
- 1 white onion
- 150-200 grams bean sprouts
- 2 stalks green onions, separate white and green parts
- as needed shimeji mushrooms
- as needed enoki mushrooms
- 1 carrot
For the Sauce
- 1/3 cup soy sauce
- 3 tablespoons gochugaru flakes
- 2 tablespoons gochujang
- 1/3 cup mirin, optional
- 1 tablespoon oyster sauce
- 1/4 cup corn syrup, or sugar
- 8 cloves garlic
- 1 cup water
Instructions
- 1
Prepare the vegetables: Slice the white onion. Smash and mince the 8 cloves of garlic. Julienned the carrot.
⏱️ 10 min
- 2
Make the sauce: In a mixing bowl, combine the 1/3 cup soy sauce, 3 tablespoons gochugaru flakes, 2 tablespoons gochujang, 1/3 cup mirin (if using), 1 tablespoon oyster sauce, 1/4 cup corn syrup (or sugar), the minced 8 cloves of garlic, and 1 cup of water. Mix well until all ingredients are combined.
⏱️ 5 min
- 3
Layer ingredients in the pot: In a heated pot (a large, heavy-bottomed pot or Dutch oven works well), add the sliced white onion, followed by the 150-200 grams bean sprouts. Add the white part of the 2 stalks of green onions. Next, add the shimeji mushrooms and enoki mushrooms. Add the 1 julienned carrot.
⏱️ 5 min
- 4
Add beef and remaining green onion: Place the 500 grams thinly sliced beef (or beef samgyup) on top of the vegetables. Top the beef with the green part of the green onions.
⏱️ 2 min
- 5
Pour sauce and cook (first stage): Pour the prepared sauce evenly over all the ingredients in the pot. Cover the pot with a lid and bring to a simmer over medium-high heat.
⏱️ 5 min
- 6
Simmer and stir: Cook for about 5-7 minutes, or until the beef starts to cook and vegetables release their liquids. Remove the lid and use tongs to gently move the beef and vegetables around to ensure they cook evenly and are coated in the sauce.
⏱️ 7 min
- 7
Continue cooking (second stage): Cover the pot again and cook for another 5-8 minutes, or until the beef is fully cooked through and the vegetables are tender-crisp. The dish should be saucy and somewhat soupy.
⏱️ 8 min
- 8
Serve: Serve the Kongbul hot, perfect for cold weather, ideally with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kongbul (Kongnam Bulgogi)
- 500 grams thinly sliced beef, or beef samgyup
- 1 white onion
- 150-200 grams bean sprouts
- 2 stalks green onions, separate white and green parts
- as needed shimeji mushrooms
- as needed enoki mushrooms
- 1 carrot
For the Sauce
- 1/3 cup soy sauce
- 3 tablespoons gochugaru flakes
- 2 tablespoons gochujang
- 1/3 cup mirin, optional
- 1 tablespoon oyster sauce
- 1/4 cup corn syrup, or sugar
- 8 cloves garlic
- 1 cup water
Instructions
- 1
Prepare the vegetables: Slice the white onion. Smash and mince the 8 cloves of garlic. Julienned the carrot.
⏱️ 10 min - 2
Make the sauce: In a mixing bowl, combine the 1/3 cup soy sauce, 3 tablespoons gochugaru flakes, 2 tablespoons gochujang, 1/3 cup mirin (if using), 1 tablespoon oyster sauce, 1/4 cup corn syrup (or sugar), the minced 8 cloves of garlic, and 1 cup of water. Mix well until all ingredients are combined.
⏱️ 5 min - 3
Layer ingredients in the pot: In a heated pot (a large, heavy-bottomed pot or Dutch oven works well), add the sliced white onion, followed by the 150-200 grams bean sprouts. Add the white part of the 2 stalks of green onions. Next, add the shimeji mushrooms and enoki mushrooms. Add the 1 julienned carrot.
⏱️ 5 min - 4
Add beef and remaining green onion: Place the 500 grams thinly sliced beef (or beef samgyup) on top of the vegetables. Top the beef with the green part of the green onions.
⏱️ 2 min - 5
Pour sauce and cook (first stage): Pour the prepared sauce evenly over all the ingredients in the pot. Cover the pot with a lid and bring to a simmer over medium-high heat.
⏱️ 5 min - 6
Simmer and stir: Cook for about 5-7 minutes, or until the beef starts to cook and vegetables release their liquids. Remove the lid and use tongs to gently move the beef and vegetables around to ensure they cook evenly and are coated in the sauce.
⏱️ 7 min - 7
Continue cooking (second stage): Cover the pot again and cook for another 5-8 minutes, or until the beef is fully cooked through and the vegetables are tender-crisp. The dish should be saucy and somewhat soupy.
⏱️ 8 min - 8
Serve: Serve the Kongbul hot, perfect for cold weather, ideally with steamed rice.
⏱️ 1 min