Hi Aeri’s Kitchen friends,
Do you love Korean the BBQ Bulgogi? What if you could enjoy bulgogi with an extra spicy flavor and crunchy texture? That sounds wonderful, doesn’t it? So, today I want to show you a spicy version of Bulgogi. Since it is a mixture of soybean sprouts (KongNaMul) and spicy bulgogi, we call this “KongNaMul BulGoGi” in Korean, or “Kong BulGoGi” for short. I recommend this recipe, which is easy to make and also very delicious. At the end of the video, there is a cute taste testing session, so don’t miss it.
Yield: 3-4 Servings
Short Korean Lesson
- Jam (잠) = Sleep
- JamOt (잠옷) = Pajamas
- 3 Cups Soybean Sprouts (1 Pack, 12 oz)
- 3 Cups Shaved Beef or Pork Belly (1 lb)
- ½ Cup Onion
- ½ Cup Green Onions
- ½ Cup Perilla Leaves (8 Sheets) (Optional)
- ¼ Cup Green and Red Hot Peppers
- 3 Tbsp Hot Pepper Powder
- 1½ Tbsp Hot Pepper Paste
- 1½ Tbsp Soy Sauce
- 1½ Tbsp Cooking Wine (or Water)
- 1 Tbsp Garlic, Minced
- 1 Generous Tbsp Sugar
- ½ Tbsp Sesame Oil
- ¼ tsp Ginger, Minced
- ¼ tsp Salt
- ⅛ tsp Black Pepper
- 2 tsp Sesame Seeds (For Garnish)
Prepare about 1 lb of shaved beef or pork belly (3 cups). Normally, we use this thinly sliced pork belly called DaePaeSamGyeopSal (대패삼겹살) in Korean. Unfortunately, I cannot get it around me and my family prefers beef, so I will use shaved beef in this video. It is up to you; both will taste great.
To marinate the meat, let’s make scrumptious sauce. Combine 3 Tbsp hot pepper powder, 1½ Tbsp hot pepper paste, 1½ Tbsp soy sauce, 1½ Tbsp cooking wine (or water), ½ Tbsp sesame oil, 1 generous Tbsp sugar, 1 Tbsp minced garlic, ¼ tsp minced ginger, ¼ tsp salt, and ⅛ tsp black pepper.
Mix it together.
Add the meat and only ⅔ of the sauce mixture into a mixing bowl. Mix it all together. Set it aside while you are preparing the other vegetable ingredients.
These are all the vegetable ingredients. Among them, you can skip the perilla leaves, if you cannot find them or do not like their flavor. I think both are good, but my family prefers this dish without perilla leaves, so I’m going to skip them today.
Chop ½ cup onion, ½ cup green onions, ¼ cup green & red hot peppers, and ½ cup perilla leaves as shown in the picture.
We need 1 pack, or about 3 cups worth, of soybean sprouts. Remove any bad parts and wash them good. As you can see, mine don’t look that good. I had to wait several weeks before I could even get these. If you can get fresh soybean sprouts around you, you are lucky. hehe
Put all the soybean sprouts in a wok or large pan.
Then, put the marinated meat and onion on top of the soybean sprouts. Here, add the rest of the sauce into the wok. Cover it with a lid and let it cook for about 6 minutes on medium-high.
After 6 minutes, you will see some of the liquid came out from the soybean sprouts. Stir it to mix everything. Cover it again and cook for another 6 minutes on medium-high.
After 6 minutes, the beef and the soybean sprouts will be almost done cooking. Now, add the rest of the chopped vegetables, mix them all together, and cook for 3 more minutes without the lid.
Every now and then, stir it. Depending on your tastes, you can increase the amount of the soybean sprouts and reduce the amount of the meat.
When it is done cooking, sprinkle about 2 tsp of sesame seeds on top of everything.
You can serve it with rice or wrap the rice and the bulgogi with lettuce. If you are not a big fan of rice, my husband highly recommends that you to try this with cheese and crackers. Our boys tried my Kong Bulgogi all three different ways, and shared their honest opinions about it. Check it out in the video. 🙂 I hope you try this recipe someday.