Hello! Today’s recipe is Spicy Bean Sprout Pork Belly Bulgogi stir-fried with spicy seasoning and bean sprouts. Made with thinly sliced pork belly, it cooks very quickly, the ingredients are easy to obtain, and the spicy flavor pairs well with rice, making it perfect for a meal. It’s also a dish that can be easily enjoyed as a snack, so if you try making it, you’ll find it very rewarding. Let’s find out what the recipe is!
Introduction to Spicy Bean Sprout Bulgogi Ingredients
Although it’s a simple dish using thinly sliced pork belly, the texture and flavor can vary significantly depending on the vegetables used. So, in addition to bean sprouts, I prepared mushrooms, Cheongyang peppers, onions, and perilla leaves. There are also many shared variations of the recipe that use carrots and green onions in a typical stir-fried pork style instead of bean sprouts, or use mung bean sprouts instead of bean sprouts!
[Ingredients for Spicy Bean Sprout Bulgogi for 2-3 Servings]
- 500g Thinly Sliced Pork Belly
- 1 Onion
- 1 Green Onion
- 2 King Oyster Mushrooms
- About 10 Perilla Leaves
- 300g Bean Sprouts
- 2 Cheongyang Peppers
[Spicy Bean Sprout Bulgogi Sauce]
- 4 tablespoons Red Pepper Powder
- 4 tablespoons Gochujang
- 3 tablespoons Soy Sauce
- 3 tablespoons Sugar
- 1 tablespoon Minced Garlic
- 3 tablespoons Cooking Wine
- 0.5 tablespoon Cooking Syrup
- 1 tablespoon Oligosaccharide
- 1 teaspoon Pepper
Since thinly sliced pork belly is usually ordered frozen, focus on preparing the vegetables. Wash the bean sprouts under running water, remove the roots, and shake off the water well. Clean the other vegetables thoroughly and remove the moisture.
[Summary of Spicy Bean Sprout Bulgogi Recipe]
- Wash the bean sprouts under running water, remove the roots, and shake off the water well.
- Wash about 10 perilla leaves cleanly and cut them into appropriate sizes.
- Slice 2 king oyster mushrooms, 1 onion, 1 green onion, and 2 Cheongyang peppers diagonally.
- Make the sauce by mixing 4 tablespoons of red pepper powder, 4 tablespoons of gochujang, 3 tablespoons of soy sauce, 3 tablespoons of sugar, 1 tablespoon of minced garlic, 3 tablespoons of cooking wine, 1 tablespoon of oligosaccharide, 1 teaspoon of pepper, and 0.5 tablespoon of cooking syrup.
- Place the bean sprouts, onion, king oyster mushrooms, perilla leaves, green onion, Cheongyang peppers, thinly sliced pork belly, and sauce in order in a pan, cover with a lid, and cook over medium heat.
- When the ingredients start to cook and water begins to come out, mix the ingredients well over high heat after a while.
- Cook over high heat until the broth slightly evaporates, then open the lid and cook over medium heat to allow the ingredients to cook thoroughly.
- Finish by sprinkling sesame seeds or other toppings on the completed dish.
🍴 You can omit the oligosaccharide.
🌿 If you add a lot of perilla leaves, the perilla leaf flavor will become strong, so adjust according to your preference.
🍴 Preparation Time: 30 minutes
🍳 Cooking Time: 20 minutes
Preparing Spicy Bean Sprout Bulgogi Ingredients
Cut about 10 perilla leaves into appropriate sizes. I removed the stem part! I prepared 2 king oyster mushrooms by slicing them! You can also cut them into suitable sizes for grilling according to your preference. Note that adding a lot of perilla leaves will make the flavor strong, so adjust according to your taste.
Slice 1 onion, 1 green onion, and 2 Cheongyang peppers diagonally. Just cut them into bite-sized pieces, so you don’t have to worry too much.
Preparing Spicy Bean Sprout Bulgogi Sauce
Since the sauce can be added all at once and cooked, you can prepare the sauce in advance. The ingredients are 4 tablespoons of red pepper powder, 4 tablespoons of gochujang, 3 tablespoons of soy sauce, 3 tablespoons of sugar, 1 tablespoon of minced garlic, 3 tablespoons of cooking wine, 1 tablespoon of oligosaccharide, 1 teaspoon of pepper, and 0.5 tablespoon of cooking syrup! Mix all the seasonings evenly.
Cooking Spicy Bean Sprout Bulgogi
The cooking method is very simple! First, evenly spread the bean sprouts, onion, king oyster mushrooms, perilla leaves, green onion, and Cheongyang peppers in a pan! The order of the vegetable ingredients is not very important as they will be mixed while cooking later.
Place the thinly sliced pork belly and sauce on top in order, cover with a lid, and cook over medium heat. Heating for about 3-5 minutes is sufficient!
When the water starts to come out of the ingredients, increase the heat to high and mix the ingredients well. Then heat until the water starts to boil.
Cook over high heat until the broth slightly reduces, then open the lid and simmer over medium heat to allow the ingredients to cook thoroughly. Stir the ingredients occasionally, and since the thinly sliced pork belly cooks quickly, cook the vegetables to your desired texture.
Spicy Bean Sprout Bulgogi Completion Gallery
Spicy Bean Sprout Bulgogi Complete
Now, here is the completed Spicy Bean Sprout Pork Belly Bulgogi. Serve the dish in an appropriate bowl and finish by sprinkling roasted sesame seeds or other toppings according to your preference.
Preparing the ingredients doesn’t require much effort beyond cutting the vegetables, and the cooking method is also quite easy! It’s great for a meal or as a snack, and if needed, you can store it in the refrigerator and enjoy it as a side dish the next day. It’s also really good to mix or fry rice with the spicy broth!
You can adjust the vegetable ingredients to your liking, so try arranging them with the ingredients you want! You won’t regret the taste.
