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Kongnamul-bulgogi served with pork and soybean sprouts
Korean spicy pork with soybean sprouts

Spicy Pork Bulgogi with Soybean Sprouts

Author: Flavelo
Recipes Main Courses
Bulgogi means 'fire meat,' referring to the grilling technique, while Kongnamul refers to soybean sprouts. This dish is a play on textures: thinly sliced, marinated pork is tender and juicy, while the sprouts provide a fresh crunch. The umami bomb of soy sauce and the kick of ginger perfectly balance the richness of the pork.
🕒 Prep Time 45 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 600 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Wok or large skillet
  • Mixing bowl for marinade
  • Sharp knife

Allergen Information

⚠️ Wheat
⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Grate the ginger and garlic. Mix the marinade: soy sauce, brown sugar, sesame oil, pepper, ginger, garlic, and lime juice.

Tip: The acidity from the lime and sugar helps tenderize the pork fibers.
2 ✓

Slice the pork paper-thin. Toss it in the marinade and refrigerate for at least 30 minutes.

Tip: Place the pork in the freezer for 20 minutes before slicing—firm, semi-frozen meat is much easier to cut thinly.
3 ✓

Prep the vegetables: wash the sprouts and slice the leek into rounds.

Tip: You can pick the brown 'caps' off the sprouts if you want to be precise, but it's not strictly necessary.
4 ✓

Heat a wok or skillet with oil until smoking hot. Add the meat (with the marinade) and stir-fry over high heat.

Tip: High heat is essential for caramelization (Maillard reaction) and a smoky flavor. Don't steam it, sear it!
5 ✓

When the meat is nearly done (about 3-4 minutes), add the sprouts and leeks. Stir-fry for another 2 minutes.

Tip: The sprouts only need a quick flash in the pan to stay crunchy; don't let them wilt completely.
6 ✓

Serve immediately, sprinkled with sesame seeds.

Tip: Traditionally eaten with rice or wrapped in lettuce leaves (ssam).

Recipe FAQ

Why was the meat chewy?
You either cut it too thick or cooked it too long at a low temperature, drying it out.
Can I use other sprouts?
Mung bean sprouts work, but soybean sprouts (Kongnamul) are thicker and hold up better to heat without turning into mush.

Ingredients

  • 10 oz Pork Shoulder or Belly (thinly sliced)
  • 4 tbsp Soy Sauce
  • 2 cloves Garlic
  • 1 inch Fresh Ginger
  • 2 tbsp Brown Sugar
  • 2 tbsp Sesame Oil
  • 1/2 tsp Ground Black Pepper
  • 7 oz Soybean Sprouts (Kongnamul)
  • 1 stalk Leek (or Scallion)
  • 1 whole Lime
  • 2 tbsp Vegetable Oil (for frying)
  • 1 tbsp Toasted Sesame Seeds