Crisp Kongnamul Bulgogi
A one-pan pork and soybean sprout stir-fry with concentrated sauce and crisp texture.
Adding sprouts too early cools the pan and releases water. Sear the pork most of the way first, then toss sprouts briefly for a sauce that clings and stems that stay crisp.
⏱️ 25m total (Prep 15m / Cook 10m)
📊 Difficulty: Easy
🌶️ Spice: Mild
👥 Yield: 2 servings
🛠️ Tools: Wide skillet
🛠️ Tools: Mixing bowl
🛠️ Tools: Tongs
📅 Recommend: Year-round
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
2 Servings
🥬 Main Ingredients
- Thin-sliced pork shoulder10.5 oz
- Soybean sprouts10.5 oz
- Onion1/2
- Scallion1/2 stalk
🥣 Sauce & Seasoning
- Gochujang2 tbsp
- Soy sauce1.5 tbsp
- Korean chili flakes1 tbsp
- Sugar1 tbsp
- Minced garlic1 tbsp
- Sesame oil1 tsp
🌿 Toppings & Garnish
- Sesame seeds1 tsp
📊 Estimated Nutrition (Per Serving)
Calories
약 480 kcal/인분
Sodium
양념에 따라 다름
Fat
약 12 g
Protein
약 18 g
👨🍳 Cooking Steps
1
Mix gochujang, soy sauce, chili flakes, sugar, and garlic; marinate pork 10 minutes.
💡 Tip: Reserve sesame oil for the finish.
2
Preheat a wide skillet over medium-high; spread pork out and cook about 4 minutes.
💡 Tip: Cook until nearly done with little pink visible.
3
Add onion and sprouts; toss uncovered for about 3 minutes.
💡 Tip: Work in batches if the pan is crowded.
4
When pork reaches 145°F/63°C, remove from heat and rest 3 minutes.
💡 Tip: Use a thermometer rather than color alone.
5
Finish with scallion, sesame oil, and sesame seeds for 30 seconds.
💡 Tip: Serve while the sprout stems remain crisp.
🌟 Pro Chef Tips
- • A hot pan and pork-first order reduce excess liquid.
⚠️ Avoid Common Pitfalls
- ❌ Do not add sprouts at the start.
- ❌ Do not crowd the pan.
🧊 Storage & Reheating
- • Refrigerate within 2 hours and reheat thoroughly within 3–4 days.