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Baek Jong Won's Bean Sprout Bulgogi

Cost $15, save $10

Source: Recommended by CookGo

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 1 bag bean sprouts
    • 2 stalks green onion
    • 🧅 1 small onion
    • 10 perilla leaves
    • 2 king oyster mushrooms
    • 1 green chili

  • Meat

    • 600g thinly sliced pork belly

  • Sauce

    • 6 tbsp gochujang
    • 6 tbsp red pepper powder
    • 6 tbsp soy sauce
    • 🧂 6 tbsp sugar
    • 6 tbsp mirin
    • 🧄 6 tbsp minced garlic
    • A pinch of black pepper

STEPS

1

Wash the bean sprouts thoroughly.

2

Cut perilla leaves into halves, slice king oyster mushrooms, chop onion into thin slices, and cut green onion into finger-length pieces.

3

Slice the pork belly into bite-sized pieces.

4

Mix gochujang, red pepper powder, soy sauce, sugar, mirin, minced garlic, and black pepper to create the sauce.

5

Layer ingredients in a pan or pot: bean sprouts -> onion, green onion, king oyster mushrooms -> pork belly -> perilla leaves -> sauce.

6

Once the bean sprouts wilt, mix everything well and cover the pot to let the pork cook thoroughly.

7

Serve hot and enjoy. Optionally, add green chili for extra spice.

8

Use leftover pork and bean sprouts to make fried rice. Add more bean sprouts if needed.

9

Cook bean sprouts first, then add 3 cups of rice and 2 sheets of seaweed. Mix well.

10

Finish with a delicious fried rice dish.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 25g
    Protein
  • 30g
    Carbs
  • 20g
    Fats

đź’ˇ Tips

Use fresh bean sprouts for the best crunch and flavor.Adjust spice levels to suit your taste preferences.Leftovers can be repurposed into fried rice for another meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.