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Sunday cooking · One pan

Adapted Yunnies Kitchen–Style Kongbul

Inspired by Yunnies recipe which we all loved. 콩불, spicy bean sprout bulgogi. A quick and hearty Korean one-pan meal with crunchy soybean sprouts, perfect with rice, and great for leftover fried rice. About 4 servings.

Method

  1. Prep ingredients

    Clean the soybean sprouts and drain well. Slice the green onion and other veggies. Separate the thin pork pieces so they cook evenly.

  2. Make the sauce

    In a small bowl, whisk together the gochujang, gochugaru, soy sauce, rice wine or mirin, sugar, minced garlic and sesame oil. Set aside.

  3. Layer in a wide pan

    Spread the bean sprouts evenly on the bottom. Add onion, green onion and mushrooms on top. Lay the pork slices over the vegetables. Pour the spicy sauce mixture over everything.

  4. Cook

    Cover and cook over medium heat for about 5–7 minutes, until the sprouts soften and the pork is cooked through. Stir everything together so the sauce coats the meat and veggies.

  5. Serve

    Serve hot, with steamed rice. After most of the meat and veggies are eaten, add rice to the pan and fry it in the leftover sauce for amazing fried rice. This is a beloved finish with kongbul.

Tips

  • Soybean sprouts release liquid as they cook, creating a built-in broth that steams the meat.
  • If you like extra heat, add more gochugaru or a spoon of chili paste.
  • For vegetarian or vegan, swap the meat for mushrooms and tofu, and use Korean vegan chili paste.
“Grammie is getting in on the act: our taste tester, exploring new tastes at 83 years old. She loved it!” From Heather’s notes