Kongbul (Spicy Pork and Bean Sprout Stir-fry)
Kongbul is a beloved Korean bachelor-cook classic: thin-sliced pork belly and bean sprouts stir-fried in a sweet and spicy sauce. No water needed — the ingredients release their own moisture for a juicy finish, while king oyster mushrooms and perilla leaves add extra texture and aroma. Ready in 30 minutes, it's great as a hearty side dish or a drinking snack.
Ingredients
Main
- Thin-sliced pork belly (daepae)600g
- King oyster mushroom2
- Onion1
- Perilla leaves15 leaves
- Green onion1 stalk
- Bean Sprouts200g
Sauce
- Sugar5 Tbsp
- Gochujang (red chili paste)5 Tbsp
- Red pepper flakes (gochugaru)5 Tbsp
- Soy sauce5 Tbsp
- Cooking wine5 Tbsp
- Minced garlic1 Tbsp
Directions
- 1
Prepare the ingredients: 600g thin-sliced pork belly, 2 king oyster mushrooms, 1 onion, 15 perilla leaves, 1 stalk green onion, 200g bean sprouts.
- 2
Cut the king oyster mushrooms, perilla leaves, onion, and green onion into bite-sized pieces.
- 3
Rinse the bean sprouts well and drain in a colander.
- 4
In a bowl, combine 5 Tbsp each of sugar, gochujang, gochugaru, soy sauce, and cooking wine, plus 1 Tbsp minced garlic, and mix well to make the sauce.
- 5
Spread the bean sprouts across the bottom of the pan first.
- 6
Add all the prepped vegetables on top.
- 7
Add the pork belly and pour the sauce over everything. No need to add water — the ingredients release plenty of moisture on their own.
- 8
Bring to a boil over high heat.
- 9
Lower to medium heat and simmer a little longer until done.
- 10
Kongbul is ready, with chewy mushrooms and a sweet-spicy sauce tying it all together. It's great mixed into a bowl of rice, too.