Kongbul Recipe Pork belly with bean sprouts

Name: Kongbul Pork belly with bean sprouts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1 servings
Cuisine: korean
Ingredients: 5 Tbsp Brown Sugar; 1 Piece Spring Onion; 5 Tbsp Ganjang (korean soy sauce); 5 Tbsp Gochugaru (Korean Chillipowder); 5 Tbsp Gochujang (Korean Chillipaste); 5 Piece Garlic Clove; 5 Tbsp Mirin; 1 Tbsp Mulyeot or Ssalyeot; 300 g Pork (very thin cut); 300 g Soy Bean Sprouts (Bea Careful, read below!); 1 Piece Onion

0.0 based on 0 Ratings

Updated: 17.10.2020

Serving(s): 1

Ingredients

Brown Sugar	5 Tbsp
Spring Onion	1 Piece
Ganjang (korean soy sauce) *	5 Tbsp
Gochugaru (Korean Chillipowder) *	5 Tbsp
Gochujang (Korean Chillipaste) *	5 Tbsp
Garlic Clove	5 Piece
Mirin *	5 Tbsp
Mulyeot or Ssalyeot *	1 Tbsp
Pork (very thin cut)	300 g (10.6 oz)
Soy Bean Sprouts (Bea Careful, read below!)	300 g (10.6 oz)
Onion	1 Piece

Equipment

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Recipe Information

Vegetarian:	no
Vegan:	no
Lactose:	no
Gluten:	yes
Calories:	~ 800 Calories
Difficulty:	1/3
Kitchen:
Spicy:	Spicy
Category:	Main Dish
Preparation:	5 Min.
Cooking Time	25 Min.
Total Time	30 Min.
Keywords	Kongbul, pork belly with bean sprouts
Original Characters	공불

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Preparation

First mix the sauce.
Then wash the bean sprouts and squeeze out excess water.
Cut the pork belly into thin slices or thumb-wide pieces.
Eighth the onion and prepare the spring onion and the perilla leaves I recommend.
Now start frying. To do this, place the congnamul on the bottom of the pan and place the meat on top. Add the sauce and set the highest heat and close the pan with a suitable lid.
Stir regularly and cook everything for about 20 minutes. The liquid from the soybean sprouts will also add more sauce.
At the end add the spring onions and the perilla leaves to the pan and let the dish simmer for another 5 minutes.
Drizzle sesame seeds over it and serve with rice.

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Kong Bul is a flavorful korean dish made of thin porkbelly (samgyeopsal), fresh Soybean Sprouts (=Kongnamul) and a spicy frying sauce. The only thing you should care about is the usage of Soybean Sprouts and not Mungbean Sprouts (=Sukju Namul)! Soybean Sprouts are totally different and are commonly used in South Korea instead of mungbean sprouts.

Soybean Sprouts are not the same as Mungbean Sprouts!

Please dont substitute the one product with the other. The main different of these two sprouts is the edibility. Kongnamul has to be cooked, boiled or fried and Mungbean Sprouts can be eaten raw, thats why in south east asia cuisine the mungbean sprouts are used in fresh soups such as Tom Yum or Pho. You can read more information about in our basic knowledge area :) Linked below!

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