Main ingredients
pork necksoybean sproutsperilla leavesonionlarge green onionJin-ganjangminced garlicgochugarucooking winesesame oil
Aha Bujang's Soybean Sprout Bulgogi
A restaurant-style soybean sprout bulgogi where the sprouts are first stir-fried over high heat to lock in moisture, then tossed with sweet and spicy pork.
Ingredients needed 2 servings
Recipe
Cooking tips
- If soybean sprouts are stir-fried with the meat from the start, they release too much water and become soggy. Instead, coat them in oil over high heat for a short time to keep them crunchy.
- Use thinly sliced pork neck or pork foreleg so the seasoning penetrates well and the meat cooks quickly.
- Use any leftover seasoning and sprouts to make fried rice by adding rice, roasted seaweed flakes, and sesame oil for an even more delicious finish.
Recommended for
- Those who have failed at making soybean sprout bulgogi because the sprouts released too much water.
- Those who want to properly enjoy the combination of crunchy soybean sprouts and spicy stir-fried pork.
- Those looking for a hearty dish to serve as a main side dish, anju, or for guests.
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