Baek Jong-won's Kongnamul Bulgogi

Ingredients needed 🛒3 servings

• 1 bag bean sprouts
• Thinly sliced pork belly (enough to fill the pan)
• 1/2 onion
• 1 green onion
• 2 Cheongyang chili peppers
• Perilla leaves (to taste)
• Gochujang (equal volume)
• Gochugaru (equal volume)
• Sugar (equal volume)
• Soy sauce (equal volume)
• Cooking wine (equal volume)
• Minced garlic (equal volume)
• A little sesame seeds

Recipe 🍳

Cooking tips 💡

• When serving guests, set up the ingredients before cooking and then turn on the heat at the table to cook it fresh for both visual appeal and a crunchy texture.
• Perilla leaves can clump and make the seasoning uneven if not separated. Be sure to pull them apart with your hands after chopping before adding them for better integration.
• Don't worry about the pan burning and add water in the beginning; this will result in too much liquid, making the dish watery and bland. Never add water.
• After eating the toppings, you can make fried rice by adding chopped kimchi, rice, and seaweed flakes to the remaining savory broth for an even more delicious meal.