Kim Dae-seok's Bean Sprout Bulgogi

• thinly sliced pork belly 400g
• bean sprouts 300g
• onion 1/2
• green onion 1
• perilla leaves 10
• green chili peppers 2
• oman-dongi (a small sea squirt) 7
• gochugaru 3 tablespoons
• sugar 1 tablespoon
• brewed soy sauce 3 tablespoons
• minced garlic 1 tablespoon
• oyster sauce 1 tablespoon
• gochujang generous spoonful 1 tablespoon
• mirim 2 tablespoons
• toasted sesame seeds a pinch

Recipe 🍳

Cooking tips 💡

• Blending oman-dongi into the marinade adds a rich, refreshing umami flavor without fishy odor. If unavailable, substitute with mideodeok.
• thinly sliced pork belly naturally releases fat, so no cooking oil is needed—just sear the meat directly in a heated pan.
• The marinade can burn easily, so reduce heat to medium when mixing it with the meat. Increase heat again when adding bean sprouts.

Recommended for 🙋

• ⭐Those who want to try deep umami flavors from oman-dongi in a bean sprout bulgogi.
• ⭐People seeking a well balanced spicy meat dish.
• ⭐Fans of the contrast between crisp bean sprouts and tender thinly sliced pork belly.