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Kongnamul-bulgogi served with pork and sprouts
Sizzling spicy pork bulgogi stir-fried with crunchy soybean sprouts

Kongnamul bulgogi

Author: Flavelo
Recipes Main Courses
Bulgogi means 'fire meat', referring to the grilling technique, while Kongnamul means soybean sprouts. This dish is a play on textures: thinly sliced, marinated pork is tender and succulent, while the sprouts add a fresh crunch. The umami bomb of soy sauce and the heat of ginger balance the fattiness of the meat.
🕒 Prep Time 45 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 600 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Wok or large frying pan
  • Bowl for marinating
  • Sharp knife

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Grate the ginger and garlic. Mix the marinade: soy sauce, sugar, sesame oil, pepper, ginger, garlic and lime juice.

Tip: The sugar and lime acidity help loosen the meat fibres (tenderising).
2 ✓

Cut the pork into wafer-thin slices. Toss in the marinade and place in the fridge for at least 30 minutes.

Tip: Put the meat in the freezer for 20 minutes before slicing – semi-frozen meat is much easier to slice thinly.
3 ✓

Prepare the vegetables: wash the sprouts, slice the leek into rings.

Tip: It's worth picking the brown 'caps' off the end of the soybean sprouts if you want to be very precise, but not mandatory.
4 ✓

Heat the frying pan or wok with the oil until smoking hot. Throw in the meat (with the marinade) and stir-fry over a high heat.

Tip: High heat is essential for caramelisation (Maillard reaction) and smoky flavour. Don't steam it, fry it!
5 ✓

When the meat is almost done (approx. 3-4 minutes), toss in the sprouts and onion. Fry for a further 2 minutes.

Tip: The sprouts only need heat treatment to stay crunchy, not to collapse.
6 ✓

Serve immediately, sprinkled with sesame seeds.

Tip: Traditionally eaten with rice or wrapped in lettuce leaves (ssam).

Recipe FAQ

Why did the meat turn out chewy?
Either you cut it too thick, or cooked it too long on a low heat, drying it out.
Can I use other sprouts?
Mung bean sprouts are okay too, but soybean sprouts (kongnamul) are thicker and withstand heat better without turning to mush.

Ingredients

  • 300 g Pork (e.g., neck or shoulder)
  • 4 tbsp Soy sauce
  • 2 cloves Garlic
  • 2 cm Fresh ginger
  • 2 tbsp Brown sugar
  • 2 tbsp Sesame oil
  • 0.5 tsp Ground pepper
  • 200 g Kongnamul (soybean sprouts)
  • 1 stalk Leek (or spring onion)
  • 1 pc Lime
  • 2 tbsp Oil (for frying)
  • 1 tbsp Toasted sesame seeds