Main Dishesbonappetit4.7
Kong-Bul (Soybean Sprouts and Bulgogi)
An abbreviation of kongnamul (soybean sprouts) and bulgogi, kong-bul is a quick one-pot dish that's great as a drinking side dish or an easy weeknight meal.
👥 4 Servings👤 Irene Yoo📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●pan
- ●skillet
- ●pot
📝 Preparation Steps
1
Purée ¼ pear or apple, 8 garlic cloves, peeled, one ½" piece ginger, peeled, ¼ cup soy sauce, 2 Tbsp. sugar, 1 Tbsp. oyster sauce, 1 Tbsp. toasted sesame oil, and ½ tsp. freshly ground pepper in a food processor until mostly smooth. Transfer sauce to a large bowl and add ½ medium onion, thinly sliced, 4 scallions, cut into 1½" pieces, 1 carrot, peeled, cut into 1½"-long matchsticks, and 8 oz. thinly sliced boneless rib eye and toss with tongs to combine.
. sugar2 Tbsp. oyster sauce1 Tbsp. toasted sesame oil1 Tbspcarrot, peeled, cut into 1½"-long matchsticks1. thinly sliced boneless rib eye8 oz
2
Arrange mixture in a large high-sided skillet, braising pan, or wide, shallow pot. Scatter 12 oz. soybean or mung bean sprouts, rinsed, on top, then spoon 2 Tbsp. gochujang (if using) over. Cover skillet, set over high heat, and cook until meat is cooked through and sprouts are tender, 7–⏱️ 9 minutes.
. soybean or mung bean sprouts, rinsed12 oz. gochujang (Korean hot pepper paste; optional)2 Tbsp
3
Uncover skillet and reduce heat to low. Toss meat mixture and sprouts together. Scatter 20 perilla, stems trimmed, leaves rolled, thinly sliced, on top and cook, uncovered, ⏱️ 2 minutes. Top with toasted sesame seeds and serve with steamed rice if desired.
perilla (sesame leaves), stems trimmed, leaves rolled, thinly sliced20Toasted sesame seeds (for serving)Steamed rice (optional)
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