Kongbul with Pork (Spicy Pork and Bean Sprout Stew)
Serves 3
30 mins prep
0 mins total
A savory and spicy Korean stew featuring thinly sliced pork layered with a mountain of bean sprouts, perilla leaves, and enoki mushrooms, all simmered in a flavorful gochujang-based sauce.
0 servings
cupgochujang
bunchperilla leaves
tbspmirin
bunchenoki mushrooms
bunchspring onion
clovegarlic clove
tbspgochugaru
tbsphoney
cupsoy sauce
tbspsesame oil
tbspsesame seed
lbpork
tspginger
1. In a small bowl, combine minced garlic, soy sauce, mirin, sesame oil, gochujang, gochugaru, and honey. Mix well to create the 'yangnyeom' sauce. 2. In a large, wide pot or dutch oven, create a base layer with the sliced onion and ginger. 3. Add the mung bean sprouts on top of the onions. 4. Arrange the thinly sliced pork over the bean sprouts. 5. Place the perilla leaves, spring onions, and enoki mushrooms on top of the pork. 6. Pour the prepared sauce evenly over all the ingredients in the pot. 7. Cover the pot and cook over medium heat for approximately 20 minutes, or until the pork is cooked through and the vegetables have softened. 8. Garnish with toasted sesame seeds before serving.
