Kongbul (Spicy Bean Sprouts and Beef)
one-pot soybean sprouts and thinly sliced brisket in gochujang sauce (pronunciation: [kʰoŋ.bul] / kong-bool)
Ingredients
- 454 g soybean sprouts
- 340 g raw beef brisket
- 200 g onion
- 200 g enoki mushrooms
- 100 g scallion
- 15 g garlic
- 66 g soy sauce
- 30 g mirin
- 27 g sesame oil
- 80 g gochujang
- 15.6 g Korean red pepper (coarse)
- 45 g honey
- 9 g sesame seeds
Method
- 1. Rinse and drain the soybean sprouts. Slice the onion, cut the scallions into short lengths, and trim the enoki roots. Separate the mushrooms into small bundles.
- 2. Mix the garlic, soy sauce, mirin, sesame oil, gochujang, gochugaru, and honey. Add the optional ginger and black pepper, if using.
- 3. Layer the onion, sprouts, scallions, and enoki in a wide, shallow pot. Add the optional shredded carrot with the vegetables, if using. Spread the thinly sliced brisket or pork belly over the vegetables and spoon the sauce over the top.
- 4. Cover and cook over medium-high heat for 15–20 min, until the meat is cooked through and the sprouts and mushrooms are fully cooked. The vegetables release the cooking liquid; lower the heat if the bottom starts to catch.
- 5. Toss to distribute the sauce and separate any clumped meat slices. Cook any remaining raw slices through. Stir in the optional sliced perilla leaves and fresh chili, if using, and cook briefly until the leaves wilt. Scatter with sesame seeds and serve.
Source and attribution
Attempting to recreate the reel below; amounts adapted from Korean Mom Cooks