๐Ÿฅฉ Kongnamul Bulgogi Deopbap (Bean Sprout Bulgogi Rice Bowl)

A cream-colored dotted bowl on a wooden table holds rice topped with spicy-sweet stir-fried thinly sliced pork belly, soybean sprouts, and Korean large green onion, with a small side bowl of napa cabbage kimchi beside it.

Put cooked rice on a plate and top it with spicy-sweet bean sprout bulgogi. Thinly sliced pork belly and soybean sprouts coated in gochujang (Korean red chili paste) sauce make a simple bowl that goes well with rice.

Thinly sliced pork belly cooks quickly. Soybean sprouts stay a little crunchy and release a bit of moisture that softens the seasoning. You do not need a long simmer for this rice bowl.

Why Pork Belly and Soybean Sprouts Work Together

The fat from the thinly sliced pork belly helps the seasoning coat the soybean sprouts while keeping them crisp. A little moisture from the sprouts softens the spicy-sweet sauce so it mixes well with the rice. That is why this combination tastes good without making a separate broth.

⏱ At a Glance

  • Servings: 1
  • Estimated time: about 10 minutes (rice cooking time not counted)
  • Extra prep: Cook the rice the way you usually do
  • Difficulty: very easy
  • Equipment: skillet
  • Flavor: spicy-sweet bulgogi seasoning with crisp soybean sprouts

๐Ÿ›’ Ingredients

Basic ingredients

  • Cooked rice: 200g (about one bowl)
  • Thinly sliced pork belly (daepae samgyeopsal): 120g
  • Soybean sprouts (kongnamul): 100g
  • Korean large green onion (daepa): 30g after trimming

Seasoning

  • Gochujang (Korean red chili paste): 15ml (1 Tbsp)
  • Korean regular soy sauce (jin-ganjang): 15ml (1 Tbsp)
  • Gochugaru (Korean red pepper flakes): 10g
  • Sugar: 10g
  • Minced garlic: 5g
  • Toasted sesame oil: 5ml

๐Ÿ‘ฉ‍๐Ÿณ How to Make Kongnamul Bulgogi Deopbap

1. Mix the seasoning

Stir together the gochujang, jin-ganjang, gochugaru, sugar, minced garlic, and toasted sesame oil in a small bowl.

2. Cut the pork and drain the sprouts

Cut the thinly sliced pork belly into bite-size pieces. Rinse the soybean sprouts and drain them well. Slice the daepa on a diagonal.

3. Stir-fry

Put the pork belly in a skillet over medium heat and cook until the outside is done. When enough fat has rendered, add the soybean sprouts, daepa, and the seasoning. Start checking from about 2–3 minutes. The pork should be cooked through and lightly browned, the sprouts should turn a little translucent while still crisp, and the seasoning should coat everything evenly.

4. Assemble

Spoon 200g of cooked rice onto a plate and top it with the stir-fried kongnamul bulgogi.

๐Ÿ’ก Ajumma's Tips

You can add only half the seasoning first, taste, and adjust. Do not cook the soybean sprouts too long or they will lose their crunch.

Variations

You can use thinly sliced pork neck (moksal) instead of pork belly. Cooking time will vary with the cut and thickness, so do not follow the same 2–3 minutes. Check that the meat is cooked through and browned. You can also increase the soybean sprouts a little or top the bowl with a fried egg.

What to Serve With It

Kimchi on the side goes well. A soup with broth or a stew also pairs nicely.

Serve it over warm rice for a warm, spicy bowl.

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