I made spicy and crunchy bean sprouts bulgogi.
The highlight of Kongbul is fried rice! If you stir-fry it with perilla oil and sprinkle seaweed on it, it is absolutely delicious.
[Bean Sprouts Bulgogi Ingredients]
300g pork, 200g bean sprouts, 1/2 onion, 1/3 carrot, 10 perilla leaves, sesame
[Yangnyeom ingredients]
1T sweet sake, pepper, 1 green onion, 1T garlic, 2T soy sauce, 1.5T red pepper powder, 1.5T oligosaccharide, 3T kochujang, sesame oil
[Fried rice ingredients]
2 servings of rice, perilla oil, seaweed, sesame
[Cooking order]
1. Chop onion, carrot, green onion and perilla leaves
2. Mix the pork with onions, carrots, green onions, and yangnyeom
3. stir-fry without oil in a preheated pan
4. When the meat is almost cooked, add bean sprouts and stir-fry
5. When the bean sprouts are soft, add perilla leaves and stir-fry lightly
6. After stir-frying, sprinkle with sesame and eat the meat first
7. Add the remaining broth and rice and stir-fry until there is no broth
8. Add plenty of perilla oil and stir-fry, then sprinkle with seaweed and sesame to complete fried rice
[Point]
1. If the bean sprouts are added, water will be formed, so if it is bland, you can add salt and kochujang.