Easy Korean Spicy Pork & Bean Sprout Stir-Fry by Baek Jong-won (Kongnamul Bulgogi Recipe)

Looking for a quick, filling, and delicious Korean dinner idea?

Today, I’m sharing the famous Baek Jong-won Kongnamul Bulgogi recipe—a popular Korean stir-fry featuring thinly sliced pork belly and crunchy soybean sprouts.

This one-pan meal requires minimal prep work, making it the ultimate comfort food for busy weeknights or lazy weekends. With a perfectly balanced sweet-and-spicy marinade, fresh vegetables, and tender pork, this dish will quickly become a staple in your Korean home-cooking menu.

Why You’ll Love This Baek Jong-won Style Kongnamul Bulgogi

  • Budget-Friendly & Hearty: Adding a generous amount of soybean sprouts inflates the volume, making a small portion of meat go a long way.

  • One-Pan Convenience: Everything cooks together in a single large skillet or wok, keeping cleanup fast and easy.

  • Incredible Flavor Balance: Crisp sprouts release natural juices that combine with savory pork and a sweet-and-spicy Korean sauce.

  • Versatile: Great as a main dish with rice, an appetizer for gatherings, or an ideal anju (Korean drink pairing).

  • Bonus Fried Rice: The leftover sauce makes the best Korean fried rice at the end of your meal!

Ingredients Checklist (Serves 2)

Main Ingredients

  • Soybean Sprouts (Kongnamul): 10.5 oz (300g)

  • Thinly Sliced Pork: 10.5 oz (300g) — Thinly shaved pork belly or pork shoulder works best.

  • Green Onion: 1 stalk

  • Onion: ½ medium

  • Perilla Leaves (Kkaennip): 5–6 leaves (Optional, but adds a wonderful herbal aroma)

  • Chili Pepper (Jalapeños): 1 (Optional, for extra heat)



Spicy Bulgogi Marinade

  • Korean Red Chili Paste (Gochujang): 2 tbsp (30ml)

  • Soy Sauce: 2 tbsp (30ml)

  • Korean Red Pepper Flakes: 1 tbsp (15ml)

  • Sugar: 1 tbsp (15ml)

  • Cooking Wine (Mirin): 1 tbsp (15ml)

  • Minced Garlic: 1 tbsp (15ml)

  • Sesame Oil: 1 tbsp (15ml)

  • Toasted Sesame Seeds: 1 tbsp (15ml)

Adjust sweetness or spice levels by tweaking the sugar or Korea Red Pepper Flakes (gochugaru) to taste.




Step-by-Step Instructions

Prep & Cook Time: 15–20 minutes

1. Prep the Soybean Sprouts

Rinse 300g of soybean sprouts thoroughly under cold running water.

Discard any yellowing pieces or stray hulls, then drain in a colander.

No need to blanch them beforehand—they will steam and cook right in the pan.


2. Slice the Vegetables

Slice the ½ onion into medium-thick strips.

Cut the green onion into 2-inch pieces.

Thinly slice the chili pepper (if using) and chop the perilla leaves into bite-sized strips.


3. Mix the Marinade

In a small bowl, combine the Bulgogi Marinade (gochujang, soy sauce, gochugaru, sugar, mirin, and minced garlic).

Stir until smooth.

Pre-mixing the sauce ensures even flavor distribution.


4. Layer the Pan

Grab a wide, shallow skillet or wok. Layer the ingredients in order:

  1. Spread the soybean sprouts evenly across the bottom.

  2. Layer the thinly sliced pork flat over the sprouts.

  3. Top with sliced onions, green onions, and chili peppers.

  4. Spoon the prepared marinade directly over the top.


5. Cook on Medium-Low First

Turn the heat to medium-low. 

Do not add extra water. 

Let the pan heat up for 3 to 5 minutes. 

As the sprouts cook down, they naturally release moisture, creating a rich broth that prevents the sauce from scorching.


6. Stir-Fry on Medium Heat

Once the sprouts soften and release liquid, turn the heat up to medium.

Using tongs or a spatula, toss all ingredients together so the sauce coats the meat and vegetables evenly.

Stir-fry for 5 to 7 minutes until the pork is fully cooked.


7. Finish with Perilla Leaves & Sesame Seeds

Add the chopped perilla leaves and toss quickly for 30 to 60 seconds. 

Turn off the heat and garnish generously with toasted sesame seeds and a drizzle of sesame oil.



Expert Cooking Tips

  • Don't Skimp on Sprouts: Sprouts shrink significantly as they release water. A heap that looks huge initially will reduce down to the perfect ratio.

  • Use Thinly Sliced Meat: Shaved pork belly or thinly sliced pork shoulder absorbs the spicy sauce quickly and cooks in minutes.

  • Don't Toss Too Early: Resist the urge to mix right away. Wait until the sprouts begin to release steam and moisture on medium-low heat.

Don't Forget the K-BBQ Style Fried Rice!

Once you've eaten most of the pork and sprouts, leave a small portion of the vegetables and sauce in the pan.

  1. Add a bowl of warm white rice directly to the pan over medium heat.

  2. Snip in some fresh kimchi and seasoned seaweed flakes (Break seaweed in small pieces).

  3. Drizzle a little extra sesame oil and toss continuously until heated through.

  4. Top with shredded mozzarella cheese or a fried egg for the ultimate end-of-meal treat!



Frequently Asked Questions

Q. Do I really need to add a lot of soybean sprouts?


Since soybean sprouts shrink significantly as they cook, it is recommended to add a generous amount. If you enjoy their crunchy texture and refreshing flavor, feel free to add even more!


Q: Can I use a different cut of meat?


A: Yes! Thinly sliced beef brisket (Chadolbagi) or thin pork loin cutlets work great as long as the meat is thin enough to cook quickly alongside the vegetables.


Q: What if I don't like spicy food?

A: Simply reduce the gochugaru to ½ tablespoon and skip the chili peppers. You can also slightly increase the sugar for a milder, sweeter flavor profile.

Give This Recipe a Try Tonight!

Baek Jong-won's Korean Pork and Bean Sprout Bulgogi is the perfect combination of convenience, nutrition, and vibrant flavor. Serve it with a hot bowl of rice and a few simple side dishes for an authentic Korean dining experience at home!

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