Kong-Bul (Soybean Sprouts and Bulgogi)

Name: Kong-Bul (Soybean Sprouts and Bulgogi)
Cuisine: Korean
Ingredients: ¼ pear or apple; 8 garlic cloves, peeled; 1 ½" piece ginger, peeled; ¼ cup soy sauce; 2 Tbsp. sugar; 1 Tbsp. oyster sauce; 1 Tbsp. toasted sesame oil; ½ tsp. freshly ground pepper; ½ medium onion, thinly sliced; 4 scallions, cut into 1½" pieces; 1 carrot, peeled, cut into 1½"-long matchsticks; 8 oz. thinly sliced boneless rib eye; 12 oz. soybean or mung bean sprouts, rinsed; 2 Tbsp. gochujang (Korean hot pepper paste; optional); 20 perilla (sesame leaves), stems trimmed, leaves rolled, thinly sliced; Toasted sesame seeds (for serving); Steamed rice (optional)

Instructions

An abbreviation of kongnamul (soybean sprouts) and bulgogi, kong-bul is a quick one-pot dish that's great as a drinking side dish or an easy weeknight meal.

Updated at: Sat, 15 Mar 2025 01:20:31 GMT