Hey All – So made this today, it’s Bean Sprout Bulgogi, recipe found on TT (James Bok).
https://reddit.com/link/1ram50m/video/cidhphim7tkg1/player
Kongbul (Bean Sprout Bulgogi)
- 1lb thinly sliced beef or pork (I used beef and only had 200g)
- 240g bean sprouts
- 1 medium onion (I used half of an onion)
- 1/3 cup cabbage (I used Taiwanese Cabbage – but any green cabbage is fine)
- 1 small Sweet potato
- 1 green onion (I ran out so didn’t use this)
- 1/2 tbsp sesame seeds (DOH – forgot)
Sauce
- 3 tbsp gochujang
- 2 tbsp gochugaru
- 3 tbsp soy sauce
- 3 cloves garlic
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 – 3 tbsp water (if your bean sprouts are dry – I didn’t use any because I did wash the bean sprouts)
The method is in the video.
Next time I make this, I will crush the garlic. I didn’t this time, I made it exactly like the video says.
I will also add more cabbage next time, the full onion and probably a bit more bean sprouts.
Now it turned out very watery – almost like a stew; it wasn’t bad — it tasted great, but what did it? Too much soy sauce? Should I have let the bean sprouts dry out longer? I know regardless I’ll get moisture from the bean sprouts, cabbage, beef and probably onion.
Uncooked:
Cooked:
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