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Saturday 08 August 2026 02:29:33 GMT
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Kongnamul Bulgogi – Korean Bean Sprouts Bulgogi / Beef INGREDIENTS 1 lb thinly sliced beef or pork* 1 small onion, sliced 3 carrots, julienned 1 jalapeno, sliced 1 bunch of scallion (about 6-7 stalks), cut 1-2 inch wide 1 lb mung beans/ bean sprouts Sesame oil, for finishing Sesame seeds, for finishing SAUCE: 2 TBSP low sodium soy sauce 2 TBSP gochujang (Korean Chili Paste) 1.5 TBSP gochugaru (Korean Chili Flakes) 1 TBSP sweetener of choice 2 TBSP mirin 2 TBSP minced garlic 2 teaspoon water -  Mix this all together INSTRUCTIONS 1. Prep all of your veggies: slice onions, julienne carrots, slice jalapenos, cut scallions, and wash mung beans. 2. In a large enough pan/ pot/ wok, add all of your veggies starting with your onions as the base and bean sprouts right on top after. Carrots and jalpenos you can scatter them around. Thinly sliced beef on the very top and then your SAUCE. Optional: but you can add a splash of water. Just note that bean sprouts release a lot of water so you might not have to add too much. 3. Turn on heat and allow to cook un touched for ~5 minutes before giving it a mix. Mix every so often and cook until your veggies are cooked to your desired doneness. Some ppl prefer veggies with a crunch, others like it more soft/ more wilted.. this just depends on preference. Note: this cooks really fast… should not take more than 15 minutes. 4. I served mine with rice, banchan and a soup 😊
Kongnamul Bulgogi – Korean Bean Sprouts Bulgogi / Beef INGREDIENTS 1 lb thinly sliced beef or pork* 1 small onion, sliced 3 carrots, julienned 1 jalapeno, sliced 1 bunch of scallion (about 6-7 stalks), cut 1-2 inch wide 1 lb mung beans/ bean sprouts Sesame oil, for finishing Sesame seeds, for finishing SAUCE: 2 TBSP low sodium soy sauce 2 TBSP gochujang (Korean Chili Paste) 1.5 TBSP gochugaru (Korean Chili Flakes) 1 TBSP sweetener of choice 2 TBSP mirin 2 TBSP minced garlic 2 teaspoon water -  Mix this all together INSTRUCTIONS 1. Prep all of your veggies: slice onions, julienne carrots, slice jalapenos, cut scallions, and wash mung beans. 2. In a large enough pan/ pot/ wok, add all of your veggies starting with your onions as the base and bean sprouts right on top after. Carrots and jalpenos you can scatter them around. Thinly sliced beef on the very top and then your SAUCE. Optional: but you can add a splash of water. Just note that bean sprouts release a lot of water so you might not have to add too much. 3. Turn on heat and allow to cook un touched for ~5 minutes before giving it a mix. Mix every so often and cook until your veggies are cooked to your desired doneness. Some ppl prefer veggies with a crunch, others like it more soft/ more wilted.. this just depends on preference. Note: this cooks really fast… should not take more than 15 minutes. 4. I served mine with rice, banchan and a soup 😊
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Incroyable Faida pour tous genre de commerce #ecouter El Hadj Oumar Karabenta


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