Bean Sprout Bulgogi, Lightly Blanching the Sprouts Keeps Them Crispy

Steps

1. 1

   Boil 1.5 liters of water with 1T of salt in a pot, add bean sprouts, and blanch for exactly 3 minutes

2. 2

   Immediately rinse the blanched bean sprouts in cold water, squeeze out excess water, and drain in a colander

3. 3

   In a bowl, mix dark soy sauce 3T, gochugaru 3T, gochujang 3T, black pepper 1T, minced garlic 1T, mirin 2T, and corn syrup 2T to make the sauce

4. 4

   Prepare green onion, onion, and perilla leaves into bite-sized pieces

5. 5

   Heat cooking oil 1T in a pan, add shaved pork belly, green onion, and onion, and stir-fry on high heat until meat is cooked

6. 6

   Add bean sprouts, sauce, and potato starch 1T mixed with water 2T, stir-fry together, then turn off heat and finish with perilla leaves and sesame oil 0.5T