Bean Sprout Bulgogi - Blanch the Bean Sprouts First to Prevent Excess Water

Steps

1. 1

   Bring 1.5L of water with 1T of salt to a boil, add bean sprouts, and blanch for 3 minutes.

2. 2

   Rinse blanched bean sprouts quickly in cold water, squeeze out all the water, and set in a strainer.

3. 3

   In a bowl, combine 3T dark soy sauce, 3T red pepper flakes, 3T gochujang, 1T black pepper, 1T minced garlic, 2T mirin, and 2T corn syrup to make the sauce.

4. 4

   Cut green onions into large pieces, julienne the onion, and prepare the perilla leaves.

5. 5

   Heat 1T cooking oil in a pan, add thin pork belly, green onion, and onion, and stir-fry until the meat is cooked through.

6. 6

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