Kongnamul-bulgogi

Cooked Kongbul

Kongnamul-bulgogi (콩나물불고기) is a traditional Korean dish that combines the flavors of bulgogi (marinated beef) with kongnamul (soybean sprouts). This dish is known for its savory and slightly spicy taste, making it a popular choice in Korean households and restaurants.

Ingredients

The main ingredients for Kongnamul-bulgogi include:

• Beef (typically thinly sliced)
• Soybean sprouts
• Garlic
• Soy sauce
• Sesame oil
• Gochujang (Korean red chili paste)
• Gochugaru (Korean red chili flakes)
• Green onions
• Sugar
• Sesame seeds

Preparation

The preparation of Kongnamul-bulgogi involves marinating the beef in a mixture of soy sauce, garlic, sesame oil, gochujang, gochugaru, sugar, and green onions. The marinated beef is then stir-fried until it is cooked through. Soybean sprouts are added towards the end of the cooking process to retain their crunchiness. The dish is often garnished with sesame seeds and additional green onions before serving.

Serving

Kongnamul-bulgogi is typically served with a bowl of steamed rice and various banchan (side dishes). It can also be enjoyed wrapped in lettuce leaves or with ssamjang (a thick, spicy paste).

Cultural Significance

Kongnamul-bulgogi is a dish that showcases the balance of flavors and textures that is characteristic of Korean cuisine. The combination of tender beef and crunchy soybean sprouts, along with the savory and spicy marinade, makes it a beloved dish among Koreans and those who enjoy Korean food.

Related Pages

• Korean cuisine
• Bulgogi
• Soybean sprouts
• Gochujang
• Gochugaru
• Banchan
• Ssamjang