Kongnamul-bulgogi

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

Ingredients

The primary ingredients for Kongnamul-bulgogi include:

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

Preparation

The preparation of Kongnamul-bulgogi involves several steps:

1. **Marinating the beef**: The beef is marinated in a mixture of soy sauce, sesame oil, garlic, sugar, and black pepper. This process typically takes at least 30 minutes to allow the flavors to penetrate the meat.
2. **Cooking the beef**: The marinated beef is then stir-fried in a hot pan until it is partially cooked.
3. **Adding vegetables**: Sliced onions, green onions, and soybean sprouts are added to the pan. Gochujang and gochugaru are also added to give the dish its characteristic spicy flavor.
4. **Simmering**: The mixture is simmered until the vegetables are tender and the beef is fully cooked.
5. **Garnishing**: The dish is garnished with sesame seeds before serving.

Serving

Kongnamul-bulgogi is typically served with steamed rice and a variety of banchan (side dishes). It can also be enjoyed wrapped in lettuce leaves or other leafy greens, often accompanied by ssamjang (a thick, spicy paste).

Cultural Significance

Kongnamul-bulgogi is a popular dish in Korean cuisine, often enjoyed during family gatherings and special occasions. It is appreciated for its balance of protein and vegetables, making it a nutritious and satisfying meal.

Related Dishes

• Bulgogi
• Samgyeopsal
• Galbi
• Bibimbap
• Japchae

See Also

• Korean cuisine
• List of Korean dishes
• Korean barbecue