Non-Spicy Kongbul (Soybean Sprout Bulgogi)
Serves 4
15 mins prep
20 mins cook
35 mins total
A savory and slightly sweet one-pot Korean dish featuring thinly sliced beef and a generous amount of soybean sprouts, all cooked together in a simple, non-spicy soy-based sauce.
0 servings
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1. In a bowl or measuring cup, combine chopped garlic, soy sauce, mirin, sesame oil, and honey to create the sauce. Mix well. 2. In a large pot, layer sliced onions and some of the spring onions on the bottom. 3. Add a large quantity of soybean sprouts on top of the onions. 4. Place the thinly sliced beef over the soybean sprouts. 5. Pour the prepared sauce evenly over all the ingredients in the pot. 6. Cover the pot and cook on high heat until the beef starts to change color. 7. Uncover and mix the ingredients gently to distribute the sauce and ensure even cooking. 8. Add the enoki mushrooms and the remaining spring onions on top. 9. Cover the pot again and continue to cook for about 10 more minutes, until the beef is fully cooked and the vegetables are tender. 10. Serve hot and enjoy.
