Non-Spicy Kongbul (Soybean Sprout Bulgogi) | koreanmomcooks

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Name: Non-Spicy Kongbul (Soybean Sprout Bulgogi)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Sushi Chef Mirin Sweetened Sake; Wan Ja Shan Soy Sauce; Organic Yellow Spring Onions; SIGNATURE SELECTS Honey, Raw, Wildflower; Napoleon Co. Grille Garlic Cloves; Geisha Bean Sprouts, in Water; Guan’s Mushroom Enoki Mushrooms; SIGNATURE SELECTS Beef Patties, Brisket, Chuck & Short Rib; Dynasty Sesame Oil, Premium, Hot; Cebollitas Bunch

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Non-Spicy Kongbul (Soybean Sprout Bulgogi)

Serves 415 mins prep20 mins cook

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

What you need

tbsp mirin

cup soy sauce

bunch spring onion

SIGNATURE SELECTS Honey, Raw, Wildflower

tbsp honey

clove garlic clove

lb bean sprouts

bunch enoki mushrooms

SIGNATURE SELECTS Beef Patties, Brisket, Chuck & Short Rib

lb beef brisket

tbsp sesame oil

onion

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Instructions

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.