Skip to main content
Epicurious

Kong-Bul (Soybean Sprouts and Bulgogi)

4.0

(1)

Kongbul in a shallow skillet on a single burner hot plane on a striped tablecloth.
Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Emma Ringness

When Koreans drink, we always need a hearty anju, or drinking food, to pair with our alcohol. Enter this one-pot stunner known as kong-bul. The dish’s portmanteau of a name reflects Koreans’ propensity for shortening phrases—in this case, kongnamul (soybean sprouts) and bulgogi (here referencing thinly sliced beef, as opposed to the popular barbecue). And it’s a favorite dish of mine, both when drinking and not. You layer the beef, soybean sprouts, and thinly sliced perilla leaves. It comes together super quickly, which makes it great for pairing with copious amounts of soju and beer or simply with rice for an easy weeknight dinner.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

What you’ll need

Recipe information

  • Total Time

    25 minutes

  • Yield

    4 servings

Ingredients

¼ pear or apple
8 garlic cloves, peeled
1 ½" piece ginger, peeled
¼ cup soy sauce
2 Tbsp. sugar
1 Tbsp. oyster sauce
1 Tbsp. toasted sesame oil
½ tsp. freshly ground pepper
½ medium onion, thinly sliced
4 scallions, cut into 1½" pieces
1 carrot, peeled, cut into 1½"-long matchsticks
8 oz. thinly sliced boneless rib eye
12 oz. soybean or mung bean sprouts, rinsed
2 Tbsp. gochujang (Korean hot pepper paste; optional)
20 perilla (sesame leaves), stems trimmed, leaves rolled, thinly sliced
Toasted sesame seeds (for serving)
Steamed rice (optional)

Preparation

  1. Step 1

    Purée ¼ pear or apple, 8 garlic cloves, peeled, one ½" piece ginger, peeled, ¼ cup soy sauce, 2 Tbsp. sugar, 1 Tbsp. oyster sauce, 1 Tbsp. toasted sesame oil, and ½ tsp. freshly ground pepper in a food processor until mostly smooth. Transfer sauce to a large bowl and add ½ medium onion, thinly sliced, 4 scallions, cut into 1½" pieces, 1 carrot, peeled, cut into 1½"-long matchsticks, and 8 oz. thinly sliced boneless rib eye and toss with tongs to combine.

    Step 2

    Arrange mixture in a large high-sided skillet, braising pan, or wide, shallow pot. Scatter 12 oz. soybean or mung bean sprouts, rinsed, on top, then spoon 2 Tbsp. gochujang (if using) over. Cover skillet, set over high heat, and cook until meat is cooked through and sprouts are tender, 7–9 minutes.

    Step 3

    Uncover skillet and reduce heat to low. Toss meat mixture and sprouts together. Scatter 20 perilla, stems trimmed, leaves rolled, thinly sliced, on top and cook, uncovered, 2 minutes. Top with toasted sesame seeds and serve with steamed rice if desired.

TagsMainDinnerKoreanEast AsianAsianEasyQuick30 Minutes or LessWeeknight MealsDairy FreeNut FreeBraiseBeefMeatBon Appétit

See Related Recipes and Cooking Tips

Read More
Pork Dinakdakan
Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.
Cumin Lamb and Potato Wontons
Freezer-friendly—and always a big hit with family and friends.
Nihari (Spiced Beef Stew)
This one-pot South Asian dish is simple and celebratory.
Kung Pao Chicken
The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.
Pork and Shrimp Cabbage Rolls
Think of these cabbage-wrapped beauties stuffed with a flavorful pork and shrimp filling as a hybrid between stuffed cabbage and dumplings.
Steamed Vegetables With Miso-Ginger Dressing
This assertive dressing is the perfect complement to tender, delicate steamed vegetables.
Saucy Mushroom Stir-Fry
Any variety of mushroom will love this glossy, tangy sauce.
10-Minute Broccoli in Garlic Sauce
This easy broccoli stir-fry uses a genius two-step cooking technique of searing the veg for color, then steaming it in a concentrated broth to tenderize.