Stir-fried pork belly and bean sprouts-Samgyupsal sukju bokkeum
A quick and easy stir fry of pork belly and bean sprouts.
Ingredients
- 8 ounces thinly sliced/shaved pork belly or other thinly sliced pork or beef
- 1 tbsp sesame oil
- 10 ounces bean sprouts
- 1/4 medium onion thinly sliced
- 2 teaspoons minced garlic or 2 -3 plump garlic cloves
- 2-3 scallions or 2 ounces garlic chives cut into 1 inch segments, if they are large, cut in half lengthwise first
- 2 tablespoons soy sauce or oyster sauce Use 1 T of each
- 1 teaspoon sugar
- salt and pepper to taste
- 1 fresh red chili pepper, deseeded and sliced thinly
Instructions
- If you are using pork belly, cut each slice into 1 inch segments, for other meats thinly sliced into bite sized pieces
- Give the bean sprouts a quick rinse, and drain. Thinly slice the onion, and cut the scallions (or garlic chives) into 2-inch pieces.
- Heat a large pan over high heat. Add the sesame oil to the pan and then the pork, stir-fry quickly until no longer pink.
- Add the onion and stir fry briefly 30 seconds. Add bean sprouts chili pepper (if using) and scallions, continue to stir fry until the bean sprouts have wilted slightly but are still crunchy.
- Add the soy sauce and/or oyster sauce, garlic, sugar and pepper to taste. Stir-fry quickly. Season with salt to taste if necessary. Serve with a big bowl of rice (although this would go well with noods too). Enjoy!
Notes
You can find a variety of extra thin cut meats in your local Korean/Asian markets.
If you want to thinly slice the meat yourself, freeze the meat until it's firm, but still sliceable. With a sharp knife, slice the meat as thin as you can.
If you want to thinly slice the meat yourself, freeze the meat until it's firm, but still sliceable. With a sharp knife, slice the meat as thin as you can.