Kongbul

Kongnamul-bulgogi, affectionately known as kongbul, is a cherished modern Korean dish that is winning hearts across South Korea, especially among teenagers. This delightful concoction includes bulgogi (marinated beef), crunchy bean sprouts, chewy rice cakes, assorted vegetables, noodles, sausages, and a spicy sauce, all stir-fried together in a large pan. What makes this dish so popular? It's not only the mouthwatering taste but also its affordability.

The origins of kongnamul-bulgogi can be traced back to the 1980s in Jeonju, where the dish first gained popularity in local restaurants. Fast forward to 2008, and the dish experienced a resurgence with the inauguration of the Kongbul restaurant franchise, solidifying its place in Korean cuisine once again.

So, how do you prepare this delectable dish? You will need key ingredients such as pork, bean sprouts, onions, red peppers, scallions, and perilla leaves. The magic lies in the sauce—a blend of gochujang (red pepper paste), Korean plum extract, oyster sauce, and crushed garlic. Mix this flavorful sauce with the bean sprouts and cooked pork, and voilà—you have kongbul!

While the classic recipe features the signature sauce, bean sprouts, and pork, there are plenty of variations to keep things exciting. You can substitute pork with squid or chicken, opt for a sweet sauce instead of spicy, or add extras like rice cakes, boiled eggs, noodles, dumplings, ham, or even cheese.