매콤한 콩나물불고기

Описание: Layer bean sprouts, pork belly, and spicy sauce for a simple one-pan Korean feast.
The perilla leaf and pickled radish combo takes it to the next level.
Finish with fried rice in the leftover sauce for the ultimate ending.

Recipe
1. Prepare the sauce in advance: 2 tbsp gochujang, 2 tbsp gochugaru, 2 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp cooking wine, 1 tbsp minced garlic, 1 tbsp sugar, a dash of pepper.
2. Rinse bean sprouts, cut onion and green onion into large chunks, and slice cheongyang chili to taste.
3. In a pan, layer bean sprouts first, then thinly sliced pork belly, green onion, onion, sauce, and chili peppers as desired.
4. No need to add oil or water—the vegetables will release enough liquid. Cook on low heat.
5. Once some broth and oil have come out, switch to medium heat and continue cooking. You can also tear perilla leaves by hand and add them for extra flavor.
6. Serve with perilla leaves and pickled radish wraps—this combination is amazing, you have to try it.
7. Use the leftover sauce in the pan to fry rice—it’s so delicious! Just don’t add too much seaweed flakes, or my younger sibling will scold you.

#ShortsRecipe #숏츠레시피
#MukbangStyle #먹방스타일
#FoodieLife #먹스타그램
#PorkBellyRecipe #대패삼겹살레시피
#SpicyPorkBelly #매운삼겹살
#KoreanFoodRecipe #한식레시피
#EasyKoreanCooking #간단한한식
#BeanSproutPorkBelly #콩나물삼겹살
#PerillaLeafWrap #깻잎쌈
#FriedRiceRecipe #볶음밥레시피
#HomeCookedMeal #집밥요리