Spicy Pork Belly and Bean Sprout Stir-Fry | CookOS

Spicy Pork Belly and Bean Sprout Stir

Name: Spicy Pork Belly and Bean Sprout Stir-Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 lb thinly sliced pork belly; 1/2 medium onion, sliced; 12 oz soybean sprouts (kongnamul); 2 tbsp gochujang (Korean chili paste); 2 tbsp soy sauce; 1 tbsp saeu-jeot (salted fermented shrimp); 1 tsp garlic powder; 1 tbsp sesame oil; 1 hard-boiled egg, for serving; 1 clove garlic, for serving

This Korean spicy pork belly and bean sprout stir-fry combines tender, thinly sliced pork with crunchy kongnamul in a savory-spicy gochujang sauce that comes together in under 15 minutes.

🌍Korean 🏷️Pork belly 🏷️Bean sprouts 🏷️Stir-fry 🏷️Spicy Gochujang

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by logagm

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Ingredients

1 lb thinly sliced pork belly
1/2 medium onion, sliced
12 oz soybean sprouts (kongnamul)
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp saeu-jeot (salted fermented shrimp)
1 tsp garlic powder
1 tbsp sesame oil
1 hard-boiled egg, for servingoptional
1 clove garlic, for servingoptional

10 Ingredients

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Instructions

1
In a large hot skillet or grill pan, add the thinly sliced pork belly and cook, stirring, until it starts to render its fat and is mostly cooked through.
2
Add the sliced onion and continue to stir-fry until the onion softens.
3
Add the soybean sprouts to the pan.
4
Add the gochujang, soy sauce, saeu-jeot (salted shrimp), and garlic powder directly on top of the sprouts.
5
Stir everything together thoroughly, ensuring the sauce coats all the ingredients. Continue to cook until the sprouts are tender-crisp and the sauce has thickened slightly.
6
Finish by drizzling sesame oil over the dish and give it a final stir.
7
Serve hot, directly from the pan. Optionally, serve with a hard-boiled egg and raw garlic cloves for an authentic experience.

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Tips & Notes

Pro tips

Slice pork belly as thin as possible—thinner slices cook through in 2-3 minutes and stay tender; thicker pieces risk becoming chewy.
Toast sesame oil separately and drizzle at the end to preserve its nutty aroma; adding it during cooking diminishes the flavor.
Drain soybean sprouts well before adding to prevent excess liquid from diluting the sauce.
Have all ingredients prepped and lined up before you start cooking; the entire stir-fry happens in 5-7 minutes.

Substitutions

Gochujang → Korean red chili flakes (gochugaru, 1.5 tbsp) for a less thick sauce with similar heat
Saeu-jeot → fish sauce (1 tsp) or additional soy sauce (1 tsp more) for umami
Soybean sprouts → mung bean sprouts or lightly blanched spinach, though texture and flavor will shift
Sesame oil → avocado oil or neutral oil (though you lose the toasted sesame flavor)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat gently in a skillet with 1-2 tbsp water to restore moisture.

Common Questions

Can I use regular cabbage instead of soybean sprouts?

Yes, but you'll lose the tender crunch and nutty flavor that kongnamul brings. Cabbage will require slightly longer cooking (2-3 minutes more) and absorbs more sauce.

What cut of pork belly works best if I can't find pre-sliced?

Buy a pork belly block and partially freeze it for 1-2 hours, then slice thinly against the grain with a sharp knife. Aim for 1/8-inch thickness.

How spicy is this dish and can I adjust the heat?

Gochujang is moderately spicy; 2 tbsp creates a noticeable kick. Reduce to 1 tbsp for mild heat or add up to 3 tbsp for extra spice.

Is saeu-jeot essential or can I skip it?

Saeu-jeot adds deep umami and is traditional, but you can substitute 1 tsp of fish sauce or soy sauce for a similar depth—though the exact flavor will differ slightly.