{"id":6430,"date":"2019-10-09T19:10:26","date_gmt":"2019-10-10T00:10:26","guid":{"rendered":"https:\/\/blogs.transparent.com\/korean\/?p=6430"},"modified":"2019-10-11T10:47:06","modified_gmt":"2019-10-11T15:47:06","slug":"how-to-make-korean-soybean-sprout-bulgogi","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/korean\/how-to-make-korean-soybean-sprout-bulgogi\/","title":{"rendered":"How to Make Korean Soybean Sprout Bulgogi"},"content":{"rendered":"

One day, I told my friend how much I miss Korean \uc9d1\ubc25 (jib-bob<\/strong>: homemade food). She said that she often soothes her stomach with \ucf69\ubd88 (kong-bool<\/strong>: a Korean dish. It is short for \ucf69\ub098\ubb3c \ubd88\uace0\uae30: kong-nah-mul -bul-go-gi<\/strong>: soybean sprout Bulgogi). She couldn\u2019t stop talking about how satisfying this dish can be whenever she craves Korean food in \ud0c0\uc9c0 (tah-gee<\/strong>: foreign country). To be honest, \u00a0when she first mentioned \ucf69\ubd88, I didn\u2019t even know such a dish existed. I initially thought she meant she had \ubd88\uace0\uae30 (Bulgogi<\/strong>: a Korean dish which is soy sauce marinade meat dish) with \ucf69\ub098\ubb3c (kong-nah-mul<\/strong>: soy bean sprout) \ubc18\ucc2c (bahn-chan<\/strong>: side dish). Apparently, my knowledge of Korean cuisine is outdated. \ucf69\ubd88 has been a popular menu item in Korea for more than a couple years.<\/p>\n

 <\/p>\n

\"\"<\/a>

image by Pixabay<\/p><\/div>\n

 <\/p>\n

Bulgogi is a well-known Korean dish, even in America. It is still loved by so many people, but I guess Koreans started enjoying \ubd88\uace0\uae30 in a different way these days. A new version of \ubd88\uace0\uae30, \ucf69\ubd88 can satisfy your \ubbf8\uac01 (mee-gak<\/strong>: palate, taste buds).<\/p>\n

\ucf69\ub098\ubb3c \ubd88\uace0\uae30 is spicy, but still sweet and salty. The secret of this dish is coming from \ucf69\ub098\ubb3c, which is basically served as a \u00a0broth to accompany the dish. \ucf69\ub098\ubb3c ooze out its juice as they are cooked, then the juice is beautifully mixed with a spicy sauce to cook the meat. I believe that whoever invented this dish really understood the joys of Korean food. I must share this recipe because it makes me \uad70\uce68 <\/strong>\ub3cc\ub2e4 (goon-chim-dol-dah<\/strong>: it is mouth-watering).<\/p>\n

 <\/p>\n

\"\"

Image by a good friend<\/p><\/div>\n

 <\/p>\n

\uc608\uc0c1 <\/strong>\uc870\ub9ac <\/strong>\uc2dc\uac04 (yea-sang-jo-ree-si-gahn<\/strong>: estimated cooking time) : 15 minutes<\/p>\n

\uc7ac\ub8cc (jae-ryo<\/strong>: ingredients)<\/p>\n

    \n
  1. \ucf69\ub098\ubb3c (kong-nah-mul<\/strong>: soybean sprouts)\u00a0 \u00a0*\uc219\uc8fc\ub098\ubb3c (sook-joo-nah-mul: mung bean sprouts) is different from \ucf69\ub098\ubb3c. You need \ucf69\ub098\ubb3c for this recipe.<\/li>\n
  2. \u00a0\ub300\ud328\uc0bc\uacb9\uc0b4 (dae-pae-sam-gyup-sal<\/strong>: thinly sliced pork belly)<\/li>\n
  3. \uc57c\ucc44 (yae-chae<\/strong>: vegetable)<\/li>\n<\/ol>\n