Kongbul
Kongbul is the ultimate cozy Korean one-pot meal, combining tender beef, fresh bean sprouts, and onions in a deeply savory, spicy gochujang sauce. As everything steams together, the vegetables release their juices, creating a rich, flavorful broth that tastes like it simmered all day. It's a nourishing weeknight dish that comes together in under 30 minutes with minimal prep and even less cleanup. Serve it straight from the pot with steamed rice, crisp lettuce wraps, or tangy kimchi for a meal that's as flexible as it is satisfying.
Tasty Team
Total Time
25 minutes
25 min
Prep Time
5 minutes
5 min
Cook Time
20 minutes
20 min
Total Time
25 minutes
25 min
Prep Time
5 minutes
5 min
Cook Time
20 minutes
20 min
Ingredients
for 2 servings
Sauce
- 1 tablespoon gochujang
- 1 tablespoon gochugaru
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 3 cloves garlic, grated
Kongbul
- 2 tablespoons neutral oil
- ½ yellow onion, sliced
- 6 cloves garlic, whole
- 4 stalks green onion, ends trimmed and sliced into 3-inch sections
- 3 cups bean sprouts
- 1 lb thinly sliced beef
- freshly ground black pepper, to taste
For Serving
- steamed rice, optional
- lettuce wrap, optional
- kimchi, optional
Nutrition Info
- Calories 685
- Fat 30g
- Carbs 26g
- Fiber 4g
- Sugar 17g
- Protein 79g
Estimated values based on one serving size.
Preparation
- In a small bowl, mix together the gochujang, gochugaru, soy sauce, honey, grated garlic, and sesame oil until smooth. Set aside.
- Add the neutral oil to a medium pot and heat over medium heat. Add the sliced onion in an even layer, then top with the whole garlic cloves, the green onion, and finally all of the bean sprouts.
- Layer the thinly sliced beef over the bean sprouts until all of the pieces are in the pot. Pour the sauce evenly over the meat, then cover the pot with a lid.
- Cook over medium heat for 5 minutes. Uncover and stir, making sure to fold and mix all of the layers together.
- Cover the pot, reduce the heat to medium-low, and simmer for 15 minutes, stirring occasionally. The vegetables and bean sprouts will release their juices and form a light broth. If the pot looks dry, add ½ cup of water.
- Once the meat is fully cooked through and no longer pink, season with freshly ground black pepper to taste. Serve with steamed rice, lettuce wraps, or kimchi.
- Enjoy!
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