Wash your bean sprouts!
In a separate pot, add about 7 cups of water and some anchovies, dashima, and moo.
Add 1 TB sesame oil, 3 TB gook ganjang, and about 1/4 TB of minced garlic and heat it up.
Throw in your bean sprouts (this is about half a bag) and sauté them slightly as best as you can...
Then add the boiling anchovy broth and CLOSE the lid and keep it closed for about 15 minutes.
Meanwhile, you can throw the moo away or chop it up and add it to the kongnamool gook later. I also add half a red pepper.
Add the moo, red pepper and green onions and bring to a boil for about 5-10 minutes.
You're ready to serve!
I used the rest of the red pepper for some jeyook bokeum.
You know you want some! Go and check it out HERE.
I'm going to make Beef Cakes (dong-geun-ran ddengs) later tonight and will be sure to post a how-to of that as well.
I didn't know kong namul gook was so easy to make! Thanks for sharing your recipe!
ReplyDeleteone of my favorite gooks... my mom always made it for us when we had a cold. yours looks so shiwanhae!
ReplyDeletegoing to try the jeyook bokeum. i never thought to use ssam gyup sal before, i usually just slice a round of pork for dweji bulgogi. this will be easier.
ReplyDelete