When Koreans drink, we at all times want a hearty anju, or ingesting meals, to pair with our alcohol. Enter this one-pot stunner generally known as kong-bul. The dish’s portmanteau of a reputation displays Koreans’ propensity for shortening phrases—on this case, kongnamul (soybean sprouts) and bulgogi (right here referencing thinly sliced beef, versus the favored barbecue). And it’s a favourite dish of mine, each when ingesting and never. You layer the meat, soybean sprouts, and thinly sliced perilla leaves. It comes collectively tremendous shortly, which makes it nice for pairing with copious quantities of soju and beer or just with rice for a straightforward weeknight dinner.
