Ingredients:

350 grams pork (any cut such as pork belly or shoulder)

100 grams soybean sprouts

6 perilla leaves (sliced into 4 cm pieces)

80 grams onion (sliced)

40 grams green onion (diagonally sliced)

1 Cheongyang green chile (diagonally sliced)

1 tablespoon gochujang (Korean red chile paste)

2 tablespoons gochugaru (Korean red chile powder)

2 tablespoons soy sauce

1 tablespoon minced garlic

2 tablespoons sugar

2 tablespoons cooking wine

1 teaspoon black pepper

2 tablespoons cooking oil


Instructions:

Prepare the vegetables: Slice the perilla leaves into pieces and cut the green onion, chile pepper and onion as specified.

Cut the pork into 5-centimeter pieces and wash the soybean sprouts.

Heat oil in a pan and add green onions to create a fragrant base.

Add the pork and stir-fry for about 1 minute. Then add sugar, cooking wine and black pepper. Continue to cook for 2 more minutes.

Once the pork is cooked, add gochujang, gochugaru, soy sauce and garlic, and stir-fry for about 1 minute.

Add the soybean sprouts, perilla leaves, onion and chile pepper, and cook for another 2 minutes until the soybean sprouts are tender.

[Source: W Table]

(Kongnamul jeyuk bokkeum, soybean sprout and pork stir-fry, spicy pork and kongnamul, Korean bean sprout pork stir-fry)