Kongbul: Korean Thin Pork Belly and Soybean Sprouts (2 servings)

Rinse and drain 320 g soybean sprouts; thinly cut onion and carrot and cut green onion into lengths.

Mix 2 tbsp each chili flakes, gochujang and soy sauce, 1 tbsp each garlic and honey, and 2 tbsp water. Reduced spice/sweetness and replaced cooking wine.

Layer sprouts, onion, carrot, mushrooms and green onion in a deep pan. Top with chilled raw pork and sauce; keep raw-pork utensils separate.

Cover over medium heat until sprouts wilt, then separate the pork and stir well. Add a little water if dry.

Ensure pork reaches 63°C with 3 minutes rest and cook sprouts thoroughly. Add 10 perilla leaves near the end just until wilted.