Spicy Korean Pork and Bean Sprout Kongbul (2 Servings)

Rinse and drain the sprouts. Slice onion and carrot thinly; cut perilla leaves and green onion. Use separate boards for raw meat and vegetables.

Combine gochujang, chili flakes, soy sauce, garlic, sugar and 2 tbsp water. Halve the chili flakes for a milder dish.

Spread sprouts, onion and carrot in a deep skillet. Arrange thin pork slices on top and spoon the sauce over them.

Cover over medium-low heat until the sprouts release liquid. Separate the pork slices with tongs and stir evenly.

Cook until pork and sprouts are thoroughly done. For intact pork slices follow the safety guideline of 63°C (145°F) at the center plus a 3-minute rest; do not judge doneness by color alone.

Add perilla leaves and green onion at the end. Turn off the heat once wilted, add a splash of water if too salty, and serve hot.