Korean Kongbul: Spicy Pork Belly with Soybean Sprouts (2 Servings)

Rinse and drain 320 g soybean sprouts. Keep raw pork and its utensils separate from ready-to-eat vegetables.

Thinly slice the onion and carrot, cut scallion into long pieces and cut perilla leaves. Prepare optional mushrooms and chilis.

Mix 4 tbsp gochugaru, 3 tbsp gochujang, 3 tbsp soy sauce, 3 tbsp cooking wine, 2½ tbsp minced garlic and 2 tbsp honey into a sauce.

Layer soybean sprouts in a wide pan, add carrot, onion, scallion and optional mushrooms, lay pork slices over the top, and spread on the sauce.

Cook over medium-low heat for roughly 10 minutes. As the sprouts release liquid, stir to prevent scorching; add a splash of water only if necessary and turn all sprouts and pork to cook evenly.

Stir in perilla leaves and optional chilis for 1–2 more minutes. Check pork with a food thermometer (intact pork cuts: 63°C/145°F followed by a 3-minute rest), and cook all sprouts thoroughly before serving.