Preparation
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First mix the sauce.
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Then wash the bean sprouts and squeeze out excess water.
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Cut the pork belly into thin slices or thumb-wide pieces.
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Eighth the onion and prepare the spring onion and the perilla leaves I recommend.
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Now start frying. To do this, place the congnamul on the bottom of the pan and place the meat on top. Add the sauce and set the highest heat and close the pan with a suitable lid.
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Stir regularly and cook everything for about 20 minutes. The liquid from the soybean sprouts will also add more sauce.
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At the end add the spring onions and the perilla leaves to the pan and let the dish simmer for another 5 minutes.
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Drizzle sesame seeds over it and serve with rice.
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