I put the saesongi mushroom and shiitake mushroom in the sliced pork belly and put it in the refrigerator.
The only soy sauce that I used is the only soy sauce. I didn't put anything else in for now. I marinated it for 3-4 hours.

Put the oil in the pan. I'm going to stir-fry it with aesthetic oil.

Add sliced garlic and green onions to the side of the oil, crush the red pepper, and stir-fry them together.

Stir-fry the mushrooms with the marinated beef brisket.

And then I'm going to add the aesthetic juice in here.

When the meat is cooked to a certain extent, add bean sprouts and cabbage. The meat is sliced pork belly, so it cooks quickly, and you can quickly put cabbage and bean sprouts in it and stir-fry it until the sauce is slightly cut.

And add plum juice. If you don't have plum juice, you can add sugar or honey.

Lastly, add pepper and stir-fry well.

You drop a drop of sesame oil, turn off the heat, and you're done!!!

It has bean sprouts and cabbage, so it has a crunchy texture
Stir-fried bean sprouts with sliced pork belly is done.

Place bean sprouts on bottom of dish. The host is raw host.

And put the sliced pork belly stir-fried bean sprouts on top. Lastly, sprinkle parsley powder and sesame seeds. Then, it's done with stir-fried bean sprouts with a crunchy texture.

They also prepared cold bean sprout soup to eat together. For cold bean sprout soup, make kelp broth or anchovy broth first, then cool it down and put it in the refrigerator to cool it down.
And blanch bean sprouts slightly with salt in boiling water. When blanching, cover and blanch.
Rinse the blanched bean sprouts once in cold water and then soak them in cold water. Then you can eat bean sprouts with a crunchy texture.

Add minced garlic, miso sauce, green onions, and red pepper, and finally add plum juice and mix well. Then the basic bean sprout cold soup broth is completed.
Then add the bean sprouts that were slightly blanched and soaked in cold water, and you'll be able to make cold bean sprout soup in an instant.