When I put the gram on the scale and measured it, I had to take out the scale, so it would be better to count the number of sliced pork belly rolled up. There are 30 pieces of rolled meat. I counted it and added more than you can see in the picture.

I added 2 red pepper powder, 2 dark soy sauce, 1 cooking wine, 1 oligosaccharide, 1 perilla oil, 1 minced garlic, and a little pepper. It's rolled pork belly, so spread the big one and let the seasoning soak evenly.

I prepared a handful of chives. The bean sprouts are 400g in a bag, but since I put half of it in, I expect 200g.

When you grill the pork belly, if you grill it on low heat, you need to cook it on high heat quickly to get less oil when you cook it on high heat. Bake while turning over to cook well. Try the cooked one and it'll taste bland if it tastes right. Since chives and bean sprouts need to be in it, it needs to be spicy or salty to be seasoned.

When the meat is cooked, add chives and bean sprouts. It's stir-fried green bean sprouts with sliced pork belly, but it's also delicious if you put bean sprouts in it and eat it with soybean fire. You can add chives instead of chives. I made cucumber kimchi yesterday, so I put it in because there was some chives left.

Stir-fry it over high heat for 2-3 minutes. If the bean sprouts are cooked too much, the crunchy texture disappears.

If you like crunchy texture, you can turn off the heat when the meat is cooked and cook the bean sprouts with the residual heat of the pan. ^^ You can add sesame oil or perilla oil to finish. I just ate it without putting it in. I made stir-fried bean sprouts with sliced pork belly.