Mix 4 spoons of red pepper paste, 3 spoons of red pepper powder, 2 spoons of sugar, 1 spoon of oligosaccharide, half a spoon of pepper, 2 spoons of mirin or soju, 2 spoons of soy sauce, and 1 spoon of oyster sauce to mature while preparing ingredients.

Prepare 1 onion and 10cm green onion with a clean host. If you have carrots and mushrooms besides onions, you can add them

Put 3 spoons of cooking oil in the wok, put the frozen pork belly, cover it with a lid, and hold your breath. It's frozen, but it's sliced pork belly, so it dies quickly.

Add 2 spoons of minced garlic to the dead pork belly and stir-fry over medium heat

Stir-fry minced garlic and stir-fried pork belly with red pepper paste seasoning. At this time, set the heat to medium and stir-fry quickly so that it doesn't burn..

If you feel uncomfortable with the oil from pork belly, throw out half of it before adding the bean sprouts and stir-fry the bean sprouts.

Add bean sprouts, green onions, and onions to the stir-fried meat and stir-fry them quickly over high heat. To make the texture more crunchy, it's good to stir-fry bean sprouts at the end of the dish

The thin meat texture that comes out when you eat school lunch is made with jeyuk-bokkeum with bean sprouts. The side dish that the meat team likes!!! It's better because it's stir-fried mainly with meat, and the pork belly is thin, so it's also good for stir-fried pork.