Steps

1. Cut half an onion into wedges about 1cm thick.
   🕒 01:12
2. Cut 200g of thinly sliced pork belly in half or into thirds and place in a bowl.
   🕒 01:28
3. Add a pinch of salt, a pinch of pepper, 1/2 clove of minced garlic, and 200g of napa cabbage kimchi to the pork and mix well. (Key Tip!) Don't discard the kimchi juice, as it's full of flavor and nutrients. Mixing the pork and kimchi at this stage allows the pork to absorb the umami, eliminate any porky smell, and create a more cohesive and delicious dish.
   🕒 01:57
4. Thinly slice 1 stalk of your favorite green onion diagonally as much as possible. (Key Tip!) Slicing diagonally thinly enhances the green onion's aroma and makes for a beautiful presentation.
   🕒 04:17
5. Soak the sliced green onion in water for a while to mellow out its sharpness.
   🕒 04:42
6. Heat 1 tbsp of sesame oil in a frying pan over medium heat. Stir-fry the kimchi and pork, searing them. (Key Tip!) Searing the kimchi thoroughly brings out its sweetness and umami. Using aged, slightly sour kimchi will add even more depth to the dish.
   🕒 04:54
7. Once a fragrant aroma develops, add half an onion and stir-fry.
   🕒 06:46
8. Once everything is combined, place 1/2 bag of bean sprouts on top, add 2 tbsp of Cooking Sake (Rice Wine), cover, and steam for 3-4 minutes. (Key Tip!) Using bean sprouts adds nutrients and aroma, as well as color. Steaming them with sake ensures a moist texture.
   🕒 07:55
9. Open the lid, add 1 tbsp of Soy Sauce and 1 tbsp of Mirin (Sweet Rice Wine), and stir-fry briefly.
   🕒 08:46
10. Mix in white sesame seeds (to taste) for finishing.
    🕒 09:59
11. Plate the dish and top with the drained green onions. It's ready!
    🕒 10:28