Steps

1. Boil water in a pot and add 1 bag (200g) of bean sprouts. Blanch for about 20 seconds until they are still crisp.
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2. Drain the blanched bean sprouts in a colander and season with a pinch of salt while still hot. Mix well, let cool to room temperature, and gently squeeze out excess water. Squeezing while hot helps the salt penetrate better. Avoid squeezing too hard to prevent losing flavor; aim for a moderate squeeze.
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3. In a bowl, combine [A] 2 tbsp Cooking Sake (Rice Wine), [A] 2 tbsp Sugar, [A] 1/2 tbsp Soy Sauce, [A] 1 tbsp Vinegar, [A] 2 tbsp Miso Paste, and [A] 1 tsp Doubanjiang (Spicy Bean Paste). Mix well to create the sauce. If you are sensitive to spice or if children will be eating, you can omit the Doubanjiang.
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4. Lay out 200g of pork belly slices. Place a portion of the cooled and squeezed bean sprouts onto each slice, forming them into bite-sized bundles. Roll the pork belly around the bean sprouts tightly. For added flavor and texture, you can also wrap cheese, perilla leaves, or thinly sliced carrots and mushrooms along with the bean sprouts.
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5. Heat 1 tbsp of Vegetable Oil in a frying pan over medium heat. Place the pork belly rolls seam-side down and pan-fry, turning them occasionally until all sides are browned.
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6. Once browned, blot away any excess oil with a paper towel. Reduce the heat to low and pour the prepared sauce over the rolls. Blotting excess oil allows the sauce to coat the rolls more effectively.
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7. Cover the pan and let it steam for about 1 minute. Remove the lid and let the sauce simmer and thicken, coating the rolls evenly. Steaming ensures that the pork is cooked through completely.
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8. Transfer to a serving dish and sprinkle with chopped green onions (to taste).
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