Steps

1. Place 1 pack of bean sprouts in a colander and wash thoroughly under running water about 3 times, jiggling them to remove any root hairs.
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2. Add enough water to cover the washed bean sprouts and let them soak for a while.
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3. Cut 1/2 bunch of chives into 5cm lengths.
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4. Place the cut chives in a salad spinner, pour in enough water to cover, and place a paper towel on top to keep them submerged.
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5. Peel 2 cloves of garlic (15g) and remove the sprouts.
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6. Slice the garlic thinly, then mince it finely.
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7. In a slightly large bowl, combine the minced garlic, 1 tbsp sesame oil, 1 tsp doubanjiang, 1 tsp douchi (or 1 tsp miso paste), 1/2 tsp soy sauce, 1 tsp sugar, and a pinch of MSG (Umami Seasoning).
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8. Quickly mix the seasoning ingredients together.
   🕒 03:29
9. Prepare 100g of thinly sliced pork.
   🕒 03:44
10. Drain the bean sprouts that have been soaking in water using a colander and pat them dry thoroughly.
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11. Thoroughly drain the chives using the salad spinner.
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12. Wrap the drained chives in plastic wrap.
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13. Bring 1 liter of water to a boil in a pot.
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14. Add 4 tsp of salt to the boiling water.
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15. Place the drained bean sprouts into a bowl.
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16. Turn off the heat of the pot and immediately add the bean sprouts from the bowl into the pot. Blanch for just 10 seconds.
    🕒 05:27
17. Drain the blanched bean sprouts in a colander, allow them to drain, and leave them as they are. Do not rinse with cold water.
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18. Heat a frying pan over low to medium heat.
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19. Add oil to the heated pan and stir-fry the pork. Lightly sprinkle with salt.
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20. Push the pork to the side of the pan when it's still slightly pink.
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21. In the cleared space, stir-fry the prepared seasoning mixture.
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22. Once you can smell the fragrant garlic, add the chives.
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23. Then, add the blanched and drained bean sprouts and quickly stir everything together.
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24. Turn off the heat once the sauce has coated everything.
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25. Continue mixing while the residual heat of the pan coats the ingredients with the sauce.
    🕒 07:14
26. Finish by sprinkling with black pepper. (The Secret! Pepper's aroma is lost with heat, so always add it at the very end.)
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27. Plate the dish. (The Secret! Rinsing and then soaking the bean sprouts removes any unpleasant smell.)
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