Soak the pork to remove blood and marinate with 3 tbsp ginger wine.

Finely chop the onion.

Heat a generous amount of cooking oil in a pan and stir-fry the onion until all moisture evaporates.

Add 2 tbsp minced garlic to the pan and stir-fry with the onion.

Add the marinated pork to the pan and stir-fry until cooked.

Lower the heat and add 7 tbsp gochujang and 2 tbsp oligosaccharide. Stir-fry for 7-8 minutes.