Slice the onion into 1cm thick strips and julienne the carrot.

Prepare the mushrooms by trimming enoki and tearing oyster mushrooms into bite-sized pieces.

Cut the pork belly and tofu into bite-sized pieces.

Marinate the pork belly with cooking wine, minced garlic, ginger powder, soy sauce, and black pepper.

Mix gochujang, chili powder, sugar, minced garlic, soy sauce, cooking wine, plum extract, and sesame oil to make the seasoning sauce.

Heat a pan and stir-fry the marinated pork belly over medium heat until the surface is cooked.

Add the vegetables to the pan and stir-fry until slightly softened.

Add tofu, seasoning sauce, and water to the pan. Simmer over high heat, basting the tofu with the sauce.

Once the sauce is reduced, add sesame oil and chopped chives. Cook until the chives are wilted.