Place soybean sprouts evenly on a wide frying pan.

Add chopped green onion on top of the sprouts.

Slice the onion thickly and add it along with mushrooms for texture.

Add pork belly or bulgogi cut, and scatter sliced perilla leaves over the pan.

Prepare the sauce by mixing red pepper powder, soy sauce, gochujang, sugar, mirin, and minced garlic in equal ratios. Add the sauce to the pan.

Cook without adding water, relying on the moisture released by the soybean sprouts.