Slice the onion, perilla leaves, and green onion. Prepare the soybean sprouts by washing and draining them.

Spread the soybean sprouts evenly on a wide, shallow pan.

Layer the pork bulgogi slices on top of the soybean sprouts.

Add sliced onion, green onion, and perilla leaves on top of the pork.

Prepare the sauce by mixing soy sauce, mirin, sugar, red pepper powder, gochujang, and minced garlic in equal parts (1/5 cup each).

Pour the sauce evenly over the layered ingredients in the pan.

Cook on medium heat until the soybean sprouts release moisture and the ingredients start to simmer.

Once enough liquid is released, stir and mix all the ingredients thoroughly.

Continue cooking until the pork is fully cooked and the flavors are well blended.