Clean the minari, remove excess water, and prepare 250g of cleaned minari by removing tough leaves.

Prepare 600g of pork neck slices (3mm thick). Ensure slices are thin to roll easily and avoid overpowering the minari flavor.

Place 3 stalks of minari on a pork slice and roll tightly, leaving some minari sticking out for presentation.

Heat 3 tbsp of vegetable oil in a pan and place the rolls seam-side down to seal. Cook until lightly browned.

Flip the rolls and cook until the pork is no longer pink but not fully cooked, as they will simmer in the sauce later.

Transfer the rolls to a plate lined with paper towels to drain excess oil.

Prepare the sauce by mixing soy sauce, chili powder, mirin, water, garlic, ginger, corn syrup, and fermented shrimp paste in a bowl.

Add the sauce to a pan over high heat. Once boiling, reduce to medium heat and add the pork rolls. Simmer until the sauce thickens.