Prepare 400g of thinly sliced pork belly.

Slice 1/2 onion, 1 king oyster mushroom, 1 stalk green onion, 15 perilla leaves, 1 green chili, and 1/2 red chili. Wash and drain 220g of bean sprouts.

Mix 3 tbsp chili powder, 3 tbsp mirin, 3.5 tbsp soy sauce, 3 tbsp gochujang, 1 tbsp minced garlic, and 2 tbsp sugar to make the sauce.

Layer bean sprouts at the bottom of a deep pan, then pile the pork belly on top.

Arrange the sliced vegetables around the pork belly and pour the sauce over everything. Turn on the heat.

Cook until the vegetables release their moisture and the pork is cooked through. Stir occasionally.