Samgyupsal sukju bokkeum (Stir-fried pork belly and bean sprouts)

Ingredients

• 8 ounces thinly sliced/shaved pork belly (대패 삼겹살) or other thinly sliced pork or beef (See note)
• 10 ounces bean sprouts (sukju, 숙주)
• 1/4 medium onion
• 2 teaspoons minced garlic (or 2 -3 plump garlic cloves, thinly sliced)
• 2 or 3 scallions (or 2 ounces garlic chives (buchu, 부추))
• 2 tablespoons soy sauce or oyster sauce (or 1 T each)
• 1 teaspoon sugar - optional
• pepper to taste
• 1 teaspoon sesame seeds - optional

Instructions

1. 1

   Cut the meat into bite size pieces (about 2 to 3 inches long).

2. 2

   Give the bean sprouts a quick rinse, and drain. Thinly slice the onion, and cut the scallions (or garlic chives) into 2-inch pieces.

3. 3

   Heat a large pan over high heat until very hot. Add the pork, and stir-fry quickly until no longer pink. You don't need cooking oil if using pork belly, but use a tablespoon if needed. A non-stick pan helps with no additional oil as well,

4. 4

   Add the bean sprouts, garlic, and onion, and continue to stir fry until the bean sprouts have wilted slightly.

5. 5

   Add the soy sauce and/or oyster sauce, optional sugar and pepper to taste. Stir-fry quickly. Stir in the scallion (or garlic chives). Sprinkle with optional sesame seeds to serve.