2 or 3 scallionsor 2 ounces garlic chives (buchu, 부추)
2tablespoonssoy sauce or oyster sauce (or 1 T each)
1teaspoonsugar - optional
salt and pepper to taste
Cut the meat into bite size pieces (about 2 to 3 inches long).
Give the bean sprouts a quick rinse, and drain. Thinly slice the onion, and cut the scallions (or garlic chives) into 2-inch pieces.
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,
Add the bean sprouts and other vegetables, and continue to stir fry until the bean sprouts have wilted slightly but still crunchy.
Add the soy sauce and/or oyster sauce, garlic, sugar and pepper to taste. Stir-fry quickly. Season with salt to taste if necessary.
While you can use any thin meats, daepae samgyupsal (대패 삼겹살), shaved pork belly, is typical for this dish. Daepae means a hand plane. It’s also great with shaved chadolbagi (차돌박이), beef brisket. You can find a variety of extra thin meats in your local Korean/Asian markets.If you want to thinly slice the meat yourself, freeze the meat until it's firm, but still sliceable. With a sharp knife, slice the meat as thin as you can.