In the recipe on TV, I prepared pork belly, but I prepared pork belly. It is better to cut pork belly into 2cm thick pieces. Remove the kimchi seasoning and squeeze the water lightly. Cut kimchi at 3cm intervals.

Cut onions, carrots, and green onions into similar sizes as meat. I didn't have any mushrooms, so I skipped them.

Make a large amount of sauce. By adding kiwi, the meat is softened by the softening action, and the liver onion brings out the savory taste. I don't have kiwi, so I ground apples instead.

When the ingredients are ready, put 2T of canola oil (cooking oil, grape seed oil, etc.) and 2T of soju in a pan, then add 1/4T of pepper and stir-fry over high heat for 3 minutes and medium heat for 2 minutes. When the meat is cooked to a certain extent, stir-fry the prepared onion, saesongi mushroom, kimchi, and red pepper powder 1T. Add 2T of the sauce, 2T of starch syrup, 1/3T of sesame oil, and chopped green onions and stir-fry them on high heat for 1 minute.

The pork is stir-fried first, so it doesn't drain the juice at all, and it's savory and light, and the kimchi and vegetables are stir-fried in a short time, so the crunchy texture is still alive.