Mukeunji Bokkeum

Carefully rinse the Mukeunji under cold running water, gently separating the leaves to remove excess gochugaru and reduce its intense sourness and saltiness.

Squeeze out as much water as possible from the rinsed Mukeunji and cut it into bite-sized pieces, approximately 5 cm long.

Heat a large pan or wok over medium-high heat. Add the Pork belly and stir-fry until it is lightly browned and some fat has rendered, about 3-5 minutes.