Cut <quantity>1<unit>bunch</unit></quantity> of garlic chives into <quantity>1<unit>in</unit></quantity> pieces

Cut <quantity>12<unit>oz</unit></quantity> of thinly sliced skinless pork belly into <quantity>1<unit>in</unit></quantity> pieces

Heat <quantity>1<unit>tsp</unit></quantity> of toasted sesame oil in a hot pan and cook the pork belly for 3m, stirring regularly, until most of the fat has rendered

Add the garlic chives and cook until wilted

Add <quantity>¾<unit>cup</unit></quantity> of kimchi

Add <quantity>2<unit>tbsp</unit></quantity> of sake, <quantity>2<unit>tbsp</unit></quantity> of mirin and <quantity>¼<unit>cup</unit></quantity> of soy sauce

Add <quantity>2<unit>tbsp</unit></quantity> of oyster sauce and <quantity>1.5<unit>tsp</unit></quantity> of sugar. Simmer for 5m until the sauce has reduced slightly

Add <quantity>2<unit>cups</unit></quantity> of bean sprouts and cook for 2m. The buta kimchi is ready