Stir-fried Eggplant with Thinly Sliced Pork Belly

Cut the eggplant and thinly sliced pork belly into bite-sized pieces.

Slice the onion, green onion, and spicy chili pepper.

Heat cooking oil in a pan and stir-fry the green onion to bring out its aroma.

Add the pork belly and cook over medium heat.

Add the onion and eggplant, then stir-fry together.

Season with soy sauce, gochujang (Korean red chili paste), sugar, minced garlic, and black pepper.

Add the spicy chili pepper and stir-fry until all the ingredients are cooked evenly.