Steps

1. Cut the cucumber in half lengthwise, then slice thinly on the diagonal.
   🕒 01:11
2. Cut the green onion in half lengthwise, then slice thinly, including the core.
   🕒 04:02
3. Bring water to a boil in a pot, add 2 tbsp Cooking Sake (Rice Wine) and a pinch of Salt.
   🕒 01:39
4. Reduce heat to low and cook the 150g Pork Belly Slices at a temperature just below boiling. (Key Tip!) Overcooking at high heat will make the meat tough, so quickly cook it in the gently simmering water.
   🕒 02:05
5. Immediately drain the cooked pork in a colander and thoroughly pat dry. (Key Tip!) Moisture can lead to dryness, so be meticulous about drying.
   🕒 02:47
6. Toss the dried pork with 1 tbsp Sesame Oil. Once cooled to room temperature, cover with plastic wrap and chill in the refrigerator. (Key Tip!) Tossing with sesame oil ensures a tender result.
   🕒 03:07
7. Place the chilled pork in a bowl, add 1 to 1.5 tbsp Soy Sauce and 1 tbsp Vinegar, and mix. (Key Tip!) Seasoning the pork with soy sauce first allows it to absorb flavor without becoming tough.
   🕒 04:28
8. Add 100g Napa Cabbage Kimchi to the bowl with the pork and mix to coat evenly.
   🕒 05:15
9. Add the sliced green onions and cucumbers, and mix until everything is uniformly combined.
   🕒 05:38
10. Finally, add 1 tbsp Extra Sesame Oil and 1 tbsp Toasted White Sesame Seeds, and mix again. (Key Tip!) Using more sesame oil and sesame seeds will enhance the flavor.
    🕒 06:07
11. Plate the dish, chill further if desired, and serve.
    🕒 06:44