Steps

1. In a bowl, add 60g kimchi and 60g pork belly scraps, then cut them into small pieces with kitchen scissors. 【Chef's Tip!】 Using scissors prevents your cutting board from getting dirty with kimchi, making cleanup easier and more efficient.
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2. Add 150g silken tofu (lightly drained) and mix by crumbling it with your hands.
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3. Add 1/4 tsp salt, 3 shakes MSG(Ajinomoto), and 2.5 tbsp potato starch, then mix well until everything is evenly combined.
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4. In a separate dish, combine the sauce ingredients: 1 tsp sugar, 2 tsp vinegar, 1 tbsp soy sauce, 2 shakes MSG(Ajinomoto), and ra-yu to taste, then mix well.
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5. Optionally, add a small amount of gochujang and mix until dissolved.
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6. Heat 1 tbsp sesame oil in a frying pan over medium heat.
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7. Once the pan is hot, pour all the mixed batter into it and spread it out into a large, round shape with a spatula.
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8. Cook one side over medium heat. When the edges start to brown slightly, use a lid to flip it over.
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9. Cook for a total of about 8 minutes until both sides are crispy and browned, and it's cooked through. 【Chef's Tip!】 Since there are raw pork belly scraps inside, make sure to cook it for a longer period until it's thoroughly cooked. Cooking until the edges are crispy will make it delicious.
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10. Serve the cooked jeon on a plate. Garnish with shredded red chili pepper if desired.
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