Steps

1. In a bowl, combine Gochujang (Korean chili paste) 1 tbsp, Cooking Sake (Rice Wine) 1 tbsp, Soy Sauce 1 tbsp, Sesame Oil 1 tbsp, Sugar 1 tbsp, Toasted White Sesame Seeds 1 tbsp, and Grated Garlic 1 clove. Mix well. For those who prefer less spice or are making this for children, you can omit the gochujang and increase the soy sauce to 2 tbsp.
   🕒 01:01
2. Spread the thinly sliced pork belly 200g on a tray and coat both sides evenly with the prepared sauce.
   🕒 02:11
3. Cut the chives 1/2 bunch into 4 equal pieces using kitchen scissors.
   🕒 04:01
4. Heat a small amount of oil in a frying pan and cook the sauced pork belly, spreading it out. Cooking the meat while it's still in long strips will result in a juicier finish.
   🕒 03:15
5. Next to the pork, add the cut chives and Napa cabbage kimchi (to taste) and stir-fry in the pork fat. To incorporate the savory flavors of the pork into the vegetables, flip them over occasionally while cooking. You can also add other vegetables like mushrooms if desired.
   🕒 04:14
6. Once the pork is cooked through, cut it into bite-sized pieces using kitchen scissors.
   🕒 04:58
7. Arrange on a plate and serve with Butterhead lettuce (to taste) and Green perilla leaves (to taste).
   🕒 05:20