Thinly slice the Jeju black pork belly into bite-sized pieces.
2
Slice the onion thinly. Mince the garlic and ginger. Slice the green onion, separating the white and green parts. Julienne the perilla leaves.
3
In a medium bowl, combine the gochujang, gochugaru, soy sauce, mirin, sugar, sesame oil, black pepper, minced garlic, minced ginger, and water to create the sauce.
