In a large bowl, combine Gochujang, Gochugaru, Soy sauce, Mirin, Sesame oil, Sugar, minced Garlic, minced Ginger, and Black pepper to create the seasoning paste. Mix well.
2
Briefly blanch the Pork belly in boiling water with Doenjang for 2-3 minutes to remove impurities and excess fat. Drain and rinse the Pork belly, then set aside.
3
Arrange the sliced Korean radish evenly on the bottom of a wide, shallow pot.
