Sundubu Guk

Prepare the ingredients: Slice the pork belly thinly. Chop the fermented kimchi into bite-sized pieces. Slice the yellow onion thinly. Mince the garlic cloves. Chop the green onion, separating the white and green parts. Thinly slice the Korean radish. Trim the enoki mushrooms. Thinly slice the jalapeno pepper.

In a medium pot, heat the toasted sesame oil over medium heat. Add the sliced pork belly and cook until lightly browned.

Add the minced garlic cloves, sliced yellow onion, and the white parts of the green onion to the pot. Sauté until aromatic, about 2 minutes.