The Seoul Bowl Crispy Korean Pork Belly Bowl with House Made Banchan Pickles

Ingredients

• 1 cup gochujang (Korean hot pepper paste)
• 1 cup honey
• 1 cup soy sauce
• 1/2 cup sesame oil
• 1/2 cup toasted white sesame seeds
• 1/4 cup garlic, finely chopped
• 1/4 cup fresh ginger, pureed
• One 3- to 5-pound piece pork belly, skin off
• 1 head Chinese (napa) cabbage
• 1 cup kosher salt
• One 8-ounce bottle kimchi marinade
• 2 cups scallions, chopped into 2-inch sections
• 1 cup carrot, julienne
• 1/2 cup garlic, chopped
• 1/2 cup fresh ginger, chopped
• 1/4 cup gochugaru (Korean chile flakes)
• 1/4 cup fish sauce
• 2 round onions, chopped into 1-inch pieces
• 1 jalapeno chile, thinly sliced
• 1/2 cup soy sauce
• 1/2 cup sugar
• 1/4 cup lemon juice
• 1/4 cup white vinegar
• 1 cup dried wakame seaweed
• 2 English cucumbers
• 2 tablespoons kosher salt
• 1 cup plus 1 tablespoon sugar
• 1 cup rice wine vinegar
• 1/4 cup kosher salt
• One 1-pound bag mung bean sprouts
• 2 tablespoons sesame oil
• 1 tablespoon dashi powder
• 1 tablespoon toasted sesame seeds
• 1 teaspoon black pepper
• 1/4 cup scallions, thinly sliced

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