• Place kimchi in a bowl and cut with scissors into 1-inch pieces.
• In a bowl, combine the kimchi juice, green onion, sugar, pork belly, korean pancake mix, salt and pepper and give it a stir. Slowly add the water and mix.
• In a large cast iron skillet, heat the olive oil over medium high heat.
• Add 1 ½ cups of the mixture into the pan and spread in pan. Give the pan a shake to level out the ingredients and let cook for 5-6 minutes. Drizzle a few teaspoons of oil on top of the pancake mixture before flipping and continue to cook until golden brown and crisp and the pork belly is cooked, about 5-6 minutes more. Transfer to a wire rack to let any excess oil drain and eat with dipping sauce.

For the Dipping Sauce

• Mix all ingredients in a bowl until evenly combined. Taste and adjust seasoning as needed.