Remove the filling from the kimchi and cut it into bite-sized pieces. Do not include the kimchi liquid.

Defrost the pork belly and cut it into 2 cm pieces.

Slice the onion thickly and chop the green onion into large pieces.

Mix gochujang, red pepper powder, minced garlic, 1 tbsp corn syrup, plum extract, 0.5 tbsp sesame oil, and black pepper to make the sauce.

Heat 2 tbsp vegetable oil and 3 tbsp cooking wine in a wok. Add the pork belly and a pinch of black pepper, then stir-fry.

Once the pork belly is cooked, drain excess oil and continue frying until golden brown.

Add the onion and green onion to the wok and stir-fry until the onion softens.

Place the kimchi in the center of the wok and spread it evenly. Cook on both sides until slightly crispy.

Add the sauce and mix well while stir-frying.

Once the kimchi is crispy, add 1 tbsp corn syrup and 1 tbsp sesame oil. Stir-fry briefly.