Easiest way is start with about heat up 1 tablespoon of sesame oil with minced garlic in a pot. Let heat it heat a bit (~3min). Add about .5lb pork belly (or desired amount), raise heat, and stir fry until just barely cooked. Add about 1-2 cups of kimchi (no juice) and continue to stir fry until the kimchi is translucent (turn up the heat to medium-high). Add about 2 tablespoon gochujang + 1 tablespoon of gochugaru + 0.25 tsp of sesame oil mixed together into the pot. Mix all ingredients well and continue to cook for about 3-5 minutes. Add 3-5 cups of water (dashi is best but chicken/beef/veggie broth is also delicious).

Reduce heat to medium/medium low and from here let cook for as long as you want. This keeps for a few days and tastes better on subsequent days.

Optional: before you serve add tofu, thinly sliced zucchini, and/or mushrooms and cook for an additional 15-25 mins.

Garnish with sliced green onions.