1/4 cup doenjang (Korean fermented soybean paste) or miso
1 teaspoon whole black peppercorns
3 cloves garlic
One 2-inch piece kombu
1 small yellow onion, halved
Two 1-pound pieces skinless pork belly
Kosher salt
1 small head napa cabbage, quartered lengthwise
1 small daikon radish, peeled
Kosher salt
2 tablespoons gochugaru (Korean red chile flakes)
1 tablespoon fish sauce
1 1/2 teaspoons mirin
1 1/2 teaspoons minced garlic
1/2 teaspoon sugar
1/2 teaspoon grated ginger
2 scallions, thinly sliced
2 tablespoons doenjang (Korean fermented soybean paste) or miso
2 tablespoons gochujang (Korean red pepper paste)
1 tablespoon toasted sesame oil
1 1/2 teaspoons minced garlic
1/2 teaspoon sugar
1/4 cup vegetable oil
10 cloves garlic, thinly sliced
Kosher salt
1 head Boston lettuce, for serving