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Take the cubes of pork belly and place in a pot. Cover completely with cold water.
Cover and bring to boil. After reaching full boil, remove cover and boil for 5 minutes.
Remove from stove and drain, rinsing immediately with cold water. Set aside to drain and cool completely
While the pork is boiling, assemble the sauce ingredients (gochujang through garlic).
Finely mince garlic. Add all sauce ingredients (gochujang, gochugaru, agave/sugar, mirin, soy sauce, and garlic) together and stir until combined.
After pork has cooled enough to handle, slice each cube vertically (from fat side through to lean) into ¼ inch slices. If there is pink remaining that is OK! We will be cooking again.
Place a wok or pan over medium high heat. Once hot, add 2 Tbsp oil and wait until shimmering hot. Add the pork and cook until meat is just cooked through and no pink remains.
Add the sauce and stir to combine with meat. Cook 2 more minutes.
Remove from heat and add green onions.
Serve with rice and kimchi.