Step 1

1 Make the pork belly: In your multicooker, combine the soy sauce, coffee beans, brown sugar, doenjang, salt, bay leaves, garlic, ginger and onion and stir until roughly incorporated

Step 2

2 Add the water and pork belly (you may need to cut the pork into a few pieces to get it to fit)

Step 3

3 Cover, make sure the steam valve is set to SEALING, and cook on HIGH pressure for 30 minutes

Step 4

4 (It should take about 10 minutes for the multicooker to come to pressure

Step 5

5 )

Step 6

6 Release the pressure manually

Step 7

7 Remove the pork belly from the multicooker and let it rest on a cutting board until cool enough to handle, 5 to 10 minutes

Step 8

8 Make the radish kimchi and cabbage: While the pork belly is cooking, in a medium bowl, toss the radish with 1 teaspoon of salt

Step 9

9 Transfer to a colander set in the kitchen sink and let drain, until slightly limp, about 30 minutes

Step 10

10 While the radish is draining, in a large bowl, stir together the water and the remaining 1/4 cup of salt until dissolved

Step 11

11 Add the cabbage leaves and toss in the brine until well coated

Step 12

12 Stand the leaves up against the side of the bowl so the sturdier white parts are soaking directly in the brine and the leafier green parts are out of the brine

Step 13

13 Let the cabbage sit like this until limp and pliable, 30 minutes

Step 14

14 Drain well

Step 15

15 In the same bowl you used for the radish, whisk together the gochugaru, fish sauce, sugar, garlic and ginger until smooth

Step 16

16 Add the drained radish and toss to combine

Step 17

17 Make the ssamjang: In a small bowl, stir together the doenjang, gochujang, vinegar, sesame oil, sugar and garlic until smooth

Step 18

18 Transfer to a serving dish and garnish with the scallions

Step 19

19 To assemble the dish, slice the pork belly into 1/4-inch-thick pieces and transfer it to a large platter, alongside the radish kimchi, salted cabbage leaves and ssamjang, and let everyone wrap their own cabbage bundles

Step 20

20 Variation

Step 21

21 Stove top: In a large pot, combine the pork belly ingredients with 4 cups water, bring to a gentle boil, then cover and cook until the pork is tender, about 1 hour 30 minutes