Step 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. Add the water and pork belly (you may need to cut the pork into a few pieces to get it to fit). Cover, make sure the steam valve is set to SEALING, and cook on HIGH pressure for 30 minutes. (It should take about 10 minutes for the multicooker to come to pressure.)

Step 2

Release the pressure manually. 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 3

Make the radish kimchi and cabbage: While the pork belly is cooking, in a medium bowl, toss the radish with 1 teaspoon of salt. Transfer to a colander set in the kitchen sink and let drain, until slightly limp, about 30 minutes.

Step 4

While the radish is draining, in a large bowl, stir together the water and the remaining 1/4 cup of salt until dissolved. Add the cabbage leaves and toss in the brine until well coated. 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. Let the cabbage sit like this until limp and pliable, 30 minutes. Drain well.

Step 5

In the same bowl you used for the radish, whisk together the gochugaru, fish sauce, sugar, garlic and ginger until smooth. Add the drained radish and toss to combine.

Step 6

Make the ssamjang: In a small bowl, stir together the doenjang, gochujang, vinegar, sesame oil, sugar and garlic until smooth. Transfer to a serving dish and garnish with the scallions.

Step 7

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 8

VariationStove 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.