Gather all the ingredients.
Use a grater to grate ginger and garlic. Set aside.
In a mixing bowl, add grated garlic, grated ginger, Korean Miso, salt and black pepper. Mix well to form a paste.
Rub the paste onto pork belly and once done, put pork belly into a ziplock bag and squeeze as much air out as you can. Seal and place into the refrigerator for 10-12 hours.
Once marination is completed, add enough water to cook Chinese cabbage leaves in a large stove top pot and bring to a boil. Once boiling, add Chinese cabbage leaves and cook for 5-6 minutes or until tender. Once done, transfer to serving plate.
Meanwhile, plate kimchi.
Wash rub off of pork belly. Cut pork belly into 1/2" bite-size pieces.
In a cast iron pan, add Sesame Oil on high heat (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). When the oil is ready, it will start lightly smoking.
Add pork belly onto cast iron pan and cook for each side for 1.5 - 2.5 minutes. Plate once cooked.
To assemble, layout 1 Chinese cabbage leaf, then place a pork belly on top. Add 1-2 pieces of kimchi and carefully roll Chinese cabbage leaf to form a wrap.