Landon made his version of the dish tonight minus the mochi (boooo!) and it tasted really good, almost like Palama Market's.
Landon said he cut up about 2 pounds of pork belly into cubes and boiled it for one hour. Then he sauteed the pork, one large sliced carrot and 2 cut-up bell peppers in some vegetable oil. He added 2 tbsp of the ko chu jang sauce on the left, 1 tbsp from the container in the middle and 1 tbsp from the jar on the right - all that he could find in our 'fridge. I think they're all ko chu jang sauces, but he thinks not. He then added about 1 tbsp of shoyu, 3 tbsp of sugar and finally when almost pau 1 to 2 tbsp sesame oil to taste. He also said that if he could've found the sesame seeds he would've added some in too.