Cut Samgyeopsal strips in half. Put them in a mixing bowl. 

Take out a separate bowl. Thoroughly mix in all of the listed ingredients under 'Pork Belly Marinade'

Then pour this marinade over the pork strips. Mix into the meat and and coat thoroughly.

Place meat in the refrigerator and let it sit for at least 30 minutes (Longer the better: 1-2 hours even better!)

In the meanwhile, slice onion into thin slices. Place onion slices into a mixing bowl filled with cold water. 

After 30 minutes, take out the meat from the refrigerator. Pour the soaking onion slices into a strainer and let them drip-off excess water.

Put frying pan on medium-low heat. (Don't cook on high heat or the marinade will burn!) Put small amount of cooking oil into the pan. Once pan gets hot, place pork pieces in. 

Fry on both sides. As they firm up, use a pair of kitchen scissors to cut them into bite-sized pieces. Cook pieces until both sides are slightly crispy. (Note: Pork belly release alot of grease! Use a few paper towels and some chopsticks to dab-out the extra grease in the frying pan). 

Place onion slices on a plate. Then stack the pork pieces on top. Ganrish with a few shakes of sesame seeds.

Open the canned corn and pour it through a strainer - over a mixing bowl. We will use the juice in the can later. Then measure 1 cup of sweet corn.

Take out a small frying pan. Place on a low heat. Drop in the butter. Wait until the butter starts to bubble in the frying pan. 

Then add in the corn. Add two tablespoons of the juice from the can. Then add in the mayonnaise. Mix the mayonnaise into the corn until you see a milky look. 

Then add the shredded cheese. Once the cheese melts, it's finished!

Garnish with dried parsley if you have it... Bon Appetit!