Use a very sharp knife to slice the pork belly across the grain into thin strips. Cut the spring onion into 8 cm lengths, then shred them lengthwise. Soak in cold water for 5 minutes then rinse, drain and arrange in a serving bowl. Mix the soy sauce, sugar, sesame seeds, sesame oil and hot pepper and pour over the spring onions. Combine the ingredients for the ssamjang. Fry the pork in batches in a little oil, turning when the bottom becomes slightly crispy and fry the other side to taste.