In a bowl, combine the chopped kimchi, pancake mix, water, and chopped green onion.

Add one tablespoon of tonkatsu sauce for umami and mix everything well to create the batter.

Place the pork belly on a pan, sprinkle with salt, and grill until it is about 80% cooked.

Using scissors, cut the grilled pork belly into bite-sized pieces directly in the pan.

Pour the prepared kimchi batter over the pork belly and spread it evenly and thinly.

To prevent the pancake from tearing when flipping, place a sheet of rice paper on top and wet it with some batter.

Flip the pancake and cook the other side until it's golden brown and crispy.

Serve the finished pork belly kimchi pancake on a plate.