A spicy Korean-inspired twist using aged kimchi and gochugaru in the batter.
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In a large mixing bowl, whisk together the flour, dashi, gochugaru, and grated nagaimo until a smooth, thick batter forms.
Add the shredded cabbage, chopped kimchi, scallions, and eggs into the batter; fold gently until every piece of cabbage is lightly coated.
Heat a lightly oiled non-stick skillet or griddle over medium heat and pour half of the batter to form a thick circle about 6 inches wide.
Lay 3-4 slices of pork belly across the top of the pancake and cook undisturbed for 5 minutes until the bottom is golden brown.
Carefully flip the pancake over so the pork belly side is down, then cover the pan with a lid and cook for another 5-6 minutes.
Remove the lid and flip one last time to ensure the pork is crispy and the pancake is cooked through.
Transfer to a plate and brush the top generously with okonomiyaki sauce, followed by a drizzle of kewpie mayonnaise.
Garnish with extra scallions and a handful of bonito flakes, which will dance from the heat of the pancake.
