In a medium bowl, combine minced ginger, garlic, gochugaru, soy sauce, honey, and black pepper. Whisk together until smooth.

Thinly slice the pork belly into 1/8-inch pieces and chop the onions. Add the pork belly and onions to the marinade, stirring well.

Preheat a large skillet over medium-high heat for 2-3 minutes until hot.

Add the marinated pork belly and onions to the skillet. Stir frequently for 12-15 minutes until golden brown and crispy.

Adjust heat if necessary, allow some pieces to sit undisturbed for crispiness.

Transfer to a serving platter, garnish with green onions and sesame seeds, and serve hot.