Grilled Korean Pork Belly with Kimchi-Apple Slaw

Combine gochujang, soy sauce, vinegar, apple juice, garlic, ginger, sesame oil, and brown sugar in a bowl. Stir until sugar dissolves. Add pork belly, cover, and marinate overnight in the refrigerator.

Preheat a charcoal grill. Remove pork from marinade; wipe off excess. Grill on both sides until cooked through, about 7 minutes on each side. Transfer to a platter.

Make the kimchi-apple slaw: Combine carrots, cucumber, apples, and kimchi in a bowl. Set aside. Mix mirin and sesame oil; pour over vegetables. Toss to combine.

Serve grilled pork belly with kimchi-apple slaw on the side.