Mince the Garlic and Ginger together until fine. Slice the Spring onions: keep the white parts for the base and the green tops for the finish. If using, slice the Pork belly thinly across the grain. Chop the Kimchi into bite-sized pieces, keeping any juice that runs out. Trim the root end of the Enoki mushrooms and separate the strands.

• Garlic
• Ginger
• Spring onions
• Pork belly
• Kimchi
• Enoki mushrooms