In a mixing bowl, add the gochujang, garlic, sesame oil, honey, soy sauce, and 2 tsp sugar. Mix until a consistent paste forms. Add in the thinly sliced pork belly and mix until the meat is evenly coated with the sauce.

Heat up a non-stick skillet or grill plate on medium-high heat. Once the surface is hot, add in the meat mixture and spread it out evenly. Keep turning and cooking until the pork belly slices are completely cooked through and the edges are slightly browned and crispy. Set aside.

Meanwhile in a skillet or pan with a lid, add in the corn, butter, mayonnaise, salt, and pepper. Turn the heat to medium and stir until all the butter has melted and the mixture has evenly combined. Once corn is slightly bubbling, add the mozzarella cheese in an even layer on top and cover with the lid until all the cheese has melted (~5 minutes).

Optional: If you have a gas stove, turn the flame on but decrease the heat until the flame ring is slightly smaller than your tortilla size to heat up and char the tortilla edges. Have tongs and a plate next to your stove ready so you can easily flip the tortillas and take them off the flame. Be sure to keep a close eye on the tortillas during this process as the edges can burn or catch fire quickly! If you don't have a gas stove, I like to heat up the tortillas in a counter-top oven until warmed through.

Once the pork belly and corn is cooked, it's time to assemble the tacos! Add a few slices of pork belly, a large scoop of corn cheese, a few slices of Napa cabbage kimchi, and any other toppings you desire! I like to add some shredded purple cabbage for color and crunch and some fresh jalapenos or gochugaru for heat!