Cut the pork belly slices in half.

Place nagaimo in a plastic bag and crush it finely with a rolling pin. Cut the chives into 4cm pieces.

Mix the sauce ingredients (mayonnaise, gochujang, lemon juice) in a bowl.

In another bowl, mix the batter ingredients (egg, flour, potato starch, chicken broth powder, salt, water) until smooth. Add the crushed nagaimo and chives, and mix well.

Heat half of the sesame oil (1/2 tbsp) in a frying pan. Spread the pork slices evenly in the pan, then pour the batter over and spread it flat. Cook on medium heat for about 4 minutes until golden brown.

Flip the pancake and cook for another 3 minutes until golden brown. Pour the remaining sesame oil (1/2 tbsp) around the edges of the pan and cook for 1–2 minutes.