Cut the pork tenderloin and pork belly into small, bite-sized cubes.
In a small mixing bowl, whisk together the gochujang, tamari, grated fresh ginger, and minced garlic to create the glaze.
Place the egg in a small pot of boiling water and cook for exactly 6 minutes and 30 seconds, then immediately transfer to an ice bath to cool.
Heat the sesame oil in a large cast-iron skillet over medium-high heat.
Add the pork belly cubes to the skillet first, cooking until the fat renders and the edges become golden and crispy.
Add the pork tenderloin cubes to the skillet, seasoning with sea salt and black pepper, and sear until all sides are browned and cooked through.
Pour the prepared gochujang glaze over the pork and toss continuously for 1-2 minutes until the sauce reduces and coats the meat in a sticky, glossy finish.
In a separate pan, lightly sauté the cauliflower rice for 3-4 minutes until tender but not mushy.
Peel the cooled egg and slice it in half lengthwise.
Assemble the bowl by placing the cauliflower rice at the base, followed by the spicy pork, sliced cucumber, and tangy kimchi.
Top with the jammy egg and garnish with sesame seeds and thinly sliced green onions.