Begin by bringing a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions, usually about 8-10 minutes, until al dente. Reserve about a cup of pasta water, then drain and set aside.

In a large skillet over medium heat, add the beef belly, cooking for approximately 5-7 minutes until browned and crispy. Remove from skillet and let rest on a paper towel-lined plate.

In the same skillet, lower the heat and add the ssamjang and cream. Stir for about 2-3 minutes until well combined and heated through.

Return the rested beef belly to the skillet, add the drained spaghetti, and toss gently to coat each strand.

Gradually stir in reserved pasta water to adjust sauce consistency. Taste and season with salt and pepper as necessary.

Plate immediately, garnishing with chopped green onions and optionally soft-boiled eggs or kimchi. Serve warm.