Braised Pork Shoulder
Preheat oven to 200°F. In a 6-8 L pot (with a lid) heat 2 Tbsp canola oil over medium heat and pan-sear all sides of pork shoulder until lightly browned (make sure not to burn the bottom of the pot!)
In a large bowl, mix together onion, salt, sugar, paprika, sambal oelek, bay leaves and water, stirring to dissolve the salt and sugar, then add this mixture to the pot with the pork and bring the mixture up to a simmer. Put the lid on the pot and place it in the oven for 6-8 hours (or overnight) until it is fall-apart tender. Strain the pork from the braising liquid. (You can reserve braising liquid to make soup or sauce.) Pull the pork apart using tongs or 2 forks, discarding any gristle or unwanted fat. Keep refrigerated until needed.

Bulgolgi Sauce
In a food processor, puree onions, garlic, and ginger together until finely minced. Add brown sugar, sambal oelek, rice vinegar and tamari, and start to blend with the food processor at a slow setting. Slowly pour the canola oil into the mixture, allowing the oil to emulsify with the liquid. Adjust seasoning to taste. Refrigerate until needed.

Assembly
In a large frying pan on medium heat, heat up 4 Tbsp canola oil. Once the oil is hot, fry green onion cakes until golden brown, flip to the other side and repeat. (To ensure even cooking, do not try to fry too many at a time.)
Mix prepared braised pork and prepared bulgolgi sauce to desired consistency (some people like it saucy) and heat up on low heat in a pot (add a little water if necessary to prevent burning).
Top fried green onion cakes with bulgogi pork mixture. Add kimchi, toasted sesame seeds and green onion.

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