Wash and dry the fresh produce. Halve the cucumbers crosswise, then halve lengthwise; thinly slice into sticks. Thinly slice the scallions, separating the white bottoms and hollow green tops. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest (or 4 teaspoons for 4 servings). Halve the lime(s) crosswise; squeeze the juice into a large bowl. To the bowl of lime juice, add the dressing; stir to combine. Add the cucumber sticks, cabbage and carrots, and sliced white bottoms of the scallions. In a separate bowl, combine the miso paste, mirin, sugar, vinegar, and 2 tablespoons of water (or 4 tablespoons for 4 servings). Whisk until the sugar has dissolved. In a separate bowl, combine the mayonnaise and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

In a medium nonstick pan (or large for 4 servings), heat the sesame oil on medium-high until hot. Add the peanuts. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Transfer to a bowl; add the sesame seeds, lime zest, and sliced green tops of the scallions; season with salt. Toss to combine.

Pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces. Heat the same pan on medium-high until hot. Add the pork belly pieces in an even layer. Cook 4 to 6 minutes, or until browned. Flip and cook 3 to 5 minutes, or until browned and heated through. Transfer to a paper towel-lined plate. Carefully drain off and discard any excess fat.

To the pan, add the browned pork belly and miso glaze (carefully, as the liquid may splatter). Cook on medium- high, stirring frequently, 1 to 2 minutes, or until thickened and the pork is coated. Turn off the heat.

Arrange the bao buns on a plate in an even layer; cover with a damp paper towel. Microwave 1 to 2 minutes, or until puffy and heated through. Carefully open the buns; fill each with the glazed pork belly, slaw, finished peanuts, and gochujang mayo. Serve the finished buns with the remaining slaw on the side. Enjoy!