Place brine ingredients into a large container, except pork, and stir until the sugar dissolves.
Place pork into the brine, cover and refrigerate for 6 hours.
Remove the pork from the brine and rinse over cold water. Pat dry and place onto a roasting pan.
Preheat oven to 425°F.
Place pork into oven and roast for 15 minutes. Reduce heat to 325°F and cover roast with foil. Continue to cook for 1 ½ hours.
Remove foil and baste with ½ the syrup. Place roast back into the oven and continue to bake for 30 minutes.
Baste with remaining syrup. Raise heat back to 425°F and cook for 15 minutes.
Remove from heat and allow roast to rest for 10 minutes.
Bring a large pot of water up to a boil. Drop the spinach into the boiling water for 30 seconds.
Drain spinach from water and squeeze out any excess water.
Place remaining seasoned spinach ingredients into a mixing bowl and whisk together.
Toss spinach into the seasoning mixture, cover and refrigerate for at least an hour.
Place all ingredients for spicy seasoned daikon, except for daikon, into a mixing bowl.
Pour mixture over daikon and mix together until completely combined.
Cover and refrigerate for 2 hours, to allow the daikon to marinate.
To serve: Thinly slice the pork and serve on a platter with kimchi. Place remaining sides/condiments into individual dishes and serve.
This dish is meant to be eaten “taco style”, by wrapping a small amount of each component (pork, spinach, rice, kimchi, etc) into a perilla leaf before consuming it.