Steps

1. Thinly slice or chop 1/2 onion.
   🕒 01:34
2. Add 1 tbsp sesame oil to a pot, then add the chopped onion and 150g thinly sliced pork.
   🕒 01:53
3. Add 2 tbsp miso paste, 1 clove grated garlic, 2 tbsp cooking sake, and 120g napa cabbage kimchi to the pot. Mix everything well without turning on the heat yet. This is the key! Using well-fermented, slightly sour kimchi will add depth and deliciousness to the soup.
   🕒 02:24
4. Mix the ingredients and seasonings thoroughly to let the pork absorb the flavors. This is the key! Marinating the meat first helps unify the overall taste.
   🕒 03:07
5. Turn the heat to medium and stir-fry until the onion is softened and the pork has changed color.
   🕒 03:34
6. Add about half the amount of water (enough to just cover the ingredients) to the pot and bring to a vigorous boil. This is the key! Simmering with less water initially concentrates the umami.
   🕒 03:58
7. Add 2-3 tbsp kimchi juice to the simmering pot. This is the key! Adding fermented kimchi juice significantly enhances the umami and depth, creating an authentic flavor.
   🕒 04:22
8. Continue to boil vigorously over high heat, evaporating some moisture to further concentrate the umami.
   🕒 05:13
9. Add 100g bean sprouts to the pot.
   🕒 05:26
10. Add the remaining water and continue to simmer. This is the key! Adding water in two stages maximizes the umami.
    🕒 05:33
11. Taste and adjust seasoning, adding 1 tsp+ mirin and 1 tsp+ soy sauce if needed.
    🕒 06:09
12. Finally, add 3-4 stalks of garlic chives, bring to a quick boil, and it's done.
    🕒 06:36