Steps

1. Place 200g of thinly sliced pork in a bowl.
   🕒 00:26
2. Add 1/2 tbsp mentsuyu, 1/2 tbsp sesame oil, and 1/2 tsp potato starch to the pork and mix well. [This is the key!] Potato starch retains moisture in the meat, locking in flavor. Even a small amount makes a difference in the final result.
   🕒 00:46
3. Continue by adding 150g of kimchi, mix thoroughly, and let the flavors meld. [This is the key!] The umami from the seafood in the kimchi and the mentsuyu will combine, adding depth to the flavor.
   🕒 01:49
4. Remove the core from 1/2 onion by making diagonal cuts from both sides. [This is the key!] Removing the core makes the onion easier to separate when stir-frying.
   🕒 02:57
5. Cut the cored onion into slices 5mm to 1cm wide, starting from the end. It's easier to cut if you lay it on its side and cut from the core side.
   🕒 03:28
6. Warm a frying pan over low to medium heat and add oil.
   🕒 03:57
7. Add the sliced onion to the pan and stir-fry until evenly coated with oil.
   🕒 04:07
8. Once coated with oil, add a pinch of salt and stir-fry until the onion becomes tender.
   🕒 04:28
9. Transfer the stir-fried onion to a bowl or similar dish.
   🕒 04:48
10. Reheat the frying pan over low to medium heat, adding a small amount of oil if necessary.
    🕒 05:00
11. Add the marinated pork and kimchi to the pan, break them apart, and stir-fry until the kimchi flavor is released. [This is the key!] The meat, having retained moisture from the potato starch, will not become mushy and will firmly lock in flavor.
    🕒 05:06
12. Once the kimchi is tender and cooked through, return the reserved onion to the pan.
    🕒 05:49
13. Mix everything together, stirring until the onion turns slightly reddish and the flavors are well combined.
    🕒 05:56
14. Transfer to a plate and serve. Completed.
    🕒 06:11