Steps

1. Tear 250g of thinly sliced pork into small pieces and place in a cooking bag.
   🕒 00:40
2. Add 80g of kimchi, 1 tbsp of Cooking Sake (Rice Wine), a pinch of salt, and 2 tsp of Potato Starch to the bag.
   🕒 00:48
3. Close the bag, mix well, and let it sit for 10 minutes. This is the key! The potato starch coats the pork, ensuring it stays tender and moist.
   🕒 00:57
4. Pour hot water over 6 sheets of seasoned fried tofu pouches (Aburaage) to remove excess oil.
   🕒 01:05
5. Carefully squeeze out the water from the fried tofu pouches, being mindful of the heat.
   🕒 01:14
6. Roll a pair of chopsticks over the surface of the fried tofu pouches to make them easier to open.
   🕒 01:20
7. Make a cut along one edge of each fried tofu pouch with a knife, then carefully open it into a pocket shape without tearing.
   🕒 01:28
8. Open the pocket of a fried tofu pouch and stuff about half of the prepared pork and kimchi mixture inside.
   🕒 01:53
9. Place 1 piece of candy cheese in the center, then top with the remaining pork and kimchi mixture.
   🕒 02:02
10. Once filled, carefully fold the opening of the fried tofu pouch and secure it with a toothpick.
    🕒 02:19
11. Place the sealed pouches in a pot.
    🕒 02:32
12. Add 300ml of water to the bag used for the pork and kimchi, shake to loosen any remaining bits, and pour into the pot.
    🕒 02:38
13. Add 1 tsp of Chinese Soup Paste (Shantan) to the pot and bring to a boil.
    🕒 02:56
14. Once boiling, reduce heat to medium, cover with aluminum foil or a lid, and simmer for 10 minutes. This is the key! The umami from the ingredients will meld into the broth, allowing the pouches to absorb the deliciousness.
    🕒 03:03
15. After simmering for 10 minutes, transfer the pouches to a serving dish.
    🕒 03:25
16. Pour the remaining broth from the pot over the pouches.
    🕒 03:40