Remove the blood from the pork using kitchen towels and cut it into bite-sized pieces.

Cut the kimchi into bite-sized pieces.

In a pot, mix 2 tbsp sesame oil and 1 tbsp soybean paste over low heat.

Add the pork and 1/2 tbsp sugar, then stir-fry over medium heat.

Add the chopped kimchi and stir-fry over medium heat.

Pour 800ml of water into the pot and bring to a boil over high heat.

Once boiling, cover the pot and simmer on low heat for 20 minutes.

Slice the green onion diagonally and chop the chili peppers finely.

After 20 minutes, increase the heat to medium and add 1 tbsp minced garlic and 2 pinches of black pepper.

Once boiling again, add the green onion and chili peppers, and cook for another 5 minutes.