Marinate the ground pork with 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp minced garlic, a pinch of black pepper, and a pinch of ginger powder for 10 minutes.

Slice the tofu into thick pieces.

Dissolve miso paste in water and soak the tofu for 30 minutes.

Chop the onion, green onion, green chilies, and red chili into small pieces.

Prepare the kelp stock.

Drain the tofu and set aside.

Heat cooking oil in a wok and stir-fry the marinated pork until 70–80% cooked.

Add the chopped onion, green onion, green chilies, and red chili to the wok and stir-fry for 2–3 minutes.

Add the seasoning mixture and stir-fry briefly before adding the tofu and kelp stock.

Boil on high heat for 15–20 minutes.

Add perilla powder and simmer briefly.

Transfer to a serving dish.