Cut the pork belly into bite-sized pieces and stir-fry in a pot.

Add 1 tbsp mirin and 1 tbsp minced garlic to the pork and continue cooking.

Cut the aged kimchi into bite-sized pieces and add to the pot. You can add more kimchi if desired.

Pour 1 cup of water into the pot and simmer over low heat until the pork and kimchi are tender.

Add 1 tbsp sugar, a pinch of black pepper, and 1 tbsp gochujang to the pot.

Add soaked rice cakes and stir-fry until they are cooked through. If using unsoaked rice cakes, add them earlier with the water.

Add chopped green onion at the end and stir briefly before serving.