Cut napa cabbage into bite-sized pieces. Slice garlic chives into 4cm lengths. Trim the root of shimeji mushrooms and separate them into smaller clusters. Slice tofu and mozzarella cheese into quarters.

Cut pork belly into 3cm wide strips.

Heat sesame oil and garlic in a pot over low heat until fragrant. Add kimchi and stir-fry briefly.

Add pork belly to the pot and stir-fry until the meat changes color.

Add the soup base ingredients (water, sake, gochujang, miso, ginger) and bring to a boil. Skim off any foam or impurities.

Add napa cabbage, shimeji mushrooms, and tofu. Cover and simmer for 5–7 minutes until vegetables are tender.