Cut the pork belly into 3cm strips.

Chop the chives into 3cm pieces and mince the ginger and garlic.

Heat sesame oil in a pot over low heat, add garlic and ginger, and sauté until fragrant.

Add pork belly and cook over medium heat until the meat changes color.

Add kimchi and water, bring to a boil, then crumble tofu into the pot and simmer for 3 minutes.

Dissolve miso into the soup and add ground sesame, stirring well.