In a small pot, heat the sesame oil on medium-high heat.
When it’s hot, add the pork belly and garlic. Season with salt and pepper. Cook, stirring frequently, for 2-3 minutes, or until no longer pink. Add sake and cook for 1 minute.
Add the kimchi and stir fry for 2-3 minutes until tender.
Add the Korean pepper flakes and chili paste, soy sauce, miso, and sugar, stirring everything together to combine.
Then, add kimchi juice and iriko dashi (anchovy stock). Bring it to a boil, and continue cooking for 5 minutes on medium heat.
Add the enoki, shimeji mushrooms, and tofu. Cook for 10 minutes.
Garnish with the green onions and serve immediately.
Non-Vegetarian Version: You can stir fry 4 oz (113 g) chopped pork belly with kimchi. Instead of water, you can use anchovy stock. To make anchovy stock, put 5 dry anchovies and a 2" (5 cm) square kombu in 2 ½ cups (360 ml) water and boil for 10 minutes.