Cut the pork into bite-sized pieces, slice the onion, shred the cabbage, cut the kimchi into pieces, and separate the white and green parts of the green onions into sections.

Add oil to a pan and heat over medium heat. Add the onion and the white parts of the green onions, and stir-fry until translucent. Add the cabbage and stir-fry until slightly colored, then sprinkle with a little salt and pepper. Turn off the heat and set the vegetables aside to retain their texture.

In the same pan, add the pork shoulder and stir-fry until browned, then sprinkle with a little pepper. Add the kimchi and stir-fry until the sourness mellows.

Return the vegetables to the pan and add the green parts of the green onions. Add the mirin, soy sauce, Korean chili paste, and honey, and stir-fry until well mixed. Sprinkle with a little sesame seeds, stir to enhance the aroma, and adjust the seasoning to taste.