Cut kimchi into about 2 inches long and add to a pot. Add 3 cups of water.
Sauté kimchi on low heat for 3 min to get more flavors out of kimchi (optional).
Add water and kimchi juice. Bring to boil.
Add pork without cutting it. Bring to boil. Cook with a lid on for another 30 minutes on medium heat. Season with salt as needed. Add gradually as you taste it. The amount of salt will vary depending on the type of kimchi and how much kimchi juice you used. Usually Korean stews are a little saltier than regular soups because it’s meant to be eaten in small amounts with rice.
Take out pork, cool it down until it’s ok to touch and slice into bite-size pieces.
(Optional) If you like tofu, you can add cut tofu and boil for another 2-5 min or until tofu is cooked to your liking.
It's best use ddukbaegi or stone bowl so the stew keeps hot while eating. Place sliced pork and chopped green onions on top of the stew. Another option is to serve sliced pork separately on a plate with ssamjang and saewoojeot as dipping sauces. Garnish with finely chopped green onions.