Marinate the slices of Pork Shoulder (1 pound) in Soy Sauce (1 1/2 tablespoon) for a few minutes.
While it's marinating, make the sauce: Combine Soy Sauce (5 teaspoon), Water (3 teaspoon), Mirin (2 teaspoon), Dashi Stock Granules (1 teaspoon), and Sesame Oil (1 teaspoon). Set aside.
Roughly chop up the Kimchi (1 1/2 cup) and set aside.
Put the Rice Cake (1 1/2 cup) in a colander or strainer and run under hot water for 1 minute.
Set the stove to medium-high heat and melt Butter (1 tablespoon) in a frying pan. When the butter has melted and the pan is hot, add in the pork slices and cook them until it the meat has been browned.
Add in the kimchi, Carrot (1), and Onion (1), and cook for another 5 minutes.
Add in the rice cakes and sauce. Stir-fry until they're soft, about 3 minutes.
Serve in bowls, garnished with Sesame Seeds (to taste), Fresh Chives (to taste), Bonito Flakes (to taste).