1. In a non-stick pan, heat sesame oil and saute pork for about 5 minutes or until it turn white in colour.
2. Add kimchi and stir until well mixed.
3. Pour in water and allow to boil until reduced to half.
4.Add soymilk and lower the heat. Add salt and pepper.
5. Add rice and stir gently to mix well.
6. Serve the Soy milk and kimchi risotto hot, topped with soft poached eggs and nagasawake sauce.
7. Garnish with green onion and nori.