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In a large heavy bottomed pot or dutch oven, heat up the oil over medium heat. Add the onions and cook, until brown and caramelized, stirring often, about 10 minutes. Stir in the kimchi and pulled pork. Add the dashi, mirin and gochujang and bring to a gentle simmer. Turn the heat down to low and let simmer for 1 hour. Taste and season with salt and freshly ground pepper.
Make the crispy mochi: in a deep pot, heat up an inch of oil over medium heat. When it reaches 350°F, gently drop in the mochi pieces, being sure not to crowd the pan. Deep fry, moving every so often until lightly crispy and puffy. Remove and drain on paper towels or a wire rack. The mochi will puff up and deflate while cooking.
To serve, scoop kimchi stew into a bowl and top with the crispy mochi, a slow poached egg, sliced green onions, and seaweed. Serve with rice on the side and enjoy!