Rinse kim chee and soak for 30 minutes. Drain; cut into small pieces. Squeeze out liquid. In a saucepot, combine kim chee, pork, soy sauce and sesame oil. Cook for 5 minutes, stirring occasionally. Add water and chili pepper rings. Bring to a boil; lower heat and simmer for 30 minutes. Rinse and drain clams; add clams and miso to soup and cook for 5 more minutes. Serve with rice. Makes 10 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
300 calories, 27 g fat, nine g saturated fat, 40 mg cholesterol, 1000 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g sugar, 9 g protein