Combine soy sauce, mirin, garlic chili sauce, ginger, garlic, and honey/agave in a bowl or bag.

Add pork to the marinade and let sit for 20 minutes at room temperature or up to 1 hour in the refrigerator.

Chop vegetables while the pork marinates.

Strain the kimchi, reserving the liquid.

Drain the liquid from the pork, reserving the marinade.

Heat a wok or large skillet over medium-high heat.

Add canola oil.

When the oil is smoking, add the pork in batches and cook until crisp, about 3-5 minutes per batch, avoiding overcrowding.

Remove pork to a plate and keep warm.

Add green onions, spinach, and kimchi to the wok.

Add 1/2 of the reserved pork marinade and kimchi liquid to the wok. Add more liquid if desired.

Cook until the spinach is wilted and kimchi is heated through, about 3-4 minutes.

Transfer the pork and vegetable mixture to a serving dish.

Garnish with chopped cilantro and a drizzle of hot chili oil (optional).

Serve with cooked brown rice.