Soak bamboo skewers for an hour.
Set the oven to 410F.
Dice the pork shoulder into 1” pieces. It should be a good mix of fatty and lean pieces.
Place the diced pork and the remaining ingredients into a large bowl. Toss the pork well to combine. Allow to marinate in the refrigerator overnight.
Spread the marinated diced pork and kimchi onto a baking sheet and place in the freezer for 10 minutes to thoroughly chill.
Remove from the freezer and place through the meat grinder with a medium die into a chilled bowl.
If you don’t have a meat grinder and are using a food processor, put the diced pork into the food processor in about four batches. Pulse the meat until it is well chopped and sticky. Remove from the food processor and place in a chilled bowl. Repeat until all the pork and kimchi are ground.
Put on gloves and use your hands to thoroughly mix the sausage until it becomes tacky. Alternatively you can use a paddle attachment for your mixer and mix for 1–2 minutes until sticky.
Place the sausage in the refrigerator for a couple minutes to get cold again after mixing.
Wet your hands and divide the meat into balls. Press them firmly around bamboo skewers and form into sausage shapes. Pan sear to get grilled marks on a grill pan and then bake the sausages until done, turning over once. Be careful not to overcook, as the meat dries out quickly. The internal temperature of the sausage should be 155F.