This traditional Korean stew makes good use of long-aged kimchi.
- 1 tbsp. rice wine
- 1 tbsp. sesame oil
- 1 1⁄2 tsp. soy sauce
- 1 1⁄2 tsp. sugar
- 1 (1") piece ginger, peeled and grated
- 1 (3-lb.) skinless pork belly, cut into 3/4" cubes
- 1 tbsp. canola oil
- 8 cloves garlic, finely chopped
- 8 shiitake mushrooms, stemmed and thinly sliced
- 3 scallions, white and green parts only, cut into 1/2" lengths, plus more thinly sliced for garnish
- 4 cups chicken broth
- 8 oz. medium-firm tofu, cut into 3/4" cubes
- 2 cups Cabbage Kimchi, cut into 1" pieces
- 1 tbsp. Korean chile powder
- Kosher salt, to taste
- 2 tsp. rice vinegar
- Cooked short-grain white rice, for serving
In a medium bowl, combine rice wine, sesame oil, soy, sugar, and ginger; add pork belly and toss to combine. Cover with plastic wrap and let marinate at room temperature for 1 hour.
Heat oil in a 6-qt. Dutch oven over medium-high heat. Add pork belly and discard marinade; cook until browned, about 4 minutes. Add garlic, mushrooms, and scallions; cook until soft, about 3 minutes. Add broth, tofu, kimchi, chile powder, and salt; bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until pork is tender. Stir in the vinegar and serve with rice.