Kimchi Stew
Ingredients
- 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
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