KIMCHI BRAISED PORK | Emerils.com

Ingredients

• ¼ cup Vietnamese fish sauce, plus 1 tablespoon* 3 Crab Brand is our favorite
• 1 large piece of kombu (kelp), 8x3 inches
• 4 slices peeled ginger
• 4 cups water
• 1 tablespoon Korean chili paste (gochujang)
• 1 tablespoon rice wine (Shaoxing)
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 1 pound kimchi (if you can find moogunji, aged kimchi, that is best), chopped
• 2 1/2 pounds boneless pork butt, cut into 3-inch cubes