Kimchi Stew (Korean Kimchi Jjigae Recipe)

Ingredients

• 1/4 cup rice vinegar
• 6 garlic cloves, minced
• 1 tablespoon grated fresh gingerroot
• 1 tablespoon sesame oil
• 1/2 teaspoon pepper
• 1 pound pork belly, cut into 1/2-inch slices
• 1 cup kimchi (preferably aged)
• 1 small onion, thinly sliced
• 1 carton (32 ounces) vegetable broth
• 1 cup sliced fresh shiitake mushrooms
• 1/2 cup kimchi juice
• 1/4 cup gochujang (Korean red pepper paste)
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 8 ounces firm tofu, cut into 1/4-inch slices
• 1 head baby bok choy, quartered
• 2 green onions, thinly sliced
• Hot cooked rice