Kimchi Stew (Kimchi Jjigae)

In a shallow dish, combine the first rice vinegar, garlic, ginger, sesame oil and pepper. Add the pork, and turn it to coat it in the marinade. Let the pork stand for 15 minutes.

In a wok or large saucepan, cook the kimchi over medium heat until it's tender. Add the onion, then cook and stir until the onion is tender, four to five minutes.

Add the pork and the marinating liquid. Cook and stir until the pork is almost cooked through. Editor's Tip: The pork will simmer in the soup, so it doesn't need to be completely cooked. About five to six minutes should do here.

Stir in the vegetable broth, mushrooms, kimchi juice, gochujang, gochugaru, soy sauce and fish sauce. Bring the soup to a boil. Stir in the tofu and bok choy. Reduce the heat and simmer, uncovered, until the bok choy is tender, 10 to 15 minutes. Editor's Tip: The kimchi juice adds a ton of flavor to the stew, but young kimchi doesn't have a lot of brine in the jar. If there's not enough juice, feel free to omit it and add an extra splash of fish sauce or gochujang.

Ladle the soup into serving bowls. Sprinkle the soup with green onions and serve it with rice. Editor's Tip: For an authentic experience, serve kimchi jjigae in a clay pot known as a ddukbaegi.