The classic, Kimchi Jjigae

Name: The classic, Kimchi Jjigae
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 180 g skinless pork belly ((0.4 pounds), cut into bite size pieces); 1 Tbsp rice wine ((mirin)); 3 sprinkles ground black pepper; 3/4 cup aged Kimchi ((at least 2 to 3 weeks old), cut into bite size pieces if not already); 1/4 small brown onion ((30 g / 1 ounce), thinly sliced); 1/2 stalk small green onion ((5 g / 0.2 ounce), thinly sliced); 2 small shiitake mushrooms ((50 g / 1.4 ounces), stems removed, thinly sliced); 150 g firm tofu ((5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer); 1 cup water; 1 Tbsp Korean chili flakes ((gochugaru)); 1 Tbsp soy sauce; 1 tsp Korean chili paste ((gochujang)); 1/4 tsp minced garlic