In a medium-size saucepan combine ¼ cup of the fish sauce, kombu, ginger and water. Bring it up to a boil, reduce the heat and simmer for 15 minutes. Strain and discard the solids. Set aside. The stock can be made 1 day in advance.

In a small bowl combine the chili paste, rice wine, garlic, sugar and sesame oil and mix well. In a large bowl combine the pork with the kimchi, and the chili paste mixture. Cover and refrigerate for at least 8 hours and up to overnight.

In a Dutch oven combine the marinated pork with the stock and bring to a boil over high heat. Cover, reduce the heat to low and cook covered for 2 hours. After 2 hours, remove the lid and cook for another hour or until the pork is completely falling apart and tender.

The braised pork can be eaten over rice or used to stuff steamed buns or dumplings.