There are many types of kimchi (Korean preserved vegetables), but spicy napa cabbage kimchi is the most popular and the best version for this recipe. It can be found at Asian markets and in the produce section of some large supermarkets.
Steamed Sushi Rice, a short-grain variety, makes a good accompaniment to this dish.
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Definitely five stars for the amount of effort involved. The kimchi mellows and really flavors the pork and mushrooms. I used reduced-sodium soy but that was my only change and it was just fine.
Excellent just as written. I'll make it again; the only change I might make is to use more mushrooms, just because that can't be bad.
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