Combine the meat with rice wine and a few cracks of ground black pepper in a small bowl. Mix well and set aside.
Combine all sauce ingredients in a small bowl and mix them well. Set aside.
Put all ingredients except for the green onions and chilies in a braising pot and bring it to boil over medium high heat (5 - 6 mins) covered. Then reduce the heat to medium low heat and simmer for 1 hour or until your desired tenderness is achieved. While simmering, stir around occasionally. Garnish with green onions and chilies. Remove from the heat.
Serve with cooked rice (i.e. Korean purple rice). Use a pair of scissors and tongs to cut the kimchi.
* While obtaining the rice water, rinse the rice a couple of times first, and then reserve the water from the third rinse. **1 Tbsp = 15 ml, 1 Cup = 250 ml*** If you want to learn more about Korean ingredients, check my essential Korean ingredients list.