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Kimchi-Jjigae Recipe (Korean Kimchi Stew with Pork Belly)
Ingredients
  • 2 Tbsp. unsalted butter
  • 1 large garlic clove, coarsely chopped
  • 1⁄2 lb. skinned pork belly, sliced into 1-inch chunks
  • 1⁄2 small white onion (3 oz.), coarsely chopped
  • 2 cups kimchi (16 oz.), coarsely chopped and juices reserved
  • 8 oz. firm tofu, cut into 1-inch cubes (1 cup)
  • 2 tsp. fish sauce
  • 1 tsp. sesame oil
  • 1 tsp. soy sauce
  • 2 medium scallions, coarsely chopped
  • Thinly sliced toasted nori, for topping (optional)
  • Steamed white rice, for serving
Steps
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