Braised Pork Belly Kimchi Stew
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Braised pork belly kimchi stew

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For 4 servings Ingredients: Half a portion kimchi 21 oz (600g) Pork belly 1 onion 2 green onions 1 red chili pepper 2 shiitake mushrooms Garlic 1/2 tablespoon of red pepper paste (gochujang) 1 teaspoon of soybean paste (doenjang) 1 teaspoon of sugar Rice wine A bit of ginger
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Here’s my recipe for mild spicy kimchi soondabu at home—a quick and cozy dish perfect for a chilly day. 🍲 Ingredients: - 5 slices of pork belly (cut into small pieces) - 1 stalk of green onion (chopped, separate white and green parts) - 5 white mushrooms (sliced) - 1 bag of enoki mushrooms - 1 small zucchini (chopped) - 1/4 cup onions (chopped) - Gochujang (amount to taste) - 1 cup kimchi (chopped) - 2 teaspoons minced garlic - 1 box silky tofu (sliced into 10-12 pieces) - 2.5 cups water - 2 eggs - Salt and pepper to taste - White rice for serving Instructions: 1. Prepare your vegetables and meat. 2. Heat a cooking pot for 1 minute and add pork belly (no oil needed, the fat on the pork will release oil). 3. Cook pork belly for a minute, then add the white part of the green onion. Cook
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