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Tofu With Kimchi And Pork Belly

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Tofu With Kimchi And Pork Belly

Ingredients

  • 8 to 10 ounces firm tofu
  • 3/4 teaspoon salt, plus more as needed
  • 1 cup very hot or just-boiled water
  • 8 ounces drained mature napa cabbage kimchi (1 cup packed)
  • about 1/2 teaspoon sugar
  • 1 to 1 1/2 teaspoons korean red pepper powder (gochu garu)
  • 4 ounces pork belly, with or without skin, cut into 1 1/2-inch-long pieces, each about 1/8 inch thick
  • 1 clove garlic, finely chopped
  • 1 jalapeño chile, cut into 1/8-inch-thick rings, optional
  • 1 to 2 tablespoons kimchi pickling liquid
  • 1 large or extra-large green onion, white and green parts, cut into 1/4-inch-thick rings
  • 1/2 teaspoon sesame oil
  • 1 teaspoon toasted black sesame seeds, for garnish
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Published 2014-09-09 12:37:49 (2 years ago).

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