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Spicy Kimchi Stew (Kimchichigae)


3/4 lb beef, pork, or canned tuna*, thinly sliced
1 Tbsp sesame oil
2 cups kimchi (the kind made with Napa cabbage), roughly chopped
1/2 onion, chopped
2 cloves garlic, finely chopped
1 Tbsp kochujang
1 Tbsp kochukaru
1 Tbsp soy sauce
3 cups of water
1/2 block of tofu, cubed
2 scallions, chopped



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