Kimchi Hot Pot

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Washington Post

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Ingredients

1 pound bone-in country-style pork ribs (from the rib end of the pork loin, with a high percentage of "dark" meat and surface fat)

2 large cloves garlic

1 1/2 cups store-bought cabbage kimchi, plus 2 to 3 tablespoons of liquid from the jar (see headnote)

1 tablespoon dark sesame oil

2 1/2 cups water (may substitute low-sodium beef broth)

14 to 15 ounces firm tofu, drained

2 scallions

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