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torakris

Korean Home Cooking

327 posts in this topic

From Dinner a few days ago - bossam; a dish of poached sliced pork belly, kimchi, ssamjang (mixed doenjang soybean paste and gochujang chilli paste) and oysters.

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Edited by rarerollingobject (log)

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Made dakgalbi, haemul sundubu jjigae which was heavier on the vegetables than the sundubu, some panchan from H Mart (kongnamul, kimchi, and bujigangi), washed down with my favorite soju- Chum-Churum. When the dakgalbi was almost done, I threw some cooked rice in to soak up the sauce and crisp up on the pan. Delicious.

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