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Recipe #398127
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From: Rinshinomori
On Wednesday, October 21, 2009
Can't talk about Korean cooking without the mention of kimchi. Kimchi was developed in the 7th century as a way to preserve vegetables during the winter months. However, it was not until the 17th century when red pepper was introduced to Korea and the birth of kimchi as we know today using red...
By: JustJanS
By: BirdyBaker
Soy Ginger Dipping Sauce (For Dumplings or Pot Stickers)
By: Bev
By: Sue L
Gomae - Japanese Style Spinach Salad
By: Chef floWer
By: Bugstomper
By: Tish
Review From: Chef #1376400
On Nov 4, 2009
RECIPE: Teriyaki Delight
OMG the Best & Easiest teriyaki sauce ever! I didn't have enough ginger and garlic so I added 1 generous tsp each and it's still full of flavor. This recipe made a huge batch of marinade.
Review From: Seashorewalker
On Nov 4, 2009
RECIPE: Panko Fried Shrimp
I was looking for a good fried shrimp recipe and was attracted to this one because it's almost exactly how I make my breaded pork chops. And, as expected these fried shrimps were so good even my DH who never liked shrimp before declared they were...
Review From: Addicted to Bread
On Nov 4, 2009
RECIPE: Perfect Short-Grain White Rice by Listening (Japanese, Korean, C
EXCELLENT!!! Thanks for the all the detailed guidance. I love when recipes tell you every alternative. This comes out perfect every time!
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