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Cooking Korean-Style Tofu Stew
Posted by HAKEN
Thursday, June 12, 2008 1:01 AM


For more info about Maangchi and her cooking, please visit her at http://www.maangchi.com.

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GUEST (221.178.182.83) - Tuesday, December 01, 2015 3:22 PM.

Balance in all things: I give you, the [In this video, she's not even using a rloling You start with seaweed paper and a layer of rice, as thick as you want. Add your portion of vegetables, some fat, some protein. For flavor, use pickled vegetables. Roll. Repeat until you're not hungry anymore. The kimbap is portable. The seaweed paper keeps the rice fresh until you're ready to slice it and eat it. The kimbap is versatile. My favorite of the [triangle kimbap is the one with barbecued pork. They cost $1 on the street. They're ridiculously cheap to make, you can even use those 2 minute rice bowls. Portion control is simple. Making them in volume is a snap. Korean food give it a try.

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