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Sunday, October 24, 2010
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Seeing Red: Gochujang, a Quintessential Korean Taste
Tour a Korean traditional market and you can’t help but see red: big piles of chilies stacked up, waiting to be dried and ground; tub after tub after tub of chili-flaked kimchi and seasoned side dishes…. But it’s the bright hues of the bibim naengmyeon (mixed buckwheat noodles) and the simmering jjigae (stews) at the …
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