So my Korean friends have all claimed that duk bok gee is a no brainer. Ha, yeah right. To ensure that I don't fail misearbly, I'm humbly asking for some guidance in preparation. I have the following ingredients, but need to know what order to put them in the pot and what i'm missing.
Korean hot sauce paste
kimchi (napa kind)
assorted veggies, julienned
relatively fresh duk (it was made at the market and still very tender when I bought it yesterday. It's been in the fridge; do I need to soak it? I know you soak the dried kinds, but this wasn't dry when I bought it).
I also have the usual Asian kitchen staples: sesame oil, sesame seeds, soy sauce...
Am I missing anything? How do I put it all together?
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