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Korean recipe: Dobu Jaeyuk Bokum

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Home Cooking 3

Korean recipe: Dobu Jaeyuk Bokum

espressojim | Sep 27, 2005 07:05 PM

Does anyone have any idea of how to make this? I had it out recently (at Koreana in Cambridge, MA), and it was great. Of course, anything that I like that much out I want to learn how to cook myself...

It was a kimchee and pork stirfry with some chewy rice disks (I assume rice noodles that were cut, they were a little bigger than a quarter in size), with tofu on the side. The flavor was slightly sweet, hot, and sour at the same time. Very tasty.

Any help, advice, etc would be greatly appreciated.

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