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    Sioned

    Member since Feb 2005

    Chef #197733

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    2 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Bulgogi

    Handle
    Tuesday, Feb 22, 2005 on Food.com
     |  4 Reviews  |  By Kevin Young
    LinMarie says:

    "I am Korean and your recipe is very close to authentic. Just leave out the salt (soy sauce has more than enough) and the water. Grilling on an indoor grill is most authentic, but is quicker to stir fry (this is how I do it)"

    Reviewed Kimchee

    Handle
    Tuesday, Feb 22, 2005 on Food.com
     |  (1 person found this helpful) |  11 Reviews  |  By Sue Lau
    LinMarie says:

    "My mother is Korean and this is how I remember her making Kim Chee when I was growing up. A word of advice for those new to kim chee. If you don't like sour food, eat the kim chee in the first few weeks. The sooner you eat it, the less sour it will be. Kim chee will continue to ferment even though it is refrigerated. If you like it more sour...."

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