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2. Cheonggukjang - Wikipedia

   en.wikipedia.org/wiki/Cheonggukjang

   Cheonggukjang (Korean: 청국장; Hanja: 淸麴醬) is a traditional Korean food made by fermenting soybeans. It contains whole, as well as ground soybeans. It contains whole, as well as ground soybeans.

3. Korean cuisine - Wikipedia

   en.wikipedia.org/wiki/Korean_cuisine

   Korean cuisine is the set of foods and culinary styles which are associated with Korean culture.This cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trend

4. List of Seoul dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_Seoul_dishes

   Mandu. Gukbap, soup with rice; Heukimjajuk, black sesame porridge; Jatjuk, pine nut porridge; Memil mandu, dumpling with a buckwheat covering [1]; Pyeonsu, square-shaped mandu (dumpling) with vegetable filling.

5. Modern Korean recipes to feed the soul - AOL

   www.aol.com/modern-korean-recipes-feed-soul...

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6. List of Korean dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_Korean_dishes

   Buchimgae, also Korean pancake, [8] in a narrower sense is a dish made by pan-frying in oil a thick batter with various ingredients into a thin flat pancake. [9] In a wider sense it refers to food made by panfrying an ingredient soaked in egg or a batter mixed with various ingredients.

7. Korean Flapjacks Recipe - AOL

   www.aol.com/food/recipes/korean-flapjacks

   In a medium saucepan of salted boiling water, cook the shrimp until almost white throughout, 2 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water.

8. For one Korean American woman, honoring her family recipes ...

   www.aol.com/one-korean-american-woman-honoring...

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9. Gochujang - Wikipedia

   en.wikipedia.org/wiki/Gochujang

   The gochujang recipe in Gyuhap chongseo, an 1809 cookbook, uses powdered meju made from 18 L (19 US qt) of soybeans and 3.6 L (3 + 3 ⁄ 4 US qt) of glutinous rice, then adding 900–1,260 mL (30 + 1 ⁄ 2 – 42 + 1 ⁄ 2 US fl oz) of chili powder and bap made from 3.6 L (3.8 US qt) of glutinous rice.