Bibimbap made on a bed of jasmine rice, homemade pickled daikon & carrot, sautéed sesame soy bok chet and bok choi greens from the garden, home pickled radish, thinly sliced tenderloin marinated in a homemade ponzu sauce, home fermented hot pink kimchi, farm fresh fried egg with black sesame seeds, and our house aged fermented gochujang.

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[–] 3 points 1 year ago

Not only condiment. You can make great dishes using it. Decades ago when I was a poor student, I made a kind of bolognese with it cause I didn't have anything else in my fridge, and it turned out so great that I still sometimes make that to this day.

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