| http://www.w3.org/ns/prov#value | - So when I started to prepare the recipe for dak chim on page 108, I got excited, because I knew I was approximating the right proportions for its crack-like sauce with the gochujang yangnyeom p. 30.Basically a paste of Korean chili paste, chili powder, garlic, ginger, oyster sauce, and some other seasonings, this forms the base for many of the spicy recipes throughout the book.
|
