Korean pork barbecue (Dwaeji-gogi-gui) from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (page 167) by Emily "Maangchi" Kim and Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fluffy white rice (Ssalbap); Soybean paste stew with beef (Sogogi doenjang-jjigae); Traditional napa cabbage kimchi (Tongbaechu-kimchi); Soybean paste dipping sauce (Ssamjang); Seasoned scallions (Pajeori); Garlicky cooked soybean sprouts (Kongnamul-muchim); Blanched seasoned spinach (Sigeumchi-namul); Sautéed zucchini with perilla seeds (Aehobak-deulkkae-bokkeum)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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