Fried gochujang with ground beef and pine nuts (Gochujang-bokkeum) from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (page 238) by Emily "Maangchi" Kim and Martha Rose Shulman

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Notes about this recipe

  • angrygreycat on July 10, 2022

    This was okay but I am not sure about how to serve it best. I made it with rice and had some Kimchi and served it as a dinner and it was a little much. I think it would have been better as a smaller portioned appetizer or maybe in a lettuce wrap. It was pretty spicy but the gochujang I had open was marked hot so maybe with mild it would have worked better as dinner dish.

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