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    7 Recipes

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    HERE'S MY WARNING: It's HOT. If you can't handle spicy...you'll die. If you can, You HAVE to try this. When I eat noodles, I NEED to have Kimchi with it or I'd rather not eat it. I need something crunchy and I need something spicy. This recipe is something my mom came up with years ago when she was forced to sit and eat pho with me. The restaurant didn't give us enough soy bean sprouts (for the crunch) so my mom asked for some sliced onions. She squirted some sriracha sauce on it. I laughed and asked if she was making kimchi-onions or something. She laughed and put some of her creation on top of her noodles. I followed...and came to LOVE her onion side dish. On later trips, she squeezed in some lime juice and added sliced jalapenos. Now, I can't eat pho without my mom's kimchified onions. Well...one day, I ran out of kimchi but was craving ramen. After opening the fridge several times in hopes that I'll find some sort of kimchi hiding in some random spot, I saw the sriracha sauce and thought about making the onion dish. The problem was that I didn't have lime...and I didn't have any jalapenos. When I make something and find that I don't have an ingredient, I won't make it. But since I remembered having it with just the onion and sriracha sauce long ago, I decided to just go for it. It was a good combo! In fact, I now only use onion and sriracha sauce. I've tried it in place of kimchi with a lot of other food and thought it was good.

    Recipe #320439

    From Star Bulletin, the base of this recipe is used to make another wonderful cake called the Paradise cake (from southern CA's King's Bakery). you're not going to want to share any of this!

    Recipe #286728

    This is great served with just rice or enjoyed with other side dishes.

    Recipe #240059

    For as long as I can remember, my mom has made this for all the special days like birthdays, holidays, and dinner parties. I've always loved them and am now making them for my own family. This is a side dish made for banquet/special event tables. It is usually served along with other Korean dishes, and in that way eaten as a side dish, or it is served alone as an appetizer. You can of course just eat it w/rice for dinner. It can be eaten at any time. I'll add step by step pictures!

    Recipe #239296

    I love this Korean spicy beef and vegetable soup! It does take some time and like most Korean dishes, a lot of work goes into making it, but it is definitely worth it. My mom used to make this in a bigger batch than the one I posted, and we would eat this for days and days (we didn't mind because we loved this)! We've since learned that we can freeze this. I hope you like spicy food because this can get really spicy! To make it spicier, I like to add more chili pepper instead of the red pepper paste. NOTE: The recipe does not allow for me to include 1 package Fernbrake into the list of ingredients. You can buy one that is already packaged in water, or buy dried fernbrake, reconstituted in water. THIS makes the dish! Without it, it's just ok.

    Recipe #204285

    I've never bought onion flakes but could see how it could be useful. Here is a recipe I found from recipecenter.com

    Recipe #203136

    I don't usually have molasses in stock. Here's a recipe that I found on a website listing ingredient substitution.

    Recipe #196174


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