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Put down those long grocery lists. Inspired by the award-winning column, our Big Little Recipes cookbook is minimalism at its best: few ingredients, tons of flavor.
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4 Comments
Sohee
June 29, 2020
This is a Genius Recipe! I am from Seoul and I loved it. I tweaked it a bit because my supermarket Kimchi was dry and didn't yield juice so I added toasted sesame oil into the peanut-kimchi paste in the food processor. To serve, I topped it with thinly sliced, ice cold cucumber, grated carrot, crushed peanuts, sesame seeds, crushed seaweed and red pepper flakes. My family wolfed it down. I am now forwarding this recipe to everybody I know. Thank you, Emma!
ahncj
June 24, 2020
I grew up in Korea and I have to agree with the commenter above... PB and kimchi...? That's way too adventurous even for me, and I love to experiment with food. Maybe it would work with other ingredients (Korean staples such as ground toasted sesame seeds, sesame oil, vinegar, scallions, and gochugaru/gochujang come to mind) added to bring the flavors together.
So S.
June 23, 2020
im east asian and love shanghai-style cold sesame noodles as it was a favorite dish in my childhood, but there is no way you could convince me kimchi and peanut butter are good together on noodles, i'm sorry 😭
Anusha A.
June 23, 2020
It is Really Nice And Also Please Visit Below Link For To Watch Mutton Biryani Recipe...
https://www.youtube.com/watch?v=AsIx5WHjsIA
https://www.youtube.com/watch?v=AsIx5WHjsIA
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