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You got a recupe for that delicious dish?
It is based ob the recipe the book “The Wok: Recipes and Techniques” by J. Kenji López-Alt, so I don’t have a link that I can share.
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This “Gungmol” version has most of the same ingredients, but also some stock, so it becomes a bit more saucy and stew-like.
I would eat that.
