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Monty

Just to be clear, we're draining the mushroom juice into the cooking mixture, right? And is there any thing we could sub for the gochujang if we wereen't near an asian grocery?

Marco Romano

Gotta give this one a try. My type of stew. Try Seco de Chancho someday. Dark beer is best.
http://www.recipehound.com/Recipes/2754.html

Fesser

Drain mushroom juice into the mix, yes. And there is really not a sub for gochujang. But it keeps, and they sell it by mail order.

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