<?xml version="1.0" encoding="UTF-8"?><!-- generator="bbPress" -->

<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
>

<channel>
<title>Maangchi&#039;s Korean food and cooking forum &#187; Topic: Seonjiguk (ox blood soup)</title>
<link>http://www.maangchi.com/talk/</link>
<description>Talk about Korean food, recipes, restaurants, and cooking</description>
<language>en</language>
<pubDate>Sat, 25 May 2013 02:43:47 +0000</pubDate>

<item>
<title>boojae21 on "Seonjiguk (ox blood soup)"</title>
<link>http://www.maangchi.com/talk/topic/seonjiguk-ox-blood-soup#post-6472</link>
<pubDate>Tue, 02 Oct 2012 03:35:33 +0000</pubDate>
<dc:creator>boojae21</dc:creator>
<guid isPermaLink="false">6472@http://www.maangchi.com/talk/</guid>
<description>&#60;p&#62;When I was in Korea, I stayed for a few days with a Korean family.  The best food I ever had was the seonjiguk that my host mother cooked.  I sorely miss it and I would love to have a recipe to make it here at home in Indiana.
&#60;/p&#62;</description>
</item>

</channel>
</rss>
