We made Gungjungddeokbokki tonight, modified it a little by adding fresh sliced jalapeno peppers. And we completely spaced the egg garnish. It was terrific, and actually my wife (Korean) likes this version better than the Gochujang version. It gives the heat, not as heavy, and does not use up her stash of her mothers home made Gochujang.

The recipe is here.

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