Can you please teach us how to make our own dried ojinguh? Finding whole dried squid is hard or expensive. Is it the same process as beef jerky where you use a dehydrator?
I would also like to learn how to make “jwipo.”
I can honestly say that I have made every single one of your recipes over the years (I am growing my bean sprouts right now and so excited to make ccheongukjang with old kimchi).
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