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fromwww.nytimes.com
3 days ago

Video: Gochugaru Salmon with Crispy Rice

Gochugaru Salmon with Crispy Rice Gochugaru, a mild, fragrant red-pepper powder, bedazzles in this quick dinner of gochugaru salmon with crispy rice. Gochugaru salmon with crispy rice. When you are frying salmon mostly on the skin side, you got to watch the color change. When it's two thirds up, the opaqueness, that's when you flip it. The other side only needs a few more seconds. That's perfectly cooked salmon. In that remaining salmon fat, you crisp up the rice.
Food & drink
Cooking
fromTasting Table
1 month ago

The Favorite Ingredient Bobby Flay Says Shouldn't Be Taken For Granted - Tasting Table

Crispy rice, with proper preparation, can elevate a meal from side dish to main attraction.
Food & drink
fromLos Angeles Times
3 months ago

Are you eating the crispy rice at the bottom of the pot? 13 L.A. spots to try nurungji

Nurungji is a versatile Korean dish of crispy rice that carries significant cultural and nostalgic value, enjoyed in multiple ways.
SF food
fromBon Appetit
5 months ago

Crispy Rice Salad With Spicy Tahini Dressing

The salad's secret to satisfaction lies in its combination of crispy rice and fresh, flavorful ingredients.
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