http://cooking.nytimesn7cgmftshazwhfgzm37qxb44r64ytbb2dj3x62d2lljsciiyd.onion/recipes/1022530-gyeran-bap-egg-rice
203 marklee 3 years ago My littlest friend, now six, returned from a year in her mother's native Korea requesting bokkeumbap. Not being Korean, let alone a Korean grandmother, I needed my little friend to instruct me: peel, dice, and sauté a carrot and potato, then add cooked Korean (sushi) rice to brown, then stir in a scrambled egg to bind the dish (and provide her growing body with protein).