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- 3 garlic cloves
- 20 g fresh ginger
- 100 g pear, unpeeled and cored
- 120 g water
- 120 g soy sauce
- 100 g palm sugar, cut into pieces (2 cm)
- 20 g rice wine vinegar
- 1 tbsp Korean chilli paste (gochujang) (see Tips)
- 1 tbsp sesame oil
- per 1 Complete recipe
- 2232 kJ / 531.4 kcal
- 9.1 g
- 77.1 g
- 23.3 g
- Saturated fat
- 4.4 g
- 10.9 g
- 7985.3 mg
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