I found this original recipe by chef Cecilia d'Imperio in the food section of an Argentine newspaper, ripped it out, and promptly lost it. So I wrote them and asked them to publish it again...and they did! With stern instructions not to lose it.
<br />After some alterations I came up with this.
<br />It´s a softer, sweeter version of a staple which countries as far and wide as Korea, Russia and Spain have in common. It goes well with roasted meats. Can also be used in marinades, or processed to make an adobo.

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