A “demand food party†that awakens your sleeping DNA
Under the warm spring sun
Green-grown barley
The egg ripens yellow
Making a golden wave
richly
The season in our arms
I have lost my taste these days
A particularly welcome friend
It's hot in my mouth~
With an attractive texture
Even with savory river miso
Also for pumpkin leaf wraps that are in season
Fresh vegetables and
Even radish kimchi
A healthy meal that gently hugs you
Today's food, “barley riceâ€
Most of our people prefer sticky rice
Barley rice doesn't have enough stickiness
The characteristic is that eggs play separately
Herbs and intestines that fill the gaps between barley rice
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When barley is in season, herbs are also in season
With seasonal herbs
Savory miso stew
If you grate and eat together
Nature at the table
The feeling of tasting
Barley tea
If you consume barley tea frequently during the heat
Dehydration can be prevented
Owari
The skin of barley does not peel easily and is characterized by its rough texture
Used a lot for barley tea, malt, etc.
Barley tea outer barley/rice barley for barley rice
Barley Gulbi
So as not to spoil it after drying it in the sea breeze
Stored and aged oysters in a pot containing barley
A crunchy texture and
Barley Gulbi, which has an attractive unique flavor
The flavor of golden inner skin
Know this and eat it! Was barley rice a symbol of poverty?
When I go back and forth, I think of a “difficult time.â€
Borikkogae generation
Between the period of Japanese domination and the mid-1960s
A generation that was terribly hungry because they had no food
With a rough and crunchy appearance
A time when I could barely fill a meal
It's also hard to wash
Seemingly difficult to cook rice
Store boiled barley in a rack (shelf)
Over time, a musty smell may come out
Even if time passes
Foods that reflect the pain of those days
Blank
Grains such as rice and barley are black and diseased by black marrow bacteria
It is said that they also ate it to soothe their hunger during their time at Borikkogae
Enough to find and eat fruit that has become dark due to illness
The difficult and difficult days of Borikkoge
Why was it called “Borikkogae�
Borikkoge
From May to June, when the rice harvested last year ran out and barley wasn't ready
There are no grains to eat, so the food situation is very difficult. It is also known as the Spring Season.
What is “Borikkogaeâ€
The time to wait for barley to come out
From poor food to healthy food
With healthy food that you can enjoy casually
Settled barley rice
Selected by the Demand Gourmet Association from now on
Here are some “barley rice†restaurants you should go to before closing.
The first restaurant
Add herbs scented with perilla oil
Grabbing barley rice
'Songbaek Barley Rice, 'Yeoju, Gyeonggi
Encounter while following a quiet landscape
A nostalgic barley rice shop
The chewiness is alive
On barley rice
Add perilla oil
Herbs that have been mixed occasionally
Marinade
Put in an appropriate amount and grate
The scent of fire is excellent
Even stir-fried meat in one bite
As hearty as a country meal
A place where you can meet a meal
The barley rice in this house feels chewy and chewy
Every morning with sincerity
Cook rice with boiled barley
The chewiness is alive
This house's barley rice
The savory texture of barley that is crunchy in the mouth
Barley rice and herbs come out separately
The fun of being able to eat whatever you like
Fry fresh meat over high heat
Put on incense
Zongshun sliced vegetables and
If you add spicy sauce and stir fry
Attacking the tastes of men and women of all ages
Spicy stir-fried meat is ready
Spicy is well-seasoned
Hand tofu is also essential
Attractive points
Han Joo-pyeong: After finishing my hard work, I sat outside on a field and enjoyed a rich new life.
Second restaurant
With fresh beans
A place where you can enjoy homemade cheonggukjang
'Okcheon House' in Mok-dong, Seoul
Go to store information â–¶
I met in the middle of Seoul
Savory Hometown Flavors
Freshly made
Hot barley rice and
With fresh beans
Comes with cheonggukjang, which you floated yourself
Barley rice and savory cheonggukjang
A fateful encounter
Lost taste in summer
The right place to find
Owner from Okcheon, Chungcheongbuk-do
Bean sprouts, radish sprouts, lettuce
Capture it carelessly
Half barley rice and half white rice
Barley rice's partner
Even the savory Cheonggukjang comes out with it
Barley rice cheonggukjang stands out for its casual charm
Savory barley rice and
Charming Cheonggukjang's charming encounter
What you can feel in barley rice
Honest taste of Chungcheong-do
Cook only cheonggukjang and tofu
Cheonggukjang is still fragrant
Once you get a seat
Cheonggukjang bacteria that don't change easily
Owning a maturing room
Maintain the taste and quality of cheonggukjang
Han Joo-pyeong: I really felt the savory, natural scent of barley.