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HomeKorean Foodkorean food / seoul / Barley Rice - 1724

korean food / seoul / [tvN Demand Gourmet Party] Barley Rice – 1724

A “demand food party” that awakens your sleeping DNA

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Under the warm spring sun

Green-grown barley

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The egg ripens yellow

Making a golden wave

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richly

The season in our arms

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I have lost my taste these days

A particularly welcome friend

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It's hot in my mouth~

With an attractive texture

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Even with savory river miso

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Also for pumpkin leaf wraps that are in season

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Fresh vegetables and

Even radish kimchi

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A healthy meal that gently hugs you

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Today's food, “barley rice”

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Most of our people prefer sticky rice

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Barley rice doesn't have enough stickiness

The characteristic is that eggs play separately

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Herbs and intestines that fill the gaps between barley rice

 

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When barley is in season, herbs are also in season

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With seasonal herbs

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Savory miso stew

If you grate and eat together

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Nature at the table

The feeling of tasting

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Barley tea

If you consume barley tea frequently during the heat

Dehydration can be prevented

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Owari

The skin of barley does not peel easily and is characterized by its rough texture

Used a lot for barley tea, malt, etc.

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Barley tea outer barley/rice barley for barley rice



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Barley Gulbi

So as not to spoil it after drying it in the sea breeze

Stored and aged oysters in a pot containing barley

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A crunchy texture and

Barley Gulbi, which has an attractive unique flavor

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The flavor of golden inner skin

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Know this and eat it! Was barley rice a symbol of poverty?

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When I go back and forth, I think of a “difficult time.”

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Borikkogae generation

Between the period of Japanese domination and the mid-1960s

A generation that was terribly hungry because they had no food

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With a rough and crunchy appearance

A time when I could barely fill a meal

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It's also hard to wash

Seemingly difficult to cook rice

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Store boiled barley in a rack (shelf)

Over time, a musty smell may come out

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Even if time passes

Foods that reflect the pain of those days

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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

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Enough to find and eat fruit that has become dark due to illness

The difficult and difficult days of Borikkoge

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Why was it called “Borikkogae”?

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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.

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What is “Borikkogae”

The time to wait for barley to come out

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From poor food to healthy food

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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

Go to store information ▶

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Encounter while following a quiet landscape

A nostalgic barley rice shop

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The chewiness is alive

On barley rice

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Add perilla oil

Herbs that have been mixed occasionally



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Marinade

Put in an appropriate amount and grate

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The scent of fire is excellent

Even stir-fried meat in one bite

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As hearty as a country meal

A place where you can meet a meal

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The barley rice in this house feels chewy and chewy

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Every morning with sincerity

Cook rice with boiled barley

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The chewiness is alive

This house's barley rice

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The savory texture of barley that is crunchy in the mouth

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Barley rice and herbs come out separately

The fun of being able to eat whatever you like

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Fry fresh meat over high heat

Put on incense

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Zongshun sliced vegetables and

If you add spicy sauce and stir fry

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Attacking the tastes of men and women of all ages

Spicy stir-fried meat is ready

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Spicy is well-seasoned

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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 ▶

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I met in the middle of Seoul

Savory Hometown Flavors

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Freshly made

Hot barley rice and

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With fresh beans

Comes with cheonggukjang, which you floated yourself

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Barley rice and savory cheonggukjang

A fateful encounter

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Lost taste in summer

The right place to find

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Owner from Okcheon, Chungcheongbuk-do

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Bean sprouts, radish sprouts, lettuce

Capture it carelessly

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Half barley rice and half white rice

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Barley rice's partner

Even the savory Cheonggukjang comes out with it

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Barley rice cheonggukjang stands out for its casual charm

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Savory barley rice and

Charming Cheonggukjang's charming encounter

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What you can feel in barley rice

Honest taste of Chungcheong-do

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Cook only cheonggukjang and tofu

Cheonggukjang is still fragrant

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Once you get a seat

Cheonggukjang bacteria that don't change easily

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Owning a maturing room

Maintain the taste and quality of cheonggukjang



Han Joo-pyeong: I really felt the savory, natural scent of barley.


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