Various organizations promoted Korean food
I couldn't see a path forward for Korean food, and
the only thing I
could see was gimbap heaven, but I couldn't explain what Korean food was
because it was at the level of “samgyeopsal
and soju.â€
Cj pushed
Bibigo to define Korean food.
Bibigo entered their own league, but it was a success that was hard
to feel, and even then it was hard
to comprehend.
Due to the irony that cannot be
achieved in the land of Korean food, which is a barren land of Korean food,
some believers provided answers to Korean food without an
answer.
I made this dough,
<ì •ì‹ë‹¹> hit the mochi, and then
ate the mochi <ë°ê¸€ìŠ¤> <ì´ì‹ì‚¬ì ˆê¸°>.
Their achievement is a brilliant achievement
in the history of Korean food.
Some bloggers
may denigrate them for not being glamorous, and
some broadcasters may disparage them for deviating from orthodox
Korean food.
They are trying to
revive Korean food by stepping on them.
It's not the
path they want to globalize Korean food, but with the keywords
“fusion†and “properly.â€
The more I insist on Korean food, the
more I insist on going inward, and I want more simplicity.
The more one wants simplicity and cleanness,
the better it is to leave
the swamp behind and have their own arguments.
No words needed.
This sincere interior is proof that
it will overcome those opinions.
Foods that come as appetizers
freshness of being hit in the back together.
If you brazenly serve sweet potatoes, you get
a red cabbage as porridge and a fresh spring-flavored salad that's sorry
to
eat.
The vibrancy of the ingredients
pierces the batter and shows off their appearance, soaking up this endless feast,
and prawns and lobster sprint
boosts.Which crustaceans were so colorful?
Lobsters
on the slightly salty side have plump flesh that doesn't make you feel salty, and
the skin is full
of plump flesh
filled with the richness of the sea as if it had been before.
Which drumfish country was like this?
<무êµë™ë¶ì–´êµ> I bow my head at this one of the best places in Gangbuk,
and the
many countries with a history of tangban history pass by like
a kaleidoscope, and I am fascinated by this
clear country.
Rather than the expression
“bulldojo,†because the scent isn't strong, it's a piety
that reminds me of a
time when the kings of
Joseon were tired of banquets and calmed their bodies
with yakiniku soup.
I
am confident and calm, as if I had found a
definite thing in the complex and subtle flavors.
I'm not envious of
the all-encompassing
anonymous meal <ë°ê¸€ìŠ¤>.
Ice cream has
visuals reminiscent of a trio, but <ë°ê¸€ìŠ¤> they can't keep up with the
flavors,
and strawberries and ice cream don't harmonize.
After being stored deep in the refrigerator, the
cold air that came out in a
hurry was preserved, and the flavor had already disappeared.
Service is an eternal challenge.
It's hard for “alba†to take responsibility, and
the owner doesn't blame the
business by questioning the “albaâ€.
Customers who want
service from employees who work under contract have a bad mindset, but it's a
bit too bad to be treated as a “sommelier†like
any other store.
I made this dough,
<ì •ì‹ë‹¹> hit the mochi, and then
ate the mochi <ë°ê¸€ìŠ¤> <ì´ì‹ì‚¬ì ˆê¸°>.
In particular, the “value for money†here is unrivaled.
Wherever you go in
the world, eating this food at this price is close to
“fraud.â€
Han Joo-pyeong: Complete Korean cuisine ★ ★ ★ ★ ★
