Korean cuisine
VicentaLakin
Hot cabbage that blends with sour, sour, sour, sour, sour, sour, sour, sour, sour. If the spicyness and acidity of the cabbage and the sweetness are insufficient, appropriate amounts of pepper powder, apple vinegar and fine sugar may be adjusted, as appropriate. And apple vinegar has the effect of getting tired of it. It's fine sugar。
VicentaLakin
Last time I made the pickles, I had to use the pickles to cook the soup. Soup pickles, which usually take longer to make, are more acidic and better used to cook soup. There was no pickles, but there was a lot of Korean sauce, but the soup was lighter, and this time there was pickles, tofu soup, soy sauce, soy sauce, which was very strong and delicious. Hot tofu soup, with rice and spit。
