Korean chili VicentaLakin My family likes Korean pickles and wants to eat them, and it's a little bit of a desolation; it's made some Korean snacks, and there's only some white carrots left; it's like that; if you can eat it, you shouldn't waste it; it's also made Korean. To be honest, radish is better than radish; it's just a little spicy, and if you don't eat too much at a time, it's all right
Korean pickles VicentaLakin A lot of superb cabbage in winter, especially after New Year's. So it's a way to diversify the cabbage, take one of the biggest ones, make a Korean pickle, make sure that the next morning is at least half a month
The veggies VicentaLakin It's easy to eat with veggies, either as fast food or as a work lunch and a trip
A simple version of Korean sauce soup VicentaLakin It's easy to make soy sauce, not fried, personal. In cold seasons, boil a pot, with a bowl of rice, a meal, a bite of soup, a fragrance of sauce, a little spicy resonance that opens up, tastes warm, sweet..
The food on the street VicentaLakin last year's best advice from friends back home for street foods was that they could eat overseas, but they didn't have to buy straight mails to measure them
Pickle radish VicentaLakin Pickles in Korean cuisine are usually fermented and then eaten, so it takes a little longer to produce them. In order to eat pickles at home, they are able to pick them up quickly, although they are not authentic, but they are perfectly delicious。
