Korean cuisine
VicentaLakin
We went to South Korea to find out that Koreans ate so easily, that they could barely see the oil star in their noodles, soup, hot pots, that they could see pickles in three meals a day. Dizzy eyes, I miss my life in the country! This trip to Korea brought back a few bags of pickles, and with pickles made from Korea, you're going to have to make a famous Korean cold face, search the web and find a few squares, so the cold side of both bowls is coming out. Tastes and sweets are a feature of cold noodles, and they are very appetizing。
VicentaLakin
It's hot summer, and seafood will always be the main character on the table. When the weather is hot, people are very grumpy, eating fresh and cool food, and seafood is a very good choice, neither greasy nor nutritional. But seafood itself is so sweet that it must be fresh, with its secondary treatment of seafood, which poses a major problem. The Korean-style eight-banded fish, which is a Korean-style diet, must first be fresh, the eight-banded fish must be boiled and dried up, and then the Korean spicy sauce, vinegar, etc., can be blended together. The eight-banded fish are strong, spicy and spicy, and very suitable for a summer-based seafood。
VicentaLakin
The Korean-style barbecue is quite authentic, cooked with a grill or a pan, or baked with high temperature and taste. The key is to select fresh, high-quality raw materials and to prepare some of the usual Korean foods. Fortunately, these items are available in imported food supermarkets, even ordinary supermarkets. This makes it easier for us to operate at home. Scorched, fine, fragranceed, roasted in the air, covered in green, mixed with garlic and chili, and stuffed into imports, chewing out beautifully
