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김진순 점심시간

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Dried Pollock and Wrinkled Pepper Stir-fry, Soaking and Squeezing in Two Steps Brings Out the Best Texture20 min
Dried Pollock and Wrinkled Pepper Stir-fry, Soaking and Squeezing in Two Steps Brings Out the Best Texture김진순 점심시간104 views
Sundubu Jjigae, Stir-Frying Pork First and Infusing with Green Onion Aroma Deepens the Broth20 min
Sundubu Jjigae, Stir-Frying Pork First and Infusing with Green Onion Aroma Deepens the Broth김진순 점심시간108 views
Soy Sauce Noodles, Just Mix Four Sauces Together and Toss — That's Really It10 min
Soy Sauce Noodles, Just Mix Four Sauces Together and Toss — That's Really It김진순 점심시간64 views
Seasoned Spinach — Blanch for Only 30 Seconds to Keep the Color and Texture10 min
Seasoned Spinach — Blanch for Only 30 Seconds to Keep the Color and Texture김진순 점심시간349 views
Jellyfish Cold Salad, The Key Is Blanching in Lukewarm Water for 30 Seconds30 min
Jellyfish Cold Salad, The Key Is Blanching in Lukewarm Water for 30 Seconds김진순 점심시간103 views
Pork Belly and Kimchi Stir-fry, Stir-frying Green Onion in Pork Fat Makes It So Good You Don't Need Side Dishes20 min
Pork Belly and Kimchi Stir-fry, Stir-frying Green Onion in Pork Fat Makes It So Good You Don't Need Side Dishes김진순 점심시간76 views
Japchae, Adding Soy Sauce When Boiling the Glass Noodles Keeps Them from Getting Soggy the Next Day40 min
Japchae, Adding Soy Sauce When Boiling the Glass Noodles Keeps Them from Getting Soggy the Next Day김진순 점심시간108 views
Stir-Fried Octopus - Stir-Frying the Sauce in Green Onion Oil to Burn Off the Bitterness Gives You the Authentic Restaurant Flavor35 min
Stir-Fried Octopus - Stir-Frying the Sauce in Green Onion Oil to Burn Off the Bitterness Gives You the Authentic Restaurant Flavor김진순 점심시간70 views
Sundubu Rice Bowl, Made with 800-won Soft Tofu Like This15 min
Sundubu Rice Bowl, Made with 800-won Soft Tofu Like This김진순 점심시간90 views
Beansprout Japchae - Boiling Glass Noodles in Soy Sauce Water Means No Extra Seasoning Needed20 min
Beansprout Japchae - Boiling Glass Noodles in Soy Sauce Water Means No Extra Seasoning Needed김진순 점심시간67 views
Dak Gae-jang - Adding Mayonnaise Really Changes the Broth25 min
Dak Gae-jang - Adding Mayonnaise Really Changes the Broth김진순 점심시간91 views
Spicy Chadol Noodles, The Broth is So Good You Won't Want to Waste a Drop30 min
Spicy Chadol Noodles, The Broth is So Good You Won't Want to Waste a Drop김진순 점심시간58 views
Tteokgalbi, Knead in Glutinous Rice Flour for the Perfect Chewy Texture35 min
Tteokgalbi, Knead in Glutinous Rice Flour for the Perfect Chewy Texture김진순 점심시간82 views
Tuna Rice Balls, Rinsing the Kimchi Keeps It Clean Without Any Greasiness20 min
Tuna Rice Balls, Rinsing the Kimchi Keeps It Clean Without Any Greasiness김진순 점심시간105 views
Korean-Style Mapo Tofu – Adding Doenjang and Gochujang Makes It Go Better with Rice Than the Original25 min
Korean-Style Mapo Tofu – Adding Doenjang and Gochujang Makes It Go Better with Rice Than the Original김진순 점심시간93 views
Boneless Chicken Gomtang – Adding Chicken Thigh Meat with Potato and Radish Makes a Really Rich Broth50 min
Boneless Chicken Gomtang – Adding Chicken Thigh Meat with Potato and Radish Makes a Really Rich Broth김진순 점심시간62 views
Spinach Garlic Fried Rice, The Aroma of Sautéed Garlic Alone Is Worth a Bowl20 min
Spinach Garlic Fried Rice, The Aroma of Sautéed Garlic Alone Is Worth a Bowl김진순 점심시간79 views
Cheonggukjang Stew, a Spoonful of Doenjang Eliminates the Off-Smell and Makes It Truly Savory20 min
Cheonggukjang Stew, a Spoonful of Doenjang Eliminates the Off-Smell and Makes It Truly Savory김진순 점심시간83 views
Korean BBQ Restaurant-Style Doenjang Jjigae - Stir-Frying Beef First Deepens the Broth25 min
Korean BBQ Restaurant-Style Doenjang Jjigae - Stir-Frying Beef First Deepens the Broth김진순 점심시간86 views
Spicy Tuna Rice Bowl, Stir-frying with Tuna Oil Doubles the Nuttiness15 min
Spicy Tuna Rice Bowl, Stir-frying with Tuna Oil Doubles the Nuttiness김진순 점심시간70 views