Swordtip squid julienned and tossed with onion, radish, perilla leaves, pear, green pepper, and red pepper in a vinegar-based gochujang (red chili paste) sauce. 小鱿鱼切丝，加入洋葱、萝卜、苏子叶、梨、青辣椒、红辣椒等材料，用醋辣椒酱搅拌即可，味道比生鱿鱼片更加柔嫩鲜美。 將小魷魚切成絲，加入洋蔥、蘿蔔、蘇子葉、梨、青紅椒、醋辣醬一起拌勻。這道菜比魷魚生魚片口感更加柔和。 ケンサキイカを千切りし、玉ねぎ、大根、エゴマの葉、梨、青唐辛子、赤唐辛子と一緒に酢コチュジャンで和えたもの。イカの刺身よりやわらかいのが特徴。
The rich taste of the fish and sweet and sour spicy sauce stimulate the appetite.
For this dish, mix sea lettuce with julienned radish, soy sauce, sesame oil, and sesame seeds. Sea lettuce is a type of edible green algae that is used in salads
Sliced mung bean jelly mixed with pan-fried beef, water parsley, and toasted seaweed. Mung Bean Jelly Salad is referred to as tangpyeongchae in Korean. 将绿豆凉粉和炒肉、用开水焯过的水芹、烤海苔等一起搅拌即可。绿豆凉粉又叫做“荡平菜”。 在用綠豆澱粉製作的涼粉裡放入炒肉、燙好的水芹、烤紫菜等拌勻的菜叫蕩平菜。 緑豆デンプンで作られた緑豆こんにゃくに肉炒め、湯がいたセリ、焼きのりなどを混ぜて作ったこんにゃくの和え物。ところてんの和え物とも呼ばれる。
Here, parboiled squid with the innards removed is cut into pieces and seasoned with a vinegar-based gochujang. Squid in Korea comes mostly from the East Sea and is particularly loved
Parboiled squid cut into bite-sized pieces and mixed with sliced cucumber and a vinegar-based gochujang (red chili paste) sauce. 由于用开水焯一下，切成适合入口的大小，加入黄瓜和醋辣椒酱一起搅拌即可。 用開水焯一下魷魚，然後切成適當大小，跟黃瓜一起用醋辣醬拌勻即可。 湯がいたイカを食べやすい大きさに切り、キュウリと酢コチュジャンベースのたれで和えたもの。
Soak sliced brine-pickled cucumber in water to remove the salty taste and mix with chopped green onion and garlic, red chili powder, sugar, and sesame oil. Brine-pickled cucumber is a
Parboiled dried brown seaweed mixed with julienned cucumber and radish, vinegar, fermented Japanese apricot juice, and salt. This salad is a tasty and refreshing side dish that is often enjoyed
Chives tossed with red chili powder, salted anchovy juice, chopped garlic, sesame oil, and sesame seeds. Fresh chive kimchi goes well with grilled beef brisket and other grilled meat dishes.
