Jeolpyeon, Patterned Rice Cake, 切片糕, 片糕, チョルピョン, 型押し餅, 절편

Yaksik, Sweet Rice with Nuts and Jujubes, Sweet Rice with Nuts and Jujubes, 韩式八宝饭, 藥食, ヤクシク, おこわ, 약식

Steamed sweet rice mixed with chestnuts, jujubes, pine nuts, sesame oil, honey, brown sugar, or soy sauce, and re-steamed to achieve a sticky texture. 将泡发的糯米上屉蒸,熟后加入酱油以及蜂蜜、白糖等拌匀,然后重新上屉蒸熟即可,是蒸制的糕饼当中唯一使用整粒糯米的食物。 在軟硬適中的糯米飯中放入蜂蜜、白糖、醬油、板栗、大棗等蒸煮的甜糕。韓國傳統在正月十五時做韓式八寶飯吃。 水に漬けておいたもち米を蒸し、栗、なつめ、松の実、ごま油、蜂蜜または黒砂糖、醤油を混ぜて再び蒸したもの。 재료찹쌀 5컵, 대추

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Pa Kimchi, Green Onion Kimchi, 葱辛奇, 蔥辛奇, 葱泡菜, パギムチ, ネギキムチ, 파김치

Bossam Kimchi, Wrapped Kimchi, 包卷泡菜, ポサムギムチ, ポッサムキムチ, 보쌈김치

Napa cabbage, white radish, and assorted ingredients wrapped in a large cabbage leaf. Ingredients such as baby octopus, abalone, oyster, and chestnuts are added for variety and flavor. 把盐渍的萝卜和白菜切成段,用白菜叶把各种馅料包裹起来泡制的辛奇。包菜的馅料里有章鱼、鲍鱼、牡蛎、板栗等,可根据个人口味挑选着吃,而且味道十分清淡爽口。 包卷辛奇是把醃漬的蘿蔔、辛奇切成片,用調味料攪拌,再加入章魚、鮑魚、板栗等後用白菜葉包著吃的特色辛奇。

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