재료(4인분)두릅300g, 패주 5개, 홍고추 2개(※초고추장: 고추장 3큰술, 설탕 1큰술, 식초 1큰술, 물 1큰술, 생강즙 1작은술) 조리법1. 두릅은 연한 것으로 골라 뿌리와 겉껍질을 벗겨내고 깨끗이 손질한다.2. 손질한 두릅은 끓는 물에 소금을
Sora Hoe, Raw Horned Turbans, 海螺刺身, 生海螺, ソラフェ, サザエの刺身, 소라회
재료소라 6개, 풋고추 1개, 홍고추 1/2개, 소금 1컵,(초고추장: 고추장 2큰술, 설탕 1큰술, 식초 15큰술, 맛술 1/2큰술) 조리법1. 소라는 소금으로 깨끗이 문질러 씻어 김이 오른 찜통에 넣어 쪄낸다.2. 쪄낸 소라는 속의
Ojingeo Hoe, Sliced Raw Squid, 鱿鱼生鱼片, 生魷魚片, オジンオフェ, イカ刺し, 오징어회
재료오징어 두 마리, 오이 2개, 빨간색 해초 50g, 녹색 해초 50g, 김 1/2장, 메추리알 3개, 상어알(캔)약간, 레몬 1/2개, 치커리 약간, 와사비 간장 조리법1. 오이는 깨끗이 씻어 5~6cm 토막으로 잘라 얇게
Hanchi Mulhoe , Raw Spear Squid in Spicy Sold Broth, Cold Raw Swordtip Squid Soup, 水拌小鱿鱼片, 水拌生小魷魚, ハンチムルフェ, ヤリイカの刺身の冷たいスープ, 한치물회
Fresh whole swordtip squid sliced and mixed with vegetables, seasoned with a sweet and sour sauce, and served in cold broth. 小鱿鱼切成丝，高汤中加入酸甜口味的调味酱后，将小鱿鱼丝和各种蔬菜一起放入高汤中即可。小鱿鱼是鱿鱼的一种，肉质更加细嫩鲜美。 將小魷魚切成絲，然後與各種蔬菜一起放入肉湯之中食用即可，肉湯事先要用酸甜的調味醬調好味道。小魷魚是魷魚的一種，它的肉質比魷魚更加柔嫩、清淡。 ケンサキイカと各種野菜を甘酸っぱいスープに入れて食べる料理。ケンサキイカはイカの一種で、イカより身が柔らかく淡泊なのが特徴。 재료– 냉면사리: 한치 2마리, 오이 1개,
Yukhoe, Beef Tartare, 生拌牛肉, 涼拌生牛肉, ユッケ, 육회
Thinly-sliced lean cut of raw beef seasoned with soy sauce or gochujang, sesame oil, and sugar and mixed with julienned Asian pear. It is sometimes topped with an egg yolk.
Dotorimung-muchim, Acorn Jelly Salad , 橡子凉粉, 橡子涼粉, どんぐりこんにゃくの和え物, 도토리묵무침
For this dish, dotorimuk (acorn jelly), which is made by mixing acorn starch powder with water and hardening, is sliced and tossed with carrots, crown daisy, cucumber, and green chili
Sigeumchi Namul, Seasoned Spinach, Spinach Salad, 凉拌菠菜, シグムチナムル, ホウレンソウナムル, ほうれん草のナムル, 시금치나물
Parboiled spinach seasoned with salt, chopped green onion and garlic, sesame oil, and sesame seeds. Spinach is used to make salads and as a filling for gimbap. 菠菜用开水焯一下，捞出挤干水分后，加入盐、葱末、蒜末、香油、芝麻盐搅拌即可。菠菜除了凉拌以外，还可用来做紫菜包饭。 把菠菜用熱水焯一下，再放入食鹽、蔥花和蒜末，以及香油拌勻。菠菜除了做成涼拌菜，也可以作為紫菜卷飯的食材。 熱湯で湯がいたほうれん草を、塩、みじん切りしたねぎとにんにく、ごま油、ごま塩で和えたもの。ナムルとしてもよく食べられるが、キンパプの材料としてもよく使われる。
Doraji Namul, Seasoned Balloon Flower roots, Bellflower Root Salad, 凉拌桔梗,トラジナムル, 桔梗根ナムル, 桔梗の根のナムル, 도라지나물
For this dish, peel, shred, and knead balloon flower root with coarse salt to get rid of its bitter taste and stir-fry with minced garlic and sesame seeds in an
Gujeolpan, Platter of Nine Delicacies, 九折坂, 九折坂, クジョルパン, 구절판
Eight kinds of colorful vegetables and meats served in an octagonal wooden box. The vegetables are wrapped in the thin wheat crepes stacked in the central compartment and dipped in
Gosari Namul, Seasoned Bracken, Bracken Salad, 凉拌蕨菜, コサリナムル, ワラビのナムル, 고사리나물
Here, dried bracken is first soaked in water and boiled to make it tender. After being chilled to remove its sour taste, the bracken is squeezed to remove any excess
