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Chapter 01. Regional Food
01.
Ganjanggejang
- Korea’s Ultimate “Rice Thief”
02.
Jjajangmyeon
- A Korean-Chinese Favorite for All Ages
03.
Wanggalbi
- A Longtime Korean Favorite
04.
Budaejjigae
- The West meets Korea in a Pot
05.
Dakgalbi
- A Stir-Fried Delicacy on an Iron Plate
06.
Hanu
- Korea’s Premium Beef
07.
Chodang Sundubu
- A Nutty and Smooth Flavor
08.
Kalguksu
- A Heartwarming and Comforting Dish
09.
Dwaejigukbap
- Busan’s Representative Local Dish
10.
Fried Chicken
- Find it in Daegu, Korea’s Crispy Capital
11.
Andong Jjimdak
- A Dish from Andong that Captured Korean Hearts
12.
Jeonju Bibimbap
- A Dazzling Harmony of Gastronomy
13.
Tteokgalbi
- Premium Korean Cuisine Made with Care
14.
Yukjeon
- An Indispensable Dish for Korean Celebrations
15.
Heukdwaeji
- The Harmony of Chewy Fat and Rich Juices
Chapter 02. Regional Seasonal Ingredients
16.
Wild Vegetables
- A Colorful Celebration of Spring Flavors
17.
Pine Mushroom
- A Unique Fragrance That Fills Every Bite
18.
Ginseng
- A Precious Root Six Years in the Making
19.
Egg Cockle
- A Special Winter Delicacy
20.
Puffer Fish
- Busan’s High-End Gourmet Dining
21.
Snow Crab
- Long, Meaty Legs from the East Coast
22.
Oyster
- The Ocean’s Flavorful Treasure of the Winter
23.
Freshwater Marsh Clam
- A Treasure of the Bountiful Ecosystem of Seomjingang River
24.
Jang
- The Story Behind Sunchang’s Renowned Flavors
25.
Freshwater Eel
- Crispy on the Outside, Rich and Oily on the Inside
26.
Abalone
- A Nourishing Specialty of Wando
27.
Laver
- The Pioneering K-Food Captivating the World
28.
Octopus
- A Chewy, Nourishing, and Delicious Dish
29.
Skate
- No Pain, No Gain
30.
Pike Eel
- A High-Protein Delicacy from the Summer Sea
Chapter 03. Regional Traditional Liquor
31.
Makgeolli
- The People’s Brew with Unique Regional Charms
32.
Hansan Sogokju
- The First Recorded Liquor in Korean History
33.
Andong Soju
- The Premium Soju Representing Korea
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