-
38428
수성못관광안내소
Suseongmot Tourist Information Center
154
2023.04.01
Suseongmot Tourist Information Center
154
-
38427
당골탐방지원센터
Danggol Information Center
154
2023.04.01
Danggol Information Center
154
-
38426
백단사탐방지원센터
Baekdansa Information Center
154
2023.04.01
Baekdansa Information Center
154
-
38425
When you cut it into pieces, bone waste occurs.
153
-
38424
Remove the innards between the bones.
153
-
38423
Just let it stand as if you were cooking a steak.
153
-
38422
When the chicken is golden brown, add the potatoes and carrots.
153
-
38421
A lot of people who visit Korea fall in love with haemul pajeon, a seafood and green onion pancake.
153
-
38420
If you use glutinous rice flour, you know the feeling of sticky rice cake.
153
-
38419
So it makes the outside crispy and the inside moist.
153
-
38418
We are going to make that kind of pajeon.
153
-
38417
Green onion makes the different tastes of seafood complement one another.
153
-
38416
Clean fresh squid with the water removed.
153
-
38415
Add enough oil after flipping it.
153
-
38414
You can enjoy the different smells of seafood in the pancaked.
153
-
38413
Explore local “hipster” hot spots and find out the latest, real trend in South Korea.
153
-
38412
고모건강쉼터
Gomo Rest Area
153
2023.04.01
Gomo Rest Area
153
-
38411
Make sure to rinse the bone waste with water thoroughly.
152
-
38410
Usually, people add water to the marinade to boil at once.
151
-
38409
Put oil on the heated pan and add the chicken.
151
-
38408
Add 200 mL of water.
151
-
38407
It is time for the final touch.
151
-
38406
The smell of the oil makes it impossible to just walk by.
151
-
38405
Now we are ready to cook!
151
-
38404
어부바쉼터
Eobuba Rest Area
151
2023.04.01
Eobuba Rest Area
151
-
38403
One thing I love to add is glutinous rice flour.
150
-
38402
그루터기쉼터
Geuruteogi Rest Area
150
2023.04.01
Geuruteogi Rest Area
150
-
38401
제봉건강쉼터
Jebong Rest Area
150
2023.04.01
Jebong Rest Area
150
-
38400
And it's time to prepare chicken.
149
-
38399
Remove the innards between the bones to prevent bad smells.
149
