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Spicy Candied Life

Spicy Candied Life

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  • KOREAN FOOD
  • SWEET TREATS
  • HEALTHY MEAL
  • BREAKFAST
  • TRAVELING FOODIE
  • FOOD52 COMMUNITY PICK
By: JIN July 26, 2019

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A home cook and a foodie with a healthy appetite celebrating everything delicious, sweet and spicy in life

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๐•๐•š๐•Ÿ ๐Ÿณ ๐•Ž๐• ๐•ฃ๐•๐•• ๐”น๐• ๐•ฆ๐•Ÿ๐•• โ„๐• ๐•ž๐•–๐•”๐• ๐• ๐•œ
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Avocado, mango and Thai basi [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Avocado, mango and Thai basil with crushed red pepper. One of the best ways to eat mango and avocado in my opinion. And did you know you that you could eat Thai basil flower? These purple flowers are not only gorgeous but also beautifully fragrant. I must say though, use them with caution as they could easily overpower the whole dish. (I used quite a lot on my plating for this post but ended up eating only a little๐Ÿ˜… But still, it was such a great addition to this summary bowl. European basil, mint or thyme will work great as well๐Ÿ’šโฃ โฃ ์•„๋ณด์นด๋„์™€ ๋ง๊ณ ๋งŒํผ ๊ถํ•ฉ์ด ์ž˜๋งž๋Š” ์—ฌ๋ฆ„๊ฐ„์‹์ด ์žˆ์„๊นŒ์š”? ํฌ๋Ÿฌ์‰ฌ๋“œ ๋ ˆ๋“œํŽ˜ํผ๋ฅผ ๋ฟŒ๋ฆฌ๊ณ  ํƒ€์ด๋ฐ”์งˆ์„ ๊ณ๋“ค์ด๋‹ˆ ๋” ๋ง›์žˆ๋„ค์š”. ํƒ€์ด ๋ฐ”์งˆ๊ฝƒ์„ ๋จน์„์ˆ˜ ์žˆ๋‹ค๋Š”๊ฒƒ๋„ ์ด๋ฒˆ์— ์•Œ์•˜์–ด์š”. ๋„ˆ๋ฌด ์˜ˆ์œ ๋ณด๋ผ๋น›์˜ ์ด๊ฝƒ์€ ํ–ฅ๊ธฐ๋„ ๋„ˆ๋ฌด ์ข‹์•„์š”. ํ•˜์ง€๋งŒ ํ–ฅ์ด ๊ฝค ๊ฐ•ํ•œํŽธ์ด๋‹ˆ ์กฐ๊ธˆ๋งŒ ๋จน์–ด์•ผ๊ฒ ๋”๋ผ๊ตฌ์š”. ํ”Œ๋ ˆ์ดํŒ…ํ• ๋•Œ ์ž”๋œฉ ์˜ฌ๋ ธ๋Š”๋ฐ ๊ฒฐ๊ตญ์€ ๋ช‡๊ฐœ๋งŒ ๋จน์—ˆ์–ด์š”๐Ÿ˜… ์œ ๋Ÿฌํ”ผ์•ˆ ๋ฐ”์งˆ, ๋ฏผํŠธ, ํƒ€์ž„๊ฐ™์€ ํ—ˆ๋ธŒ๋„ ์ž˜์–ด์šธ๋ฆฐ๋‹ต๋‹ˆ๋‹ค๐Ÿ’šโฃ โฃ โฃ โฃ โฃ โฃ #realsimple #summerfood #beautifulfood #thekitchn #makeitdelicious #avo #mango #healthysnacks #veganfoodspot #vegansnacks #healthysnacks #healtheating #veganfoodshare #thaibasil #saladbowl
Marcella Hazan's bolognese ragu and homemade tagli Marcella Hazan's bolognese ragu and homemade tagliatelle ๐Ÿ The sauce was done by me and the pasta was done by my husband (I also helped him catch and lay the pasta at the end๐Ÿ˜‰). And this husband and wife collaboration dish is my entry for #greatpastatations hosted by lovely @vibouspiceoflife @ladydaga.uncorked โฃ I believe this was the first time I made proper bolognese. I've cooked some tomato sauce with meat a couple of times a while ago but it was never that good. And it kinda put me off making meaty pasta sauce for over a decade๐Ÿ˜… I'm glad that I turned to the godmother of Italian cooking Marcella Hazan's recipe this time, the sauce was incredible! It is hearty, comforting, beautifully balanced and delicious, exactly as good bolognese should be. I'm usually not so great at following recipe unless I'm baking, but I did my best to stick to hers this time. I used one part pork and two parts beef as she advised as a great option in the book. โฃ โฃ The fresh pasta was made with 2 1/2 cup. durum wheat semolina, 4 eggs, a little bit of olive oil and water. Dough was wrapped in cling film and rested for an hour or so before being rolled out in a pasta machine. We initially wanted to make pappardelle, but our machine setting only goes as wide as tagliatelle and we didn't have time to hand cut the pasta so took a slightly easy route. Nevertheless it was a huge success. There's just nothing like freshly made pasta, am I right?๐Ÿ˜‹ Please DM me if you want to try the bolognese recipe, I'll be happy to share with you all๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ
[EN/ํ•œ๊ตญ์–ด]โฃโฃ โฃโฃ Lightly whipped garlic [EN/ํ•œ๊ตญ์–ด]โฃโฃ โฃโฃ Lightly whipped garlicky lemony yogurt - Refreshing, delicious and versatile sauce that goes especially well with beautiful gravlax or smoked salmon. And it just takes 5 minutes. All you need to do is to mix and gently whip following ingredients, โฃโฃ โฃโฃ 1 cup. Greek yogurt (preferably organic) โฃโฃ 2-3 cloves crushed garlic (to tasteโฃ)โฃ zest of 1 lemon โฃโฃ juice of 1/2 lemon โฃโฃ a little sprinkle of fresh thyme leavesโฃโฃ โฃโฃ ๋‹ค์ง„๋งˆ๋Š˜, ๋ ˆ๋ชฌ์ œ์ŠคํŠธ์™€ ์ฃผ์Šค, ์ƒ ํƒ€์ž„์žŽ์„ ๋„ฃ์–ด ๋งŒ๋“  ์š”๊ฑฐํŠธ ์†Œ์Šค์˜ˆ์š”. ์ƒํผํ•˜๊ฒŒ ๋ง›์žˆ๋Š” ์“ฐ์ž„์ƒˆ ๋งŽ์€ ์ด ์†Œ์Šค๋Š” ํŠนํžˆ ์ œ์‚ฌ์ง„์—์„œ์ฒ˜๋Ÿผ ๊ทธ๋ผ๋ธŒ๋ฝ์Šค ๋˜๋Š” ํ›ˆ์ œ์—ฐ์–ด์™€ ์ž˜์–ด์šธ๋ ค์š”. ์•„๋ž˜์žฌ๋ฃŒ๋ฅผ ์„ž๊ณ  ์‚ด์ง ์ €์–ด์ฃผ๊ธฐ๋งŒ ํ•˜๋ฉด ๋์ด๋ž๋‹ˆ๋‹ค๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ โฃโฃ โฃโฃ ๊ทธ๋ฆญ์š”๊ฑฐํŠธ 1์ปต (์œ ๊ธฐ๋†์ด๋ฉด ๋” ์ข‹์•„์š”)โฃโฃ ๋‹ค์ง„ ๋งˆ๋Š˜ 2-3์ชฝ (๊ธฐํ˜ธ์—๋”ฐ๋ผ ๋„ฃ์œผ์„ธ์š”โฃ)โฃ ๋ ˆ๋ชฌํ•œ๊ฐœ์˜ ์ œ์ŠคํŠธโฃโฃ ๋ ˆ๋ชฌ๋ฐ˜๊ฐœ์˜ ์ฆ™โฃโฃ ์ƒํƒ€์ž„์žŽ ์กฐ๊ธˆ
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Burrata with apricots, cherr [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Burrata with apricots, cherry tomatoes, thyme and aged balsamic. A simple yet beautiful dish that deserved my 12 year aged Leonardi's balsamic condiment from Modena. (I actually bought the bottle 2 years ago, should I call this 14 year aged?๐Ÿ˜‰). The quality and freshness of ingredients are the most important things in a dish like this. And my balsamic condiment definitely made this dish shine๐Ÿงก โฃ * 80g/2.8oz. burrataโฃ * 5 apricots, core removed and quarteredโฃ * 7 cherry tomatoes, halvedโฃ * A few sprigs of fresh thyme โฃ * A generous drizzle of extra virgin olive oil and aged balsamic condiment or vinegarโฃ โฃ ๋ถ€๋ผํƒ€, ์‚ด๊ตฌ, ์ฒด๋ฆฌํ† ๋งˆํ† , ํƒ€์ž„๊ณผ ๋ฐœ์‚ฌ๋ฏน ์ƒ๋Ÿฌ๋“œ ์ž…๋‹ˆ๋‹ค. ์•„์ฃผ ์‹ฌํ”Œํ•œ, ๊ทธ๋ž˜์„œ ์žฌ๋ฃŒ์˜ ์‹ ์„ ๋„์™€ ํ€„๋ฆฌํ‹ฐ๊ฐ€ ๋ฌด์—‡๋ณด๋‹ค ์ค‘์š”ํ•œ ์š”๋ฆฌ์ธ ๊ด€๊ณ„๋กœ ์•„๊ปด๋‘์—ˆ๋˜ Leonardi ์˜ 12๋…„๋œ ๋ฐœ์‚ฌ๋ฏน ์ฝ˜๋””๋ฉ˜ํŠธ๋ฅผ ๋•„์Šต๋‹ˆ๋‹ค. ์‚ฌ์‹ค ๋ชจ๋ฐ๋‚˜์—์„œ ๊ตฌ์ž…ํ•œ๊ฒŒ 2๋…„์ „์ด๋‹ˆ 14๋…„์ด ๋˜์—ˆ๋‹ค๊ณ  ํ•˜๋Š”๊ฒŒ ๋งž๋Š”๊ฑธ๊นŒ์š”?๐Ÿ˜„ ์ •๋ง ๊ฐ„๋‹จํ•˜์ง€๋งŒ ํŠน๋ณ„ํ•ด๋ณด์ด๋Š”, ์†๋‹˜์ดˆ๋Œ€ ํ–ˆ์„๋•Œ ์—ํ”ผํƒ€์ด์ ธ๋กœ ๋‚ด๋†“๊ธฐ ์ข‹์€์š”๋ฆฌ์˜ˆ์š”. ์ง‘์— ์ฝ˜๋””๋ฉ˜ํŠธ๊ฐ€ ์—†์œผ์‹œ๋ฉด ์ข‹์€ ํ€„๋ฆฌํ‹ฐ์˜ ๋ฐœ์‚ฌ๋ฏน์‹์ดˆ๋ฅผ ์“ฐ์…”๋„ ๊ดœ์ฐฎ์Šต๋‹ˆ๋‹ค. โฃ โฃ * ๋ถ€๋ผํƒ€ 80๊ทธ๋žจ * ์‚ด๊ตฌ 5๊ฐœ - ์”จ๋ฅผ ์ œ๊ฑฐํ•˜๊ณ  4๋“ฑ๋ถ„ํ•ด์ฃผ์„ธ์š” * ์ฒด๋ฆฌํ† ๋งˆํ†  7๊ฐœ, ๋ฐ˜์œผ๋กœ ์ž˜๋ผ์ฃผ์„ธ์š” * ์ƒํƒ€์ž„ ์กฐ๊ธˆ * ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ๊ณผ ๋ฐœ์‚ฌ๋ฏน ์ฝ˜๋””๋ฉ˜ํŠธ ๋˜๋Š” ์‹์ดˆ ๋“ฌ๋ฟ
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ An ultimate vegan meal packe [EN/ํ•œ๊ตญ์–ด]โฃ โฃ An ultimate vegan meal packed with flavor - "Korean Bibim Ssambap (mixed and wrapped rice)". It simply is brown rice and leafy greens mixed with spicy sauce then wraped in even more leafy greens ๐Ÿฅฌ If you're familiar with Korean food you've probably heard the word "ssam" quite often. It means a wrap, which is one of the most quintessential forms of Korean food. Our bbq is never served without fresh leafy greens to wrap the meat, we wrap pork belly or fresh oyster or both with freshly made kimchi, we wrap rice and side dishes with all kinds of veggies...I can go on forever. We just love wrapping our food I guess๐Ÿ˜‚ especially in fresh leaves. So it's quite common to find veggies that are labeled as "vegetables for wraps" at markets here. For this vegan meal I used organic kale, red beet leaves, mustard leaves and my favorite, perilla leaves. First I chopped and mixed them in a bibimbap with purple cabbage, slightly spicy sauce and cooked rice then I used the whole leaves to wrap the bibimbap. It is super quick and easy. Here's what you need, โฃ โฃ Bibimbap sauceโฃ โฃ 1 tsp. gochujangโฃ 1 1/2 tsp. ssamjangโฃ 1 1/2 tsp. sesame oilโฃ Sprinkle of toasted sesame seedsโฃ โฃ Chopped (preferably organic) veggies and riceโฃ โฃ 4 perilla leaves โฃ 3 mustard leaves โฃ 3 red beet leavesโฃ 3 kaleโฃ a handful of purple cabbageโฃ 210g/7.4oz. cooked brown rice "hetbahn" โฃ โฃ I love how you can really taste each vegetable in every bite here. A little grassiness from kale, earthy sweetness from red beet leaves, a kick from mustard leaves, and fragrant aniseedy flavor from perilla leaves. How healthy, wholesome and delicious does this look and sound?๐Ÿ’šโฃ โฃ ๋ง›์žˆ๋Š” ์˜์–‘๋งŒ์  ๋น„๊ฑด์‹ ๋น„๋น”์Œˆ๋ฐฅ์„ ๋งŒ๋“ค์–ด๋ดค์–ด์š”. ์œ ๊ธฐ๋† ์Œˆ์ฑ„์†Œ ์—ฌ๋Ÿฌ๊ฐ€์ง€๋ฅผ ์‚ฌ์„œ ์ฌํ›„ ์ ์–‘๋ฐฐ์ถ”, ๋ฐœ์•„ํ˜„๋ฏธํ–‡๋ฐ˜, ์–‘๋…์žฅ์— ์„ž์–ด ๋น„๋น”๋ฐฅ์„ ๋งŒ๋“ ํ›„ ์ฐ์ง€์•Š์€ ์Œˆ์ฑ„์†Œ ์ดํŒŒ๋ฆฌ์— ์ŒŒ์–ด์š”. ์ด๋ ‡๊ฒŒ ๋จน์œผ๋‹ˆ ์ฑ„์†Œ ๊ฐ์ž๊ฐ€ ๊ฐ€์ง€๊ณ  ์žˆ๋Š” ๊ณ ์œ ์˜ ๋ง›๊ณผ ํ–ฅ์„ ๋Š๋‚„์ˆ˜ ์žˆ์–ด์„œ ์ •๋ง ์ข‹์€๊ฒƒ๊ฐ™์•„์š”. ๋น„๋น”๋ฐฅ์€ ์•„๋ž˜์ฒ˜๋Ÿผ ๋งŒ๋“ค๋ฉด ๋ฉ๋‹ˆ๋‹ค. โฃ โฃ ๐Ÿ‘‰๐Ÿป ๊ณ ์ถ”์žฅ ํ•œ์ž‘์€์ˆ , ์Œˆ์žฅ ํ•˜๋‚˜๋ฐ˜ ์ž‘์€์ˆ , ์ฐธ๊ธฐ๋ฆ„ ํ•˜๋‚˜๋ฐ˜ ์ž‘์€์ˆ , ๋ณถ์€์ฐธ๊นจ ์กฐ๊ธˆ์„ ์„ž์–ด ์–‘๋…์žฅ์„ ๋งŒ๋“ค์–ด์ฃผ์„ธ์š”. โฃ โฃ ๐Ÿ‘‰๐Ÿป ์ฌ ๊นป์žŽ 4๊ฐœ, ์ ๊ฒจ์ž์žŽ 3๊ฐœ, ์ ๊ทผ๋Œ€์žŽ 3๊ฐœ, ์ผ€์ผ 3๊ฐœ์™€ ์ ์–‘๋ฐฐ์ถ” ํ•œ์คŒ, ๋ฐœ์•„ํ˜„๋ฏธ๋ฐฅ 1๊ฐœ(210๊ทธ๋žจ)์™€ ์–‘๋…์žฅ์„ ๋น„๋ฒผ์ฃผ์„ธ์š”.
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Summer in a bowl. Pomegranat [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Summer in a bowl. Pomegranate and Greek yogurt (2:1 ratio) with passion fruit, more pomegranate, crushed pistachios, mint and a drizzle of maple syrup. Fruits like pomegranate and passion fruit are tricky ingredients to find here in Korea, but luckily I was able to buy frozen ones that look and taste as almost as good as fresh ones. Bowls like this definitely needs a little shade of green and the crunchiness, that's where mint and pistachios come in. Besides I'm really into pistachios these days and have been adding them to pretty much anything, (check out my previous post "vegan walnut and pistachio pesto" if you haven't yet๐Ÿ’š). I was curious about this Mediterranean and tropical fruit combo, and I can tell you that it is absolutely fantastic๐Ÿ˜‹ It is going to be my summer breakfast staple for sure!โฃ โฃ ์—ฌ๋ฆ„์„ ๊ฐ€๋“๋‹ด์€ ๊ณผ์ผ๊ณผ ์š”๊ฑฐํŠธ๋ณด์šธ์„ ๋งŒ๋“ค์–ด๋ดค์–ด์š”. ๊ทธ๋ฆญ์š”๊ฑฐํŠธ์™€ ๋ƒ‰๋™์„๋ฅ˜๋ฅผ 1:2๋น„์œจ๋กœ ๊ฐˆ๊ณ  ๊ทธ์œ„์— ํ•ด๋™์‹œํ‚จ ํŒจ์…˜ํ›„๋ฅด์ธ , ์„๋ฅ˜๋ฅผ ํ† ํ•‘์œผ๋กœ ์˜ฌ๋ ธ์–ด์š”. ์‹ฑ์‹ฑํ•œ ๊ทธ๋ฆฐ์ƒ‰๊ฐ์ด ๋น ์งˆ์ˆ˜ ์—†๊ธฐ์— ๋ฏผํŠธ์™€ ํ”ผ์Šคํƒ€์น˜์˜ค๋„ ์‚ด์ง๋ถ€์…”์„œ ๋„ฃ๊ณ ์š”. ํ”ผ์Šคํƒ€์น˜์˜ค๋Š” ๋ฐ”์‚ญํ•œ ์‹๊ฐ๋„ ๋”ํ•ด์ฃผ์–ด์„œ ์ข‹์•„์š”. ๋์œผ๋กœ ๋‹ฌ์ฝคํ•จ์„์œ„ํ•ด ๋ฉ”์ดํ”Œ์‹œ๋Ÿฝ๋„ ์กฐ๊ธˆ ๊ณ๋“ค์˜€์Šต๋‹ˆ๋‹ค. ์ง€์ค‘ํ•ด์˜ ๊ณผ์ผ์ธ ์„๋ฅ˜, ์—ด๋Œ€๊ณผ์ผ์ธ ํŒจ์…˜ํ›„๋ฅด์ธ ์˜ ์กฐํ•ฉ์ด ์–ด๋–จ๊นŒ ๊ถ๊ธˆํ–ˆ๋Š”๋ฐ ์ฐธ ๋ง›์žˆ๋„ค์š”. ๋‘˜๋‹ค ๊ตฌํ•˜๊ธฐ ์‰ฝ์ง€์•Š์€์žฌ๋ฃŒ์ธ๋ฐ #๋งˆ์ผ“์ปฌ๋ฆฌ ์—์„œ ์˜ˆ์˜๊ณ  ๋ง›๋„ ์ข‹์€ ๋ƒ‰๋™๋ฒ„์ ผ์„ ํŒ”๋”๋ผ๊ตฌ์š”. ๋Œ€๋งŒ์กฑ์ž…๋‹ˆ๋‹ค. ์ด๋ฒˆ ์—ฌ๋ฆ„ ์•„์นจ๋ฉ”๋‰ด๋กœ ์ž์ฃผ ํ•ด๋จน์„๊ฒƒ ๊ฐ™์•„์š”๐Ÿ˜‹
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Vegan pesto with walnut and [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Vegan pesto with walnut and pistachio. And here I've served it with spinach fettuccini to go green all the way๐Ÿ’š It felt like forever since I made the pesto. I had to leave my beloved food processor in HK as you use different plug here (I was told things like food processor isn't the best appliance to operate with an adaptor). It took me a little while to get a new one, but I finally got it! The very first thing I made with it? You guessed right, pesto! There are very few things in life that gives me more pleasure than looking at a jar of bright green pesto in my fridge. As usual, my recipe is super simple. Blitz everything together, taste, season and place it in a sterilized jar.โฃ โฃ * 50g/1.8oz. basilโฃ * 2 garlic clovesโฃ * 1/4 cup. walnutsโฃ * 1/4 cup. pistachiosโฃ * 1/4 cup. extra virgin olive oil, a little more for top layer โฃ * juice and zest of 1/2 lemonโฃ * salt and black pepper to tasteโฃ โฃ Pour a little bit of extra virgin olive oil to create a protective layer on top of the pesto before you store in the fridge. โฃ โฃ ์ •๋ง ์˜ค๋žœ๋งŒ์— ๋น„๊ฑดํŽ˜์Šคํ† ๋ฅผ ๋งŒ๋“ค์–ด๋ดค์–ด์š”. ํ™์ฝฉ์—์„œ์“ฐ๋˜ ํ‘ธ๋“œํ”„๋กœ์„ธ์„œ๋ฅผ ๋ชป๋“ค๊ณ ์™€์„œ ์ƒˆ๋กœ ๊ตฌ์ž…ํ–ˆ๊ฑฐ๋“ ์š”. ๋ฐฐ์†ก๋ฐ›์ž๋งˆ์ž ๋ฐ”๋กœ ์š” ํŽ˜์Šคํ† ๋ฅผ ๋งŒ๋“ค์—ˆ์Šต๋‹ˆ๋‹ค. ์˜ˆ์œ ๋ณ‘์—๋“  ์˜๋กฑํ•œ ๋…น์ƒ‰์˜ ํŽ˜์Šคํ† ๋ฅผ ๋ณด๋Š”๊ฒŒ ์–ผ๋งˆ๋‚˜ ์ฆ๊ฑฐ์šด์ง€ ๋ชฐ๋ผ์š”โ˜บ๏ธ ์ด๋ฒˆ ํฌ์ŠคํŠธ๋Š” ๊ทธ๋ฆฐ์— ์•„์ฃผ ๊ฝ‚ํ˜€ ์‹œ๊ธˆ์น˜ ํŽ˜ํˆฌ์น˜๋‹ˆ์— ์„ž์–ด ๋จน์–ด๋ดค์–ด์š”. ๋Š˜ ๊ทธ๋ ‡๋“ฏ์ด ์•„์ฃผ ๋š๋”ฑ ๋งŒ๋“œ์‹ค์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค. โฃ โฃ * ๋ฐ”์งˆ 50๊ทธ๋žจโฃ * ๋งˆ๋Š˜ 2์ชฝโฃ * ํ˜ธ๋‘ 1/4์ปตโฃ * ํ”ผ์Šคํƒ€์น˜์˜ค 1/4์ปตโฃ * ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ 1/4์ปตโฃ * ๋ ˆ๋ชฌ๋ฐ˜๊ฐœ์˜ ์ฆ™๊ณผ ์ œ์ŠคํŠธโฃ * ๊ฐ„์„์œ„ํ•œ ์†Œ๊ธˆ, ๋ธ”๋ž™ํŽ˜ํผโฃ โฃ ์œ„์žฌ๋ฃŒ๋“ค์„ ๋ชจ๋‘ ๊ฐˆ์•„์ค€ ํ›„ ์†Œ๋…์ด ์ž˜๋œ ๋ณ‘์— ๋„ฃ์–ด์ฃผ์„ธ์š”. ๋šœ๊ป‘์„ ๋‹ซ๊ธฐ์ „ ํŽ˜์Šคํ†  ์œ„์— ์–‡๊ฒŒ ๋ง‰์„ ํ˜•์„ฑํ•œ๋‹ค๋Š” ๋Š๋‚Œ์œผ๋กœ ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ์„ ๋ถ€์–ด ์ฃผ์„ธ์š”. ํŽ˜์Šคํ† ๊ฐ€ ๋ณ€ํ•˜์ง€ ์•Š๊ฒŒ ์ง€์ผœ์ฃผ๋Š” ์—ญํ• ์„ ํ•œ๋‹ต๋‹ˆ๋‹ค. ๋ƒ‰์žฅ๊ณ ์— ๋„ฃ์–ด ๋ณด๊ด€ํ•ด์ฃผ์„ธ์š”.
I know this isn't food, but I really wanted to sha I know this isn't food, but I really wanted to share this beautiful place in my home country with you guys. There are countless beaches and mountains you can easily get to in Korea (Korea is peninsular and 70% of it is mountains). But my favorites are ones in the north east, in a province called Gangwondo. I'm sure I don't have to tell you why, these pictures say it all. This region has the most stunning and well preserved natural beauty in South Korea in my opinion. People often take an overnight train to see the first sunrise of new year despite the freezing weather (temperature here can easily go below -20c in winter). As lovely as it sounds, I personally cannot stand the cold weather, so I wouldn't recommend coming here in winter๐Ÿฅถ But you'll definitely enjoy spring, summer, and fall. The beach where these photos were taken is just about 1.5hr. from North Korean border. It always feels a little strange realizing how short our physical distance actually is. โฃ โฃ One other thing that I love about Gangwondo is the food. Freshest seafood, beautiful mountain herbs, top notch Hanwoo beef and etc..you name it, they have it all. I had the healthiest and the most delicious feast of all naturally grown ingredients in a town called "Yang Yang Wild Chive Village" in this trip. The restaurant is run by people who live in the village, which provides visitors with all kinds of activities for both physical and mental health. Do check out my story if you want to know more about my delicious and nutritious feast๐Ÿ˜‹ Have a great Sunday everyone! โฃ .โฃ .โฃ .โฃ .โฃ .โฃ .โฃ .โฃ .โฃ .โฃ .โฃ #hajodae #gangwondo #korea #summerbeach #discoverkorea #discoverearth #summertime #natureshots #beachvibes #travellers #ํ•˜์กฐ๋Œ€ #์–‘์–‘ #๊ฐ•์›๋„์—ฌํ–‰ #์—ฌ๋ฆ„ํ•ด๋ณ€ #๋ฐ”๋‹ค
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ What is your favorite season [EN/ํ•œ๊ตญ์–ด]โฃ โฃ What is your favorite season? Mine is summer, particularly early summer. And it's well and truly here. Early summer in Korea is absolutely beautiful; gloriously sunny and a little hot during the day but still breezy and cooler in the evening. I don't think there's any ingredient that represents the season better than watermelon. So here you go, simple, sweet and salty and refreshing watermelon and feta salad with apple mint and sesame seeds๐Ÿ‰ โฃ 400g/14.1oz. Watermelon, cut into bite sizeโฃ 60g/2.1oz. feta, crumbledโฃ 1 tsp. toasted sesame seedsโฃ apple mint or regular mint to garnish โฃ โฃ ์ œ๊ฐ€ ๊ฐ€์žฅ ์ข‹์•„ํ•˜๋Š” ๊ณ„์ ˆ์ธ ์—ฌ๋ฆ„. ํŠนํžˆ ํ•œ๊ตญ์˜ ์ดˆ์—ฌ๋ฆ„์€ ์ •๋ง ์ตœ๊ณ ์˜ˆ์š”. ๋‚ฎ๋™์•ˆ์˜ ๊ฐ•๋ ฌํ•œ ํ–‡์‚ด, ์ €๋…๋•Œ ์†”์†”๋ถ€๋Š” ๋ฐ”๋žŒ. ๋ฅ๋‹ค๋ฉด ๋ฅ๊ฒŒ ๋Š๊ปด์งˆ์ˆ˜๋„ ์žˆ๊ฒ ์ง€๋งŒ, ํ™์ฝฉ์—์„œ ๋ˆ์ ๋ˆ์ ํ•˜๊ณ  ์ˆจ๋ง‰ํžˆ๋Š” ์—ฌ๋ฆ„์„ ์˜ค๋žซ๋™์•ˆ ๊ฒฝํ—˜ํ•œ ์ €ํ•œํ… ์ •๋ง ๊ฟˆ๊ฐ™์€ ๋‚ ์”จ๋ž๋‹ˆ๋‹ค. ์—ฌ๋ฆ„ํ•˜๋ฉด ๋น ์งˆ์ˆ˜์—†๋Š” ๊ณผ์ผ์ด ์ˆ˜๋ฐ•์ด์ฃ ? ๊ทธ๋ƒฅ ๋จน์–ด๋„ ์ข‹์ง€๋งŒ ์งญ์ž˜ํ•œ ํŽ˜ํƒ€์น˜์ฆˆ์™€ ๋ฏผํŠธ๊ฐ™์ด ์ƒํผํ•œ ํ—ˆ๋ธŒ๋ฅผ ๊ณ๋“ค์—ฌ ๋จน์œผ๋ฉด ๋”์šฑ๋” ๋ง›์žˆ๋Š” ์—ฌ๋ฆ„์ƒ๋Ÿฌ๋“œ๋กœ ์ฆ๊ธธ์ˆ˜ ์žˆ์–ด์š”. ๋ชจ๋‘ ๋งˆ์ผ“์ปฌ๋ฆฌ์—์„œ ์ƒ›๋ณ„๋ฐฐ์†ก๋ฐ›์€ ์žฌ๋ฃŒ๋“ค์ธ๋ฐ์š”, ํŠนํžˆ ์ž˜๋ผ์ง„ ์ˆ˜๋ฐ•๋•์— ์ •๋ง ์†์‰ฝ๊ฒŒ ๋งŒ๋“ค์—ˆ์Šต๋‹ˆ๋‹ค. ์”จ ๋ช‡๊ฐœ ์ œ๊ฑฐํ•˜๋Š”๊ฑฐ ์™ธ์—” ์ •๋ง ๋ณ„๋กœ ํ• ๊ฒŒ ์—†๋”๋ผ๊ตฌ์š”. ์ค€๋น„ํ•˜๋Š”๋ฐ 5๋ถ„์ •๋„ ๊ฑธ๋ฆฐ๊ฒƒ ๊ฐ™์•„์š”. ์ˆ˜๋ฐ•์„ ์กฐ๊ธˆ ์ƒ‰๋‹ค๋ฅด๊ฒŒ ์ฆ๊ธฐ๊ณ  ์‹ถ์œผ์‹ค๋•Œ ์‹œ๋„ํ•ด๋ณด์„ธ์š” ๐Ÿ‰ โฃ โฃ ๋จน๊ธฐ์ข‹์€ ํฌ๊ธฐ๋กœ ์ž˜๋ผ์ง„ ์ˆ˜๋ฐ• 400๊ทธ๋žจ์— ํŽ˜ํƒ€์น˜์ฆˆ 60๊ทธ๋žจ์„ ์†์œผ๋กœ ์‚ด์‚ด ๋ถ€์ˆ˜๋ฉฐ ์–น์–ด์ฃผ๊ณ , ๋ณถ์Œ์ฐธ๊นจ ํ•œํ‹ฐ์Šคํ‘ผ๋„ ์†”์†”๋ฟŒ๋ ค์ค€๋’ค ์ƒํผํ•œ ์œ ๊ธฐ๋† ์• ํ”Œ๋ฏผํŠธ๋กœ ๋งˆ๋ฌด๋ฆฌํ•˜๋ฉด ์™„์„ฑ์ž…๋‹ˆ๋‹ค.
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Fresh baby greens bibimbap w [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Fresh baby greens bibimbap with Ssamjang and brown rice; a healthy and wholesome meal that took less than 10 minutes to put together. Bibimbap is hands down one of the most popular Korean foods in the world. "Bibim" means mixed, "bap" means rice, so it literally is a mixed rice. The most well known version of bibimbap is often loaded with lightly stir fried veggies and herbs and served with a fried egg and spicy gochjang (fermented red pepper paste) sauce. My version today is slightly different. Instead of cooked veggies, I used fresh organic baby greens, and instead gochjang I used "ssamjang", which is made with both gochjang and doenjang (fermented soy bean paste). If you haven't tried this paste please do, right now. I've never met a single person (Korean or non Korean), who doesn't love ssamjang. It is slightly less spicy than gochujang, sweeter, and packed full of umami thanks to the soy bean paste. I used brown microwavable rice "hetbahn" from @cjhetbahn , which is my go-to when I don't have any leftover cooked rice or time to make fresh one. โฃ โฃ Toppingsโฃ * 210g/7.4oz. cooked brown rice/hetbahn โฃ * 40g/1.4oz. organic baby greens โฃ * a fried eggโฃ โฃ Sauceโฃ * 1 tbsp. ssamjangโฃ * 1/2 tbsp. soy sauceโฃ * 1 1/2 tbsp. sesame oil โฃ * 1 1/2 tsp. toasted sesame seedsโฃ โฃ ๐Ÿ’š์œ ๊ธฐ๋† ๋ฒ ์ด๋น„์ฑ„์†Œ, ๋ฐœํšจํ˜„๋ฏธ ํ–‡๋ฐ˜๊ณผ ์Œˆ์žฅ์†Œ์Šค๋กœ 10๋ถ„๋„ ์•ˆ๊ฑธ๋ฆฌ๋Š” ๋น„๋น”๋ฐฅ์„ ๋งŒ๋“ค์–ด๋ดค์–ด์š”. โฃ โฃ ํ† ํ•‘์€ ํ–‡๋ฐ˜ํ•˜๋‚˜(210๊ทธ๋žจ), ์œ ๊ธฐ๋† ๋ฒ ์ด๋น„์ฑ„์†Œ 40๊ทธ๋žจ, ๊ณ„๋ž€ํ›„๋ผ์ด ํ•œ๊ฐœ์ด๊ณ ์š”. ์†Œ์Šค๋Š” ์Œˆ์žฅ ํ•œํฐ์ˆ , ๊ฐ„์žฅ ๋ฐ˜ํฐ์ˆ , ์ฐธ๊ธฐ๋ฆ„ ํ•˜๋‚˜๋ฐ˜ ํฐ์ˆ , ๋ณถ์€๊นจ ํ•˜๋‚˜๋ฐ˜ ์ž‘์€์ˆ ๋กœ ๋งŒ๋“ค์—ˆ์Šต๋‹ˆ๋‹ค. โฃ โฃ ์•ฝ๊ฐ„ ์ƒ๋Ÿฌ๋“œ ๊ฐ™๊ธฐ๋„ํ•˜๊ณ  ๋ณถ์€ ์ฑ„์†Œ๋‚˜ ๋‚˜๋ฌผ์„ ๋„ฃ์€๊ฒƒ๋ณด๋‹ค ํ›จ์”ฌ ๊ฐ€๋ฒผ์›Œ์„œ ์—ฌ๋ฆ„์ฒ  ๊ฐ„๋‹จํ•œ ํ•œ๋ผ๋กœ ์ข‹์„๊ฒƒ ๊ฐ™์•„์š”.
[ํ•œ๊ตญ์–ด/EN]โฃโฃโฃ โฃโฃโฃ ๋‹จํ˜ธ๋ฐ•, ๋ฆฌ์ฝ”ํƒ€, ์‹œ๊ธˆ์น˜, ๋ฃจ๊ณจ๋ผ, ๋ง๋ฆฐ ํฌ๋žœ๋ฒ ๋ฆฌ, ๋ณถ์€ํ”ผ์นธ ์ƒ๋Ÿฌ๋“œ. ์‰ฝ๊ฒŒ ์‹ ์„ ํ•œ ์žฌ๋ฃŒ๋กœ ์š”๋ฆฌํ• ์ˆ˜์žˆ๋Š” ํ™˜๊ฒฝ์€ ์ œ๊ฐ€ ๊ฐ€์žฅ ์ค‘์š”ํ•˜๊ฒŒ ์ƒ๊ฐํ•˜๋Š” ๋ถ€๋ถ„์ธ๋ฐ์š”. ๊ทธ๋ž˜์„œ ์„œ์šธ์— ์˜ค๊ธฐ๋กœํ•œ๋’ค #๋งˆ์ผ“์ปฌ๋ฆฌ ๊ด€๋ จ์ •๋ณด๋ฅผ ๋งŽ์ด ์ ‘ํ–ˆ์–ด์š”. ์žฌ๋ฃŒ๋“ค๋„ ์‹ ์„ ํ•˜๊ณ  ํŠนํžˆ #์ƒ›๋ณ„๋ฐฐ์†ก ์™„์ „ ๋ฐ˜ํ–ˆ์–ด์š”. ํ™์ฝฉ์—์‚ด๋˜ ์•„ํŒŒํŠธ ๊ฑด๋ฌผ์— ๊ทœ๋ชจ๊ฐ€ ์ข€์žˆ๋Š” ๋งˆํŠธ๊ฐ€ ์žˆ์—ˆ๊ฑฐ๋“ ์š”. ๊ทธ๋•Œ ์ˆ˜์‹œ๋กœ ์žฅ์„๋ณด๋˜ ์Šต๊ด€๋„์žˆ์—ˆ๊ณ  ์›Œ๋‚™ ๋ƒ‰์žฅ๊ณ ์— ์Œ์‹ ๋ฌตํžˆ๋Š”๊ฑธ ์‹ซ์–ดํ•˜๋Š” ํŽธ์ด๋ผ ๊ฑฐ์˜ ๋งค์ผ ํ•„์š”ํ•œ ๊ฒƒ๋“ค๋งŒ ๊ณจ๋ผ์„œ ์ฃผ๋ฌธํ•˜๊ณ  ์žˆ์Šต๋‹ˆ๋‹ค. ์ง‘์— ์˜ค๋ธ์ด ์—†์–ด ๋งŒ๋“ค์ˆ˜ ์—†์„์ค„ ์•Œ์•˜๋˜ ๊ทธ๋ฆด๋“œ ๋‹จํ˜ธ๋ฐ•. ๋ฐ์šฐ๊ธฐ๋งŒํ•˜๋ฉด ๋˜๋Š” ๋งˆ์ผ“์ปฌ๋ฆฌ์˜ ๋ƒ‰๋™ ๊ทธ๋ฆด๋“œ ๋ฐ”๋ฐค ๋‹จํ˜ธ๋ฐ•๋•์— ์ด๋ ‡๊ฒŒ ์ƒ๋Ÿฌ๋“œ์— ์ด์šฉํ• ์ˆ˜ ์žˆ๊ฒŒ๋์–ด์š”. ๋ฉ”์ดํ”Œ์‹œ๋Ÿฝ์„ ์ œ์™ธํ•œ ๋‹ค๋ฅธ ์žฌ๋ฃŒ๋“ค๋„ ์ „๋ถ€ ๋งˆ์ผ“์ปฌ๋ฆฌ์—์„œ ์ƒ›๋ณ„๋ฐฐ์†ก ๋ฐ›์•˜์Šต๋‹ˆ๋‹ค. ๋‹จํ˜ธ๋ฐ•๊ณผ ๋ฆฌ์ฝ”ํƒ€์˜ ํ™˜์ƒ ์กฐํ•ฉ์€ ๋งํ• ํ•„์š”๋„ ์—†๊ณ , ์ƒˆ์ฝคํ•œ ๋ง๋ฆฐ ํฌ๋žœ๋ฒ ๋ฆฌ, ๊ณ ์†Œํ•˜๊ณ  ๋‹ด๋ฐฑํ•œ ๋ณถ์€ํ”ผ์นธ์ด ๋”ํ•ด์ ธ ์‹๊ฐ๋„ ๋ง›๋„ ๋ˆˆ๋„ ์ฆ๊ฑฐ์šด ๋“ ๋“ ํ•œ ํ•œ๋ผ๊ฐ€ ๋๋„ค์š”. โฃโฃโฃ โฃโฃโฃ ๋ƒ‰๋™ ๊ทธ๋ฆด๋“œ ๋ฐ”๋ฐค ๋‹จํ˜ธ๋ฐ• 320๊ทธ๋žจ์„ ์ „์ž๋ Œ์ง€์— 5๋ถ„๊ฐ„ ๋ฐ์šดํ›„ ์›ํ•˜๋Š” ํฌ๊ธฐ๋กœ ์ฐ์–ด์ฃผ์„ธ์š”. โฃโฃโฃ ๋ฒ ์ด๋น„์‹œ๊ธˆ์น˜, ๋ฃจ๊ณจ๋ผ 4-50๊ทธ๋žจ ์ •๋„๋ฅผ ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ ํ•œํฐ์ˆ ๊ณผ ๋ฉ”์ดํ”Œ์‹œ๋Ÿฝ ํ•œ์ž‘์€์ˆ , ๋ ˆ๋ชฌ์ฆ™ ํ•œ์ž‘์€์ˆ , ๋ ˆ๋ชฌ๋ฐ˜๊ฐœ์˜ ์ œ์ŠคํŠธ๋กœ ๋“œ๋ ˆ์‹ฑํ•ด์ฃผ๊ณ  ํ•„์š”ํ•˜์‹œ๋ฉด ์†Œ๊ธˆ ์กฐ๊ธˆ์œผ๋กœ ๊ฐ„ํ•ด์ฃผ์„ธ์š”.โฃโฃโฃ ๋ฆฌ์ฝ”ํƒ€ ๋ฐ˜์ปต, ๋ง๋ฆฐ ํฌ๋žœ๋ฒ ๋ฆฌ ํ•œํฐ์ˆ , ๋ณถ์€ํ”ผ์นธ ํ•œํฐ์ˆ ๊ณผ ์ ‘์‹œ์— ๋‹ด์•„์ฃผ์„ธ์š”. โฃโฃโฃ ์ €๋Š” ์œ ๊ธฐ๋† ์• ํ”Œ๋ฏผํŠธ๋„ ์กฐ๊ธˆ ์–น์–ด์„œ ๋งˆ๋ฌด๋ฆฌํ–ˆ์–ด์š”.โฃโฃโฃ โฃโฃโฃ Grilled autumn squash, ricotta, cranberry and pecan salad. One of the best things about living in Korea is that I can get pretty much anything delivered super quickly. I was a little worried if I'd be able to shop all the fresh ingredients I need in my new neighborhood in Seoul as often as I used to in Hong Kong, but it turns out, I could just get them delivered the next morning. @marketkurly delivers your items by 7am as long as your order is placed by 11pm the day before. Isn't that amazing? I'm grocery shopping pretty much every day, as I really dislike having too much leftover ingredients in my fridge, and I want my food to be as fresh as it can be. This salad is made with their frozen grilled autumn squash, something that I didn't think I could make since I don't have an oven here. All I had to do with this squash was to heat it up in a microwave for 5 minutes, cut into bite size and plate! Sweet and comforting squash, fresh ricotta, tangy dried cranberries with crunch and savory toasted pecans..can you imagine all those flavors dancing in your mouth?๐Ÿ˜‹ โฃโฃ โฃโฃโฃ Salad โฃโฃโฃ * 40-50g/1.4-1.8oz. rocket and baby spinachโฃโฃโฃ * 320g/11.3oz. grilled autumn squashโฃโฃโฃ * 1/2 cup. ricottaโฃโฃโฃ * 1 tbsp. dried cranberriesโฃโฃโฃ * 1 tbsp. toasted pecansโฃโฃโฃ * apple mint to garnish โฃโฃโฃ โฃโฃโฃ Dressing โฃโฃโฃ * 1 tbsp. extra virgin olive oilโฃโฃโฃ * 1 tsp. maple syrupโฃโฃโฃ * 1 tsp. lemon juiceโฃโฃโฃ * zest of 1/2 lemonโฃโฃโฃ * salt to taste
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Colorful pasta with kale, ga [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Colorful pasta with kale, garlic and pecorino. I said this many times before, I love love love colorful pasta. It's something that I used to impulse purchase all the time regardless how much pasta I already had at home back in Hong Kong. I don't know whether I should consider it as a good thing, but I have not found any desirable pasta I want to impulse buy in Seoul yet๐Ÿ˜… I made this dish before I left HK with a bag of "Pastifico del colle lingua biricchina". I wanted to highlight the beauty of artisan pasta, so made everything else as simple as I could. You can make this with the pasta of your choosing of course. It only takes 15 minutes or less to prepare๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ โฃ โฃ Cook 250g/8.8oz. pasta in pan of salted boiling water as package instruction.โฃ Sautรฉ 80g/2.82oz. chopped kale with 1 1/2 tbsp. olive oil over medium heat for a few minutes until soften. โฃ Add in 1 1/2 tbsp. minced garlic and cook for a couple of minutes. โฃ Grate in 30g/1.05oz. pecorino.โฃ Turn the heat off and mix in cooked pasta. โฃ Buon appetito! โฃ โฃ ์ œ๊ฐ€ ์•Œ๋กค๋‹ฌ๋กํ•œ ํŒŒ์Šคํƒ€๋ฅผ ์ •๋ง์ข‹์•„ํ•ด์š”. ํ™์ฝฉ์—์„  ์ง‘์— ์—ฌ๋Ÿฌ์ข…๋ฅ˜์˜ ํŒŒ์Šคํƒ€๊ฐ€ ์ด๋ฏธ ์ž”๋œฉ ์Œ“์—ฌ์žˆ์Œ์—๋„ ๋ถˆ๊ตฌํ•˜๊ณ  ์ถฉ๋™๊ตฌ๋งคํ•˜๋˜ ์•„์ดํ…œ์ค‘ ํ•˜๋‚˜์˜€๊ตฌ์š”. ๋ถˆํ–‰์ธ์ง€ ๋‹คํ–‰์ธ์ง€ ์„œ์šธ์—์„  ์•„์ง ๊ตฌ๋งค์š•๊ตฌ๋ฅผ ์ž๊ทนํ• ๋งŒํ•œ ์•„ํ‹ฐ์ž” ํŒŒ์Šคํƒ€๋ฅผ ๋ชป์ฐพ์•˜๋„ค์š”. ์ด๊ฑด ํ™์ฝฉ์„ ๋– ๋‚˜๊ธฐ์ „ ํ™”๋ คํ•œ ํ•ธ๋“œ๋ฉ”์ด๋“œ ํŒŒ์Šคํƒ€ ๋ธŒ๋žœ๋“œ์ธ "Pastifico del colle" ์˜ ์ œํ’ˆ์œผ๋กœ ๋งŒ๋“ค์—ˆ๋Š”๋ฐ์š”. ํŒŒ์Šคํƒ€์ž์ฒด์˜ ์•„๋ฆ„๋‹ค์›€์„ ์‚ด๋ฆฌ๊ธฐ์œ„ํ•ด ์ตœ๋Œ€ํ•œ ๊ฐ„๋‹จํ•œ ๋ฐฉ๋ฒ•์œผ๋กœ ์š”๋ฆฌํ–ˆ์Šต๋‹ˆ๋‹ค. ์–ด๋–ค ํŒŒ์Šคํƒ€์™€๋„ ์ž˜์–ด์šธ๋ฆฌ๊ณ  15๋ถ„์ด์ฑ„ ์•ˆ๊ฑธ๋ฆฌ๋Š” ์‰ฌ์šด ๋ ˆ์‹œํ”ผ์ด๋‹ˆ ํ•œ๋ฒˆ ํ•ด๋ณด์„ธ์š”๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณโฃ โฃ ํŒŒ์Šคํƒ€๋Š” ํฌ์žฅ์„ค๋ช…์—๋”ฐ๋ผ ์†Œ๊ธˆ์„ ์ถฉ๋ถ„ํžˆ ๋„ฃ์€ ๋“์€๋ฌผ์— ์‚ถ์•„์ฃผ์„ธ์š”.โฃ ์ฌ์ผ€์ผ 80๊ทธ๋žจ์„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ 1 1/2 ํฐ์ˆ ๊ณผ ํŒฌ์—๋„ฃ๊ณ  ๋ถ€๋“œ๋Ÿฌ์›Œ์งˆ๋•Œ๊นŒ์ง€ ๋ช‡๋ถ„๊ฐ„ ์ค‘๋ถˆ์— ๋ณถ์•„์ฃผ์„ธ์š”.โฃ ๋‹ค์ง„๋งˆ๋Š˜ 1 1/2ํฐ์ˆ ์„ ๋„ฃ๊ณ  2๋ถ„์ •๋„ ๋” ์กฐ๋ฆฌํ•ด์ฃผ์„ธ์š”.โฃ ํŽ˜์ฝ”๋ฆฌ๋…ธ์น˜์ฆˆ 30๊ทธ๋žจ์„ ๊ฐˆ์•„๋„ฃ๊ณ  ๋ถˆ์„๊บผ์ฃผ์„ธ์š”.โฃ ์‚ถ์•„์ง„ ํŒŒ์Šคํƒ€๋ฅผ ๋„ฃ๊ณ  ์ž˜ ์„ž์–ด์ฃผ๋ฉด ์™„์„ฑ์ž…๋‹ˆ๋‹ค!

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