Hidden restaurants that don’t use Chinese food

(1)Today’s reclusive moon
(2)It’s called the holy place of bossam
(3)Based on registered BS
(4)You don’t even get reservations. First come, first serve
(5)a good restaurant
(6)Dal is the master of kimchi bossam
(7)Master of kimchi bossam
(8)a few days’ worth of triples
(9)1:50 p.m. Out of ingredients! Lunch is closed
(10)A busy master who doesn’t give a glance
(11)You kept doing just one thing, bossam
(12)Son Jeong-sook, 65 years old, 37 years of experience
(13)I used to play jokbal, but after my husband passed away
(14)I can’t do both at the same time
(15)But what surprised me was that the meat was delicious
(16)Kimchi is so delicious
(17)2 Exercise facilities
(18)This kimchi bossam master
(19)It’s delicious
(20)It’s delicious until the summer cabbage comes out at this time
(21)Every other day
(22)I make kimchi
(23)The master of kimchi bossam
(24)Every other day, I go to work early in the morning
(25)Master of making bossam kimchi
(26)the government of Bobo Bochuk
(27)Ssam Ssam Ssam Singer’s drinking water
(28)All the restaurants are from China. I eat them
(29)I don’t talk at home
(30)If you make kimchi, the employee doesn’t do it because it’s hard
(31)When it comes to making kimchi
(32)Yes, I’ll soak it next time and just go

(1)This kimchi bossam master
(2)You’ve been getting ready since early in the morning
(3)That’s why they don’t let us
(4)The master of kimchi bossam
(5)Wash cabbages one by one and season them with salt
(6)a literary work of
(7)Master of kimchi bossam
(8)I put in a lot of radish
(9)Mixing Kimchi Seasoning
(10)Dal is the master of kimchi bossam
(11)The production team found something unique here
(12)As if you’re putting on perilla leaves, it’s pickled cabbage
(13)There’s a point when you put the sauce on
(14)A book is a snowman
(15)I only use the seasoning
(16)Radish kimchi doesn’t go into bossam kimchi
(17)If you add radishes, it becomes watery and tastes lighter
(18)I’m going to apply the seasoning that’s mixed with the extract from the radish
(19)Put a lot of effort into the cabbage leaves
(20)Not everyone can do this part
(21)Old Book-In-dong Restaurant
(22)The master of kimchi bossam
(23)When we open at 6 p.m. in the evening
(24)The master of kimchi bossam
(25)South Korea, China
(26)It’s twice as much as a lunch customer
(27)The master of kimchi bossam
(28)South Korea, China
(29)a master of life
(30)Producer Lee Sang Jun
(31)I’m so busy
(32)Even the PD in charge helps the serving
(33)a small dining hall
(34)South Korea, China
(35)Pork front leg and pork neck
(36)40 minutes on high heat
(37)But pork neck is thin So 30 minutes
(38)Take out the other meat for 40 minutes
(39)I don’t have anything special in my life
(40)Why are you so soft
(41)I told you earlier
(42)Since we boil a lot of meat
(43)This kimchi bossam master
(44)What surprised me is
(45)You can refill the meat
(46)Ah! Only during lunch
(47)Son Jeong-sook, 65 years old, 37 years of experience
(48)When I first opened it here
(49)My kid went to the army when he opened it
(50)I went to the army and young people ate it so deliciously
(51)So I was so hungry, so I gave them a little bit more, and it became like this
(52)It contains the heart of a mother who cares about her son

(1)Bossam restaurant that runs out of ingredients after several hours of business during lunch
(2)There’s nothing strange in the secret. Boil the meat for a few minutes. When you make kimchi, season the cabbage leaves one by oneYou don’t use radish with kimchi. That’s it
(3)And what’s more, you can refill the meat, son, who used to be a soldier
(4)I gave more to him because he was so determined
(5)Yongsan General Bossam