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(1)restaurant critic for The New York Times
(2)Ratatouille 2007
(3)If Pete Wells says it’s up
(4)Owners and chefs in New York
(5)Some say they’re nervous and nervous
(6)Ratatouille 2007
(7)If you look at the autobiographies written by restaurant owners in New York
(8)I’m showing a lot of love and hatred for Pete Wells
(9)It’s a description of Korean food
(10)Boring and refreshing. There are no words like that
(11)Using words that Americans can understand
(12)It describes the taste of this soup and kimchi
(13)There are a lot of interesting expressions
(14)If I were to describe it like this
(15)It sounds like a very Spartan soup
(16)But it’s a soup with the best ingredients
(17)They’re both great
(18)Among them
(19)I’ve tasted one of the alcohol-free liquids that I’ve tried before, but I can’t remember
(20)It’s more delicious
(21)Okdong-style soup is made of only scented vegetables and meat
(22)I didn’t use the soupI’m going to give you a bone or a bowel
(23)a thickening ash
(24)That’s why it doesn’t float on the surface of the soup
(25)The country is round
(26)The light golden color of the soup
(27)It reminds you of the color of barley tea or wheat beer that you pour as soon as you sit at the Okdong counter
(28)Mushrooms or tomatoes – none of which go into making it soup contains no ingredients such as beef chicken or butter tomato, but not all of them
(29)give off a flavor
(30)What’s interesting is that Americans like meat
(31)In Korea, when making meat, you soak it in water and take it out
(32)or use spices like ginger to catch the smell
(33)I guess it was very impressive that it didn’t smell too much meat
(34)Next, let’s talk about rice
(35)The rice is cooked in al dente
(36)This al dente is when we talk about pasta
(37)When I actually tried the rice inside
(38)I can feel every grain of rice
(39)I think it’s really fun to say 1 expression is Aldente
(40)Rice is not lumpy or sticky
(41)have a subtle scent of flowers
(42)Kimchi San Namwon Pig Gunsan Rice Flower Scented Rice Domestic
(43)Meat
(44)the scent of rice flowers
(45)unique scent of flowers
(46)a Berkshire hybrid is slim almost as thin as sprosciutto from a salumeria in Parma. The pork has a mix of Berkshire shoulders that is as thin as a prosciutto cut at a salami shop in ParmaParma, a city located in the northern plains of Italy
(47)VING I headed towards the other side of the main gate of the bar
(48)Let’s go to the bar next time
(49)Koreans call this sensation a cool taste
(50)Siwonhan-mat. Cool taste
(51)It’s light and has a good balance of well-being after breakfast
(52)I found out about the fresh taste while I was working on itBut after I ate the food, I just felt really good
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