I gathered with my friends and cooked for 2 days and 1 night at a year-end party.

As soon as I get off work in the morning after being on duty, I go to the year-end party venue and prepare.

We make homemade jambong ham using Chef Wonil Lee’s recipe and make jambong beur sandwiches for each person when they arrive.

Everyone said they would not eat rice or eat only a little bit, but no one could resist eating mapo tofu.

I prepared dongpo pork and mapo tofu for dinner.

For the tuna sashimi, another friend purchased the raw tuna and thawed and sliced ​​it himself.

This is sujiodeng soup prepared as a late-night snack.

Everyone said they couldn’t eat because they were so full, and I thought there would be a lot left, but I ate it all.

In the morning, I grill jambon ham and cheese and make a morning bread sandwich as an appetizer.

I have breakfast with gamjatang, which I boiled all night last night. I was happy that someone ate 3 bowls.

For lunch, I had boiled duck nurungji and a little more of red pepper japchae and mapo tofu.

The combination of red pepper japchae and baguette bread was very good.

The person who prepared the tuna yesterday also prepared the black sea bream sashimi. It was very good.

It was a year-end party gathered to eat.