http://www.bansook.com/tt/wansook/ 중불에 10분, 찬물에 급하게 식히는 것이 요령 ko Tue, 18 Jan 2011 20:35:15 +0900 Textcube 1.7.8 : Con moto http://www.bansook.com/tt/attach/1/2096691605.jpg http://www.bansook.com/tt/wansook/ 190 274 중불에 10분, 찬물에 급하게 식히는 것이 요령 http://www.bansook.com/tt/wansook/647#comment6911 ㅇㅇ (완숙) http://www.bansook.com/tt/wansook/647#comment6911 http://www.bansook.com/tt/wansook/647#comment Tue, 17 Feb 2009 12:15:57 +0900 http://www.bansook.com/tt/wansook/647#comment6909 선지를 넣으면 맛이 밋밋해지는 거고 깨를 갈아 넣거나 깻잎쪽으로 가면 진한 맛으로 가는 거. (김안전) http://www.bansook.com/tt/wansook/647#comment6909 http://www.bansook.com/tt/wansook/647#comment Tue, 17 Feb 2009 10:26:22 +0900 http://www.bansook.com/tt/wansook/647#comment6907 아차차차... 저 냄비 아래에 감자가 있지요. (글 수정 예정) (완숙) http://www.bansook.com/tt/wansook/647#comment6907 http://www.bansook.com/tt/wansook/647#comment Tue, 17 Feb 2009 00:58:10 +0900 http://www.bansook.com/tt/wansook/647#comment6906 감자탕이라며 감자는 어디로? 설마 너도 감자가 돼지 등뼈라고 믿을맨? (김안전) http://www.bansook.com/tt/wansook/647#comment6906 http://www.bansook.com/tt/wansook/647#comment Mon, 16 Feb 2009 19:15:26 +0900 http://www.bansook.com/tt/wansook/647#trackback12715 肉が少し付いている豚の背骨を長ネギや生姜、大蒜等と一緒に長時間煮込み、皮を剥いたジャガイモを丸のまま、もしくは大きめに切り一緒に茹で、大量の唐辛子やコチュジャン、テンジャ (韓国料理 韓国家庭料理 「おいしい韓国料理店 烏鵲橋」) http://www.bansook.com/tt/wansook/647#trackback12715 http://www.bansook.com/tt/wansook/647#trackback Tue, 31 Mar 2009 18:00:52 +0900