Dobong-gu Agapjjim appeared.
In KBS 2TV's'Live TV Information', which aired on the 14th, Kosu, who has been keeping for 36 years, appeared in the'Kitchen of Master' section.
“Whatever you do, it's important to learn to be able to improve,” said today's adherent. In the season when horses are also fattening, the menu of coriander that makes everyone admire just with the visuals is Steamed Squid Seafood. It was so-called'Agapjjim'.
The point was the generous amount that did not show signs of diminishing even if you eat it. Unlike the case where you eat more bean sprouts or bean sprouts after going to eat steamed anglerfish or steamed seafood, from the anglerfish, cuttlefish and various seafood were mixed.
Gosu's son also came to the store to discharge the army and help his father. Agapjjim was born in a kitchen where there is no place to reach. The basics were important for that special taste. The first coriander who came to the kitchen every morning started the day with ingredients.
When cleaning the ears, I had to remove the sharp and hard mouth, as well as make it easy to eat for each part. After finishing the care, the anglerfish was slightly blanched in boiling water. When I was young, I remembered using bean water to catch fishy smell and applied it.
The cuttlefish was deeply cut diagonally into the thick flesh. It was explained that she added a sheath because it was smooth and the seasoning did not spread well. Only 200 servings per day, but with a long skill, even the spacing of the sheath surprised everyone.
[News Inside reporter Kim Hye-mi news@newsinside.kr]
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