<Korean Table> Spring, eating with longing

2025-04-23 21:41:06

In this neighborhood that rice was killed and it was difficult to find rice grains, mothers were buried in powdered herbs with protein -rich soybeans soaked so much that they were called 'meat of the field'.

For her and members, spring greens are the old sulfur plants that were eaten in the hungry childhood, and the taste of spring, which is better as you get older.

After sprinkling the boiled miso soup, the flavor of the mother was completed.

Among my mother's frequent food was a pancake made of spring flowers.

When the oil was precious, the mother always used the pig scaffolding when she was pancims, but in retrospect, her mother's food was always good for her body.

It is because I miss the spring day of childhood that I am looking for simple foods that I have eaten in material abundance and soothe hungry.

The spring day of Son Chun -yeon (59) and Han Soon -ae (60), a close neighborhood, was also busy.

Germae herbs are also eaten raw, but the people of Simgok Port are dried on their feet for a deeper and richer taste.

The local food, which has been kept from mother -in -law to daughter -in -law and daughter, is a gremen herb, and when it is fried in oil, it melts in the taste and soothe the hardship.

 

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