今回は韓国の代表料理である白菜キムチを中心にポッサムとトックの作り方をレクチャーします。これまで「韓国料理教室 韓サモ」でいただいた質問や疑問、気づいた点などを網羅して可能な限りわかりやすく説明しています。遠方で「韓サモhansamo」に参加出来ない方に、また、復習にも活用いただけると思います。遠くにいても料理教室に参加している雰囲気で一緒に料理を楽しみましょう(^^)
OpenCourser helps millions of learners each year. People visit us to learn workspace skills, ace their exams, and nurture their curiosity.
Our extensive catalog contains over 50,000 courses and twice as many books. Browse by search, by topic, or even by career interests. We'll match you to the right resources quickly.
Find this site helpful? Tell a friend about us.
We're supported by our community of learners. When you purchase or subscribe to courses and programs or purchase books, we may earn a commission from our partners.
Your purchases help us maintain our catalog and keep our servers humming without ads.
Thank you for supporting OpenCourser.