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프라그마틱 슬롯 사이트 릴게임 무료머니 최신야마토 체리마스터 릴게임 PC파칭코 야마토 릴게임 모바알바다이야기 오리지날바다 백경예시 슬롯 게임사 추천 백경게임 야마토2 릴게임 빠칭코게임다운로드 오션파라 다이스다운 바다이야기 하는 법 릴게임환수율 릴게임황금성오션바다 오리지날황금성 바다시즌7게임 바다이야기무료 바둑이라이브 오징어릴게임 체리게임바둑이 해외축구일정 슬롯사이트순위 카카오야마토 황금성후기 야마토게임하기� 바다이야기게임방법 무료 바다이야기 오리지널바다이야기 빠찡코 하는 방법 슬롯 황금성갈갈이 오션파라 다이스 사이트 오리지날황금성 릴게임뽀빠이 무료 야마토게임 모바일파칭코 모바일릴게임 종류 야마토게임하기� 릴게임정글북 예시 릴게임 추천 사이트 씨엔조이 릴게임 뽀빠이릴게임 릴게임릴게임갓 바다이야기하는곳 바다신2 다운로드 메가슬롯 스톰게임 무료야마토릴게임 오리 지날 바다 바다이야기 먹튀 릴게임알라딘 바다이야기 릴게임 빠징코 슬롯머신 바다이야기5 황금성9 슬롯머신 영어로 야마토 무료 게임 바다이야기확률 바다이야기게임방법 바다시즌7 온라인바다이야기게임 바다이야기앱 야마토게임 기 황금성게임종류 릴게임 꽁머니 야마토무료게임 릴게임알라딘 슬롯게임 하는법 릴게임매장 야마토2릴게임 인터넷황금성 모바알바다이야기 릴게임바다이야기 프라그마틱 체험 슬롯버프 온라인 황금성 릴게임 공략법 무료바다이야기 신천지릴게임장주소 일본빠칭코게임 실시간바둑이 온라인식보 일본 파칭코 알라딘게임잭팟 무료 바다이야기 실시간바둑이 슬롯머신 기계 구입 바다이야기 게임 야마토 연타 프라그마틱 무료스핀 모바일릴게임 인터넷신천지 오션파라 다이스다운로드 바다이야기확률 한게임머니파는곳 중고게임기 매매 릴게임 사이트 도메인 바다이야기 먹튀 돈 받기 바다게임 릴게임알라딘 황금성 릴게임 바다이야기슬롯 알라딘게임랜드 PC 릴게임 손오공게임다운로드 온라인야마토주소 pc용 황금성 게임 릴게임총판 알라딘오락실 황금성어플 최신게임 야마토2게임동영상 프라그마틱 슬롯 조작 먹튀피해복구 체리게임 릴게임용의눈 야마토사이트 황금성pc버전 바다이야기오리지널 릴게임추천사이트 바다이야기 꽁머니 환전 Guest chef Edward Lee (center), White House executive chef Cristeta Comerford (right) and White House executive pastry chef Susie Morrison display dishes at a media preview before a state dinner at the White House in Washington, April 24, 2023. (Getty Images)
President Lee Jae Myung hosted a gala dinner on Friday evening in Gyeongju, North Gyeongsang Province, for 차미소 the Asia-Pacific Economic Cooperation summit, welcoming guests to the Lahan Select Gyeongju Hotel’s grand ballroom.
The event brought together representatives from all APEC member economies, 개인워크아웃 including the leaders of Vietnam, the United States, Thailand, Taiwan, Singapore, Russia, the Philippines, Peru, Papua New Guinea, New Zealand, Mexico, Malaysia, Japan, Indonesia, Hong Kong, China, C 적금금리비교 hile, Canada, Brunei and Australia. Invited guests also included the managing director of the International Monetary Fund and a delegation from the United Arab Emirates.
The multicourse dinn 신용정보업자 er, curated by Korean American celebrity chef Edward Lee, was designed to highlight the richness and diversity of Korean ingredients and culinary traditions.
Lee, one of the most sought-afte 카드론이자율계산 r figures in Korea’s food and beverage scene in recent years, rose to prominence after finishing as runner-up on Netflix’s hit cooking competition “Culinary Class Wars.”
According to the presidential office, Lee curated and oversaw the entire menu and worked closely with chefs from Lotte Hotel. He personally developed the appetizers and desserts, incorporating ingredients sourced from the Gyeongju and the surrounding North Gyeongsang Province region.
Clockwise from top left, braised Gyeongju Millennium Hanwoo galbijjim with Wando abalone and snowman-shaped rice cake, gondalbi bibimbap with sundubu soup served with three kinds of side dishes, Jirisan chrysanthemum flower tea and bite-size desserts served in mother-of-pearl box Presidential Office)
The meal began with appetizer in two parts. First, assortment of vegetable wraps: wheat wraps made with gardenia and cactus, layered with zucchini, carrot and oak mushrooms; cucumber bites filled with finely sliced egg garnish and oak mushrooms; and white yam and asparagus wrapped in thinly sliced radish.
One of Lee’s original creations, a crab salad with cured persimmon and pine nut sauce, featured three infused oils ? gim (dried seaweed), red chili powder and perilla leaf ? to convey the essence of Korean flavor. The salad was topped with a touch of gamtae, a type of delicate seaweed. This highlighted the persimmon, which Lee described as “one of the most Korean of fruits.”
Lee said the course reflected his wish to challenge stereotypes of Korean food as spicy and pungent, instead emphasizing its soft and refined qualities. By pairing ingredients from the land and sea, he sought to symbolize harmony among the Pacific economies.
The main course featured galbijjim, or braised short ribs, made with Cheonnyeon (Millennium) Hanwoo, Gyeongju’s premium beef brand, accompanied by abalone from the Wando region and joraengyi-tteok, gourd-shaped rice cake dumplings. The soy-based seasoning highlighted one of Korea's many jang, sauces made using traditional Korean fermentation techniques. UNESCO recognized jang making last year as part of Korea’s Intangible Cultural Heritage.
The meal continued with gondalbi (narrow-head ragwort greens) bibimbap and sundubu, or soft tofu soup made with local Gyeongju soybeans, served with three side dishes: mild baek kimchi (white kimchi made without chili powder), marinated perilla leaves and stir-fried lotus root with perilla seeds. The bibimbap, seasoned simply with soy sauce and sesame oil, introduced guests to Korean cuisine as a healthy, well-balanced fare accessible to all palates.
For dessert, Lee presented another original creation: a roasted pine nut pie with doenjang-caramelized injeolmi, a chewy rice cake. The bite-sized fusion dish was meant to embody harmony among diverse cultures. The dessert was served in a jewelry box decorated with najeon chilgi, a traditional Korean handicraft involving lacquering wood with mother-of-pearl, which guests could take home as a keepsake. The meal concluded with chrysanthemum tea made from flowers grown on Jirisan.
The evening’s toast featured Horangi Yuja Saeng Makgeolli, a real squeezed citron rice wine that won first place in the makgeolli category at the APEC Toast Contest hosted by the Ministry of Agriculture in September.
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