Kim Hee-jong: Pan-fried rice is easier than rice cooked in a pot.

Huraipan is a familiar tool for roasting, but it's not uncommon to think that cooking with a pan is a dish. The cold rice and the leftovers are not roasted, but all the ingredients are raw, and the rice is so sweet that they can be eaten to the ultimate. Now, with a lot of love in the cooking pot, we present a new and simpler recipe, which tastes good. A very simple dish, which is a hu-fi pan that is a richly finished pan. The panbabswak, which is easier than the pot-bams, which are introduced by all, is a simple and simple pan of pans with a familiar recipe. Everything you cook after roasting rice and cooking it can be a pan, a little meal that's done in 12 minutes when the ingredients are ready. Yet, taste and nutrition can be enjoyed with a variety of ingredients. It's a little bit more than what you normally eat, and it has a lot of vegetables and main ingredients, which are relatively low in carbohydrates, which can be a health hazard, and can be filled with a variety of ingredients, so it is both colorful and rich to look at.

Korean title: 솥밥보다 쉬운 후라이팬밥

Korean author: 김희종

Korean publisher: 맛있는책방

ISBN-13: 9791191671087