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오리지날릴게임 777 무료 슬롯 머신 무료충전바다이야기 신오션파라다이스 신천지무료 오리지날 양귀비 무료릴게임 바다이야기 백경 신천지게임다운로드 88오락실릴게임 무료슬롯 프라그마틱 무료체험 메타 릴게임골드몽 pc게임 오리지날바다 슬롯 게시판 오션릴게임 강원랜드 슬롯머신 추천 슬롯머신 프로그램 야마토게임공략 법 바다이야기무료체험 릴게임한국 파칭코종류 신천지게임하는곳 오션파라다이스 릴게임 바다이야기프로그램 프라그마틱 슬롯 팁 슬롯버프 야마토게임사이트 무료슬롯체험 프라그마틱환수율 바다이야기모바일 10원바다이야기 바다이야기무료머니 강원랜드이기는법 바다이야기게임다운 바다이야기 2화 일본빠찡코 황금성갈가리 바다이야기규칙 꽁머니릴게임 온라인식보 오션파라다이스7게임 황금성릴 매장판 모바일야마토5게임 야마토게임하기 바다이야기게임동영상 바다이야기 시즌7 하이클래스릴게임 릴게임사이트 바다이야기 5만 황금성게임랜드 포커게임사이트 바다이야기게임동영상 오리지널야마토 양귀비게임 바다이야기apk 안전 슬롯사이트 릴게임이벤트 바다이야기노무현 무료슬롯 바다이야기 모바일 슬롯머신 슬롯머신 판매 중고 바다이야기 사이트 야마토노하우 야마토3게임 야마토게임다운 야마토게임무료다운받기 바다이야기먹튀 바다이야기앱 무료 릴게임 모바일릴게임 접속하기 릴게임5만릴게임사이다 슬롯버그 체리마스터 공략 바다시즌7 슬롯게임 순위 다빈치릴게임 오션파라다이스동영상 오리 지날야마토 바다이야기조작 오션파라 다이스게임 하는법 다빈치릴게임 카카오야마토 골드몽릴게임 pc릴게임 야먀토5 야마토2 온라인 런처 야마토 창공 릴게임갓 야마토게임동영상 황금성동영상 바다이야기게임2018 야마토3게임다운로드후기 야마토2게임주소 인터넷예시게임 릴게임 무료머니 야마토 무료 게임 로또달팽이 야마토예시 신천기릴게임 바다이야기주소 온라인파칭코 백경온라인 황금성3게임다운로드 한게임머니파는곳 강원랜드 잭팟 후기 양귀비 바다이야기확률 바나나게임 일본빠징고 릴게임오션 빠칭코 슬롯머신 오션슬롯 최신바다게임 릴게임사이트 로또달팽이 온라인신천지게임 로또달팽이 야마토게임 온라인식보 릴게임가입머니 바다이야기꽁머니환전윈윈 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 dinner on Friday evening in Gyeongju, North Gyeongsang Province, for the A 내 생애 봄날 sia-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, incl 신용회복지원 uding 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, Chile, 서울개인대출 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 dinner, c 내생에첫주택자금대출 urated 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-after fig 오피스텔 사업자 ures 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 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.