If you work for Food Industry, you will often feel that the trend changes every season. I, too, live in Toronto, Canada, where food and beverage culture is somewhat behind, but I still feel that trend changes frequently. Every season, food trends are as sensitive to change as the fashion world, such as healthy foods using creative and sustainable local ingredients made from fresh seasonal ingredients, or differentiated dishes that are differentiated by the fusion of Asian and Western. But from some point on, there was one kind that was steadily gaining popularity, which is "spicy food." Spicy, more stimulating, spicy instant dishes that surpass buldak stir-fried noodles are now often seen on the market, and if it's spicy food that you unconditionally run to and taste where it's spicy, many people eat it first. I'm one of them. In the midst of the craze, "Mara Spice," which is now gaining frightening popularity in Korea with its pungent flavor. It's my first time in Canada and I think it's a thrilling taste that comes to mind for seven weeks with the strong scent and the pungent taste. Today, we're going to make Mara Longsham recipe that anyone can complete easily and simply with Mara paste.