I like the taste of rice that is chewed in the mouth like brown rice or kkang barley rice. I remember vaguely inspecting the lunch box for mixed grains because it was the generation of elementary school students during the days of Baktong. I am very much in favor of the wedding because there was a generation where the whole nation lived by eating mixed meals and diligently saving their lives. But now mixed grains are more expensive than white rice... Right? It is true that I am so obsessed with mixed grains that the ratio of white rice is about 8:2, which is quite corny.Your son likes it, but your daughter can't hide her desire for white rice, so she often argues that she would-be white rice. Then, I heat the instant rice, steam the perilla leaves, and empty a bowl... Anyway, if you add sesame oil to rice cooked with glutinous rice brown rice, brown rice, and Tongji-ri and sprinkle a little salt to make a rice ball with seaweed powder, the taste of the rice grains that are chewed on is amazing. If you want to sprinkle fresh sesame seeds, the savory taste... It's delicious just by eating glossy rice balls, but with a Korean ladle of curry that adds a deep and rich flavor with solid cube curry, today's table is a great dish without side dishes, and it's a great restaurant Another high quality dish - Going to make chicken cutlet curry with rice @6938818