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[Suwon] Songpung Garden

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A cup of appetizing persimmon vinegar is poured over carefully selected fresh ribs, and subsequently seasoned with pears and apples. The mixture is grilled over charcoal to create a galbi that has a mild yet crisp taste. Such side dishes as kkotgejang (marinated blue crab with soybean sauce) and doraji muchim (balloon flower root salad) add to the flavor. Fiber-rich yacon is provided as a dessert.

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