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Why Korean Restaurant Chefs Add a Pinch of Sugar to Cabbage and Cellophane Noodle Seasoning

Original title: 한식당 주방장이 배추 당면 조림 양념에 설탕을 조금 넣는 이유

KoreaPosted: Nov 7, 2026Stats updated

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Editor's note

A professional cooking technique from Korean restaurants. The video reveals why chefs add sugar to the seasoning for braised cabbage and cellophane noodles, highlighting the theory behind layering flavors in sauce-making.

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#배추요리 #당면요리 #전기밥솥요리 #겨울요리 #집밥레시피

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