{"id":15259,"date":"2010-09-12T12:26:22","date_gmt":"2010-09-12T16:26:22","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=15259"},"modified":"2010-09-12T12:26:22","modified_gmt":"2010-09-12T16:26:22","slug":"gochujang-potato-gratin%e3%82%b3%e3%83%81%e3%83%a5%e3%82%b8%e3%83%a3%e3%83%b3%e5%85%a5%e3%82%8a%e3%83%9d%e3%83%86%e3%83%88%e3%82%b0%e3%83%a9%e3%82%bf%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=15259&lang=en","title":{"rendered":"Gochujang Potato Gratin
\u30b3\u30c1\u30e5\u30b8\u30e3\u30f3\u5165\u308a\u30dd\u30c6\u30c8\u30b0\u30e9\u30bf\u30f3"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Gochujang Potato Gratin<\/strong>
\nSeptember 10, 2010<\/em><\/p>\n

A little gochujang (Korean sweet and spicy red pepper paste) gives a nice kick to this cheesy potato gratin. <\/p>\n

Goshujang potato gratin: potato, heavy cream, butter, gochujang, sugar, salt, pepper, green onion, mozzarella cheese, Parmesan cheese<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Gochujang Potato Gratin September 10, 2010 A little gochujang (Korean sweet and spicy red pepper paste) gives a nice kick to this cheesy potato gratin. Goshujang potato gratin: potato, heavy cream, butter, gochujang, sugar, salt, pepper, green onion, mozzarella cheese, Parmesan cheese Click here for recipe information. \u30b3\u30c1\u30e5\u30b8\u30e3\u30f3\u5165\u308a\u30dd\u30c6\u30c8\u30b0\u30e9\u30bf\u30f3 \uff12\uff10\uff11\uff10\u5e74\uff19\u6708\uff11\uff10\u65e5 \u30dd\u30c6\u30c8\u3068\u751f\u30af\u30ea\u30fc\u30e0\u3067\u4f5c\u3063\u305f\u30b7\u30f3\u30d7\u30eb\u306a\u30dd\u30c6\u30c8\u30b0\u30e9\u30bf\u30f3\u306b\u30b3\u30c1\u30e5\u30b8\u30e3\u30f3\u3067\u30a2\u30af\u30bb\u30f3\u30c8\u3092\u3064\u3051\u305f\u3082\u306e\u3002 \u30b3\u30c1\u30e5\u30b8\u30e3\u30f3\u306f\u7d50\u69cb\u305f\u3063\u3077\u308a\u3081\u306b\u5165\u308c\u308b\u3050\u3089\u3044\u304c\u304a\u85a6\u3081\u3002 \u30c1\u30fc\u30ba\u306f\u30e2\u30c3\u30c4\u30ec\u30e9\u30c1\u30fc\u30ba\u3068\u30d1\u30eb\u30e1\u30b6\u30f3\u30c1\u30fc\u30ba\u5165\u308a\u3002 \u3068\u308d\uff5e\u3063\u3068\u4f38\u3073\u308b\u30c1\u30fc\u30ba\u304c\u7f8e\u5473\u3057\u3044\u3002 \u3053\u3046\u3044\u3046\u3082\u306e\u304c\u7f8e\u5473\u3057\u3044\u3068\u601d\u3046\u3088\u3046\u306b\u306a\u3063\u305f\u306e\u3082\u3001\u590f\u304c\u53bb\u3063\u3066\u3057\u307e\u3063\u305f\u304b\u3089\u3002\u3002\u3002\u3061\u3087\u3063\u3068\u5bc2\u3057\u304b\u3063\u305f\u308a\u3059\u308b\u3002 \u30b3\u30c1\u30e5\u30b8\u30e3\u30f3\u5165\u308a\u30dd\u30c6\u30c8\u30b0\u30e9\u30bf\u30f3\uff1a\u30b8\u30e3\u30ac\u30a4\u30e2\u3001\u751f\u30af\u30ea\u30fc\u30e0\u3001\u30d0\u30bf\u30fc\u3001\u30b3\u30c1\u30e5\u30b8\u30e3\u30f3\u3001\u7802\u7cd6\u3001\u5869\u3001\u3053\u3057\u3087\u3046\u3001\u5c0f\u306d\u304e\u3001\u30e2\u30c3\u30c4\u30ec\u30e9\u30c1\u30fc\u30ba\u3001\u30d1\u30eb\u30e1\u30b6\u30f3\u30c1\u30fc\u30ba […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-15259","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15259","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15259"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15259\/revisions"}],"predecessor-version":[{"id":15325,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15259\/revisions\/15325"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15259"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15259"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}