{"id":28642,"date":"2013-02-28T21:29:49","date_gmt":"2013-03-01T02:29:49","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28642"},"modified":"2013-02-28T21:44:26","modified_gmt":"2013-03-01T02:44:26","slug":"beef-soup%e3%83%8c%e3%83%bc%e3%83%89%e3%83%ab%e5%85%a5%e3%82%8a%e7%89%9b%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28642&lang=en","title":{"rendered":"Korean Beef Soup
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\"\"<\/a><\/p>\n

Korean Beef Soup with Noodle<\/strong><\/p>\n

Once in a while I get craving for this beef soup. You cook beef and garlic in water for a few hours and then add a little soy sauce and salt. That’s it. I got this recipe from my old housemate, Hannah, who was from Korea. I usually like to put noodle in this soup. This time I also added some vegetables and sesame seeds.<\/p>\n

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

\u97d3\u56fd\u98a8\u725b\u30b9\u30fc\u30d7<\/strong><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Korean Beef Soup with Noodle Once in a while I get craving for this beef soup. You cook beef and garlic in water for a few hours and then add a little soy sauce and salt. That’s it. I got this recipe from my old housemate, Hannah, who was from Korea. I usually like to […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-28642","post","type-post","status-publish","format-standard","hentry","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28642","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=28642"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28642\/revisions"}],"predecessor-version":[{"id":28650,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28642\/revisions\/28650"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}