SUNDUBU JJIGAE

Main Material :

Sundubu Jjigae

-    500 gr of Tofu Silk

-    100 gr of White Shells

-    100 gr of Oysters

-    1 cup of Dasima Broth (seaweed)

-    1 piece of Yellow Egg Chicken

-    1 stem of Spring Onions

-    40 gr of Salt

Seasonings Material For Making Sauce :

-    1 cup of Cooking Oil

-    30 gr of Doenjang (preserved soya beans of Korean)

-    1 tablespoon of Garlic (finely chopped)

-    ½ teaspoon of Pepper

-    ½ tablespoon of Ginger (finely chopped)

-    1 ½ cup of Chili Red Powder

How to make :

-    Cut the white part of the spring onion until smooth and the green part separated to be used as a spice.

-    Finely chopped garlic and ginger.

-    Heat 1 cup cooking oil into the pan with a big fire for ± 3 - 4 minutes.

-    Before cooking oil are boiling, input about 10 cm green part of spring onion stalk. Reduce the heat and heat again for 5 minutes. If the spring onion have been smelled fragrant, turn off the fire, chill.

-    After the oil was cold, input doenjang, chopped garlic, chopped ginger, chilli red powder and pepper. Mix until evenly distributed.

-    Heat another pan to cook. Then roasted this oil sauce about 10 minutes.

-    Wash white shells and oysters until clean so as not to smell fishy.

-    Cook white shells together with tofu silk, salt, 2/3 tablespoons oil sauce and 1 cup of dasima seaweed stock in a pan.

-    When cooking begins to boil, input the oysters, sliced spring onion and yellow egg. Cook back for 2 minutes.

-    Lift and serve this dish at the serving place.

-    Number of Servings : 3 Persons

Cooking Time :

-    Preparation : 40 minutes

-    Cooking : 15 minutes

-    Total : 55 minutes

Have a Nice Eat ...❤✌❤

KIMCHI JJIGAE

Main Material :

-    300 gr of Kimchi

-    5 cups of Water

-    100 gr of Beef

-    20 gr of Spring Onions

-    200 gr of Tofu

-    ½ piece or 70 gr Spanish Onion

Seasonings Material :

-    1 teaspoon of Chilli Red Powder

-    2 teaspoons of Garlic (finely chopped)

-    2 teaspoons of White Wine

-    1 teaspoon of Sesame Oil

How to make :

-    Cut kimchi with size ± 2 cm.

-    Clean and cut the beef with size ± 2 x 3 x 1 cm. Rinse with cold water and strain.

-    Cut across the spring onion with a thickness according to taste.

-    Cut two parts and cut spanish onion with thickness according to taste.

-    Cut tofu form a box with a size of 1.5 cm.

-    Combine all spices that have been specified as above.

-    Stir the kimchi and meat beef with all the spices that have been mixed.

-    Cook kimchi and meat beef that has been in the spice by using 3 cups water for ± 20 minutes.

-    Put in and add back 2 cups water, spanish onion, spring onion and tofu that have been cut. Cook back using medium heat for ± 10 minutes.

-    Lift and serve on the plate or serving place you prepare.

-    Number of Servings: 3 Persons

Cooking Time :

-    Preparation : 40 minutes

-    Cooking : 25 minutes

-    Total : 1 hour 5 minutes

Have a Nice Eat ...❤✌❤

SAMSAEK NAMUL

Spinach Seasonings Material :

-    400 gr of Spinach

-    1 teaspoon of Korean Soy Sauce

-    1 teaspoon of Salt

-    1 tablespoon of Sesame Oil

-    1 teaspoon of Garlic (finely chopped)

-    1 teaspoon of Sesame Seeds

Chinese Radish Seasonings Material :

-    500 gr of Chinese Radish

-    ¼ piece of Red Chili

-    ½ tablespoon of Sesame Seeds

-    ½ tablespoon of Sesame Oil

-    1 tablespoon of Spring Onions (chopped)

-    1 tablespoon of Garlic (finely chopped)

-    ½ tablespoon of Salt

-    ½ teaspoon of Ginger Juice

-    3 tablespoons of Water

-    Cooking Oil (to taste)

Fiddleheads Seasonings Material :

-    200 gr of Fiddleheads (boiled)

-    1 teaspoon of Sugar

-    1 tablespoon of Cooking Oil

-    1 teaspoon of Spring Onions (finely chopped white portion)

-    1 teaspoon of Soy Sauce (for soup)

-    1 teaspoon of Sesame Seeds

-    ½ tablespoon of Garlic (finely chopped)

-    4 tablespoons of Water

-    ½ teaspoon of Salt

-    Sesame Oil (to taste)

How to make :

Spinach Seasonings

-    Wash and boil salt spinach in boiling water for 30 seconds.

-    Rinse the spinach with cold water. Then squeeze

-    Stir spinach with seasonings such as salt, soy sauce for soup, garlic and sesame oil.

Chinese Radish Seasonings

-    Wash off and cut into chinese radish of 0.3 cm.

-    Throw red pepper seeds and cut fine.

-    Saute the onion until it smells fragrant in the skillet. Input and saute sliced ​​chinese radish using medium heat for ± 3 minutes. Put salt and ginger juice.

-    Put the water as much as 3 tablespoons, cover the pan and cook using a small fire for 7 - 8 minutes.

-    When the radish is soft and juicy, input the chopped onion and ½ tablespoon sesame oil. Stir well.

Fiddleheads Seasonings

-    Wash and boil the Fiddleheads in boiling water and remove the water.

-    Keep the Fiddleheads in a medium container, then season with onion, soy sauce, sesame oil, garlic in fine chopped, sugar, salt and 4 tablespoons of water. Let stand for ± 30 minutes.

-    Put enough cooking oil into the pan. Saute the Fiddleheads that seasoned for ± 5 minutes using medium heat.

-    Place all the finished vegetables or spices in the serving place. Then sprinkle with sesame seeds on top. Place chili sauce on top of the chinese radish.

-    Number of Servings : 3 Persons

Cooking Time :

- Preparation : 40 minutes

- Cooking : 15 minutes

- Total : 55 minutes

Have a Nice Eat ...❤✌❤