JAP CHAE

Main Materials :

Jap Chae

-    250 gr of Dangmyeon / Korean Soun Noodle

-    2 tablespoons of Vegetable Oil (for sauteing)

-    7 cloves of Garlic (finely chopped)

-    100 gr of Ground Beef

-    1 tablespoon of Sesame Seeds (roasted)

Seasoning Materials :

-    200 gr of Spanish Onions

-    150 gr of Carrots

-    100 gr of Red Peppers

-    100 gr of Green Peppers

-    30 gr of Chive Leaf

-    50 gr of White Ear Mushrooms (soak in hot water until fluffy)

-    1½ tablespoons of Soy Sauce

-    1 tablespoon of Sesame Oil

-    2 teaspoons of Sugar

-    1 teaspoon of Salt

-    1 teaspoon of White Pepper Powder

-    1 teaspoon of Sweet Soy Sauce

How to Make :

-    Soak dangmyeon in hot water until fluffy, then drain and set aside.

-    Heat vegetable oil, then saute garlic until fragrant.

-    Put the ground beef and cook until done

-    Put and stir-fry spanish onions, carrots, red peppers, chives, green peppers and white ear mushrooms using a large fire until cooked.

-    Add soy sauce, sesame oil, sugar, salt, white pepper powder and soy sauce and stir until evenly distributed.

-    Sprinkle the sesame seeds and serve them.

-    Number of Servings : 4 person.

Cooking Time :

-    Preparation : 20 minutes

-    Cooking : 80 minutes

-    Total : 100 minutes

Have a Nice Eat ... J

JEONGOL

Main Materials :

 

Jeongol

-    2 tablespoons of Sesame Oil

-    2 cloves of Garlic (finely chopped)

-    2 cm of Ginger (tossed)

-    2 pieces of Red Chili (cored and thinly sloped slices)

-    2 pieces of Green Chilli (seeded and thinly sloped slices)

-    2 tablespoons of Chilli Powder

-    200 gr of Mussel (wash)

-    300 gr of Squid (remove skin and ink, wash, cut)

-    150 gr of Shrimp (medium size, peel and set aside skin, head to make stock)

-    2 stalks of Spring Onions (thinly sloped slices)

-    125 gr of Chineese White Cabbage (cut)

-    150 gr of White Tofu (cut box 2 cm)

Seasoning Materials :

-    2 tablespoons of Vegetable Oil (to stir-fry)

-    6 cloves of Garlic (roughly chopped)

-    3 cm of Ginger (tossed)

-    2 pieces of Red Pepper (thin slanted slices)

-    3 tablespoons of Deonjang

-    2 tablespoons of Gochujang

-    12 pieces of Shell Tofu

-    50 gr of Dashima (soak until soft and drain)

-    2 teaspoons of Salt

-    2 tablespoons of Soy Sauce

-    1½ lt of Water

-    1 stem of Spring Onion

How to make :

Step I :

-    Heat cooking oil, saute ginger and garlic.

-    Put the red chili, gochujang and deonjang, then stir until blended.

-    Put the head of shrimp, shrimp skin, dashima and shell tofu. Cook until everything changes color.

-    Add salt, soy sauce and stir back until evenly distributed.

-    Enter the spring onions, water and stir back. Cook until boiling and cooked, remove, strain and set aside.

Step II :

-    Heat sesame oil, then saute garlic and ginger until all mixed.

-    Put the red pepper, chilli powder and green chilli stir back until blended.

-    Put squid, shrimp and shell tofu. Cook until all the ingredients turn stirring and pour the broth. Then bring to a boil.

-    Add white tofu and mustard mixture again evenly. Cook until all ingredients are mixed, lift and serve.

-    Number of Servings : 4 person.

Cooking Time :

-    Preparation : 20min

-    Cooking : 80 minutes

-    Total : 100min

Have a Nice Eat ...❤✌❤

YUKGAEJANG

Main Materials :

Yukgaejang

-    300 gr of Beef Brisket

-    7 glasses of Meat Sauce (broth beef)

-    100 gr of Fern

-    150 gr of Bean Sprout

-    1 piece of Red Chilli

-    1 piece of Green Chilli

-    100 gr of Oyster Mushroom

-    50 gr of Spanish Onions

-    2 stalks of Spring Onions

Seasoning Materials For Vegetables :

-    30 gr of Garlic

-    1 tablespoon of Chili Red Powder

-    2 tablespoons of Chili Oil

-    ½ teaspoon of Pepper

-    1 tablespoon of Sesame Oil

Seasoning Materials For Sauce :

-    3 tablespoons of Chili Red Powder

-    3 tablespoons of Soy Sauce

-    1 tablespoon of Garlic (finely chopped)

-    1 teaspoon of Gochujang

-    Preserved Soy Beans of Red Chilli

-    ½ teaspoon of Pepper

Additional Seasoning Materials :

-    1 tablespoon of Soy Sauce (for soup)

-    1 teaspoon of Salt

How to make :

-    Clean and boil the beef brisket in boiling water for 40 minutes. Strain the sauce.

-    Thin slices of ripe meat. Combine all the spices for the sauce as above.

-    Shredded oyster mushroom, cut fern with length ± 10 cm.

-    Split and cut spring onion. Wash and boil the bean sprouts briefly.

-    Cut spanish onions with thick appetite. Then cut into sloped green chili and red chili.

-    Combine oyster mushrooms, spring onions, ferns and bean sprouts along with spices.

-    Sauté oyster mushrooms, spring onions, fern and bean sprouts for ± 2 minutes.

-    Enter and simmer 7 glasses of meat sauce. Input the last beef and spanish onions. Cook back for 15 minutes.

-    Put with soy sauce for soup and salt. Before the lift, put the red chili and green chili. Remove and serve on a serving container.

-    Number of Servings : 2 person

Cooking Time :

-    Preparation : 50 minutes

-    Cooking : 30 minutes

-    Total : 80 minutes

Have a Nice Eat ...❤✌❤

JANCHI GUKSU

Main Materials :

Janchi Guksu

-    160 gr of Dry Noodles (thin)

-    10 gr of Carrots

-    50 gr of Beef (milled)

-    50 gr of Green Pumpkin

-    2 pieces of Shitake Mushroom

Other Materials :

-    40 gr of Anchovies Fish

-    30 gr of Spring Onion

-    1 tablespoon of Soy Sauce (for soup)

-    1 piece of Dashima Seaweed (size 10 x 10 cm)

-    ½ piece of Spanish Onions

-    100 gr of Chineese Radish

-    ½ tablespoon of Salt

-    1 lt of Water

-    20 gr of Dry Shrimp / Ebi

Shitake Mushroom and Meat Spices Material :

-    1 tablespoon of Soy Sauce

-    ¼ teaspoon of Pepper

-    1 tablespoon of Sesame Oil

-    ½ tablespoon of Sugar

Vegetable Seasonings Material :

-    1 teaspoon of Salt

-    ½ tablespoon of Sesame Oil

-    1 teaspoon of Pepper

Garnish Materials :

-    2 pieces of Omelet Eggs

-    1 piece of Red Chilli

-    1 piece of Green Chili

-    1 sheet of Gim (a kind of seaweed)

How to make :

How to Prepare Materials :

-    Roasted anchovy fish and dried shrimp.

-    Cut seaweed dashima size 5 x 5 cm, chineese radish size 2 cm and spring onions size 10 cm.

-    Slice shitake mushrooms. Then give the spices that have been specified along with milled beef.

-    Peel the carrots and pumpkin green skin. Then cut with shape and size according to your taste. Add salt to taste. Then squeeze until wilted.

-    Shredded gim (seaweed). Then cut the omelet with a size of ± 4 cm.

-    Cut round green chilies and red chilies.

How to make :

-    Boil water as much as 1 lt. Then input and boil dashima for 5 minutes, lift.

-    Add other ingredients such as radish, spring onion, anchovy and dried shrimp over medium heat for ± 20 minutes into the pan. Lift up the material.

-    Then season the sauce with 1 tablespoon of soy sauce and salt.

-    Heat sesame oil. Then stir-fry the carrots and green pumpkin with sesame oil separately.

-    Sauteed shitake mushrooms and milled beef flavored.

-    Boil noodles with boiling water until the noodles wither and soft. Drain.

-    Put the noodle into the bowl. Add beef, shitake mushrooms, carrots and green pumpkins.

-    Garnish with omelet, gim, red chili and green chili pieces.

-    Number of Servings: 2 person.

Cooking Time :

-    Preparation : 40 minutes

-    Cooking : 20 minutes

-    Total : 60 minutes

Have a Nice Eat ...❤✌❤