GIMBAP

Main Materials :

-    4 cups of Rice

-    5 cups of Water

-    4 pieces of Nori (seaweed)

-    5 pieces of Chicken Eggs

-    100 gr of Ground Beef

-    120 gr of Acid Pickled Radish

-    80 gr of Spinach

-    Cooking Oil (little bit)

Rice Materials :

-    1 sheet of Seaweed (nori) size 5 x 5 cm

-    1 teaspoon of Olive Oil

Rice Seasoning Materials :

-    ½ tablespoon of Sesame Oil

-    10 gr of Salt

-    10 gr of Sesame Seeds

Meat Seasoning Material :

-    1 teaspoon of Garlic (finely chopped)

-    1 tablespoon of Soy Sauce

-    1 teaspoon of Sugar

-    ½ teaspoon of Pepper

How to make :

-    Wash rice 4 - 5 times then cook with 5 glasses of water. After the rice is cooked, add salt, sesame oil and sesame seeds.

-    Cut vegetables and eggs that have been fried and store elongated.

-    Sauté the ground beef and season with soy sauce, pepper and sugar. Add the garlic to your taste.

-    Then spread the rice on the seaweed (nori) with the size 5 x 5 cm. Place the meat, egg and vegetable stir-fry on top of the already flattened rice, then gently roll it up.

-    Cut gimbap with 1 cm thick and place on plate.

-    Number of Servings : 4 person.

Cooking Time :

-    Preparation : 20 minutes

-    Cooking : 80 minutes

-    Total : 100 minutes

Have a Nice Eat ...❤✌❤

KIMCHI SOUP TAHU

Main Materials :

-    300 gr of Tofu Egg (cut box 1 cm)

-    200 gr of Chicken Fillet (cut box)

-    50 gr of Anchovy Fillets (Puree)

-    200 gr of Kimchi

Seasoning Materials :

-    1 teaspoon of Salt

-    ½ teaspoon of Pepper Powder

-    500 ml of Chicken Broth

-    2 cloves of Garlic (roughly chopped)

-    1 cm of Ginger (tossed)

How to make :

-    Boil the chicken broth with ginger and garlic, then cook until boiling.

-    Put the chicken fillet pieces and stir evenly, cook until the chicken becomes discolored.

-    Add anchovies fillet that have been in the puree, salt, kimchi and pepper powder, then mix well. Cook until boiling.

-    Before the lift, the input tofu eggs, stir back until evenly distributed. Cook briefly, lift and serve.

-    Number of Servings : 4 person.

Cooking Time :

-    Preparation : 20 minutes

-    Cooking : 80 minutes

-    Total : 100 minutes

Have a Nice Eat ...❤✌❤

MAE UN TANG

Main Materials :

-    2.5 lt of Water

-    6 tablespoons of Gochujang (fermented sticky rice and chili)

-    2 tablespoons of Gochugaru (Korean chili powder)

-    1 tablespoon of Sweet Soy Sauce

-    4 pieces of Radish (turnip small round shape)

-    150 gr of Squid (cut 1 cm thick round)

-    3 pieces of Chili Red (thinly sliced)

-    2 pieces of Red Snapper Fish (clean and cut 4 parts)

-    6 cloves of Garlic (finely chopped)

-    1 tablespoon of Salt

-    1 teaspoon of Sugar

-    3 stalks of Spring Onions (thinly sliced)

-    4 sticks of Kaelan (cut)

-    4 stalks of Celery (thinly sliced)

-    8 pieces of White Tofu (cut 2 cm thick and fry for a while)

-    10 pieces of Quail Egg (boiled)

How to make :

-    Boil water with gochugaru, gochujang and sweet soy sauce until evenly distributed.

-    Put the squid, radish and ½ piece of red chilli or to taste. Then cook over medium heat ± 3 minutes.

-    Add garlic, red snapper fish, sugar and salt. Cook until the fish is cooked.

-    Cook with celery add, spring onions, kaelan, white tofu, quail eggs and red chilli leftovers. Stir back until evenly, lift and serve.

-    Number of Servings : 3 person.

Cooking Time :

-    Preparation : 20 minutes

-    Cooking : 60 minutes

-    Total : 80 minutes

Nb. :

-    Taste of the original Korean spicy Mae Un Tang is very suitable served in the afternoon before the evening.

-    For those of you who are confused to look for materials. Here is the explanation, for Gochujang is the fermentation of chili and sticky rice that is generally available in Korean supermarkets. As for Gochugaru is a chili powder typical of Korea and Radish or Turnip is a kind of radish in the form of red skin, round and small fleshy with a stinging taste.

Have a Nice Eat ...❤✌❤

BIBIMBAP

Main Materials :

-    100 gr of Japanese Spinach Leaf / Horenzo

-    600 gr of White Rice (hot)

-    6 tablespoons of Kimchi

Vegetable Stir-fry of Materials :

-    3 tablespoons of Vegetable Oil

-    100 gr of Carrots (cut into matches)

-    100 gr of Zucchini (cut)

-    100 gr of Radish (cut into matches)

-    75 gr of Bean Sprout

-    3 tablespoons of Sesame Oil

-    1½ teaspoon of Salt

Sautéed Beef of Materials :

-    2 tablespoons of Vegetable Oil

-    150 gr of Ground Beef

-    1 tablespoon of Sesame Oil

-    1 teaspoon of Soy Sauce

-    ¼ teaspoon of Sugar

Sauce Material (mix well) :

-    3 tablespoons of Gochujang

-    3 cloves of Garlic (roughly chopped)

Broth Materials (cooked to boil) :

-    350 ml of Beef Broth

-    2 stalks of Spring Onions (sliced ​​½ cm)

-    2 cloves of Garlic (roughly chopped)

-    1 teaspoon of Soy Sauce

-    ¼ teaspoon of Salt

-    ¼ teaspoon of White Pepper Powder

Topping Broth of Material :

-    2 pieces of Chicken Egg (make omelette, roll and thinly sliced)

How to make :

-    Boil the Japanese Spinach Leaf / Horenzo until cooked and lift.

-    Soak in cold water until ripening stops, remove and drain horenzo.

-    Heat the vegetable oil and stir-fry the vegetables alternately while in comply sesame oil and salt until cooked, remove and drain.

-    Heat the sesame oil and vegetable oil and stir-fry the beef ingredients, while mixing the soy sauce and sugar until cooked, remove and set aside.

-    Prepare the rice inside each serving bowl and put vegetables, kimchi, beef, then pour the sauce until evenly distributed.

-    Serve with broth and sprinkle broth topping.

-    Number of Servings : 6 person.

Cooking Time :

-    Preparation : 20 minutes

-    Cooking : 80 minutes

-    Total : 100 minutes

Have a Nice Eat ...❤❤

JAJANG MYEON

Main Materials :

-    600 gr of Wet Noodles

-    100 gr of Beef

-    2 pieces of Spanish Onions

-    1 piece of Potato

Seasoning Materials :

-    ½ piece of Zucchini

-    1 tablespoon of Sugar

-    4 tablespoons of Sago Flour (dissolve)

-    7 tablespoons of Vegetable Oil

-    2 cups of Water

-    6 tablespoons of Jajangmyeon Sauce (Chunjang)

Supplementary Material :

-    Korean Yellow Radish Pickles

How to make :

-    Cut the beef in a square shape and follow the fiber so the meat is not hard.

-    Cut spanish onions form boxes, zucchini and potatoes.

-    Heat vegetable oil ± 6 tablespoons and sauteed jajangmyeon sauce along with that all materials.

-    Stir all materials until well blended, then pour sago water, leave ± 5 minutes and turn off the fire.

-    Boil the wet noodles and rinse with water.

-    Put the noodle into a large bowl and pour the sauce and other materials into it.

-    Serve with Korean yellow radish pickles.

-    Number of Servings : 4 peeson.

Cooking Time :

-    Preparation : 20 minutes

-    Cooking : 80 minutes

-    Total : 100 minutes

Have a Nice Eat ...❤❤

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