Recipe
Kimmari Cheese Tteokbokki
food Food type Main Ingredients Take time Serve Korea Snacks other 30 minutes 3 places ingredient 1 plate 6 pieces Marie pliers 140 grams of gochujang sauce 80 grams Chongga large tteokbokki sticks 60 grams of Horeca shredded cheddar cheese 1 set Aero black PP food box, 2 compartments with lid, 900 ml. x 25 sets 18 pieces of Kimmari ingredients 100 grams of Chongjongwon Korean glass noodles 15 ml soybean oil 100 grams of carrots, cut into 4 cm long strips, 2*2 mm thick 20 ml Chongjongwon Korean soy sauce 5 grams of fine sugar 10 grams Aero sesame oil 20g Chongjongwon Korean Soy Sauce 3 sheets of Bandarun seaweed wrapped in rice, grade C 200 grams Daesang Chef One Korean Fried Batter 300 grams of cold water 50 ml palm oil 1 gram white sesame 0.5 g parsley Ingredients for Gochujang Sauce Recipe, 3 servings 80 g Chongjongwon Gochujang Korean Chili Sauce 1 kg 5 grams Daesang Anchovy Seasoning Powder 10 grams Aero sesame oil 30 grams Mitr Phol Bakery Sugar 300 ml plain water Preparation Boil glass noodles in boiling water until cooked for about 5 minutes, then remove and rinse with cold water. Use scissors to cut the noodles into 2-inch lengths. Place a pan over medium heat. Add mushrooms and carrots and stir-fry until cooked. Add glass noodles and season. 3 sheets of seaweed (cut in half to get 6 small sheets) 1 small sheet of seaweed, add 60 grams of noodles (weighed from the weight of the boiled noodles and stir-fried) Put the stir-fried glass noodles into the wrapper, leaving a seaweed edge, and add a little water. Roll it up tightly. Mix the tempura flour with cold water until blended. Dip the wrapped seaweed in the mixture and fry at 150 degrees. Fry until golden brown, then remove and drain the oil. How to make tteokbokki 1. Bring clean water to a boil, then add the kombu. Wait until the water boils again, then scoop out the kombu. 2. Add dried fish soup powder and season with gochujang. 3. Add soy sauce, mulyod, chili powder, mix well. 4. Add the tteokbokki and stir-fry until cooked. 5. Serve by pouring the tteokki onto a plate, placing the kimmarie on top and sprinkling with cheese."
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Kimchi Soup
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 500 ml. plain water ((boiled chicken legs)) 100 grams of chicken legs ((boiled chicken legs)) 30 g Chongjongwon Gochujang Korean Chili Sauce ((boiled chicken legs)) 15 grams sesame oil 10 grams ginger 10 grams garlic 5 grams chopped Japanese leeks 30g Chongjongwon Gochujang Korean Chili Sauce 15 g Chongjongwon Korean chili powder, coarse type 125 grams kimchi 300 ml plain water 10 grams of sugar 4 grams of salt 150 grams of white tofu 1 egg Preparation Bring water to a boil, add gochujang, Korean chili sauce, stir until dissolved, when the water boils, add chicken legs, boil for 30 minutes, set aside. Put sesame oil in a pot, ginger, garlic, stir-fry until fragrant, add Japanese leek, stir-fry until well blended, add gochujang, Korean chili sauce. Stir to mix well, add coarsely ground Korean chili peppers, add kimchi, add water. Season with sugar and salt. Cut the tofu and add the chicken legs to the pot and bring to a boil.
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Budaejjigae
food Food type Main Ingredients Take time Serve Korea Soup / Curry / Clear Soup pig 90 minutes 5 places ingredient 70 grams of bok choy 50 grams carrots 60 grams Japanese leeks 50 grams of enoki mushrooms 50 grams of golden needle mushrooms 50 grams of Chinese cabbage 50g Chongjongwon Gochujang Korean Chili Sauce 5 grams minced garlic 10 grams sesame oil 20 grams of Daesang anchovy seasoning powder 10 grams of Song Jong Won finely ground Korean chili peppers 15 grams sugar 1 block Samyang instant ramen, spicy chicken flavor Samyang Ramen Seasoning Powder, Instant Ramen, Spicy Chicken Flavor 4 pieces New Zealand mussels 3 pieces of canned Spam ham 5 shrimps 80 grams squid 50 grams sausage 75 grams canned beans 50 grams of mozzarella cheese 1.2 liters of water Preparation Mix gochujang sauce, minced garlic, and sesame oil together. Bring water to a boil, add ingredient 1 and stir until dissolved. Add anchovy seasoning powder, finely ground Korean chili peppers, and sugar. Add Samyang Instant Ramen, Spicy Chicken Flavor, and the seasoning packet. Arrange all ingredients in a hot pot, add canned beans, mozzarella cheese, then pour the soup over it. Bring to a boil in a hot pot until cooked.
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Korean glass noodle stewed chicken
food Food type Main Ingredients Take time Serve Korea side dish chicken 33 minutes 2 places ingredient 1 tablespoon vegetable oil 3 dried red chili peppers 400 grams of chicken thighs, cut into pieces 25 grams 10 grams minced garlic 10 grams minced ginger 200 grams of potatoes, diced 4 cm. 500 grams of water 60 grams Korean soy sauce 50 grams oyster sauce 30 grams Korean corn syrup 5 grams brown sugar 100 grams of carrot slices 60 grams fresh champignon mushrooms, sliced 100 grams of sliced onion 150 grams of Korean glass noodles, soaked in water 10 grams green chili peppers 10 grams of red chili peppers 1 tablespoon sesame oil 1 teaspoon coarsely ground black pepper Preparation Dried chilies cut into sections, fried in oil until fragrant, stir-fried chicken in oil, garlic, ginger, potatoes. Add water, season with Korean soy sauce, corn syrup, oyster sauce, brown sugar, carrot, onion, mushroom, Korean glass noodles, chili pepper, boil until vegetables are cooked. Sprinkle with coarsely ground black pepper and serve.
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Cheese Tteokbokki
food Food type Main Ingredients Take time Serve Korea Rice and flour Flour and bread 20 minutes 2 places ingredient 3 cups water 4 sheets of kombu seaweed 360 grams of tteokbokki 120 grams of gochujang sauce, Chongjongwon brand 2 tablespoons sugar 1 teaspoon anchovy seasoning powder 200 grams of Aero brand fish tofu 30 grams of mozzarella mixed with cheddar cheese, Aero brand 1 tablespoon Korean chili powder Preparation Boil water, add kombu seaweed, mix in Korean chili powder, white sugar, anchovy seasoning powder. Add tteokbokki and boil for 10 minutes. Add fish tofu and boil for another 5 minutes. Scoop into a plate, sprinkle with mozzarella cheese mixed with cheddar cheese, microwave for 30 seconds, serve.
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Korean Pork Ribs Kalbi
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1.2 kg pork ribs, cut into sections 1.5 kg cold water 280 grams of Kalbi Pork Sauce, Chongjongwon brand 1 liter water 1 carrot, cut into bite-sized pieces 10 chestnuts 60 grams broccoli 1 piece red chili pepper Preparation Soak pork ribs in cold water for 1 hour, drain, marinate with Kalbi Pork Marinade, Chongjongwon brand, marinate for 2 hours. Boil the ribs with 1 liter of water over low heat for 1 hour. Add the carrots and chestnuts and boil until the carrots are cooked. Turn off the heat. Garnish with red chili and broccoli. Serve with steamed rice.
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Kimchi Stir-fried Udon
food Food type Main Ingredients Take time Serve Korea Meat dishes pig 15 minutes 1 place ingredient 1.5 liters of Shoyu, Aero brand (yakiniku sauce ingredient) 1.5 liters white sugar (yakiniku sauce ingredient) 150 grams of onion (yakiniku sauce ingredient) 150 g peeled red apple (yakiniku sauce ingredient) 1 clove of Chinese garlic, peeled (yakiniku sauce ingredient) 1 tablespoon miso (yakiniku sauce ingredient) 2 tablespoons of Aero brand sake (yakiniku sauce ingredient) 2 tablespoons of Aero brand sesame oil (yakiniku sauce ingredient) 2 tablespoons roasted white sesame seeds (yakiniku sauce ingredient) 1 tablespoon seven-color chili powder (yakiniku sauce ingredient) 1 block frozen udon noodles, Aero brand (ingredients for 1 serving of stir-fried kimchi udon) 1 tablespoon Aero brand soybean oil (for 1 serving of Kimchi Fried Udon) 1 clove garlic, minced (for 1 serving of Kimchi Udon) 80 grams sliced pork belly (ingredients for 1 serving of Kimchi Udon) 30 grams sliced onion (for 1 serving of Kimchi Udon) 10 slices of thinly sliced carrots (1 serving of Kimchi Udon) 20 grams sliced shiitake mushrooms (1 serving of Kimchi Udon) 60 grams diced cabbage (1 serving of Kimchi Udon) 60 grams of Chinese cabbage kimchi (1 serving of Kimchi Stir-fried Udon) 50 grams Yakiniku sauce (1 serving of Kimchi Udon) 10 grams of Mizuna lettuce (1 serving of Kimchi Udon) A little seaweed, cut into strips (Ingredients for 1 serving of Kimchi Udon) A little white sesame (Ingredients for 1 serving of Kimchi Udon) Preparation Blend all the ingredients for yakiniku sauce together and bring to a boil. Turn off the heat and add the roasted shallots and seven-color chili powder. Set aside. Boil udon noodles and set aside. Stir-fry garlic with soybean oil, pork belly, onion, carrot, shiitake mushroom, cabbage, and Chinese cabbage kimchi together. Add udon noodles and stir-fry. Add yakiniku sauce and stir-fry until well blended. Serve with mizuna salad, seaweed, and white sesame seeds on top.
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Bibimbab
food Food type Main Ingredients Take time Serve Thai 1 chicken 20 minutes 1 place ingredient 6 teaspoons gochujang sauce (bibimbap sauce ingredient) 4 teaspoons corn syrup (bibimbap sauce ingredient) 1 teaspoon Aero sesame oil (bibimbap sauce ingredient) Vegetable oil for stir-frying (Bibimbap ingredients, serves 2) 80 g shredded carrots (bibimbap ingredients, 2 servings) 40 grams of sliced wood ear mushrooms (bibimbap ingredients, 2 servings) 60 grams of Chinese kale, cut into sections (bibimbap ingredients, serves 2) 100 grams zucchini, sliced (bibimbap ingredients, 2 servings) 30 grams of enoki mushrooms (bibimbap ingredient, 2 servings) 60 grams of large bean sprouts (bibimbap ingredients, 2 servings) 6 teaspoons Aero brand sesame oil (for 2 servings of bibimbap) Salt for seasoning (Bibimbap Ingredients, 2 servings) 200 grams of AERO Japanese rice, cooked (bibimbap ingredients, 2 servings) 1 egg (bibimbap ingredients, 2 servings) White sesame (Ingredients for bibimbap, 2 servings) Preparation Make the sauce by mixing gochujang, corn syrup, and sesame oil together. Stir-fry all vegetables separately. Season with sesame oil and salt. Fry an egg Arrange the stir-fried vegetables on top of the rice, put a fried egg in the middle, sprinkle with roasted white sesame seeds, serve with sauce.
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Black bean noodles, jajangmyeon
food Food type Main Ingredients Take time Serve Korea side dish vegetable 40 minutes 1 place ingredient Frozen thin ramen noodles, Aero brand 100 grams of diced pumpkin 100 grams diced potatoes 4 mushrooms 1/2 onion 2 tablespoons vegetable oil 1 teaspoon minced garlic 50 grams pork 4 fresh shiitake mushrooms 1 teaspoon anchovy seasoning powder 2 teaspoons cornstarch 2 tablespoons brown sugar 50 grams of Chunjang black soybean paste, Chongjongwon brand 40 grams of frozen shrimp, Aero brand 40 grams squid 2 cups water Preparation Stir-fry garlic with oil, pork, potatoes, onions, pumpkin until wilted. Add shiitake mushrooms, button mushrooms, shrimps and squid. Add Chunjang black soybean sauce and stir-fry over high heat. Mix plain water with anchovy seasoning powder, cornstarch, and brown sugar. Mix well and add to the stir-fry pan. Stir-fry until cooked. Served with frozen ramen noodles, Aero brand.
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Tokkuk
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 200 grams of beef or pork, cut into small pieces. Beef or pork, cut into small pieces. 4 cloves of garlic, minced 1/2 teaspoon salt 2 stalks Japanese leeks 1 piece red chili pepper 2.5 liters of water 500 grams of tteokguk 1 teaspoon beef seasoning or anchovy seasoning 1 tablespoon anchovy fish sauce, Chongjongwon brand Salt as desired 20 grams of sliced omelet 1 sheet fried seaweed A little red chili pepper 1/2 teaspoon coarsely ground black pepper 1 teaspoon sesame oil Preparation Boil water and simmer beef over medium heat for 1 hour. Add tteokguk and boil for 10-15 minutes. Season with anchovy seasoning powder, anchovy sauce, and salt. Then add spring onions. Served with seaweed in olive oil, shredded egg, chili peppers, sprinkled with coarsely ground black pepper and sesame oil.
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Kimchi Fried Rice with Cheese
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1 tablespoon vegetable oil 100 grams of coarsely chopped Chinese cabbage kimchi 40 grams diced onion 40 grams of diced ham 200 grams of cooked Japanese rice 20 grams of gochujang sauce 2 tablespoons sesame oil 1 teaspoon ground Korean chili powder 40 grams of mozzarella cheese mixed with cheddar cheese 1 Onsen egg Rosemary leaves, for garnish Preparation Heat a pan with vegetable oil and stir-fry the kimchi for about 30 seconds. Add diced onion and stir-fry until well blended. Add sliced ham and stir-fry until well blended. Add cooked Japanese rice and stir-fry until well blended. Add gochujang sauce, fine Korean chili powder, and sesame oil, and stir-fry until well blended. Scoop kimchi fried rice into bowls (the bowls can be put in the oven). Sprinkle with mozzarella cheese mixed with cheddar cheese. Bake until cheese melts. Top the rice with the onsen egg and garnish with rosemary leaves. Serve.
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Korean soybean paste soup
food Food type Main Ingredients Take time Serve Korea Soup / Curry / Clear Soup shrimp 30 minutes 1 place ingredient 60 grams of potatoes, diced 2 cm. 60 grams of diced onion, 2 cm. 60 g zucchini, diced 2 cm. 10 grams of large garlic cloves, finely chopped 500 grams of water 1/2 teaspoon anchovy powder 60 grams of large white shrimp, peeled and cut into sections 140 grams of Momen tofu, cut into 1-inch cubes 50 grams of Korean soybean paste 10 grams of red chili, sliced 10 grams of green chilli, sliced 10 grams of sliced Japanese leeks Preparation Place a Korean stone pot on the stove, add diced potatoes, diced zucchini, diced onion, finely chopped large cloves of garlic, and water. Add anchovy powder. When it boils, add cut white shrimp, diced Momen tofu, sliced red and green chili peppers, sliced Japanese leek. Add Korean soybean paste and boil for 5 more minutes. It's ready to serve.
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Kimchi Fried Rice
food Food type Main Ingredients Take time Serve Korea Rice and flour pig 15 minutes 1 place ingredient 1 tablespoon vegetable oil 100 grams of coarsely chopped Chinese cabbage kimchi 40 grams diced onion 40 grams sliced ham 200 grams of cooked Japanese rice 20 grams of gochujang sauce 2 tablespoons sesame oil 1 teaspoon ground Korean chili powder Lightly roasted white sesame seeds 1 fried egg 1 stalk of spring onion Seasoned fried seaweed, cut into small pieces (for decoration) Preparation Heat a pan with vegetable oil and stir-fry the kimchi for about 30 seconds. Add diced onion and stir-fry until well blended. Add sliced ham and stir-fry until well blended. Add cooked Japanese rice and stir-fry until well blended. Add gochujang sauce, fine Korean chili powder, and sesame oil, and stir-fry until well blended. Fry an egg. Heat a Teflon pan and wipe it with a little oil. Place the mold to fry the egg. Arrange kimchi fried rice on a plate, top with fried egg, seasoned seaweed cut into small pieces, sprinkle with roasted white sesame seeds, and serve.
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Bulgogi Pork Ribs, Hot Plate
food Food type Main Ingredients Take time Serve Korea Meat dishes pig 30 minutes 1 place ingredient 100 grams of bulgogi sauce, Aro brand 1 tablespoon oil 400 grams pork ribs 1 teaspoon light soy sauce 1 teaspoon oyster sauce 1/4 teaspoon peppercorns 750 ml. plain water 100 grams of onion 20 grams of chopped Japanese green onions 50 grams of mozzarella cheese 5 grams chopped green onions 2 grams of roasted white sesame seeds Preparation Heat a pan with oil, stir-fry pork ribs until browned, then add bulgogi sauce, season with soy sauce, pepper, oyster sauce and add onion, continue to simmer until the soup starts to thicken and the pork ribs are tender. Heat a hot pan over a hot flame, then place the pork ribs on the hot pan, place the chopped Japanese onion, sprinkle with cheese and chopped green onion, and serve with rice, side dishes and fresh vegetables.
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Korean Soy Sauce Pickled Shrimp Set
food Food type Main Ingredients Take time Serve Korea Seafood shrimp 14 minutes 1 place ingredient 1 Gala Apple #120 (Korean Pickle Ingredient) 150 grams of onion 30 grams of Chinese garlic 15 grams of old ginger 2 grams, 100 grams of dried red chili 20 grams Taberu kelp kombu (for making soup) 100 grams 600 cc Aero concentrated dried fish soup 1 liter 400 grams of sugar 1200 grams of water 100 cc. fish sauce 700 ml.*3 (Seafood dipping sauce ingredients) 80 grams coconut sugar 60 grams of Chinese garlic 60 grams of red chili peppers 6 limes 5 grams Ajinomoto Plus MSG 420 grams 8 large white shrimp, net bag, 41-45 pieces/kilogram (pickled shrimp set with rice, seaweed, shrimp eggs) 100 grams Korean pickle juice 10 grams of red chili peppers, sliced 10 grams of Chinese garlic, sliced 2 grams coriander 1 gram of roasted white sesame seeds 30 grams seafood dipping sauce 150 grams of Aro Japanese rice, cooked 20g ARO Frozen Orange Herring Roe 500g 1 pack M&K Korean style roasted seaweed, original flavor, 5 g, pack of 6 packs 2 pcs Aero Sauce Cup with PET Lid 2 oz. Pack of 100 pcs. 1 piece Aero microwave bowl, size 350 ml., pack of 25 pieces 1 piece Advanced Bio Eco-friendly food box with clear square lid, size 650 ml. Preparation How to make Korean pickle 1. Prepare chopped onion, chopped apple with skin, sliced ginger, sliced garlic, dried chili, and kombu seaweed. 2. Put all ingredients in a pot, bring to a boil, reduce heat to medium, open the lid slightly, boil for 20 minutes. 3. Strain the mixture, leaving only the sauce. 4. Let it cool before pickling. 5. The sauce can be stored in the refrigerator for 7 days. How to make seafood dipping sauce 1. Blend all ingredients together. 2. Can be stored in the refrigerator for 2 days. How to make pickled shrimp 1. Remove the head and tail of the shrimp and remove the black vein. 2. Soak the shrimp in soda and add ice for 10 minutes. 3. Rinse off the soda and drain the water. 4. Put 8 shrimps in the box. 5. Add 100 grams of pickling liquid. 6. Add 10 grams of sliced Chinese garlic. 7. Add 10 grams of sliced red chili. 8. Pickle in the refrigerator for at least 12 hours before selling. Can be pickled for no more than 48 hours. 9. Before serving, sprinkle with white sesame seeds and garnish with coriander. How to make rice, seaweed, shrimp eggs, and dipping sauce 1. Scoop 150 grams of cooked Japanese rice into a box. 2. Scoop 20 grams of shrimp eggs into a cup. 3. Scoop 30 grams of dipping sauce into a cup. 4. Korean seaweed, served in a whole pack
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Korean Soy Sauce Marinated Salmon Set
food Food type Main Ingredients Take time Serve Korea Seafood Salmon 14 minutes 1 place ingredient 1 Gala Apple #120 (Korean Pickle Ingredient) 150 grams of onion 30 grams of Chinese garlic 15 grams of old ginger 2 grams, 100 grams of dried red chili 20 grams Taberu kelp kombu (for making soup) 100 grams 600 cc Aero concentrated dried fish soup 1 liter 400 grams of sugar 1200 grams of water 100 cc. fish sauce 700 ml.*3 (Seafood dipping sauce ingredients) 80 grams coconut sugar 60 grams of Chinese garlic 60 grams of red chili peppers 6 limes 5 grams Ajinomoto Plus MSG 420 grams 100 grams of salmon sashimi, 9-11 grams/piece (Pickled salmon set with rice, seaweed, shrimp eggs) 100 grams Korean pickle juice 10 grams of red chili peppers, sliced 10 grams of Chinese garlic, sliced 2 grams coriander 1 gram of roasted white sesame seeds 30 grams seafood dipping sauce 150 grams of Aro Japanese rice, cooked 20g ARO Frozen Orange Herring Roe 500g 1 pack M&K Korean style roasted seaweed, original flavor, 5 g, pack of 6 packs 2 pcs Aero Sauce Cup with PET Lid 2 oz. Pack of 100 pcs. 1 piece Aero microwave bowl, size 350 ml., pack of 25 pieces 1 piece Advanced Bio Eco-friendly food box with clear square lid, size 650 ml. Preparation How to make Korean pickle 1. Prepare chopped onion, chopped apple with skin, sliced ginger, sliced garlic, dried chili, and kombu seaweed. 2. Put all ingredients in a pot, bring to a boil, reduce heat to medium, open the lid slightly, boil for 20 minutes. 3. Strain the mixture, leaving only the sauce. 4. Let it cool before pickling. 5. The sauce can be stored in the refrigerator for 7 days. How to make seafood dipping sauce 1. Blend all ingredients together. 2. Can be stored in the refrigerator for 2 days. How to make pickled salmon 1. Cut the fish into 9-11 gram pieces and put them in 100 gram boxes (1 box contains approximately 9-11 pieces). 2. Add 100 grams of pickling liquid. 3. Add 10 grams of sliced Chinese garlic. 4. Add 10 grams of sliced red chili. 5. Pickle in the refrigerator for at least 12 hours before selling. Can be pickled for no more than 48 hours. 6. Before serving, sprinkle with white sesame seeds and garnish with coriander. How to make rice, seaweed, shrimp eggs, and dipping sauce 1. Scoop 150 grams of cooked Japanese rice into a box. 2. Scoop 20 grams of shrimp eggs into a cup. 3. Scoop 30 grams of dipping sauce into a cup. 4. Korean seaweed, served in a whole pack
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Crispy Chicken with Korean Sauce
food Food type Main Ingredients Take time Serve Korea Meat dishes chicken 30 minutes 1 place ingredient Korean sauce 350 grams of Daesang Gochujang 400 ml plain water 200 ml Korean soy sauce 200 grams of sugar 50 grams corn starch 100 ml. water (to dissolve the flour) Fried Chicken Wings 2 kg aro frozen chicken wings (thawed) 100 grams Savepack Crispy flour (dry flour) 100 grams Savepack Crispy flour (Frying flour) 5 grams of salt 200 ml. plain water Fried Chicken Wings 2 kg aro frozen chicken wings (thawed) 100 grams Savepack Crispy flour (dry flour) 100 grams Savepack Crispy flour (Frying flour) 5 grams of salt 200 ml. plain water Fried Chicken Wings 2 kg aro frozen full chicken wings (thawed) 100 grams Savepack Crispy flour (dry flour) 100 grams Savepack Crispy flour (Frying flour) 5 grams of salt 200 ml. plain water SET A 2 pieces of fried chicken wings 1 piece fried chicken wings 60 grams sauce Set B 4 pieces of fried chicken wings 2 pieces of fried chicken wings 120 grams sauce Set C 8 pieces of fried chicken wings 200 grams sauce Preparation How to make fried chicken Wash the chicken and drain the water. Coat it with salt, then coat it all over with flour (1). Mix flour (2) and water, stir until the ingredients are well combined. Take the chicken coated with dry flour in step 1 and coat it with the wet flour mixed in step 2. Heat oil to 130 degrees. When hot, add chicken and fry for 5 minutes or until the flour is cooked and golden brown. Let the chicken cool completely. It can then be stored in either the refrigerator or freezer. Put the chilled fried chicken back into the oil and fry again at 130 degrees Celsius until the chicken is cooked and has the desired color. note : If you take the fried chicken out of the freezer for the first time, you must let it thaw before frying it for the second time. How to make sauce Dissolve the flour and water (2) together. Pour all ingredients into a pot and heat until the sauce thickens.
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3 recipes for marinated pork
food Food type Main Ingredients Take time Serve Korea Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place ingredient Gochujang marinade recipe 1000 grams of frozen Korean pan-fried skinless pork belly 20 ml Aero sesame oil 50 ml Chongjongwon Korean soy sauce 30g Chongjongwon Gochujang Korean Chili Sauce Mitr Phol Pure White Sugar 1 kg. Bulgogi marinade recipe 1000 kg. Frozen Korean Pan-fried Pork Neck 200 g Chongjongwon Korean Pork Bulgogi Marinade Sauce BBQ Marinade Recipe 1000 grams of frozen Korean pan-fried skinless pork belly 50 ml Emerald vegetable oil 100 grams of barbecue powder Preparation Thaw frozen pork. Once the pork has thawed, remove it and pat dry before marinating. Pour the seasonings into a mixing bowl and mix them together first, then add the pork and mix well. When well mixed, put the pork into the container to be vacuumed. Ferment for at least 1 hour at a temperature of 4-7 degrees Celsius. Note: In step 3, you can tie the bag tightly instead, but vacuuming will extend the shelf life by 6 days, while normal storage will not last more than 3 days.
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Korean ramen
food Food type Main Ingredients Take time Serve Korea Noodles and pasta pig 30 minutes 1 place ingredient Spicy Ramyeon 500 cc. water 1 pack Shin Ramyun Super Spicy 30 grams of tteokguk flour 50 grams of Chinese cabbage kimchi 10 grams of chopped Japanese green onions 2 grams of red chili peppers, cut into sections 2 grams of green chili peppers, cut into sections 10 grams of pickled radish Ramyeon - Seafood 500 cc. water 1 pack Nongshim Neo-oguri seafood ramen 30 grams of white shrimp with tail (55-70 pieces/pack) 30 grams frozen cuttlefish rings 10 grams of chopped Japanese green onions 2 grams of red chili peppers, cut into sections 2 grams of green chili peppers, cut into sections 10 grams of pickled radish Spicy Chicken Cheese Dry Ramyeon (Ramyeon - Hot chicken Cheese) 500 cc. water 1 pack Samyang Spicy Chicken Cheese Dry Ramen 1 egg, size 2 40 grams of thinly sliced shabu-grade pork belly, 1.5 mm. 10 grams of chopped Japanese green onions 2 grams of red chili peppers, cut into sections 2 grams of green chili peppers, cut into sections 10 grams of pickled radish Spicy Chicken Dry Ramyeon (Ramyeon - Hot chicken) 500 cc. water 1 pack Samyang Spicy Chicken Dry Ramen 3 pieces smoked chicken cocktail sausage 15 grams of shredded mozzarella cheese mixed with cheddar cheese 10 grams of chopped Japanese green onions 2 grams of red chili peppers, cut into sections 10 grams of pickled radish Preparation How to make Spicy Ramyeon Separate the seasonings into bowls. Bring water to a boil, add ramen noodles, tteokguk and kimchi, and boil for 4-5 minutes. Pour the noodle water into the seasoning bowl, dissolve the seasoning, then pour the noodles into the bowl. Blanch the spring onions and red and green chilies and boil for 15 seconds. Garnish on top. Served with pickled radish How to make Seafood Ramyeon (Ramyeon - Seafood) Separate the seasonings into bowls. Bring water to a boil, add ramen noodles and boil for 4 minutes. Add seafood and boil for 30 seconds until cooked. Pour the noodle water into the seasoning bowl, dissolve the seasoning, then pour the noodles into the bowl. Blanch the spring onions and red and green chilies and boil for 15 seconds. Garnish on top. Served with pickled radish How to make Spicy Chicken Cheese Dry Ramyeon (Ramyeon - Hot chicken Cheese) Separate the seasonings into bowls. Bring water to a boil, add ramen noodles and boil for 4-5 minutes. Pour out the noodle water, leaving 3 tablespoons. Add the noodles and 3 tablespoons of water. Mix well. Pour into a bowl. Boil the Shabu pork in boiling water for 30 seconds until the pork is cooked. Place the pork on the noodles. Make onsen eggs by boiling the eggs in hot water until they are completely submerged. Cover and leave for 15 minutes. Soak in ice mixed with cold water for 10 minutes. Then crack the onsen egg onto the noodles. Blanch the spring onions and red and green chilies and boil for 15 seconds. Garnish on top. Served with pickled radish How to make Spicy Chicken Cheese Dry Ramyeon (Ramyeon - Hot chicken Cheese) Separate the seasonings into bowls. Bring water to a boil, add ramen noodles and boil for 4-5 minutes. Pour out the noodle water, leaving 3 tablespoons. Add the noodles and 3 tablespoons of water. Mix well. Pour into a bowl. Score the sausage on both sides and boil in boiling water for 30 seconds until cooked. Place on top of the noodles. Place cheese on top of noodles. Blanch the spring onions and red and green chilies and boil for 15 seconds. Garnish on top. Served with pickled radish
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Korean rice
food Food type Main Ingredients Take time Serve Korea rice vegetable 30 minutes 1 place ingredient 60 grams of gochujang sauce 5-Minute Bibimbap Sauce - Serves 4 40 cc sesame oil 20 grams corn syrup 6 grams of anchovy seasoning powder 5-minute Sesame Oil Carrots, makes 7 servings 100 grams of carrots 10 cc sesame oil 1 gram salt Sesame Oil Erinji, 5 minutes, makes 10 servings 100 grams of king oyster mushrooms 10 cc sesame oil 1 gram salt 5 minutes of sesame oil Chinese kale, makes 4 servings 100 grams of Chinese kale 10 cc sesame oil 1 gram salt 5-minute sesame oil wood ear mushrooms, makes 9 servings 100 grams of wood ear mushrooms 10 cc sesame oil 1 gram salt Bibimbap - Pork Bulgogi (Bibimbap - Pork Bulgogi) 5 minutes, makes 1 serving 200 grams of cooked Japanese rice 10 cc soybean oil 40 grams of thinly sliced shabu-grade pork belly, 1.5 mm, Aro 10 grams of Korean Bulgogi Pork Marinade Sauce 5 cc sesame oil 30 grams of bibimbab sauce 10 grams of carrots, sesame oil 10 grams of eryngii sesame oil 40 grams of Chinese cabbage kimchi 20 grams of Chinese kale with sesame oil 10 grams of sesame oil wood ear mushrooms 1 egg, size 2 1 gram of roasted white sesame seeds Pork Kimchi Bap (5 minutes) Makes 1 serving 200 grams of cooked Japanese rice 10 cc soybean oil 60 grams of Chinese cabbage kimchi 40 grams of onion 10 grams carrots 80 grams of thinly sliced shabu-grade pork belly, 1.5 mm, Aro 40 cc Aro Yakiniku Sauce 2 grams chopped green onions 1 gram of roasted white sesame seeds Bulgogi Pork Bap (5 minutes, makes 1 serving) 200 grams of cooked Japanese rice 10 cc soybean oil 100 grams of thinly sliced shabu-grade pork belly, 1.5 mm, Aro 40 grams of onion 20 grams carrots 50 grams of Korean Bulgogi Pork Marinade Sauce 2 grams chopped green onions 1 gram of roasted white sesame seeds Pork Japchae (5 minutes, makes 1 serving) 150 grams of boiled Korean glass noodles 10 cc soybean oil 50 grams of thinly sliced pork belly, shabu grade, 1.5 mm. Aro 5 grams minced Chinese garlic 30 grams of Chabcha sauce 10 cc sesame oil 10 grams of carrots, sesame oil 10 grams of eryngii sesame oil 20 grams of Chinese kale with sesame oil 10 grams of sesame oil wood ear mushrooms Preparation How to make bibimbab sauce Mix all ingredients together. How to make sesame oil carrots Cut the carrots into strips. Stir-fry carrots in sesame oil until cooked. Season with salt. How to make sesame oil erinji Cut the mushrooms into strips. Stir-fry mushrooms in sesame oil until cooked. Season with salt. How to make sesame oil bok choy Blanch the Chinese kale in boiling water. Knock in cold water and squeeze out all the water. Cut into pieces and season with sesame oil and salt. How to make sesame oil wood ear mushrooms Cut the mushrooms into strips. Stir-fry mushrooms in sesame oil until cooked. Season with salt. How to make Pork Bulgogi Bibimbap Marinate the meat with the marinade for 1 hour. Stir-fry the meat until cooked. Scoop rice into a bowl and place a fried egg in the center. Arrange the vegetables, kimchi and meat around the bowl. Drizzle sesame oil over the whole thing and sprinkle with roasted sesame seeds. Served with bibimbab sauce How to make Pork Kimchi Bap Add oil to the pan and stir-fry the kimchi. Add meat and vegetables and stir-fry until cooked. Add the sauce and stir to combine. Served on rice, sprinkled with chopped spring onions and white sesame seeds. How to make Bulgogi Pork Bap Add oil to a pan and stir-fry the meat and vegetables until cooked. Add the sauce and stir to combine. Served on rice, sprinkled with chopped spring onions and white sesame seeds. How to make Pork Japchae Soak the glass noodles in water for 30 minutes, then boil for 10 minutes until cooked. Marinate the meat with the marinade for 1 hour. Add oil to the pan and stir-fry the meat until cooked. Add glass noodles, garlic, and sauce. Stir to combine. Turn off the heat. Add vegetables, mix well and serve.
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Soy Sauce Pickled Shrimp
food Food type Main Ingredients Take time Serve Korea Seafood shrimp 30 minutes 1 place ingredient 225 ml marinade (makes 3 servings) 90 ml. Mirin, Aero brand 120 ml. Aero concentrated dried fish soup 15 grams, Spoon brand, pure white sugar, 1 kg. x 5 bags Pickling recipe for 1 serving 10 pieces MRP white shrimp, jumbo net bag (26-35 pieces) 1 bottle Rock Mountain Soda 325 ml. Pack of 24 bottles 75 ml. pickling water 1 gram of roasted white sesame seeds 3 grams of spring onion 10 grams of peeled fresh garlic, 500 grams 5 grams of red chili peppers, 100 grams per pack 150 grams Aero Japanese rice Sasanishiki 5 kilograms 1 sachet of Bandarun seaweed with olive oil, 4 grams per sachet 25 grams Emperor brand seafood dipping sauce 225 grams x 3 bottles 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. x 50 sets 1 set Aero bowl with clear PP lid, 12 oz., pack of 50 pieces 1 set Aero Pet Sauce Cup with Lid 1 oz x 100 pcs. 1 box Aero food box + clear PP lid 500 ml. x 25 boxes Preparation Mix dried fish stock, mirin, and sugar. Bring to a boil and turn off the heat. Let cool. Peel the shrimp, wash with soda, pat dry and arrange in a box. Pour in the cooled marinade. Top with sliced garlic, chili, spring onion and roasted sesame seeds. 5. Leave to marinate for at least 1 hour at 4 degrees Celsius.
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Korean steamed eggs with melted cheese
food Food type Main Ingredients Take time Serve Korea Rice and flour Other 45 Min 1 place
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Pocket Bub
food Food type Main Ingredients Take time Serve Korea Rice and flour Pork 45 Min 1 place ingredient 35 g Dongwon Richham Canned Ham 10 grams of Develey pickled red cabbage 1 gram Korean chili powder 8 grams mayonnaise 2 grams Bandarun seaweed rice wrap 85 grams of cooked Japanese rice 3 grams of sugar 0.5 grams of salt 3 grams rice vinegar 10 grams of shredded omelet 10 grams carrots 15 grams spinach 3 grams sesame oil 45 grams vegetable oil Preparation Cut the ham crosswise into slices and fry in a pan until cooked through, then remove. Stir-fried carrots in a pan Stir-fried spinach in a pan Mix Korean chili powder with pickled red cabbage. Mix Japanese rice with sugar, salt and vinegar. Place the prepared ingredients on the seaweed and pour mayonnaise over it. Then wrap it and spread the seaweed with sesame oil. Wrapped in plastic wrap and paper
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Kimchi Fried Rice with Pork Belly and Cheese Lava
food Food type Main Ingredients Take time Serve Korea Rice and flour Pork 45 Min 1 place ingredient For Japanese rice (1 recipe makes 2,000 grams of cooked rice) 1000 grams Aero Japanese rice Sasanishiki 1300 ml Aero plain water For fried rice, 2 servings 300 grams Aero Japanese rice, Sasanishiki, cooked 100 grams of Kimchitrajongka, sliced 50g Chongjongwon Gochujang Korean Chili Sauce 120 grams Aero pork belly for stir-frying 100 grams Aero pork belly, fried and crispy 50 grams of chopped onion 50 grams of shredded carrots 10 grams fresh garlic, peeled, chopped 15 ml Aero Soybean Oil 50 grams Aero water 10 grams of pure white sugar, 1 kg. 10 grams soy sauce 5 grams of Chongjongwon Korean chili powder 5 grams of chopped spring onions 200 grams HORECA yellow moss shredded 1 kg. 2 sets of Aero black PP food boxes, 2 compartments, with lid, 900 ml. 2 sets of black spoon and fork sets, plastic wrapped, panel type, size 15 cm. Preparation Heat a pan, add oil and pork belly and stir-fry. When the pork is cooked, add the onion and garlic and continue to stir-fry until cooked. Add the carrots, gochujang sauce and season with all the seasonings. Add water to mix the ingredients well. Continue to stir-fry until thickened. Add kimchi and 300 grams of rice. Stir-fry until well combined. Top with spring onions and pork belly. Place in a hot pan, add cheese around and heat until the cheese melts or put in the oven.
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Jajangmyeon and Tangsuyuk
food Food type Main Ingredients Take time Serve Korea Rice and flour Vegetable 45 Min 1 place ingredient Jajangmyeon, 2 servings 100 grams of Chunjang black soybean sauce 30 ml Aero Soybean Oil 30 grams fresh garlic, peeled, chopped 50 grams of chopped onion 50 grams of shredded carrots 50 grams potatoes 50 grams zucchini 15 ml Aero sesame oil 350 ml Aero plain water (1) 5 grams Aero corn starch 10 ml Aero water (2) 30 grams of pure white sugar, 1 kg. 15 grams soy sauce 10 grams of Chongjongwon finely ground Korean chili peppers 1 block frozen Aero Ramen noodles Tang Suyuk, 2 servings 400 grams Aero frozen chicken thigh meat 50 grams Aero corn flour for frying chicken 1000 ml palm oil for frying 30 ml Aero Concentrated Oyster Sauce 40 ml Chongjongwon Korean soy sauce 15 ml Aero Soybean Oil 50 grams of pure white sugar, 1 kg. 15 ml. Safepack artificial vinegar 3 grams Aero cornstarch for making sweet and sour sauce 10 ml Aero water (1) 75 grams of 3-color bell peppers 50 grams of onion 100 ml Aero plain water (2) Jajangmyeong + Tangsuyuk (sweet and sour fried chicken) 1 serving Jajangmyeong 1 serving Tangsuyuk 1 set Aero black PP food box, 2 compartments with lid, 900 ml. 1 set Aero Sakura PP round bowl with lid 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. Preparation How to make Jajangmyeon Heat a pan, add oil, onion, potatoes and carrots, stir-fry. When the vegetables start to cook, add the zucchini and continue to stir-fry. Add sauce, Chunjang, black soybean paste sauce, sesame oil, stir-fry and add water (1). Boil until vegetables are cooked. Season with soy sauce and Korean chili powder. Prepare cornstarch mixed with water (2) and add in and continue to stir-fry until thick. Prepare ramen noodles, boil them and add them to the sauce. Mix well and arrange on a plate. How to make tangsuyuk Marinate chicken thighs with oyster sauce, then coat with corn flour (1) and fry. Fry 2 times: the first time at 190 degrees for 7 minutes to cook the chicken, and the second time at 190 degrees for 2 minutes to make it crispy. Heat a pan, add oil, stir-fry onion, 3-color bell pepper. Add water (2) and season with sugar, vinegar and soy sauce. Stir-fry until well blended. Mix cornstarch and water (1) and pour into the sauce and continue to simmer until thickened. Add the fried chicken and mix with the sauce. Arrange on a plate.
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Korean Style Braised Beef Ribs (Kalbijim)
food Food type Main Ingredients Take time Serve Korea Meat dishes Beef 240 Min 5 places ingredient 1,000 grams of Australian Angus Karubi beef 1,500 ml cold water 280 g Chongjongwon Korean Beef Kalbi Marinade 1,000 ml water 100 grams of carrots, cut into bite-sized pieces 100 grams of fresh chestnuts, imported 60 grams broccoli 10 grams red chili pepper Preparation Soak the ribs in cold water for 1 hour. Drain the water. Marinate with Kalbi Pork Marinade, Chongjongwon Brand, for 1 hour. Boil the ribs with 1 liter of water over low heat for 1-2 hours. Add the carrots and chestnuts and boil until the carrots are cooked. Turn off the heat. Garnish with red chili and broccoli. Serve with steamed rice.
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Fried fish with gochujang sauce
food Food type Main Ingredients Take time Serve Korea Snacks fish 40 Min 1 place ingredient 220 grams QF FZ sea bass, cut into 2 pieces 50 grams, Safepack, crispy fried flour 50 ml clean water 1 gram ground white pepper 200 grams of tteokbokki flour 50 ml palm oil for frying 1 liter 45 g Gochujang Hot Pepper Paste 45 grams Aero Longan Honey 30 ml apple cider vinegar 5 grams of finely ground Korean chili pepper 1 gram salt 15 ml mirin 5 grams grated old ginger 15 grams fresh garlic, peeled and chopped 15 ml Japanese soy sauce 1 gram salt 1 gram ground white pepper 5 ml Aero sesame oil 50 grams of Japanese leeks, cut diagonally 1 gram white sesame 1 gram of seaweed 3 grams chopped green onions Preparation Prepare 2 pieces of sea bass, pat dry, mix with flour for frying, then coat the fish in the flour. Heat a pan with oil, add sea bass and fry until cooked and golden brown. Followed by rice cakes and fry until the skin is tight. Mix gochujang, honey, apple cider vinegar, gochugaru, mirin, grated ginger, garlic, soy sauce, salt, pepper, and sesame oil together and set aside. Place a pan on the stove and add all the mixed sauce. Then add fried tteokbokki and stir-fry until well blended. Add the fried fish and Japanese leeks to the stir-fry. Scoop into a serving dish and sprinkle with seaweed, white sesame seeds and spring onions.
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Korean Grilled Beef Ribs Kalbi
Marinated short ribs seasoned with yakiniku sauce, grilled until cooked and fragrant. Served with spicy gochujang sauce. Eat with kimchi, sesame leaves, coriander, garlic. Delicious in the original Korean style. food Food type Main Ingredients Take time Serve Fusion food Rice and flour Vegetable 45 Min 1 place ingredient 20 grams of Yakiniku sauce, Aero brand, 1000 g. X1 200 grams PRO-B Thai Wagyu Rib 250G 15 grams Gochujang (Korean chili sauce) 1kg.X1 15 grams of seafood dipping sauce, Aero brand, 1100 g. X1 15 grams of corn syrup 2.45 kg.X1 30 grams of onion, peeled 2 grams red chili pepper 2 grams of white sesame 30 grams of Jinmi cabbage kimchi 5 Korean sesame leaves 20 grams coriander 2 grams of peeled Chinese garlic cloves 5 grams of green chili peppers 200 grams of Japanese rice, Sasanishikiero Preparation method Season the ribs with yakiniku sauce, then grill until cooked. Cut the meat into bite-sized pieces. Mix gochujang sauce, seafood sauce and corn syrup together. Mix the meat, sauce, and onion and red pepper together. Arrange on a plate, garnish with garlic, Korean chili pepper and sprinkle with sesame seeds. Served with Japanese rice, sesame leaves, coriander and kimchi.
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Cold Nengmian noodles served in a watermelon
food Food type Main Ingredients Take time Serve Korea noodles and Pasta noodles and Pasta 60 Min 1 place ingredient 60 ml. plain water 15 ml soy sauce 8 grams mirin 1 gram dashi powder 3 grams of sugar 1.5 grams grated ginger 50 grams of watermelon 60 grams of ice 120 grams of Nengmian noodles 0.5 boiled eggs 10 grams Kamaboko 1 piece 10 grams of crab sticks, 1 piece 2 grams Japanese cucumber 2 grams chopped Japanese leeks 1 gram of seaweed Preparation Boil the noodles in boiling water for 30 seconds. Rinse with cold water and set aside. Mix water, soy sauce, mirin, dashi powder, sugar and grated ginger. Put it on the stove and wait until it boils, then turn off the heat and let it cool. Put the ingredients into a blender, add watermelon and ice, blend until smooth. Place the boiled noodles in a watermelon rind container, followed by the boiled eggs, Japanese leeks, Japanese cucumbers, crab sticks, kamaboko, and seaweed powder. Scoop the blended soup into a bowl and serve.
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