Recipe
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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