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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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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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5 dipping sauces for Korean barbecue menu
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 60 ml Chongjongwon Korean soy sauce 15 ml Chongjongwon Apple Cider Vinegar 6 grams of finely ground Korean chili pepper 3 grams ground black pepper 1000 grams 3 grams of roasted white sesame seeds 9 grams finely chopped Thai shallots Kirumjang 65g 6 servings 10 grams Aero iodized table salt 200 grams x 12 bags 5 grams ground black pepper 1000 grams 50 grams Aero sesame oil Spicy soybean sukiyaki, 200 grams, 6 servings 50 grams of Denjang soybean paste, Jongjongwon brand, 1 kg x 1 120 grams Aero Cantonese Suki Sauce 1000 grams 1 gram minced garlic 1 gram finely chopped red chili peppers 1.6 grams finely chopped Japanese leeks 30 ml. plain water Gochujang 190g 6 servings 90g Chongjongwon Gochujang Korean Chili Sauce 30g Chongjongwon Korean Soy Sauce 30 grams of sugar 15 grams Aero sesame oil 30 grams of water 10 grams finely chopped garlic Ssamjang 140g 5 servings 30g Chongjongwon Gochujang Korean Chili Sauce 60 grams of Denjang soybean paste, Jongjang brand 15 grams of sugar 2 grams ground black pepper 1000 grams 20 grams of water 5 grams Aero sesame oil 1 gram of roasted white sesame seeds Kanjang 100 grams 6 servings Preparation Mix the ingredients of each dipping sauce together.
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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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