By @foodbysung

Ingredients

Serves 4:

• 3 large eggs
• 2.5 cups water
• 1 teaspoon JOOKJANGYEON PREMIUM SOY SAUCE (GANJANG)
• 1 teaspoon JIN TUNA PREMIUM SEASONING SAUCE
• 1 tablet TRUNAS ONE TABLET NATURAL SEAFOOD STOCK
• 1 tablespoon mirin
• 1 teaspoon rice wine vinegar
• ½ sheet BADASOOP ROASTED GAMTAE
• 4 pieces DRIED WHITE TREE-EAR MUSHROOMS
• 1 scallion

To Cook

1. Make dashi broth by boiling water, soy sauce, tuna sauce, tablet seafood stock, mirin, rice wine vinegar. Cook until the tablet is fully dissolved. Turn off the fire, and add gamtae to the broth. Whisk to incorporate gamtae into the dashi. Let cool.
2. Soak the dried mushroom in warm water for about 20 minutes, or until plumped. Squeeze out water.
3. Chiffonade mushroom.
4. Julienne scallion.
5. Crack 3 eggs, and whisk in the dashi broth.
6. Divide the egg mixture into 4, in a heat-proof dish such as ramekin, and add the mushroom in each portion. Cover individual dish tightly with a plastic wrap.
7. Cook the egg custard in a steamer, for about 15 minutes, or until the custard is set and jiggling.
8. Garnish the custard with small amount of scallion, and serve as quickly as possible.

By @foodbysung

Ingredients

Dry Mix:

• 6 cups old-fashioned rolled oats
• 3 cups chopped almond
• 1 cup sunflower seeds
• 2.5 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1.5 teaspoon PINE INFUSED SEA SALT

Wet Mix:

• ½ cup OWL'S STOREROOM GINGER GRAIN SYRUP
• ½ cup FATHER'S HILL CITRON GRAIN SYRUP
• ¼ cup NENIA FRESH SQUEEZED JEJU TANGERINE JUICE
• ¾ cup apple sauce
• 2.5 tablespoons coconut oil, melted

To Cook

1. Combine dry and wet mixes together.
2. Evenly spread onto a baking tray. Bake in 300 degrees oven for about 1-1.5 hours, tossing every 15 minutes, until crispy.
3. While still hot, add 1 cup of ALMOND CRISP JUJUBE
4. Let dry completely, and store in an air tight container

Jeon is Korean savory pancake.  Depending on what ingredients you add to the batter, the type of jeon is endless.  Potato jeon, pajeon (scallion), seafood jeon, beef jeon… And, the right dipping sauce enhances the flavor of jeon.

Ingredients

For Pancake

100g Frying batter mix 튀김가루

150g Pancake batter mix 부침가루

2 cups Water

Chive

Cooking oil

For dipping sauce

½ chopped onion

4T soy sauce

2T vinegar

2T sugar

2T water

1/2T chili powder

½ thinly sliced green chili

½ thinly sliced red chili

To Cook

1. Mix ½ bag of pancake batter mix and 1 cup of water
2. Mix ¼ bag of frying batter mix and 1 cup of water to #1. Whisk until all ingredients are well mixed and fluid
3. Heat up a pan with cooking oil in medium heat
4. Place small handful of chives in center of pan
5. Pour ladle-full of batter over center of chives
6. Place seafood evenly over the pajeon
7. Drizzle the batter over the seafood just enough to cover
8. Lower the heat to medium-low and cook until the bottom of jeon is golden brown
9. Mix all the ingredients for dipping sauce
10. Flip over to the other side and cook until golden brown
11. Once both sides are golden, move to plate

Savory & nutty dipping sauce

• OWL'S STOREROOM SOY SAUCE FOR KIDS 부엉이곳간 어린이 간장 Using no sugar, the soy sauce is sweetened from the fruit juices and less saltier than regular soy sauce, so you can use it more safely when cooking for children or as a dipping sauce.
• CHUNG-O ROASTED SPROUTED SESAME SEEDS 청오 발아볶음참깨 organic, sprouted sesame seeds are roasted to perfection to give the rich nutty flavor with maximum nutritional value.
• 고추한알TRUNAS ONE TABLET CHEONGYANG CHILI PEPPER 트루나스 청양고추한알 Cheongyang Chili Pepper (청양고추), the hottest chili in Korea which is guaranteed for a spiced taste is chopped and dehydrated into a coin shape for convenient use.
• FATHER'S HILL WHOLE GRAIN SYRUP 아빠랑 오곡곡물당 Farm-to-bottle sweeter using organic rice, barley, brown rice, glutinous rice, and black beans.  No sugar added.

Savory & tangy dipping sauce

• OWL'S STOREROOM SOY SAUCE FOR KIDS 부엉이곳간 어린이 간장 Using no sugar, the soy sauce is sweetened from the fruit juices and less saltier than regular soy sauce, so you can use it more safely when cooking for children or as a dipping sauce.
• JEJU TANGERINE BALSAMIC 제주자연초 귤사믹  Jeju tangerine balsamic is thick, less acidic, more sweet than balsamic vinegar. This aromatic tangerine balsamic will elevate your cooking.
• MRS MALAENGE DRIED PEPPER 말랭이여사 고추 말랭이 Cheongyang chili peppers are sourced at the peak season at their best, sliced into cooking sizes.  

Tteokguk (rice cake soup) is the most iconic dish of Seollal.  Eating a bowl of tteokguk symbolizes aging one more year, as it is the first meal eaten on the new year.  Tteokguk is usually made with beef broth or anchovy broth, sliced glutinous rice cake, and egg, seaweed, and chopped scallion as garnish.  This simple, yet delicious soup is everyone’s favorite.  Add mandu (dumplings) to the soup and you have tteok mandu guk (dumpling rice cake soup).

Ingredients (Serving size 4)

• 400g Sliced white rice cake for tteokguk 떡국떡
• 100g stir fried size beef (brisket) 소고기
• 1 cup chopped green onion
• 2 eggs
• 1800ml water
• 1T cooking oil
• 1T sesame oil
• 2T soy sauce
• 1T minced garlic
• Salt & pepper 
• ¼ red chili pepper
• Crushed seaweed
• Sesame seed

To Cook

1. Soak sliced tteok in bowl of water
2. Add 1T cooking oil and 1T sesame oil to a pot and bring to med-high heat
3. Add beef and stir fry quickly until no more pink outside
4. Add 1800ml of water and bring to boil.  Once water starts to boil, reduce the heat to low and cook for 30 minutes
5. Beat 2 eggs
6. Add the soaked sliced tteok into the pot and raise the heat to high.
7. Add 2T soy sauce and 1T minced garlic.  Cook until tteok is soft and chewy.
8. Season with salt to taste 
9. Slowly pour egg and stir with ladle  
10. Turn the heat off and add green onion, crushed seaweed, sesame seed, and red chili pepper for garnish

Try at Kim’C Market

• GANGGOJIP ANCHOVY SEAFOOD SOUP STOCK 강고집 멸치국물팩 for easy broth!  Just drop a pouch and savory stock is done in 10 minutes!   
• JOOKJANGYEON PREMIUM SOY SAUCE (GANJANG) 죽장연 간장 (2014 VINTAGE) to season the broth.  This premium soy sauce is aged for 5 years, which gives a hint of sweetness, mellow saltiness, and complex flavors to your dish.
• CHUNG-O EXTRA VIRGIN SPROUTED SESAME OIL 청오 엑스트라버진 발아 참기름 Every single sesame seed is sprouted before pressing in state-of-the-art sprouting facility to boost the nutritional value like good fat acids and Omega-3 & 6. Amazing to use for salad dressing, dip, seasoning, sauce, and as a finishing oil to drizzle over grilled meat, vegetables, noodles
• TRUNAS ONE TABLET CHOPPED GARLIC 트루나스 마늘한알 is coin-shape dehydrated minced garlic that is super easy to use in any cooking.  Drop 1-2 coins in tteokguk to give that extra flavor.
• MRS MALAENGE SPRING ONIONS 말랭이여사 대파 말랭이 is pre-washed, sliced and dehydrated spring onions, ready to use any time.  Sprinkle a teaspoonful on tteukguk as garnish
• ILHOEJO OSARI UNSEASONED GIM 만전김 일회조 오사리김 무가미반절 Ilhoejo means the first harvest. Osari means the second turn during the Ilhoejo period.  Osari gim has the most unique sweetness and umaminess flavor.

Gimbap (김밥) is a Korean dish made from cooked rice and other ingredients that are rolled in gim—dried sheets of nori seaweed—and served in bite-sized slices. Gimbap is a childhood staple for everyone in Korea as it’s a portable meal wrapped up in gim. The portability is what makes this easy to eat at picnics or outdoor events. Get creative with your own ingredients, but for now you can try our version of this popular take-out food.

Ingredients (Serves 1-2 : 3 Rolls)

• 3-5 Sheets of Manjun Gim Double Roasted Organic Seaweed for Gimbap
• 2 Cups cooked Hyangminara Rice Golden Queen III
• 1 Tablespoon Jin Tuna Premium Seasoning Sauce
• 1 Tablespoons Chung-O Extra Virgin Sprouted Sesame Oil
• Chung-O Roasted Sprouted Sesame Seeds
• Trunas One Tablet Chopped Garlic
• Salt
• ½ Cup sliced kimchi
• ½ Cup sliced cheese (cheddar)
• ½ Large carrot
• ½ Cucumber
• 8  to 10 Ounces spinach (1 small bunch)

Directions

• Rice: Place freshly made rice in a large, shallow bowl. Gently mix in 1 Tablespoon Jin Tuna Premium Seasoning Sauce, 1 Tablespoons Chung-O Extra Virgin Sprouted Sesame Oil, and a hefty sprinkle of Chung-O Roasted Sprouted Sesame Seeds.

Let it cool down, cover and set aside.

• Carrots and Cucumbers: Cut carrots and cucumbers into matchsticks. Place on separate plates, adding ¼ teaspoon salt. Mix well and let both vegetables sweat for 5 to 10 minutes. Squeeze out excess water.

• Spinach: Blanch spinach, rinse in cold water, and strain.

Combine the blanched spinach, 1 Trunas One Tablet Chopped Garlic, a dash of Jin Tuna Premium Seasoning Sauce, a drizzle of Chung-O Extra Virgin Sprouted Sesame Oil, mix well in a small bowl. Throw a pinch of Chung-O Roasted Sprouted Sesame Seeds.

Roll gimbap

1. Place a sheet of Manjun Gim Double Roasted Organic Seaweed for Gimbap on a bamboo mat. Evenly spread about ¾ cup of cooked rice over top of it..
2. Optional: Cut another sheet in half and place flat across the bottom half of spread. We did this more for a pretty visual effect, as the extra sheet can be seen in the center after slicing.
3. Place carrots and cucumbers to create a “wall” for the other ingredients. Try using the sturdier ingredients when placing, this way the looser ingredients stay put.
4. Once the rest of the ingredients are thinly layered out, use both hands to roll the mat (along with gim and rice) over the fillings, so one edge of the rice and gim reaches the opposite edge. This centers the fillings in the roll, so they’ll be nicely in the middle when you slice it.
5. Grab the mat with both hands and and press it tightly as you continue rolling the gimbap. Push out the mat as you roll, so it doesn’t get wrapped in the gimbap.
6. Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.
7. Repeat two more times with the remaining ingredients.
8. Put some sesame oil on the finished rolls and sprinkle some sesame seeds over top.
9. Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.
10. Place on a plate and serve immediately or pack it in a lunchbox.

Japchae (잡채) literally means “mixed vegetables.” But the main ingredient of this classic dish is Korean sweet potato starch noodles (dangmyeon), also known as glass noodles. This dish is a Korean favorite for special occasions and traditional holidays.

Serve it as a first course or side dish or over a bed of rice to make it a main dish.

Ingredients

• 6 ounces, 170 grams Korean potato starch noodles (dangmyeon, 당면)
• 1 small carrot
• ½ red pepper
• ½ green pepper
• 1 small onion
• 2-3 shiitake mushrooms
• 6 ounces, 170 grams fresh spinach
• Chopped scallions
• 4 ounces 110 grams lean beef (sirloin or rib eye)
• Vegetable oil
• Salt
• Chung-O Roasted Sprouted Sesame Seeds

Sauce

• 2 Tablespoons Jookjangyeon Soy Sauce
• 2 Tablespoons Father’s Hill Whole Grain Syrup 
• 2 Teaspoons oyster sauce
• 2 Tablespoons Chung-O Extra Virgin Sprouted Sesame Oil
• 1 Tablespoon brown sugar
• 1 Tablet of Trunas One Tablet Chopped Garlic (or 1 Tablespoon chopped garlic)

You can make the sauce separately and pour over ready noodles, or drizzle in the ingredients directly into the bowl of noodles.

To Cook

1. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes).
2. Rinse in cold water and drain. Cut the noodles with kitchen shears into 6 -7 inch lengths.
3. Slice beef, carrot, red pepper, green pepper, onion, and mushrooms into similar lengths and ¼ inch thick.
4. Heat pan, add vegetable oil, then start stir-frying first with the sliced beef. Sprinkle a pinch of salt.
5. Then add onions, let them cook a bit before adding the rest of the vegetables.
6. Now add the rest of the vegetables, adding the spinach last.
7. Set aside the cooked vegetables on the side to cool off a bit.
8. Make the sauce and mix with the noodles.
9. Add in meat and vegetables, mix thoroughly.
10. Add a hefty amount of sesame seeds then a small handful of chopped scallions.
11. Move the whole mixture to a large serving bowl, feel free to sprinkle another pinch of sesame seeds and scallions for garnish.
    

When you’re suffering from a cold and need a soothing drink for your throat? You can make a glass of hot citrus tea in no time with this citrus fruit syrup.

Thirsty for a refreshing drink? Make a glass of cold, iced citrus-ade mixed with sparkling water. It’s as simple as that.

Ingredients

• 1 Lemon
• 1 Orange
• 1 Blood Orange
• Father’s Hill Citron Grain Syrup

For Syrup

1. Slice citrus thinly and place into bowl.
2. Add 1 Tbsp Father’s Hill Citron Grain Syrup to bowl and mix through to coat slices.
3. Place 2-3 slices in a glass jar.
4. Add a few spoonfuls of Father’s Hill Citron Grain Syrup into jar.
5. Repeat until jar is full.
6. Store airtight in the refrigerator overnight.

For refreshing Iced Citrus-Ade: Add slices of fruit and juice then add a cup of cold sparkling water.

For heart warming Citrus Tea: Add slices of fruit and juice into hot water.

We made a vegetarian dish that’s just as tasty as spicy chicken wings.

This recipe is easy with a sweet and spicy gochujang sauce, paired with a bed of lettuce, eat this dish as it is or as a complete meal with rice.

Ingredients

• 1 large head cauliflower (large stalks removed, cut into bite-size “wings”)
• 1 ½  Tbsp avocado or vegetable oil
• Butter or romaine lettuce
• Whole garlic cloves, peeled (mincing optional)
• Chopped scallions
• Shredded carrots
• 2 teaspoons Chung-O Roasted Sprouted Sesame Seeds

For Sauce

• ½ Cup Jookjangyeon Gochujang
• 1 Tbsp Chung-O Extra Virgin Sprouted Sesame Oil
• ¼ Cup Jookjangyeon Premium Soy Sauce
• 1 Tbsp Father’s Hill Whole Grain Syrup
• 1 Pinch Brown sugar
• 1 Tbsp Hansaeng Heavenly Red Pepper Powder
• 2 Tbsp Water

To Cook

1. Preheat oven to 450 F (232 C) and line one large or two small baking sheet with parchment paper or a silicone baking sheet.
2. Add cauliflower to a large mixing bowl and toss with oil to coat.
3. Prepare sauce in a mixing bowl, adding Jookjangyeon Gochujang, Chung-O Extra Virgin Sprouted Sesame Oil, Jookjangyeon Premium Soy Sauce, Father’s Hill Whole Grain Syrup, sugar, and Hansaeng Heavenly Red Pepper Powder. Whisk to combine. Then taste and adjust flavor as needed.
4. Add “wings” the sauce. Toss to coat generously then place on baking sheet.
5. Bake for 10-13 minutes more or until sizzling, golden brown on the edges, and tender (but not mushy).
6. While baking, prepare any additional serving elements, few shreds of carrot, chop scallions, wash and lay out lettuce wraps.
7. Lay out the cauliflower wings over of the lettuce wraps. Garnish with carrots and scallions. Serve immediately

Bulgogi is literally translated into “fire meat”. Bulgogi is traditionally grilled, but pan-cooking has become popular as well. This dish is sometimes served with a side of lettuce with a dab of ssamjang, or other side dishes, and then eaten together. Using our ingredients makes this marinade sweet and salty, and all you need to add is meat and fire.

Ingredients

• 2 pounds thinly-sliced rib eye beef
• 2 scallions, cut into 2-inch pieces
• ⅓ large onion, thinly sliced
• 1 small carrot, thinly sliced
• 2 teaspoons Chung-O Roasted Sprouted Sesame Seeds

Marinade for at least one hour

• 4 tablespoons Jookjangyeon Soy Sauce
• 1 tablespoon Jin Tuna Seasoning Sauce
• 3 tablespoons Father’s Hill Whole Grain Syrup
• 1 tablespoon Chung-O Extra Virgin Sprouted Sesame Oil
• 6 tablespoons water
• 2 tablespoons rice wine or mirin
• 1 teaspoon minced garlic

To Cook

1. Heat up a pan then add vegetable oil
2. Throw in the meat and marinade mixture along with the vegetables.
3. Add another drizzle of Chung-O Extra Virgin Sprouted Sesame Oil before turning off the heat.
4. Once the cooked meat is moved to a serving plate, sprinkle 2 tablespoons of Chung-O Roasted Sprouted Sesame Seeds to top off.
5. Serve with rice, a handful of lettuce, and optional ssamjang on the side.

How to Make Fish Cake Soup

Skewered fish cakes in different shapes, simmered in a light savory broth is hugely popular, especially during cold seasons, you will see a crowd hovered around street food carts in Korea. Eomuk (aka odeng, 오뎅) is a processed fish cake made with pureed fish and other ingredients. The street version of fish cake soup is conveniently served on long skewers with the hot broth separated in a cup. The same warming comfort of fish cake soup can be prepared at home without the skewers and enjoyed as an everyday soup.

Ingredients

• 12 ounces eomuk fish cake
• 2 one inch thick slices of Korean radish
• 1 teaspoon minced garlic
• 1 scallion roughly chopped
• 1 teabag of Jin Dashi Pack
• 1-2 tablespoons Jin Tuna Seasoning Sauce
• 2 tablespoons Jookjangyeon Premium Soy Sauce (Ganjang)
• ½ teaspoon of wasabi

For Dipping Sauce

Add a ½ teaspoon of wasabi in dipping sauce dish, then pouring about 2 tablespoons of Jookjangyeon Premium Soy Sauce (Ganjang). You can mix the ingredients when you start eating.

Let’s Cook

1. Peel Korean radish, then slice two one inch thick slices. Then cut into quarter size pieces.
2. Roughly chop one scallion, about two inches long.
3. Place water in pot, then Jin Dashi Pack teabag in the water for 5 minutes.
4. Add chopped radishes, then heat up the pot to boil. Lower the heat but still let it boil for 10-15 minutes.
5. Remove teabag, add fish cakes then boil for a few minutes.
6. Add one to two tablespoons of Jin Tuna Seasoning Sauce, to taste.
7. Drop the scallion in before turning off the heat.
8. Serve with the Jookjangyeon Premium Soy Sauce (Ganjang) and wasabi mixture on the side.