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.
Soak the dried mushroom in warm water for about 20 minutes, or until plumped. Squeeze out water.
Crack 3 eggs, and whisk in the dashi broth.
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.
Cook the egg custard in a steamer, for about 15 minutes, or until the custard is set and jiggling.
Garnish the custard with small amount of scallion, and serve as quickly as possible.
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.
100g Frying batter mix 튀김가루
150g Pancake batter mix 부침가루
2 cups Water
For dipping sauce
½ chopped onion
4T soy sauce
1/2T chili powder
½ thinly sliced green chili
½ thinly sliced red chili
Mix ½ bag of pancake batter mix and 1 cup of water
Mix ¼ bag of frying batter mix and 1 cup of water to #1. Whisk until all ingredients are well mixed and fluid
Heat up a pan with cooking oil in medium heat
Place small handful of chives in center of pan
Pour ladle-full of batter over center of chives
Place seafood evenly over the pajeon
Drizzle the batter over the seafood just enough to cover
Lower the heat to medium-low and cook until the bottom of jeon is golden brown
Mix all the ingredients for dipping sauce
Flip over to the other side and cook until golden brown
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
1T cooking oil
1T sesame oil
2T soy sauce
1T minced garlic
Salt & pepper
¼ red chili pepper
Soak sliced tteok in bowl of water
Add 1T cooking oil and 1T sesame oil to a pot and bring to med-high heat
Add beef and stir fry quickly until no more pink outside
Add 1800ml of water and bring to boil. Once water starts to boil, reduce the heat to low and cook for 30 minutes
Beat 2 eggs
Add the soaked sliced tteok into the pot and raise the heat to high.
Add 2T soy sauce and 1T minced garlic. Cook until tteok is soft and chewy.
Season with salt to taste
Slowly pour egg and stir with ladle
Turn the heat off and add green onion, crushed seaweed, sesame seed, and red chili pepper for garnish
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
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.
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.
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..
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.
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.
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.
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.
Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.
Repeat two more times with the remaining ingredients.
Put some sesame oil on the finished rolls and sprinkle some sesame seeds over top.
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.
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.
6 ounces, 170 grams Korean potato starch noodles (dangmyeon, 당면)
Preheat oven to 450 F (232 C) and line one large or two small baking sheet with parchment paper or a silicone baking sheet.
Add cauliflower to a large mixing bowl and toss with oil to coat.
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.
Add “wings” the sauce. Toss to coat generously then place on baking sheet.
Bake for 10-13 minutes more or until sizzling, golden brown on the edges, and tender (but not mushy).
While baking, prepare any additional serving elements, few shreds of carrot, chop scallions, wash and lay out lettuce wraps.
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.
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.