Enjoy this healthy, simple dish using thick cuts of tofu. Add flavor by frying them in our Chung-O Perilla Oil and pairing with kimchi, it’s the perfect combination!

Ingredients

• 1 Pack of semi-firm tofu
• 1 Tbsp Chung-O Perilla Oil
• 2 Tbsp vegetable oil
• 1/2 Tsp sea salt
• 1/2 Tsp black pepper
• 1 Tsp chopped chives
• Chung-O Roasted Sprout Sesame Seeds
• Chung-O Roasted Sprout Black Sesame Seeds
• Optional: Jookjangyeon Soy Sauce for side dipping sauce. Sprinkle sesame seeds.

Let’s Cook

1. Drain water from tofu pack, slicing longways ¾ inches wide.
2. Pat tofu to remove excess water.
3. Heat up pan, adding vegetable oil first.
4. Then drizzle Chung-O Perilla Oil.
5. Fry tofu, sprinkling salt and pepper until golden brown.
6. Plate with kimchi, sprinkle mix of Chung-O Sesame Seeds and chives to finish.

This is another way to enjoy your fresh greens, grilled! Try dipping it into a batch of sweet miso doenjang for that burst of umami.

Ingredients

• 1 Head of romaine lettuce
• 1 Tbsp garlic
• Sea salt
• 1 Tbsp olive oil
• 2 Tbsp white miso
• 1 Tsp Jookjangyeon Doenjang
• 1 Tbsp Father’s Hill Whole Grain Syrup
• 1 Tbsp Jookjangyeon Soy Sauce
• Juice of ½ lemon

For Dressing

Combine and smash ingredients until you have a nice paste.
1 Tbsp Garlic, pinch of sea salt, 2 Tbsp white miso, 1 Tsp Jookjangyeon Doenjang, 1 Tbsp Father’s Hill Whole Grain Syrup, 1 Tbsp extra virgin olive oil

Let’s Cook

1. Wash romaine and remove outer leaves if too browned or limp, then cut in half.
2. Leave to dry with cut side facing down.
3. Preheat your oven to 200°C/390°F and line a baking sheet with paper.
4. Lightly dress the inside of the romaine with olive oil, Jookjangyeon Soy Sauce, and lemon juice.
5. Place the romaine cut side up and place in the oven. They only need a few minutes to grill, so keep an eye out not to let it burn.
6. Feel free to drizzle the romaine with the dressing or leave on the side as a dip.
7. A nice finishing touch is to sprinkle sesame seeds on the dip and add some slices of lemon by the grilled romaine. Enjoy!

Are you looking to spice up your world? This kimchi fried rice uses bacon and a special green onion flavored oil, enhancing the flavor beyond compare.

Ingredients

• 3 Bowls steamed rice (3 cups)
• 1 Cup chopped kimchi
• ¼ Cup kimchi juice
• ½ Cup sliced bacon
• 1-2 Tbsp Jookjangyeon Gochujang
• 1 Tbsp Jookjangyeon Soy Sauce
• 3 Tsp Chung-O Sesame Oil
• 3 Tsp Chung-O Perilla Oil
• 1 Tsp vegetable oil
• 1 Green onion, chopped
• 1 Tbsp roasted sesame seeds
• 1 Egg

Let’s cook

1. Heat up a pan. Add the vegetable oil.
2. Add the chopped green onion, then add bacon. Stir fry.
3. Add Jookjangyeon Soy Sauce, kimchi, kimchi juice, and Jookjangyeon Gochujang.
4. Stir all the ingredients together then add the rice.
5. Add sesame oil and remove from the heat.
6. Next, heat up another pan. Add the vegetable oil then the Chung-O Perilla Oil.
7. Add the egg to pan, then a pinch of chopped green onions until cooked to desired finish.
8. Slide the egg over the kimchi fried rice, sprinkle with sesame seeds.

For bibimbap, each ingredient needs to be prepared with care. The different ingredients aren’t random, they’re chosen because they balance, harmonize, and compliment each other.

Ingredients (serves 2)

• 2 Cups cooked rice
• 6 Ounces soybean sprouts, washed and drained
• 5 Ounces of spinach blanched and washed with the excess water squeezed out by hand
• ½ Large carrot
• ½ Large zucchini
• ½ Pound fresh lean cut of beef
• 6 Shiitake mushrooms
• 2 Tsp Father’s Hill Grain Syrup
• 1 Tbsp Jookjangyeon Gochujang
• 1 Tsp Chung-O Sesame Oil
• 1 Tsp Jookjangyeon Soy Sauce
• 2 Eggs
• Salt, to taste
• Pepper, to taste
• 2 Tsp vegetable oil
• ½ Tsp sesame seeds
• 2 Tbsp minced garlic

Let’s cook

1. Put the soybean sprouts in a pot and add 4 cups water and 2 or 3 tsp salt. Cover and cook for 20 minutes over medium-high heat. Take out the sprouts with tongs and put them into a bowl.
2. In a bowl, mix the sprouts with ½ tsp salt, 1 tsp minced garlic, and 2 tsp of sesame oil.
3. Blanch the spinach in hot water, then mix with 1 tsp garlic, 1 tsp sesame oil, ½ tsp salt, and 1 tsp sesame seeds.
4. Cut the carrot, zucchini, and shiitake mushrooms into matchstick-size slices.
5. Heat up a pan. Add a few drops of cooking oil and sauté the carrots, zucchini, and shiitake mushrooms, all separately, with 1 tsp minced garlic, a drop of sesame oil for 1 minute until slightly softened.
6. Cut the beef into matchsticks, stir fry beef with 1 tbsp minced garlic, 1 tbsp soy sauce, 2 tsp vegetable oil.

In a bowl

1. Place the rice in the center of the bowl and arrange the prepared ingredients over the rice. Top with a fried egg and gochujang.
2. Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste.
3. Serve right away with more Jookjangyeon Gochujang on the side.

This dish will turn kale into a flavorful, delectable side dish to pair with any cuisine.

Ingredients

• 1 Bunch of kale
• 2 Tbsp Jookjangyeon Soy Sauce
• 1 Tbsp Chung-O Sesame Oil
• 1 Tbsp Father’s Hill Whole Grain Syrup
• 1 Tsp Vinegar
• 1 Tbsp Ground sesame seeds
• 1 Tbsp Red chili pepper flakes
• 2 Cloves of garlic
• 1 Tbsp olive oil

For sauce

Mix 2 tbsp of Jookjangyeon Soy Sauce, 1 tbsp Chung-O Sesame Oil, 1 tbsp Father’s Hill Whole Grain Syrup, 1 tsp vinegar, 1 tbsp ground sesame seeds, 1 tbsp red chili pepper flakes.

Let’s cook

1. Bring water to a boil, add whole kale.
2. Boil for five minutes.
3. Sauté sliced garlic lightly in olive oil.
4. Once the kale has boiled, drain then layer kale flat on top of the next until it rises to a visible thickness, slicing to remove the stems.
5. Cut layers of kale into rough squares (about 2”) placing the layers of kale on a flat plate.
6. Drop a few pieces of cooked garlic to garnish the kale.
7. Drizzle with soy sauce mixture and finish with a sprinkle of sesame seeds.

This homemade rice burger’s name comes from using rice as a base instead of hamburger buns. Using soy sauce to create a BBQ flavor, the meat melts in your mouth. Pair with sautéed kale over the rice burger and you have a Korean update to the hamburger.

Ingredients

• 2 Tbsp Jookjangyeon Soy Sauce
• 1 Tbsp Chung-O Sesame Oil
• 1 Tbsp Father’s Hill Whole Grain Syrup
• 3 Garlic cloves, minced
• 1½ Pounds ground beef
• ½ Onion (½ onion = 6.8 oz or 192 g)
• 1 Tbsp vegetable or olive oil
• Salt
• Black pepper
• 1 Large egg
• Kale
• Sesame seeds
• Cooked rice

Let’s Cook

1. Finely chop the onion to sauté with the kale.
2. Slice kale and keep to the side.
3. In a large bowl, add beef, garlic, egg, 1 tsp salt, black pepper to mix all together.
4. Add 2 tbsp Jookjangyeon Soy Sauce, 1 tbsp Chung-O Sesame Oil, 1 tbsp Father’s Hill Whole Grain Syrup.
5. Mix the meat well until the mixture gets sticky.
6. Pinch off 2 inch from the mixture and make 4 large patties (or 6 medium patties). Toss each portion from one hand to the other hand repeatedly about 5 times in order to release air inside the mixture and prevent the patties from crumbling while cooking.
7. In a large pan, heat oil over medium heat and place the patties gently on the pan. Indent the center of each patty with 2 fingers because the center of patties will rise with heat.
8. Cook the patties about 5 minutes. Do not flip until nicely browned.
9. Flip and cover to cook for another 5 minutes.
10. Heat oil in a new pan, add onions and kale.
11. Add a pinch of salt and pepper then sauté until kale is softened.
12. Place a cup of cooked rice on plate.
13. Gently top the rice with a patty.
14. Layer kale over the patty.
15. Sprinkle sesame seeds.