Product Section 3 Part 2

PRODUCT
Bulgogi (Pork Belly)

Ingredients:
● 250g pork belly, thinly sliced
● 3 tablespoons soy sauce
● 1 tablespoon sesame oil
● 2 tablespoons brown sugar
● 2 cloves garlic, minced
● 1 teaspoon grated ginger
● 2 tablespoons mirin (or rice wine vinegar)
● 1 tablespoon sesame seeds
● 2 green onions, finely chopped (optional)
● 1/4 teaspoon black pepper
Instructions:
Prepare the Marinade: In a mixing bowl, combine soy sauce, sesame oil, brown sugar,
minced garlic, grated ginger, mirin, sesame seeds, chopped green onions (if using),
and black pepper. Stir well until the sugar is dissolved.
Marinate the Pork Belly: Place the thinly sliced pork belly in a shallow dish or a
resealable plastic bag. Pour the marinade over the pork belly, ensuring that all slices
are coated evenly. Massage the marinade into the meat gently.
Marinate Time: Cover the dish or seal the bag and let the pork belly marinate in the
refrigerator for at least 1 hour. For best results, marinate it for up to 4 hours or
overnight to allow the flavors to penetrate the meat.
Galbi (Pork Short Ribs)

Ingredients:
● 250g pork short ribs
● 1 tablespoon honey
● 2 tablespoons mirin (or rice wine vinegar)
Instructions:
Prepare the Marinade: In a mixing bowl, combine soy sauce, brown sugar, honey,
sesame oil, minced garlic, grated ginger, mirin, sesame seeds, chopped green
onions (if using), and black pepper. Stir well until the sugar is dissolved.
Marinate the Pork Short Ribs: Place the pork short ribs in a shallow dish or a
resealable plastic bag. Pour the marinade over the short ribs, making sure they are
fully coated. Gently massage the marinade into the meat.
Marinate Time: Cover the dish or seal the bag and let the pork short ribs marinate in the
refrigerator for at least 1 hour. For best results, marinate them for up to 4 hours or
overnight to allow the flavors to meld.
Samgyeopsal (pork belly)
Ingredients:
● 1 tablespoon honey
● 1 tablespoon rice wine (mirin)
Instructions:
Prepare the Marinade: In a mixing bowl, combine soy sauce, brown sugar, honey,
sesame oil, minced garlic, grated ginger, rice wine (mirin), sesame seeds, chopped
green onions (if using), and black pepper. Stir well until the sugar is dissolved.
Marinate the Pork Belly: Place the thinly sliced pork belly in a shallow dish or a
resealable plastic bag. Pour the marinade over the pork belly slices, ensuring they
are evenly coated. Gently massage the marinade into the meat.
Marinate Time: Cover the dish or seal the bag and let the pork belly marinate in the
refrigerator for at least 1 hour. For optimal flavor infusion, marinate for up to 4 hours
or overnight.
Dwaeji Bulgogi (spicy pork)

Ingredients:
● 250g pork shoulder or pork belly, thinly sliced
● 3 tablespoons gochujang (Korean red pepper paste)
● 1 tablespoon rice wine (mirin) or apple juice
Instructions:
Prepare the Marinade: In a mixing bowl, combine gochujang, soy sauce, brown sugar,
sesame oil, minced garlic, grated ginger, rice wine (mirin) or apple juice, sesame
seeds, chopped green onions (if using), and black pepper. Stir well until all
ingredients are thoroughly combined.
Marinate the Pork: Place the thinly sliced pork in a shallow dish or a resealable plastic
bag. Pour the marinade over the pork slices, ensuring they are evenly coated.
Massage the marinade into the meat gently.
Marinate Time: Cover the dish or seal the bag and let the pork marinate in the
refrigerator for at least 1 hour. For the best flavor, marinate for up to 4 hours or
overnight.
Buldak (“fire” chicken)

Ingredients:
● 250g boneless, skinless chicken thighs, cut into bite-sized pieces
● 2 tablespoons Korean red pepper paste (gochujang)
● 1 tablespoon Korean red pepper flakes (gochugaru)
● 1 tablespoon soy sauce
● 1 tablespoon brown sugar or honey
● 1 tablespoon rice wine (mirin) or apple juice
● 1 tablespoon vegetable oil
● Optional toppings: sliced green onions, sesame seeds
Instructions:
Prepare the Marinade: In a mixing bowl, combine Korean red pepper paste, Korean red
pepper flakes, soy sauce, brown sugar or honey, sesame oil, minced garlic, grated
ginger, and rice wine (mirin) or apple juice. Stir until all ingredients are well
combined.
Marinate the Chicken: Add the chicken pieces to the marinade and toss until they are
evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at
least 30 minutes to allow the flavors to meld.
Kimchi
Ingredients:
● 300-400g Napa cabbage or Chinese cabbage, chopped into bite-sized pieces
● 1/2 cup Korean red pepper flakes (gochugaru)
● 1/4 cup fish sauce
● 2 tablespoons minced garlic
● 1 tablespoon minced ginger
● 1 tablespoon sugar
● 2 green onions, chopped
● 1 medium carrot, julienned
● 1 small onion, thinly sliced
● 1/4 cup salt
● Water (for soaking cabbage)
Instructions:
Preparation of Cabbage:
● In a large bowl, dissolve the salt in water. Submerge the chopped cabbage in
the saltwater and let it soak for about 1-2 hours. This will help to soften the
cabbage and draw out excess moisture.
● After soaking, rinse the cabbage thoroughly under cold water to remove the
salt. Drain well and squeeze out any excess water.
Prepare the Kimchi Paste:
● In a separate bowl, combine Korean red pepper flakes, fish sauce, minced
garlic, minced ginger, sugar, chopped green onions, julienned carrot, and
sliced onion. Mix well to form a thick paste.
Mixing the Kimchi:
● Add the drained cabbage to the kimchi paste. Using your hands (wearing
gloves if desired), gently massage the paste into the cabbage, ensuring that
every piece is well coated with the spicy mixture.
Fermentation:
● Transfer the kimchi mixture into a clean, airtight container or jar, pressing it
down firmly to remove any air pockets. Leave some space at the top as the
kimchi will expand during fermentation.
● Seal the container or jar tightly and let it ferment at room temperature for 1-2
days. After the first day, taste the kimchi occasionally until it reaches your
desired level of fermentation and tanginess.
● Once fermented to your liking, store the kimchi in the refrigerator to slow
down the fermentation process. It will continue to develop flavor over time.
Lettuce
Ingredients:
● 1 head of lettuce, leaves separated and washed
Instructions:
Prepare the Lettuce Wraps:
● Wash the lettuce leaves thoroughly and pat them dry with paper towels.
● Arrange the lettuce leaves on a serving platter, keeping them intact to use as
wraps.
Serve:
● Serve the lettuce leaves alongside Samgyupsal (pork belly) and Korean
dipping sauces.
Kongnamul Muchim (Seasoned soybean sprout)
Ingredients:
● 300g soybean sprouts
● 2 green onions, thinly sliced
● 1 clove garlic, minced
● 1 teaspoon sugar
● 1 teaspoon rice vinegar (or white vinegar)
● Optional: 1 teaspoon gochugaru (Korean red pepper flakes) for spice
Instructions:
Blanch the Soybean Sprouts:
● Bring a pot of water to a boil. Add the soybean sprouts and cook for about 2-3
minutes until they are just tender but still crisp. Be careful not to overcook.
● Drain the soybean sprouts and rinse them under cold water to stop the
cooking process. Drain well and let them cool completely.
Prepare the Seasoning:
● In a small bowl, combine sesame oil, soy sauce, minced garlic, sugar, rice
vinegar, and gochugaru (if using). Mix well until the sugar is dissolved.
Season the Soybean Sprouts:
● In a mixing bowl, add the blanched soybean sprouts and sliced green onions.
● Pour the prepared seasoning over the soybean sprouts and green onions.
Toss gently to ensure all the sprouts are evenly coated with the seasoning.
Chill and Garnish:
● Cover the bowl with plastic wrap and let the seasoned soybean sprouts chill
in the refrigerator for at least 30 minutes to allow the flavors to meld.
● Before serving, sprinkle sesame seeds on top for garnish.
Oi Muchim (Spicy cucumber salad)
Ingredients:
● 2 cucumbers, thinly sliced
● 1 tablespoon rice vinegar (or white vinegar)
● 1 tablespoon gochugaru (Korean red pepper flakes)
● Optional: 1 teaspoon fish sauce for added depth of flavor
Instructions:
Prepare the Cucumbers:
● Wash the cucumbers thoroughly. If using English cucumbers, you can peel
alternating strips of skin to create a decorative pattern. Slice the cucumbers
thinly into rounds.
Make the Dressing:
● In a small bowl, combine sesame oil, soy sauce, rice vinegar, gochugaru,
sugar, minced garlic, and fish sauce (if using). Mix well until the sugar is
dissolved and the ingredients are well combined.
Assemble the Salad:
● Place the sliced cucumbers and green onions in a mixing bowl.
● Pour the dressing over the cucumbers and toss gently to ensure they are
evenly coated with the spicy dressing.
Chill and Garnish:
● Cover the bowl with plastic wrap and let the Oi Muchim chill in the refrigerator
for at least 30 minutes to allow the flavors to meld.
Mu Saengchae (Spicy radish salad)
Ingredients:
● 1 large daikon radish or 2-3 Korean radishes
● 1 tablespoon rice vinegar (or white vinegar)
● Optional: 1 teaspoon fish sauce for added depth of flavor
Instructions:
Prepare the Radish:
● Peel the daikon radish or Korean radishes and cut them into thin matchsticks
or julienne strips. You can use a mandoline slicer or a knife for this.
Make the Dressing:
● In a small bowl, combine sesame oil, soy sauce, rice vinegar, gochugaru,
sugar, minced garlic, and fish sauce (if using). Mix well until the sugar is
dissolved and the ingredients are well combined.
Assemble the Salad:
● Place the sliced radish and green onions in a mixing bowl.
● Pour the dressing over the radish and toss gently to ensure they are evenly
coated with the spicy dressing.
Chill and Garnish:
● Cover the bowl with plastic wrap and let the Mu Saengchae chill in the
refrigerator for at least 30 minutes to allow the flavors to meld.
Gamja Jorim (Korean-braised Potato)
Ingredients:
● 4 medium-sized potatoes, peeled and cut into bite-sized chunks
● 1 tablespoon brown sugar
● 1 tablespoon rice wine (mirin) or water
● 1 teaspoon sesame seeds (optional)
● 1 teaspoon vegetable oil
● 1 green onion, chopped
● 1 cup water
Instructions:
Prepare the Potatoes:
● Peel the potatoes and cut them into bite-sized chunks.
Make the Sauce:
● In a small bowl, mix together soy sauce, brown sugar, sesame oil, rice wine
(or water), and sesame seeds (if using). Set aside.
Cook the Potatoes:
● Heat vegetable oil in a large skillet or pot over medium heat. Add minced
garlic and chopped green onion, and sauté for about 1 minute until fragrant.
● Add the potato chunks to the skillet and stir to coat them with the garlic and
green onion mixture.
● Pour in the sauce mixture and water. Stir to combine.
Braise the Potatoes:
● Bring the mixture to a boil, then reduce the heat to low. Cover and let it
simmer for about 15-20 minutes, stirring occasionally, or until the potatoes are
tender and the sauce has thickened.
Kimbap
Ingredients:
● 3 cups cooked short-grain rice
● 4-5 sheets of seaweed (nori)
● 1 carrot, julienned
● 1 cucumber, julienned
● 4-5 strips of pickled radish (danmuji)
● 2-3 strips of cooked ham or crab sticks
● 2 eggs, beaten and cooked into thin omelets
● 2 tablespoons sesame oil
● Salt and pepper to taste
● Optional: toasted sesame seeds for garnish
Instructions:
Prepare the Ingredients:
● Cook the short-grain rice according to package instructions and let it cool to
room temperature.
● Julienne the carrot and cucumber into thin strips.
● Cut the pickled radish, cooked ham, and omelets into strips similar in length
to the seaweed sheets.
Season the Rice:
● In a large mixing bowl, season the cooked rice with sesame oil, salt, and
pepper. Mix well to evenly distribute the seasoning.
Assemble the Kimbap:
● Place a sheet of seaweed on a bamboo sushi mat or a clean kitchen towel.
● Spread a thin layer of seasoned rice evenly over the seaweed, leaving a
small border along the top edge.
● Arrange the julienned carrot, cucumber, pickled radish, ham or crab sticks,
and omelet strips in a line along the bottom edge of the rice.
Roll the Kimbap:
● Using the bamboo sushi mat or kitchen towel, carefully roll the seaweed sheet
over the filling, applying gentle pressure to shape it into a tight cylinder.
● Continue rolling until you reach the top edge of the seaweed.
● Moisten the top edge of the seaweed with a little water to seal the roll.
Slice and Serve:
● Using a sharp knife, slice the rolled kimbap into bite-sized pieces, about 1-1.5
inches thick.
● Arrange the sliced kimbap on a serving plate and garnish with toasted
sesame seeds if desired.
Tteokbokki
Ingredients:
● 200g rice cakes (tteok), cylindrical shape preferred
● 2 cups water
● 1 tablespoon sugar
● 1 tablespoon honey or corn syrup
● 1/2 onion, thinly sliced
● 2-3 green onions, cut into 2-inch pieces
● Optional: 1 boiled egg, fish cakes, or cabbage leaves
● Optional garnish: toasted sesame seeds, chopped green onions
Instructions:
Prepare the Rice Cakes:
● If the rice cakes are hard, soak them in cold water for about 30 minutes to
soften. Drain before using.
Make the Sauce:
● In a small saucepan, combine water, gochujang, gochugaru, soy sauce,
sugar, and honey or corn syrup. Stir well to dissolve the ingredients.
● Bring the sauce to a gentle simmer over medium heat, stirring occasionally.
Cook the Tteokbokki:
● Add the sliced onion and green onions to the simmering sauce.
● Carefully add the rice cakes to the saucepan. Stir gently to coat the rice cakes
with the sauce.
● Continue cooking over medium heat for about 8-10 minutes, or until the rice
cakes are soft and the sauce has thickened. Stir occasionally to prevent
sticking.
Add Optional Ingredients:
● If desired, add boiled eggs, fish cakes, or cabbage leaves to the saucepan
during the last few minutes of cooking. Ensure they are heated through.
Serve:
● Transfer the Tteokbokki to a serving dish or individual bowls.
● Garnish with toasted sesame seeds and chopped green onions if desired.
Jajangmyeon
Ingredients:
● 200g fresh or dried noodles (such as udon noodles or wheat noodles)
● 100g pork shoulder or pork belly, diced into small pieces
● 1 onion, finely chopped
● 1 zucchini, diced
● 1 potato, diced
● 1/2 cup diced carrots
● 1/2 cup diced cabbage
● 4 tablespoons black bean paste (chunjang)
● 2 tablespoons vegetable oil
● 2 tablespoons sugar
● 2 cups water or vegetable broth
● 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
● Sliced cucumber for garnish (optional)
● Sliced green onions for garnish (optional)
Instructions:
Prepare the Noodles:
● Cook the noodles according to the package instructions until they are al
dente. Drain and set aside.
Cook the Pork:
● Heat vegetable oil in a large skillet or wok over medium heat. Add the diced
pork and cook until browned and cooked through.
Prepare the Sauce:
● Push the pork to one side of the skillet and add the chopped onion. Cook until
the onion is softened and translucent.
● Add the black bean paste (chunjang) to the skillet and stir-fry with the onion
for a couple of minutes until fragrant.
● Stir in the sugar and soy sauce, mixing well to combine with the black bean
paste.
● Add the diced vegetables (zucchini, potato, carrots, cabbage) to the skillet
and stir-fry for another 2-3 minutes.
Simmer:
● Pour water or vegetable broth into the skillet and bring the mixture to a
simmer. Cook for about 10-15 minutes until the vegetables are tender and the
sauce has thickened slightly. If desired, you can add the cornstarch mixture to
further thicken the sauce.
Serve:
● Place a portion of cooked noodles into each serving bowl.
● Ladle the jajang sauce and vegetables over the noodles.
● Garnish with sliced cucumber and green onions if desired.
Bibimbap
Ingredients:
For the Bibimbap:
● 2-3 cups cooked short-grain rice
● 1 carrot, julienned
● 1 zucchini, julienned
● 1 cup spinach
● 1 cup bean sprouts
● 2-3 shiitake mushrooms, sliced
● 2-3 eggs
● 2 tablespoons vegetable oil
● Sesame seeds and/or sliced green onions for garnish (optional)
For the Bibimbap Sauce (Gochujang Sauce):
● 1 tablespoon honey or sugar
● 1 tablespoon rice vinegar
● 1 teaspoon toasted sesame seeds (optional)
Instructions:
Prepare the Vegetables:
● Blanch the spinach in boiling water for about 30 seconds, then drain and
squeeze out excess water. Season with a pinch of salt and a drizzle of
sesame oil.
● Blanch the bean sprouts in boiling water for about 1-2 minutes, then drain and
season with salt and sesame oil.
● Sauté the julienned carrot and zucchini separately in a pan with a little
vegetable oil until they are cooked but still slightly crisp. Season with salt and
pepper.
● Sauté the sliced shiitake mushrooms in a pan until they are tender and
cooked through.
Cook the Pork:
● Heat a tablespoon of vegetable oil in a pan over medium-high heat.
● Season the thinly sliced pork with salt and pepper, then add it to the pan.
● Cook the beef for 2-3 minutes until browned and cooked through. Set aside.
Fry the Eggs:
● In the same pan, fry the eggs sunny-side-up or over-easy until the whites are
set but the yolks are still runny.
Make the Bibimbap Sauce (Gochujang Sauce):
● In a small bowl, combine gochujang, sesame oil, soy sauce, honey or sugar,
rice vinegar, minced garlic, and toasted sesame seeds (if using). Stir until well
combined.
Assemble the Bibimbap:
● Divide the cooked rice among serving bowls.
● Arrange the cooked vegetables, pork, and fried eggs on top of the rice in
separate sections, creating a colorful display.
● Drizzle the Bibimbap Sauce (Gochujang Sauce) over the top of the
ingredients.
● Garnish with sesame seeds and/or sliced green onions if desired.
Serve:
● Serve the Bibimbap immediately, with extra Bibimbap Sauce on the side for
those who want more spice.
Gopchang
Ingredients:
● 250g pork intestine
● Salt
● Pepper
● Sesame oil
● Soy sauce
● Garlic, minced
● Green onions, chopped
● Korean red pepper flakes (gochugaru) (optional)
Instructions:
Prepare the Beef Tripe:
● Rinse the pork intestine under cold water to remove any impurities. Pat it dry
with paper towels.
● Cut the pork intestine into bite-sized pieces, about 2-3 inches in length.
Marinate the Pork Intestine:
● In a bowl, season the beef tripe pieces with salt, pepper, sesame oil, soy
sauce, minced garlic, and chopped green onions. You can also add Korean
red pepper flakes (gochugaru) if you prefer it spicy. Adjust the seasonings to
taste.
Let it Marinate:
● Cover the bowl with plastic wrap and let the pork intestine marinate in the
refrigerator for at least 1 hour, or overnight for deeper flavor.
Gochujang (Red chili paste)

Ingredients:
● 2 cups Korean red chili powder (gochugaru)
● 1 cup glutinous rice flour (sweet rice flour)
● 1 cup fermented soybean powder (meju garu)
● 1/2 cup soy sauce
● 1/2 cup sugar
● 2-3 cups water
● 1 tablespoon salt
● Optional: 1 tablespoon rice vinegar (for tanginess)
Instructions:
Prepare the Rice Paste:
● In a large bowl, mix the glutinous rice flour with enough water to form a
smooth paste. Make sure there are no lumps. Set aside.
Mix Ingredients:
● In a large pot, combine the rice paste, fermented soybean powder, soy sauce,
sugar, salt, and optional rice vinegar. Stir well to combine.
● Gradually add the Korean red chili powder, stirring continuously to prevent
clumps from forming.
Cook the Mixture:
● Place the pot over medium heat and bring the mixture to a gentle boil, stirring
frequently.
● Once boiling, reduce the heat to low and simmer the mixture for about 1-2
hours, stirring occasionally. The mixture should thicken and develop a deep
red color.
Ferment the Gochujang:
● After cooking, remove the pot from the heat and let the mixture cool to room
temperature.
● Transfer the mixture to a clean, airtight container. Cover the container loosely
to allow for airflow.
● Let the Gochujang ferment at room temperature for at least 3-4 days, or up to
a week, depending on your desired level of fermentation. Stir the mixture daily
to ensure even fermentation.
Store:
● Once the Gochujang has reached your desired level of fermentation and
flavor, transfer it to a sealed container and store it in the refrigerator. It will
continue to ferment slowly in the fridge, developing more complex flavors over
time.
Gireum-jang (made with sesame oil, salt, & black pepper)
Gireum-jang, also known as seasoned sesame oil, is a simple and flavorful condiment
commonly used in Korean cuisine. Here's a basic recipe for Gireum-jang:
Ingredients:
● 1/4 cup sesame oil
● 1 teaspoon salt (adjust to taste)
● 1/2 teaspoon black pepper (adjust to taste)
Instructions:
Combine Ingredients:
● In a small bowl, mix together sesame oil, salt, and black pepper. Stir well to
ensure the salt and black pepper are evenly distributed throughout the
sesame oil.
Adjust Seasoning:
● Taste the Gireum-jang and adjust the amount of salt and black pepper
according to your preference. Add more salt for a saltier flavor or more black
pepper for extra spiciness.
Store:
● Transfer the seasoned sesame oil to a clean, airtight container or bottle.
Storage:
● Store Gireum-jang in a cool, dark place or in the refrigerator to preserve its
freshness. It can be kept for several weeks to a few months, depending on
storage conditions and the expiration date of the sesame oil used.
Ssamjang (Mixture of chili paste & soy bean paste)
Ingredients:
● 1/4 cup fermented soybean paste (doenjang)
● 2 tablespoons Korean chili paste (gochujang)
● 1 tablespoon honey or sugar
● 1 tablespoon rice vinegar or apple cider vinegar
● 1 green onion, finely chopped (optional)
● 1 teaspoon toasted sesame seeds (optional)
Instructions:
Combine Ingredients:
● In a mixing bowl, combine fermented soybean paste (doenjang), Korean chili
paste (gochujang), sesame oil, honey or sugar, rice vinegar, minced garlic,
and chopped green onion (if using). Mix well until all ingredients are
thoroughly combined.
Adjust Consistency and Flavor:
● If the ssamjang is too thick, you can thin it out with a little water until you
reach your desired consistency. If it's not spicy enough, you can add more
Korean chili paste (gochujang) or crushed red pepper flakes.
Garnish:
● Optionally, sprinkle toasted sesame seeds on top of the ssamjang for added
flavor and texture.
Kimchi Jjigae (Kimchi Stew)
Ingredients:
● 2 cups well-fermented kimchi
● 1 tablespoon gochujang (Korean red pepper paste)
● 1 tablespoon cooking oil
● 1 cup water or unsalted broth (such as chicken or vegetable broth)
● 1 block tofu, cut into cubes
● Optional: 1 teaspoon sugar, salt to taste
Instructions:
Prepare the Ingredients:
● Cut the well-fermented kimchi into bite-sized pieces if it's not already.
● Thinly slice the onion, mince the garlic, and chop the green onions.
Saute Kimchi and Aromatics:
● Add the sliced onion and minced garlic to the pot. Cook until the onion
becomes translucent.
● Add the gochugaru (Korean red pepper flakes) and gochujang (Korean red
pepper paste). Stir well to combine with the pork and aromatics.
Add Liquid and Simmer:
● Pour water or unsalted broth into the pot. Bring the mixture to a boil, then
reduce the heat to medium-low and let it simmer for about 10 minutes to allow
the flavors to meld.
Add Tofu and Green Onions:
● Gently add the cubed tofu into the pot. Let it simmer for another 5 minutes.
● Add chopped green onions to the pot and simmer for an additional 2-3
minutes.
Adjust Seasoning:
● Taste the kimchi jjigae and adjust the seasoning if necessary. You can add
soy sauce, sugar, or salt to taste if needed.
Tteok Mandu Guk (Rice cake soup with dumplings)
Ingredients:
For the Soup:
● 8 cups water or unsalted broth (such as chicken or vegetable broth)
● 200g rice cakes (tteok), sliced into bite-sized pieces
● 10-12 dumplings (store-bought or homemade)
● Optional: 1 tablespoon sesame oil
For the Dumplings (Mandu):
● 200g ground pork or beef
● 1 cup finely chopped vegetables (such as cabbage, carrots, and green onions)
● 1 teaspoon sesame oil
● Dumpling wrappers (store-bought or homemade)
Instructions:
Making the Dumplings (Mandu):
Prepare the Filling:
● In a mixing bowl, combine ground pork or beef with finely chopped
vegetables, minced garlic, soy sauce, sesame oil, and black pepper. Mix until
well combined.
Assemble the Dumplings:
● Place a small amount of filling in the center of each dumpling wrapper.
● Moisten the edges of the wrapper with water and fold it in half, sealing the
edges tightly to form a half-moon shape.
● Optionally, you can pleat the edges of the dumplings for a decorative effect.
Cook the Dumplings:
● Bring a large pot of water to a boil.
● Carefully add the dumplings to the boiling water and cook for about 5-6
minutes, or until they float to the surface and are cooked through.
● Remove the cooked dumplings from the pot with a slotted spoon and set
aside.
Making the Soup:
Prepare the Broth:
● In a large pot, bring water or unsalted broth to a boil.
● Add sliced onions, minced garlic, and chopped green onions to the pot. Let it
simmer for a few minutes to infuse the broth with flavor.
Add Rice Cakes and Dumplings:
● Carefully add the sliced rice cakes to the pot. Let them cook for about 5
minutes until they become tender.
● Once the rice cakes are tender, add the cooked dumplings to the pot. Let
them heat through for a couple of minutes.
Season the Soup:
● Season the soup with salt and pepper to taste. Optionally, you can add a
splash of sesame oil for extra flavor.
Doenjang- Jjigae (Korean soybean paste stew)
Ingredients:
● 2 tablespoons fermented soybean paste (doenjang)
● 2 cups water or unsalted broth (such as anchovy or vegetable broth)
● 100g tofu, cut into cubes
● 1 small onion, sliced
● 1 small zucchini, sliced
● 1 small potato, diced
● 1 green chili pepper, sliced (optional)
● 1 green onion, chopped
● 1 tablespoon cooking oil
● Optional: 1 teaspoon Korean red chili flakes (gochugaru) for added spice
Instructions:
Prepare Ingredients:
● Cut the tofu into cubes and slice the onion, zucchini, potato, green chili
pepper (if using), and green onion. Mince the garlic.
● If using pork belly or seafood, slice the pork belly thinly or clean and prepare
the seafood.
Saute Aromatics:
● Heat cooking oil in a pot over medium heat. Add minced garlic and sliced
onion. Saute until the onion becomes translucent.
Add Vegetables:
● Add sliced zucchini, diced potato, and sliced green chili pepper (if using) to
the pot. Saute for a few minutes until the vegetables are slightly softened.
Make the Soup Base:
● Dissolve fermented soybean paste (doenjang) in water or unsalted broth and
add it to the pot. Stir well to combine.
Simmer:
● Bring the stew to a gentle boil, then reduce the heat to medium-low and let it
simmer for about 10-15 minutes, or until the vegetables are cooked through
and the flavors have melded together.
Add Tofu:
● Add the cubed tofu to the pot and let it simmer for an additional 5 minutes to
heat through.
Season:
● Season the stew with salt and pepper to taste. Optionally, add Korean red
chili flakes (gochugaru) for added spice.
Finish:
● Drizzle sesame oil over the stew and sprinkle chopped green onions on top.
Kimchi Fried Rice
Ingredients:
● 2 cups cooked rice (preferably day-old rice)
● 1 cup well-fermented kimchi, chopped
● 2 tablespoons kimchi juice (from the jar of kimchi)
● 1 small onion, finely chopped
● 1 tablespoon vegetable oil or sesame oil
● 1 tablespoon gochujang (Korean red chili paste) (optional, for extra spice)
● 2 green onions, chopped (for garnish)
● Toasted sesame seeds (for garnish)
Instructions:
Prepare Ingredients:
● Chop the kimchi into small pieces and reserve 2 tablespoons of kimchi juice.
● Mince the garlic, finely chop the onion, and chop the green onions.
Saute Aromatics:
● In the same skillet, add vegetable oil or sesame oil over medium heat.
● Add minced garlic and chopped onion. Cook until the onion is softened and
translucent.
Add Kimchi and Rice:
● Add the chopped kimchi to the skillet and stir-fry for a few minutes until
fragrant.
● Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-
fry for a few minutes to combine with the kimchi.
Season:
● Add soy sauce and kimchi juice to the skillet. If using, add gochujang for extra
spice. Stir well to evenly distribute the sauce.
Garnish:
● Add chopped green onions to the skillet and stir-fry for another minute.
Plain Rice
Ingredients:
● 1 cup rice (any variety such as long-grain, short-grain, jasmine, basmati, etc.)
● 2 cups water
● Pinch of salt (optional)
Instructions:
Rinse the Rice:
● Place the rice in a fine-mesh sieve or colander and rinse it under cold water
until the water runs clear. This helps remove excess starch from the rice and
prevents it from becoming too sticky when cooked.
Measure Water:
● For every cup of rice, you'll typically use 2 cups of water. This ratio can vary
slightly depending on the type of rice and personal preference.
Combine Rice and Water:
● In a medium saucepan, combine the rinsed rice and water. Add a pinch of salt
if desired for seasoning.
Boil:
● Bring the water to a boil over high heat.
Simmer:
● Once the water reaches a boil, reduce the heat to low and cover the
saucepan with a tight-fitting lid.
Cook:
● Let the rice simmer gently for about 15-20 minutes, or until all the water is
absorbed and the rice is tender. Avoid lifting the lid or stirring the rice while it's
cooking to prevent steam from escaping.
Rest:
● Once the rice is cooked, remove the saucepan from the heat and let it sit,
covered, for an additional 5 minutes. This allows the rice to steam and
become fluffy.
Lemonade
Ingredients:
● 1 cup freshly squeezed lemon juice (about 4-6 lemons)
● 1 cup granulated sugar
● 4 cups cold water
● Ice cubes
● Lemon slices or fresh mint leaves for garnish (optional)
Instructions:
Prepare the Lemon Juice:
● Roll the lemons on a countertop to release their juices. Cut them in half and
juice them using a citrus juicer or a handheld lemon squeezer until you have 1
cup of lemon juice. Strain the juice to remove any seeds or pulp if desired.
Make Simple Syrup:
● In a small saucepan, combine 1 cup of granulated sugar with 1 cup of water.
Heat over medium heat, stirring occasionally, until the sugar completely
dissolves and the mixture becomes clear. This creates a simple syrup that will
sweeten the lemonade evenly.
Mix Lemonade:
● In a pitcher, combine the freshly squeezed lemon juice with the simple syrup.
Stir well to combine.
● Add 4 cups of cold water to the pitcher and stir again to mix everything
together.
Chill:
● Place the pitcher of lemonade in the refrigerator to chill for at least 1 hour, or
until thoroughly chilled. This allows the flavors to meld together and makes
the lemonade more refreshing
Iced Tea
Ingredients:
● 4-6 tea bags (black tea, green tea, herbal tea, or a combination)
● 4 cups boiling water
● Sweetener (sugar, honey, agave syrup) to taste (optional)
● Lemon slices, mint leaves, or other flavorings (optional)
● Ice cubes
● Cold water
Instructions:
Steep the Tea:
● Place the tea bags in a heatproof pitcher or container.
● Pour 4 cups of boiling water over the tea bags.
● Let the tea bags steep in the hot water for 3 to 5 minutes, depending on the
type of tea and your desired strength.
Sweeten (Optional):
● If you prefer sweetened iced tea, add sweetener to the hot tea and stir until it
dissolves. You can use sugar, honey, agave syrup, or any other sweetener of
your choice. Start with a small amount and adjust to taste.
Add Flavorings (Optional):
● For added flavor, you can add lemon slices, mint leaves, or other flavorings to
the hot tea. Let them steep along with the tea bags for a few minutes to infuse
their flavors.
Cool the Tea:
● Remove the tea bags and flavorings from the pitcher.
● Allow the tea to cool to room temperature, then transfer it to the refrigerator to
chill for at least 1 hour.
Serve:
● Fill glasses with ice cubes.
● Pour the chilled tea over the ice cubes, leaving room for additional water if
desired.
● Add cold water to dilute the tea to your desired strength. You can adjust the
ratio of tea to water based on your preference.
Garnish (Optional):
● Garnish each glass with a lemon slice, mint sprig, or other decorative
elements if desired.
Enjoy:
● Stir the iced tea before drinking to mix any settled flavors.
● Serve and enjoy your refreshing homemade iced tea!
PRODUCTION PROCESS AND LIST OF PRODUCT & SERVICE
ITEMS DESCRIPTION
Bulgogi (Pork Belly) Thinly sliced pork belly, expertly marinated

in a savory blend of soy sauce, garlic,
ginger, and sesame oil.
Galbi (Pork Short Ribs) Tender pork short ribs, marinated in a

flavorful blend of soy sauce, garlic, ginger,
and a hint of sweetness, creating a
mouthwatering harmony of savory and
tangy flavors.
Samgyeopsal (pork belly) Premium raw pork belly slices, ready to be

grilled to perfection, offering a rich and
succulent taste experience.
Dwaeji Bulgogi (spicy pork) Thinly sliced pork, marinated in a fiery blend
of spicy gochujang paste, soy sauce, garlic,
and a touch of sweetness.
Buldak (“fire” chicken) Tender chicken pieces, marinated in a

blazing hot blend of spicy chili paste, garlic,
soy sauce, and a hint of sweetness,
delivering an intense and fiery flavor
sensation.
Kimchi kimchi is a traditional fermented side dish

made from seasoned cabbage and
radishes, flavored with garlic, ginger, chili
pepper, and salt.
Lettuce Fresh, crisp lettuce leaves, perfect for

wrapping grilled meats and adding a
refreshing crunch to your Korean BBQ
experience.
Kongnamul Muchim (Seasoned soybean Lightly blanched soybean sprouts tossed in

sprout) a flavorful dressing of soy sauce, sesame
oil, garlic, green onions, and sesame seeds.
Oi Muchim (Spicy cucumber salad) Refreshing cucumber slices, dressed in a

spicy and tangy sauce made with vinegar,
soy sauce, garlic, sesame oil, and red
pepper flakes.
Mu Saengchae (Spicy radish salad) Refreshing cucumber slices, dressed in a
spicy and tangy sauce made with vinegar,
soy sauce, garlic, sesame oil, and red
pepper flakes.
Gamja Jorim (Korean-braised Potato) Tender potato chunks, simmered in a

savory soy sauce-based broth with garlic,
onions, and a hint of sweetness from sugar
or honey.
Kimbap Consists of seasoned rice and various

ingredients such as vegetables, eggs, meat,
and sometimes pickled radish, all rolled
together in a sheet of seaweed (nori) and
sliced into bite-sized pieces.
Tteokbokki Made with cylindrical rice cakes (tteok)

cooked in a spicy and slightly sweet sauce
made from gochujang (Korean chili paste),
soy sauce, sugar, and other seasonings.
Jajangmyeon Noodle dish consisting of thick, chewy
wheat noodles topped with a savory black
bean sauce (jajang) made from fermented
black soybeans, diced pork or beef, and
various vegetables such as onions,
zucchini, and potatoes.
Bibimbap Korean mixed rice dish that features a

colorful array of seasoned vegetables, meat
(often beef), a fried egg, and spicy
gochujang (Korean chili paste), all served
atop a bed of warm rice.
Gopchang A Korean dish made from pork intestines

that are thoroughly cleaned, seasoned, and
grilled to perfection.
Gochujang (Red chili paste) Gochujang is a staple condiment in Korean

cuisine, made from fermented red chili
peppers, glutinous rice, fermented
soybeans, and salt.
Gireum-jang (made with sesame oil, salt, & Gireum-jang is a simple yet flavorful
black pepper) seasoning used in Korean cuisine, made
with sesame oil, salt, and black pepper.
Ssamjang (Mixture of chili paste & soy bean Ssamjang is a flavorful Korean dipping
paste) sauce made from a mixture of chili paste
(gochujang) and soybean paste (doenjang),
along with additional ingredients such as
garlic, sesame oil, and sometimes sugar or
honey.
Kimchi Jjigae (Kimchi Stew) Korean stew made with kimchi, tofu, pork or
beef, and various vegetables.Typically
cooked with onions, garlic, and sometimes
mushrooms or potatoes, kimchi jjigae is
known for its bold and robust taste, with
layers of umami and a hint of heat from the
kimchi.
Tteok Mandu Guk (Rice cake soup with Korean soup featuring rice cakes (tteok)
dumplings) and dumplings (mandu) in a savory broth.
Doenjang- Jjigae (Korean soybean paste Korean stew made with fermented soybean
stew) paste (doenjang), tofu, vegetables, and
often includes meat or seafood for added
flavor. The base of the stew is a savory
broth made from anchovy or beef stock,
infused with the rich and complex flavors of
doenjang.
Kimchi Fried Rice The dish starts with a base of cooked rice,
which is then mixed with chopped kimchi,
along with its juices, for a tangy and spicy
flavor. Additional ingredients such as diced
vegetables, garlic, onions, and sometimes
meat or tofu can be added to enhance the
dish's taste and texture.
Plain Rice Made by cooking rice in water until it

becomes fluffy and tender, plain rice offers
a neutral and versatile base that pairs well
with a wide variety of Korean dishes.
Soda A carbonated beverage available in various

flavors, offers a refreshing and fizzy option
to accompany Korean meals.
Lemonade A refreshing beverage made from lemon

juice, water, and sweetener, offers a tart
and tangy option to accompany Korean
meals.
Iced Tea Made from freshly brewed tea, chilled to
perfection, and served over ice, our iced tea
offers a crisp and revitalizing drink option.
Soju (Strawberry, Lychee, Mango, Peach) Our selection includes strawberry, lychee,
mango, and peach variations, offering a
delicious twist to the classic Korean spirit.
Beer Quench your thirst with our pilsner-style

beer, reminiscent of the classic and crisp
taste of Pilsen.
Makgeolli Brewed from rice, wheat, and water,

Makgeolli offers a unique and refreshing
taste experience, with hints of sweetness
and a light effervescence.

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PRODUCT

Bulgogi (Pork Belly)

Galbi (Pork Short Ribs)

Dwaeji Bulgogi (spicy pork)

Buldak (“fire” chicken)

Gochujang (Red chili paste)

Bulgogi (Pork Belly) Thinly sliced pork belly, expertly marinated

Galbi (Pork Short Ribs) Tender pork short ribs, marinated in a

Samgyeopsal (pork belly) Premium raw pork belly slices, ready to be

Buldak (“fire” chicken) Tender chicken pieces, marinated in a

Kimchi kimchi is a traditional fermented side dish

Lettuce Fresh, crisp lettuce leaves, perfect for

Kongnamul Muchim (Seasoned soybean Lightly blanched soybean sprouts tossed in

Oi Muchim (Spicy cucumber salad) Refreshing cucumber slices, dressed in a

Gamja Jorim (Korean-braised Potato) Tender potato chunks, simmered in a

Kimbap Consists of seasoned rice and various

Tteokbokki Made with cylindrical rice cakes (tteok)

Bibimbap Korean mixed rice dish that features a

Gopchang A Korean dish made from pork intestines

Gochujang (Red chili paste) Gochujang is a staple condiment in Korean

Plain Rice Made by cooking rice in water until it

Soda A carbonated beverage available in various

Lemonade A refreshing beverage made from lemon

Beer Quench your thirst with our pilsner-style

Makgeolli Brewed from rice, wheat, and water,

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