The recommended order of food consumption for this week is as follows:
Beef Pepper Japchae, Spinach Clam Soup, Braised Pomfret,
Braised Pork Ribs, Beef Brisket Stew, Teriyaki Chicken, Myeongdong Knife-cut Noodles
(This order is beneficial for keeping food fresh.)
Starting this week items will be colored on labels corresponding to the dish
Teriyaki Chicken – Orange
Myeongdong Knife-cut Noodles- Green
Beef Brisket Stew- Neon Green
Can be Frozen*
*Foods that will be consumed after 2 days should be frozen
Spinach Clam Soup
Braised Pork Ribs
Teriyaki Chicken (Chicken, Veg.)
Beef Brisket Stew
Myeongdong Knife-cut Noodles (Noodles, Broth, Dumplings, Veg.)
Fully cooked food
Spinach & Clam Soup
Braised Pork Ribs
Teriyaki Chicken: After stir-frying the chicken, add the prepared vegetables and sauce, then cook again.
Beef Brisket Stew: Add the pre-cooked stew to pot and let it come to a boil, then add the beef brisket and bring it to a boil once more before serving.
Braised Pomfret
Stir-fried Seaweed Stems
Myeongdong Knife-Cut Noodles
For your convenience, we’ve highlighted the meat, vegetables, and broth in the same color for each menu item. The color for Myeongdong Kalguksu is orange.
1. Bring the chicken broth to a boil in a pot.
2. Once at a boil, add the noodles and let them cook. Add the dumplings as well.
*For the kalguksu noodles:
Lightly shake off the flour and rinse them briefly in water.
(I personally like a thicker kalguksu, so I don’t pre-boil the noodles and cook them directly in the broth.
If you prefer a clearer broth, please pre-boil the noodles in advance.)
3. When the noodles and dumplings are fully cooked, add the vegetables and bring to a boil once more.
4. Add sauce to your heat preference.