The recommended order of food consumption for this week is:
Seasoned Grilled Squid, Sapporo Style Chicken Soup Curry, Beef Stew,
Spinach Soybean Paste Soup, Beef Radish Soup, Seafood Hotpot, Korean Boiled POrk w/ Pickled Radish
(This order is beneficial for keeping food fresh.)
The same food items are labeled in the same color.
tbd
Can be Frozen*
*Foods that will be consumed after 2 days should be frozen
Beef Radish Soup
Spinach Soybean Paste Soup
Seafood Hotpot (Seafood,Sauce)
Korean Boiled Pork w/ Pickled Radish (Pork)
Seasoned Grilled Squid (Squid & Sauce)/p>
Fully cooked food
Beef Radish Soup
Spinach Soybean Paste Soup
Seasoned Grilled Squid: When reheating the squid, brush it with the sauce while grilling.
If that feels inconvenient, you may stir-fry the squid together with the sauce, or simply dip it in the sauce when eating—it will still be delicious.
Sapporo Style Chicken Curry Soup: Add 1/2 cup of water and reheat.
Unlike typical curries, this is meant to have a slightly thick, soup-like consistency. It pairs well with warm rice.
Enjoy it together with today’s radish kimchi for the best experience!
Beef Stew: Enjoy with baguette or similar bread.
It makes an excellent meal on its own.
Radish Kimchi
Korean Boiled Pork w/ Pickled Radish (tbd)
1. Fill a pot generously with water, add the prepared soybean paste seasoning and bay leaves, then add the pork and bring to a boil.
2. When the meat floats to the surface, it is fully cooked. Boil for about 25–30 minutes.
3. Slice thinly and enjoy with pickled radish.
Seafood Hotpot (tbd)
1. Rinse the seafood from the seafood pack thoroughly under running water.
2. In a pot, layer the ingredients in this order: napa cabbage – bean sprouts – seafood – mushrooms – onion – green onion.
3. Spread the prepared seasoning evenly on top, add 1/2 cup of water, bring to a boil over high heat, then reduce to medium-low heat, cover, and simmer.
4. If the seasoning is too mild, adjust with soup soy sauce.
5. Drizzle sesame oil to taste before serving.