The recommended order of food consumption for this week is as follows:
Braised Chicken, Fish Cutlet, Spinach Soybean Paste Stew, Tteok Dumpling Soup,
Seoul Broth Bulgogi, Salt Grilled Pork Belly
(This order is beneficial for keeping food fresh.)
Can be Frozen*
*Foods that will be consumed after 2 days should be frozen
Tteok Dumpling Soup (Broth, Dumplings, Tteok)
Spinach Soybean Paste Stew
Braised Chicken (Chicken, Sauce)
Fish Cutlet
Seoul Broth Bulgogi (Beef, Sauce)
Grilled Pork Belly
Fully cooked food
Tteok Mandu Soup: Soak the rice cakes in warm water for 10 minutes. Once the broth comes to a boil, add the dumplings first, then add the rice cakes and let them cook.
Spinach Doenjang Stew: Add diced tofu to the pre-cooked soybean paste stew and bring it to a boil.
Use half of the tofu for the stew, and the rest can be added to Seoul-style bulgogi for a delicious combination.
Fish Cutlet: It is partially cooked. Air fry it for 5 minutes on each side until crispy.
Scallion Kimchi
Salted Shrimp & Zucchini
Braised Chicken
1. Add water to a pot and bring it to a boil. Blanch the thawed chicken in the boiling water to prepare it.
2. Add the blanched chicken, 1 cup of water, and the prepared seasoning sauce to the pot and let it simmer.
3. When the chicken is halfway cooked, add the potatoes from the vegetable pack and continue cooking.
4. Reduce the heat to medium, add the remaining vegetables, and cook for at least 10 minutes. Finally, add the glass noodles.
* If the dish tastes too mild, add salt. If you prefer a sweeter taste, add sugar to adjust the flavor.
Grilled Pork Belly
1. Heat a pan over medium heat and grill the pork belly until golden brown on both sides.
2. If you have an air fryer, set it to 180°F and cook for 5 minutes on the front side and 5 minutes on the back side. This method prevents oil splatter and makes it crispy.
3. Sesame oil with salt is prepared. Dip and enjoy.
Seoul Broth Bulgogi
1. Lightly stir-fry the vegetables in a preheated pan.
2. Add the cooked vegetables and bulgogi together and stir-fry. When cooking the bulgogi, gently separate the meat.
3. Add 1.5 cups of water and the prepared sauce to the vegetables and bulgogi, then bring to a boil.
4. Once the mixture starts to boil, add the glass noodles and stir-fry once more.
5. For enhanced flavor, drizzle a little sesame oil over the finished bulgogi before serving.
