Can be Frozen^*

^*Foods that will be consumed after 2 days should be frozen

Jangteo Gukbap
Chicken Hotpot & Noodles (Chicken & Noodles)
Kimchi Pureed Soybean Stew
Braised Pollock w/ Radish
Hamburger Steak
Tteokbokki & Veggie Tempura (Rice cake, Broth, Veggie Tempura, Oden)

Fully cooked food

Jangteo Gukbap
Kimchi Pureed Soybean Stew
Gamjatang
Braised Pollock w/ Radish
Hamburger Steak
Japanese Style Stir-fried Zucchini

1. Soak the tteokbokki rice cakes in lukewarm water for about 10 minutes.
2. Add the soaked rice cakes to the prepared broth and bring to a boil.
3. When the sauce starts to thicken slightly, add the fish cakes and boil once more.
4. Enjoy with vegetable fritters made by Sobann. Dip them lightly in the sauce for extra flavor.

1. Rinse the cleaned chicken once more.
2. Put the chicken into boiling water and parboil briefly to remove any odor. It’s even better if you add some ginger; if you don’t have ginger, add a clove of garlic instead.
3. Transfer the parboiled chicken to a pot, add about five cups of water, and simmer thoroughly.
4. Skim off any foam that rises to the top, then add potatoes and vegetables, and boil once more.
5. When the chicken is fully cooked, dip it into the prepared sauce. Add a little chicken broth to the sauce for an even richer flavor.
6. After finishing the chicken, add knife-cut noodles (kalguksu) to the remaining broth for a delicious chicken kalguksu.