The recommended order of food consumption for this week is:
Grilled Mackerel, Acorn Jelly Rice Soup, Pollock Radish Soup, Braised Pork w/ Aged Kimchi,
Beef Cabbage Soybean Paste Soup, Bean Sprout Bulgogi, Spicy Braised Chicken.
(This order is beneficial for keeping food fresh.)
The same food items are labeled in the same color.
Acorn Jelly Rice Soup (Green)
Bean Sprout Bulgogi (Yellow)
Spicy Braised Chicken (Pink)
Can be Frozen*
*Foods that will be consumed after 2 days should be frozen
Beef Cabbage Soybean Paste Soup
Pollock Radish Soup
Braised Pork w/ Aged kimchi
Grilled Mackerel
Bean Sprout Bulgogi (Bulgogi)
Spicy Braised Chicken (Chicken, Sauce)
Acorn Jelly Rice Soup (Broth, Sauce)
Fully cooked food
Beef Cabbage Soybean Paste Soup
Pollock Radish Soup
Braised Pork w/ Aged Kimchi
Grilled Mackerel
Acorn Jelly Rice Soup: Slice the acorn jelly and set it aside, then bring the prepared broth to a boil.
Place kimchi and crushed roasted seaweed
Seasoned Broccoli
Spicy Braised Chicken (Pink)
1. Blanch the thawed chicken in boiling water for 2–3 minutes to remove blood and any gamey smell.
2. Add the chicken and seasoning sauce and stir-fry together.
3. Pour about 2 cups of water into the stir-fried chicken, add the prepared vegetables, and simmer for 20–30 minutes.
4. When the potatoes are soft and the chicken meat firms up, the dish is ready.
Bean Sprout Bulgogi (Yellow)
1. Stir-fry the pre-seasoned bulgogi over medium heat first.
2. When the meat is about 60% cooked, add the vegetables from the prepared veggie pack.
3. Place a generous amount of bean sprouts on top, cover with a lid, and cook on high heat for 3–4 minutes.
4. Open the lid, mix everything together, and drizzle a little sesame oil and sprinkle some sesame seeds.
5. If you need more seasoning, adjust the taste with soy sauce.