The recommended order of food consumption for this week is as follows:
Seafood Soft Tofu Stew, Braised Flounder, Crispy Glazed Pork Ribs,
Spicy Chicken Soup, Braised Beef Shank, Potato Sujebi Kit, Braised Chicken
(This order is beneficial for keeping food fresh.)
The colors of the items on the labels correspond to the dish
Braised Chicken (Yellow)
Potato Sujebi Kit (Blue)
Can be Frozen*
*Foods that will be consumed after 2 days should be frozen
Spicy Chicken Soup
Braised Beef Shank
Crispy Glazed Pork Ribs
Braised Flounder
Potato Sujebi Kit (Dough, Broth)
Fully cooked food
Spicy Chicken Soup
Braised Beef Shank
Crispy Glazed Pork Ribs
Seafood Soft Tofu Stew
Braised Flounder
Korean Spicy Cabbage Salad
Braised Chicken (Yellow)
* If you have vermicelli Noodles: Soak the vermicelli noodles in cold water for 30 minutes before cooking! *
1. Rinse the thawed chicken thoroughly in cold water.
2. Boil water in a pot, add ginger or mirin (cooking wine), then briefly blanch the chicken.
3. Add the broth and 1 cup of water to the pot. When the broth begins to boil vigorously, add the chicken and simmer over medium heat for about 15 minutes.
4. Add the remaining ingredients right away and finish cooking.
5. Since it’s jjimdak, let the broth simmer until it reduces and thickens slightly.
Potato Sujebi Kit (Blue)
1. Pour the prepared sujebi broth into a pot and bring it to a boil.
2. Add the prepared vegetables and boil them together.
3. Tear off thin pieces of the dough, lightly wetting your hands with water as you go (this is the skillful part 😄).
4. When the dough pieces float to the top, cooking is done!
Add pepper to taste. If the broth is too bland, add a spoonful of salt.