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[Zucchini Gochujang Stew]
1. Put 1L of rice water and 2 dashi packs (anchovy, kelp) in a pot, open the lid, and boil for about 10 minutes
2. Slice 1 zucchini, 1 potato, and 1/2 onion flat and cut 2-3 shiitake mushrooms into squares
3. Slice 1 green pepper, 1 red pepper, and 1/2 green onion thinly
4. Drain the dashi pack from the broth and add 1 tbsp. red pepper powder, 1 tbsp. garlic, 1 tbsp. fish sauce, 2 tbsp. gochujang, and 1 tbsp. soybean paste and dissolve
5. Add the sliced potatoes, zucchini, onions, and mushrooms, close the lid over medium heat, and cook for about 10 minutes Boil it
6. Finally, add pepper and green onion and boil a little more to finish
[Stir-fried Jinmichae]
1. Cut Jinmichae into bite-sized pieces by tearing the thick part with your hands
2. Soak in water for about 5 minutes, drain in a strainer, and let it dry (if you soak it for too long, it will be tasteless)
3. Add 3 tablespoons of cooking oil, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of plum extract, and 3 tablespoons of red pepper paste to a pan and boil over low heat
4. Add Jinmichae and mix well, then turn off the heat, add 3 tablespoons of jocheong (oligosaccharide), 2 tablespoons of mayonnaise, and mix well
5. Finally, sprinkle sesame oil and sesame seeds and finish
[Simmered Pork Neck in Soy Sauce]
1. Spread 600g of pork neck on a cutting board and lightly season with salt and pepper
2. Make the seasoning sauce (2 tablespoons of soy sauce, 2 tablespoons of mirin, jocheong (corn syrup)) 2 tbsp. garlic, 0.5 tbsp. sesame oil, 1 tbsp. oyster sauce, 2 tbsp. water)
3. Coat the marinated meat with potato starch and fry it in a pan until golden brown on both sides
4. Add 10 sliced garlic and the prepared seasoning sauce and simmer until the seasoning is completely reduced
5. Put lettuce and onion slices on a plate, place the meat, slice the green onions thinly, and sprinkle sesame seeds to complete
[Chive kimchi]
1. Wash 1 bunch of chives cleanly, drain, cut into 2-3 pieces, and set aside
2. Slice 4 green chili peppers (green chili peppers) and 2 red chili peppers diagonally, slice 1 onion and 1/3 carrot thinly, and mix everything together
3. Put 1/2 of the sliced chives in a radish bowl, put 1/2 of the vegetables on top, and sprinkle 2 tbsp. red pepper powder (as needed) on top
4. Also Lay the remaining chives, lay the vegetables, and sprinkle 2 tablespoons of red pepper powder.
5. Sprinkle 1/2 cup of plum extract, 2 tablespoons of oligosaccharide, and 1/3 cup of fish sauce evenly on top.
6. Let sit for about an hour and mix gently to finish.