Bibimbab

Bibimbab

1. Slice various colors of bell peppers thinly.

2. Place bell peppers on top of rice with Mu-saeng-chae and sancho namul.

3. Garnish with cho-go-chu-jang and crumb of Gimbugak

Ah-uk-guk (Mallow Soup)

1. Harvest mallow leaves and wash as scrubbing them by hands.

2. Cut into small good pieces to eat .

3. In a pot mix mallow leaves, Guk-Gan-Jang and Shitake mishroom.

4. Let it sit for overnight.

5. Add water and boil.

clockwise- Du-bu-Jorim, Spring Roll, Sin-sun-cho namul, Japchae

Sin-sun-cho namul

1. Bring a pot of water to boil and add Sin-Sun-cho

2. Cook until soft about 5 min.

3. Drain water and let it cool.

4. Cut into good size to eat.

5. Mix with Guk-Gan-Jang and sesame seed oil and salt

6. Garnish with sesame seeds