Gungjung Gijang Small Brown Seaweed is made by processing(preserved in the salt) the brown seaweeds gathered in the best period(February~March). After preserving in a freezer, strictly selected raw materials are washed, dried and packed with the sanitization. Therefore, it has same quality through a year and proved quality as it is produced by the direct contract with producer and the real name system.

It is easy to eat without long time washing like strip brown seaweeds because the brown seaweeds are preserved in the salt.

It is easily used to cook the cold soup for summer or other cuisine as well as brown seaweeds soup.

If you refer to "Delicious Cuisine" of our site, you can make various foods.

We will update many cooking information continuously.

Fusion style Western food for the minority or woman guest

- shrimp cocktail
- Negi steak
- Rich topped with raw tuna and vegetables

The perfect course of Western food is quite difficult version for housewife because it requires lots of materials and high skill to make good taste. It is rather challenge to the fusion style Japanese and Western food, popular in Chungdam dong than perfect course. It easily succeeds if preparing appetite+main dish+meal adequately.

Bring out a shrimp cocktail with ice as a light appetite and prepare the steak topped with plenty of small spring onion(Negi in Japanese). In case of many people, cut cooked steak in slice and put them in a big plate to eat separately. That is the know-how to reduce cost. Serve a Rich topped with raw tuna and vegetables together because it is difficult to satisfied with only steak.

< Shrimp cocktail >
Ingredients(for 4 persons)

250g cocktail shrimp, fruits cocktail• small volume of ice, sauce(1 tea spoon lemon juice, little salt and sugar)

Directions

1. Boil shrimp in hot water with little salt slightly
2. Put ice into cocktail glass and top with fruit cocktail and shrimp
3. Mix food materials of cocktail sauce and top them on a shrimp

< Negi Steak >
Ingredients(for 4 persons)

300g beef sirloin, 1/2 onion, 10 roots small spring onion, 1/2 cut Teriyaki sauce, a little mustard sauce

Directions

1. Preserve soften beef by tapping with a meat hammer into a Teriyaki sauce
2. Wash out small spring onion and cut it in a big strip
3. Grill preserved beef and onion in 1cm thickness on a gridiron. First cook one side of steak strongly and turn upside down if the bloody water appears slightly. And If the bloody water appears again, turn down the fire to cook completely.
4. Put grilled beef and onion in a dish and top plenty of cut spring onion. Serve with mustard or general steak sauce

< Rice topped with raw tuna and vegetables >
Ingredients(for 4 persons)

200g frozen tuna, 4 bowl hot rice, 10 sesame leaf, 1 cucumber, 4 lettuce leaf, 10 chicory leaf, 2 cabbage leaf, 1/4 onion, radish sprout•flying fish spawn•vinegared red pepper paste• a little sesame oil

Directions

1. Melt frozen tuna into salt water for 5 minutes, roll it with clean cotton cloth and preserve in fresh part in a refrigerator for 1~2 hour. Cut such melted tuna in 1cm size, remove the moisture and mix with a little sesame oil.
2. After washing out vegetables clearly, put them into cold water. Dip onion into water to remove bitter taste
3. Put hot rice into a bowl, garnish prepared vegetables and top with frozen tuna, radish sprout•flying fish spawn
4. Serve with vinegared red pepper paste and sesame oil just before eating