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.

100% Successful menu 'Korean food version"'

- Pork rib stew
- Mixed whelk
- Seafood soup

In case most of guests are old people or men, Korean style food is recommended. For Korean food, the basic food is a beef rib stew. It is successful to adult, kids and both and as good as it is served with rice and beef soup.

After preserved for 36 hours, prepare a beef rib stew one day before. It is convenient only to heat just before the food is served. Roasted rib is easier to cook than beef rib stew but it is prohibited to grill a rib while the guest is waiting.
For mixed whelk or seafood soup, it is not bad to purchase half-cooked products in Lotte Mart and add a fresh vegetables.
In case of old people's visit, be sure to prepare a pickled side dishes. After considering that pickled side dishes exist, purchase insufficient volume from base supermarket of department store or Unma mart. A red pepper preserved with soy sauce, salted and spicy oysters, salted pollack roe and fried anchovy are basic side dishes.

< Pork beef rib stew >
Ingredients(for 4 persons)

300g pork rib, 1 red pepper, 60g onion, 20g carrot, 50g potato, 2 tea spoon cooking oil, sauce( 1½ spoon soy sauce, 3/4 spoon salt, 1 tea spoon minced spring onion•sesame, 1/2 tea spoon garlic•sesame oil, 1/4 tea spoon minced ginger, a little hot sauce•pepper)

Directions

1. Cut pork rib in 5cm slice, remove a fat, make a knife insert and dip into a cold water to remove bloody water.
2. Cut red pepper aslant, cut carrot•potato in a big slice and refine the corner
3. Mix minced spring onion, garlic, minced ginger, soy sauce, salt, pepper, sesame and sesame oil to make a sauce. The point is a hot sauce. Small addition makes the taste of a meat plain
4. Spread oil on a pot, put a rib and cook with frying it with beautiful brown color
5. When rib is almost cooked, put vegetables, sauce and water in shallow. Close a cover and cook slowly.
6. If the materials get soften and the water is boiled down, turn down the fire, put remaining sauce and boil again.
7. Open a cover, top with a soup over it and cook the stew and put it on a plate

< Mixed whelk >
Ingredients(4 person)

200g whelk(1 canning), 10 leaves sesame, 1 unripe red pepper•red pepper•cucumber, spring onion root, 1/4 onion, small leaf vegetables, sauce(1 spoon powdered red pepper•red pepper paste•soy sauce•glucose, 1/2spoon garlic•sesame oil, 2 spoon salt•garnish, sesame)

Direction

1. Throw out a water in whelk can, pour hot water into it and filter to remove the moisture. IT is the method to remove a fish-like smell.
2. Cut big whelk into 2 parts, slice a sesame leaf with rolling and cut a red pepper aslant.
3. Slice spring onion and onion and immerse into a cold water. Cut a cucumber in 2 long parts and aslant. Cut leaf vegetables with proper size and preserve in water.
4. remove the moisture from immersed vegetables, mix with whelk, vegetables and sauce and put them on a plate. It's good to serve with fine noodles.

< Seafood soup >
Ingredients(for 4 persons)

4 slice white flesh fish, 1 squid, 4 shrimps, 100g corbicular•bean sprouts•radish, 50g dropwort, 2 unripe red peppers•red pepper, 8 cup anchovy broth, 1/2 root spring onion, sauce(3 spoon soy sauce•powdered red pepper, 1 spoon sesame oil•red pepper paste, 1½spoon garlic , 1/2 spoon ginger juice)

Directions

1. Remove internal organs of squid and cut it in proper size. Silt shrimp and corbicular in light salt water.
2. Wash out bean sprouts and cut a dropwort in 6cm length.
3. Cut a radish with flatly and red pepper and thick spring onion aslant.
4. Make anchovy broth
5. Put prepared materials down in a pot and put sauce on it.
6. Pour prepared anchovy broth, boil with cover closed and season with salt.