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. It is soft and gristly and does not get loose easily.

This product is soft and gristly and does not get loose easily. Gungjung sea tangle is dried in the 100% sun and contains plenty of fibroid material.

Gungjung sea tangle contains plenty of fibroid material because it is made with best materials and dried in the 100% sun. When infusing, boil until it gets soft and eat the soften sea tangle wrapped with fish pickle, soy sauce mixed with vinegar and mustard and bean paste sauce.

It is known as good food to clear a salary man or student's mentality(blood) who are doing much mental work and growing young people and to help woman's recovery in postpartum care due to abundant mineral, iodine and calcium.

From "Delicious cuisine"

[ Yang Ji Lee's healthy dinner table ]

In a sultry summer day, it is the best for a dinner menu. In general, the beef is used for Yookyejang(spicy beef soup) but chicken meat from chest of leg, which is plan and less oily is good in summer.

Let's garnish spicy Dakyejang(spicy chicken soup) with fresh dropwort salad and young radish kimchi. Fragrant essential oil component from dropwort functions the removal of fever and detoxication. In case of mixing the salad, to prepare the materials in advance and to mix right before the eating reduce the water and increase the taste.

Kosiraegi can be found in the conner of seaweeds in a discount mart or department food part. In case of no Kisiraegi, a sea tangle can be used instead of it. After removing the salty taste properly, mix it with red pepper paste. The brown seaweed contains abundant calcium that strengthens a bone and teeth and functions anti-stress effect. The sticky matter coming when the brown seaweed is dipped into the water is a kind of vegetable fiber, prevents the cancer and removes a cholesterol.

Dakyejang(spicy chicken soup) requires 500g chicken(meat from chest of leg), a grain of ginger, 1/2 spring onion, 100g green bean sprouts, soaked 100g bracken, 1 spring onion, 2 spoon red pepper oil, 2 spoon minced garlic, 2 spoon powdered red pepper, 2~3 Chosun soy sauce, salt and pepper. Put a chicken into a pot, pour a water into it and boil it. Remain the boiled water and tear chicken's meat to thread.

Boil a green bean sprouts and bracken to remove the moisture. Cut spring onion in 5cm length and boil it slightly. Mix tore meat of chicken, green bean sprouts, bracken and spring onion with red pepper oil, garlic, powdered red pepper and pepper to season. After boiling seasoned meat of chicken in a boiled chicken water, season with Chosun soy sauce and salt.

Dropwort salad requires 200g wild parsley and sauce for mix(2 spoon Chosun soy sauce + 1/2 spoon garlic+minced red pepper+1/2 spoon sesame oil +whole sesame). Remove leaf and tough stem of wild parsley, wash out only soft part and cut it in 4~5cm length. Mix with sauce just before eating.
Hard-boiled Kosiraegi requires 150g Kosiraegi, 1/2 onion, 1/5 carrot, 4 spoon green beans(or pea), 2 unripe red peppers, hard-boil sauce(soy sauce•2 spoon Mirim•refined rice wine+1/2 tea spoon garlic•ginger). After removing the salt taste from Kosiraegi by replacing a water continuously, cut it with proper size to eat. Cut onion and carrot into fine strip. Cut unripe red pepper into big strip and boil peas into salty water. Make a hard-boil sauce.
Put sesame oil around the pot and fry onion and carrot. After the crispness of vegetable is reduced, put Kosiraegi, unripe bean and hard-boil sauce and boil them down on slightly strong fire. Put unripe red pepper finally, mix them one time and put down a fire.