soaked seaweed(1/2 cup), Stock pack, Natural seasoning powder(2t),
soy sauce for soup (2t), salt (1.5t), water (800ml), fish sauce (3t),
sesame oil or perilla oil (1.5t)

Step 1 Boil the water with the Stock bag.

Step 2 Fry the soaked seaweed in the pan with sesame oil or perilla oil.

Step 3 When the seaweed color gets light add the soy sauce and fish sauce
along with the Natural seasoning powder, and fry it again.

Step 4 When it boils, add the salt to the soup and simmer it for another
5mins to serve.

※ You can eat the cold dish from the refrigerator.

Rice pasta(3 cups), Stock pack, Natural seasoning powder(1t), salt(1.5t), water(500ml),
one egg, seaweed sheet(1/2 sheet), green onion(10cm), sesame salt and pepper powder

Step 1 Soak the rice pasta into the water and put it in the water(500ml)
with the Stock pack (one pack) in the pot.

Step 2 Prepare the egg and seaweed while boiling the water.
Whisk the egg slice the spring onion and cut the seaweed sheet
in 0.3mm to prepare the garnish

Step 3When the water boils, take out the Stock pack and put Dduck(rice pasta)
and Natural seasoning powder(1t) and bring it to a boil.
Pour the egg and savor with the salt (1.5t).

Step 4 When the soup boils, turn off the heat and pour into the bowl.

Step 5 Garnish with sliced seaweed sheet, spring onion, sesame salt
and black pepper to serve Dduckkook.

Yellow bean paste(2t),red pepper paste(1/2t), red pepper powder(1t),sugar(1/4t),
onion(1/4), squash(1/6 slice), ground garlic(1/2t),tofu(1/4), hot green pepper(1),
green onion(half), water(500ml), Stock pack, Natural seasoning powder(2t)

Step 1 Boil the water with the Stock pack, Natural seasoning powder(2t),
yellow bean paste, red pepper powder, red pepper paste and sugar
in the Korean ceramic pot (Ddookbaegi)

※ for thicker flavor, put the stock bag in the pot again.

Step 2 When it starts boiling, put tofu and garlic.

Step 3 Before serving, bring it to a boil and put onion, squash, hot green pepper
and spring onion to make yummy Dwenjang jjigae.

※ Step 1 is great for seasoning base. Store it in the refrigerator and prepare
with garnish vegetables to make yummy Dwenjang jjigae for breakfast.

neck-part pork meat(200g), sliced frozen pork(300g), spring onion
(one stock and a half), ground garlic(3t), red pepper paste(1t),
soy sauce(2t), mahtsool-flavored alcohol(2t), red pepper powder(3t)
and sugar(3t), cooking oil(2t), Natural seasoning powder(2t)

Step 1 prepare the garnish vegetables finely slice the onion and spring onion.
Finely chop the spring onion.

Step 2 Fry half of the garlic and spring onion with cooking oil in the pan.

Step 3 Fry the prepared meat with red pepper paste, red pepper powder,soy sauce,
mahtsool, sugar, the rest of garlic and Natural seasoning powder(2t)

※ You can replace Mahtsool (flavored alcohol) with normal alcohol if you don't have it.

Step 4 When the meat starts to cook, add onion and spring onion for garnish
and bring it to a boil.

※ You can add black pepper, savored sesame seed and sesame oil for your preference.

Handful of Dduckbbokki, 2 sheets of fish sausage, one stalk of spring onion,
Natural seasoning powder(2t), red pepper powder(1t), red pepper paste(2t),
oligo sweet(3t), soy sauce(3t), sugar (1t) and water(500cc)

Step 1 Soak Dduckbbokki into the water for 10mins.

Step 2 Cut the fish sausage sheet into the square shape and slice the spring onion.

Step 3 To make Dduckbbokki seasoning, mix 2 teaspoons of Natural seasoning powder,
1 teaspoon of red pepper powder, 2teaspoons of red pepper paste,
3teaspoons of oligo sweet, 3teaspoons of soy sauce and
one teaspoon of sugar into the bowl.

Step 4 Mix water(500cc) with the season and bring it to a boil.

Step 5 When boiling, add fish sausage and spring onion and leave it for
about 3-5mins. Add Dduckbbokki pasta and boil until it floats on the surface of the soup.

※ You can serve it with a boiled egg or noodles for your personal taste.