🥗 Zucchini Stir-fry / Serves 2~3 / Easy / 10 min.
Ingredients : 1 zucchini, a half tablespoon of minced garlic, some sesame seeds, some cooking oil, 1 tablespoon of sesame oil, 50ml of vegetable stock, a half teaspoon of salt, 1 tablespoon of minced spring onion, some pepper

1. Slice the zucchini diagonally into 0.5 cm-thick pieces, and then julienne them.
2. Start sauté the minced garlic in a pan. Once it starts to smell garlicky, add the julienned zucchini and minced spring onion to stir-fry them for 1~2 minutes.
3. Once the zucchini seems to have cooked halfway, pour the vegetable stock and salt to it. Cook it for another 1~2 minutes with the lid on.
4. Sprinkle some sesame oil over the zucchini stir-fry.
Plate it on a plate and sprinkle some pepper and sesame seeds atop.

🥗 Seasoned Cheongpo-muk / Serves 2~3 / Easy / 10 min.
Ingredients: 1 block of cheongpo-muk (300g), 1 stalk of small green onion, 1 red chili pepper, 1 bag of seasoned seaweed sheet, a little bit of salt, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce

1. Julienne the cheongpo-muk to your desired thickness. After blanching the drained cheongpo-muk pieces, place them in the cold water.
(Give it a simmer until the cheongpo-muk becomes completely translucent.)
2. Chop the 쪽파 and red chili pepper into tiny pieces.
3. Toss to coat the blanched cheongpo-muk pieces with some soy sauce and sesame oil in a bowl.
4. Add the small green onion, red chili pepper, and seasoned seaweed sheets (crushed by hands in the bowl), and stir them gently.
5. Sprinkle sesame seeds atop. You can add some salt if you want it to be saltier.

🥗 Cucumber Stir-fry (basic version) / Easy / Serves 2~3 / 10 min.
Ingredients: 2 cucumbers, 1 red chili pepper, some salt, some cooking oil, 1 tablespoon of perilla oil, some sesame seeds

1. Slice the cucumber into 1.5 cm-thick pieces. Mix the cucumber pieces and one tablespoon of salt in a bowl and leave them 10 minutes to salt the cucumber.
2. Chop the red chili pepper into tiny pieces. Squeeze the salted cucumber pieces in cheesecloth.
3. Stir-fry the cucumber pieces in a heated pan with some perilla oil.
4. Give it another stir-fry after adding the red chili pepper and minced spring onion. Then turn the heat off and sprinkle some sesame seeds atop.


🥗 Shiitake Mushroom Stir-fry / Easy / Serves 2~3 / 10 min.
Ingredients: 8~10 shiitake mushrooms, a quarter of onion, a sixth of carrot, a third of bell pepper, 1 tablespoon of minced garlic, some cooking oil, a little bit of sesame seeds, 1 tablespoon of sesame oil
ngredients for seasoning: 1 tablespoon of soy sauce, 50ml of vegetable stock, a little bit of pepper

1.After taking the stem off, slice the shiitake mushroom caps into 0.5 cm-thick pieces. Shred the stems with your fingers.
2.Julienne the onion, carrot, and bell pepper.
3.After stir-frying the minced garlic in a heated pan with some oil for a while, add the carrot and onion to it. Once the onion turns translucent, add the shiitake mushrooms and the bell pepper. Then, stir-fry for 2~3 minutes along with the seasoning ingredients.
4.Sprinkle some sesame oil over the finished shiitake mushroom stir-fry, then it’s ready to enjoy.

🥗 Garlic Shoot Stir-fry (spicy version) / Easy / Serves 2~3 / 10 min.

Ingredients: garlic shoot 250g, some salt, some cooking oil, 1 tablespoon of sesame oil, some sesame seeds
Ingredients for sauce: a half tablespoon of Korean chili paste, 1 teaspoon of chili pepper powder, 1 tablespoon of soy sauce, 1 tablespoon of Korean cooking wine, 50ml of vegetable stock, 1 tablespoon of oligo syrup

1. Cut the garlic shoot into 4 cm lengths. Mix all the sauce ingredients in a bowl.
2. After blanching the garlic shoot with some salt for 10 seconds, rinse them with the cold water and drain them.
3. Simmer the sauce ingredients in a pan. Then, add the garlic shoot and stir-fry them, tossing to coat, for 2 minutes.
4. Turn the heat off and sprinkle sesame seeds over it.

🥗 Braised Lotus Root / Serves 4 / Medium / 1 hour and 30 min.

Ingredients: 2 small-sized pieces of lotus root (500g), a half tablespoon of vinegar, 2 tablespoons of oligo syrup, 1 tablespoon of sesame oil, some sesame seeds
Ingredients for brining sauce: 6 tablespoons of soy sauce, 5 tablespoons of Korean cooking wine, 3 tablespoons of olive oil, 3 tablespoons of oligo syrup
1.Scrub the lotus root with a bristle brush. Slice them into 0.5 cm-thick pieces.
2.Blanch the lotus root in water covering it along with vinegar and salt for 20 minutes. After rinsing it in the cold water, drain the lotus root in a colander.
3.Once the brining sauce and 4 cups of water in the pot start to boil, add the blanched lotus root and braise it over medium heat for an hour.
4.When the broth reduces down, add the oligo syrup and sesame oil to it, and braise it over high heat until it becomes shiny.
5.Serve the braised lotus root on a plate and sprinkle sesame seeds atop.

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