Try these recipes that inspire memories of a Korean home meal! 

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Dried Pollack Seaweed Soup / 황태미역국

Ingredients (serving 2)
20g Dried Pollack
10g Dried Seaweed (Sea mustard=Miyeok)
5tsp Perilla oil 
A pinch of sea salt 

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1. Soak dried seaweed in 750ml cold water for 30 minutes, drain, then squeeze the seaweed for to get moisture out. Save the water for broth! 

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2. In a large pot, bring the soaking water from step 1 + 500ml water to a full boil. Meanwhile, mix dried pollack with perilla oil in another pot. heat up the pot and stir fry pollack for 3-5minutes, until when it’s about to change the color. Add soaked seaweed and keep stirring.

3. Pour boiling water from step2 into a pot spet3. Boil everything together for 20minutes or more. Add sea salt to taste. Serve with a bowl of cooked rice. If you have Kimchi and tuna egg vegetable pancake to serve with, even better!

Tuna vegetable pancake / 참치야채전

Ingredients (serving 2)
1 canned tuna can
5 eggs
1/2cup for chopped vegetables (we used onion/carrot/scallion) 
Vegetable oil

Garnish: Seasoned dried seaweed(nori) and sesame seeds

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1. In a mixing bowl, add 5 eggs and chopped vegetables and mix them all together. Drain oil from a canned tuna and pat with kitchen towel. Add it into the vegetable mixture. 

2. Heat up a pan and grease with vegetable oil. Place a scoop of pancake mixture on the pan. Repeat it as many as you need to. Flip once. Garnish with nori and sesame seed. Serve with ketchup.

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