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감자탕 (Gamja-Tang)

CA$10.79 CA$14.99
sale

제품 설명/Product Description:
Weight: 1000 g

***냉동식품/Frozen***

Portion: 1-2인분/1-2 Servings

재료법:

  1. 수프를 큰냄비에 중간불로 끓여주세요.

  2. 고기를 넣고 15-20분 동안 나진 불에 끓여 주세요. 

  3. 수프를 저어주세요.

  4. 5-10분더 끓여 주세요.

  5. 밥 한그릇에 반찬과 드셔 보세요.

Cooking Instructions:

  1. In a large pot, add the thawed soup base and boil on medium heat.

  2. Open the vacuum-sealed pork back-bone meat and add the remaining ingredients into the pot.

  3. Boil on low-medium heat for 15-20 minutes.

  4. Stir occasionally and rotate meat every 5-10 minutes.

  5. Let it simmer for 5-10 minutes and serve with rice.

Ingredients: 돼지등뼈 (pork back-bone), 사골 육수 (ox-bone broth), 양파 (onion), 마늘 (garlic), 생강 (ginger), 파 (green onion), 배추 (nappa cabbage), 감자 (potatoes), 고추가루 (korean chilli flakes), 고추장 (gochujang), 된장 (doenjang), 간장 (soy sauce), 소금 (salt), 깻잎 (perilla leaves), 들깨 (perilla seeds)

Quantity:
Add To Cart

제품 설명/Product Description:
Weight: 1000 g

***냉동식품/Frozen***

Portion: 1-2인분/1-2 Servings

재료법:

  1. 수프를 큰냄비에 중간불로 끓여주세요.

  2. 고기를 넣고 15-20분 동안 나진 불에 끓여 주세요. 

  3. 수프를 저어주세요.

  4. 5-10분더 끓여 주세요.

  5. 밥 한그릇에 반찬과 드셔 보세요.

Cooking Instructions:

  1. In a large pot, add the thawed soup base and boil on medium heat.

  2. Open the vacuum-sealed pork back-bone meat and add the remaining ingredients into the pot.

  3. Boil on low-medium heat for 15-20 minutes.

  4. Stir occasionally and rotate meat every 5-10 minutes.

  5. Let it simmer for 5-10 minutes and serve with rice.

Ingredients: 돼지등뼈 (pork back-bone), 사골 육수 (ox-bone broth), 양파 (onion), 마늘 (garlic), 생강 (ginger), 파 (green onion), 배추 (nappa cabbage), 감자 (potatoes), 고추가루 (korean chilli flakes), 고추장 (gochujang), 된장 (doenjang), 간장 (soy sauce), 소금 (salt), 깻잎 (perilla leaves), 들깨 (perilla seeds)

제품 설명/Product Description:
Weight: 1000 g

***냉동식품/Frozen***

Portion: 1-2인분/1-2 Servings

재료법:

  1. 수프를 큰냄비에 중간불로 끓여주세요.

  2. 고기를 넣고 15-20분 동안 나진 불에 끓여 주세요. 

  3. 수프를 저어주세요.

  4. 5-10분더 끓여 주세요.

  5. 밥 한그릇에 반찬과 드셔 보세요.

Cooking Instructions:

  1. In a large pot, add the thawed soup base and boil on medium heat.

  2. Open the vacuum-sealed pork back-bone meat and add the remaining ingredients into the pot.

  3. Boil on low-medium heat for 15-20 minutes.

  4. Stir occasionally and rotate meat every 5-10 minutes.

  5. Let it simmer for 5-10 minutes and serve with rice.

Ingredients: 돼지등뼈 (pork back-bone), 사골 육수 (ox-bone broth), 양파 (onion), 마늘 (garlic), 생강 (ginger), 파 (green onion), 배추 (nappa cabbage), 감자 (potatoes), 고추가루 (korean chilli flakes), 고추장 (gochujang), 된장 (doenjang), 간장 (soy sauce), 소금 (salt), 깻잎 (perilla leaves), 들깨 (perilla seeds)