Cooking According to Teacher Jung Seung-je's Recipe

Place a slice of Moguchon ham on a cutting board.

Place a slice of Seoul Milk cheddar cheese on top of the ham. The sizes should match perfectly.

Roll the ham and cheese together, with the ham on the outside.

Microwave the roll for 10-20 seconds until the cheese is slightly melted but not completely liquified.

Cut the ham and cheese roll into three equal pieces before serving.

Take a piece of Paris Baguette cheese roll bread.

Gently spread a layer of peanut butter on the bread.

Spread a layer of cream cheese over the peanut butter.

Top with a few dabs of strawberry jam.

Add perilla oil to a pot and heat it on high.

Add beef and stir-fry until it turns brownish, then reduce the heat to low.

Pour in two packs of Sinsun Seolnongtang Sagol Gomtang (beef bone broth).

Increase the heat to high and bring the broth to a boil.

Once boiling, season with two spoons of Sempio Joseon Ganjang (soy sauce for soup) and salt to taste.

Add the pre-soaked rice cakes to the boiling soup.

Cook until the rice cakes are soft, then add thinly sliced green onions to finish.