Menu Cases
One pouch of sauce,
one signature dish.
Dishes you can make with Hanmiro sauces. Every menu has a standard recipe with set sauce-to-water ratios and cooking steps, so every kitchen gets the same taste.
39
Standard menu recipes
Gram-level
Sauce and water ratios
3 steps
Most dishes in three steps
Recipes
Standard recipes for 8 dishes
Each dish comes with sauce amounts and cooking steps, so a kitchen can follow the recipe and serve.
Stone-pot Bibimbap
SauceBibimbap Sauce
RatioSauce 65 g · rice 300 g
- Stir-fry carrot, zucchini and minced meat separately; blanch spinach and bean sprouts
- Oil the stone pot, add rice and vegetables, then the sauce and a fried egg
- Heat on low until it sizzles, then keep 2 more minutes
Tteokbokki
SauceTteokbokki Sauce
RatioSauce 75 g + water 150 g + sugar 5 g · rice cakes 250 g
- Boil rice cakes for 1 minute, then soak in cold water
- Add water, sauce, rice cakes and fish cake; once boiling, cook on medium about 2 minutes
- Reduce to half the height of the rice cakes, finish with sesame oil and scallion
Budae-jjigae (Army Stew)
SauceBudae-jjigae Sauce
RatioSauce 80 g + water 700 g
- Line the pot with bean sprouts; arrange spam, sausage, rice cakes and kimchi
- Pour in the diluted sauce, holding some back to top up after boiling
- Serve on a tabletop burner and cook at the table
Chuncheon Dak-galbi
SauceChuncheon Dak-galbi Sauce
RatioSauce 150 g · boneless chicken thigh 300 g
- Coat the chicken with sauce and marinate chilled for 6+ hours
- Stir-fry on low until 80% cooked; turn off the heat and toss in vegetables
- Drizzle sesame oil, add cheese in the center and melt with a torch
Seafood Sundubu-jjigae
SauceSeafood Sundubu Soup Base
RatioSauce 56 g + water 300 g
- Add sauce and water to an earthenware pot with vegetables, soft tofu and shrimp
- Once boiling, add clams and sliced beef
- Crack in an egg and let it cook through
Yukgaejang (Spicy Beef Soup)
SauceYukgaejang Soup Base
RatioSauce 65 g + water 400 g
- Pre-cook wide glass noodles; blanch bean sprouts and rinse cold
- Add sauce, water and toppings to the pot; 3 minutes after boiling add sliced beef
- Swirl in beaten egg and finish with chili
Spicy Chicken Feet
SauceSpicy Chicken Feet Sauce
RatioSauce 170 g + water 400 g · chicken feet 450 g
- Clean the chicken feet and simmer with aromatics about 25 minutes
- Mix sauce with water, add the feet and simmer on low about 13 minutes
- Reduce to 1/3 of their height so the sauce coats every piece
Tomato Pasta
SaucePasta sauces
RatioSauce 150 g + water 50 g · cooked pasta 180 g
- Boil 70 g dry pasta for 12 minutes and toss with a little oil
- Heat oil, add sauce and water and cook until thick and fragrant
- Add the pasta, warm through and finish with parsley
Sauce pairing
One sauce, one crowd favorite
Chicken, burgers, grilled meat or noodles: pick the sauce that fits the dish.
Recipe
Looking for the right sauce for your menu?
Tell us the dishes you serve and the taste you want. We will suggest sauces and recipes, and develop a custom one if needed.