Dashimachonbok (Abalone fed with Kelp)
Abalone expert Awarded by The Ministry of Oceans and Fisheries
Now "Jin-Eo-Hwang", the Brand of Dashimachonbok is expanding it's beautiful wings from Korea to All over the World.
Supply of products on open markets (Dashimachonbok, Post K Mall, Suhyup Shopping, Wando E-shop, Gmarket, Auction, 11Street)
Acquirement of licensure for manufacturing and sales of processed foods, including soy-stewed abalone
Attainment of USD 3 million in export of abalone to Japan
Launched supply of products on online shopping malls (Post K Mall, Suhyup Shopping, Wando E-shop)
Establishment of Dashimachonbok Fishery Corporation with fishermen
Establishment of Dashimachonbok online and offline
Small Giant Company of Korea
HALAL CERTIFICATE
Aquatic Product Brand Grand Prize from the Ministry of Oceans and Fisheries
Designated as a company for special military service in 2020
HACCP plant completed
China, Vietnam, Thailand factory registration
FDA-registration, export to the U.S.
INNOBIZ, selected as a venture company
Designated as Jeollanam-do Small Giant Enterprise
FDA Certification
Sold at Incheon International Airoirt DutyFree Shop
Completion of registration for manufacturing and processing facilities in Vietnam and China, completion of construction inspection of extension of processing factories, HACCP certification
After trimming abalones, make vertical cuts in the flesh of abalones before slicing them crosswise. Serve together with the viscera.
Dip in red chili-pepper paste with vinegar or sesame oil.
Trim the flesh of abalone and cut it into slices. Shred carrot, onion, cucumber, perilla leaves, and red cabbage. Make broth with red pepper paste, red pepper powder, crushed garlic, green plum syrup, sugar, vinegar, and water, in which abalone shells were simmered, before placing in a freezer to cool. Add vegetables, sliced abalone flesh, radish sprouts, and crushed chili pepper.
Thin noodles or buckwheat noodles go along well.
Place trimmed abalones with shells in the pot, pour broth, and boil it. Pour enough oil in the pan and stir chopped green onion, crushed garlic, and red pepper powder to make chili oil. Now put the red chili pepper, carrot, onion, green pumpkin, and green chili pepper and pan fry. Add instant noodles and ramen soup powder in the abalone broth and heat it up until boiling. Add the spicy stir-fried vegetables and boil together.
Cut off the viscera from the trimmed flesh of abalones. Make x-shaped cuts in the flesh and marinate in cooking wine with salt, and pepper. Add olive oil, butter, and crushed garlic in the hot pan to make oil butter. When the garlic is half cooked, put the flesh of abalones to cook both sides. Serve in cleaned shells.
Cut off the viscera from the trimmed flesh of abalones. Make x-shaped cuts in the flesh and marinate it with cooking wine, salt, and pepper. Put butter in a hot pan and cook the abalone both sides. Cook together with vegetables for garnish with olive oil and butter in the pan. Serve the cooked abalone with the vegetable garnishes and salad.
Cut the trimmed flesh of abalones into an adequate size. Chop paprika and onion into small pieces and stir them with abalones with butter, salt, and pepper. Place the fried abalone flesh with vegetables in the abalone shells and sprinkle mozzarella cheese. Bake them in a preheated oven before serving.
Clean the flesh and shell of abalones with a brush. Soak seaweed in cold water. Pour sesame oil to the pot and stir-fry the seaweed. Put the trimmed abalones and garlic in the pot, add water, and boil. Season with soy sauce.
You can also cut off the flesh of abalones from the shell before cutting the flesh and viscera into small pieces, stir-frying them with seaweed, and boiling together.
Trim the abalones, remove the viscera, and cut into slices. Chop garlic chives into a length of five centimeters. Cut the onion into thin strips and soak them in cold water to get rid of spicy flavor. Mix the trimmed abalone, garlic chives, and onion and season with sesame oil and salt.
You can also season with spicy sauce made with red chili-pepper paste with vinegar.
Cut off the viscera from the trimmed flesh of abalones. Make x-shaped cuts in the flesh. Cut the paprika, broccoli, onion, button mushrooms, and green onion into cubes of a similar size. Pour enough oil in the pan and fry the green onion, crushed garlic, and shredded ginger to make green onion oil. Add cooking wine and soy sauce and continue frying. Then add the vegetables and abalones to fry them. When the vegetables are half-cooked, put oyster sauce to season. Mix cornstarch in water and add to thicken the consistency of the sauce.
You can also add the squid or shrimp to make stir-fried assorted seafood.
Soak glutinous rice in water for about two hours. Use a spoon to separate the flesh of abalones from the shell, being careful not to pop the viscera. Cut off the tough edges. Chop the viscera of abalones. Scrub the edge of the abalone flesh and its dark part. Pour sesame oil to the preheated pan, add the abalone viscera, and stir. Pour cooking wine or rice wine to get rid of any unpleasant smell and add soy sauce to enrich the taste. Stir glutinous rice together until it turns translucent. Pour water and boil on high heat. Reduce the heat to medium and continue boiling for 20 minutes. Reduce the heat to low heat and boil for an additional five minutes. Keep stirring so the rice doesn't stick to the bottom of the pot. When the porridge is ready, add salt to season.
ADDRESS
95, Nonggongdanji-gil, Wando-eup, Wando-gun, Jeollanam-do, Republic of Korea (978, Jukcheong-ri)
(zip code) 59108
TEL : +82-80-365-3388
FAX : +82-61-552-2234
E-mail : ysy5022@naver.com
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