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#OhomeStaurant Eating at least one meal a day together after my husband gets off work is a small routine for my husband and me✨ However, cooking every day is actually a bit of a burden for a cooking novice like me🥹 So, we sometimes turn to meal kits, and the menu my husband and I are currently obsessed with is none other than Budae Jjigae🍲 🧄 “Master Collection Namhae Garlic Budae Jjigae” 🧄 This product adds flavorful Namhae garlic to a deep, rich Budae Jjigae broth! The moment I took a bite, I thought, “Wow… this is seriously the real deal!”🤍 When I first received it, I wondered, “Huh? Is the portion smaller than I expected?” ✔️ It turns out that’s because it is a ‘250g concentrate product’! Products where the seasonings and ingredients are packaged separately take up freezer space and generate a lot of waste🥲 But I liked that this product was less of that burden. ✔️ Can be cooked immediately without thawing! “Just add 300ml of water and boil it,” and it turns out to be the perfect amount! 🙌 🫧 As it starts to bubble, a subtle garlic aroma spreads. With the beef bone broth base and the addition of 🧀 cheddar cheese, the broth is really rich and has a deep umami flavor. 🔥 It comes with plenty of ham and sausage, and I was also satisfied that it includes vegetables, making it convenient to enjoy. 👍🏻 The moment my husband and I took a sip of the broth, we exclaimed, “Wow, this is really delicious!” He said that perhaps thanks to the garlic flavor, it felt like a homemade dish. 🧄 ✨ Tip for enjoying it even more! After adding onions and green onions, and even rice cake slices, pour in a little more water and add ramen noodles to complete a hearty meal 🍜 I recommend this to those struggling with home-cooked meal ideas, frequent campers, and people looking for a simple snack to go with drinks 👍🏻 This is a review based on my personal experience and styling, having received the product through the #OgamReview program. #CornSoupRecord #BudaeJjigae #ShinsegaeFood #NamhaeGarlic #Kitchen #SyracuseNewYork #OdenseSisonne #NeoflamPica

05.16
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