8 Korean dishes to choose for a family table setting: ribs, japchae, and fried meat, a Korean menu to include
You want to make a generous spread for your guests, but there are days when you don't have enough fans or pots. The order of preparation is just as important as the menu for the birthday platter. Start with the ribs and seaweed soup that simmer for a long time, then prepare the cold salad ingredients in between. For the omelets, when you're close to setting the platter, place radish salad and shrimp cold salad between the meat and the omelets to add a change in flavor and texture. The portion sizes vary depending on the menu. The ribs and jajapchae are served as a side for 3–4 people, while the rest depends on the serving size of each menu item. T is 15.
I want to prepare my heart generously
There are days when fans and pots are not enough.
The birthday gift is as much as the menu
The preparation order is also important.
Boiled ribs and seaweed soup that simmer for a long time
First start it,
In the meantime, prepare the cold salad ingredients.
Jeon was close to setting the table.
Between the meat and the egg
Serve radish greens and shrimp cold salad.
It gave changes in taste and texture.
The amount varies depending on the menu.
Galbi and japchae are a side dish for 3~4 people,
See the servings for each menu for the rest.
T is 15ml, t is 5ml.
Refer to the cooking method of the public recipe.
Change it to a convenient amount to write at home
I also adjusted the interval.
Please choose first
01. Beef with radish and carrot galbijjim (Korean braised short ribs)
02. Beef vegetable stir-fry
03. Glutinous rice meat fritters without eggs
04. Roll-up whole shrimp pancake
05. Beef seaweed soup
06. Sunflower oil radish vegetable
07. Sesame mushroom soup
08. Cucumber shrimp cold salad
01. Beef with radish and carrot galbijjim (Korean braised short ribs)
About 90 minutes · Remove blood · Boil rice separately
Ingredients · Main 3~4 servings
Steam-cooked beef short ribs 800g, radish 150g
100g carrots, 2 soaked shiitake mushrooms
100g onion, 30g scallion, 4 cloves garlic
Ginger 5g
spice
1L of water to boil for the first time
Starting from 450ml of filtered rib broth, dark soy sauce 4T
1T sugar, 1T honey, 2T malt liquor
Liver 4T, minced garlic 2t, sesame oil 2t
A little pepper
How to make it
1. Wash the ribs with salt and put them in cold water.
Submerge it for about 30 minutes and remove the moisture.
In a pot, add 1L of water and onions, white parts of scallions,
Boil with garlic and ginger.
2. Put the ribs in and skim the foam
Boil for 10 minutes. Drain the meat and the broth.
Sift through a sieve and remove the oil.
3. In the pot, ribs, soy sauce, sugar, honey,
Sake, salted pear, minced garlic, pepper
Put it in. Pour 450ml of the strained broth.
Cover with the lid and boil on medium-low heat for 30 minutes.
4. Add chopped radish, carrot, and shiitake mushrooms.
Cook for another 20~30 minutes. When the broth dries up.
Add hot water gradually and meat
Check if it goes in smoothly by poking it in.
5. When the meat becomes soft, open the lid and cook for about
Cook for 10 minutes. Add the remaining scallions and sesame oil.
Mix gently and put it in the bowl when it has a glossy finish.
Ribs are depending on the thickness
The time it takes to ripen varies.
If the vegetables are cooked first, leave them aside.
Please cook the meat longer and then mix it together.
02. Beef vegetable stir-fry
About 40 minutes
Ingredients · Side dishes for 3~4 people
Glass noodles 150g, beef 100g
Spinach 100g, onion 80g, carrot 50g
Shiitake 50g
spice
dark soy sauce 2T, sugar 1T, minced garlic 1t
sesame oil 1T, cooking oil 1T, sesame seeds 1t, salt
A little pepper, 1.5L of boiling water
How to make it
1. Wash the spinach and the remaining vegetables and beef
Slice thinly. Soy sauce, sugar, garlic,
sesame oil, mix sesame seeds and pepper to make the seasoning.
2. Briefly blanch spinach in boiling water.
Rinse with cold water and squeeze out the moisture. The glass noodles are
Boil and rinse with the product label as directed in fresh water.
Cut it into strips and chop it into pieces so it is easy to eat.
3. Spread oil in the pan and put carrots and onions
Sauté each separately. The meat and shiitake mushrooms are seasoned.
Add some and stir-fry until cooked through to the inside of the meat.
4. Add half of the seasoning to the noodles and cook on medium heat.
Sauté for 3~4 minutes. Then combine the vegetables and meat.
Add a little more of the remaining seasoning and mix it together.
Adjust with the insufficient salt for seasoning.
On the day you prepare several plates
Slice the mixed vegetables in advance.
If you combine the noodles with it right before eating
I'm less busy in front of the fans.
03. Glutinous rice meat fritters without eggs
About 35 minutes · including the base layer
Ingredients · 2 servings
Thin beef for fried rice 250g
Sticky rice flour 50g, scallions 10g
spice
Base: dark soy sauce 1.5t, liquor 1/2t
Water 1t, sesame oil 1/2t, sugar 1/2t
minced garlic 1/4t, a little pepper
1.5T grilling edible oil
Soy sauce used for dipping: dark soy sauce 1t, vinegar 1t
1t of water
How to make it
1. The meat should be thin about 2mm
Prepare and wipe off the surface moisture. Season the base
Mix, spread thinly on both sides, and let it sit for 20 minutes.
2. Coat the glutinous rice flour on both sides.
Wait 2~3 minutes, and when the powder gets wet, one
Apply it thinner again and remove the excess.
3. Spread oil on the pan
Cook it for 1~2 minutes on both sides from the middle of the medicinal soup.
Make sure the meat and powder coating cook until it reaches the center.
It gets a little more cooked depending on the thickness.
4. Chop the scallions finely and sprinkle them, and add soy sauce,
Separate the sauce made by mixing vinegar and water.
Please eat it when it's warm.
Fried pork belly dressed in yellow egg skin
It's a different glutinous rice flour version.
So that there is not too much dust left on the outside
It gives you time to let the base absorb.
04. Roll-up whole shrimp pancake
About 20 minutes · Separate thawing
Ingredients · Side dishes for 2~3 people
8 large cleaned shrimp, about 200g
1 egg, 2T flour
spice
1 pinch of salt, a little pepper, 1.5T of edible oil
Dipping sauce: dark soy sauce 2t, vinegar 1t
1t of water
How to make it
1. Remove the intestines from the shrimp and place them on the belly side.
Insert the knife groove deeply and spread it out. perfectly
Do not cut it, leave the connection part.
2. Wipe the moisture with a kitchen towel and salt and
Sprinkle the pepper thinly. Keep the eggs beaten.
Lightly coat the shrimp with flour and shake off the excess.
3. Put oil in the pan and cook on medium heat.
Heat it up. Soak the shrimp in egg water.
Sprinkle about 2 minutes on each side.
4. Make it opaque even to the thick part
Check if it's cooked and drain it. Soy sauce, vinegar,
Mix the water and place it together with a small paper towel.
The shrimp needs to spread its body towards the belly.
The flat shape of the front is shown.
When the egg skin first becomes more dense
Please turn down the light and heat it all the way inside.
05. Beef seaweed soup
About 40 minutes · Soak wakame separately
Ingredients · 2 servings
Dried seaweed 10g, soup meat 120g
spice
Water 900ml, Korean soup soy sauce 2t
minced garlic 1t, sesame oil 1t, a little salt
How to make it
1. After being called seaweed as instructed on the packaging
Wash it, squeeze out the water, and cut it into pieces so it's easy to eat.
Slice the beef into small pieces.
Korean soup soy sauce Mix half with garlic.
2. Place sesame oil in the pot and cook the meat on medium heat.
Fry it. If the red color on the outside disappears, seaweed and
Add the remaining Korean soup soy sauce and stir-fry for 3~4 minutes more.
3. Pour water and boil until the bubbles appear.
Walk. Lower it to medium-strength medicine and close the lid.
Heat it slightly and boil for 25~30 minutes.
4. When the meat is cooked all the way through and the seaweed becomes soft
Season with salt. If the broth has reduced a lot.
Add hot water and boil again.
Wakame swells up greatly when soaked.
Stock 10g in dry condition
Salt is added after the broth has simmered.
Please make it according to the end.
06. Sunflower oil radish vegetable
About 35 minutes · including soaking in water
Ingredients · Side dishes for 2 people
150g peeled radish
Chopped white part of scallions 1.5t
spice
1.5t coarse salt for seasoning, 1T oil
Dashi-dashi broth 50ml, minced garlic 3/4t
From a pinch of salt to 1/2 teaspoon of sesame seeds
How to make it
1. Cut thick dorajis into 5cm length
Match. Soak in cold water for 20 minutes then with coarse salt and
Add a little water and knead and rinse well.
2. Put 1.5t of oil in the pan and cook at medium heat.
Sauté daikon radish, scallions, and garlic for 2 minutes.
3. Pour the broth and reduce it to moderate strength.
Please cook for 5~7 minutes. Eat one strand.
Check if it's not hard to digest and if it hasn't been fully cooked.
Add water to supplement it and cook it a little longer.
4. Season with salt and the remaining
Add 1.5t of sesame oil and sesame seeds.
Please mix lightly and pour.
Doraji, which has unusually strong bitterness
A little scalded and soaked in cold water
Please stir-fry. Rub with salt first.
It's also enough to wash it.
07. Sesame mushroom soup
About 15 minutes
Ingredients · 2 servings
Shiitake mushrooms 200g, shiitake mushrooms 80g
Shiitake mushrooms 75g, scallions 30g
spice
500ml of water, 3T of sesame powder, 1T of sesame oil
Salt 1/3t
How to make it
1. The knot is torn and the new one is combed thinly.
Cut the mushroom stem in half.
2. Put oil in the pot and
While stir-frying konjac noodles and mushrooms
When your breath is gone, add the shiitake mushrooms.
3. Pour water and boil for 5 minutes
Add sesame powder, salt, and green onions
Stir and boil for 3 more minutes.
It's good to eat even the thick broth.
After adding sesame powder
Stir the bottom while boiling.
If it gets too stiff
Add a little more water to adjust the concentration.
08. Cucumber shrimp cold salad
About 20 minutes · Separate thawing and refrigeration
Ingredients · Side dishes for 2 people
Hand-prepared raw shrimp 200g, cucumber 100g
100g pear, 1/4 lemon
1L of boiling water for shrimp
spice
Boil with 1/2t salt, 1t mustard seeds
Vinegar 1T, water 1T, dark soy sauce 1t
Sugar 2t, minced garlic 1/2t
How to make it
1. Thaw the shrimp, remove the innards, and
Wash it. Put lemon and salt in the water.
After boiling, add the shrimp and make the filling translucent.
Please cook for about 2~3 minutes until it is cooked.
2. Drain the shrimp and cool them in clean cold water.
Dry off the moisture. Slice the cucumber and pear thinly.
I'll prepare it. If you prepared it in advance, please refrigerate it separately.
3. Dissolve radish paste in vinegar and water
Mix soy sauce, sugar, and garlic.
Please prepare the sauce cold as well.
4. Put cucumber, pear, and shrimp on the plate.
Take it in turns. Put the sauce in little by little.
You can add it on top or add it separately.
Shrimps depend on their size
The time it takes to ripen changes.
Don't just look at the outside and take it out.
Please cook it until the middle.
First put two big pots on top.
Please leave one fan who will send it to me.
The cold sauce was refrigerated separately.
Just mix it before putting it on the table for betting.
Even if you take out the plate to move the food
The last preparation will be a little less.
The menu you like for someone who has a birthday
Please place it in the middle.
Once the setup is organized one by one, check out some articles that are good to make next.
#BirthdayGift #BirthdayOutfit
#Guest Invitation Cooking #Sogalbijjim (Korean braised short ribs)
#Japchae #Fried Meatballs
#Shrimp pancake #Beef seaweed soup
#Dorajita vegetable #Sesame mushroom soup
#ShrimpColdNoodle #HousewarmingFood
#Koreanfoodtable #onerecipe
#One meal workshop