Why are the side dishes at a restaurant so delicious — 10 things you can make at home

When you go to the cafeteria

It's not even that the side dishes are amazing.

You have to eat rice two times in two puffs, right?

Kimchi, bean sprouts, egg stew, doenjang jjigae (Korean soybean paste stew)

And one main one

It's the same ingredients as what you make at home.

Why would we go further there?

After looking carefully a few times

There are some common points.

There is always soup

The main is only one thing definitely

Without squeezing the rest

The thing I'm missing about the home side dish is

Not the number of side dishes

It was because this configuration wasn't captured.

The ten rows below are

These are what make up that award.

You don't have to do everything at once.

If it's one main dish + one soup + the other two

That becomes a prize.

Main (only one thing is sure)

1. Pork stir-fry

[300g of meat]

1.5 tablespoons of sugar, 1 tablespoon of soy sauce, gochugaru (Korean red pepper flakes) 1 tablespoon,

1 tablespoon of sugar, gochujang (Korean red chili paste) 1 tablespoon, 1 tablespoon of sake,

[HANKKI_TERM_0000] ½ tablespoon, oyster sauce ½ tablespoon

Do not mix sugar with the seasoning.

First toss the meat around.

Finally, 30 seconds of medium-intensity fire

This dries out the moisture and brings out the flavor.

2. Grilled mackerel

Dry the moisture before baking.

The shell doesn't stick to the fan.

The fish in the cafeteria is

Most of them are just bent.

That's the most delicious.

3. Tofu stew

[Seasoning sauce]

Soy sauce 4 : gochugaru (Korean red pepper flakes) 2 : Sugar 1 : sesame oil 1 (+water 1)

After drying and frying the tofu with water

Cook it yourself

Soup (must always be there)

4. doenjang jjigae (Korean soybean paste stew)

[Ratio]

Water 500ml : Doenjang 2 tablespoons

If it's this ratio, it's not spicy or bland.

Add the tofu at the end and boil only once.

5. kimchi jjigae (Korean kimchi stew)

Sauté kimchi in oil for 5 minutes.

Pour water and boil it.

These 5 minutes change the sourness to sweetness.

6. bean-sprout soup

[Method]

3~4 minutes of boiling water

The lid is to the end as originally set.

When the main is spicy

If this country is next to it

The food goes over more

Side dishes (not salty)

7. Egg steamed rice cake

[Ratio]

Egg : water = 1 : 1.5

The egg steamed rice in the restaurant is plump.

It's because it's done in the bucket.

Post it with weak light

When it is 80% cooked, cover the lid and cook for 2 minutes,

If you turn off the light and leave it like that, it will puff up.

If you open it right away, it will turn off.

I'm curious if the egg steamed rice is all done.

I kept opening the lid again and again.

So that's why it was always flat.

8. Soybean sprouts salad

The deeper the main is

This should be next to it.

9. Spinach salad

[Method]

30 seconds of boiling salted water

Rinse with cold water and squeeze well.

10. Unliving vegetables

Since autumn mulga started to come out

Now is the best answer.

The order is to put sugar first,

Vinegar is at the end

Three things that make up that award

Do not remove the broth

More than four side dishes

Two side dishes + one soup is better.

The rice spilling over is because of the broth.

There is only one main

Trying to do two things makes both of them feel unsure.

Do one thing properly

The rest is light

The rest should not be salty.

If the main is dark

The things to accompany should be boring.

All are portable toilets

The chopsticks stop on one plate.

I don't need to make a lot of side dishes.

One main dish, one soup,

Two boring side dishes

If it's this configuration

Even at home, two puffs of air come out.

What main will be for tonight dinner?

Will you do it?

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