End of next week's side dish dilemma, 10 rotation dishes that don't overlap in taste
If you only serve the same side dishes every day, both the people who make them and those who eat them quickly get tired of them. I have arranged them to alternate between a light flavor, a spicy flavor, and a stewed one. I actually find it easier to choose three different flavors rather than increasing the number of side dish containers. The portion below is for two people. The side dishes are the amount to accompany the rice. The large spoon (T) is 15 ml, and the small spoon (t) is 5 ml. Leave a little seasoning behind and adjust the seasoning at the end.
If you only bring out similar side dishes every day, even the person who made them will eat them.
People get tired quickly too.
A combination of bland taste and spicy taste, and stewing
I prepared it to eat.
I prefer three different flavors instead of increasing the number of side dishes
Choosing the branches actually takes more hands
I was going.
The amount below is for 2 people.
Side dishes are the amount to be served with rice.
Large spoon (T) is 15ml, small spoon (t) is
It's based on 5ml.
Leave some of the seasoning behind and finish at the end.
Please adjust the liver.
1. White soybean sprouts salad
material
Bean sprouts 250g · Green onions 10g
spice
Salt 0.25t · minced garlic 0.5t
sesame oil 1t · Clean 0.5t
Boiled water 200ml
How to make it
Wash the mung beans and put them in the pot with water.
Please place it and close the lid.
When it starts to boil, cook for 4~5 minutes,
I check if the beans are cooked.
Please squeeze out the moisture while drying it with a towel.
Put in finely chopped scallions and seasoning
Just lightly punch it.
Please don't rub it vigorously, but gently mix it.
Cooking 10 minutes
2. Red bean sprouts salad
material
Bean sprouts 250g · Green onions 10g
spice
gochugaru (Korean red pepper flakes) 1t · dark soy sauce 1t
minced garlic 0.5t · sesame oil 1t
Rice 0.5t · boiled water 200ml
How to make it
Put the bean sprouts and water in a pot
Please close the lid.
When it starts to boil, cook it for 4~5 minutes until it is cooked thoroughly and remove it.
After removing the moisture and cooling it down
Please add gochugaru (Korean red pepper flakes) and soy sauce.
Chopped scallions and the rest of the seasoning
Just put it in and lightly rub it.
Cooking 10 minutes
3. Spinach vegetables
material
Spinach 250g · Green onion 10g
spice
Korean soup soy sauce 1t · minced garlic 0.5t
sesame oil 1t · Clean 0.5t
Boiling water 1L · Salt 1t
How to make it
Wash the spinach clean
Please boil water with salt.
Add spinach and stir for about 30~40 seconds,
Just torture me until I can't breathe.
Rinse with cold water and squeeze out the moisture.
Please cut it well so it's easy to eat.
After adding the scallions and the rest of the seasoning
Just unroll the bundled leaves and stir them together.
Cooking 10 minutes
Bean sprouts salad has both white and red flavors on the same day.
Since you don't make it and change it every few days, it's less.
It was boring.
4. Shrimp paste zucchini stir-fry
material
Zucchini 250g · Green onion 10g
spice
Shrimp paste 1t · minced garlic 0.5t
Cooking oil 2t · sesame oil 0.5t
Rice 0.5t · Water 2T
How to make it
Please cut the zucchini into half-moon slices with a thickness of 0.5cm.
Medium heat fan with oil and pumpkin,
Add garlic and shrimp paste and stir-fry.
Add 2T of water and let it sit for 4~5 minutes.
Please cook it gently until soft.
After adding the scallions and stir-frying once
Just add more juice to sesame oil.
Cooking 10 minutes
5. Cucumber stir-fry
material
Cucumber 250g · Green onion 10g
spice
Pickling salt 0.5t · Cooking oil 2t
minced garlic 0.5t · sesame oil 0.5t
Rice 0.5t
How to make it
Slice the cucumber thinly and salt it for 10 minutes.
It's good to squeeze out the moisture with a towel or by hand.
The fan of Dalgun with oil and garlic,
Add the cucumbers and stir-fry on high heat for 1 minute.
Turn off the fire and mix the scallions and sesame oil, and the egg.
Just spread it out and cool it down.
Cooking stir-frying 3 minutes·frying separately 10 minutes
6. Unliving vegetables
material
Radish 300g · Green onion 10g
spice
Pickling salt 0.5t · gochugaru (Korean red pepper flakes) 1T
Soy sauce 1t · Sugar 1t
minced garlic 0.5t · Clean 0.5t
How to make it
Slice the radish thinly
Please salt it for 20 minutes.
Discard the water that has formed and chew it.
Write it as it is without rinsing.
gochugaru (Korean red pepper flakes) and anchovies, sugar,
Please mix in the garlic.
Just mix with green onions and sesame seeds and season once.
Cooking and seasoning 5 minutes·baking 20 minutes separately
7. Potato soy sauce stew
material
Potatoes 300g · Carrots 40g
50g of onion
spice
[HANKKI_TERM_0000] 1.5T · Sugar 1t
Oligo-sugar 1t · minced garlic 0.5t
Cooking oil 2t · sesame oil 0.5t
Water 120ml
How to make it
Potatoes and carrots are 2cm in size.
Please cut the onions as well.
Fry the potatoes in oil on medium heat for 3~4 minutes.
Except sesame oil, the marinade and water,
Add the carrots and cover with the lid and boil.
When the potatoes are almost cooked, add the onions.
Please open the lid and simmer it.
All you have to do at the end is add sesame oil.
Cooking 20 minutes
8. Tofu soy sauce stew
material
Tofu 300g · Green onion 15g
spice
dark soy sauce 1T · water 3T · sugar 0.5t
minced garlic 0.5t · sesame oil 1t
Rice 0.5t · Cooking oil 2t
How to make it
Slice the tofu 1 cm thick.
Please wipe off the moisture and chop the parsley as well.
Put tofu on a pan with oil.
It is baked in the middle of the oven and cooked front and back.
Mix the remaining seasoning and water and pour it in.
Please reduce it to Zhongyabuo.
Seasoning with a spoon
Just add it and let it sleep for 4~5 minutes.
Cooking 15~20 minutes
9. Leftover anchovies stir-fry
material
Leftover anchovies 60g · 2 cloves of garlic
spice
Cooking oil 2t · dark soy sauce 0.5t
Rice wine 1T · Sugar 1t · Oligosaccharides 2t
sesame oil 0.5t · Clean 0.5t
How to make it
Heat the anchovies in oil over medium heat for 2 minutes and set aside.
Garlic and soy sauce sliced on the same fan,
Add rice wine, sugar, and oligosaccharides and boil.
When the sauce bubbles up
Please add the anchovies and mix quickly.
Turn off the light and add more milk to sesame oil
Just spread it out and cool it down.
Cooking 10 minutes
10. bean-boiled in soy sauce
material
100g of dried black beans
spice
Water to boil 500ml · dark soy sauce 2T
Rice wine 1T · Sugar 1T · Oligosaccharides 1T
Rice 0.5t
How to make it
Please wash the beans and soak them in water until they are fully soaked.
It usually takes more than 3 hours.
Put the water from soaked beans in the pot.
Put it in and boil it 10~15 minutes first.
After seeing if the beans have softened, soy sauce and sake,
Please add the sugar and simmer for about 20 minutes.
Add the glucose and cook for 1~2 minutes more.
Just mix it and sprinkle the egg.
Cooking 35~45 minutes·soak separately
Instead of making ten at once, this week
Start by picking three things that are needed.
Which menu would you like to try making first?
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