thinly sliced pork belly If you bought one pack — not baking, but 15 minutes of 10 evening dishes
thinly sliced pork belly gets quickly cooked and is the first thing you grab when you're in a hurry for dinner. But if you always just sprinkle salt on it and cook it, you end up eating a whole pack...
thinly sliced pork belly will ripen quickly
When it's time for dinner, you'll grab the chopsticks first.
But if you just sprinkle salt and bake it every time
Before I even eat a whole pack
The taste is the same, so it gets boring.
Thin meat like cabbage·kimchi·tofu
Even if you stir-fry it briefly with moist ingredients
It changes to 3 PM.
Today, not just for baking, but for using
[HANKKI_TERM_0000] 10 evening dishes
I have organized it.
All for 2 people, thinly sliced pork belly
It's based on 250~300g.
Even if you don't fully thaw frozen meat
Just take it off one by one.
10 dishes for the big-pan dinner
1. Stir-fried cabbage
Ingredients:
thinly sliced pork belly 300g, Brussels sprouts 300g
1/2 onion, 1/2 scallion
Seasoning:
Oyster sauce 1.5T, dark soy sauce 1T
Alcohol 1T, minced garlic 1/2T
1/2T sugar, a little pepper
How to make it
Show off to the Daekjun fans
Fry it until golden brown over medium heat.
Reduce the oil a little and onions and
Add the seasoning and mix for 1 minute.
Put the bean sprouts and scallions in a strong flame.
Just stir-fry for 2 minutes quickly.
The meat is savory and the cabbage is crisp.
The umami flavor of oyster sauce goes well with it.
The guest should put it at the end.
There is less water and it is crunchy.
2. Kimchi stir-fry
Ingredients:
[HANKKI_TERM_0000] 300g, Kimchi 250g
1/2 onion, 1/2 scallion
Seasoning:
gochugaru (Korean red pepper flakes) 1T, dark soy sauce 1T
1/2T sugar, 1T rice wine
sesame oil 1/2T
How to make it
Sauté the fan with a spatula on medium-high heat.
Pour enough oil.
Add kimchi and sugar and stir-fry for 4 minutes.
Add onions and seasoning.
When the onions are cooked, add the scallions.
Finish in 1 minute with the sensor light.
Kimchi stir-fried in pork oil
It's savory and tangy.
the core
Kimchi must be fried in enough meat oil.
The sour taste becomes softer.
3. Bean sprouts bulgogi
Ingredients:
thinly sliced pork belly 300g, bean sprouts 300g
Cabbage 100g, scallions 1/2 bunch
Seasoning:
gochujang (Korean red chili paste) 2T, gochugaru (Korean red pepper flakes) 1.5T
dark soy sauce 2T, sugar 1T
Alcohol 1T, minced garlic 1T
How to make it
In a wide pan, bean sprouts and cabbage
First lay it down and put the press on.
Pour the marinade evenly over it, cover with the lid, and
Cook for 5 minutes in medium heat.
Open the lid and stir with high heat for 3 minutes.
Add the scallions.
Bean sprouts are crunchy and the broth is
It's spicy and sweet, so it's good to mix with rice.
4. Soy sauce rice bowl
Ingredients:
[HANKKI_TERM_0000] 250g, 2 puffs of rice
1 onion, 1/3 bunch of scallions
Choose 2 egg yolks
Seasoning:
dark soy sauce 2.5T, Maksul 2T
1T sugar, 3T water
minced garlic 1/2T
How to make it
Fry it in a fan heated iron
It makes you look good on the edge.
Add onions and sauce and cook on medium heat.
Cook it by yourself for 3~4 minutes.
Put the meat and onions on top of the rice
Sprinkle with scallions.
the core
If there's too much oil, the sauce will run out on the outside.
Just leave a couple of spoons.
5. doenjang jjigae (Korean soybean paste stew)
Ingredients:
[HANKKI_TERM_0000] 150g, tofu 150g
1/3 zucchini, 1/4 onion
1/3 of green onions, 500ml of water
Seasoning:
Doenjang 2T, gochujang (Korean red chili paste) 1/2T
minced garlic 1/2T, gochugaru (Korean red pepper flakes) 1/2T
How to make it
Put the spatula in the pot and stir-fry for 2 minutes.
Put greasy oil on it.
Dissolve doenjang in water and boil for 5 minutes
Put the zucchini and onion in.
Add the tofu and boil for 4 more minutes.
Add scallions and gochugaru (Korean red pepper flakes).
Since the salt content of doenjang is different from that of the product.
Try to loosen from 1.5T.
6. Stir-fried tofu
Ingredients:
[HANKKI_TERM_0000] 200g, 1 block of tofu 300g
1/2 onion, 1/2 scallion
Water 250ml
Seasoning:
dark soy sauce 2.5T, gochugaru (Korean red pepper flakes) 1.5T
Sugar 1/2T, minced garlic 1T
Alcohol 1T
How to make it
Put onions and tofu in the pot
I put one sheet of the flat iron on top of each other.
Pour half of the marinade and cook over medium heat.
Cover with the lid and cook for 6 minutes.
Add the remaining marinade and cook for 5 minutes.
Add the scallions.
7. Big plate fried rice
Ingredients:
[HANKKI_TERM_0000] 200g, 2 cups of cold rice
Kimchi 150g, scallions 1/2 bunch
Kimbul powder 2T
Seasoning:
dark soy sauce 1T, gochugaru (Korean red pepper flakes) 1/2T
Sugar 1/2t, sesame oil 1/2T
How to make it
Cut the hammer finely from the fan
Fry it until golden brown.
Add scallions and kimchi and stir-fry for 3 minutes.
Add cold rice and stir with high heat.
Wrap the ginger around the edge of the fan.
End with Kim Garu and sesame oil.
8. spicy noodles
Ingredients:
thinly sliced pork belly 250g, 2 bowls of bibimbap noodles
1/2 cucumber, 6 lettuce leaves
Seasoning:
Product mixing sauce 2 packs
Vinegar 1T, sesame oil 1/2T
Black sesame 1T
How to make it
The big hammer is used to do the job of a heated fan
Cook and drain the oil.
The noodles are boiled according to the product time.
Rinse thoroughly with cold water.
After mixing the sauce with the noodles, add the vegetables and
Put on the warm iron.
The sauce for bibimbap noodles needs to be made without meat oil.
It's delicious without being bland.
9. Big-pan rolling
Ingredients:
[HANKKI_TERM_0000] 300g, cabbage 150g
1/2 onion, 8 perilla leaves
1/2 bunch of scallions
Seasoning:
gochujang (Korean red chili paste) 1.5T, gochugaru (Korean red pepper flakes) 1.5T
dark soy sauce 1.5T, sugar 1T
Alcohol 1T, minced garlic 1T
How to make it
Fry the daepae on medium heat for 3 minutes.
First, learn the outside.
Add cabbage, onion, and seasoning
Sauté on medium heat for 4 minutes.
Just before turning off the stove, the perilla leaves and scallions
Put in and mix for 30 seconds.
Between the deep spicy seasoning
It's often made because the sesame leaf aroma is refreshing.
It's one of the recipes.
10. Jagal
Ingredients:
[HANKKI_TERM_0000] 250g, 1 potato
Tofu 150g, 1/2 onion
1/2 bunch of scallions, 400ml of water
Seasoning:
gochujang (Korean red chili paste) 1T, doenjang 1/2T
gochugaru (Korean red pepper flakes) 1T, dark soy sauce 1T
minced garlic 1T
How to make it
After frying the dough in a pan with a rolling pin and adding oil
Put the potatoes and onions in.
Pour the marinade and water and cook on medium heat.
Boil for 8 minutes.
Add the tofu and boil for 4 more minutes.
Put the scallions on top.
Frequently asked questions
Should the frozen waffle be thawed?
Just thaw it in the refrigerator until it falls apart one by one.
It's okay. If there are many thawing waters, use a kitchen towel.
Press to remove the moisture.
What if there is too much oil coming out?
After frying the meat first, put it in the pan.
If you remove it after only 1~2T left
The marinade is not oily.
What is the menu that finishes the fastest?
Ssamjung stir-fried vegetables and soy sauce rice bowl are
Even including vegetable preparation
12~15 minutes is enough.
Today, don't bake thinly sliced pork belly
10 ways to change it to 15 minutes in the evening
I have organized it.
The day I saved it and bought a pack
Choose the marinade you want.
From which barbecue dish do you start?
Do you want to try making it?
A recipe that never fails no matter who makes it
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