The first thing you find when you open the lunchbox lid - 10 side dishes from your school days
There was a time when I used to stick it to my desk and open the lunchbox lid when the lunch bell rang. Pink sausages and... under the lid covered in Kim's soup...
When the lunch bell rings, I stick it to the desk first.
There was a time when I opened the lunchbox lid.
Pink sausages under the frosted lid with Kim
If you see a piece of egg roll
I felt so safe from the heart for no reason.
Sweet and savory even without being flashy
Even if you eat the familiar side dish now
Make sure to empty one bowl of rice quickly.
Today, I found what I was looking for in my lunchbox first.
I organized 10 side dishes from my school days.
First let me tell you the criteria
It's enough for 3~4 people to eat one or two meals.
Make sure to cool it down enough when putting it in the lunchbox.
Do not let the receipt take up space.
Keep easily spoiled side dishes cold with a freezer bag and ice pack.
10 side dishes from the school days in one glance
1. Pink sausage pancake
2. Vegetable egg rolls
3. Leftover anchovy stir-fry
4. Stir-fried radish
5. bean-boiled in soy sauce
6. Stir-fried potato vegetables
7. Soy sauce fish cake stir-fry
8. Fermented mushroom egg jam
9. Stir-fried kimchi
10. Beef stew
1. Pink sausage pancake
Ingredients:
Pink sausage 300g, 2 eggs
Powdered batter 2T, edible oil 2T
Seasoning:
A pinch of salt, a little pepper
How to make it
Slice the sausage 7mm thick.
Sprinkle the batter powder thinly.
Beat the eggs with salt and pepper
Soak the sausage and put it on clothes.
2 minutes front and back from Zhongyabu fans
Cook it properly.
The egg coating is crispy and the sausage is
It's soft and savory.
the core
If the fire gets too hot, only the eggs will burn.
Slowly stir it in the medicinal tea.
2. Vegetable egg rolls
Ingredients:
5 eggs, 30g carrots
1/3 of scallions, 30g of onion
1.5T edible oil
Seasoning:
1T sake, 1/3t salt
1/3t sugar
How to make it
The vegetables are very finely chopped.
Mix with egg water.
Pour the egg liquid thinly onto the Zhongyabul fan
It starts to boil when it's half cooked.
Pour the egg water 3~4 times in batches.
Say it thickly.
Eggs are soft and the vegetable sweetness
It's subtle.
the core
You have to talk between layers before it is completely cooked.
It doesn't stick together and break apart.
3. Leftover anchovy stir-fry
Ingredients:
Leftover anchovies 100g, almonds 30g
1T of edible oil
Seasoning:
dark soy sauce 1/2T, Maksul 1T
1/2T sugar, 1.5T oligosaccharides
sesame oil 1/2T
How to make it
Sauté dried anchovies in a dry pan for 2 minutes.
Blow away the moisture and the powder.
Add oil and almonds
Fry for another 2 minutes on medium heat.
Turn off the fire and mix the seasoning.
I mix it up with Yoon-gi.
Dried anchovies are crispy and the seasoning is
It's sweet and salty, it goes well with rice.
the core
Soy sauce depends on the salinity of anchovies.
Put it in little by little to match.
4. Stir-fried radish
Ingredients:
150g of ginseng radish, 1T of mayonnaise
Seasoning:
gochujang (Korean red chili paste) 1.5T, gochugaru (Korean red pepper flakes) 1/2T
dark soy sauce 1/2T, Oligodiacetylene 1.5T
Alcohol 1T, minced garlic 1/2T
How to make it
Put mayonnaise in the radish salad.
First, blend it gently.
After boiling the marinade in the pan on low heat for 30 seconds.
Turn on the fire.
Add the sweet potato slices and mix well.
Add more freshness to sesame oil.
Spicy, sweet and big, even after it cools down
It's chewed softly.
the core
If you cook it on the stove for a long time
It gets hard as it cools down.
5. bean-boiled in soy sauce
Ingredients:
Black beans 200g, water 700ml
Seasoning:
[HANKKI_TERM_0000] 5T, sugar 2T
2T of sugar, 1T of alcohol
How to make it
Black beans are washed and soaked in water.
It's enough to play for more than 6 hours.
In the middle of the flame with boiled water
Boil gently for 20 minutes.
Add soy sauce and sugar and cook for 15 minutes.
Add the glucose syrup at the end.
The beans are soft and glossy with the seasoning
It's sweet and savory.
the core
If you put soy sauce in from the beginning, the beans will
It can become hard, so cook it first.
6. Stir-fried potato vegetables
Ingredients:
2 potatoes, 1/5 carrot
1/4 onion, 1.5T edible oil
Seasoning:
1/2t salt, a little pepper
sesame oil 1/2T
How to make it
After slicing the potatoes into strips and rinsing them in cold water.
Remove the moisture.
Cook potatoes in a fan on medium heat for 4 minutes.
First stir-fry.
Add carrots, onions, and salt
Cook for 3~4 minutes more.
Potatoes are light and soft
The edges are illegal.
the core
You have to rinse the starch before mixing with the potato slices.
It sticks less and keeps its shape.
7. Soy sauce fish cake stir-fry
Ingredients:
4 square fish cakes, 1/4 onion
1/3 cup scallions, 1T cooking oil
Seasoning:
[HANKKI_TERM_0000] 1.5T, sugar 1/2T
Alcohol 1T, water 2T
1T Oligodiacetone, sesame oil 1/2T
How to make it
The noodles are soaked in hot water.
I cut it in a way that is easy to eat.
Put squid and onion in the fan
Sauté for 2 minutes on medium heat.
Add the seasoning and stir-fry for 3 minutes.
End with daegapae and sesame oil.
The chewy fish cake has a sweet and savory soy sauce flavor.
It's still delicious even when it's cold.
the core
The oligolactic acid should be added at the end.
I don't have as much fan energy as Yoongi.
8. Fermented mushroom egg jam
Ingredients:
Boiled egg 500g
80g of pepperoncini peppers, 500ml of water
Seasoning:
[HANKKI_TERM_0000] 100ml, sugar 2T
Alcohol 2T, oligosaccharides 1T
6 cloves of garlic
How to make it
In the pot with water, soy sauce, sugar, mirin and
Add garlic and boil.
Add quail eggs and simmer on medium heat.
Cook it by rolling it for 12 minutes.
Add the red bell peppers and cook for 3 more minutes.
Add the glucose.
Savory and sweet with egg yolk
The soy sauce flavor soaks in moistly.
the core
The pepper peppers should be added at the end.
The color and scent are alive.
9. Stir-fried kimchi
Ingredients:
300g of well-cooked kimchi
1/3 cup scallions, 1T cooking oil
Seasoning:
Sugar 1T, gochugaru (Korean red pepper flakes) 1/2T
Sesame oil 1T, black sesame seeds 1T
How to make it
Cut the kimchi into 2cm long pieces.
Lightly season with salt to remove the moisture.
Put cooking oil and kimchi in the pan.
Sauté for 5 minutes on medium heat.
Add sugar and gochugaru (Korean red pepper flakes) and stir for 2 minutes.
Turn off the heat and add the oil.
The sour taste becomes softer
The sesame oil smell is savory.
the core
You have to put sesame oil at the end.
The scent lasts a long time.
10. Beef stew
Ingredients:
400g of pork belly, 1.2L of water
8 cloves of garlic, 1 bunch of green onions
Seasoning:
[HANKKI_TERM_0000] 120ml, sugar 2T
Alcohol 3T, oligosaccharides 1T
How to make it
Soak the meat in cold water for 20 minutes to remove the blood.
Boil with water and green onions for 30 minutes.
Shred the meat in strips and 500ml of boiled water and
Add soy sauce, sugar, and sake.
After boiling for 15 minutes in medicinal herbs
Add garlic and olive sugar.
Beef is soft and tender
The soy sauce broth is well-seasoned.
the core
If you cook the meat in soy sauce from the beginning, the meat will be
It can get hard, so learn it first.
Frequently asked questions
Can I put it in the lunchbox and keep it warm?
The side dishes and rice are kept until the kimchi is gone.
After cooling, the lid must be closed to allow the moisture to evaporate.
There is less moisture.
What are good side dishes to make in advance?
Pickled radish, soybean paste, stir-fried anchovies are
It's good to make it the day before and refrigerate it.
What is the side dish you make the fastest?
Pink sausage pancakes and fish cake stir-fry are
It takes about 10 minutes to prepare the ingredients.
Today, when you open the lunchbox lid
The side dishes I was looking for in my school days
I summarized 10 things.
I saved it and the old lunchbox
Try to make one day that comes to mind.
What kind of side dish do you like?
Did you find it first?
The side dish recipe my mom used to make often
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