8 types of dotoori noodles — If you buy a pack, not just for salad, but also like this 0806
The ingredients bought at the supermarket are the freshest for the first day, but after eating them once or twice, they quickly wilt in one side of the refrigerator or turn into water...
The first day I bought the ingredients from the supermarket was the best.
It's fresh, but after eating it once or twice, it goes in the fridge.
One side quickly wilts or gets wet.
This time, I bought 8 types of dotoori noodles once.
I organized it so it can be reused for several meals.
From the simplest menu to a hearty meal,
Since I wrote the ingredients and order briefly, in front of the refrigerator.
Just pick the number and try it out.
It is based on 2 servings as the standard, and soy sauce and salt are products.
Adjust the taste at the end according to the salinity.
Today's menu and recipe
1. Chestnut rice cake salad
Ingredients: 400g daegogi rice cake,
Marinade sauce: Soy sauce 2T
gochugaru (Korean red pepper flakes) 1T, vinegar 1T
Sugar 1/2T, sesame oil 1T
Mix it with radish and vegetables before cutting and eating them.
💡 Key: Moist ingredients are Senbul·short
If you toss the seasoned salad with the seasoning just before eating, it's delicious.
The texture is less crumbling.
2. Lettuce rice noodles
Ingredients: 400g rice cake, 600ml cold noodle broth
4 lettuce leaves, 100g kimchi, seaweed powder
Pour the ingredients into the cold broth and eat immediately.
3. Onmuk rice
Ingredients: 400g tofu, 800ml anchovy stock
Kimchi 100g, Kimjang powder
Add the noodles and garnish to the hot broth.
4. Cold noodle soup
Ingredients: 300g rice cake, 150g rice vermicelli
Marinade sauce: gochujang (Korean red chili paste) 1.5T, vinegar 1.5T
1T of sugar
Making: Toss boiled noodles and rice noodles in the dressing.
5. Mukjeon recipe
Ingredients: 300g of rice cake, 1/2 cup of frying powder
1 egg
How to make Slice the tofu thick and mix with flour and egg
Put it in the ground and throw it away.
6. Millet and buckwheat porridge
Ingredients: 400g of radish, 2T of sesame seeds
Soy sauce 1.5T, vinegar 1T, water 1T
How to make it: mix the sauce with cucumber and radish.
I'm mixing it up.
7. Tuna rice noodle soup
Ingredients: 2 rice balls, 300g seaweed, 1 can of tuna
Soy sauce marinade 3T
How to make it: Place cucumber and tuna on top of the rice.
Sprinkle the seasoning sauce.
8. Kimchi rolls with radish
Ingredients: radish 300g, kimchi 150g
4 sheets of seaweed, 1 rice ball
How to make it Rice and seaweed on top of the seaweed,
Put kimchi on top and wrap it.
If you buy one ingredient and just mash it the same way every time you eat it
It gets boring quickly, but this way: stewed, fried, rice porridge,
If you change the cooking method for a single dish
You can eat it deliciously until the end without leaving anything behind.
Especially the tip I eat the most is
I chop the kimchi finely and put it together with it!
The unique softness and tenderness of daikon noodles
Because the crispiness of the spicy kimchi adds to the texture.
The texture is really an art.
Savory seasoning sauce and crunchy kimchi,
The crisp Mok harmoniously blended together
Without my even knowing, the chopsticks keep going.
It's a addictive taste. 😋
Among the 8 recipes introduced today
The menu numbers I want to try today
Choose one and save it.
How many times do you win first?
Please share it comfortably in the comments!
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