Recipe accumulated 3 billion views, Ryu Soo-young, 9 types of rice thieves side dishes

I made the food already.

The side dish that you take out when you open the refrigerator

There are days that are not appropriate.

Then, one box of ginseng, one salad,

Even if there's only one menu made with tofu or kimchi

The dining table became much easier~

So this time, Ryu Soo-young at Pyeonstang

Among the recipes actually published, next to the rice

I have reselected 9 things that are good for cooking.

The measurements in the table below are based on the broadcast recipe.

T is big liquor, t is small liquor.

9 things to see at a glance

Usually, stir-fried ginseng vegetables are

You are familiar with how to mix it with mayonnaise.

The recipe of Ryu Su-young is a little different.

Add water, cover with a lid, and cook.

It's a way to make the ginseng root itself soft.

In Pjeonstang restaurant, this menu

I introduced it as 'Daegokmin Jinmihae'.

Ingredients:

Jingmichae 200g

Seasoning:

dark soy sauce 1T, minced garlic 1T, sugar 1T

1T vinegar, gochujang (Korean red chili paste) plenty 2T

Cooking oil 4T, water 200ml

Ketchup 1T, sesame oil 2T, sesame seeds

How to make it

Put 200g of Jinmichae into the fan

Sugar, dark soy sauce, vinegar, minced garlic,

gochujang (Korean red chili paste), 200ml of edible oil, water

Put it in at once.

Please mix it all together and turn on the high heat.

When the water starts to boil, cover the lid

Please reduce the heat to low and cook for about 5 minutes.

Open the lid and add 1T of ketchup and

sesame oil Mix with 2T.

At the end, upload it again with strong fire.

Fry for about 30 seconds to remove the remaining moisture.

It's complete when you sprinkle sesame seeds.

I also tried to make it following.

With the spicy and sweet taste of gochujang (Korean red chili paste)

Maybe because the subtle sour-sweetness of ketchup is mixed in.

It has a good umami flavor and is soft.

It was delicious.

The point of this recipe is not mayonnaise, but

It takes 200ml of water and 5 minutes with the lid.

If you only remember the numbers in this menu

It's easy to find the seasoning again.

It is 5·4·3·2·1 right away.

However, the order is important.

gochugaru (Korean red pepper flakes) 5, sugar 4, vinegar 3,

It's soy sauce 2 and canary anchovy sauce 1.

Ingredients:

Radish 500g, scallion 1 bunch

Seasoning:

[HANKKI_TERM_0000] 5T, sugar 4T

3T vinegar, 2T soy sauce, 1T canary liquid fermented fish sauce

About 0.5T of salt

How to make it

Cut the radish so it's not too thin.

The scallions are chopped finely.

First, cut the radish and add 4T of sugar and

Please mix in 0.5T salt.

When water starts to slightly get wet

gochugaru (Korean red pepper flakes) Put in 5T to dye it red.

Then 3T vinegar, 2T soy sauce,

Add 1T of canary fish sauce and mix it well.

Finish with a pinch of scallions and salt.

It has a stronger seasoning flavor than ordinary raw vegetables.

Because there is clearly sweetness, sourness, and umami

It's good to serve with boiled pork or bibimbap~

💡 Key

5 gochugaru (Korean red pepper flakes) / 4 sugar / 3 vinegar / 2 soy sauce / 1 anchovy paste.

On the day you cook and eat meat

This side dish is the one that finishes up the fastest.

You don't need soy sauce, sugar, or gochugaru (Korean red pepper flakes).

Ingredients:

A handful of scallions, 1/2 onion

Seasoning:

sesame oil 1T, vinegar 2T

Salt or salt 0.5t

How to make it

Cut chives into 4~5 cm long

Slice the onion as thinly as possible.

Put parsley and onion in the bowl

sesame oil 1T, vinegar 2T,

Please add 0.5t of salt.

So that the vegetables don't get crushed

It is complete if you lightly stir it.

With the pungency of onions and scallions

The freshness of vinegar and the sesame oil scent are added.

It brings out the rich flavor of the meat cleanly.

Please lightly cool it down before eating~

It's a side dish that doesn't need to be turned on the stove.

Just slice the crunchy chili peppers.

It will be finished quickly when it is mixed with the marinade.

Ingredients:

3 crunchy chili peppers

Seasoning:

Doenjang 1T, gochugaru (Korean red pepper flakes) 0.5T

minced garlic 1T, sesame oil 1T

How to make it

After washing the crunchy peppers thoroughly

It is cut about 2cm long to be easy to eat.

1T doenjang on the cheek, gochugaru (Korean red pepper flakes) 0.5T,

minced garlic Add 1T of sesame oil and 1T of sesame oil

Please mix it evenly first.

Add the crunchy chili peppers that you cut up

Just lightly mix it so that the seasoning is evenly coated.

Crispy chili peppers with savory doenjang and

The scent of sesame oil blends together

It's bland but delicious.

gochujang (Korean red chili paste)·Not sugar·vinegar

It is doenjang + garlic + gochugaru (Korean red pepper flakes) + sesame oil.

Ryoo Su-young braised tofu is

It's not the way you cook tofu.

First, roast the onions and scallions in a dry pan.

The characteristic is to bring out the sweetness and spiciness of vegetables.

Ingredients:

1 block of tofu 350g, 1 onion, edible oil

1 bunch of scallions, 1 green chili pepper, 1 red chili pepper

Seasoning:

dark soy sauce 2T, oyster sauce 2T

gochugaru (Korean red pepper flakes) 1T, minced garlic 0.5T

Sugar 0.5T, water 200ml, pepper

How to make it

After wiping the tofu of moisture

Divide it into 8 evenly.

Slice the onions thinly and chop the scallions finely.

Put it in a hot pan without oil

Please cook for 2~3 minutes over the fire.

When the vegetables start to get color

Put edible oil on and minced garlic with

Add the sugar and stir.

Push the vegetables to one side and turn off the heat

Put dark soy sauce 2T and oyster sauce 2T into the empty space.

Please boil once over low heat.

gochugaru (Korean red pepper flakes) After mixing with 1T

Place the tofu neatly on the fan floor

Pour 200ml of water.

When it boils, add plenty of pepper

Cover the lid and simmer on low heat for about 10 minutes.

I am uploading green and red chilies.

With the rich umami taste of oyster sauce and dark soy sauce

The sweet taste of grilled onions and scallions is added.

It tastes much richer than ordinary tofu stew.

First, frying the onions and scallions in a dry pan

It's a point!

Made with minced meat because of the name

It reminds me of stir-fried miso paste.

The main ingredient of Ryu Soo-young's twisted soup is

[HANKKI_TERM_0000] It is about 300g.

Ingredients:

[HANKKI_TERM_0000] Approximately 300g, 1 bunch of scallions

1 green chili pepper, 1 red chili pepper

Seasoning:

2 pinch of salt, 2T mirin

gochugaru (Korean red pepper flakes) Plenty of 1T, doenjang 2T

Sugar 0.5T, water 100ml

minced garlic 1T, sesame oil slightly, sesame seeds

How to make it

pork belly is about 1cm in size.

Please cut it into pieces so it's easy to eat.

Put pork belly into Dalgun fan

After sprinkling 2 pinch of salt

Cook for about 3 minutes over medium heat.

Add 2T mirin and stir-fry for 1~2 minutes more.

Please add the scallions and fry the oil.

Turn off the light a little

gochugaru (Korean red pepper flakes) Put in plenty of 1T and stir-fry quickly

Add 2T of doenjang and stir well.

Add 0.5T of sugar and 100ml of water and boil until it thickens.

minced garlic Please add 1T to dry out the moisture.

Cover the lid with the lid from the weak heat

After taking a break for about 3 minutes

sesame oil and sesame seeds,

If you add green peppers and red peppers, it's complete.

With the delicious oil from pork belly

The doenjang is stir-fried until it is savory and deep-flavored.

Because the crispness of gochugaru (Korean red pepper flakes) followed

It's tastier :)

I boiled ramen or noodles

When you need another side dish other than kimchi

It's a menu that is easy to make.

Ingredients:

5 dumplings

Seasoning:

1T vinegar, 0.5T sugar

gochugaru (Korean red pepper flakes) 1T, Canary anchovy sauce 1t

A little sesame seeds, sesame oil a little

How to make it

5 long finger nails

Please cut it into a size that is easy to eat.

Put some paste on the cheek

Vinegar 1T, sugar 0.5T,

gochugaru (Korean red pepper flakes) Add 1T, canary anchovy sauce 1t.

Lightly mash it so the seasoning is evenly coated.

Just add a little sesame and sesame oil and it's complete!

With the sweet and sour taste of radish

The spiciness of gochugaru (Korean red pepper flakes) and the umami flavor of anchovy sauce are combined.

It goes well with ramen or noodles.

The point of this recipe is the canary sauce.

It's not 1T, it's 1t.

If you say tofu kimchi

It's often stir-fried from pork.

But Ryu Su-young's instant recipe for tofu kimchi

It is made only with tofu and kimchi without pork.

Ingredients:

Fried tofu 1 pack 500g

1/4 pack of napa cabbage kimchi, 1T coarse salt, toasted sesame seeds

Seasoning:

4T sesame oil, 1T sugar

dark soy sauce 1T, tuna juice 1T, vinegar 2T

How to make it

Put a whole block of tofu into the pot

1T coarse salt and

Pour water that covers the tofu.

Cover with the lid and boil over high heat

Turn the heat down to low once the water boils.

Keep it warm until the kimchi is finished.

Kimchi sliced to be eaten easily by fans

4T oil, 1T sugar,

dark soy sauce Add 1T of tuna juice and 1T.

Sautéed on high heat for 1~2 minutes

Cover with the lid and cook on low heat for about 5 minutes.

Open the lid again

It evaporates the remaining moisture from the middle.

If the sour taste of kimchi is lacking

Please add 2T of vinegar at the end.

Slice the warmed tofu and place it in a bowl.

After serving with stir-fried kimchi

It's finished by sprinkling sesame oil and toasted sesame seeds.

Soft and light tofu

If you eat it with fried kimchi that has a strong sesame oil aroma

The tangy and savory taste is like a mouthful of rice.

It's done in a flash... haha

The point of this recipe is not to fry the tofu

It is to be boiled whole in salted water.

※ If you already use enough fresh kimchi

You don't need to add vinegar.

The last one is more like a side dish

A single breath of rice disappears quickly

It's close to the main dish.

Ryoo Su-young kimchi stew is

500g of pickled radish and 500g of pork

It starts with matching 1:1.

Ingredients:

Fermented radish 500g, pork belly 500g

A little kimchi broth, 2~3 scallions

A handful of whole garlic, 1 pinch of edible oil, salt, 1L of water

Seasoning:

Dulse sauce 2T, soy sauce 1T

Grate the sugar and use 1T

minced garlic Plenty of 1T

How to make it

Put cooking oil in the pot and

Put 500g of front leg meat whole

Please bake the surface to a golden brown.

After sprinkling a pinch of salt

Add 500g of fermented radish and kimchi broth.

Pour 1L of water and

2~3 bunches of long-sliced scallions and

Please add a handful of whole garlic.

Dulse anchovy sauce 2T, soy sauce 1T,

Grate the sugar and add 1T.

Cover the lid

Please boil for about 50 minutes on medium heat.

Finally, put in plenty of 1T minced garlic

It takes about 5 minutes longer than the usual time.

Slice the meat nicely

It is complete when it is put together with well-cooked dark brown paper.

Long-cooked old paper softens gently

In pork there is the sour taste of kimchi and

The deep-flavored broth is deeply absorbed

You don't need any other side dishes~~

a point

Fermented radish 500g: pork 500g,

It is a 1:1 ratio.

And if you boil it for about 40 minutes

There is a little bit of the taste of chewing meat left,

If you boil it for about 50 minutes enough

You can enjoy it more softly.

According to the ingredients in the refrigerator

Please pick one by one and make it.

It's good to find a day when you don't think about side dishes again.

Save it and take it out and use it comfortably. 😊

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