Three side dishes with one main — 10 combinations that complete the evening table
I definitely ate dinner, but around ten o'clock at night I feel strangely empty again. I don't know if I'm hungry or if my mouth is bored...
I definitely ate dinner.
Around ten o'clock at night, I feel strangely empty again.
Is I hungry?
I don't know if my mouth is boring.
Then open the refrigerator door
In the end, I ended up picking something to eat.
I didn't change the side dish
I changed the dinner arrangement.
On the table where only rice, soup, and vegetables were placed.
One more protein side dish I uploaded it.
Whether it's meat, eggs, or fish
If you put one more one in the place where the chopsticks go
Even if you eat the same amount, the night gets quiet.
I selected the ten items below based on that criterion.
The four above will be done tonight.
If you do the four in the middle, you can get a week off.
If you put the last two together, the outcome will be different.
1. Pork stir-fry
[Ingredients] pork shoulder 300g, 1 ½ onion,
1 scallion
[Seasoning] 1½ tablespoons of sugar, 1 tablespoon of soy sauce, gochugaru (Korean red pepper flakes) 1 tablespoon,
1 tablespoon of sugar, gochujang (Korean red chili paste) 1 tablespoon, 1 tablespoon of sake,
[HANKKI_TERM_0000] ½ tablespoon, oyster sauce ½ tablespoon
Jeyuk is Put the sugar on the meat first Please put it in
When you pour the marinade all at once
The meat is tough.
Mix the sugar first and let it sit for 10 minutes.
The meat becomes much softer.
The fire changes three times.
At first, learn the outside by practicing moderate intensity.
Reduced to medium-hot, all the way to the inside
Finally, again medium intensity for 30 seconds
There needs to be that 30 seconds.
As the seasoning sticks to the outside
It tastes like a restaurant.
Refrigerate for 3~4 days
2. Tteokgalbi
[Ingredients] Ground beef 500g (or half beef/half pork),
¼ onion
[Seasoning] Soy sauce 3 tablespoons, sugar 1½ tablespoons, mirin 1 tablespoon,
[HANKKI_TERM_0000] ½ tablespoon, [HANKKI_TERM_0001] 1 tablespoon
Tteokgalbi is all about grilling.
20~30 times in one direction
If you mix it around, it won't get clumped together.
It breaks all the way when bent.
If you keep pushing only one way
As the dough gets chewy
It feels like it fits perfectly in my hand.
The cooking time is 3~4 minutes on medium heat on both sides.
If you cook it with a hot flame, the outside is burnt but the inside is red.
If you make a lot at once and freeze it in the state of being baked,
It's comfortable to have dinner on weekdays.
Refrigerate for 3~4 days
3. Salmon rice in a pot
[Ingredients] 1 cup of rice, 1 cup of water, 150g of salmon,
1 piece of butter, a little soy sauce
All you need to do for rice in a rice cooker is to keep the water ratio.
1 cup of rice and 1 cup of water
You hold less water than when you're eating rice.
There is water coming out of salmon.
Please soak the rice for 30 minutes.
If it's not turned on, it feels stiff in the stomach.
Cook on medium heat until it boils, then reduce to low heat for 10 minutes.
Turn off the heat and then place the salmon on top and let it rest for 10 minutes.
If you do this, the salmon won't spread.
The skin splits completely.
Put a piece of butter on top
If you sprinkle a little soy sauce around and mix it
You don't need any side dishes.
the day
4. a mixed dish of Chinese noodle
[Ingredients] Glass noodles 200g, beef 150g, 1/2 onion,
½ carrot, 3 shiitake mushrooms, 100g spinach
[Meat marinade] Soy sauce 1 tablespoon, sugar ½ tablespoon,
minced garlic ½ tablespoon, sesame oil ½ tablespoon
[Jajchae seasoning] Soy sauce 4 tablespoons, sugar 2 tablespoons,
sesame oil 2 tablespoons, minced garlic 1 tablespoon
Japchae seems like a holiday food, but
Actually, it's perfect for one dinner plate.
The buckwheat noodles are soaked in lukewarm water for 30 minutes.
Boil in boiling water for 6~7 minutes only.
Right after life sesame oil Coating with 1 big spoonIf
I won't go until the next day.
Please stir-fry the vegetables separately.
If you put it all at once, water will come out.
The marinade gets all watery.
The marinade is four tablespoons of soy sauce and two tablespoons of sugar.
sesame oil Two with one garlic
Put all the fried ingredients in a wide bowl
When you pour the seasoning and mix it by hand
It mixes much more evenly than a spoon.
Refrigerate for 2~3 days
5. Drug egg jam
[Ingredients] 8 eggs
[Marinade] Soy sauce 5 tablespoons, water 10 tablespoons, sugar 2 tablespoons,
1 green chili pepper, a little scallions
Eggs are 7 minutes in boiling water
It will be over in 7 minutes.
It comes out in a half-flowing state.
Submerge in cold water and let it cool, then peel the skin.
Cook the marinade once
Cool it down completely Please blow it up.
When it's hot, it swells.
The egg continues to ripen
The next day, it will be complete.
It tastes good when you sleep it overnight.
Put one on the rice
If you put a spoonful of soy sauce broth on top
That evening ends with that.
Refrigerated for 5 days
6. Chicken eggs braised in bean paste
[Ingredients] Boiled quail eggs 600g, water 1½ cups,
1 sheet of seaweed
[Marinade] ⅔ cup soy sauce, ⅔ cup sugar
Egg of quail is more than the cooking time
The point of stopping is important.
Turn off the fire when there is ⅓ of the liquid left.
If you cook it more here
I can't eat it because it's the next day.
I keep getting hungry as it gets cold.
If you put a sheet of kombu in and boil it again
The soy sauce flavor becomes much softer.
Because it's easy to eat one bite at a time.
The kids are eating well too.
It's good to put in the lunchbox too.
Refrigerated for 5 days
7. Jjimmichae stir-fry
[Ingredients] Jasmine radish 200g, soju 2 tablespoons
[Seasoning] gochujang (Korean red chili paste) 2 tablespoons, 2 tablespoons of malt sugar,
2 tablespoons of water, 1 tablespoon of mayonnaise
Jinmi-chae gets hard
It's because it's stir-fried.
first For 10 minutes with 2 tablespoons of soju Please put them to sleep.
This makes the squid strips soft
Also take away the bitter taste
The marinade is boiled in the pan first.
After turning off the light Please add the jujube slices.
If you stir-fry it on the fire
It gets stubborn there.
When one big spoon of mayonnaise goes in
It's still soft the next day.
Refrigerated for a week
8. Garlic green onion stir-fry
[Ingredients] Garlic chives 300g
[Seasoning] gochujang (Korean red chili paste) 1½ tablespoons, gochugaru (Korean red pepper flakes) 2½ tablespoons,
Soy sauce 1½ tablespoons, sugar 2 tablespoons, sesame oil 1½ tablespoons
Garlic chives are In salted water for 50 seconds
If you burn it longer than this
The crispness disappears.
Drain it and rinse it with cold water
You have to completely remove the moisture.
The seasoning doesn't stick to the surface.
When stir-frying, make sure there is no moisture left.
Fry it as if you're sleeping lazily yourself.
If there is water left, it gets sour in two days.
You can put it on the rice and eat it.
It goes well when served as a side dish with meat.
Refrigerated for 5 days
9. doenjang jjigae (Korean soybean paste stew)
[Ingredients] Water 500ml, doenjang 2 tablespoons, tofu ½ block,
¼ of a zucchini, ¼ of an onion, a little scallion
doenjang jjigae (Korean soybean paste stew) just needs one ratio.
2 tablespoons of doenjang with 500 ml of water
If this is the only one that's right
That taste that varies from house to house
It's the same every time.
First dissolve the doenjang and boil it.
If you put it later, there will be a lump left.
Soybean is the last one
If you boil it for a long time, the hole will pop up.
It retreats
If there is one soup on the dinner table
Because I have to eat slowly
Even if you eat the same amount, it's different.
Refrigerate for 2~3 days
10. Braised potatoes
[Ingredients] Potatoes 400g, water 1 cup
[Seasoning] Soy sauce 3 tablespoons, brown sugar 1½ tablespoons,
[HANKKI_TERM_0000] ½ tablespoon
The potatoes stew breaks apart
There are two reasons.
Because I cut it 10 minutes in cold water Ferment
Remove the starch and fry the outer side in oil first.
When the outside is coated, during cooking
The shape doesn't collapse~
Add three tablespoons of soy sauce and half a cup of sugar to one cup of water.
Until the liquid becomes self-generated
Just take a nap with a hot tea.
Refrigerated for 5 days
It's not about extending the dinner.
Even if you eat the same amount
At the place where the chopsticks go
If there is one protein side dish
I found that I open the refrigerator less at night.
The four in the middle are
If you make it once on the weekend
You just take one out every evening on weekdays.
When you put it in the container, let it cool completely.
Put it inside the refrigerator
Use dry chopsticks when taking it out.
Tonight
Will you try one more thing?
Various dinner recipes
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