10 side dishes to make ahead for the weekend before going to a side dish restaurant
Even if you only make two or three side dishes on weekends, your weekday meal becomes much easier. I chose a mix of raw salad and stewed dishes to avoid a combination of salty and sweet flavors. Instead of making all ten, I find that making just one salad and one stewed dish doesn't tire me out as much. The quantities below are for two people. The side dishes are the amount to accompany the rice. The large spoon (T) is 15 ml, and the small spoon (t) is 5 ml. Leave a little seasoning behind and adjust the seasoning at the end.
Even if you make two or three side dishes on the weekend, it's still fine on weekdays.
The dining table becomes much easier.
To avoid the combination of sour and sweet flavors, stir-fry and stew
I mixed and chose.
I would rather do one thing calmly than do all ten.
Making a stew from just one thing gets tiring after a while.
I don't think so.
The amount below is for 2 people.
Side dishes are the amount to be served with rice.
Large spoon (T) is 15ml, small spoon (t) is
It's based on 5ml.
Leave some of the seasoning behind and finish at the end.
Please adjust the liver.
1. White soybean sprouts salad
material
Bean sprouts 250g · Green onions 10g
spice
Salt 0.25t · minced garlic 0.5t
sesame oil 1t · Clean 0.5t
Boiled water 200ml
How to make it
Wash the mung beans and put them in the pot with water.
Please place it and close the lid.
When it starts to boil, cook for 4~5 minutes,
I check if the beans are cooked.
Please squeeze out the moisture while drying it with a towel.
Put in finely chopped scallions and seasoning
Just lightly punch it.
Please don't rub it vigorously, but gently mix it.
Cooking 10 minutes
2. Spinach salad
material
Spinach 250g · Green onion 10g
spice
Korean soup soy sauce 1t · minced garlic 0.5t
sesame oil 1t · Clean 0.5t
Boiling water 1L · Salt 1t
How to make it
Wash the spinach clean
Please boil water with salt.
Add spinach and stir for about 30~40 seconds,
Just torture me until I can't breathe.
Rinse with cold water and squeeze out the moisture.
Please cut it well so it's easy to eat.
After adding the scallions and the rest of the seasoning
Just unroll the bundled leaves and stir them together.
Cooking 10 minutes
3. Tangy cucumber salad
material
Cucumber 250g · Green onion 10g
spice
Pickling salt 0.5t · gochugaru (Korean red pepper flakes) 2t
Vinegar 1t · Sugar 0.5t
minced garlic 0.5t · sesame oil 0.5t
Rice 0.5t
How to make it
Slice the cucumber thinly and salt it for 15 minutes.
If water comes, remove it,
You don't have to squeeze the cucumber hard.
Chopped scallions and the rest of the seasoning
Please put it in and gently mash it.
If you taste the seasoning and then immediately eat it
It's good to enjoy the crunchy taste.
Cooking and seasoning 5 minutes·baking 15 minutes separately
Mackerel stir-fry is not cooked for a long time in the seasoning
Mix and spread quickly and let it cool, so it will be less cold the next day.
It was solid.
4. Authentic eggplant salad
material
Eggplant 250g · Green onion 10g
spice
dark soy sauce 2t · minced garlic 0.5t
sesame oil 1t · gochugaru (Korean red pepper flakes) 0.5t
Oatmeal 0.5t · Steam water 500ml
How to make it
Please cut the stems into long pieces and cut them about 5cm long.
Put it in the steamer with boiling water
Close the lid and steam for 3~5 minutes.
If it has become soft, please take it out and let it cool down.
Mix scallions and seasoning with the leaves.
Just put it in and gently mix it.
Please mix lightly so that the shape does not collapse.
Cooking 10 minutes
5. Unliving vegetables
material
Radish 300g · Green onion 10g
spice
Pickling salt 0.5t · gochugaru (Korean red pepper flakes) 1T
Soy sauce 1t · Sugar 1t
minced garlic 0.5t · Clean 0.5t
How to make it
Slice the radish thinly
Please salt it for 20 minutes.
Discard the water that has formed and chew it.
Write it as it is without rinsing.
gochugaru (Korean red pepper flakes) and anchovies, sugar,
Please mix in the garlic.
Just mix with green onions and sesame seeds and season once.
Cooking and seasoning 5 minutes·baking 20 minutes separately
6. Potato soy sauce stew
material
Potatoes 300g · Carrots 40g
50g of onion
spice
[HANKKI_TERM_0000] 1.5T · Sugar 1t
Oligo-sugar 1t · minced garlic 0.5t
Cooking oil 2t · sesame oil 0.5t
Water 120ml
How to make it
Potatoes and carrots are 2cm in size.
Please cut the onions as well.
Fry the potatoes in oil on medium heat for 3~4 minutes.
Except sesame oil, the marinade and water,
Add the carrots and cover with the lid and boil.
When the potatoes are almost cooked, add the onions.
Please open the lid and simmer it.
All you have to do at the end is add sesame oil.
Cooking 20 minutes
7. Napa cabbage doenjang salad
material
300g of young cabbage
spice
Doenjang 2t · minced garlic 0.5t
sesame oil 1t · Rice 1t · Blanching water 1L
How to make it
Please wash the cabbage and put it into boiling water from the stems.
The stem will be scorched for about 4~5 minutes.
Check if it has become softer.
Rinse with cold water and make sure to dry off the water thoroughly.
Please cut it well so it's easy to eat.
Add doenjang and the rest of the seasoning
Just mash it slowly.
Cooking 15 minutes
8. Stir-fried vegetables
material
Radish 300g · Green onion 10g
spice
Cooking oil 2t · Korean soup soy sauce 1t
minced garlic 0.5t · sesame oil 1t
A little salt · 50ml water
How to make it
Please cut the radish into similar thick slices.
Oil and seaweed on the fan, Korean soup soy sauce,
Add the garlic and stir-fry for about 4 minutes.
Add water and cover with a lid.
Please cook it for 4~5 minutes in medicinal decoction.
When the radish becomes soft, add the scallions and sesame oil.
Just adjust with the insufficient salt to balance.
Cooking 15 minutes
9. Leftover anchovies stir-fry
material
Leftover anchovies 60g · 2 cloves of garlic
spice
Cooking oil 2t · dark soy sauce 0.5t
Rice wine 1T · Sugar 1t · Oligosaccharides 2t
sesame oil 0.5t · Clean 0.5t
How to make it
Heat the anchovies in oil over medium heat for 2 minutes and set aside.
Garlic and soy sauce sliced on the same fan,
Add rice wine, sugar, and oligosaccharides and boil.
When the sauce bubbles up
Please add the anchovies and mix quickly.
Turn off the light and add more milk to sesame oil
Just spread it out and cool it down.
Cooking 10 minutes
10. Jantung pickled radish
material
Pork radish 250g
spice
Boiling water 1L · Vinegar 1T
Stewed water 180ml · dark soy sauce 1.5T
Rice wine 1T · Sugar 2t · Oligosaccharides 2t
Cooking oil 1t · sesame oil 0.5t · a little sesame seeds
How to make it
Wash the radish and peel the skin.
Please peel it off and cut it into 0.5cm thick pieces.
Put in vinegar water for 10 minutes
After boiling and extracting, rinse it.
Oligod sugar and sesame oil, stewed except sesame seeds
Please add the ingredients and boil for 15~20 minutes.
If the broth is reduced, use the leftover marinade.
Just put it in and let it sleep for 2~3 minutes longer.
Cooking 30~40 minutes
The storage period varies by menu, so only eat as much as you can.
The portion that can be refrigerated and kept for a long time is whether it can be frozen.
Please check.
Which menu would you like to try making first?
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