It's a place where you just need soup, even without side dishes, and we've set 7 types of soup for each day.
It seems that the difficulty in preparing dinner is because of the variety of side dishes, but actually it's because there's no soup. If there's one pot of soup, the side dishes...
It's hard to prepare for dinner.
It seems to be because of the number of side dishes, but
Actually, it's because there's no soup.
If there is a pot of soup
Even if there are two side dishes, the table is set properly.
If there is no soup
Even if I leave five side dishes, I feel empty.
Even if I spend an hour making side dishes
I've had ramen because I didn't have soup.
So we decided the opposite.
First decide the dishes by day
The side dishes are as they come that day.
Because you do it like this
The time I spent worrying in the evening has disappeared.
The seven below are
I made sure the ingredients overlapped with each other.
500g pack of beef soup stock and
One bag of bean sprouts, two blocks of tofu
A week passes
1. Monday —
Beef radish soup (2~3 days)
Start the week with something bright and cool.
300g beef soup base is
Soak in cold water for 10 minutes to remove the blood.
sesame oil Stir-fry the meat with 1 tablespoon
Korean soup soy sauce Add 1 tablespoon and stir together.
I have to put soy sauce here once.
It has a deep flavor as it gets colored by the broth.
Add thinly sliced radish and stir-fry for 2~3 minutes more.
Water 1.5L
When it boils over, remove the bubbles.
Mid-power 20 minutes
At the end Korean soup soy sauce 1 big spoon, minced garlic 1 big spoon
Please use the radish thinly.
If it's thick, it won't cook and will be bitter.
The soup becomes cloudy.
2. Tuesday —
Bean sprouts soup (the same day)
If you ate something greasy the day before yesterday, use this for Tuesday.
1.2L of water with 10 dried anchovies and one sheet of kombu
Boil for 5 minutes and then drain
300g of bean sprouts
Korean soup soy sauce 1 tablespoon, shrimp sauce 1 tablespoon, minced garlic 1 tablespoon
The most important thing here is the lid.
Whether you close it and boil it or open it and boil it
You have to go all the way as you set it up at the beginning.
If you open and close it in the middle
The stench of pollution remains unchanged.
I kept opening it because I was curious
I have boiled bitter soybean sprouts soup several times.
3. Wednesday —
doenjang jjigae (Korean soybean paste stew) (2 days)
In the middle of the weekdays, with something familiar
2 tablespoons of doenjang in 500ml of water
If it's at this ratio, it comes out without being salty.
Soybean paste has different salinity depending on the brand.
After adding 2 tablespoons and seasoning
If it's a hat, add an extra half-size glass.
If you put a lot at once
No matter how much water you pour, it doesn't come back.
The tofu in the last 3 minutes
It breaks if you put it in from the beginning.
4. Thursday —
Beef seaweed soup (2~3 days)
200g of leftover beef I used on Monday
This ends here
Dry seaweed 20g is soaked in cold water for 20~30 minutes.
sesame oil Stir-fry meat with 1 tablespoon
Add soaked seaweed and stir-fry for 2~3 minutes more.
Pour 1.5L of water
Korean soup soy sauce 2 tablespoons, minced garlic 1 tablespoon
Medium heat 15~20 minutes
If you don't stir the seaweed and just pour water over it right away
The fishy smell stays in the broth.
5. Friday —
Kimchi bean sprouts soup (the same day)
Friday is a good choice because it's exciting.
In half a bag of leftover bean sprouts I used on Tuesday.
Slice one cup of fresh kimchi finely and add it in.
1L water, Korean soup soy sauce 1 tablespoon
Prawn paste ½ tablespoon, gochugaru (Korean red pepper flakes) 1 tablespoon
Please stir-fry the kimchi without oil first.
If you put it right away, it will come from the broth.
The kimchi flavor tastes different when it's fresh.
You can boil and eat the rice
You can just eat it as a soup.
On the day the week ends
This one is enough to end the table.
6. Saturday —
North Oetguk (the same day)
It's also good for both weekend morning and evening.
Soak one handful of seaweed in water for only 5 minutes.
I will definitely make it and use it.
If it's burned for a long time, the fat will all melt away.
There's nothing to chew on.
sesame oil Fry the seaweed strips first with 1 tablespoon.
Add 1/4 of radish and cook for 2~3 minutes more.
Water 1.5L
Korean soup soy sauce 2 tablespoons, minced garlic 1 tablespoon
½ tablespoon of shrimp paste
Crack one egg at the end.
Don't wrap it round and stir it
If you eat it, the broth gets cloudy.
7. Sunday —
Egg soup (the same day)
Finish the week with the simplest thing
with 600ml of water
2 tablespoons of tuna juice, Korean soup soy sauce 1 tablespoon, minced garlic ½ tablespoon
When it boils, add 3 eggs beaten.
Draw and paint with zigzag lines in Z shape
Turn off the light right away
If it's blown out all at once
The eggs clump together into a ball.
Even if you only pick two days, Monday and Wednesday
The evening on weekdays gets much quieter.
Reuse the same material
Beef soup 500g → Monthly radish soup 300g ·
Neck seaweed soup 200g
One bag of bean sprouts → Spicy bean sprout soup
· Golden kimchi soybean radish soup
2 tofu balls → soup doenjang jjigae (Korean soybean paste stew) · Tto Bok-eot soup
1 mu → Monday muguk · Saturday buoetguk
Two scallions → all seven
National storage
Beef radish soup and seaweed soup are refrigerated for 2~3 days.
The soup with bean sprouts and eggs is in it within the same day.
After boiling, let it cool completely and place it inside the refrigerator.
When you pour it out to eat, use dry noodles,
When you heat it, cook it thoroughly until it's cooked through.
National recipes by type
#DinnerMenuRecommendation #WeeklyDiet #SimpleDinnerMenu #SoupRecipe #BeefMuguk #SeaweedSoup #Bean SproutsSoup #NookotSoup #doenjang jjigae (Korean soybean paste stew) #HomeMealMenu #HomeMealInstagram #DinnerTable