If you search for side dishes seasoning every time — the golden ratio of 6 versatile seasoning sauces for home-cooked meals
The moment I opened the search bar to look for a side dish, twenty recipes popped up, and since the proportions were all different, I ended up not knowing what to follow, and I just wasted time. Because it kept happening, I decided to memorize only six of them. With these six, most of the home‑cooked meals are covered. The proportions listed here only include those that have the same value from at least two sources. Anything we couldn't verify was not included, no matter how famous it was. Save them in one sheet and take them out when needed.
I want to make one side dish.
The moment you open the search bar
There are twenty recipes coming out
Because the ratio is different
In the end, I don't know what to follow.
Then it just passes time.
Because it repeats
I decided to memorize only six of them.
If it's these six
Most of the home meal is covered.
The ratio written here is
We have sources from more than two places
I only included the ones that showed the same value.
The thing I couldn't confirm
Even though it's famous, I didn't put it in.
Save it as one file
Use it when you need it.
1. Spicy meat marinade (based on 300g of meat)
1.5 tablespoons of sugar
1 tablespoon of soy sauce
gochugaru (Korean red pepper flakes) 1 tablespoon
1 tablespoon of glucose
gochujang (Korean red chili paste) 1 tablespoon
1 big spoon of soju
[HANKKI_TERM_0000] ½ tablespoon
½ tablespoon of oyster sauce
Place to use
Spicy pork stir-fry, squid stir-fry, dakgalbi, squid stir-fry
Please only keep two things.
Do not mix sugar with the seasoning.
Add the meat first and mix it
Large sugar particles should be added first.
The seasoning won't stick to the surface later.
The fire started with medium-strength fire
Put the seasoning in and cook at medium heat,
Finally, again in medium power for 30 seconds.
This 30 seconds will evaporate the moisture
It gives a restaurant-style spicy pork feeling.
I kept frying it on high heat even after adding the seasoning.
gochujang (Korean red chili paste) has burned and has often tasted bitter.
If the child is going to eat
Please only put gochujang (Korean red chili paste) and exclude gochugaru (Korean red pepper flakes).
2. Soy sauce marinade (all-purpose)
Soy sauce 4
gochugaru (Korean red pepper flakes) 2
1 sugar
sesame oil 1
(+ Water 1, minced garlic a little)
Place to use
Tofu rice bowl, tofu stew, soybean sprouts rice, vegetable salad,
Bibimbap, egg rice
This is the most frequently used seasoning sauce.
If you make it once and put it in a bottle
I will use it for a whole week.
principle
Used when eating tofu
Spicy 3 : sesame oil Don't confuse it with the 1 ratio.
It's for tasting, so it's much richer.
It's salty when used on rice bowls.
3. Tteokbokki seasoning (for 2 people)
Water 500ml
[HANKKI_TERM_0000] 1.5 tablespoons
[HANKKI_TERM_0000] 1.5 tablespoons
2 tablespoons of sugar
1 tablespoon of soy sauce
1 tablespoon of corn syrup
[HANKKI_TERM_0000] ½ tablespoon
Place to use
Tteokbokki, La-bokki, soup tteokbokki
The key is to pair gochujang (Korean red chili paste) and gochugaru (Korean red pepper flakes) 1-to-1.
Just put gochujang (Korean red chili paste) in it, it gets thick.
If you just put gochugaru (Korean red pepper flakes), there's no depth.
The order is also important.
Dissolve the seasoning completely in water.
Remove the lumps and then put the rice cake in.
The scallions are only 30 seconds before turning off the fire.
4. Bororo marinade (300g of minced meat)
2 tablespoons of soy sauce
1.5 tablespoons of sugar
1 big spoon of soju
[HANKKI_TERM_0000] ½ tablespoon
Place to use
Beef soboro, rice bowls, inside of rice balls,
Kimball inside, lunchbox side dishes
Fry until the moisture evaporates.
If there is moisture left
The rice gets wet and spoils quickly.
If you make it once, it will last two days.
5. Tangy cold soup seasoning (based on 600ml of water)
Salt 1 : Sugar 4 : Vinegar 6 (tablespoons)
Place to use
Cucumber cold soup, seaweed cold soup, cold salad, radish pickled
Because it gets cold when it melts
Then add a little more vinegar.
It's still hot during the day.
I will write until the end of this season.
6. Stir-fried side dish seasoning
Soy sauce 1: Oligosaccharide 2
(+ ½ tablespoon sugar, minced garlic ½ tablespoon)
Place to use
Dried anchovies stir-fried, nuts stewed, dried shrimp stir-fried, fish cake stir-fried
The order is all.
Push the ingredients one way
Put oil and seasoning in the empty place
Boil the marinade first.
When it boils vigorously, mix it then.
And the oligolactic acid is
Please put it in after turning off the fire.
If you put it on the stove and keep stirring it
It hardens and becomes stiff when it cools down.
Storing the marinade sauce
Soybean base (2nd, 4th, 6th) is
Put in a bottle and keep it in the refrigerator for a week.
[HANKKI_TERM_0000] Please do not put it in and store it.
sesame oil will be over time
The scent changes
It's better to put it in whenever you use it.
The sour seasoning (5th) is
I'll go this week because there's vinegar.
If you only memorize six
The things to search will definitely decrease.
Spicy meat, all-purpose soy sauce, tteokbokki,
Sobo, cold soup, stir-fried side dishes
With these six, the past month
All the side dishes from our house have been served.
The one you think you will use the most among these is
What is it?
#GoldenRatio #SideDishMarinade #All-PurposeSoySauce #MakingSideDishes #Storage #Jeyukbokbok #Tteokbokki #SideDishes #HomeMeal #HomeMealInstagram #MarinadeRatio