Even without side dishes, devour a bowl of rice! A steaming bowl of rice in a flash! 12 types of stews
On days when the side dishes for dinner look empty, start by deciding on a stew pot. I selected ingredients based on what you have at home, such as kimchi, doenjang, and soft tofu. 1. Pork kimchi jjigae (Korean kimchi stew) 2 servings Ingredients: 200g pork belly · 250g fresh kimchi · 150g tofu · 30g scallions Seasoning: 500ml anchovy broth · 2T kimchi broth · gochugaru (Korean red pepper flakes) 2t · 1T mirin · minced garlic 1t · 1t cooking oil · A pinch of pepper How to make it
On the day when the side dishes for dinner look empty, one stew
First decide from the pot. Like kimchi, doenjang, and soft tofu at home.
I selected based on the available materials.
1. Pork kimchi jjigae (Korean kimchi stew)
2 servings
material
200g pork front leg meat · 250g fresh kimchi ·
Tofu 150g · Green onion 30g
spice
Dulse stock 500ml · Kimchi soup stock 2T ·
gochugaru (Korean red pepper flakes) 2t · Beer 1T · minced garlic 1t ·
1 tbsp of cooking oil · a little pepper
How to make it
Slice the meat into bite-sized pieces and season with rice wine and garlic,
Let it soak in pepper for 15 minutes. Also eat tofu and kimchi.
Please cut it nicely.
Heat oil in a pot and stir-fry the meat for 2 minutes.
Add the kimchi and stir-fry for 3 more minutes.
Add the broth and kimchi stew broth, gochugaru (Korean red pepper flakes)
Boil for 15 minutes on medium heat. The meat is cooked enough.
When it's cooked, add tofu and thinly sliced scallions and cook for another 2 minutes.
Please boil it.
If the kimchi is not fully cooked, it will still taste the same with the same seasoning.
It's different. Use well-fermented kimchi and kimchi soup broth
Please put it in while checking the seasoning.
2. Tuna kimchi jjigae (Korean kimchi stew)
2 servings
material
Fermented radish 250g · Small tuna can 1 piece ·
Tofu 150g · Onion 1/2 · Green onion 1/4 bunch ·
1 green chili pepper
spice
200ml of rice water · 1T of sesame oil ·
Oil in tuna can · Kimchi broth 2T ·
Sugar 0.5T · gochugaru (Korean red pepper flakes) 1T ·
minced garlic 1t
How to make it
Kimchi and tofu are bite-sized, and onions are chopped.
Slice it. Slice the scallions and chili peppers into small pieces, and tuna cans.
Keep the oil separate.
Put oil and tuna can oil into the pot
Sauté kimchi, onions, and sugar. When the onions become transparent,
Add rice water, garlic, kimchi broth, gochugaru (Korean red pepper flakes) and tuna.
Boil for about 5 minutes in medium heat and add tofu, scallions, and chili peppers.
Add it and boil again. The ingredients are cooked and the taste is
If they get together, they turn off the light.
Cooking time about 25 minutes. The broth is a thick mixture.
If the pot is wide and the water evaporates quickly, add a small amount of water.
Let's look at the liver again.
In my case, tuna kimchi jjigae (Korean kimchi stew) is on a small plate first.
Save it. It's better to eat it than to eat a lot at once.
It was easier to take out the amount while looking at the amount.
3. Cha Dol doenjang jjigae (Korean soybean paste stew)
2 servings
material
Chodolbok 100g · Tofu 100g ·
Zucchini 80g · Onion 80g · Shiitake mushrooms 50g ·
30g scallion
spice
Dulse stock 500ml · doenjang 1.5T ·
Ssamjang 2t · gochujang (Korean red chili paste) 1t · Cooking oil 1t
How to make it
Cut the tofu and zucchini into small cubes, and also the onion.
Slice it similarly. Cut the base of the shiitake mushrooms.
Divide it.
In a pot with low heat, oil, doenjang, ssamjang, gochujang (Korean red chili paste)
Please stir-fry it briefly so it doesn't burn.
Pour the broth and dissolve it, then add onions, zucchini,
Put the chdolbaki in and boil for 8~10 minutes. Tofu and
Just add the mushrooms and green onions and boil for 3 more minutes.
Doenjang and ssamjang have quite different salty flavors depending on the product.
At first, I left some seasoning behind and tasted it.
You can add it.
4. Seafood tofu stew
2 servings
material
Soft tofu 400g · Decongested squid 200g ·
Shrimp 100g · 4 cleaned shrimp ·
New kimchi 50g · Green onion 30g
spice
Water 500ml · Chili oil 1T · gochugaru (Korean red pepper flakes) 2t ·
Alcohol 1T · Shrimp paste 1t · minced garlic 1t
How to make it
Slice squid and kimchi into bite-sized pieces and chop scallions finely.
It is dull.
In low heat, mix chili oil and gochugaru (Korean red pepper flakes), then add seafood and
Sauté with kimchi. Add water before the powder burns.
Please pour it.
After boiling for 5 minutes in medium heat, remove the tofu cut into large pieces.
Put in. Soju, shrimp sauce, garlic and scallions
Put in and boil for 3~5 minutes more until the seafood is cooked through.
Please soften it. Shells that won't open their mouths are
Please remove it.
If you put tofu and stir it vigorously, it will be finely chopped in the broth.
It loosens. Pour it in generously and lightly heat the pot.
Please shake and mix.
5. Potato gochujang (Korean red chili paste) stew
2 servings
material
Potatoes 250g · Zucchini 100g · Onion 80g ·
30g scallion
spice
Dulse stock 600ml · gochujang (Korean red chili paste) 1.5T ·
gochugaru (Korean red pepper flakes) 2t · Korean soup soy sauce 1t · minced garlic 2t ·
A little pepper
How to make it
Slice the potatoes 1.5cm thick and also the zucchini and onion.
Prepare it for one bite.
Put the broth, potatoes, and seasoning into the pot and cook for about 10 minutes.
Boil it. Make sure the chopsticks can easily fit into the potatoes.
Please look.
Add the zucchini and onion and boil for 4~5 minutes longer, then
Add the scallions and finish. If the potatoes are still firm,
Just boil it a little longer.
If the potatoes are thick and uneven, the cooking time is also longer.
It changes. Cut it into a similar size and make one big piece.
Poke it to check.
6. Cheongkongjang stew
2 servings
material
Tofu 150g · Zucchini 100g · Onion 50g ·
20g scallions
spice
Dulse broth 600ml · Konggukjang 25g ·
Doenjang 20g · minced garlic 1t ·
gochugaru (Korean red pepper flakes) 1/2t
How to make it
Cut tofu and vegetables into a size that is easy to scoop with a spoon.
It is dull.
Pour the broth into the pot and dissolve the doenjang and chongkongjang for 4 minutes.
Please boil it.
Add zucchini and tofu and boil, then add onions and garlic.
Add and boil for 3 more minutes. Add scallions and gochugaru (Korean red pepper flakes) and
Cook until the zucchini is cooked through.
The raw soup with anchovies and seasoned soup with anchovies can have different seasoning
There is. Instead of putting doenjang in everything from the beginning, the broth
Please match it based on the taste.
7. Bean porridge stew
2 servings
material
300g bean sprouts · 150g pork belly ·
New kimchi 150g · Green onion 30g
spice
Water 400ml · Cooking oil 1t · sesame oil 1t ·
Alcohol 1T · gochugaru (Korean red pepper flakes) 2t · minced garlic 2t ·
Korean soup soy sauce 1t · Tuna juice 1t
How to make it
Slice the meat and kimchi into small pieces and chop the scallions.
Put two oils in the pot and half the scallions and
Sauté the garlic.
Sauté the meat and alcohol, then kimchi and gochugaru (Korean red pepper flakes)
Please add and stir for 2 minutes more.
Add water, soybean sprouts, Korean soup soy sauce, and tuna juice
Boil for 10~12 minutes in medium heat. Occasionally, keep the bottom.
Once the meat is cooked through, add the leftover scallions.
Boil it again.
If you put the visa in, it becomes easy to stick to the floor. The fire
Lower the heat and occasionally stir until it boils down to the bottom.
8. Sesame mushroom stew
2 servings
material
Shiitake mushrooms 200g · Oyster mushrooms 80g ·
Shiitake mushrooms 75g · Green onions 30g
spice
Water 500ml · Sesame powder 3T · Sesame oil 1T ·
Salt 1/3t
How to make it
The eel rips and the new one draws the eyebrows thinly.
Cut the mushroom stem in half.
Put oil in the pot and add mushrooms and shiitake mushrooms.
When the stir-fried vegetables are cooked and the breath is taken, add the oyster mushrooms.
Pour water and boil for 5 minutes, then add sesame powder and salt,
Add the scallions and stir and cook for another 3 minutes.
It's good to eat even the thick broth.
After adding sesame powder, stir the bottom
Boil it. If it gets too thick, add a little more water.
Adjust the concentration.
9. Brigade stew
2 servings
material
Ham 100g · Sausage 80g · Kimchi 100g ·
Tofu 100g · Onion 60g · Green onion 30g ·
1/2 packet of instant noodles · 1/2 slice of cheddar cheese
spice
Salt-free bone broth 600ml · gochugaru (Korean red pepper flakes) 2t ·
gochujang (Korean red chili paste) 1t · minced garlic 1t
How to make it
Slice the ham and sausage nicely and cut the tofu thickly.
Cut it. Please also slice the kimchi, onion, and scallions.
Pour the prepared ingredients into the pot and add the broth and seasoning.
Put it in and boil for about 8 minutes.
Put the ramen noodles in and pack them according to the cooking time on the packaging.
Bring to a boil, then add the cheese and melt it. The broth is too...
If it runs out, add a little hot water.
Cooking takes about 20 minutes. If it's a seasoned bone broth
Please shorten from gochujang (Korean red chili paste).
10. Mushroom doenjang jjigae (Korean soybean paste stew)
2 servings
material
Tofu 200g · Shiitake mushrooms 150g ·
Onions 60g · Zucchini 80g · Green onions 20g
spice
Prepared anchovy broth 500ml · doenjang 1T ·
minced garlic 1t
How to make it
Slice tofu and vegetables into bite-sized pieces, and eat the mushrooms.
Please tear it nicely. Dissolve doenjang in the broth and onions and
Put the zucchini in and boil.
Add tofu, mushrooms, and garlic, then cook for about 5~7 minutes.
Please cook it enough. Add the scallions at the end.
Boil it for a while. Check the seasoning and squeeze it, then add a little water.
Please add more.
Cook with mushroom aroma to preserve and enjoy
11. Squid and pumpkin doenjang jjigae (Korean soybean paste stew)
2 servings
material
De-cooked squid 250g · Tofu 150g ·
Zucchini 100g · Onion 60g · Radish 60g ·
20g scallions
spice
Prepared anchovy broth 650ml · 1.5T of doenjang ·
minced garlic 1t · gochugaru (Korean red pepper flakes) 1/2t
How to make it
Wash the peeled squid by rubbing the shell off. Cracked
Select and cut thinly, and tofu and zucchini are
Please slice it into bite-sized pieces.
Dissolve doenjang and gochugaru (Korean red pepper flakes) in the broth and add radish and onion.
Put it in and boil on medium heat for 4~5 minutes.
Add tofu, zucchini, and garlic and boil for about 2 minutes.
Put the squid in. If your mouth opens, wait 3~5 minutes longer.
Boil it until it is cooked all the way through.
Discard clams that don't open their mouths all the way to the end.
Add the scallions and taste the seasoning before turning off the heat.
If it's salty, please adjust the concentration with hot water.
The taste of the soup changes when the shrimp is added.
After the fermented soybean paste is slightly softened at first and the shellfish has cooked,
I taste it.
When I make squid and pumpkin doenjang jjigae (Korean soybean paste stew), I start with the seasoning.
Please measure it. It's a hassle finding the spoon while the fire is on.
I liked it that it got shorter.
12. Tofu zucchini doenjang jjigae (Korean soybean paste stew)
2 servings
material
Tofu 200g · Zucchini 100g · Onion 60g ·
Radish 60g · Green onion 20g
spice
Prepared anchovy broth 500ml · doenjang 1T ·
[HANKKI_TERM_0000] 1t · [HANKKI_TERM_0001] 0.5t selected
How to make it
Slice the radish thinly and cut the tofu and zucchini into bite-sized pieces.
Please prepare. Dissolve the doenjang in the broth and start with the radish.
Put it in and boil for about 5 minutes.
Add zucchini, onion, tofu, and garlic and cook for 5~7 minutes.
Please cook it longer. If you add the scallions and boil it again
It's okay. Only when you want to eat it with a bit of a bite gochugaru (Korean red pepper flakes)
Please put a little in.
Check the doenjang sauce after boiling.
Add the last spoon of seasoning after boiling.
If I thought about what to eat with rice, I would have only eaten stew.
You don't have to make it very rich in flavor.
If you're wondering what to cook for dinner today
Open the refrigerator first.
If there is kimchi, make it spicy,
If there is doenjang, it's savory,
If there are soybeans, it bubbles!
Just a hot stew pot with no special side dishes is enough.
The table will be sturdy.
Which of the 12 stews would you like to try today? 🍲
So you can look at it when you're thinking about the evening menu every day.
Please save it. ❤️
#OneMealWorkshop #OctoberHomeMeal #AutumnHomeMeal
#HomecookedRecipe #MenuRecommendation #Porkkimchi jjigae (Korean kimchi stew)
#Tunakimchi jjigae (Korean kimchi stew) #Chodoldoenjang jjigae (Korean soybean paste stew) #Seafood Tofu Stew
#Potato gochujang (Korean red chili paste)stew #Kimchi stew #Bean porridge stew
#Sesame mushroom stew
#Army Stew #mushroomdoenjang jjigae (Korean soybean paste stew)