Even without side dishes, a bowl of rice — Today's best 9 stews for dinner
If you always boil the same stew every night, the familiar flavor gets a little dull. On days with kimchi, on days with tofu only. When you're craving a hearty broth, please choose based on what's in your fridge. I've gathered nine varieties, from spicy stews to sesame broth. The basic portion is for two people, and the side dishes are the amount to serve with rice. The other portions are listed separately. T is a 15ml measuring spoon, and t is a 5ml measuring spoon. I've organized the quantities for household use, so please leave some seasoning behind to adjust to your taste.
If you just cook the same stew every night
Even the familiar taste is a little bit hard to get used to.
The day there is kimchi, the day there is tofu only.
On days when the savory soup attracts you
Please choose according to the refrigerator situation.
From spicy stews to sesame broth
I collected them in nine ways.
The basic is for 2 people, and the side dishes are
It is the amount to be served with rice.
I wrote down the other quantities separately.
T is a 15ml measuring spoon, and t is a 5ml measuring spoon.
Since it's organized in household portion sizes, the seasoning is
Please match some of the remaining ones.
The cooking time is an approximate standard.
Rehydrating and preparation, cooking rice, and
The broth preparation is separate.
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 · Liquor 1T
minced garlic 1t · Cooking oil 1t
A little pepper
How to make it
Slice the meat into bite-sized pieces and mix with rice wine and
Let it marinate with garlic and pepper for 15 minutes.
Please slice the tofu and kimchi nicely so they are easy to eat.
Heat oil in a pot and cook the meat for 2 minutes.
Stir-fry then add kimchi and stir-fry for 3 more minutes.
Broth and kimchi stew broth, gochugaru (Korean red pepper flakes)
Put it in and boil on medium heat for 15 minutes.
When the meat is cooked enough, tofu and soft-boiled eggs
Please add the sun daepa and boil for 2 minutes more.
Cooking about 25 minutes, soaking separately.
On days when making soup is troublesome
You can use one cup of beef broth instead.
Put the product amount indicated according to the amount of water, and
Add soy sauce and salt after tasting the flavor.
I fry the kimchi first, then it boils for a long time.
Even without it, the broth taste is less bland.
2. Cha Dol doenjang jjigae (Korean soybean paste stew)
2 servings
material
Chado-boki 100g · Tofu 100g
Zucchini 80g · Onion 80g
Pangibyeo mushrooms 50g · Green onions 30g
spice
Dulse stock 500ml · doenjang 1.5T
Ssamjang 2t · gochujang (Korean red chili paste) 1t · Cooking oil 1t
How to make it
Tofu and zucchini are cut into small cubes.
Slice the onions the same way.
Cut the shiitake mushrooms into halves.
In a pot with low heat, oil, doenjang, ssamjang,
Please stir it briefly to prevent it from burning by adding gochujang (Korean red chili paste).
Pour the broth and dissolve it, then add onions, zucchini,
Put the beef cubes in and boil for 8~10 minutes.
Tofu, mushrooms, and scallions
Just put it in and boil for 3 more minutes.
Cook for about 20 minutes.
The taste of soy sauce varies depending on the product.
Please leave some and check the seasoning.
3. Seafood tofu stew
2 servings
material
Soft tofu 400g · Decongested squid 200g
100g squid · 4 cleaned shrimp
New kimchi 50g · Green onion 30g
spice
500ml water · 1T chili oil
gochugaru (Korean red pepper flakes) 2t · Makgeolli 1T · Shrimp paste 1t
minced garlic 1t
How to make it
Squid and kimchi in bite-sized pieces
When slicing the radish and scallions, cut them finely.
In low heat with chili oil and gochugaru (Korean red pepper flakes)
Mix it and stir-fry with seafood and kimchi.
Please pour water before the powder burns.
After boiling for 5 minutes on medium heat
Put the tofu into large pieces.
Add rice wine, shrimp paste, garlic and scallions and cook for 3~5 minutes.
Bring it to a boil and cook the seafood until it is cooked through.
Cooking takes about 20 minutes, and thawing and defrosting are separate.
4. Tuna kimchi jjigae (Korean kimchi stew)
2 servings
material
Canned tuna 135g · Fermented radish 250g
Tofu 150g · Onion 80g
20g scallions
spice
Water 300ml · Oil 1t
Kimchi soup 2T · gochugaru (Korean red pepper flakes) 2t
minced garlic 1t · Sugar 1t
How to make it
Lightly drain the oil from the tuna
Slice the kimchi and tofu into bite-sized pieces.
I chop the onions.
Heat oil in the pot and add kimchi, onion, and sugar.
Please stir-fry until the onions become transparent.
Water and kimchi soup broth, gochugaru (Korean red pepper flakes), garlic
Put in and boil for 5 minutes, then add tuna and tofu.
Add the scallions and cook for about 3 more minutes.
Please drink when it is boiling and warm.
Cook for about 20 minutes.
If the kimchi is not too sour, you can reduce the sugar.
5. Side stew
2 servings
material
Ham 100g · Sausage 80g
Kimchi 100g · Tofu 100g
Onions 60g · Green onions 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 for eating.
The tofu is cut thickly.
Please also slice the kimchi, onion, and scallions.
Put the prepared ingredients in the pot and broth and
Add the seasoning and boil for about 8 minutes.
Add ramen noodles and during the cooking time of the packaging
Bring to a boil, then add the cheese and stir until melted.
If the broth is too thin, it's hot.
Add a little water.
Cook for about 20 minutes.
If it's a homemade bone broth, please reduce it from gochujang (Korean red chili paste).
6. Cheongkongjang stew
2 servings
material
Tofu 150g · Zucchini 100g
Onions 50g · Green onions 20g
spice
Dulse broth 600ml · Jeonggukjang 25g
Doenjang 20g · minced garlic 1t
gochugaru (Korean red pepper flakes) 1/2t
How to make it
Tofu and vegetables with a spoon
Cut it into a size that is good for frying.
Pour the broth into the pot and add the cucumber soup and
Please dissolve the doenjang and boil for 4 minutes.
Add zucchini and tofu and boil until
Add the onions and garlic and boil for 3 more minutes.
Put scallions and gochugaru (Korean red pepper flakes) in and the pumpkin
Cook until it is cooked through.
Cook for about 20 minutes.
Fresh anchovy soup and seasoned anchovy soup have different saltiness.
Please leave some doenjang and adjust it accordingly.
7. Potato gochujang (Korean red chili paste) stew
2 servings
material
Potatoes 250g · Zucchini 100g
80g onion · 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.
Prepare the zucchini and onion into bite-sized pieces as well.
Put broth, potatoes, and seasoning in the pot.
Put it in and boil for about 10 minutes.
The chopsticks are soft on the potatoes.
Please check if it's going in.
Add the zucchini and onion and cook for 4~5 minutes more.
After boiling, add the scallions and finish.
If the potato is still hard
Just boil it a little longer.
Cooking takes about 20 minutes, prepare the broth separately.
8. 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 · Liquor 1T · gochugaru (Korean red pepper flakes) 2t
minced garlic 2t · Korean soup soy sauce 1t
1t tuna juice
How to make it
Slice the meat and kimchi into small pieces and chop the scallions.
Put two kinds of oil in the pot and
Sauté half of the scallions and garlic.
Sauté the meat and rice wine, then add kimchi and
Please add gochugaru (Korean red pepper flakes) and stir-fry for 2 minutes more.
Add water, soybean sprouts, Korean soup soy sauce, and tuna juice
Boil for 10~12 minutes in medium-low heat.
Sometimes stir the bottom until the meat is cooked all the way through.
Add the leftover scallions and boil again.
Cook for about 20 minutes.
If it becomes a sponge, drink a little water.
Please add more to adjust the concentration.
9. Sesame mushroom stew
2 servings
material
Shiitake mushrooms 200g · Oyster mushrooms 80g
Shiitake mushrooms 75g · Green onions 30g
spice
500ml of water · 3T of sesame powder
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.
Cook for about 15 minutes.
Add the sesame powder at the end.
You have to eat the soup with sesame seeds and mushrooms together.
It's so delicious that I end up eating the last spoonful.
Are you going to eat it heartily today,
Are you going to eat it plain?
If you choose a soup that you like
Preparing dinner is also much lighter.
#StewRecipe · #DinnerMenu
#kimchi jjigae (Korean kimchi stew) · #Cha Doldoenjang jjigae (Korean soybean paste stew)
#Seafood Tofu Stew · #Tuna kimchi jjigae (Korean kimchi stew)
#Army Stew · #Cheonggukjang Stew
#gochujang (Korean red chili paste)Stew · #Bean Biscuits Stew
#Sesame mushroom stew · #Soup dish
#Tofu dishes · #Home-cooked meal menu
#One meal workshop