If you started sleeping after closing the window at night — 10 kinds of soup to bring back the soup for dinner
I closed the window and slept last night. I kept it open all summer and slept, but because it was cold in the early morning, my hands started getting itchy on their own. After that, the soup started to run over in the evening. I never turned on the wok during the summer because I didn't like standing by the stove. Now it's time to turn it on again.
I slept with the window closed last night.
I left it open and slept with it all summer.
It was cold in the morning, so my hands just started getting cold by themselves.
After that
The soup started to thicken up in the evening.
I didn't even turn on the wok in the summer.
Because I don't like being in front of the fire
It's time to take it out again.
Stew is more than the ingredients
The taste changes in order
After stir-frying the kimchi, pour water, and
The tofu at the end
Even if you only follow these two things
The home soup has changed.
1. Pork kimchi jjigae (Korean kimchi stew) (25 minutes)
[Ingredients]
New kimchi 300g, pork 250~300g,
Tofu, scallions
[Seasoning]
Water 500~600ml, gochugaru (Korean red pepper flakes) 1 tablespoon,
½ tablespoon of sugar, ½ tablespoon of doenjang
Marinate the meat slowly in the seasoning first.
Just that will reduce the dirtiness a lot.
Fry the kimchi in oil for about 5 minutes.
These 5 minutes are all of this stew.
If you stir-fry it, the sour taste becomes softer.
The sweetness and umami come out.
Pour water and boil it then
The tofu at the end
If you put half a spoon of doenjang in
It has a savory flavor from the broth.
The new kimchi is too sour.
Please take half a tablespoon of sugar.
I don't stir-fry kimchi when I'm in a hurry.
I've never been flooded with water before.
That day, the broth was just sour.
2. doenjang jjigae (Korean soybean paste stew) (20 minutes)
[Ratio]
Water 500ml : Doenjang 2 tablespoons
If it's this ratio, it's not spicy or bland.
Add the tofu and boil it only once.
If you boil it for a long time, it will create a hole and become hard.
3. Cha Dol doenjang jjigae (Korean soybean paste stew) (20 minutes)
First stir-fry the charwood and then add oil.
If you dissolve doenjang in that oil
The broth becomes much richer.
4. Sundubu stew (20 minutes)
Lightly stir-fry gochugaru (Korean red pepper flakes) in oil.
After adding chili oil, pour in the water.
If you just let gochugaru (Korean red pepper flakes) dissolve in water
It only has a red color and no smell.
Scoop the soft tofu into large pieces with a spoon and put it in.
Don't stir too much.
5. Side stew (20 minutes)
Blanch the ham and sausage in boiling water for a few minutes.
The broth becomes clear because the oil has been drained.
Before eating the ramen noodles
If you put it in in advance, you'll drink all the broth.
6. Cheongkong soup (20 minutes)
Peanews are opened at the end.
Don't boil it for too long.
The smell becomes stronger the more you boil it.
It gets dull.
7. gochujang (Korean red chili paste) Stew (20 minutes)
First put the potatoes and onions in
gochujang (Korean red chili paste) should be boiled after the water boils over.
If you dissolve gochujang (Korean red chili paste) in cold water
There is a lump left.
8. Dongtae jjigae (25 minutes)
Put the radish in first and cook it
Fish later
If you boil fish for too long, the flesh breaks apart.
Put in while boiling
Don't stir it, just leave it as is.
9. Mushroom and sesame soup (20 minutes)
Add sesame seed powder at the end.
Boil it only once.
If you boil it for a long time, it gets thick.
10. Soybean sprouts stew? (15 minutes)
Bean sprouts take 3~4 minutes
The lid is to the end as originally set.
If you open it in the middle, it smells like rotten meat.
It's good to be together
With one stew and one egg steamed rice cake
The differences are all different.
Egg: Water = 1 : 1.5
If you leave it on low heat while the stew is boiling
The time is exactly right.
custody
The stew is in the refrigerator for three days.
The more you heat the tofu that goes inside, the harder it gets.
It's better to only add tofu whenever you need it.
If you repeat boiling and cooling it once
The taste fades quickly.
Just take less than you eat and heat it up.
The wok I haven't used all summer
I finally found my place.
After stir-frying the kimchi, add water,
The tofu at the end
These two are enough.
The stew I want to cook the most tonight is
What is it?
Soup and stew recipes by ingredients
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