15 side dishes for rice thieves, ten days worth in one go (for storage)

If you make it once on the weekend

You don't have to worry about side dishes on weekdays.

Lasts a long time in the refrigerator

I collected 15 side dishes for the rice thief.

When I make the table every day and wipe the grease off the burger

These side dishes really help a lot.

Braised dishes with plenty of soy sauce and sugar are

It lasts relatively long

It tastes better two days later than it does when it's freshly made.

The side dishes, the three things to remember are.

The base side dish standard is four people

I grabbed one or two chopsticks for each meal.

Liver is dark soy sauce, fire is a medicinal fire.

The key is to sleep carefully.

Here are 15 side dishes to see at a glance.

1. Beef stew with bean paste

Ingredients:

300g of pork belly, 700ml of water,

dark soy sauce 6T, sugar 2T, liquor 2T,

6 cloves of garlic, 10 red chili peppers

How to make it:

Put the beef in water and cook it until fully cooked, then drain it.

Tear it straight away. About 2 cups of broth with soy sauce, sugar, and

Add rice wine and garlic, then add the meat again.

I'm drowsy from the traditional medicine. If the soup is reduced by about half,

Add the red pepper and boil for about 5 minutes more.

Jangjorim is cooked with meat first and seasoned with soy sauce.

The way to fall asleep again is the basic method.

2. Anchovy stir-fry

Ingredients:

Leftover anchovies 100g, edible oil 1T, dark soy sauce 1t,

2T maltose or corn syrup, 1t sugar, 1T toasted sesame seeds

Fry a cup of leftover anchovies in a dry pan.

After putting oil in, add 1 soy sauce, 1 malt syrup, and a little sugar.

Turn off the light and sprinkle the crushed rice, that's it.

Please eat it in the refrigerator within a week.

3. Jinmi debt crushing

Ingredients:

Jinmichae 200g, gochujang (Korean red chili paste) 2T, gochugaru (Korean red pepper flakes) 1T,

dark soy sauce 1T, glucose syrup or maltose syrup 2T,

Mayonnaise 1T, minced garlic 1/2T,

sesame oil 1T, sesame seed

Cut a bag of ginseng vegetables with scissors.

gochujang (Korean red chili paste) 1·Corn syrup 1·Mayonnaise 1 tablespoon, mix well.

It prevents the corn syrup from hardening.

Cold refrigerated food is the most delicious.

4. Fish cake stir-fry

Ingredients:

4 square fish cakes about 200g, 1/2 onion,

dark soy sauce 1.5T, sugar 1/2T, oligosaccharides 1T,

2T water, 1T cooking oil, sesame oil·a little sesame seeds

Cut 3 pieces of fish cake and stir-fry them

Add 1 soy sauce, 0.5 sugar, and a little malt syrup.

Adding onions makes it sweet.

Please eat it inside the refrigerated saoyil.

5. bean-boiled in soy sauce

Ingredients:

1 cup of black beans, 3 cups of water, dark soy sauce 4T,

1.5T sugar, 2T corn syrup or malt syrup,

sesame oil 1t, sesame seeds

How to make it:

Black beans should be washed and soaked in water until they are soft.

Put the soaked beans in the pot and let them soften.

Cook until done, then add dark soy sauce and sugar.

I'm sleepy because of the Chinese medicine. When the liquid almost disappears

Add the corn syrup to give it a shine and turn off the heat.

Black bean stew is a representative preserved side dish

Cooking methods using rice syrup are also confirmed.

6. Braised potatoes

Ingredients:

3 potatoes about 450g, dark soy sauce 3T,

1T sugar, 1T oligosaccharide, 1 cup water,

1T edible oil, black sesame seeds

2 potatoes·3 tablespoons soy sauce·1 tablespoon malt syrup,

Cook it. In the refrigerator oil.

7. Braised chive

Ingredients:

Turnip 300g, dark soy sauce 3T, sugar 1T,

Maesul 2T, water 1 cup, oligosaccharide 2T,

sesame oil 1t, sesame seeds

1 bunch of radish vine · 3 tablespoons of soy sauce · 2 tablespoons of malt syrup,

If it's warm, it stays crispy for a long time.

8. Perilla leaf kimchi

Ingredients:

30 sheets of perilla leaves, dark soy sauce 5T, water 5T, vinegar 2T,

Sugar 1.5T, minced garlic 1/2T,

A little scallion or green chili pepper

How to make it:

Wash the lettuce leaves and dry them completely with a towel.

Boil soy sauce, water, vinegar, and sugar once, then let it cool.

Place the perilla leaves tightly in an airtight container.

Pour soy sauce liquid and refrigerate for aging.

9. Unsalted stir-fry

Ingredients:

Raw radish 100g, gochugaru (Korean red pepper flakes) 3T, dark soy sauce 2T,

Soy sauce 1T, malt syrup 3T, minced garlic 1T, sesame seeds

1T of oil, sesame seeds

How to make it:

The raw radish will have a crunchy texture after soaking in water.

Wash it until it's about that level, then squeeze out the water.

[HANKKI_TERM_0000]·Mix soy sauce·fish sauce·malt syrup·garlic

It is thoroughly mixed with the raw radish.

At the end, put in sesame oil and

Let the marinade soak for a while.

10. Stir-fried squid vegetables

Ingredients:

Octopus seaweed 100g, edible oil 1T, dark soy sauce 1T,

1T sugar, 1.5T oligosaccharides, 1T sake wine,

sesame oil 1t, sesame seeds

How to make it:

If the squid tentacles are too long, cut them with scissors.

Put oil in the pan and stir the squid slices over low heat.

Sauté quickly. Add soy sauce, sugar, and mirin.

Mix and turn off the heat, then add the salt and pepper.

Fried squid and vegetable stir-fry is a special representative.

It is classified as a side dish.

11. Stir-fried garlic chives

200g garlic cloves blanching soy sauce 1 tablespoon·

Sauté with 1 tablespoon of corn syrup. It's crunchy.

12. Braised tofu

Ingredients:

1 block of tofu 300g, 1T of edible oil, dark soy sauce 2T,

Water 4T, gochugaru (Korean red pepper flakes) 1T, sugar 1/2T,

minced garlic 1/2T, scallion 2T, sesame oil 1t

How to make it:

Thincely slice the tofu and put it on the kitchen towel.

Remove the moisture. Put oil in the pan.

After the earthquake, enjoy the front and back with ginger, water, gochugaru (Korean red pepper flakes)

·Pour the seasoning made by mixing sugar, garlic, and scallions.

Slowly simmer it with the seasoning while adding it to the medicinal tea.

Fried tofu is tofu first after the earthquake and then soy sauce

The method of stewing with seasoning is typical.

13. Kimmujim

Ingredients:

10 pieces of grilled seaweed, dark soy sauce 1T, sugar 1t, sesame oil 1T,

Chopped scallions 1T, toasted sesame seeds 1T

How to make it:

Crispy bake the kimchi and put it in a plastic bag to eat

Crush into a good size. Soy sauce·sugar·sesame oil·green onions

First mix it, then add it to the seaweed little by little and lightly chop it.

Finish by sprinkling sesame seeds. Kimmu kimchi is made with soy sauce and sugar.

·This is a representative Korean side dish using sesame oil.

14. gochujang (Korean red chili paste) mackerel

Ingredients:

Medium mackerel 100g, gochujang (Korean red chili paste) 1T, gochugaru (Korean red pepper flakes) 1/2T,

dark soy sauce 1t, liquor 1T, oligosaccharides 2T, edible oil 1T,

minced garlic 1/2t, sesame seeds

How to make it:

First fry dried anchovies in a dry pan to remove moisture and

It smells foul. Fans have gochujang (Korean red chili paste)·gochugaru (Korean red pepper flakes)·

Add soy sauce, mirin, and garlic and simmer on low heat for a little while.

Add the anchovies and quickly toss, then turn off the heat.

Add sugar and sesame seeds. Fried anchovies are

It is confirmed as the representative side dish.

15. Egg stew

Ingredients:

6 eggs, 1.5 cups of water, dark soy sauce 5T, 1.5T of sugar,

Maesul 2T, 5 cloves of garlic, red pepper or

A little green chili pepper

How to make it:

Boil the egg until it is hard-boiled and peel the shell.

Put water, soy sauce, sugar, mirin, garlic into the pot and

Boil and add the egg. On medium-low heat.

Roll it around for about 10~15 minutes until it gets sleepy, and then at the end

Put in the chili pepper. Egg stew is also in the soy sauce broth.

Simmered with eggs, garlic, chili peppers, etc.

This is the representative side dish.

Frequently asked questions

Q. Is the side dish okay for up to ten days?

A. Pickled vegetables and kimchi last a long time, but

The radish salad and tofu side dishes are safe for three days.

Q. Can I freeze it?

A. The anchovies and pickled anchovies were frozen.

Just heat it up and eat it.

Q. How do we divide the container?

A. You have to put it separately for each side dish.

The smell and the smell of spoilage do not transfer.

Let me just point out one thing.

The shorter the storage time the hotter it gets,

Do not eat it if it is slightly sour.

If you save this table

Take it out and use it right when you go shopping.

Please let me know with your frequently used side dish comments.

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