I almost ordered delivery — 8 popular menu to enjoy more generously at home
On a night when you see a picture of jajangmyeon and suddenly want to eat chicken too, how about picking one flavor to try today? We've gathered a comparison of Korean-style stir-fried spicy jajangmyeon in a pan, la-rapu (Korean-style instant noodle) cooked in a pot, and marinated chicken with sauce, all made in one go. Chicken needs some seasoning time. If you're looking for a dish to eat right away, check out chili shrimp or cream pasta first. Below are the portions for two people for each menu item. T is 15ml, t is 5ml. Public recipe
While looking at the picture of jajangmyeon
A night when I want to eat chicken too,
From the delicious taste that attracts today
What about deciding on one?
Fried chili jajchae in a pan with
La-roki boiled in a pot,
Fried chicken with marinade that even makes the sauce
I collected them to compare at a glance.
Chicken needs seasoning time.
If you want to find a menu to eat right away
The chili shrimp or cream pasta side
Please take a look first.
Below are 2 servings per menu.
T is 15ml, t is 5ml.
Refer to the cooking method of the public recipe.
Change it to a convenient amount to write at home
I also adjusted the interval.
Please choose first
01. Jajangmyeon served on a large plate
02. Squid and shrimp jjambong
03. Chili shrimp made with fans
04. Spicy and sweet marinated chicken
05. Mushroom Mapu tofu
06. Pork chili stir-fry
07. La-ro-ki that cooks the rice cakes first
08. Mushroom spinach cream pasta
01. Jajangmyeon served on a large plate
About 30 minutes
Ingredients · 2 servings
2 servings of raw Chinese screen, pork shoulder 200g
Onions 200g, Cabbage 150g
30g scallions, 40g cucumber
spice
Chunjang 60g, edible oil 3T, sugar 2t
350ml of water, 1T of starch powder
3T starch water, 2L water for boiling noodles
How to make it
1. Slice the onions, cabbage, and meat into small pieces.
Slice the scallions thinly. Use cucumber as a garnish.
Cut it thinly enough to use.
2. Put 2T of oil and chunchang into the weak flame fan.
Stir and stir-fry for 2~3 minutes and take it out for a while.
The remaining oil and scallions from the same fan
Stir-fry then add the meat and cook until done.
3. Add the onions and cabbage and stir-fry them
Add 350ml of chunjang, sugar, and water.
Boil the meat for 7~10 minutes over medium heat.
Cook the vegetables, and add the starch again
Stir and pour in slowly to adjust the consistency.
4. The live screen shows the product on boiling water.
Please boil it according to the time and remove the moisture. In two bowls.
Just divide it and put in the noodles and cucumber slices.
Fried bean paste according to the product guide
Please reduce the frying step.
Do not pour the starch mixture all at once.
Add it gradually while checking the consistency.
02. Squid and shrimp jjambong
About 30 minutes · Prepare the broth separately
Ingredients · 2 servings
Fresh Chinese screen for 2 people, 100g of prepared squid
Prepared shrimp 100g, pork 80g
Cabbage 100g, onion 80g, carrot 40g
Zucchini 60g, scallions 30g
spice
Prepared chicken broth 1L, gochugaru (Korean red pepper flakes) 1T
dark soy sauce 1T, minced garlic 2t
Chopped ginger 1/2t, edible oil 1T
A little salt and pepper, 2L of boiling water for boiling the noodles
How to make it
1. Slice the meat and vegetables thinly
Cut the squid into bite-sized pieces.
I keep the water for boiling the noodles separately.
2. Put oil, green onions, and ginger into the pot and
Sauté over medium heat. Cook the meat while turning off the heat.
Mix with gochugaru (Korean red pepper flakes) and soy sauce and immediately
Add the vegetables and garlic and stir-fry for 2 minutes.
3. Pour the broth and boil the vegetables
When it becomes soft, add the squid and shrimp.
After it boils again, simmer for 3~5 minutes until the shrimp are cooked through.
Learn how to make it opaque and adjust the seasoning.
4. Boil the noodles according to the product expiration date.
Drain the water. Divide into two bowls and serve hot.
Pour the broth and solids and serve immediately.
When gochugaru (Korean red pepper flakes) burns down
The soup has a bitter taste.
Turn down the heat and mix
Please put the vegetables right away.
03. Chili shrimp made with fans
About 20 minutes · Separate thawing
Ingredients · 2 servings
Pre-cleaned shrimp 200g, onion 40g
20g scallions, 10g garlic
spice
1T edible oil, 2T ketchup, 60ml water
2t sugar, 2t vinegar, 1t oyster sauce
doubanjiang 1/2t
Potato starch 1/2t + water 1t
How to make it
1. Thaw the shrimp and dry them off.
Onions, scallions, and garlic are
I will prepare it to be sliced well.
2. Put oil in the pan and put the shrimp in it.
Cook it front and back in medium-high heat.
If it becomes opaque even to the inside
First put it down on the plate.
3. Add vegetables to the same pan and stir-fry them
Add ketchup and stir-fry for about 30 seconds.
Water, sugar, vinegar, oyster sauce,
Please put doubanjiang in and boil.
4. Stir in the starch again and add it in little by little
When the sauce becomes thick and runny
I mix in the shrimp and put them back.
If the energy turns on, please capture it immediately.
The combination of the chili sauce by Chef Lee Yeon-bok
Please note, I changed it without the frying clothes.
Rather than crispy fried
It's a moist shrimp that is good to put on rice.
04. Spicy and sweet marinated chicken
About 35 minutes · Separate 2 hours of refrigeration under the fridge
Ingredients · 2 servings
Chicken wings 500g, potato starch 40g
spice
1/2t salt, a little pepper
Chopped ginger 1/2 tsp, appropriate amount of cooking oil for frying
dark soy sauce 2t, soju 1T, gochujang (Korean red chili paste) 2t
Hot sauce 2T, sugar 1T, honey 1T
minced garlic 2t, water 2T
How to make it
1. Wash the chicken wings and don't splash water on them.
Instead, wipe the surface with a kitchen towel.
Season with salt, pepper, and ginger.
Cover it and leave it in the refrigerator for 2 hours.
2. The remaining sauce ingredients are in a small pan
Mix and boil on medium heat for 4~5 minutes.
Please coat the chicken evenly with starch.
3. Pour oil into a deep pot until it is less than half.
Pour it and heat it up to 160~165℃.
After putting the chicken in halves and frying for about 6 minutes until it is cooked through
Fry for 4~5 minutes more at 175~180℃.
4. Is the most thick area more than 74℃?
I'll check. If it's not fully cooked, cook it longer and then add oil.
Put it aside and gently toss it in the warm sauce.
The frying time depends on the size of the chicken.
It can change.
Don't just judge by the appearance and take it
Check the cooking of the thick meat.
05. Mushroom Mapu tofu
About 20 minutes
Ingredients · 2 servings
Tofu 300g, oyster mushrooms 80g
80g onion, 30g scallion
spice
Cooking oil 1.5T, minced garlic 1t
gochugaru (Korean red pepper flakes) 2t, doubanjiang 1T, dark soy sauce 1t
Rice wine 1T, sugar 1t, water 200ml
sesame oil 1t, starch powder 1t
2T starch-specific water
How to make it
1. Slice the tofu into 2cm pieces.
Please chop the mushrooms and onions finely.
Also cut the scallions finely.
2. Heat oil and scallions, garlic in the pan, then
Mix gochugaru (Korean red pepper flakes) with weak tea.
Add onions and mushrooms and stir-fry them, then doubanjiang,
Please add soy sauce, mirin, and sugar.
3. Add water and tofu and cook on medium heat for 4~5 minutes.
Boil. Stir in the starch again little by little.
Put it in and boil for a little while, then turn off the heat.
Please mix sesame oil and put it in a dish.
Instead of meat, mushrooms
It's an application that has been finely ground and put in.
doubanjiang is left behind in some way
Please add more after checking the broth.
06. Pork chili stir-fry
About 20 minutes · 10 minutes for the base layer separately
Ingredients · 2 servings
250g pork rice noodles, 150g green pepper
Red bell pepper 70g, onion 100g
1T egg white
spice
Starch powder 1t, minced garlic 1t
1 pinch of salt, a little pepper, 1T of oyster sauce
dark soy sauce 1t, liquor 1T, edible oil 1.5T
sesame oil 1t
How to make it
1. White egg whites, starch, garlic, salt,
Add pepper and toss it around for 10 minutes. Pepper and
Please cut the onions into strips of similar length to the meat.
2. Put oil on the heated fan and cook the meat.
Cook until completely cooked while stirring. Add the onions and
Sauté for about 1 minute, then add the peppers.
3. Add oyster sauce, soy sauce, and mirin.
Sauté briefly in a pan with oil. The peppers barely have time to breathe.
If you die, please turn off the lights and mix sesame oil.
If you add the bell peppers and stir-fry them for a long time
When water comes out, it's easy to droop.
Cook the meat first
Please stir-fry the peppers briefly at the end.
07. La-ro-ki that cooks the rice cakes first
About 20 minutes · Separate for thawing and soaking the rice cakes
Ingredients · 2 servings
Tteokbokki rice cake 200g, ramen packet 1
Fish cake 80g, cabbage 80g, onion 60g
20g scallions, 1 boiled egg
spice
Prepared anchovy stock 650ml, gochujang (Korean red chili paste) 2T
Sugar 1T, gochugaru (Korean red pepper flakes) 1t, minced garlic 1t
How to make it
1. Thteok should be thawed as per the product guide or
Soak it. Slice the vegetables and fish cake into bite-sized pieces.
Boiled eggs are cut in half.
2. Put the broth and all the seasonings in a wide pot.
Boil it until it softens. Rice cakes, fish cakes, cabbage,
Add the onion and cook over medium heat for 5~7 minutes.
3. Make the center of the rice cake soft
When you start, put the ramen noodles in. a product
Stir while boiling for the indicated time until the broth is
If there is a shortage, add a little hot water.
4. When the noodles are cooked, add scallions and eggs.
Pour it on and boil once. Turn off the heat.
Pour it right away and drink before the noodles dry up.
Chewy rice cakes and ramen
If you put it together, the noodles will boil first.
First see the cooking of the rice cake
Please put the ramen in the back.
08. Mushroom spinach cream pasta
About 25 minutes
Ingredients · 2 servings
Pasta 160g, shiitake mushrooms 150g
Spinach 100g, onion 60g, garlic 2 cloves
spice
Unsweetened fresh cream 150ml, milk 50ml
Parmesan cheese 15g, olive oil 1T
A little pepper, 2L of water for boiling noodles
10g of salt for boiling the noodles
100ml of water to rinse
How to make it
1. Chop the onion and garlic finely
Slice the mushrooms thickly. The spinach
Cleanse and dry off the roots and tough parts.
2. Add salt to boiling water and
Cook the pasta according to the product's expiration date.
Before drying, pour 100ml of rice water into a bowl.
3. Put oil in the pan and onions and
Sauté the mushrooms over medium heat for 8~10 minutes.
When it turns brown, add the garlic and stir-fry for 1 minute.
Mix cream, milk, and cheese.
4. Add the pasta and spinach
Mix it for 2~3 minutes in lukewarm water. Spinach
When it is soft, sprinkle with pepper, and if it is firm
Add more water gradually to adjust the concentration.
The sauce gets thick and solid as it cools down.
It's a bit blurry for fans
Please divide the noodles and put them in.
After adding cheese, I check the seasoning.
After setting the table for the noodles dish
Please boil or put it in at the end.
One spoon before the photo,
Because that's when the texture is the best.
Next to the menu I picked today
Just check the ingredients at home
The next shopping list also
It will be a little shorter.
#DinnerMenu #HomecookedRecipe
#MakingJajangmyeon #MakingJjamppong
#Chili Shrimp #Seasoned Chicken
#MapoDoufu #SpicyVegetableJapchae
#LaBokki #CreamPasta
#ShrimpCooking #ChickenWingCooking
#WeekendCooking #OneRecipe
#One meal workshop