12 Home-cooked Meals to Check Out Before Opening the Delivery App

There are days when I'm wondering whether to deliver it or go out to eat.

From bulgogi and jjajang to jjajang rice, stews, bibimbap, and rice soup

A menu that is good to eat heartily even at home

I collected 12 things.

1. Pork stir-fry

2 servings

material

Thin pork front leg meat 300g · Onion 80g ·

30g scallion

spice

gochujang (Korean red chili paste) 1.5T · gochugaru (Korean red pepper flakes) 1t · dark soy sauce 1T ·

Alcohol 1T · Sugar 2t · minced garlic 1t ·

sesame oil 1t · Cooking oil 1t · Water 2T

How to make it

Seasoning except edible oil and water for meat and sliced vegetables

Please mix it. Put it in the refrigerator and let it soak for 30 minutes.

It's okay.

Spread the meat in a pan with oil and cook over medium heat.

Fry it. If you want to burn it, please add 2T of water.

Take out the meat when it is completely cooked through.

Cook the meat until it's cooked through and mix in the vegetables.

2. Soy sauce bulgogi

2 servings

material

300g pork front leg meat · 80g onion ·

Carrot 30g · Green onion 30g

spice

dark soy sauce 2T · Liquor 1T · Sugar 2t ·

Oligo-sugar 1t · minced garlic 2t · sesame oil 1t ·

1 tbsp of cooking oil · a little pepper

How to make it

Cut the meat into bite-sized pieces and chop the onions and carrots.

Please cut it.

Seasoned with oil removed from it, meat and vegetables

Mix it up and leave it for 10 minutes.

Spread it evenly in a pan with oil and stir-fry until the outside is

Once it's cooked, reduce the heat to medium. As you loosen the ground meat.

Cook it until it's cooked through, then add the green onions and cook for a little longer.

Please stir-fry it.

Cooking about 15 minutes, soaking 10 minutes separately.

I reduced the sweetness and saltiness compared to the original.

On the day I make soy sauce bulgogi, I start with the pork butt.

I prefer to keep it out. The ingredients should be visible for dinner.

I didn't delay my preparation as much.

3. 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.

4. 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.

5. Beef omelette

2 servings

material

Rice 400g · Ground beef 100g ·

4 eggs · 60g onion · 30g carrot

spice

Ketchup 1.5T · dark soy sauce 1t · Cooking oil 1T ·

A little salt and pepper

How to make it

Cut the vegetables into small pieces and cook them with half the oil and the meat together.

Please stir-fry it completely. Add rice, soy sauce, and ketchup.

Fry it evenly and then divide it into two plates.

Divide the egg whites with salt in the remaining oil twice.

Please cook it thinly. If the egg is completely cooked.

Cover it on top of the fried rice. Just sprinkle a little pepper on it.

It's okay.

Put rice after cooking the meat

6. Chicken curry rice

2 servings

material

Rice 400g · Chicken 200g · Potato 150g ·

Carrots 60g · Onions 100g

spice

Curry powder 2 servings product display volume · Water product display volume ·

2t of edible oil

How to make it

Cut chicken, potatoes, and carrots into 1.5cm pieces.

Slice the onions similarly as well. For 2 servings of curry products.

Check the amount of water and powder.

Cook the onions in a pot with oil over medium heat for 3~4 minutes.

Sauté. Add chicken and the remaining vegetables and cook until the outside is

Fry until it is cooked.

Pour the water from the product amount and boil.

After 10~15 minutes of medium heat, the potatoes become soft.

Until the chicken is cooked until 74℃ or more

Boil it.

Turn down the heat or turn it off for a while and let the curry powder dissolve.

Boil slowly with low heat for longer than the product's instruction time.

Put it next to the rice. If it's too hot, use hot water.

Add a little more.

If you put the curry powder first, the potatoes will cook before they are done.

It's easy to stick to the floor from the beginning. After boiling the dough

Please release it.

7. Jajangmyeon served on a large plate

2 servings

material

2 servings of raw Chinese screen · pork shoulder 200g ·

Onions 200g · Cabbage 150g · Green onions 30g ·

Cucumber 40g

spice

Chunjang 60g · Cooking oil 3T · Sugar 2t ·

Water 350ml · Starch powder 1T ·

3T starch water · 2L water for boiling noodles

How to make it

Cut onions, cabbage, and meat into small pieces, and scallions into fine pieces.

Slice it. Cut it thinly enough to use as a garnish for cucumbers.

Please save it for later.

Put 2T of oil and chunjang into the fan on low heat and cook for 2~3 minutes.

Stir-fry and let it simmer for a while. The remaining in the same pan.

Heat up the oil and scallions, then add the meat and cook until done.

After sautéing onions and cabbage, add chunjang, sugar,

Add 350ml of water. Cook on medium heat for 7~10 minutes.

Boil the meat and vegetables until cooked, and add the starch again.

Stir and pour in slowly to adjust the consistency.

The raw image is boiled according to the product's expiration time in boiling water.

Please remove the moisture. Divide it into two bowls and squeeze the jajang and

You just need to put the cucumber slices on top.

Fried bean paste is fried in the frying stage as per the product guide

Please reduce it. Don't pour the starch all at once.

Add it gradually while checking the consistency.

8. thinly sliced pork belly stir-fried udon

2 servings

material

2 packs of udon noodles · thinly sliced pork belly 200g ·

Cabbage 120g · Onion 60g · Green onion 20g

spice

dark soy sauce 2t · Oyster sauce 2t · Makgeolli 1T ·

Sugar 0.5t · Vinegar 0.5t · Cooking oil 1t ·

A little pepper

How to make it

Thaw frozen meat in the refrigerator and eat the vegetables nicely.

Slice it. Soak the udon noodles according to the product instructions to remove the moisture.

Mix the seasoning without it.

Put oil on the fan and in the middle heat flame, thinly sliced pork belly

Spread it out. Unfold the overlapping flesh and cook it thoroughly until it reaches the inside.

I'll pause for a moment.

Put onions and cabbage into the same fan

Sauté over medium heat for 2~3 minutes until the thick stems are cooked through.

When it becomes soft, add the noodles and meat.

The noodles will cook hot and be evenly coated with the seasoning when added.

Stir until done. Add green onions and pepper and stir right away.

Please put it in a plate.

If you force the fabric to loosen, it is easy to break it off in between.

After dissolving as instructed on the product, combine with vegetables.

It's convenient.

9. Mongolian beef made with fans

2 servings

material

Beef flat slice 300g · scallions 40g ·

minced garlic 1t

spice

Seasoning egg white 1T · Seasoning starch 1T ·

Condimented edible oil 1T · Grilled edible oil 1T ·

Water 6T · dark soy sauce 1T · Sugar 1T ·

Chicken powder 1/2t · a little pepper

How to make it

While cutting through the tough texture of the palm, the tendons are cut out and the root

On the contrary, slice thinly. Egg whites, starch, for seasoning.

Mix the oil with the meat and coat it, then let it sit for 10 minutes.

Mix water, soy sauce, sugar, chicken powder, and pepper.

Make the sauce. The scallions are cut into 5cm long.

I will cut it down.

Put oil in the pan for grilling and don't overlap the meat.

Cook it. When the thin meat is cooked through, cut it and eat it the same way.

Sauté garlic in the pan for a while.

Pour the sauce, simmer slightly, then add the meat and mix well.

Mix it. Put the chive in at the end and take a slight breath.

If you die, turn off the light.

Follow Lee Yeonbok chef's cooking method and dip it in oil.

By baking in a way that shares the cooking process with fans

I changed it. I reduced the sugar and salt compared to the original.

10. Mushroom Mapo Tofu Bibimbap

2 servings

material

Warm rice 400g · Tofu 300g ·

Shiitake mushrooms 80g · Onion 80g · Green onions 30g

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 · Starch water 2T

How to make it

Slice the tofu into 2cm pieces and cut the mushrooms and onions into thick pieces.

Please chop it. Also, chop the scallions finely.

Sauté oil, scallions, and garlic in a pan, then on low heat.

Mix gochugaru (Korean red pepper flakes). Stir-fried with onions and mushrooms.

Please add doubanjiang, soy sauce, mirin, and sugar on the back.

Add water and tofu and boil over medium heat for 4~5 minutes.

Stir the starch again, add it in little by little, and boil for a short time.

Turn off the back light. Mix sesame oil and put it on the plate.

Please save it.

Divide the warm rice into two bowls and eat the mapo tofu.

Put it on top. The sauce should be enough to eat so that the rice doesn't get stuck.

Please save it.

It's an application where mushrooms are finely chopped and added instead of meat.

doubanjiang left some of it and then looked at the water between them.

Please add more.

11. Chicken Gomtang

2 servings

material

Bone-in chicken 600g · Onion 100g ·

40g scallions · 6 cloves garlic · 5g ginger

spice

1.5L water · a little salt · pepper

How to make it

Put chicken, half onion, half scallions, garlic, and ginger in the pot.

Please put it in and pour water over it. When it boils, skim off the foam.

Cook it for 35~45 minutes at medium heat until the chicken is cooked through.

Take the chicken out, peel the skin, and discard the broth in the strainer.

Please filter it. Boil the meat and broth again, then use the remaining

Add the scallions. Salt and pepper can be added separately to eat.

It's okay if it happens sometimes.

Chicken has a core temperature of 74℃ at the thickest part.

I check for abnormalities. I only judge the learning based on the appearance.

Not.

Shred the cooked chicken and put it in a bowl

In my case, chicken porridge is first on a small plate.

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.

12. Soft tofu egg soup rice

2 servings

material

Rice 400g · Tofu 350g · 2 eggs ·

Zucchini 60g · Green onions 20g

spice

Prepared anchovy broth 400ml · Korean soup soy sauce 1t ·

minced garlic 0.5t · sesame oil 0.5t ·

A little salt

How to make it

Slice the zucchini thinly and chop the scallions finely.

Beat the eggs and boil the broth in a pot.

Add zucchini and tofu and Korean soup soy sauce and garlic

Add it. Boil for 3~4 minutes on medium heat until the zucchini is cooked.

When it becomes soft, pour the egg whites around it.

When the egg starts to harden, lightly stir it until it reaches the inside.

Cook it. Add the scallions and season with salt.

Turn off the lights and mix sesame oil.

Divide the rice into two bowls and serve the hot soup.

Pour it. Put the rice in from the beginning and boil it for a long time.

It's okay not to do it.

If it is diluted in the broth, Korean soup soy sauce and salt

Please reduce it. You need to put the tofu into it in large pieces.

The shape also remains when it is put in a bowl.

If you choose stew, the side dishes should be light, and fried rice

If you choose, please put a plate of vegetables on it. At home,

Just combine it according to my taste.

#OneMealWorkshop #OctoberHomeMeal #AutumnHomeMeal

#HomecookedRecipe #MenuRecommendation #SpicyFriedMeat #Soy Sauce Bulgogi

#Beefkimchi jjigae (Korean kimchi stew) #Cha Doldoenjang jjigae (Korean soybean paste stew)

#Beefomelettes #Chicken curry rice

#Jajangmyeon divided into large plates #thinly sliced pork belly stir-fried udon

#Mongolianbeef made only by fans #mushroom mapo tofu rice bowl