Hotpot for a cool evening - 10 things you just need to pile up ingredients for
I've been closing the windows at night for the past few days. In the summer, the broth was a bit overwhelming, but now I really crave something warm and comforting. I started making hotpot because of the side dishes. You don't even need to prepare side dishes for hotpot; just place one pot in the center of the table, and that's the setup. It's not too hard to make.
Since a few days ago
I ended up closing the window in the evening.
In the hot summer, the soup was uncomfortable.
Now I feel like something hot is calling to me.
The beginning of doing a full-body workout was
It was because of the side dish.
Jeongol is You don't have to make side dishes.
If you put one pot in the center of the plate
That is the setup.
It's not difficult to make either.
Turn the ingredients around and pour the broth
Because there is no stir-frying or cooking process
My hands are much less jerky.
You just need to follow the order of putting it in.
The time it takes to ripen is below
To ripen quickly on top
The ten below are
I organized it according to that standard.
The four above are clear broth.
The four in the middle are spicy broth
The last two have seasoning
1. mille-feuille nabe
[Ingredients] 1 head of napa cabbage, 2 bunches of perilla leaves, 400g of beef for shabu, 1 pack of shiitake mushrooms
[Broth] 1.2L water, 1 sheet of dried kelp, 2 tablespoons of Cheongju wine,
Korean soup soy sauce 1 tablespoon, salt
[Sauce] Soy sauce 3 tablespoons, mirin 2 tablespoons, vinegar 1 tablespoon,
1 teaspoon of sugar, chopped onion
It's not difficult to swim.
A piece of seaweed and two big glasses of Cheongju water
Boil for 10 minutes and remove the kombu.
The more you add it, the sticky taste it has.
Liver is Korean soup soy sauce Just one big drink~
If you put too much, it gets thick.
Season the rest with salt.
Two perilla leaves on top of the cabbage leaves
Put the meat on top and then cabbage again.
Stack this up and cut it according to the height of the pot.
Just turn it around and stand it up from the edge.
The sauce is soy sauce set with two sake
One tablespoon of vinegar, one small spoon of sugar
2. Mushroom soup
[Ingredients] Combine shiitake mushrooms, oyster mushrooms, bamboo shoots, and shiitake mushrooms to make 400g,
¼ head of cabbage, ½ block of tofu, 1 scallion
[Broth] 1.2L water, 1 sheet of kombu, Korean soup soy sauce 1½ tablespoons,
minced garlic 1 tablespoon, salt
Do not wash the mushrooms.
Just wipe it with a wet kitchen towel.
If you drink water, the scent will all disappear.
The taste of chewing comes from tearing the rice noodles properly.
Because the cross-section is smooth when sliced with a knife
The broth doesn't soak well.
The broth is enough with one sheet of kombu.
Because of the taste coming from mushrooms
Even without adding anchovies, the broth becomes richer.
Don't boil the mushrooms for too long.
5 minutes is enough
If it's more than that, it will retreat.
3. Squid cake soup
[Ingredients] Assorted tofu 400g, ⅓ daikon radish, 1 scallion,
½ block of tofu, a handful of perilla leaves, 2 sheets of dried seaweed
[Broth] 1.2L water, Korean soup soy sauce 1 tablespoon, salt
First, make the broth with daikon and kombu.
Put it in 1.2 liters of water and 10 minutes
If you don't finish the seaweed in more than 10 minutes
It has a sticky taste, so please remove it.
Rinse the dumplings with hot water once.
If you remove the outer grease and add it, the broth becomes much clearer.
Flattened squid is rolled up tightly.
If you fix it with a toothpick
The shape survives
Please turn off the stove and turn on the soonggat.
If you boil it for a long time, the aroma disappears.
4. One chicken
[Ingredients] 1 chicken (800g~1kg), 2 potatoes,
2 scallions, 10 cloves of garlic, 1 serving of kalguksu noodles
[Sauce] Soy sauce 2 tablespoons, vinegar 1 tablespoon,
minced garlic ½ tablespoon, a little mustard
Chicken needs a lot of preparation.
Cut out the tail well
Remove the yellow fat lump in your stomach.
20~30 minutes in cold water After soaking and removing the liquid
Even when boiling Starting with cold waterDo it
If you put it in boiling water, only the outside gets cooked and the inside doesn't.
When it boils, cook on medium heat for 25~30 minutes.
You have to put the potatoes in the middle.
It doesn't move too far back.
After you finish eating the chicken and put the kalguksu in that broth
Dinner comes out twice.
5. Kimchi stew
[Ingredients] 1/2 pack of fresh kimchi, 300g of pork,
½ block of tofu, 1 bunch of scallions, 600ml of water
[Seasoning] 1/2 tablespoon of sugar, 1/2 tablespoon of doenjang, 1 tablespoon of minced garlic,
gochugaru (Korean red pepper flakes) 1 tablespoon
The difference from stew is the order of frying.
Kimchi in oil for 5 minutes First stir-fry it.
If you skip this
Even if you boil it for a long time, it still tastes sour.
Kimchi becomes transparent
Until the edges are brown
Put fried kimchi on the bottom of the pot
Then place the meat and tofu on top.
600ml of water and half a tablespoon of sugar balance the sourness
A half cup of doenjang makes the broth round.
Soybean is the last one...
6. Sub-lateral bone
[Ingredients] Ham 200g, 4 sausages, ½ block of tofu,
1 packet of instant noodles,
2 tablespoons of baked beans, scallions, 700ml of broth
[Seasoning] gochujang (Korean red chili paste) 2 tablespoons, soy sauce 2 tablespoons, gochugaru (Korean red pepper flakes) 3 tablespoons,
1 tablespoon of sugar, minced garlic 1 tablespoon
Lay the ham on the bottom of the pot Start
If you put it on top, the oil won't come out.
The soup becomes watery.
Place the remaining ingredients on top and turn them over.
Please put the marinade sauce in the middle.
Make the broth with 700ml, please catch it lightly.
As it boils, the saltiness from the ham continues to come out.
If it's a hat, you can blow it up more then that time.
After all the ramen noodles are boiled, at the end
7. Orthopedic fractures
[Ingredients] 1 duck, ⅓ daikon radish, ½ tofu,
A handful of spinach, scallions, 1L of water
[Seasoning] gochugaru (Korean red pepper flakes) 3 tablespoons, Korean soup soy sauce 1 tablespoon,
minced garlic 1 tablespoon, salt
Dongtae is half of Haedong.
25~30 minutes in flowing water
If you melt it in the microwave
The flesh has completely loosened and the broth has become murky.
Put the radish first and boil until it becomes transparent.
When the broth is boiling vigorously Please put the fish in.
If you put it when it's lukewarm, the meat will break.
Don't stir it after you put it in.
Just add the broth with a spoon.
When you turn off the fire and bring the minari up
The scent is rising strongly.
8. Pure tofu stew
[Ingredients] Tofu 2 packs, squid 200g, shrimp 6 pieces,
¼ zucchini, scallions, 600ml water
[Seasoning] gochugaru (Korean red pepper flakes) 3 tablespoons, Korean soup soy sauce 2 tablespoons,
minced garlic 2 tablespoons, shrimp sauce 1 tablespoon
300ml of water for one pack of soft tofu
It's 600ml for two packs.
First, stir-fry scallions in oil.
Please apply grease.
The flavor of the broth changes with just this one.
Put gochugaru (Korean red pepper flakes) into the grease
Sauté it lightly and then pour water in.
Put the soft tofu into a large spoon and
Please don't stir too much.
Use the seaweed as a seasoning.
If your mouth opens, everything is cooked.
9. Beef stew
[Ingredients] 500g beef for bulgogi, ¼ head of cabbage,
Shiitake mushroom 100g,
A handful of glass noodles, scallions, 800ml of broth
[Seasoning] Soy sauce 5 tablespoons, sugar 2 tablespoons, pear juice 3 tablespoons,
minced garlic 1 tablespoon, sesame oil 1 tablespoon
I use the bulgogi marinade exactly as it is.
Five soy sauce and two sugars
When three pieces of pear juice are added, the meat becomes soft.
The meat is marinated with seasoning 30 minutes Please put them to sleep.
Place the marinated meat in the center of the pot.
Place the cabbage and mushrooms around the edges.
The broth is 800ml, the rice noodles are prepared 30 minutes in advance.
Leave it out for now and put it in at the end.
If you don't call it and put it in
I finish drinking all the broth.
10. Dumpling stew
[Ingredients] 15 frozen dumplings, 150g beef brisket,
¼ head of cabbage,
Shugakgot, scallions, water 1.2L
[Fried meat] sesame oil 1 tablespoon, minced garlic ½ tablespoon,
[HANKKI_TERM_0000] 1½ tablespoon
You don't need to make the broth separately.
Pour a big sip of sesame oil into the fan
Half tablespoon of beef and garlic
Korean soup soy sauce Add half a big spoon and stir it until it is sweet.
While seasoning the meat
It becomes liquid itself.
Pour 1.2 liters of water and boil it then
Place the cabbage on the bottom and roll the dumplings and place them on top.
Dumplings are when the broth boils Please put it in
If you put it when it's lukewarm
The dumpling skin is loosened, and the beef is all scattered.
After putting it in, don't stir it.
Leave it until it comes to mind.
After changing it to grilled rice
Preparing dinner has become much easier.
Even if you don't make side dishes
Because one pot makes a difference.
When it takes a long time to build a wall, put it below.
To ripen quickly on top
Turn off the fire and put up the ginseng and mint.
Please put it in after you have eaten all the rice~
If you make enough broth
I'll use it on another pre-game meal the next day!
Tonight
What kind of pot will you bring?
Various soup recipes ->
#Jjenggol #DinnerMenuRecommendation #SimpleDinnerMenu #mille-feuille nabe #BudaeJjigae #SoupDish #WeekendHomeMeal #OnePotDish #HomeMealMenu #Hanmeok Factory #OneRecipe