A cold evening that makes you think of soup — 10 types of instant soup prep that you can boil once and eat for 3 days.
I opened the window in the morning and closed it right away. Until a few days ago, I used the fan while sleeping, but since last week, I've been pulling the blanket up in the early morning. At this time, the soup seems to get unusually runny. But it's too much trouble to boil the soup even on regular evenings. I come home at 6:30 PM after work, boil the soup, make side dishes, and eat rice, and it takes over 7:30 PM.
I opened the window in the morning
I closed it again right away.
Until a few days ago
I slept with the fan on.
Since last week in the early morning
I started pulling the blanket.
When this time comes
It's strange that the soup is pulling me in.
But on weekdays at evening
It's a hassle to boil the soup all the way.
I came in at 6:30 after work.
Cook soup, make side dishes, and eat rice.
Since it's over 7:30 p.m.
So I on Sunday
It only takes an hour.
Cook three kinds of soup
If you divide it into small portions for each person
On weekdays, you just need to heat it up.
The order is important.
Boil a big pot of anchovy stock
Turn three with that liquid.
Because three bowls of soup come out with one batch of broth
The dishes are also finished all at once.
Among the ten items below
The five in the front are for 3 days in the refrigerator.
The five things on the back are things to freeze.
1. Beef soup (refrigerated for 3 days · frozen for 1 month)
material
Street beef, radish, scallion, minced garlic
spice
Korean soup soy sauce, salt
Press and wipe the meat with kitchen towels to remove the blood.
Fry it first in sesame oil
Add radish and stir-fry together
Pour water and boil it.
If the watermark disappears, it's all done.
The radish needs to be boiled and frozen.
If you freeze the raw radish as it is
It becomes like a sponge when thawed.
I first froze the radish raw
The rice is fine, but it's just mushy.
I have saved everything.
—
2. Egg soup (refrigerated for 2 days · frozen X)
material
600ml of water, 3 eggs, scallions
spice
2 tablespoons of tuna juice, Korean soup soy sauce 1 tablespoon
When the water boils, first tuna juice and Korean soup soy sauce
Add the eggs after seasoning.
Don't pour the egg mixture all at once.
Please wear it with zippers.
And don't stir it
If you drink it, the broth becomes hazy and cloudy.
The eggs clump together.
Egg soup loses its egg texture if it is frozen.
This is only until the day it was boiled and the next day.
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3. doenjang jjigae (Korean soybean paste stew) (Refrigerated for 3 days)
ratio
Water 500ml : Doenjang 2 tablespoons
Doenjang is two spoons of soy paste with 500 cups of water.
If it's this ratio, it's not spicy or bland.
Don't put the tofu in, just keep it boiling.
Put it in when you eat
If you put it in beforehand, it will be heated during the heating time.
The hole is popping and getting tight.
—
4. Bean sprouts soup (refrigerated for 2 days)
material
One bag of bean sprouts, water, scallions, minced garlic
a way
3~4 minutes in boiling water
The lid is to the end as originally set.
If you open it in the middle, it smells bad.
If you want to cover and boil, keep covering.
If you want to open and boil it, keep it open.
5. Seaweed soup (refrigerated for 3 days · frozen for 1 month)
material
A handful of dried seaweed, soup-making beef, sesame oil, Korean soup soy sauce
Seaweed swells up about eight times when boiled.
One handful is enough.
Stir-fried seaweed and meat in sesame oil
If you pour water and boil it for a long time
The broth rises white
This doesn't change its taste even if it's frozen.
It's a rare noodle.
—
6. Buk-eot-guk (frozen for 1 month)
material
Kimchi, eggs, tofu, sesame oil
Kimchi must be stir-fried first in sesame oil.
The soup is thick.
Do not put eggs in the soup that is frozen.
Please put it in when you heat it up.
7. Potato soup (refrigerated for 2 days · frozen X)
material
Potatoes, onions, scallions, Korean soup soy sauce
Potatoes get mushy when frozen.
The color gets darker.
This is not a target for small-scale distribution.
It's a soup that is boiled on Sunday and eaten first on Monday and Tuesday.
—
8. Kimchi stew (refrigerated for 3 days · frozen for 1 month)
material
New kimchi, a little pork, tofu
The more new kimchi you make, the better it turns out.
If you stir-fry kimchi in oil first
The sour taste becomes softer.
—
9. Sesame radish soup (refrigerated for 3 days)
material
Boiled barley, sesame seed powder, Korean soup soy sauce
Add sesame seed powder at the end.
Boil it only once.
It gets bitter if you boil it for a long time.
—
10. Stock cubes (frozen for 1 month)
material
Mackerel, seaweed, water
On Sunday, make broth in a big pot.
The rest is poured into the ice mold and frozen.
If it hardens, put it in a zip bag.
I take out and use two or three pieces each on weekdays.
If you have this, you have time to make soup.
Give it half
Storage order
Divide it immediately as soon as it cools down.
If you leave it at room temperature until it is completely cold
It starts to deteriorate during that time.
Divide it into one person's portion and press it flat and freeze it.
It doesn't take up much space and melts quickly.
The frozen soup was made the night before yesterday.
It's best to keep it in the refrigerator.
If it's eight hours to twelve hours
It melts slowly and the broth flavor doesn't get blurred.
If you're in a hurry, put it in a container and soak it in cold water.
Don't drink hot water to avoid swelling.
An hour on Sunday
Change five dinners on weekdays.
The refrigerator should be refrigerated within 3 days,
Please eat the frozen one within a month.
Do not freeze the recorded file again once it is recorded.
The soup I want to make the most this evening is
What is it?
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