10 foods you used to buy at the market, how to make them at home
The reason market food doesn't come out of the house at home is not the ingredients, but the consistency of the broth and dough. Naengmyeon is boiled directly in the broth, and the starch dissolves, making it thick, while tteokbokki uses less water so the seasoning sticks to the rice cake. At home, they boil the noodles separately and use plenty of water, which is why it doesn't taste like that. It's not because there are secret ingredients.
The reason why market food doesn't come home from home is
It's not the ingredients, but the broth and dough consistency.
Kalguksu is noodles boiled directly in the broth.
As the starch dissolves, it becomes thick,
Don't hold the tteokbokki with too much water.
The seasoning sticks to the rice cake.
At home, we boil the noodles separately and make plenty of water.
It doesn't taste like that.
Not that there are secret ingredients
The order and the amount of water are different.
I collected 10 market foods that only match that difference.
📌 First let's talk about the criteria
It is based on 2 people.
1 tablespoon is about 15ml,
1 cup is 200ml.
Soup dish is 1L of water,
The noodles were caught at 100g per person.
10 market foods to see at a glance
1. Market kalguksu
Ingredients: 200g fresh rice noodles,
Half a zucchini, 1 potato
Seasoning: 10 dried anchovies, 2 sheets of kombu,
Korean soup soy sauce 1 tablespoon, 1L water
Making: Add anchovies and kombu
Boil for 10 minutes and remove.
Cook the potatoes 5 minutes ahead
Don't wash the raw noodles, just put them as they are.
Boil for 5 minutes.
Point: Do not rinse the noodles
The starch dissolves and the broth becomes thick.
2. Old tteokbokki
Ingredients: 300g rice cake,
2 pieces of squid, 1 bunch of scallions
Marinade: gochujang (Korean red chili paste) 2 tablespoons, gochugaru (Korean red pepper flakes) 1 tablespoon,
2 tablespoons of sugar, 1 tablespoon of soy sauce, 400ml of water
Making: Dissolve the seasoning in water first and boil.
When it boils, add the rice cakes and fish cakes.
I fell asleep for 8 minutes in Zhongbu.
Point: You should start with 400ml of water.
The seasoning sticks to the rice cake.
3. Party noodles
Ingredients: 200g rice vermicelli, a little zucchini and carrot
Seasoning: 1L anchovy stock, Korean soup soy sauce 1 tablespoon, a little salt
Making: Boil the rice noodles separately.
Rinse thoroughly in cold water.
Pour the hot broth and serve immediately.
Point: You have to rinse as much as the cotton cloth.
The soup doesn't get cloudy.
After rinsing the ramen noodles in water and putting them in,
The soup has been clear as pure water at times.
The differences in the types of faces that I learned about then are below.
4. Market noodle soup
Ingredients: 6 pieces of fish cake, 100g of radish, 1 bunch of scallions
Marinade: 1L anchovy broth, Korean soup soy sauce 1 tablespoon, 2 sheets of dried kelp
Making: Put the radish first and boil for 10 minutes.
Put the meatballs on the skewer and boil for another 5 minutes.
Point: If you boil the fish cake for a long time
It spreads and only squeezes out the broth.
5. Glutinous rice donut
Mix 2 cups of glutinous rice flour with half a cup of hot water to make a soft dough.
Fry in 160 degrees oil for 4 minutes.
Pour the sugar over it after letting it cool down for a minute.
6. a Chinese pancake stuffed with sugar
Let the pancake mix dough ferment for 30 minutes
Add black sugar beef
Cook on low heat by pressing each side for 2 minutes.
I grilled the hawker cakes on a hot flame
I have never had the sugar inside melt while the outside is burning.
I wrote down the fire intensity I caught again that day below.
7. Little kimbap
2 rice balls sesame oil 1 tablespoon·a pinch of salt.
Just put kimchi and carrots in the kimchi pancake.
Wrap sesame oil thinly and apply it on the outside.
8. Garlic soup
200g of scallions, 1 cup of batter powder, 1 cup of water.
Roll out the dough thinly and
Press and flip each side for 3 minutes.
9. Red bean kalguksu
Mash 2 cups of boiled red beans, add 1L of water and boil.
Add the ramen noodles and boil for another 6 minutes.
Sugar or salt can be adjusted according to your taste.
Instead of soaking and boiling red beans,
Even after boiling for an hour, it never turns out.
I wrote down the time when I caught the flame again then below.
10. Bean noodles
Boil 1 cup of soaked beans for 15 minutes.
Grind it finely with 500ml of water.
Life is poured into a small pot.
🥄 Official market taste
Do not rinse the ramen noodles,
Make sure to rinse the rice paper,
The water for tteokbokki starts from 400ml.
These three things are
It makes a difference between home and market.
When the broth is watery or the noodles are spread out
If the broth is boring, it's better than salt.
Korean soup soy sauce Please put half a glass first.
The color and umami taste come together.
If the fabric spreads, next time
Reduce the time to put the noodles by 1 minute
Just let it cook with the remaining heat after turning off the fire.
Frequently asked questions
Q. Can I use the re-pack instead of anchovy stock?
A. It's okay.
Boil in boiling water for 5 minutes and then drain.
It is about the amount of 10 anchovies.
Q. Which of the miljeok and ricejeok tastes like market taste?
A. Generally, the rice cake side is closer.
The marinade sticks better.
Q. I don't have a frying thermometer.
A. When you drop a little dough
It sank to the floor, then it rose right away.
You can see it around 160 degrees.
📝 Today's summary
Do not rinse the ramen noodles and go straight away.
Wash the soba noodles thoroughly in cold water.
Tteokbokki starts with 400ml of water.
Just 5 minutes of squid cake.
Save this sequence
Try it out on the weekend ✅
You are in the market
What did you buy the most often?
