If you're tired of making separate kid menus — 10 evening dishes that only divide spiciness among fans
When preparing dinner, it's actually more difficult than deciding the menu to cater to the family's tastes separately. Once you start making one spicy adult dish and one mild dish separately, you end up with two pans and two sauces, which makes the dishes even more complicated from the start, starting with washing dishes. So this time, instead of making both from the beginning, I cooked the basic ingredients in one pan, then poured out the mild portion first, and only added gochujang (Korean red chili paste) or gochugaru (Korean red pepper flakes) to the remaining ones. a hen
The thing that's subtly hard when preparing dinner is
Rather than deciding the menu
It was like having to cater to the tastes of the family separately.
One adult food that is spicy to eat,
One menu to eat gently
If you start making it separately
There are two fans and two marinades.
It starts to get longer from washing dishes.
So this time
Without making two things from the beginning
After cooking the basic ingredients in one fan
First take out the gentle part
Only gochujang (Korean red chili paste) or gochugaru (Korean red pepper flakes) for the remaining things.
I organized it in the way I added it.
From dakgalbi to jjajangmyeon,
Even squid stir-fry and tteokbokki
It is 10 dinner menus.
With one food
Let the whole family eat together
It's only the way to share the spiciness at the end.
It's quite convenient when I make breakfast on weekdays.
The recipe below is basically
About 2 adults + 1 child
Based on the standard.
Don't be too strict on your diet from the beginning.
Starting around 70~80% of the basic amount
Take less of the gentle share
Please adjust the adult version to the end.
10 Korean fan dinner
1. Soy sauce→Spicy dakgalbi
material
Chicken thigh meat 500g · Cabbage 150g
1/2 onion · 1/2 scallion
Sweet potato 100g · a little edible oil
Basic interval
dark soy sauce 3T · Liquor 2T
1T sugar · 1T oligolactose
minced garlic 1T · sesame oil 0.5T
Adult-only add-on
gochujang (Korean red chili paste) 1.5T · gochugaru (Korean red pepper flakes) 1T
0.5T oligosaccharide
How to make it
Cut the chicken thigh meat into bite-sized pieces.
Add the basic seasoning and stir.
Put chicken and sweet potatoes in the pan first
Please cook it in medium heat.
When the meat is almost cooked
Add cabbage and onion.
When the chicken is completely cooked through
Please take the gentle portion first.
Put gochujang (Korean red chili paste) and gochugaru (Korean red pepper flakes) into the remaining fans
Just stir-fry for 1~2 minutes more and it's ready~
2. Soy sauce→gochujang (Korean red chili paste) Bulgogi
material
[HANKKI_TERM_0000] 500g
1/2 onion · 100g cabbage
Carrots 60g · 1/2 bunch of scallions
Basic interval
dark soy sauce 4T · Liquor 2T
Sugar 1.5T · Oligosaccharide 1T
minced garlic 1T · sesame oil 0.5T
Adult-only add-on
gochujang (Korean red chili paste) 2T · gochugaru (Korean red pepper flakes) 1.5T
0.5T oligosaccharide
How to make it
Add basic seasoning to the meat
Let it sit for about 10~20 minutes.
First stir-fry the meat in the hot fan, then
Please add onions and vegetables.
When the meat is completely cooked
Take less first so you can eat enough.
The remaining meat with gochujang (Korean red chili paste) and
Put gochugaru (Korean red pepper flakes) in
Sauté briefly on medium heat.
Please season it.
gochujang (Korean red chili paste) if you roast it for a long time
It easily sticks to the fan base.
Put it in at the end
I prefer to stir-fry it briefly.
3. Soy sauce→Spicy squid stir-fry
material
1 squid · 1/2 onion
Cabbage 100g · Green onions 1/2 bunch
A little carrot
Basic interval
dark soy sauce 2.5T · Seaweed sauce 0.5T
Alcohol 1T · Oligo-sugar 1T
minced garlic 0.5T
Adult-only add-on
gochugaru (Korean red pepper flakes) 1.5T · gochujang (Korean red chili paste) 0.5T
Sugar 0.5T
How to make it
Squid and vegetables are
It is cut into a size that is easy to eat.
After warming the fans enough
First, quickly stir-fry the vegetables.
Add squid and basic seasoning
Please cook it briefly in the microwave.
When the squid is cooked
Take out from the mild amount first.
Add spicy seasoning to the remaining
Please stir-fry for about 30 seconds~1 minute.
1 squid stir-fried with soy sauce is
2.5~3T of ginger is common, and
The spicy type is gochugaru (Korean red pepper flakes) 1~2T,
gochujang (Korean red chili paste) The way of using 1T and around it
Confirmed.
The longer you fry the squid, the longer it stays crispy.
It becomes moist and easy to get greasy.
Also adjust the map control at the end.
It's good to finish quickly.
4. Soy sauce→gochujang (Korean red chili paste) Fish cake stir-fry
material
Square fish cake 300g · 1/2 onion
40g carrots · 1/2 bunch scallions
Basic interval
dark soy sauce 2.5T · Water 50ml
Sugar 0.5T · Oligosaccharides 0.5T
minced garlic 0.5T
Adult-only add-on
gochujang (Korean red chili paste) 0.8T · gochugaru (Korean red pepper flakes) 0.8T
Water 1T · Oligo-sugar 0.5T
How to make it
Tofu and vegetables
Please cut it into pieces so it's easy to eat.
While frying onions and carrots in the pan
Put the dumplings in.
Add basic water
Please stir-fry it until it is moist.
First take away the gentle portion
Put spicy seasoning into the leftover squid cake
Cook for about another 1 minute.
If you add a little water and stir-fry it
It also prevents the seasoning from burning.
After getting cold, the squid cake
It also reduces the hardening.
5. Palace→Spicy tteokbokki
material
Tteokbokki rice cake 300g · Fish cake 2 pieces
1/2 onion · 2 shiitake mushrooms
1/3 of scallions
Mild soup
Water 150ml · dark soy sauce 1.5T
1T of maltose · 0.5T of sugar
minced garlic 0.5t · sesame oil 0.5T
Adult-only add-on
Water 100ml · gochujang (Korean red chili paste) 1.5T
gochugaru (Korean red pepper flakes) 1T · Sugar 0.5T
How to make it
If the rice cake is hard
Please dissolve it first in hot water.
Put vegetables and rice cakes in the pan
I fell asleep with a mild soup.
When the rice cake softens
First take out the amount you want to eat.
Pour a little more water into the fan
Solve gochujang (Korean red chili paste) and gochugaru (Korean red pepper flakes).
Leave the remaining rice cake for 2~3 minutes
Please boil a little longer.
6. Soy sauce→Spicy chicken stew
material
Chicken for stir-fried stew 1kg · 2 potatoes
1/2 onion · 1/3 carrot
1 scallion
Basic broth
Water 600ml · dark soy sauce 5T
Shrimp sauce 1T · Sugar 2T
1T of glucose · 2T of alcohol
minced garlic 1T
Adult-only add-on
[HANKKI_TERM_0001] 1.5T · [HANKKI_TERM_0000] 2T
dark soy sauce 0.5~1T
How to make it
The chicken is trimmed after
Put it in the pot with potatoes.
Add water and the basic broth
Please boil it enough on medium heat.
When the chicken and potatoes are both cooked
Pour out the mild chicken and the broth.
In the remaining pot with gochujang (Korean red chili paste) and
Unroll gochugaru (Korean red pepper flakes)
Add onions and scallions
Boil for about 5 more minutes.
This menu is definitely
Divide it after the chicken is cooked through.
Then only adult pots
Just add the spicy flavor.
7. Soy sauce→Spicy tofu stew
material
Tofu 300g · 1/2 onion
1/2 bunch of scallions · 1T of cooking oil
Basic interval
dark soy sauce 2.5T · Water 4T
Sugar 0.5T · Oligosaccharides 0.5T
Alcohol 1T · minced garlic 0.5T
Adult-only add-on
gochugaru (Korean red pepper flakes) 0.8T
dark soy sauce 0.5T · Water 1T
How to make it
Slice the tofu about 1 cm
Dry the water with a kitchen towel.
After carefully folding it front and back for the fan
Please add the basic ingredients and simmer.
When the soy sauce broth is absorbed
Take out a few pieces first.
The remaining tofu has gochugaru (Korean red pepper flakes) and
Add a little more soy sauce
Pouring the soup on top
Cook for 2~3 minutes.
The tofu needs to be fried first.
Even if you cook it again with two sauces
It does not easily break.
8. Soy sauce→gochujang (Korean red chili paste) braised potatoes
material
Potatoes 500g · 1/2 onion
A little scallion · 1T edible oil
Basic interval
Water 200ml · dark soy sauce 2.5T
1.5T oligosaccharide
minced garlic 1t
Adult-only add-on
gochujang (Korean red chili paste) 0.7T · gochugaru (Korean red pepper flakes) 0.7T
Water 2T
How to make it
Slice the potatoes into 1.5~2cm pieces.
Rinse it once in cold water.
Lightly fry the potatoes in the pan
Please add water and basic seasoning.
When the potatoes are almost cooked
First, take out the mild amount.
Pour off the spicy seasoning on the remaining fans
Until the liquid becomes self-generated
Please make me sleepy a little more.
If you cut the potatoes too small
Second, it is easy to break when it gets sleepy.
It is good to write it a little larger.
9. Mild→Spicy beef cucumber stir-fry
material
Beef 300g · Spinach 300g
1/2 onion · 1/3 scallion
minced garlic 0.5T
Basic interval
dark soy sauce 1T · Oyster sauce 1T
Alcohol 1T · Oligosaccharide 0.5T
sesame oil 0.5T
Adult-only add-on
Peppercorn oil 0.5T
gochugaru (Korean red pepper flakes) 0.5T
How to make it
After heating the fans with hot fire
First, fry the beef.
When the meat is almost cooked
Please add the onions and basic seasoning.
The host puts it in at the end.
I stir it until my breath almost dies.
After taking away the gentle portion
With chili oil on the remaining
Mix quickly by adding gochugaru (Korean red pepper flakes).
The guest should not be long-lasting.
There is not much water coming out
There is also a crisp texture.
10. Mild→Spicy kimchi fried rice
material
2.5 cups of rice · 200g of kimchi
Ham 120g · Green onions 1/2 bunch
2~3 eggs
Kimchi
50g is lightly rinsed with water
The remaining 150g is
I will prepare it as it is.
Mild amount
About 1 rice ball · 50g washed kimchi
dark soy sauce 0.5T · sesame oil 0.5t
Adult size
Rice about 1.5 ounces · Kimchi 150g
dark soy sauce 1T · Sugar 0.5t
gochugaru (Korean red pepper flakes) 0.5T · sesame oil 1t
How to make it
Put scallions and ham on the fan
First, stir-fry it thoroughly.
Cut about 1/3 off one side
Put washed kimchi and rice in it.
Complete it from mild fried rice
Please put it in a bowl.
The same fan with the remaining scallions·ham and
After stir-frying kimchi, add rice and adult seasoning.
Stir-fry until it is slightly crispy for about 2 minutes.
Instead of soaking kimchi in water for a long time
Please rinse lightly and squeeze out well.
If there is a lot of water, the fried rice will be
It is easy to get sticky.
Q. When should we divide it?
Meat and seafood are
It's easier to divide after fully cooking.
Tofu or potatoes are the basic seasoning
Please reduce it after a certain amount of band.
Q. If the mild food is too bland?
Instead of being too strict from the beginning
Pour it onto a plate and taste it
Soy sauce or sesame oil
Please add a little more.
Q. Do I have to put gochujang (Korean red chili paste)?
No.
If you like a clean spicy taste
You can just put gochugaru (Korean red pepper flakes).
Food with rich seasoning like dakgalbi and jeukguk
It's better to mix a little gochujang (Korean red chili paste).
It is close to familiar taste.
If you make a separate family meal every night
Even with just one menu
The kitchen work doubles.
In that case, from the beginning
Don't take out the two pots.
After cooking it once with a mild basic flavor
Take out less first so you can eat enough.
Only the remaining food
Just finish it spicy.
Like dakgalbi, jjajangmyeon
Even the red food originally
If you make it in this order, it's enough for one fan.
You saved it
A day when the family tastes different
Please take them out one by one.
At your house
The taste of adults and children is the most different
What is the menu?
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