Only braised radish was made - 6 side dishes changed to black bean salad and bitter gourd stir-fry

I opened the side dish container

If all of them are the same soy sauce color

I want to change the taste.

Instead of buying new materials

From the cooking method of daikon radish and chive

I'm trying to run a little faster.

Yeongeun is beaten up by black people.

Turnip is a stir-fry without rice noodles.

There are anchovy stir-fry and bean sprouts like that on the side.

I left the familiar taste.

Add two more steamed side dishes.

There are six plates with different textures.

01. Red bean black bean stir-fried

02. Water radish stir-fry

03. Spicy pepper and anchovy stir-fry

04. White bean sprouts salad

05. Onion and perilla leaf steamed dish

06. eggplant stew salad

The below calculation is based on 2 servings.

1 tablespoon 15ml, 1 teaspoon 5ml.

Depending on the thickness of the material and the firepower

The cooking time can vary.

01. Red bean black bean stir-fried

It tastes different from sweet pickled radish. Thin and

The delicious red seaweed has the bitterness of black pepper attached to it,

I don't put a thick sauce on this salad.

I like the side that doesn't.

2 servings

Preparation 10 minutes + blanching 3 minutes

material

250g peeled radish root

1L boiling water, ½ tablespoon vinegar

spice

2½ tablespoons of grated black sesame seeds, 2 tablespoons of mayonnaise

2 teaspoons of honey, 1 tablespoon of lemon juice

½ tablespoon of peanut butter

Make it like this

Slice the radish into 2mm. Boil with vinegar added.

Boil in water for 2~3 minutes and rinse with cold water.

Dry the radish radish and mix the seasoning evenly.

Add the sauce to the daikon radish and lightly toss.

The reason the sauce becomes watery is when there is still moisture left.

There are many. Don't just put it on the body, put it on once.

Please wipe it.

02. Water radish stir-fry

Here, the radish stir-fry does not contain rice noodles.

It's a vegetable side dish. Slice the radish long and peppers and

When mixing mushrooms, it combines the stewed and chewed versions you always eat.

The feeling changes from now on.

2 servings

Preparation 15 minutes + cooking about 10 minutes

material

Turnip 200g, shiitake mushrooms 100g

Onions 70g, green bell peppers 50g, red bell peppers 30g

1 tablespoon of edible oil, 2 tablespoons of water

Brine 500ml, vinegar 1 teaspoon

spice

dark soy sauce 1½ tablespoons, mirim 1 tablespoon

Sugar·oligosaccharides·sesame oil each 1 teaspoon

From grooming to finishing

Cut the chive thinly into 5cm long pieces.

Soak it in vinegar water for 10 minutes and rinse. Vegetables too.

Cut it long.

Sauté the leek in oil on medium heat for 5 minutes,

Add soy sauce, mirin, sugar, water, onions, and mushrooms.

Sauté for 3~4 minutes.

Add the peppers and stir for another 1 minute, then turn off the heat.

Mix with oligosaccharides and sesame oil.

If the watercress is thick, add a little more water first.

Cook it. Add the peppers later to keep the color.

03. Spicy pepper and anchovy stir-fry

Beside the slightly special side dish, there is familiar anchovy stir-fry.

That's right. If you add pepper flakes, it will have a nutty flavor.

A fresh scent rises through the air.

2 servings

Preparation 5 minutes + cooking about 7 minutes

material

Leftover anchovies 60g, red pepper 100g

2 cloves of garlic, 1 tablespoon of edible oil

spice

dark soy sauce 1 teaspoon, 1 tablespoon of mirin and water

1 tablespoon of glucose, sesame oil ½ tablespoon

The order of making it

Cut the chili peppers in half, removing the stems. Dried anchovies

Heat the powder on a dry pan on medium heat for 1~2 minutes.

I'll pull it off.

Heat the oil, add the garlic, and sauté it on low heat for 30 seconds.

Add the chili pepper and stir-fry on medium heat for 2~3 minutes.

Add soy sauce, mirin, water and anchovies and mix for 1 minute.

Turn off the light and turn it on and put sesame oil.

If the dried anchovies themselves are salty, I put less soy sauce.

After adding the oligolactic acid, it doesn't boil for long.

04. White bean sprouts salad

Resting between light and rich side dishes

It's delicious. Korean soup soy sauce only slightly adds the scent,

If you balance the saltiness at the end, it won't be too much.

2 servings

Preparation 5 minutes + cooking about 5 minutes

material

Bean sprouts 300g, scallions 10g

Boiled water 500ml

spice

minced garlic ½small lip, Korean soup soy sauce ½small lip

sesame oil 2 small pills, ground toasted sesame seeds 1 small pill

From a pinch of salt

I'll try it step by step.

Wash the bean sprouts and chop the scallions finely.

Add the mung beans to boiling water and open the lid

Boil for 3~4 minutes until cooked through. Rinse in cold water.

Remove the moisture.

Add the seasoning and scallions and lightly chop, and add salt.

Adjust it at the end.

Don't open and close the lid while cooking, start from the beginning.

Open and cook. If you squeeze out the moisture too hard

The stem is pressed.

05. Onion and perilla leaf steamed dish

The perilla leaves are good to eat one by one with onion seasoning.

Put it on between and steam it. Add two more soy sauce braised dishes.

Instead of doing it, turn it into a steamed dish with a scent.

I changed it.

Side dishes for 2 people

Preparation 10 minutes + heating 3 minutes·steaming 3 minutes

material

30 perilla leaves, 55g of onion

15g scallion, minced garlic 1 teaspoon

spice

dark soy sauce 1 tablespoon, anchovy sauce ½ tablespoon

2 tablespoons of water, gochugaru (Korean red pepper flakes) 1 tablespoon

sesame oil·½ tablespoon of sesame seeds

Make it like this

Wash the lettuce leaves and drain the water, then onions and

Cut the scallions finely.

Mix garlic, onion, scallions and seasoning with perilla leaves.

Apply it thinly on each sheet.

Stack them in a small pot in a random order and cover with a lid.

Cook it for about 3 minutes on medium heat.

If the floor dries out, turn down the lights, and turn off the lights.

Cover the lid and let it simmer for 3 minutes.

I prefer a smaller pot than a wide pan. The broth is...

If you give it too quickly, add 1 tablespoon of water.

06. eggplant stew salad

Instead of frying the eggplant in oil, I steamed it and shredded it.

If you slightly cool the ripe branches and cut them into straight segments

The seasoning is mixed in between.

2 servings

Preparation 5 minutes + steaming 5 minutes·cooling 5 minutes

material

Eggplant 250g, scallions 15g

500ml of steaming water

spice

dark soy sauce 2 teaspoons, anchovy brine ½ teaspoon

minced garlic·sesame oil each 1 small spoon

gochugaru (Korean red pepper flakes) ½ teaspoon, whole sesame seeds ½ tablespoon

From grooming to finishing

Remove the top of the branch and cut it into 5~6cm

The thick ones are cut in half.

When the water boils, place it in the steamer and cover with a lid.

Cook it for about 5 minutes over medium heat.

Take it out when the inside becomes soft, let it cool for 5 minutes, then eat it.

Please rip it nicely.

Chope the scallions finely, mix them with the seasoning, and

I gently mash the branches.

Do not rinse under running water, but spread it out to cool.

If you squeeze too hard, the texture will become soft.

The crispness of radish root,

The soft feeling of the cucumber,

The softness of the branches is different~

Instead of just changing the seasoning

The side that changes the chewing feeling

We will make a new table for your meal.

Cover the cooled side dishes and refrigerate them.

Please cut it down enough to eat.

Especially steamed rice is easy to get wet.

It's easier to make it gradually.

It's good to eat it deliciously until the end.

#Side dishes #Side dish recommendation

#ShreddedRadishBlackBeanSalad #RadishCooking

#TurnipJapchae #TurnipCooking

#Kwari and chili anchovy stir-fry #Anchovy stir-fry

#Bean sprouts salad #Sesame leaf steamed

#EggplantPickled #VegetableSide Dishes

#Home meal #Dinner side dish

#One recipe