What should we make for the soup tonight? From kimchi jjigae (Korean kimchi stew) to 8 types of skewered dumplings

When preparing dinner, you should first decide on the soup, and then choose the rest of the side dishes.

It's easy to choose.

kimchi jjigae (Korean kimchi stew) with seafood tofu and kimchi stew without radish

Try boiling the fish cake soup too.

Tuna kimchi jjigae (Korean kimchi stew) and potato gochujang (Korean red chili paste) stew, chongkongjang,

Here are eight things to choose and boil up until it's cold doenjang jjigae (Korean soybean paste stew).

Please check the quantity for each menu. T is

15ml, t is 5ml. The cup is separate.

If there is no marking, it's 200ml. Spoon and

The rice spoon follows the original standard of the menu.

1. Pork kimchi jjigae (Korean kimchi stew)

3~4 servings

material

300g of pork

1/4 pack of napa cabbage kimchi

Tofu 150g

1/2 bunch of scallions

spice

Dori dashi broth 600ml

Kimchi broth 100ml

gochugaru (Korean red pepper flakes) 1T

Base condiment liquor 2T

minced garlic 1t

Table salt 0.25t

A little ginger powder and pepper

Cooking oil·a little finishing salt

How to make it

Slice the meat thinly to make it easy to eat, and season it with rice wine, garlic, and seasoning.

Let it marinate in the refrigerator for 15 minutes with salt, ginger, and pepper.

We slice kimchi and tofu into small pieces and sell them.

Sauté the meat in a pan with oil for 2 minutes and kimchi.

Add and stir for 3~4 minutes more.

Add the broth, kimchi soup, and gochugaru (Korean red pepper flakes) and simmer for about 15 minutes.

Boil the meat until it is fully cooked.

Add tofu and green onions and boil for 2 minutes more, then season with salt.

Make up for the lack of time.

Cooking about 30 minutes·soaking 15 minutes, preparing the broth

Separate. Dace broth made with one dalgal is a product that matches the amount of water.

Prepare it by display quantity.

2. Seafood tofu stew

2~3 servings

material

Soft tofu 400g

2 cups of dried shrimp

1/2 squid

4 shrimp

New kimchi 1/2 cup

1/2 bunch of scallions

1/2 red chili pepper and 1/2 green chili pepper

spice

Water 600ml

2T chili oil

gochugaru (Korean red pepper flakes) 1T

Alcohol 1T

Shrimp paste 0.5T

minced garlic 0.5T

A pinch of salt

A little pepper

How to make it

Wash the cleaned clams and squid and shrimp

Clean it up. Chop the kimchi finely, and the green onions.

Cut the chili peppers into small pieces.

Put chili oil and gochugaru (Korean red pepper flakes) in the pot to prevent it from burning.

Stir-fry until you add seafood and kimchi and stir-fry for about 3 minutes.

Pour 600ml of water and boil over medium heat for 5 minutes.

Put the tofu into large pieces

Add alcohol, shrimp sauce, garlic, salt, pepper, green onions, and chili peppers.

Boil until the seafood is fully cooked for more than 3 minutes.

Cooking about 30 minutes·Separate removal of abalone. Abalone

Open your mouth and boil until the seafood is fully cooked.

The fish cake soup is cooked soft from the radish first and then the fish cake

I was glad that the squid didn't boil too much when I put it in.

3. Side stew with cheese

4 servings

material

1 small canned ham

4 sausages

Ground beef 60g

Baked Vines 3T

Rice cake soup rice cake 1/2 cup

Tofu 150g

1/2 bunch of scallions

1/3 onion

1 cup of kimchi

1 slice of cheddar cheese

1 packet of instant noodles

spice

Bone broth 800ml

Soy sauce for meat 0.5T

1T meat flavor wine

1t garlic for meat

A little pepper

Stewing gochugaru (Korean red pepper flakes) 1T

gochujang (Korean red chili paste) 1T

Korean soup soy sauce 1T

1T garlic for stew

A little salt

How to make it

Slice tofu, kimchi, ham, and sausages nicely for eating.

Also slice the scallions and onions. Boil the water with ham and sausage.

Pour it lightly and remove it. The meat is marinated with meat seasoning.

Let it chill in the refrigerator for 10 minutes.

In the pot

Ham·sausage·meat·vegetables·kimchi·tofu·vinegar·rice cakes

I will put it. The seasoning and broth for stew

Put in and boil for about 5 minutes.

Put ramen and cheese in the noodles, rice cakes, and meat completely

Boil until it boils. If the broth reduces, add hot water.

Add a little and see the final result.

Cooking takes about 30 minutes, and marinating the meat takes 10 minutes separately.

Depending on the saltiness of bone broth and ham

Skip the extra salt.

4. Skewer dumplings without radish

2 servings

material

8 skewers of squid cakes

Radish 100g

1 green chili pepper

1 red chili pepper

1/2 bunch of scallions

spice

Water 1.5L

Soy sauce 2T

Product display quantity of seafood coin broth

How to make it

Radishes are sliced 1 cm thick, and green onions and chili peppers are chopped finely.

Slice it. Put the coin broth in water and boil.

Until it becomes transparent and soft when you put in the rice

Boil. Add the dumplings and soy sauce.

When the squid is cooked softly, add scallions and chili pepper and stir.

Boil it again.

Cooking about 25 minutes. The original is specific for 1.5L of water.

It's only 3 coins of meat broth, but it's different.

The product follows the display amount.

5. Tuna kimchi jjigae (Korean kimchi stew)

2 servings

material

Fermented radish 250g

1 small can of tuna

Tofu 150g

1/2 onion

1/4 of scallions

1 green chili pepper

spice

200ml of rice water

Oil 1T

Oil in the can of tuna

Kimchi broth 2T

Sugar 0.5T

gochugaru (Korean red pepper flakes) 1T

minced garlic 1t

How to make it

Kimchi and tofu are bite-sized, and onions are chopped.

Slice it. Slice the scallions and chili peppers into small pieces, and tuna cans.

Keep the oil separate.

Put oil and tuna can oil into the pot

Sauté kimchi, onions, and sugar. When the onions become transparent,

Rice water·garlic·kimchi broth·gochugaru (Korean red pepper flakes)·canned tuna

Put it in.

Boil for about 5 minutes in medium heat and add tofu, scallions, and chili peppers.

Add it and boil again. The ingredients are cooked and the taste is

If they get together, they turn off the light.

Cooking time about 25 minutes. The broth is a thick mixture.

If the pot is wide and the water evaporates quickly, add a small amount of water.

Let's look at the liver again.

6. Potato gochujang (Korean red chili paste) stew

3 servings

material

3 potatoes

1/3 zucchini

1/2 onion

1/2 bunch of scallions

1 green chili pepper

spice

Dulse and seaweed shrimp stock 600ml

gochujang (Korean red chili paste) 2T

gochugaru (Korean red pepper flakes) 1T

minced garlic 1T

Korean soup soy sauce 1T

A little pepper and salt

How to make it

The potatoes are cut into large pieces, and the zucchini and onions are eaten in one bite.

Slice it into size. Slice the scallions and chili peppers roughly.

In broth

Potatoes·gochujang (Korean red chili paste)·gochugaru (Korean red pepper flakes)·Garlic·Korean soup soy sauce·Pepper to

Put it in and boil for about 10 minutes. If the potatoes are thick,

Boil it longer until it is cooked.

Cook with onions and zucchini, then add scallions and chili peppers.

Put it in. At the end, with salt.

Please adjust the missing intervals.

Cooking takes about 30 minutes·separate preparation of broth. One shrimp

The product that matches 600ml of water when making broth

Follow the display amount and adjust the seasoning.

7. Rustic doenjang mixed with soybean paste

For 2~3 people

material

Tofu 150g

1/3 zucchini

1/4 onion

1/2 green chili pepper

10cm scallion

spice

Dori dashi broth 600ml

Cheongkong soup 25g

Doenjang 20g

minced garlic 1t

gochugaru (Korean red pepper flakes) a little

How to make it

The tofu is diced and the zucchini and onion are half-moon shaped.

Slice it in shape. Pepper and

Cut the scallions into small pieces.

Pour chongkongjang and doenjang into the broth and boil for 4 minutes on high heat.

Boil until it reaches the above temperature. Add tofu and zucchini and cook until done.

Add onions, chili pepper, and garlic and boil for 3 more minutes.

Add scallions and gochugaru (Korean red pepper flakes) and simmer for about 3 minutes on medium heat.

Cook it until it boils and finish it.

Cooking takes about 20 minutes·Prepare broth separately. One anchovy

The liquid is marked according to the amount of water, and

I also check the salinity of chongkugjang and doenjang.

8. Cha Dol meat restaurant doenjang jjigae (Korean soybean paste stew)

2 servings

material

Chado-bok 100g

1/4 of zucchini

100g of tofu

1/2 onion

Pangibyeo mushrooms 1/3 pack

1/2 bunch of scallions

1 green chili pepper

spice

Dulse and bonito stock 400ml

Doenjang 2T

Ssamjang 1T

gochujang (Korean red chili paste) 0.5T

1T of edible oil

How to make it

Cut the zucchini, onion, and tofu into bite-sized pieces.

Cut scallions and chili into thin strips and roll them up.

Cut the bottom part and divide it.

Put oil in the pot and doenjang·ssamjang·gochujang (Korean red chili paste)

Stir-fried until it doesn't burn in the medicinal tea

Pour the broth and cook it.

When it boils, add the vegetables and tofu. Chodolbaki.

Pour in and boil for about 10 minutes until the meat and mushrooms are cooked.

Cook it enough.

Cooking takes about 20 minutes·Prepare broth separately. One anchovy

Prepare the broth according to 400ml of water.

Since the soy sauce is salty, we don't add any extra salt.

What should I cook for dinner today? A day when I'm struggling to decide,

With just one hot soup, the table will be quickly filled.

Save 8 of them and take one out and boil them one by one.

#Soup dishes

#Dinner soup

#porkkimchi jjigae (Korean kimchi stew)

#Seafood Tofu Stew

#Army stew

#Corn dog soup

#Salmon kimchi jjigae (Korean kimchi stew)

#Potato gochujang (Korean red chili paste) stew

#Cheonggukjang

#Cha Doldoenjang jjigae (Korean soybean paste stew)

#Dinner table setting

#Stew types

#One-bite broth

#Home-cooked meal recipe

#Dinner menu recommendation