8 types of soup dishes from stews to stews with rice cakes and bulgogi when you're hungry for side dishes for dinner

Even if there are a little shortage of side dishes, if there is a warm broth

The table is much more solid.

Cook it with kimchi and tuna in a homemade way or add potatoes.

Try boiling it spicy.

Eight dishes including seafood soft tofu, side stew, and stew pot bulgogi.

It's eggplant. Clear and sweet

Also choose the taste together.

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. 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.

2. 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.

Potato gochujang (Korean red chili paste) stew is cooked with potatoes first and then pumpkin

I was glad that the pumpkin didn't get too mushy when I put it in.

3. 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.

4. 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.

5. 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.

6. 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.

7. Kimchi 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.

8. Stewed beef in a pot

3 servings

material

300g beef for bulgogi

1/2 onion

1/4 carrot

Pangibyeo mushrooms 1/2 pack

3 shiitake mushrooms

1/2 red chili pepper

1/2 bunch of scallions

100g soaked rice noodles

spice

Dashi broth 2 cups

Soy sauce 4T

Alcohol 2T

1T of sugar

Dajin Pa 1T

minced garlic 1T

sesame oil 0.5T

A pinch of salt

A little pepper

There is enough water to soak the rice paper.

How to make it

Soak the glass noodles in cold water for about 20 minutes and then drain them.

Prepare 100g of beef. Make sure the beef is ready to eat.

Cut it into pieces, soak in the broth and drained water, then marinate for 10 minutes.

Put it in the refrigerator and refrigerate it.

Slice the mushrooms, onions, and carrots, and chop the scallions and chili peppers.

Slice it roughly. While frying the meat and onions in the pot,

Pour the kombu broth again.

When it boils, add carrots, shiitake mushrooms, and glass noodles and cook for about 5 minutes.

Cook it longer. Add the rice balls, scallions, and chili peppers.

The meat, mushrooms, and glass noodles will all be cooked.

Please boil until it is done.

Cooking about 20 minutes·soaking 20 minutes·soaking

10 minutes·separate preparation of broth. Dried noodles

It's different from 100g.

If the stew is salty, serve with rice and a light side dish.

Let's prepare together.

#Dinner stew

#Soup dishes

#Salmon kimchi jjigae (Korean kimchi stew)

#Potato gochujang (Korean red chili paste) stew

#Cheonggukjang

#Cha Doldoenjang jjigae (Korean soybean paste stew)

#porkkimchi jjigae (Korean kimchi stew)

#Seafood Tofu Stew

#Army stew

#Stir-fried beef in a pot

#Dinner menu

#Kimchi cooking

#Potato dish

#One-bite broth

#Home-cooked rice stew