Before opening the lunch menu delivery app — 8 types of curry, donburi, and noodles in one bowl

When choosing the lunch menu

You'll just be staring at the delivery app for a while.

If there is rice, curry rice, or noodles,

Please choose noodles.

Eight including mushroom bibimbap and mapo tofu.

It's a branch.

Just pick one meal to eat today and make it.

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 is based on the original standard of the menu

Follow.

1. Chewy egg curry

Curry for 2~3 people

material

3 eggs

1/2 cup of milk

4 cloves of garlic

1/2 onion

2~3 bowls of rice

spice

1T butter

1 cup of water

Caragearu 4T

A little salt

Select parsley slightly

How to make it

Beat the eggs, milk, and salt and strain through a sieve.

Garlic is cut lengthwise, and onions are cut thinly.

Please cut it.

Melting the butter and garlic and onions

Fried until golden brown

Pour water and boil for 3 minutes. Add the curry powder.

Please release it without scratching.

Pour the egg water and stir slowly on low heat.

perfectly

Cook it. Put it on rice and if you want.

Please sprinkle parsley.

Cooking takes about 20 minutes·separate preparation of rice. Depending on the product.

The density and salinity of kareru are different.

Displayed water

Please confirm the contingency transfer.

2. Moist shrimp egg rice bowl

Plenty of one serving

material

Shrimp 200g

2 eggs

1 scallion

1/4 onion

1/8 carrot

1 rice ball

spice

Shrimp herb salt 0.5t

Herb salt for eggs 0.25t

Cooking oil 2T

minced garlic 0.5T

Dulse and bonito broth 1/2 cup

How to make it

Thaw the shrimp, wipe off the moisture, and cut it into half lengthwise.

I'll slice it. The green and white parts of the scallions.

Cut into halves and chop the onions and carrots.

Garlic and the white parts of green onions in oil

Stir-fried with shrimp

Add shrimp herb salt.

Onions and carrots

Add it, stir-fry, and pour in the broth and boil.

Green scallions and egg for eggs

Dissolve herb salt

Boil it. So the shrimp and egg are completely cooked.

Pour it over the rice.

Cooking takes about 15 minutes, and separate preparation of thawing, rice, and broth is required.

Use the indicated amount of one tablespoon of broth according to the amount of water.

Check the salty taste.

The shrimp rice bowl has a little broth, so with rice and

It was nice that it mixed smoothly.

3. Tangy bibim noodles

2 servings

material

2 servings of rice noodles

2~3 perilla leaves

Select appropriate amount of seasoned radish kimchi

spice

gochujang (Korean red chili paste) 2T

gochugaru (Korean red pepper flakes) 2T

4T vinegar

3T sugar

minced garlic 1T

Soy sauce 2T

Wasabi 1t

sesame oil 1.5T

A little minced chili pepper and sesame seeds

Drink enough water for life

Salt a little on the life

How to make it

Mix the marinade and dissolve the sugar. Perilla leaves and

Slice the yulmu kimchi into bite-sized pieces so it's easy to eat.

Cook the instant noodles in boiling water with a little salt.

Cook according to the instructions. Rinse with cold water.

Please remove the moisture thoroughly.

Add the seasoning to the noodles little by little and mix, and perilla leaves and

Put kimchi on top. There's kimchi sauce too, so take a bite.

Try it and add more seasoning.

Cooking takes about 20 minutes. Marinate the sauce generously.

It's the amount made. All of it

It doesn't swell at once.

4. Shrimp zucchini noodles

2 servings

material

Rice noodles 160g

15 cleaned shrimp

1 zucchini

1/2 onion

A little garlic

spice

Shrimp paste 1T

sesame oil 1T

Sugar 0.5t

A little salt, pepper, sesame seeds

Appropriate amount of olive oil

1L water

1 packet of stock powder

Ziyu 2T

Boil enough water for the noodles

How to make it

Slice the pumpkin and onion, and pat the shrimp dry before cutting them into small pieces. Heat oil, add garlic, onion, and

Sauté pumpkin and shrimp.

Seasoned with shrimp paste, sugar, salt, and pepper, shrimp

Cook it all the way to the inside. Add more juice to sesame oil.

Boil the bouillon powder and tsuyu in 1L of water. The noodles are

Boil separately according to the product label, then rinse in cold water.

Drain the water. Top the noodles with the stir-fried toppings.

Pour hot broth.

Cooking about 20~25 minutes·Separate thawing of shrimp.

Chicken broth powder or one chicken broth cube 1L of product water

Adjust it according to the reference amount.

5. Mushroom Mapudubu rice bowl

2 servings

material

Brown rice 2 puffs

300g tofu for stew

Shiitake mushroom 80g

1/2 onion

1 red chili pepper

1 green chili pepper

1/3 of scallions

Real failure 1 branch

spice

1/3 cup of cooking oil

minced garlic 1T

gochugaru (Korean red pepper flakes) 2T

Chae Su 200ml

Alcohol 2T

doubanjiang 1.5T

Soy sauce 1T

Sugar 0.5T

Ginger powder 0.25t

A little salt and pepper

sesame oil 0.5T

1t starch

3T water for starch-based products

A little sesame seeds

How to make it

Slice the tofu into 2cm pieces and cut the mushrooms and onions into thick pieces.

Chopped it. The scallions, chili peppers, and green onions are finely chopped.

starch and

Mix 3T of water.

Sauté scallions and garlic in oil, then on medium-low heat.

Mix gochugaru (Korean red pepper flakes). Onion, mushrooms, and chili peppers.

Fried and mirin·doubanjiang·soy sauce·sugar·ginger powder·

Add salt and pepper.

Boil with water and tofu, and add mushrooms

When it is ripe

Stir in the starch again and pour in a little at a time. Boil.

Set the concentration, turn off the light, and add sesame oil.

I put it on the rice and sprinkle it with sesame seeds and sesame seeds.

Cooking takes about 30 minutes·Prepare rice and broth separately. The cup is

It is based on 200ml, and the starch content is

Put in as much as you need.

6. Three mushroom beef bibimbap

2 servings

material

Brown rice 2 puffs

Shiitake mushroom 100g

3~4 shiitake mushrooms

Pangibyeo mushrooms 1 pack

Ground beef 100g

10 sheets of perilla leaves

spice

A little grape juice

Sweet soy sauce 2.5T

Water 2T

sesame oil 1T

ground toasted sesame seeds a little

How to make it

I tear the konjac noodles and slice the shiitake mushrooms and perilla leaves.

Cut the bottom part of the fan and divide it.

Mix soy sauce·water·sesame oil·ground toasted sesame seeds

I make bibimbang.

Ground beef in a pan with oil

All the way to the center

Cook it completely and reduce the heat. Add a little more oil.

Stir-fry shiitake mushrooms and shiitake mushrooms and panko bread

Put it in and cook it until it is fully cooked.

Put meat, mushrooms, and perilla leaves on brown rice.

Bibimbap rice

Please add and mix it in little by little.

Cooking takes about 15~20 minutes·Prepare rice separately.

This is the standard for seasoned soy sauce for braising and stir-frying.

7. Vegetable chili tuna bibimbap

2 cups of rice

material

2 rice balls

Canned tuna 150g

4 radishes

5 lettuce leaves

4 sheets of perilla leaves

Green onions 15g

1/4 onion

Corn 1/3 cup

1/2 potato

Carrot 40g

1/2 green chili pepper

1 red chili pepper

spice

2T canola oil for stir-frying

1T canola oil for sauce

dark soy sauce 0.5T

Water 4T

gochujang (Korean red chili paste) 1.5T

2T Oligodose

A little black sesame seeds and seaweed powder

How to make it

Cut potatoes, carrots, and onions into small cubes, and cut the chili peppers.

Chopped it. Remove the water from the corn and chop the scallions.

I'm squeezing it. Radishes are thin,

Lettuce and perilla leaves are

I cut it in a way that is easy to eat.

Soy sauce, water, gochujang (Korean red chili paste) and oil for sauce

Oligolactic acid

Add it and stir and fry on medium-low heat.

To other fans

Heat some oil for stir-frying, then stir-fry the onions.

Add potatoes, carrots, chili peppers, and corn

Cook for about 6 more minutes.

When the potatoes are cooked, add the sauce.

Stir-fry for 2 minutes with medium heat

Mix tuna and scallions in low heat.

Rice and raw vegetables

Divide it on top and add sesame seeds and sesame powder.

Cooking takes about 30 minutes·Prepare rice separately. Potatoes

If it's hard, simmer it a little longer.

8. Two marinated bulgogi bibimbap

2 servings

material

200g beef for bulgogi

1/3 carrot

1/2 zucchini

1/2 onion

4 shiitake mushrooms

2 eggs

2 rice balls

A handful of young leaves

spice

1.5T soy sauce for meat

1T meat flavor wine

Sugar for meat 0.5T

Garlic for meat 0.5T

For meat sesame oil 0.5T

A little pepper

gochujang (Korean red chili paste) 2T

[HANKKI_TERM_0000] Yulong Oligod 1T

gochujang (Korean red chili paste) for sesame oil 0.5T

1T soy sauce for stir-frying

0.5T of sugar for mixing

1T of bibimbap seasoning

For mixing sesame oil 0.5T

A little edible oil, salt, and sesame seeds

Finish sesame oil slightly

How to make it

Slice the meat into bite-sized pieces and mix with the meat seasoning

Let it marinate in the refrigerator with pepper for 10 minutes. The vegetables are vegetables.

Cut the leaves and wash them and remove the moisture.

gochujang (Korean red chili paste)with the sauce for grilled pork and the sauce for bibimbang sauce

Mix them separately.

In a pan with oil, put onions, zucchini, carrots, and shiitake mushrooms.

Season lightly with salt and stir-fry each one separately.

Marinated

Cook the meat completely and eggs as you like.

I'll keep it private with cooking.

Fried vegetables, meat, young greens, and eggs on rice

Upload it. Wake up and add sesame oil.

Bibbing gochujang (Korean red chili paste) or

Mix in one of the bibingjang sauces little by little.

Cooking about 30~35 minutes·Separate preparation of rice, meat

Soaking for 10 minutes. All two bibimbang

It's not putting in.

Looking at the rice and noodles at home today

Please choose your lunch.

If you like this menu, please also choose some home-cooked meals that are good to accompany them from below.

#Lunch menu

#One-bowl dish

#Egg curry

#Prawn egg rice bowl

#Bibimbap noodles

#Zucchini Noodles

#Mapo tofu

#mushroom bibimbap

#Spicy Tuna Bibimbap

#Bulgogi Bibimbap

#Curry recipe

#Recommended rice bowls

#Rice noodle dishes

#Home-cooked lunch restaurant

#Lunch recommendation