10 side dishes to prepare in advance on weekends, end your worry about weekly meals

If you take a little time on the weekend, it will be on weekdays.

It can reduce the burden of the evening.

Long-cooked stew and quickly made

Mix the side dishes and prepare them.

It's convenient to set the amount to make according to the number of family members.

I don't make many side dishes, just about two.

Even if I did it, Monday was much less daunting.

The amount below is for 2 people.

Side dishes are the amount to be served with rice.

Large spoon (T) is 15ml,

Small alcohol (t) is based on 5ml.

400g of rice is about 2 air bags.

Leave some seasoning behind and adjust the seasoning.

Instead of making everything at once

Please choose two or three.

Do not leave cooked food at room temperature for more than 2 hours.

Divide into shallow containers and refrigerate quickly.

Please keep the refrigerator at 4 degrees or less.

1. Potato soy sauce stew

material

Potatoes 300g · Carrots 40g

50g of onion

spice

[HANKKI_TERM_0000] 1.5T · Sugar 1t

Oligo-sugar 1t · minced garlic 0.5t

Cooking oil 2t · sesame oil 0.5t

Water 120ml

How to make it

Potatoes and carrots are 2cm in size.

Please cut the onions as well.

Fry the potatoes in oil on medium heat for 3~4 minutes.

Except sesame oil, the marinade and water,

Add the carrots and cover with the lid and boil.

When the potatoes are almost cooked, add the onions.

Please open the lid and simmer it.

All you have to do at the end is add sesame oil.

Cooking 20 minutes

2. Napa cabbage doenjang salad

material

300g of young cabbage

spice

Doenjang 2t · minced garlic 0.5t

sesame oil 1t · Rice 1t · Blanching water 1L

How to make it

Please wash the cabbage and put it into boiling water from the stems.

The stem will be scorched for about 4~5 minutes.

Check if it has become softer.

Rinse with cold water and make sure to dry off the water thoroughly.

Please cut it well so it's easy to eat.

Add doenjang and the rest of the seasoning

Just mash it slowly.

Cooking 15 minutes

If the doenjang is salty, add it from 1t and adjust the seasoning.

3. Stir-fried vegetables

material

Radish 300g · Green onion 10g

spice

Cooking oil 2t · Korean soup soy sauce 1t

minced garlic 0.5t · sesame oil 1t

A little salt · 50ml water

How to make it

Please cut the radish into similar thick slices.

Oil and seaweed on the fan, Korean soup soy sauce,

Add the garlic and stir-fry for about 4 minutes.

Add water and cover with a lid.

Please cook it for 4~5 minutes in medicinal decoction.

When the radish becomes soft, add the scallions and sesame oil.

Just adjust with the insufficient salt to balance.

Cooking 15 minutes

4. Tofu meat round balls

material

Ground beef 200g · Tofu 100g

Onions 40g · Carrots 20g · Eggs 2

3T flour

spice

minced garlic 1t · Salt 0.25t

sesame oil 1t · A little pepper

1.5T edible oil

How to make it

Squeeze out the moisture from the tofu

Please chop the vegetables very finely.

Except eggs, flour, and edible oil

Add the ingredients and mix well.

Shape it small and flat with flour and

Please coat the egg mixture one by one.

Put it on a pan with oil and cook on medium heat.

Blow the front and back enough.

Even completely centered on meat

Please be sure to check if it has boiled.

Cooking 25~30 minutes

I divided the round dumplings into enough to eat, so one

It's nice that you don't have to heat everything at once.

5. Tofu soy sauce stew

material

Tofu 300g · Green onion 15g

spice

dark soy sauce 1T · water 3T · sugar 0.5t

minced garlic 0.5t · sesame oil 1t

Rice 0.5t · Cooking oil 2t

How to make it

Slice the tofu 1 cm thick.

Please wipe off the moisture and chop the parsley as well.

Put tofu on a pan with oil.

It is baked in the middle of the oven and cooked front and back.

Mix the remaining seasoning and water and pour it in.

Please reduce it to Zhongyabuo.

Seasoning with a spoon

Just add it and let it sleep for 4~5 minutes.

Cooking 15~20 minutes

6. Vegetable egg roll

material

4 eggs · 20g carrots · 15g scallions

spice

Salt 0.125t · Cooking oil 2t

A little pepper

How to make it

Grate the carrots and scallions very finely and put them in the egg.

Put it in and mix with salt and pepper.

Egg water in a pan with oil

Pour it a little thinner by little.

Fold it when the upper surface is slightly wet.

Pour egg water into the empty space.

Until the end in the same way

Please boil it until it reaches the center.

It's easier to shape it if you cool it down for a while and slice it.

Cooking 15 minutes

7. Leftover anchovy stir-fry

material

Leftover anchovies 60g · 2 cloves of garlic

spice

Cooking oil 2t · dark soy sauce 0.5t

Rice wine 1T · Sugar 1t · Oligosaccharides 2t

sesame oil 0.5t · Clean 0.5t

How to make it

Heat the anchovies in oil over medium heat for 2 minutes and set aside.

Garlic and soy sauce sliced on the same fan,

Add rice wine, sugar, and oligosaccharides and boil.

When the sauce bubbles up

Please add the anchovies and mix quickly.

Turn off the light and add more milk to sesame oil

Just spread it out and cool it down.

Cooking 10 minutes

8. bean-boiled in soy sauce

material

100g of dried black beans

spice

Water to boil 500ml · dark soy sauce 2T

Rice wine 1T · Sugar 1T · Oligosaccharides 1T

Rice 0.5t

How to make it

Please wash the beans and soak them in water until they are fully soaked.

It usually takes more than 3 hours.

Put the water from soaked beans in the pot.

Put it in and boil it 10~15 minutes first.

After seeing if the beans have softened, soy sauce and sake,

Please add the sugar and simmer for about 20 minutes.

Add the glucose and cook for 1~2 minutes more.

Just mix it and sprinkle the egg.

Cooking 35~45 minutes·soak separately

9. Jingeun pickled radish

material

Pork radish 250g

spice

Boiling water 1L · Vinegar 1T

Stewed water 180ml · dark soy sauce 1.5T

Rice wine 1T · Sugar 2t · Oligosaccharides 2t

Cooking oil 1t · sesame oil 0.5t · a little sesame seeds

How to make it

Wash the radish and peel the skin.

Please peel it off and cut it into 0.5cm thick pieces.

Put in vinegar water for 10 minutes

After boiling and extracting, rinse it.

Oligod sugar and sesame oil, stewed except sesame seeds

Please add the ingredients and boil for 15~20 minutes.

If the broth is reduced, use the leftover marinade.

Just put it in and let it sleep for 2~3 minutes longer.

Cooking 30~40 minutes

If you want a softer texture

I extend the time spent on life for the first time.

10. Shrimp paste zucchini stir-fry

material

Zucchini 250g · Green onion 10g

spice

Shrimp paste 1t · minced garlic 0.5t

Cooking oil 2t · sesame oil 0.5t

Rice 0.5t · Water 2T

How to make it

Please cut the zucchini into half-moon slices with a thickness of 0.5cm.

Medium heat fan with oil and pumpkin,

Add garlic and shrimp paste and stir-fry.

Add 2T of water and let it sit for 4~5 minutes.

Please cook it gently until soft.

After adding the scallions and stir-frying once

Just add more juice to sesame oil.

Cooking 10 minutes

Please only check this once.

Q.

What should I do by the end of yesterday?

First, chop the vegetables and mix them with the seasoning.

Raw meat and ingredients to eat immediately are

Distinguish courage and tools.

Q.

Is it okay to refrigerate it for a whole week?

The one-week plan and storage period are different.

Cooked food should be in a shallow container.

Divide and refrigerate quickly,

Eat the refrigerated portion within 3~4 days.

Food that stays longer should be frozen.

Divide it into possible menus.

Just refrigerate the amount you'll eat within a few days and keep it longer.

Please divide the two portions into frozen menu items.

The goal for the weekend is to fill the side dish container.

It's not about filling it up.

Please choose the menu you want to make first.

#WeekendSideDish #MakingSideDish

#Weekday home meal #Preparing side dishes

#OneRecipe #PotatoSoy Sauce Stew

#napa cabbage doenjang salad #napa cabbage stir-fried vegetables

#Tofu meat donggrangtang #Tofu soy sauce stew

#Vegetable egg roll #Fried dried mackerel

#Bean Paste #Soybean root stew

#Prawn Sauce Zucchini Stir-fry