When you ate only jeonman during Chuseok and the soup gets you craving — from kimchi jjigae (Korean kimchi stew) to 8 different sesame mushroom stew
When preparing dinner, if you start with the stew, you can also easily pick out some side dishes to put next to it. If the kimchi is well-fermented, kimchi jjigae (Korean kimchi stew), and if you have tofu and zucchini, doenjang jjigae (Korean soybean paste stew). On days when you don't feel like spicy food, sesame mushroom stew is also fine. Before shopping for new ingredients, check out the refrigerator ingredients first. We have divided it into eight dishes to offer a balance of spicy and savory flavors. Below are the servings for two per menu. T is 15ml, t is 5ml. Please refer to the cooking instructions in the public recipe to make at home.
When preparing dinner
If you decide on the stew from the beginning
The side dish to put next to it
It was a little easier to choose.
If the kimchi is well cooked, kimchi jjigae (Korean kimchi stew),
If there are tofu and zucchini, doenjang jjigae (Korean soybean paste stew).
On days when the spicy taste doesn't appeal to you
Sesame mushroom stew is also okay.
Before shopping again
Let's take a look at the refrigerator ingredients.
Share the spicy taste and the savory taste
It was included in eight points.
Below are 2 servings per menu.
T is 15ml, t is 5ml.
Refer to the cooking method of the public recipe.
Change it to a convenient amount to write at home
I also adjusted the interval.
Please choose first
01. Pork kimchi jjigae (Korean kimchi stew)
02. Cha Dol doenjang jjigae (Korean soybean paste stew)
03. Seafood tofu stew
04. Potato gochujang (Korean red chili paste) stew
05. Cucumber soup stew
06. Bean porridge stew
07. Tuna kimchi jjigae (Korean kimchi stew)
08. Sesame mushroom stew
01. Pork kimchi jjigae (Korean kimchi stew)
About 25 minutes · 15 minutes of separate sleep
Ingredients · 2 servings
200g pork front leg meat, 250g fresh kimchi
Tofu 150g, scallions 30g
spice
Dulse stock 500ml, kimchi soup broth 2T
gochugaru (Korean red pepper flakes) 2t, Maksul 1T, minced garlic 1t
1 tablespoon of cooking oil, a little pepper
How to make it
1. Slice the meat into bite-sized pieces and mix with rice wine and
Let it marinate with garlic and pepper for 15 minutes.
Please slice the tofu and kimchi nicely so they are easy to eat.
2. Put oil in the pot and cook the meat for 2 minutes.
Stir-fry then add kimchi and stir-fry for 3 more minutes.
3. Stock and kimchi soup broth, gochugaru (Korean red pepper flakes)
Put it in and boil on medium heat for 15 minutes.
When the meat is cooked enough, tofu and soft-boiled eggs
Please add the sun daepa and boil for 2 minutes more.
If the kimchi hasn't been cooked enough
The taste is different even with the same seasoning.
Using well-fermented new kimchi
Please add the kimchi soup broth after checking the seasoning.
02. Cha Dol doenjang jjigae (Korean soybean paste stew)
About 20 minutes
Ingredients · 2 servings
Chodolbok 100g, tofu 100g
Zucchini 80g, onion 80g
Pangibyeo mushrooms 50g, scallions 30g
spice
Dulse stock 500ml, doenjang 1.5T
Ssamjang 2t, gochujang (Korean red chili paste) 1t, edible oil 1t
How to make it
1. Cut tofu and zucchini into small pieces.
Slice the onions the same way.
Cut the shiitake mushrooms into halves.
2. In a pot with low heat, oil, doenjang, ssamjang,
Please stir it briefly to prevent it from burning by adding gochujang (Korean red chili paste).
3. Pour the broth and dissolve it
Add onions, zucchini, and chard.
Boil for 8~10 minutes. Tofu and mushrooms,
Just add the scallions and boil for 3 more minutes.
Doenjang and ssamjang depend on the product
The salty taste is quite different.
At first, I left some seasoning behind.
You can add it after tasting.
03. Seafood tofu stew
About 20 minutes · Unclogging/unfreezing separately
Ingredients · 2 servings
400g soft tofu, 200g deboned squid
100g squid, 4 cleaned shrimp
New kimchi 50g, scallions 30g
spice
500ml water, 1T chili oil
gochugaru (Korean red pepper flakes) 2t, Makgeolli 1T, Shrimp paste 1t
minced garlic 1t
How to make it
1. Squid and kimchi in bite-sized pieces
When slicing the radish and scallions, cut them finely.
2. In low heat, chili oil and gochugaru (Korean red pepper flakes)
Mix it and stir-fry with seafood and kimchi.
Please pour water before the powder burns.
3. Boil on medium heat for 5 minutes, then remove the tofu into large pieces. Add rice wine, shrimp paste, garlic, and scallions, and boil for another 3~5 minutes until the seafood is cooked through.
Please remove clams that do not open their mouths.
If you put silken tofu and stir it vigorously
It dissolves well in the broth.
Pour it in big
Please lightly shake the pot and mix it.
04. Potato gochujang (Korean red chili paste) stew
About 20 minutes · Prepare broth separately
Ingredients · 2 servings
Potatoes 250g, zucchini 100g
80g onion, 30g scallion
spice
Dulse stock 600ml, gochujang (Korean red chili paste) 1.5T
gochugaru (Korean red pepper flakes) 2t, Korean soup soy sauce 1t
minced garlic 2t, a little pepper
How to make it
1. Slice the potatoes 1.5cm thick
Prepare the zucchini and onion into bite-sized pieces as well.
2. Put the broth, potatoes, and seasoning into the pot
Boil for about 10 minutes. Put a spoon in the potatoes.
Please check if it goes in smoothly.
3. Add the zucchini and onion and cook for 4~5 minutes more.
After boiling, add the scallions and finish. Potatoes
If it's still firm, just boil it a little longer.
If the potatoes are thick and thin
The cooking time also changes.
Cut it to a similar size
Poke in one big piece to check.
05. Cucumber soup stew
About 20 minutes
Ingredients · 2 servings
Tofu 150g, zucchini 100g
Onions 50g, scallions 20g
spice
Dulse broth 600ml, anchovy soup 25g
Doenjang 20g, minced garlic 1t
gochugaru (Korean red pepper flakes) 1/2t
How to make it
1. Use a spoon to eat tofu and vegetables
Cut it into a size that is good for frying.
2. Pour the broth into the pot and add the cucumber soup and
Please dissolve the doenjang and boil for 4 minutes.
3. Add zucchini and tofu
After boiling, add the onions and garlic and cook for 3 minutes.
Boil it again. Add scallions and gochugaru (Korean red pepper flakes)
Cook until the zucchini is cooked through.
Fresh soup with anchovies and seasoned soup with anchovies
The degree of difference can vary.
Instead of putting doenjang in everything from the beginning
Please match it based on the taste of the broth.
06. Bean porridge stew
About 20~25 minutes
Ingredients · 2 servings
300g bean sprouts, 150g pork belly
New kimchi 150g, scallions 30g
spice
Water 400ml, cooking oil 1t, sesame oil 1t
Alcohol 1T, gochugaru (Korean red pepper flakes) 2t, minced garlic 2t
Korean soup soy sauce 1t, tuna juice 1t
How to make it
1. Slice the meat and kimchi into small pieces.
Chopped the scallions. Put them in the pot.
Add the oil and stir-fry half the green onions and garlic.
2. Stir-fry with meat and rice wine, then kimchi and
Please add gochugaru (Korean red pepper flakes) and stir-fry for 2 minutes more.
3. Add water, bean sprout, Korean soup soy sauce, and tuna juice
Boil for 10~12 minutes in medium-low heat.
Sometimes stir the bottom until the meat is cooked all the way through.
Add the leftover scallions and boil again.
If you put the visa in, it will be on the floor.
It becomes easy to stick.
Turn down the lights and go all the way to the floor.
Please occasionally stir and boil it.
07. Tuna kimchi jjigae (Korean kimchi stew)
About 20 minutes
Ingredients · 2 servings
Canned tuna 135g, pickled radish 250g
Tofu 150g, onion 80g, scallion 20g
spice
300ml of water, 1t of sesame oil, 2T of kimchi soup broth
gochugaru (Korean red pepper flakes) 2t, minced garlic 1t, sugar 1t
How to make it
1. Lightly oil the tuna
Leaving out kimchi and tofu, one bite size
Slice it. Chop the onion.
2. Put oil in the pot and
Add kimchi, onion, and sugar.
Please stir-fry until the onions become transparent.
3. Water and kimchi soup broth, gochugaru (Korean red pepper flakes),
Add garlic and boil for 5 minutes, then add tuna and
Put in the tofu. Add the scallions too.
Cook for about 3 more minutes until it is warm.
If you stir in the tuna and mix it for a long time
The flesh spreads well.
If you put it in at the end and boil it like you're warming it up
There is a large bulge left.
08. Sesame mushroom stew
About 15 minutes
Ingredients · 2 servings
Shiitake mushrooms 200g, shiitake mushrooms 80g
Shiitake mushrooms 75g, scallions 30g
spice
500ml of water, 3T of sesame powder, 1T of sesame oil
Salt 1/3t
How to make it
1. The knot is torn and the new one is combed thinly.
Cut the mushroom stem in half.
2. Put oil in the pot and
While stir-frying konjac noodles and mushrooms
When your breath is gone, add the shiitake mushrooms.
3. Pour water and boil for 5 minutes
Add sesame powder, salt, and green onions
Stir and boil for 3 more minutes.
It's good to eat even the thick broth.
After adding sesame powder
Stir the bottom while boiling.
If it gets too stiff
Add a little more water to adjust the concentration.
While the stew is boiling
As the soup decreases, the Gando changes.
Don't try to match it perfectly from the beginning.
Check with the last spoon.
Using the ingredients in the refrigerator today
If one pot is set
Just cooking rice and taking out kimchi
You can just leave it.
If you have decided on the menu, please also choose the following recipe that is good to make together.
#StewTypes #DinnerMenu
#kimchi jjigae (Korean kimchi stew) #Cha Doldoenjang jjigae (Korean soybean paste stew)
#Seafood Tofu Stew #Potato gochujang (Korean red chili paste) Stew
#Clear Soup Stew #Bean Stew
#Tunakimchi jjigae (Korean kimchi stew) #Sesame Mushroom Stew
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