12 side dishes to prepare in advance before Chuseok (for storage)
You can't put out all the Chuseok table setting in just one day. Side dishes that last a long time like stewed vegetables or stir-fried vegetables can be prepared in advance a week beforehand, so you just need to fry them on the day. Usually, you make a large batch of side dishes overnight the day before the holiday. If you divide them up in advance, your wrists and mind will feel much more comfortable. First, remember three things. First, stewed side dishes last a long time, so prepare them first. Second, radish salad and japchae can be prepared a day or two before. Third, cool them down and place them in a clean container. The standard is for a family of four.
I can't put everything on the Chuseok table in a day.
Side dishes that last long like stewing and stir-frying are
If you make it in advance a week ago
You just need to send it to Jeonman on the day.
Usually, we rush up on the day before the holiday.
I'm making side dishes all night.
If you divide it in advance
Both the wrist and the heart feel much more comfortable.
First, remember three things.
First, the pickled side dishes last a long time, so start with them.
Second, stir-fried and scrambled foods are done a few days before.
Third, cool it down and put it in a clean container.
The standard is a side dish for a meal for a 4-person family.
I wrote it in big letters (T)
Don't keep the storage period too long.
I kept it conservative.
1. Beef stew
Boil 400g of pork belly and shred it into thin strips.
Boiled water with 6 tablespoons of soy sauce: water 8: sugar 2
Add the red bell peppers and garlic and cook.
Please eat it within the next five days in the refrigerator.
2. Radish stew
Boil 300g of radish and remove the bitter taste.
Soy sauce 4 : Sugar 2 : Corn syrup 2, water 1 cup
Slowly simmer with weak heat.
Finally, glaze it with corn syrup.
Refrigerated for a week.
3. Braised chive
Chop 200g of chive
Water 4 : Soy sauce 1 : Cook with sugar 0.6.
Wrap the syrup around at the very end.
Yoon Gi-man casually throws it away.
Refrigerated for a week.
4. Shiitake mushroom stir-fry
Slice soaked shiitake mushrooms 200g into strips.
Soy sauce 1 : Sugar 0.5 : sesame oil 0.5,
minced garlic Add half a glass of beer and stir it.
It takes longer to cook without stirring without moisture.
Four days in the refrigerator.
5. Dorajimuncheom
Sprinkle salt on 200g of radish.
After kneading it vigorously to remove the bitter taste
gochugaru (Korean red pepper flakes) 1 : Vinegar 1 : Sugar 0.5, mix well.
Three days in the fridge.
6. Spinach stir-fry
200g of boiled spinach
Korean soup soy sauce 1.5 : Stir-fried with 1 tablespoon of sesame oil
Add a little water and cover the lid and let it simmer.
Four days in the refrigerator.
7. a mixed dish of Chinese noodle
Boil 200g of rice noodles
dark soy sauce 5 : Sugar 2 : sesame oil 1. Mix it together.
Sauté the vegetables separately, and the dangmyeon should be sautéed with the seasoning.
It doesn't burn. It's been refrigerated for three days.
8. Anchovy stir-fry
Fry 100g of dried anchovies in oil.
Soy sauce 1 : Corn syrup 2 : Add 0.5 sugar.
Corn syrup and nuts at the very end.
Refrigerated for a week.
9. Stir-fried dried shrimp
Sauté 100g of dried shrimp without oil.
After emitting a foul smell
Soy sauce 1 : Corn syrup 1.5 : Fry with sugar 0.5.
Refrigerated for a week.
10. Unsalted stir-fried radish
Soak 100g of dried radish in lukewarm water.
Make sure to squeeze it after that gochugaru (Korean red pepper flakes) 4 : Fish sauce 3 : Soy sauce 2 :
Upload 5: minced garlic Turn it to 1.
Refrigerated for a week.
11. Myeongtaepo stew
Lightly soak 80g of seaweed in water.
gochujang (Korean red chili paste) 2 : Syrup 2 : Soy sauce 1,
minced garlic Slowly make it with half a glass of beer.
Cold storage for six days.
12. Stir-fried garlic green onions
Boil 200g of garlic bulbs.
Soy sauce 1 : Fry with 1 sugar.
Adding a little dried shrimp gives a savory flavor.
Refrigerated for a week.
The stewed side dish is soy sauce 1 : water 2 : sugar 0.5,
The salad dressing is made with gochugaru (Korean red pepper flakes)·vinegar·sugar.
First make the stewed and stir-fried side dishes.
Please do the marinade a day or two before.
The pre-made side dishes must be cooled down.
It lasts longer if it is poured without moisture.
When it's warm, cover the lid.
It spoils quickly when it gets damp.
If you want to keep the side dishes for a long time, the container is full.
If you grind it in a tightly sealed container
It will be a day or two longer in the cold room.
If the stew is spicy
Pour water and boil again or
Just add more radish and potatoes.
And how to eat it for a long time,
I will point it out below.
One line to remember as a representative is
"Pickled and stir-fried first, then marinated" is the rule.
The side dish marinated in soy sauce lasts the longest.
Vinegar and raw salad dressing wilt the fastest.
So mushim is a day or two before Chuseok.
It's the most delicious when you make it fresh.
Frequently asked questions
Q. Can I freeze the side dish?
A. Stewing and stir-frying can be frozen.
Please only eat cold salads and stir-fried vegetables in the refrigerator.
Q. How long can the side dishes be left to eat?
A. Stewing and stir-frying are refrigerated for one week,
Please eat the steamed rice within three days.
Q. How far in advance should we make it?
A. Jo Rim was a week ago,
I like the days a few days before the massage and the mixed-up days.
Don't keep the storage period too long.
If the smell or color changes even a little
Don't be sad, just throw it away right away.
Please make sure to sterilize the container you use to store it.
The pickled side dishes are refrigerated for one week,
The steamed rice should be cooked within three days.
Cool it down and pour it without moisture
Fried rice is done a day or two before the holiday.
Let me take it out before I go shopping. Please save it.
If you have any side dishes that you can prepare in advance.
Please leave a comment.
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