Saturday lunch is home snacks — 8 items to choose from, including kimbap, jjolmyeon, and fish cake soup.
After eating the kimbap, you also think of warm fish cake broth. Next to the chewy noodles are crispy seaweed rolls, and after a spicy bite there is a fist-sized rice ball. When mixing cold and warm serving methods for the snacks you make at home, you get fun to eat. I included two types of kimbap, fried food, broth, and noodles together. For the fried food, please prepare it at the end, and for the chewy noodles, please toss them just before eating. Below is the portion sizes for each menu item. T is 15ml, t is 5ml. From the public recipe's instructions.
After you leave the kimbap
I also think of warm tteokbokki soup.
If it gets chewy, there are crispy seaweed rolls next to it,
After a spicy bite, there are rice balls.
The street food prepared at home
Rubbing it cold
If you mix it with something warm
I get the fun of eating.
Two kinds of kimbap and fried food,
I put the soup and the noodles together.
Fried food is made at the end.
Please mix it before eating the chewy noodles.
Below is the check of the quantity of each 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. Egg rice roll with lots of gdan
02. Mustard sauce baby gimbap
03. Squid soup with radish boiled first
04. Crispy frozen dumplings
05. Fried dried squid
06. Kim rolls filled with rice paper
07. Tuna mayo rice balls
08. With plenty of vegetables and chewy noodles
01. Egg rice roll with lots of gdan
About 30 minutes · Separate rice preparation
Ingredients · 2 lines · 2 servings
300g of warm rice, 2 sheets of seaweed for kimbap
4 eggs, 50g fish cake, 50g carrot
spice
Cooking oil 2t, sesame oil 2t, sesame seeds 1t
Fish sauce 1/2t, rice wine 2t, dark soy sauce 1t
1t of sugar, 1T of water, 1 pinch of salt
How to make it
1. Mix 1t of doenjang and rice wine into the egg.
Use 1t of oil in half and cook on medium-low heat.
Cook the crepe thinly. The flowing egg yolk
Cook and cool it until it's not wet, then cut it into thin strips.
2. Shred the carrots and fish cakes. The remaining
Sauté carrots and salt in oil for 2 minutes, then remove, and the same
In the pan, 1t of radish cakes, soy sauce, mirin, maltose,
Add water and simmer until it is dry and cooled.
3. Mix sesame oil and sesame seeds into the rice and make seaweed
Take it away. Share the rice between two pieces of kimchi.
Spread it thinly and leave the last 2cm empty.
4. Cut carrots, fish cakes, and egg cakes in half.
I'll put it up and say it. Move the seam down for 2 minutes.
Put it down and then rub the blade and cut it.
If you spread the rice thick
The place for Ji-dan to go is getting smaller.
Cool the inner ingredients down without getting hot.
Please spread the rice thinly.
02. Mustard sauce baby gimbap
About 25 minutes · Prepare rice separately
Ingredients · 8 pieces · Side for 2 people
Warm rice 250g, 2 sheets of seaweed for kimbap
Carrot 50g, spinach 60g, radish 2 strips
spice
sesame oil 1t, cooking oil 1t, salt 2 pinch
Grounded sesame seeds 1t, vinegar 2t, dark soy sauce 1t
1t sugar, 1/2t mustard seed
How to make it
1. Blanch spinach in boiling water for 30~60 seconds.
Rinse and squeeze out the water. Slice the carrots thinly.
Sauté on medium heat in a pan with oil for 2 minutes.
Divide 1 pinch of salt and season it and let it cool.
2. Add sesame oil and the remaining salt to the rice.
Mix it. Kim is dividing your share and the kimchi too.
Cut it thinly according to the width of the kimchi.
3. Spread rice thinly on each piece of kimchi and carrots,
Put spinach and pickled radish on top and wrap it up.
Place the seam down so that the end of the seaweed is attached.
4. Dissolve sugar and mustard in vinegar and soy sauce,
Mix the sesame oil. Pour it onto the kimchi roll.
Please put it in a small piece of paper separately.
Little kimbap puts a lot of filling inside instead of
I like the thickness that gets caught in one bite.
Just dip the mustard sauce lightly at the end.
03. Squid soup with radish boiled first
About 20 minutes · Prepare broth separately
Ingredients · 2 servings
Fish cake 200g, radish 120g, scallion 20g
Dulse and kelp broth 1L
spice
dark soy sauce 1t, Korean soup soy sauce 1t
[HANKKI_TERM_0000] 1/2t, a little salt and pepper
How to make it
1. The bite is a small square with a 3mm thickness.
Slice it. Cut the dumplings into bite-sized pieces and heat them up.
Lightly pour the water to drain off the grease.
2. Add radish to the boiling broth
Cook for 5~7 minutes in medium heat.
The edges become transparent and the chopsticks
When you put it in, add garlic and two tablespoons of soy sauce.
3. Add the tofu and cook for 3~5 minutes more.
Boil it until it gets hot all the way to the inside.
Add the scallions and boil for a few minutes.
4. After the salty taste comes out from the fish cake
Look at the liquid level. Only when it's a single.
Season with salt and add pepper and serve.
If you use one packet of stock
According to the product indication amount for 1L of water
Prepare first. Reduce the soy sauce and add it in.
After the noodles are cooked, I look at the liver.
04. Crispy frozen dumplings
Product display time + marinade 2 minutes
Ingredients · 8 pieces · Side for 2 people
8 frozen dumplings for pan cooking
spice
Cooking oil and water are the product cooking indication amount, dark soy sauce 1T
1T vinegar, 1T water
[HANKKI_TERM_0000] 1/4t selection
How to make it
1. Check the fan cooking method in the bag.
If it is a product that is cooked without thawing
Only take out the number needed, and the marked
It depends on the amount of oil and the heat setting.
2. Place the dumplings so they don't overlap in the pan.
Cooked and seasoned during the indicated time
Please change the direction so that you can get a face.
3. Products that use water and lids are that
Follow the order, and at the end, put on the lid.
Open it and let the remaining moisture evaporate. Just bake it.
We do not arbitrarily add water to the product.
4. Not only the outside but even the inside
Check if it's cooked enough. Soy sauce, vinegar,
Mix the water and add a little more gochugaru (Korean red pepper flakes) to accompany it.
Dumplings have different sizes and fillings.
All products at the same time
I can't burn it.
Please first see the bag cooking method.
05. Fried dried squid
About 25 minutes · Refrigerate for soaking
Separate for more than 4~5 hours
Ingredients · Side for 2 people
Dried squid 100g, water to soak 600ml
1 egg
spice
Potato starch 5T, wheat flour 6T
80ml cold water, 1 pinch of baking powder
A pinch of salt, appropriate amount of frying oil
How to make it
1. Remove the squid's bones and the body
Cut it into 1cm wide. Place it in cold water to soak.
It will ring until it bends gently in the refrigerator.
Please hold it for at least 4~5 hours and check the condition.
2. Wipe off the moisture thoroughly and add 2T of flour.
Coat thinly. Add 4T of leftover flour, starch,
Egg, cold water, baking powder,
Mix in the salt and make the dough.
3. Oil the deep fan generously
Prepare, but don't exceed half the fan height.
Octopus coated with dough at 175℃
Add it little by little and fry for 1~2 minutes until golden brown.
4. When the oil reaches 175℃ again, 3~4 minutes
Please fry it again until it is golden brown.
Don't stack them up, spread them out in a bowl and drain the oil.
Not live squid
It's the way to prepare dried squid.
Set aside the time you want to be called in in advance.
Please carefully wipe off the surface moisture.
06. Kim rolls filled with rice paper
About 35 minutes
Ingredients · 32 small pieces · Side dish for 3~4 people
100g dried dangmyeon, 4 sheets of seaweed for kimbap
Carrot 30g, scallion 20g, egg 1
spice
1/2t salt, 1t sugar, a little pepper
Potato starch 2T, flour 2T
3T water for dough, appropriate amount of oil for frying
How to make it
1. Cook the rice noodles according to the product's expiration date.
Rinse with cold water. Drain the water thoroughly.
Carrots and scallions cut short and finely chopped,
Mix salt, sugar, and pepper.
2. Cut the seaweed in half long
I will divide the rice noodles and put them up to say. The seam is
If you attach it, you will break one line into four pieces.
3. Eggs, starch, flour,
Mix the water and make the dough.
Adjust the deep fan's oil to 175℃
Put the rice rolls coated with dough little by little.
4. Fry for 1~2 minutes, then remove and fry again with oil.
Set it to 175℃. Fry for 3~4 minutes longer.
Please throw it away when it becomes crispy and browned.
If there is a lot of moisture on the surface
The kimchi is wet and the speed is slow.
While sticking together the finely chopped rice noodles
Please roll it around.
07. Tuna mayo rice balls
About 10 minutes · Prepare rice separately
Ingredients · 2 servings
Warm rice 400g, canned tuna 150g
Pickled radish 40g, seasoned seaweed 5g
spice
Mayonnaise 2T, sesame oil 1t, sesame seeds 1t
A little pepper
How to make it
1. Drain the tuna on a colander and drain the oil.
Take it away. I chop the radish finely.
Squeeze out the moisture and crumble the seasoning.
2. Rice can be handled by hand without removing the seaweed
Chill it down enough. Tuna, radish, mayonnaise,
sesame oil, add sesame seeds and pepper and lightly mix.
3. Add the seasoning seaweed and mix well
Fold it into a small shape with clean cooking gloves.
We put it on plates and eat it right away.
If you put kimchi in the hot rice first
It gets damp quickly.
If you mix it without the rice's seasoning
It's easy to bundle with your hands.
08. With plenty of vegetables and chewy noodles
About 25 minutes · Boil eggs separately
Ingredients · 2 servings
Fresh noodles 400g, bean sprouts 150g
Cabbage 80g, cucumber 80g, carrot 30g
1 hard-boiled egg, 1/2 sheet of roasted seaweed
spice
gochujang (Korean red chili paste) 3T, dark soy sauce 2t, gochugaru (Korean red pepper flakes) 1t
Vinegar 2T, Oligosaccharides 1T, minced garlic 1t
sesame oil 2t, rice 1t
How to make it
1. Mix the marinade from gochujang (Korean red chili paste) to garlic.
Cut the cabbage, cucumber, and carrot thinly.
Bean sprouts are boiled in boiling water, then the lid is removed and cooked for 4~5 minutes.
If it has been cooked and the smell disappears, remove it and cool it down.
2. Unroll the noodles by hand and put them into boiling water.
Cook according to the product's display time, and eat one strand.
I check if it is not hard-hearted and chewy.
3. Rinse the noodles by rubbing them in cold water and drain the water thoroughly.
Take it out. The seasoning on bean sprouts, cabbage, and carrots.
Add from 2/3 and mix with the noodles together.
4. Add the remaining seasoning while checking the seasoning
Mix sesame oil with sesame seeds. Cucumber and seaweed,
Please place the half-cooked eggs on top.
The moisture of boiled noodles and vegetables
You have to remove it well so the seasoning doesn't become bland.
Don't pour the sauce all at once.
I'll keep rubbing it while adding a little more.
While preparing the filling for the kimbap
Please cook the noodles of the fish cake soup first.
When the soup is prepared, my heart too
It will become a little more relaxed.
Fried food should not be stacked on paper
Spread it out in a net and put it in.
Save the crispy first bite
Take it to the dining table when it's warm.
If you choose a meal today, also save some ideas to use for the next meal preparation.
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#LittleKimbap #Fishcake Soup
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#Kimball #Tuna rice balls
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