A weekend when you think of a drink! 6 side dishes that go with every drink

If you need something to accompany it simply for the weekend evening

First choose from grilled, fried, and soup.

From sweet chicken wings to light tofu stew

I collected six different flavors.

Chicken wings for beer, kimchi pancakes for makgeolli.

With mushroom cheese grilled in an familiar combination

I also added pork with ginger flavor.

You can eat it as a side dish for dinner without alcohol.

01. Chicken wing grilled · Beer

Wing and boning about 800g ·

Separate refrigeration marinade for 3~4 hours

Ingredients:

Chicken wings and drumsticks about 800g, 2 cloves of garlic

Cheongju 2T

Seasoning:

Honey 80g, dark soy sauce 60mL

Diamond crystal kosher salt ⅛t,

Pepper ⅛t, toasted sesame seeds total 2t

How to make it:

Mix chicken with cheongju wine and put it in the refrigerator.

Let it sit for 10 minutes and mix it once in the middle.

Crush garlic, honey·soy sauce·salt·pepper,

Mix with 1½t of sesame seeds and toss with the chicken.

Seal it and refrigerate it for 3~4 hours.

Please flip it a few times in the middle.

Preheat the regular oven to 200℃ and

Just take out the chicken and place it on a paper towel.

Bake for 15 minutes, then flip and bake for another 15 minutes.

Check the center temperature of 74℃ or more without damaging the bone

Sprinkle in ½t of leftover sesame seeds and pour it in.

With a browned shell and sweet honey soy sauce

The garlic smell is subtly absorbed

It's perfect with beer snacks.. haha

Don't pour the marinade into the pan.

Honey is easier to taste first.

02. Kimchi pancake · Makgeolli

Diameter 30cm 1 sheet or 2 small sheets

Ingredients:

225g well-fermented kimchi, 2T kimchi broth

3 types of bokpar, 120mL of gravity powder

Water 120mL, edible oil total 4T

Seasoning:

Sugar ½t

How to make it:

Cut the kimchi and green onions finely.

Mix the remaining ingredients without draining the oil.

Pour 2T of oil on the fan heated with medium-high heat.

Roll out the dough thinly and bake for 3~5 minutes.

If the bottom becomes greasy, flip it over.

Pour the remaining 2T of oil down the entire bottom.

Also bake the other side for 3~5 minutes.

Flip it again and cook for about another minute.

The edges are crispy and

The kimchi is crunchy when you bite it inside.

Use half the dough and half the oil in a small pan.

If you apply it thickly, it will make your stomach wet.

When you were cooking, you made kimchi pancake batter.

I put it thickly on the small fan, then...

The outside looks good but the middle is damp.

The taste was less good.

From then on, double the dough

I distributed it

Because the thin edge is more crispy

It's much tastier.

Crispy golden ratio recipe

03. Fish cake soup · Soju

Based on 340g of fish cake · 4 servings of broth

Ingredients:

Fish cake 340g, radish 225g

1 bunch of scallions, 1.92L anchovy stock

From 1L of water for blanching dumplings

Seasoning:

dark soy sauce ½T, Korean soup soy sauce ½T, minced garlic 1t

Start with ⅛t of salt, add more to taste, and a pinch of pepper.

How to make it:

Slice the radish thinly and evenly.

Cut the dumplings well so they are easy to eat.

Briefly boil the dumplings in boiling water.

Take the water off with a cloth.

Add radish to the broth and boil for about 5 minutes.

When it becomes transparent and soft

Add garlic and two types of soy sauce.

Add the dumplings and boil for a few more minutes

Season with salt and pepper

If you chop the scallions or green onions finely and put them in, it's complete!

It's even made into noodles.

After boiling the tofu, add salt.

04. Mushroom cheese grilled · Wine

Based on 9 large bunches of onions

Ingredients:

9 large shiitake mushrooms, 30g paprika

30g of onion, 200mL of shredded mozzarella

Seasoning:

Tomato sauce 3T, olive oil 1t, salt 1 pinch

Dried parsley ⅛t

How to make it:

Yang Song washes and wipes off the water.

Take the pillar off and grind it finely.

Also chop the onions and peppers finely.

Sauté with salt in a pan greased with oil.

Add minced pillars and sauce

Absorb moisture without getting sticky.

Fill the inside of the shell with fried filling

Please share the cheese.

Bake for about 4 minutes in the 160℃ air fryer.

When the mushrooms become soft and the cheese melts

Take it out and sprinkle parsley.

When you bite the mushroom, it's moist.

The taste of cheese and tomato goes well together with a savory flavor.

If the mushrooms are big, please cook them a little longer.

The rate of ripening varies depending on the device.

05. Pork ginger grilled · Highball

Thin pork loin about 340g · 2 servings

Ingredients:

About 340g of pork loin, 3mm to 5mm thick, and ½ onion

1T of wheat flour, total 2T of cooking oil

Seasoning:

dark soy sauce 2T, Mirim 2T, Cheongju total 3T

1T sugar, total 1T ginger juice, 2T fresh ginger

How to make it:

Just grate 1T of onion

Cut the rest thinly.

Soy sauce·mirin·cheongju 2T·sugar

Mix ½T ginger juice, grated ginger, and grated onion.

The meat is with 1T of Cheongju liquor and ½T of ginger juice.

Let it soak in the refrigerator for 5 minutes.

Sprinkle flour thinly before baking.

Heat the pan with 1T of oil on medium heat, then divide and cook.

If the outside is cooked, temporarily cool it down.

Add the remaining oil and sliced onions.

Sauté on medium heat for 6~8 minutes until it is soft.

Put the meat back in and pour the seasoning

Cook for about 2 minutes until the meat is cooked through.

The thin meat has a refreshing ginger aroma.

It's sweet when you eat it with onions.

It's a flavor that everyone likes.

Cook the meat and onions separately and mix them together.

Please coat the flour thinly and rub it off.

06. Tofu mushroom stew · Cheongju

6 large shiitake mushrooms · 150g tofu · Soy sauce is for rice spoon

Ingredients:

6 large shiitake mushrooms, 150g tofu

20g paprika, from 1L of water for steam cooker

Seasoning:

Salt for seasoning tofu ⅛t, sesame oil 1 rice spoon

Balsamic vinegar 2 rice spoons, dark soy sauce 1 rice spoon

½ rice syrup ½ rice spoon

How to make it:

Take out the two-pronged pillar and smash it

I also chop the paprika finely.

Crush the tofu and remove some of the moisture.

Mix the pillar, paprika, salt, and oil.

Divide the tofu filling into the mushroom caps and arrange them on a plate.

Put Kim on the steamer and steam for about 5 minutes.

When the mushrooms are soft and warm all the way inside

Put it in a plate.

Mix balsamic vinegar, soy sauce, and jujube syrup.

Please add a little bit of it when you eat.

The tofu filling is soft and fluffy.

With moist mushrooms and tangy sauce

It looks good.

Don't pour all the sauce, just take some and serve it on the side.

Please steam the remaining tofu filling until it reaches the center separately.

※ 1T is 15mL, 1t is 5mL.

The menu is listed separately based on the rice spoon.

The order to make when it's warm

Pre-marinate the chicken wings and refrigerate them.

Please put it in the oven before eating.

When you fry kimchi pancakes while the fish cake soup is boiling

It's easy to switch between fans and pans.

Q. Should we bake the cheese grilled beforehand?

Only stir-fry the filling ingredients, let them cool, and put them in the refrigerator.

I prefer to fill and bake it right before eating.

Check with the seasoning and cooking

Q. Are rice spoons and measuring spoons the same?

If you change it without changing the size, the convenience will change.

The tofu mushroom stew sauce is measured by a rice spoon.

The rest of T·t is a measuring spoon.

Share the leftover food in small containers.

Don't leave it out at room temperature for too long, refrigerate it.

Fish ingredients such as wheat, soybeans, milk, and fish cake, etc.

Please also check the allergy signs.

If you're attracted to spicy pancakes, kimchi pancakes,

When I think of soup, I think of hot dog soup.

With a plate that will be used today

Fill up your weekend evening table.

#WeekendSnacks #SnacksMadeAtHome #SnackRecipe

#ChickenWingGrilled #KimchiJjeon #FishcakeSoup

#mushroom cheese grilled #pork ginger grilled #tofu mushroom stew

#Homefood #Dinnerside dishes #One meal workshop