If you don't have appetite during the transition season — 12 side dishes that bring back the taste of rice

I open the window in the morning.

The wind has changed.

Sitting in front of the fan all summer long

Because it suddenly got cooler

It's weird that the rice isn't coming over...

I'm hungry.

When you actually sit in front of the table

A state where chopsticks won't go

There is a sequence for making side dishes like this.

If you miss the savory taste from the beginning

I only have a couple of chopsticks and then I stop...

Something sour first I have to let go

My hand got into the rice when the saliva started flowing~~

The next one is crunchy.

A salty thing that you eat for a long time at the end.

I also organized it in the same order below.

Put the four in front of it on the table as soon as you make them.

If you make the four in the back once, it takes a week.

1. Unliving vegetable

[Ingredients] Radish 300g, salt ½ tablespoon

[Seasoning] 1 tablespoon of sugar, gochugaru (Korean red pepper flakes) 2 tablespoons,

minced garlic ½ tablespoon, salt ⅓ teaspoon, vinegar 1 tablespoon

The only order for adding the radish sprouts is the same.

Add the sugar first, then gochugaru (Korean red pepper flakes)

Garlic and salt, Vinegar is at the very end

If you add vinegar early, water will come out of the radish.

No matter how hard you try, you'll become single.

Just salt the chopped radish for 10 minutes

Don't squeeze it out, just press lightly to remove the moisture.

If it's too salty, the crispness disappears.

Refrigerate for 3~4 days

2. The break

[Ingredients] 2 cups chopped green onions

[Marinade] gochugaru (Korean red pepper flakes) 2 tablespoons, soy sauce 2 tablespoons,

1 tablespoon of sugar, 1 tablespoon of vinegar, sesame oil ½ tablespoon

Soak the scallions in cold water for 10 minutes.

The spiciness disappears and it becomes much crunchier.

After soaking, you need to completely remove the moisture.

If there is leftover water, the marinade will rub off.

What is unbearable Before eating

If you don't prepare in advance, you'll lose your breath in 30 minutes.

Even if you just put it on rice without meat

This is secretly a food thief.

the day

3. Doraji green cabbage

[Ingredients] Chopped radish 300g, coarse salt 1 tablespoon

[Seasoning] 2 tablespoons vinegar, gochugaru (Korean red pepper flakes) 1 tablespoon, 1 tablespoon sugar,

Dulse liquid fermented sauce 1 tablespoon, minced garlic ½ tablespoon

Doraagi is half about removing the bitter taste.

Add one tablespoon of coarse salt and

Rub it vigorously with your hands for 3~5 minutes.

You have to rub it with the power you give it.

Rinse it twice with cold water

I squeeze out the moisture and use it.

Vinegar is the most used ingredient in the seasoning.

Two bottles of vinegar and one gochugaru (Korean red pepper flakes)

One sugar and one fish sauce

First mix gochugaru (Korean red pepper flakes) and color it in.

If you add the rest, the color comes out evenly.

When your throat feels dry during the transition period

It's a side dish that keeps coming to my hands.

Refrigerate for 2~3 days

4. Shrimp stir-fry

[Ingredients] 1 can of canned oysters, 1 cucumber,

½ onion, 5 perilla leaves

[Seasoning] gochujang (Korean red chili paste) 1 tablespoon, vinegar 1 tablespoon, sugar 1 tablespoon,

gochugaru (Korean red pepper flakes) 1 tablespoon, minced garlic ½ tablespoon, sesame oil 1 tablespoon

The marinade is easy to memorize.

gochujang (Korean red chili paste) One, vinegar, one sugar

Here is a big glass of gochugaru (Korean red pepper flakes).

Do not discard the canned soup liquid.

If you mix two big spoons of marinade

The umami flavor has definitely changed.

Slice the onion thinly and soak in cold water for 5 minutes.

You can keep eating it only if the spiciness is removed.

Don't pour all the marinade at once.

Add half and taste it, then adjust.

If water comes out from the vegetables, it becomes cold.

The same day (water comes out from the vegetables)

5. Soybean sprouts salad

[Ingredients] Bean sprouts 300g

[Seasoning] Salt ⅓ teaspoon, minced garlic ½ tablespoon,

sesame oil 1 tablespoon, a little sesame seeds

3~4 minutes in boiling water

The lid is As originally set Please leave it

If you open and close it in the middle

Then there is a smell of rancidity.

If you start by covering it, cover it until the end.

If you open it and start, keep it open until the end.

Drain it and rinse it with cold water

Dry off the moisture and then cook.

If you add just one more half bottle of gochugaru (Korean red pepper flakes) here

It becomes a spicy version.

Refrigerate for 2~3 days

6. Spinach vegetables

[Ingredients] Spinach 200g, Salt 1 tablespoon (for blanching)

[Seasoning] Korean soup soy sauce 1 teaspoon, minced garlic ½ tablespoon,

sesame oil 1 tablespoon, a little sesame seeds

In boiling salted water Just 30 seconds

If this gets longer

No matter how well you fight, you will retreat.

Rinse it with cold water as soon as you dry it.

You need to squeeze out the moisture for the color to come out.

When you are doing something, it's not by accident.

Mix it as if lifting it lightly.

If you press it, your breath will be cut off and the amount will be half.

Refrigerate for 2~3 days

7. Zucchini shrimp paste stir-fry

[Ingredients] 1 zucchini, minced garlic ½ tablespoon,

A little scallion, 1 tablespoon of sesame oil

[Gan] Shrimp paste ½ tablespoon

The zucchini is thick with a 1cm thickness.

Cut it into a crescent shape.

If you slice it thinly, it gets all mushy when you stir-fry it.

3 minutes from Senbul

If you go beyond that, water will come out.

It turns out like pumpkin porridge.

A little half cup of shrimp paste is enough for seasoning.

If you use salt, it's bland.

If you use shrimp paste, the sweetness increases.

Refrigerate for 2~3 days

8. Stir-fried seaweed stalks

[Ingredients] Salted seaweed stems 200g, 1 onion ½,

2 tablespoons of edible oil, minced garlic ½ tablespoon

[Snack] Korean soup soy sauce 1 tablespoon, sesame oil 1 tablespoon, sesame seeds 1 tablespoon

The salted seaweed stalks are all about removing the salt.

Rinse it thoroughly with running water a couple of times.

In cold water 30 minutes Please keep it in the fridge.

If you change the water once in the middle, it will drain faster.

Because I chewed Hana

If it's just slightly intermittent, that's exactly right.

If it's completely fresh, it becomes delicious after stir-frying.

Heat some oil in a pan and sauté garlic first.

After making garlic oil

Put the seaweed stems in Sensible light 1~2 minutes

If you cook it for too long, it gets hard and water forms.

Think you can finish it within 2 minutes.

Must turn off the stove for sesame oil

You have to put it in at the end for the fragrance to be preserved.

Refrigerated for 5 days

9. Anchovy stir-fry

​[Ingredients] Dried anchovies 100g, edible oil 1 tablespoon

[Seasoning] Soy sauce 1 tablespoon, brown sugar 2 tablespoons, sugar ½ tablespoon,

[HANKKI_TERM_0000] ½ tablespoon

Don't fry the anchovies first.

Cook the marinade first

You put the anchovies in there and mix it like you're coating it.

Even with this one sequence, the next day won't be as rigid.

Post one soy sauce and two

Half of the sugar, half of the garlic

Please turn off the heat and add the oligolactic acid.

It hardens and becomes stiff when heated.

Once it's done, spread it on a wide plate.

Please cool it down completely and put it in the container.

It gets soggy when you put it in when it's warm.

Refrigerated for a week

10. Beef soboro

[Ingredients] Ground beef 300g

[Seasoning] Soy sauce 2 tablespoons, sugar 1½ tablespoons, mirin 1 tablespoon,

[HANKKI_TERM_0000] ½ tablespoon

The water that comes out while frying the meat

The key is to keep it flying until the end.

Dry and crispy without moisture

If there is still moisture, it won't last even two days.

If you make it well, you can put it on rice.

You can put it in the kimbap or mix it into the jookbokbap.

Even the family members who don't have a taste

I found that I ate it well by mixing it with rice.

Refrigerated for 5 days

11. bean-boiled in soy sauce

​[Ingredients] Black beans 1 cup, water 2 cups

[Seasoning] Soy sauce 4 tablespoons, sugar 3 tablespoons, maltose 2 tablespoons

Beans are More than 6 hours I have to be called.

If you hurry up, it gets hard inside.

No matter how sleepy I get, it doesn't become soft.

Pour 2 cups of water into the soaked beans and

20 minutes from Jungbu

Then add four tablespoons of soy sauce and three tablespoons of sugar.

Take another 15 minutes to get more sleepy from the Chinese medicine.

If you add two big spoons at the end when you upload it

Yoongi spins around and gets all bouncy.

Refrigerated for a week

12. Braised radish

[Ingredients] Turnip 300g, 1 tablespoon vinegar (for blanching),

1 tablespoon of edible oil

[Marinade] 2 cups of water, 3 tablespoons of soy sauce, 3 tablespoons of sugar,

1 tablespoon of glucose

The aloe vera turns brown from the moment it is cut.

In boiling water with one tablespoon of vinegar

Just blanch for 2 minutes and rinse with cold water.

The color is clear and the bitter taste is gone too.

Here is the reason why the crunchy watercress in the side dish restaurant is so good.

Boiled leek First fry in oil for 2 minutes. Coat it

If you don't do this, it spreads while you're sleepy.

3 tablespoons soy sauce and 3 tablespoons sugar in 2 cups of water

When the soup starts to evaporate in 5~7 minutes in Senbul

Add a tablespoon of sugar and let it cook for another 1 minute.

Refrigerated for 5 days

When making it, please do the first four things first.

The spicy thing should be on the table.

Then the chopsticks go to the side dish.

If you do the four behind it once on the weekend,

You just need to take it out all day on weekdays.

Make sure to cool it down when putting it in the container.

Otherwise, the water will get stagnant.

A perfectly good side dish goes bad in three days.

Out of twelve

What is the food you want to eat the most today?

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