12 seasonal materials for October — Let's change your shopping cart
When shopping for October, start by looking at the ingredients you'll encounter in the fall. Familiar ingredients like daikon radish, sweet potatoes, and apples can be used in side dishes or as part of a meal, giving you plenty of uses. Measuring spoons: 1T = 15ml · 1t = 5ml. If cups are not marked separately, 200ml is the standard. Please check the ingredient amounts listed for each menu item. 1. Beef radish soup: Boil the radish first, then add the beef later for 2 servings. Ingredients: Soup base beef 120g · Daikon radish 200g · Green onions 20g Seasoning: Water 900ml · minced garlic
October grocery shopping is to be done in the fall.
Let's look at the materials first.
Even familiar ingredients like radish and sweet potato, as well as apples.
If you share the side dishes and one meal together, there are many places to use them.
Measuring spoon 1T=15ml · 1t=5ml
If there is no separate labeling on the cup, it is 200ml.
Please check the number of people written on each menu.
1. Beef radish soup
Cook the radish first, then cook the meat later.
2 servings
material
Soup-worthy beef 120g · radish 200g · scallion 20g
spice
Water 900ml · minced garlic 1t ·
Korean soup soy sauce 2t · a little salt
How to make it
Slice the radish into thin rounds of 3mm thickness, and slice the beef into small pieces.
The scallions are cut into small pieces.
Put radish and water in the pot and boil, then reduce to medium heat and simmer for about 15 minutes.
Please cook it first until the edges of the mushroom become transparent.
Add the meat and garlic and boil on medium-low heat for 20~25 minutes.
Remove the rising bubbles and check if the meat has softened.
Please add Korean soup soy sauce and scallions and boil for about 5 minutes more.
Check the reduced broth and seasoning, and only add salt when it is insufficient.
This version is boiled without frying the meat. If the radish is thin, the broth also boils quickly. The seasoning changes depending on the amount of boiled radish, so please add salt at the end.
2. Shiitake egg soup
Mushrooms first, egg water later.
2 servings
material
Fresh shiitake mushrooms 100g · 2 eggs · 50g onions ·
15g scallion
spice
Prepared anchovy broth 700ml · Korean soup soy sauce 2t ·
minced garlic 1/2t · a little salt·pepper
How to make it
The shiitake mushrooms are trimmed and sliced thinly to remove the hard base.
Please slice the onions thinly and chop the scallions finely.
Separate the eggs.
When the broth boils, add shiitake mushrooms, onions, and garlic.
Boil for about 5 minutes on medium heat.
When the mushrooms are cooked, add Korean soup soy sauce.
Pour the egg water thinly around it and wait for a while.
When the egg starts to harden, gently stir it.
Please cook it completely.
Add the scallions and boil again, then check the seasoning.
Adjust with the insufficient seasoning salt and sprinkle a little pepper and serve.
If you stir the egg water immediately after pouring it, the broth is prone to becoming cloudy. When the edges begin to cook, stir it vigorously with a spoon once.
I usually take out fresh shiitake mushrooms when I make shiitake egg soup.
If the ingredients are visible, I won't postpone dinner preparation as much.
3. Sweet potato cheese grilled
Mash the inside of the sweet potato and fill it again
2-person snack
material
3 sweet potatoes · 1 cup pizza cheese paper cup · Select a little parsley
spice
Milk paper cup 1/3 cup · Oligodextrin rice spoon 1 · Butter rice spoon 1 · A little salt · Appropriate amount of water for steaming
How to make it
Wash the sweet potatoes and cut them in half, then put them in the steamed rice cooker with kimchi on top.
Cook until the chopsticks can fit in smoothly.
Carefully dig out the hot inside and leave a little of the inside of the shell.
Add milk, sugar, butter, and salt to the filling and mash it.
Fill the filling again and top with cheese and parsley.
Please bake the cheese until melted in a preheated oven at 200℃ for about 10 minutes.
Estimated cooking/frying time is about 35~45 minutes, and preheating is separate. This menu is measured using rice spoons and paper cups as per the original recipe.
4. Apple cheese toast
Thin apple with peanut butter and cheese
2 pieces of open toast, simple meal for 2 people
material
2 slices of white bread · 120g of apples · 50g of mozzarella cheese
spice
Peanut butter 1T · Maple syrup 1t
How to make it
Wash the apples clean, remove the seeds, and slice them thinly 2~3mm.
Please spread peanut butter on the bread.
Layer the apples on top and sprinkle the syrup little by little, then cover with cheese.
Put it in the preheated air fryer so it doesn't overlap and check it at 160℃ for 5 minutes.
Please bake for 1~3 minutes more until the cheese melts and the bread edges are golden brown.
Cooking about 10 minutes. The baking time varies depending on the device.
5. Pear cucumber salad
With pear sweetness, a little vinegar
2 servings
material
Pear 150g · Cucumber 150g
spice
Vinegar 2t · Sugar 1t · Salt 1/8t · Sesame seeds 1t
How to make it
Remove the skin and seeds from the pear and cut it into slices.
Wash the cucumber, peel off the seeds from the watery inside, and cut it into thin strips.
Mix vinegar, sugar, and salt and stir until the granules dissolve.
Just before eating, lightly mix the sauce with the pear and cucumber and sprinkle sesame seeds.
The water will come out after some time. Please mix the sauce just before you eat.
6. Persimmon tofu salad
The persimmon and tofu are large
2 servings
material
Persimmon 150g · Tofu 200g · Young leafy vegetables 40g
spice
dark soy sauce 1t · vinegar 2t · olive oil 2t · sesame seeds 1t
How to make it
Blanch the tofu in boiling water for 2 minutes, drain the water, and let it cool, then cut it into cubes.
Remove the skin and seeds of the jujube and chop them.
Wash the young leaves under running water to drain the water, then mix soy sauce, vinegar, and olive oil.
Please put vegetables, tofu, and persimmon on the plate and sprinkle the sauce and sesame seeds before eating.
If the tangerine is sweet, you don't need to add more sugar, it's fine. Pour it without mixing the tofu too much.
7. Pumpkin egg salad
Remove the pumpkin leaves and mix with the sauce.
2 servings
material
Prepared sweet potato 300g · 2 eggs
spice
Mayonnaise 1T · Plain yogurt 2T · Salt 1/8t · A little pepper
How to make it
Remove the seeds from the pumpkin and cut it into 3cm pieces. Steam it in the steamed rice cooker with seaweed for 12~15 minutes.
When the chopsticks are inserted, please remove them and let the steam out.
Pour enough water to cover the eggs in the pot, bring to a boil, then boil on medium heat for 10-12 minutes until fully cooked, let cool, peel the shell.
Roughly mash the sweet potato and eggs, then mix in mayonnaise, yogurt, salt, and pepper.
If you leave a small lump instead of grinding it too finely, it feels good to chew.
8. Mushroom rice with black truffle
Cut the night in half and slice it all the way to the inside.
2 servings
material
Rice 180g · Raw chestnuts 100g · Shiitake mushrooms 80g · Water 220ml
spice
dark soy sauce 1T · water 1T · chopped scallions 1T · sesame oil 1t · toasted sesame seeds 1t
How to make it
Wash the rice, soak it for 30 minutes, and then let it sit in a strainer for 10 minutes.
Cut the mushrooms in half and slice the shiitake mushrooms thinly.
Put rice, water, chestnuts, and shiitake mushrooms into a thick pot, cover with a lid, and boil over medium heat.
If it boils, reduce the heat to low and cook for 12~15 minutes.
Turn off the heat and let it rest for 10 minutes with the lid on.
Check if it has cooked until midnight, and add the marinade made by mixing soy sauce, water, green onions, sesame oil and sesame seeds little by little.
The rice water depends on the pot and the rice condition. At first, please keep the heat on low with a thick pot.
9. Giant squid garlic grilled
Cook shrimp without burning the garlic
2 servings
material
Preparation 300g · 4 cloves of garlic
spice
Butter 10g · Cooking oil 1t · Salt 1/8t · Lemon juice 1t · A little pepper
How to make it
Remove the intestines and wipe out the moisture.
Please slice the garlic thinly.
Add sesame oil and garlic to the medicinal tea fan and stir for 1 minute, then spread the dahe and cook on medium heat for 2 minutes on each side.
Add butter, salt and pepper and cook for 1~2 minutes more until the inside becomes translucent, then turn off the heat and add lemon juice.
The time varies depending on the size of the shrimp. Please check first if it is cooked without any translucent parts of the flesh.
10. mackerel soy sauce grilled
Cook the fish first then the sauce
2 servings
material
Hand-prepared salted mackerel 300g · 3 cloves of garlic
spice
Cooking oil 1T · dark soy sauce 1T · Liquor 1T · Water 2T · Oligosaccharides 1t · A pinch of ginger powder
How to make it
Dry the water from the shrimp and slice the garlic thinly.
Mix soy sauce, mirin, water, rice malt syrup, and ginger powder.
Heat oil in a medium-high heat pan, and cook the mackerel from the skin side for 3~4 minutes, then flip and cook for another 3~4 minutes.
Add garlic and sauce and simmer on medium heat for 2~3 minutes.
Please save the thickest inner layer if it is opaque and well-split.
If you put the sauce first, the outside can burn before the inside is cooked.
11. Squid marinated
Boil radish first and put fish on top
2 servings
material
Salt-free prepared mackerel 350g · radish 250g · onion 80g · scallion 30g · water 350ml
spice
dark soy sauce 2T · gochugaru (Korean red pepper flakes) 1T · Sugar 2t · minced garlic 2t · Ground ginger 1/4t
How to make it
Frozen mackerel should be thawed in the refrigerator.
Slice the radish 1cm thick and chop the onion finely.
The mackerel cleans up the remaining blood and internal organs to wipe away the moisture.
Put radish and water in the pot, and boil with half of the mixed seasoning.
Cook over medium heat for about 10 minutes until the noodles are half cooked, then add the onions and mackerel.
Pour the remaining marinade over the mackerel and boil again, then lower the heat to medium-low and simmer for 15~20 minutes.
Occasionally add some broth and if it is insufficient, add a little hot water.
Add the scallions and boil for about 3 minutes more.
After checking that the fish center is 63℃ or more and the meat is cooked soft, we put it in.
This is based on unseasoned mackerel instead of salted pickled fish. If you cook the radish first, the fish won't soak for as long.
In my case, I would first put the pickled mackerel in a small plate.
Rather than giving a lot at once
It was easier to take less as I watched how much I was eating.
12. Flower crab doenjang stew
Cook the radish first, and the crab later.
2 servings
material
Hand-prepared crab 500g · radish 150g · zucchini 80g · scallions 30g
spice
Water 800ml · doenjang 1T · gochujang (Korean red chili paste) 1t · minced garlic 1t
How to make it
Remove the gills and unnecessary parts of the octopus and wash them.
Slice the radish thinly into thin strips and also slice the pumpkin and scallions.
Put water, soybean paste, and gochujang (Korean red chili paste) into the pot and boil on medium heat for 10 minutes.
Add crab, pumpkin, and garlic and boil on medium heat for 12~15 minutes more until the inside is cooked through.
Please add the green onions and adjust the seasoning before finishing.
Frozen crab should be thawed and prepared separately in the refrigerator.
The shipping time varies depending on the soil and breed.
Please also check the freshness you see in the store today along with the seasonal indicators on the calendar.
#OneMealWorkshop #OctoberHomeMeal
#Autumn home meal #Home meal recipe
#MenuRecommendation #BeefandTofuSoup
#ShiitakeEggSoup #SweetPotatoCheeseGrilled
#AppleCheeseToast #CucumberSalad
#Sweet Potato Tofu Salad #Pumpkin Egg Salad
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