5 popular menu that a 30-year-old housewife makes again every Chuseok

I also eat holiday food

I have tried a lot of things.

 

While there are menus that disappear after being used a few times

There is a food that I find again every year.

Beef galbijjim (Korean braised short ribs) must be cooked until it is fully cooked to be delicious,

Even if you make the side dishes in advance

The face should not be swollen, and

 

LA ribs are soft while

The seasoning must not burn to be delicious.

 

And on holiday tables with lots of meat

Cool napa cabbage kimchi

One spicy squid salad

It must be there so that you can eat it deliciously until the end.

 

So this time

I'll make it myself and try it out.

Among the menu that was also well received by the family

Good to bring out again for Chuseok

I tried 5 options.

 

The recipe below is

This is the amount I actually made.

On holidays, it's not just eating one meal

Because the family comes and goes and eats several times

 

More than usual cooking

The amount is a little generous.

 

1. A soft melting sound galbijjim (Korean braised short ribs)

2. A variety of dishes that can be prepared in advance without burning

3. Kiwi marinade LA ribs

4. Cool napa cabbage kimchi

5. Tangy and sweet squid salad

 

—

 

01. The sound of melting slowly galbijjim (Korean braised short ribs)

About 1 hour 30 minutes · Remove blood separately

Only one meat dish on the holiday table

If you post it properly

I'm also from sogalbijjim (Korean braised short ribs)

I start to think.

 

Even when my birthday used to coincide with a holiday in the past

It's my favorite menu.

Make galbijjim (Korean braised short ribs) the main

I have done a packing before.

 

Even if your hand is a little hurt

The reactions of the family are always good.

 

Especially I like ribs

When you touched it with a chopsticks

The bones and flesh are slowly melting

I like things that are soft enough to be separated.

 

material

Steamed ribs for 2kg

Radish 200g, 10 chestnuts

15 dates, 1 carrot

1 onion, 2 scallions

8 cups of water

 

Remove blood

1/2 cup of sugar

1/2 cup of soju

 

spice

[HANKKI_TERM_0001] 1/2 cup, [HANKKI_TERM_0000] 1/4 cup

1 cup of shikye, 1/2 cup of apple juice

1/2 onion, 8 garlic cloves, 1/2 tsp ginger syrup

1 green chili pepper, 3T corn syrup, 1/3t pepper

 

How to make it

1. beef short ribs is in flowing water

Wash it several times to remove the sand.

 

After soaking the ribs in water

Add 1/2 cup of sugar and 1/2 cup of rice wine

Leave it for about 20 minutes.

 

In the past, I too

I used to put it in water for two hours each time.

I tried this method

It also saved a lot of time and was much more comfortable.

 

2. The ribs without blood are

After straining through a sieve, pour hot water over it.

Thick rib ramen

Please lightly cut a small incision on the flesh part.

 

If you do this process, the impurities will also be cleared up.

The off-smell also decreased when it was boiled.

 

3. Sikhye and Baejus,

Onions, garlic, ginger tea,

Green chili pepper, dark soy sauce, Korean soup soy sauce

Put it in the blender and grind it finely.

 

Sikhye blends the rice grains as well as the rice grains themselves.

If you add a sikhye, it doesn't just taste sweet.

Even when the meat becomes soft

It helps.

 

4. Pour 8 cups of water into the pot and

When it boils vigorously, add the ribs.

 

Add the prepared marinade sauce and 3T of rice syrup, and pepper.

Open the lid and boil for the first 5 minutes.

Instead of closing the lid from the beginning

You need to open it and boil it once to reduce the off-smell.

 

5. Then cover the lid and reduce the heat to medium.

Please boil it slowly and thoroughly for about 1 hour.

Add radish, carrot, chestnuts, and jujube

It's complete when the ingredients become soft.

 

I am also a warrior and a night traveler.

I like ribs just as much as I like beef ribs.

A radish soaked in a lot of seasoning

It's really delicious.

 

So galbijjim (Korean braised short ribs) is

I'm sorry if you try to finish it quickly.

In the end, it has to boil enough.

The meat is soft and

The marinade also gets well absorbed into the inside.

 

02. A game of chaecchae that doesn't burn even if you do it in advance

About 40 minutes · Soak rice noodles separately

 

It's a food that we always eat on every holiday.

It's the little things that bother me in the background.

 

It's delicious when you just make it

If you do it in advance before the customer arrives

I'm worried that the face might puff up.

 

I used to be like that too

I made it by seasoning the boiled noodles.

When time passes

The texture definitely changed.

 

These days, I even stir-fry rice noodles with the marinade.

It is made as if it is coated on the outside.

 

material

Glass noodles 400g, marinated beef bulgogi 400g

1 pepper, 1 bell pepper

1 onion, 4 shiitake mushrooms

A little carrot, sesame oil, sesame seeds,

 

Mixed noodle sauce

Soy sauce 11T, brown sugar 7T, grape seed oil 3T

11 : 7 : 3

 

If it's 400g of rice noodles

Just remember this ratio.

 

How to make it

1. Before preparing other ingredients

Soak 400g of rice noodles in cold water.

It should be played for more than 30 minutes.

 

If you call it in advance

Because the time spent cooking behind us has shortened

The face spreading too much

It can be reduced.

 

2. Onions and carrots,

Mushrooms, paprika, peppers are

Please stir-fry quickly on medium heat.

 

When I put meat in the stir-fry

Compared to regular mixed-job pork

I prefer using marinated beef bulgogi.

 

When the bulgogi marinade is mixed with the daunge

The umami flavor is quite good.

 

The meat should not have any moisture left.

Stir-fry until crispy and set aside.

 

3. Soaked rice noodles are

Boil in boiling water for only 3~5 minutes.

Instead of boiling completely

"Is it a little less cooked?"

It's better to pick it up when you feel like it.

Because I'll stir-fry it again from behind.

 

4. 11T soy sauce, 7T brown sugar into a empty pan,

Put in 3T grape seed oil

Please boil the sauce.

 

Put the rice noodles here

As the sauce soaks into the noodles

Stir until the moisture evaporates.

 

It's not just overwhelming

It's a process where fans coat it once.

 

5. Add the stir-fried vegetables and meat

Please mix lightly.

After turning off the fire

Just put sesame oil and sesame seeds in, that's it.

 

I am on holidays or on the day of the customer's arrival.

The miscellaneous food at the very end

I'm trying not to fuss around and make it.

I make it in advance.

 

If you make it like this

Even after a while, the rash spreads much less.

 

If you use black sugar

The patchwork color comes out a little more appetizingly.

 

03. Kiwi marinade LA ribs

Soaking for 1 day · Baking for about 20 minutes

If galbijjim (Korean braised short ribs) has a soft taste

LA ribs are still

It tastes like it's slightly smoked and grilled.

 

If you marinade it the day before the holiday

Since all you have to do on the day is bake it in the fan,

Surprisingly, it's a comfortable menu.

 

However, if you put a lot of fruit marinade

Even though it gets softer

The marinade easily burned when I grilled it.

 

So I

Without putting the grated fruit directly in

Put it in the envelope

I use the method of using only the juice.

 

material

LA ribs 2kg

 

Remove blood

500ml of cider, 2 liters of water

 

Marinade sauce

Soy sauce 150ml, minced garlic 2T

Baesulju 80ml, water 80ml, brown sugar 3T

Rice malt 3T, ginger 1t, radish paste 1t

[HANKKI_TERM_0000] 5T, pepper

 

Ingredients to grind and use

1 kiwi, 200ml of apple juice

1/2 onion, 1/2 apple

 

How to make it

1. Frozen LA ribs are

Thaw slowly in the refrigerator or

After thawing naturally at room temperature

Please wash it several times.

There is a lot of breadcrumbs between the ribs.

It can be left.

 

2. Add 500ml of soda to 2 liters of water and

Soak the ribs for about 30 minutes.

Remove the blood.

 

If you keep it in for too long

Because you can even lose the taste of meat

I don't keep it for long.

 

3. Kiwi, onion, apple, pear juice

Grind it finely in the blender.

But keep this exactly as it is

It does not swell the ribs.

 

Put it in a gauze or a burlap bag

We only use the juice.

 

I used to put even the crumbs in and sleep with them, but...

When you burn the fan

The seasoning burned first.

 

After that,

I'm still using this method.

 

4. Soy sauce, garlic, mirin, water, black sugar,

Rice paste, ginger, radish mustard,

sesame oil, with pepper

Add the fruit juice and mix.

 

After mixing with ribs

We keep it in the refrigerator for about a day.

I was when I baked it a day later.

It was the most delicious.

 

5. Apply a little oil to the fan that is preheated.

Raise the ribs in the hot fire

Please bake it front and back.

We don't pour a lot of seasoning broth from the beginning.

When the outside is roasted, pour 1 cup of water.

Cover the lid

It heats up from the medicine to the inside.

 

Finally, open the lid.

Please dry off the moisture and bake it again.

Kiwi is definitely

It makes the meat soft, but

If you keep it asleep for too long

The skin can become too loose.

 

Just keep the amount you'll eat in a day in the refrigerator.

The rest should be frozen.

I'm comfortable.

 

04. Cool napa cabbage kimchi

Preparation about 1 hour · Separate for maturity

 

Ribs for Chuseok table,

Jeon, if the game of chaecchae even comes up

It was delicious at first, but

You start to get annoyed from the middle.

 

When that happens, I

I will definitely find naebak kimchi.

If you take one spoon and eat it

It feels like my mouth is completely cleared.

On holidays with many meat menus

It's a food that has a greater presence than I expected.

 

material

Cabbage 1kg, radish 1, about 1.8kg

Pickling salt 4T, 100g of a handful of scallions

gochugaru (Korean red pepper flakes) 8T, anchovy brine 4T

3.6 liters of pure water, 1T of sea salt

1 red chili pepper

 

Ingredients to blend in the blender

Bay juice 500ml, 1 red pepper

1 onion, minced garlic 2T, 1/2T ginger

2T rice, 1 apple, 3 red chili peppers

3 green chilies

 

How to make it

1. Cut the cabbage into 2~3cm pieces.

The radish is about 0.2cm thick.

Please cut it thinly.

Prepare the scallions 3cm long.

 

2. Sprinkle 4T of salt evenly on the cabbage and radish

It takes about 30 minutes to ferment.

Please flip it upside down or right side down a few times in the middle.

If you fold it too long

You can even squeeze out the broth later.

 

3. Dissolve gochugaru (Korean red pepper flakes) 8T in 500ml of water.

Not putting this straight away

Filter through the filter

gochugaru (Korean red pepper flakes)Just keep the water.

 

I like naebak kimchi.

The broth should be clear to be delicious.

 

After going through this process once

The soup is definitely clean.

 

4. In a blender, add bay leaves, paprika, onion,

minced garlic, ginger, cold rice, apple,

Add red chili peppers and green chili peppers

Please wash it thoroughly.

 

5. Pour 3.6 liters of fresh water into the kimchi jar.

gochugaru (Korean red pepper flakes)Water and

Mix the prepared marinade.

Seasoned with anchovy sauce and sea salt

Add the pickled cabbage and radish.

When you put scallions and red chili peppers on the end

It's complete.

 

Rather than eating it right after it was made

Leave it at room temperature for about a day

Please put it in the refrigerator.

 

After 2~3 days

The broth taste becomes much more natural.

 

Even when only a few pictures were left after the holiday

If you eat with naebok kimchi

It turned into another meal.

 

05. Tangy and sweet squid salad

About 40 minutes · including no cutting

 

If you say it's a holiday menu

Like ribs, pancakes, and japchae

I think of heavy food first.

 

I'm not doing well these days

I also like to upload seaweed salad.

I tried to make it once

Because the family is eating well than I expected

It's a menu that I have to make again.

 

Especially when eating fried rice or meat

If you pick up a spoonful of the sour one and eat it

My appetite comes back to life.

 

material

2 cleaned squid, 1/2 radish

A handful of scallions, pickled radish, 5T vinegar

2T sugar, 3 pinch of salt

 

Marinade sauce

gochugaru (Korean red pepper flakes) 4T, sugar 4T, sesame oil 4T

Soy sauce 3T, vinegar 3T, gochujang (Korean red chili paste) 2T

Pickled radish brine 2T, ketchup 1T

Canary liquid fermented fish sauce 1T, toasted sesame seeds 2T

(Recipe by Ryu Soo-young)

 

How to make it

1. Slice the radish into 5~6cm long pieces.

5T vinegar and 2T sugar,

Add 3 pinches of salt and mix well.

 

Slice it in the refrigerator for about 30 minutes.

Please flip it over once in the middle.

 

Water needs to drain from the earth.

When you mix it later

The seasoning doesn't get too watery.

 

2. Coming out after the temple

Do not discard the salted broth.

It goes about 2T into the marinade.

This subtly adds a savory flavor.

 

3. Squid is

Cut it to a similar length to the seaweed and prepare it.

Pour about 50ml of water into the pan and

When it boils, add the squid.

Cover the lid and cook for about 1 minute.

 

Instead of boiling it with water

If you learn it this short

The squid flavor is also rich and chewy.

 

4. Cooked squid is

Please rinse it immediately with cold water.

If there is residual heat

It can keep getting soggy and hard.

 

Squid is said to be cooked long

It wasn't a material that makes it taste better.

The point is to cook it short.

 

5. gochugaru (Korean red pepper flakes) and sugar,

sesame oil, soy sauce, vinegar,

gochujang (Korean red chili paste), non-paste harvesting,

Ketchup, anchovy sauce, toasted sesame seeds

But mix it and make the marinade.

 

Squid and pickled radish,

Put parsley in a big bowl

Just about 6~7T of marinade sauce

First put it in and stir it.

 

Don't put everything in from the beginning.

After tasting it once

Please add it one by one.

 

I also follow the recipe exactly

Rather than putting everything in

In the end, always

It's easy to adjust according to my taste.

 

If you eat it right after you make it

The squid is chewy

Radishes are crunchy and really go well with it.

 

There is one red radish salad on the holiday table.

The color tone also comes out much more alive.

 

Festive food is

Because I make a lot at once

Each menu

I don't think there's anything that needs to be made grand.

 

Like beef galbijjim (Korean braised short ribs) or LA ribs

Choose one main

After adding side dishes

 

Like naba kimchi or squid salad

If you have one food that settles your appetite

It looks much more abundant than I expected.

 

I do it every year

The menu changes a little by little, but

These five are

In the end, I found it again.

 

If you are thinking about Chuseok food this year

Instead of doing all five

From the menu that the family likes

 

Choose two or three and prepare comfortably.

Festivals are more about the variety of food than the number of dishes.

Sit down together

The time to eat deliciously

Because it will be remembered longer.

 

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