September Saturday is one by one of these - 4 weekend special dishes
On weekdays, we can manage a 15-minute dinner, but Saturday dinners are a bit different, right? Since everyone is gathered and there's time, that's why we only assigned four dishes each on Saturday in September. September 5th: Japchae, September 12th: Autumn rice porridge, September 19th: Mushroom hot pot, September 26th: Pjeonji-jeae. The last pjeonji-jeae is the day after Chuseok, so we'll take turns serving them, and the leftover pjeonji will be used as ingredients for the next meal. The four Saturday slots on the Monday menu are exactly this one. This is the only one in the series.
I can only survive with a 15-minute dinner on weekdays, but
Saturday evening is a bit different, isn't it?
All the family members are gathered
Because it's a day that has time
So on four times on Saturday in September
I assigned only one person at a time.
Miscellaneous on September 5th
Autumn rice in a pot on September 12th
September 19 mushroom stew
Pre-fried rice on September 26th
The last pre-soup is
Because it's the day after Chuseok
The remaining transfer after the turn
It becomes the material as it is.
Saturday column in the Monday meal plan
These four are the same as this article.
This episode is the only one in the series
I wrote down everything about how to make it.
September 5th (Sat) — Miscellaneous
It's a way of not boiling the noodles.
[Ingredients]
Glass noodles, beef (for stir-fried rice), spinach, shiitake mushrooms, onions, carrots
[Seasoning]
Soy sauce, sugar, sesame oil, minced garlic
On Saturday morning, the rice cakes
Please soak it in cold water.
It will take two or three hours.
Cooked lotus root has already been soaked in water.
The vinegar is floating around.
The soaked glass noodles while frying
By absorbing the seasoning
It's chewy and goes all the way to the inside.
When frying the meat
Add soy sauce first to infuse the flavor.
This is the aroma of Chinese restaurant jajapee.
Fry the vegetables separately
Please combine it at the end.
If you put it in all the fans
When water comes out, everything gets soggy.
Just boil spinach for 30 seconds.
When I eat jjajae
Sauté all the vegetables together
The plate bottom was wet and damp.
Since we started frying separately, it disappeared.
September 12th (Saturday) — Autumn rice in a pot
[Ingredients]
2 cups of rice, shiitake mushrooms, chicken thigh meat (or salmon), a little carrot
[Seasoning]
1 tablespoon of soy sauce, 1 tablespoon of cheongju wine
[Seasoning sauce]
Soy sauce 4 : gochugaru (Korean red pepper flakes) 2 : Sugar 1 : sesame oil 1 (+water 1)
The rice is soaked for 30 minutes.
Just a little less than usual rice water
It's because water comes out of the mushroom.
Put mushrooms and meat on top of the rice
If you leave it as it is, it's over.
Once the steam is gone, open the lid.
Place one piece of butter on top and mix it.
If you serve with the sauce
The mini ones are customized according to each person's preferences.
It's the best time for autumn buckwheat to have the best flavor.
It was assigned in the second week of September.
September 19th (Sat) — Mushroom stew
[Ingredients]
Mixed mushrooms (shiitake·wood ear·enoki), beef (for shabu-shabu or
for bulgogi), napa cabbage, tofu, scallions
[Broth]
Dulse and seaweed stock
Jjunggol is more like cooking than...
It is close to stacking.
In a wide pot
Lay the cabbage on the floor
Arrange the mushrooms and meat to match the color
Just pour the broth and boil it on the table, that's it.
Please leave the soup in advance.
If you boil a pot with anchovies and dried kelp
The soup is ready in 5 minutes.
Hold the liver Korean soup soy sauce gently.
Each person from their bowl to the sauce
Do not wash mushrooms in water.
Please wipe with a wet kitchen towel.
While eating, at the end
If you put kalguksu noodles or rice in it
It will be the second course.
September 26 (Saturday) — Jeonji-gae
It's the day after Chuseok.
The remaining transfer after the turn
When there is one plate in the refrigerator
This is the most delicious way to prepare it.
[Ingredients]
Leftover pancakes (round pancakes, dongtae pancakes, pumpkin pancakes, etc.), fresh kimchi,
Tofu, scallions
[Method]
kimchi jjigae (Korean kimchi stew) As per the principle
Sauté kimchi in oil for 5 minutes.
Pour water and boil it.
When it boils, add the egg pancake
Just about 5 more minutes
Fried rice dissolves completely if it is cooked for a long time.
It's enough if the soup has soaked in enough.
Because there was already oil and seasoning before.
The broth is thickened without making a separate one.
Use the leftover rice in the refrigerator within three days.
If you don't think you can use it inside
Please portion it and freeze it.
The order of setting the table and storing holiday food is
I will post it in detail separately two weeks before Chuseok.
Weekend special common tips
Prepare in the morning, complete in the evening.
Soaking the noodles for jajchae,
Making soup for the whole meal,
Soaking rice for rice porridge
It's all just 10 o'clock in the morning.
You just need to assemble it in the evening.
Determine the place for the remaining thing
Japchae is served as japchae rice the next day.
Rice cooked in a pot is like rice balls.
The hotpot broth is served as kalguksu the next day.
Saturday evening until Sunday dinner
It is a structure that solves it
finishing
Four times on Saturday, four dishes
If it's this, then the weekend evening in September is
No worries
The series is here
Meal plan (Mon), breakfast soup (Tue),
Seasonal ingredients (water), basket (wood),
And today's weekend special
If you save them all together,
The kitchen will be much lighter in September.
The Saturday that I look forward to the most among the four is
How many days?
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