🍳 [Timeline]
00:28 Braised Potatoes in Spicy sauce
02:25 Seasoned Bean sprouts
03:40 Stir-fried Garlic scapes (Maneuljjong-bokkeum)
05:13 Stir-fried Egg plants
06:55 Stir-fried Sweet potato stems
08:36 Seasoned Baby aster
09:53 Braised black beans (Kongjaban)
🍳 Spring has bid us farewell and summer is slowly approaching. The weather feels more hot and humid now. What about your table? For part 2 of the 7 Korean Side Dishes for the Week series, we have prepared an even easier recipe than last time. It's a recipe that you can make using ingredients from the refrigerator and the supermarket. This video will not only help you stop worrying about side dishes for this week, but also let you dig into the refrigerator! We will take care of your meal this week again. Just follow the recipe!
🍳 [Braised Potatoes in Spicy sauce] 3~4 servings
- Ingredients: 4 potatoes (medium size), 1/2 onions, 1/2 red peppers, 1/4 green onions, 1 tablespoon sesame oil, sesame seeds, 1 cup anchovy kelp stock (or 1 cup water)
-Seasoning Ingredients: 2 tablespoons soy sauce, 1 tablespoon red pepper paste, 2 tablespoons red pepper powder, 1 tablespoon sugar, 1 tablespoon oligosaccharide, 1/2 tablespoon minced garlic, ground pepper.
1. Remove the skin of the potato and cut it into 2cm thick pieces and soak it in cold water to remove the starch. Cut the onion into bite-sized pieces and cut the red pepper and green onion diagonally. Then mix the seasoning ingredients in a bowl.
2. Grease a heated pan with a little oil and stir-fry the potatoes and onions over medium heat for about 3 minutes.
3. When the potatoes are half-transparent, add the seasoning ingredients and anchovy stock, turn the heat on medium and cook for another 10 minutes.
(Add anchovy kelp stock depending on how moist the potatoes are.)
4. Add the red pepper and green onions when the potatoes are cooked, add the sesame oil and seeds, then turn off the heat.
🍳 [Seasoned Bean Sprouts] (3–4 servings)
-Ingredients: 300 g bean sprouts, 2 green onions, sesame seeds
-Seasoning Ingredients: 1 teaspoon chopped green onion, 1/2 teaspoon minced garlic, 1 tablespoon sesame oil, 1/2 tablespoon sesame salt, 1/2 teaspoon soy sauce for soups, pinch of salt
1. Trim and wash the bean sprouts and cut the green onions into 2cm long pieces.
2. Put 3 cups of water and a little salt in the pot, and when it boils, add bean sprouts, remove the lid, and boil for another 2 minutes. Then rinse the bean sprouts in cold water and drain them on a strainer.
3. Mix the bean sprouts, green onions, and seasoning ingredients in a bowl.
(You can enjoy a spicier version of this dish by adding 1/2 tablespoon of red pepper powder.)
4. Put the bean sprouts on a plate and sprinkle on sesame seeds.
🍳 [Stir-fried Garlic scapes] 20 servings
- Ingredients: 250g garlic stems, 25g dried shrimp, salt, canola oil, 1 tablespoon sesame oil, sesame seeds
-Seasoning Ingredients: 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon water, 1 tablespoon oligosaccharide, 1/2 tablespoon sugar
1. Cut the garlic stems into 4 cm long bite-sized pieces. Mix all the seasoning ingredients together.
2. Blanch the garlic stems in boiling water for about 20 seconds, rinse them in cold water, and drain out the water.
3. Saute the dried shrimp in a dry heated pan over low heat for 3~4 minutes.
(tip. Stir-frying the dried shrimp in a dry pan removes the fishy smell and gives you a crispy texture.)
4. Grease a heated pan with oil and stir-fry the garlic stems for 1 minute, then add seasoning ingredients and stir-fry for about 2~3 minutes.
5. Stir-fry the dried shrimp, turn off the heat, and sprinkle sesame oil and sesame seeds to finish.
🍳 [Stir-fried Eggplant] 4 servings
- Ingredients: 3 eggplants, 1/2 onion, 1 Cheongyang chili pepper, 1 red pepper, 1/4 green onion, 1 tablespoon sesame oil, sesame seeds, cooking oil
- Seasoning Ingredients: 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 teaspoon red pepper powder, 1/2 tablespoon sugar, 1/2 tablespoon minced garlic, ground pepper
1. Divide the eggplants into 3 pieces and cut them into 6 pieces lengthwise. Chop the onion thickly and chop the green onion finely. Then chop the Cheongyang chili pepper and red peppers diagonally.2. Grease a heated pan with cooking oil and stir-fry the green onions. When you can start smelling them, add the eggplants and onion and stir-fry over high heat.
3. When the eggplant becomes soft, add the seasoning ingredients and stir-fry lightly with Cheongyang chili pepper and red pepper.
4. Turn off the heat, add sesame oil, and sprinkle on sesame seeds.
🍳 [Stir-fried Sweet Potato Stem] 2 servings
- Ingredients: One handful of sweet potato stems (150g), 1/2 onion, 3 cloves of garlic, 2 tablespoons perilla powder, 2 tablespoons perilla oil, 1 tablespoon of soy sauce for soups, 3 tablespoons water, salt