[hlife]

[Stir-fried Pork]

– Main ingredients
Pork (neck/300g), onion (100g), red pepper (1), green pepper (1), perilla leaves (20 sheets),
green onion (35g), kidney beans (50g)

– Spicy vegetable ingredients
Garlic (3), green onion (10g), ginger (2g)

– Seasoning ingredients
Sugar (1T), Cheongju (1T), Gochujang (1T), Oligosaccharide (2T), Sesame seeds (1T), Sesame oil (1t), Pepper (a little),
Minced garlic (1T), Soy sauce (2t), Ginger juice (1T), Red pepper powder (3T), Dried persimmon water (½ cup)
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1. Cut green onion (35g) into thin slices and onion (100g) into thick slices

2. Green pepper (1) and Cut the red pepper (1) into bite-size pieces, and cut the sesame leaves (20 sheets) into large pieces after removing the stems.

– Cooking Tips ‘Perilla leaves’

Cut them into large pieces as they shrink when stir-fried.

– Cooking Tips ‘Boiled kidney beans’
Adding boiled kidney beans to stir-fried pork neutralizes the spiciness.

3. Finely chop the green onions (10g) and ginger (2g), and slice the garlic (3 cloves).

– Cooking Tips
If you stir-fry the aromatic vegetables first and then add the pork, it will not have a gamey smell.

– Tip ‘Meat’
Prepare lean pork neck with a 7:3 ratio of lean meat and fat.

4. Remove the blood from the pork neck (300g) with a paper towel and cut it into large pieces.

– Tip ‘According to preference’
You can use pork belly instead of pork neck.

– Cooking Tips ‘Seasoning’
If you mix it in advance and leave it for a while, the seasoning will be well absorbed into the meat.

5. Mix gochujang (1T), red pepper powder (3T), oligosaccharide (2T), minced garlic (1T), cheongju (1T), ginger juice (1T),
sugar (1T), soy sauce (2t), sesame oil (1t), pepper powder (a little), sesame seeds (1T), and dried persimmon water (½ cup) to make the seasoning.

– Cook’s Dictionary ‘Dried Persimmon Water’
If you soak dried persimmons in lukewarm water, the meaty smell disappears and the sweetness increases.

– Tip ‘According to preference’
You can grind the dried persimmons and the water together to bring out a strong flavor.

6. Mix the pork and seasoning evenly and marinate for about 30 minutes.

– Cook’s Dictionary ‘How to Use Seasoning’
Refrigerate the remaining seasoning and use it in various stir-fried dishes.

7. Put plenty of oil in a heated pan and add finely chopped green onions, ginger, and sliced ​​garlic. Stir-fry

8. Add seasoned pork and stir-fry evenly, then add sliced ​​onions and stir-fry

– Tip ‘Adjust the heat’
Stir-fry the meat quickly on high heat so that the delicious meat juices don’t disappear

– Recommended ‘Popular stir-fried pork’
Twice the taste when served with fragrant vegetables! Make a delicious stir-fried pork dish

– Tip ‘Timing when to add vegetables’

When the meat is shriveled, add the remaining vegetables and stir-fry evenly

9. Add roughly chopped green onions, green chili peppers, red chili peppers, and large sesame leaves and stir-fry

– Cooking tips ‘Bringing out the fragrance’
Put the sesame leaves in at the end and stir-fry them lightly to bring out the fragrance

10. Add boiled kidney beans (50g), mix well, and place generously on a plate

– Cooking dictionary ‘Instead of kidney beans’
You can also use peas or tiger beans

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[Cucumber salad]

– Main ingredients
Cucumber peppers (5), soybean paste (3T), corn syrup (1T), red pepper paste (1t), cheongju (1T), chopped green onions (½T), chopped garlic (1t),
sesame seeds (1T), sesame oil (1T), Red pepper (a little)
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– ​​Cooking tips ‘Oigochu’
It is a variety of green pepper and bell pepper, and is characterized by its crisp and refreshing taste.

1. Remove the stems from the 5 oigochu and cut them into bite-sized pieces. Cut the red pepper (a little) into bite-sized pieces.

– Recommended ‘Super Easy Summer Side Dish’
A summer side dish that you can make quickly and enjoy deliciously! I recommend pickled oigochu.

2. Mix soybean paste (3T), red pepper paste (1t), minced garlic (1t), minced green onion (½T), cheongju (1T), corn syrup (1T), sesame oil (1T), and sesame seeds (1T) to make a seasoning.

– Tip ‘Instead of corn syrup’
You can also use plum extract.

3. Mix the oigochu and seasoning evenly and place on a plate.

4. Top with the cut red pepper.

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임미자의 제육볶음과 오이고추 무침

[제육볶음]

– 주 재료
돼지고기(목살/300g), 양파(100g), 홍고추(1개), 청양고추(1개), 깻잎(20장),

대파(35g), 강낭콩(50g)

– 향신채 재료
마늘(3개), 대파(10g), 생강(2g)

– 양념 재료
설탕(1T), 청주(1T), 고추장(1T), 올리고당(2T), 통깨(1T), 참기름(1t), 후춧가루(약간),

다진 마늘(1T), 간장(2t), 생강즙(1T), 고춧가루(3T), 곶감 우린 물(½컵)

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1. 대파(35g)는 어슷 썰고, 양파(100g)는 도톰하게 채 썬다

2. 청양고추(1개)와 홍고추(1개)는 어슷 썰고, 깻잎(20장)은 꼭지를 제거한 뒤 큼직하게

썬다

– 요리상식 ‘깻잎은’
볶을 때 크기가 줄어드니 큼직하게 썰어주세요

– 요리사전 ‘삶은 강낭콩’
제육볶음에 삶은 강낭콩을 넣어주면 매운 맛이 중화돼요

3. 대파(10g)와 생강(2g)은 잘게 썰고, 마늘(3개)은 편 썬다

– 쿡 포인트
향채소를 먼저 볶은 뒤 돼지고기를 넣어주면 누린내가 나지 않아요

– tip ‘고기는’
살코기와 지방이 7:3 비율로 섞인 담백한 목살을 준비해주세요

4. 돼지고기(목살/300g)는 키친타월로 핏물을 제거한 뒤 큼직하게 썬다

– tip ‘기호에 따라’
목살 대신 삼겹살을 사용해도 좋아요

– 요리사전 ‘양념은’
미리 섞어 잠시 두면 고기에 양념이 잘 배요

5. 고추장(1T), 고춧가루(3T), 올리고당(2T), 다진 마늘(1T), 청주(1T), 생강즙(1T),

설탕(1T), 간장(2t), 참기름(1t), 후춧가루(약간), 통깨(1T), 곶감 우린 물(½컵)을 섞어

양념을 만든다

– 요리사전 ‘곶감 우린 물’
곶감을 미지근한 물에 우려 사용하면 고기 누린내는 사라지고 단맛이 더해져요

– tip ‘기호에 따라’
곶감과 우린 물을 함께 갈아 진한 맛을 살려도 좋아요

6. 돼지고기, 양념을 고루 섞어 30분 정도 재운다

– 요리사전 ‘양념 활용법’
남은 양념은 냉장 숙성시켜 다양한 볶음 요리에 활용해보세요

7. 달군 팬에 기름을 넉넉히 두른 뒤 잘게 썬 대파, 생강, 편 썬 마늘을 볶는다

8. 양념한 돼지고기를 넣어 골고루 볶다가 채 썬 양파를 넣어 볶는다

– tip ‘불 조절’
고기는 센 불에 재빨리 볶아줘야 맛있는 육즙이 빠지지 않아요

– 추천 ‘인기 만점 제육볶음’
향긋한 쌈 채소를 곁들이면 맛이 두 배! 입맛 살리는 제육볶음을 만들어보세요

– tip ‘채소 넣는 타이밍’
고기가 오그라들면 나머지 채소를 넣어 골고루 볶아주세요

9. 어슷 썬 대파, 청양고추, 홍고추, 큼직하게 썬 깻잎을 넣어 볶는다

– 요리상식 ‘향긋함 살리기’
깻잎은 마지막에 넣어 살짝만 볶아야 향긋함을 살릴 수 있어요

10. 삶은 강낭콩(50g)을 넣어 골고루 섞은 뒤 접시에 푸짐하게 담는다

– 요리사전 ‘강낭콩 대신’
완두콩이나 호랑이콩을 사용해도 좋아요

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[오이고추 무침]

– 주 재료
오이고추(5개), 된장(3T), 물엿(1T), 고추장(1t), 청주(1T), 다진 파(½T), 다진 마늘(1t),

통깨(1T), 참기름(1T), 홍고추(약간)
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– 요리상식 ‘오이고추는’
풋고추와 피망의 품종을 개량한 것으로 아삭하고 시원한 맛이 특징이에요

1. 오이고추(5개)는 꼭지를 제거한 뒤 먹기 좋게 썰고, 홍고추(약간)는 어슷 썬다

– 추천 ‘초간단 여름 반찬’
뚝딱 만들어 맛깔나게 즐기는 여름 반찬! 오이고추 무침을 추천합니다

2. 된장(3T), 고추장(1t), 다진 마늘(1t), 다진 파(½T), 청주(1T), 물엿(1T), 참기름(1T),

통깨(1T)를 섞어 양념을 만든다

– tip ‘물엿 대신’
매실청을 사용해도 좋아요

3. 오이고추, 양념을 고루 무친 뒤 접시에 먹기 좋게 담는다

4. 어슷 썬 홍고추를 올린다

 

한국요리
KOREAN FOODS

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