Teacher Cheerful's Secret Side Dishes for Making Home Cooking Easier
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Description
Book Introduction
The era of home cooking.
The number of people preparing not only three meals a day but also packed lunches is increasing.
When I turn around, everything from preparing food to washing dishes is done.
Fatigue is bound to increase.
So, isn't there a way to make home-cooked meals a little more convenient? What you need then is "side dishes."
Because it has a long shelf life, you can make a lot and just pack it in when you set the table or pack a lunch.
You can chop it up and use it as an ingredient in rice balls, fried rice, bibimbap, etc., making home cooking much more convenient.
But as even veteran housewives will tell you, side dishes, while seemingly simple, are actually quite difficult and tricky to make.
Taste is the basics, and the flavor and texture must remain delicious until the very end to be welcomed at the table.
So we go to a famous side dish restaurant and learn from a famous side dish master.
"Mr. Myungrang's Secret Side Dishes for Easy Home Cooking" is a cookbook by Ms. Myungrang (Mr. Hyewon Lee), famous for her secret recipes for side dishes that are consistently delicious even when stored in the refrigerator.
He is a popular cooking teacher who has a waiting list of three to four months just to take a class, and he is also well known as a Korean cooking teacher for housewives who cook a lot, power influencers, and people in the restaurant industry.
In order to convey Teacher Myungrang's secrets without leaving anything out, this book introduces side dishes by dividing them into four cooking methods: stir-frying, braising, pickling, and marinating, which are the most commonly used when making side dishes.
For each recipe, we've listed the essential tips you need to remember at the very beginning, and then we've provided a variety of recipes.
All side dish recipes include Chef Myungrang's secrets, as well as tips for proper storage period, cooking without spiciness, and ideas for transforming them into other dishes.
We created a basic guide corner so that you can refer to it at any time, introducing the characteristics, selection methods, and storage methods of dried fish (anchovies, shrimp, etc.), hard vegetables (lotus root, burdock, garlic stems, etc.), and dried vegetables (shirataki, bracken, etc.) that are often used in side dishes.
We also explained in detail the seasonings most commonly used to flavor side dishes.
Lastly, to increase the collection value and practicality, we introduced the method of storing side dishes so that they are delicious until the end, side dish sets that go well together when made together, and the multi-purpose seasonings of Teacher Myeongrang that students highly praise, so that you can make plenty and use them.
A practical guide to home cooking that you can always turn to whenever you need a side dish.
If you have ever found cooking and home cooking difficult and burdensome, try using this book.
Home cooking becomes easier.
The number of people preparing not only three meals a day but also packed lunches is increasing.
When I turn around, everything from preparing food to washing dishes is done.
Fatigue is bound to increase.
So, isn't there a way to make home-cooked meals a little more convenient? What you need then is "side dishes."
Because it has a long shelf life, you can make a lot and just pack it in when you set the table or pack a lunch.
You can chop it up and use it as an ingredient in rice balls, fried rice, bibimbap, etc., making home cooking much more convenient.
But as even veteran housewives will tell you, side dishes, while seemingly simple, are actually quite difficult and tricky to make.
Taste is the basics, and the flavor and texture must remain delicious until the very end to be welcomed at the table.
So we go to a famous side dish restaurant and learn from a famous side dish master.
"Mr. Myungrang's Secret Side Dishes for Easy Home Cooking" is a cookbook by Ms. Myungrang (Mr. Hyewon Lee), famous for her secret recipes for side dishes that are consistently delicious even when stored in the refrigerator.
He is a popular cooking teacher who has a waiting list of three to four months just to take a class, and he is also well known as a Korean cooking teacher for housewives who cook a lot, power influencers, and people in the restaurant industry.
In order to convey Teacher Myungrang's secrets without leaving anything out, this book introduces side dishes by dividing them into four cooking methods: stir-frying, braising, pickling, and marinating, which are the most commonly used when making side dishes.
For each recipe, we've listed the essential tips you need to remember at the very beginning, and then we've provided a variety of recipes.
All side dish recipes include Chef Myungrang's secrets, as well as tips for proper storage period, cooking without spiciness, and ideas for transforming them into other dishes.
We created a basic guide corner so that you can refer to it at any time, introducing the characteristics, selection methods, and storage methods of dried fish (anchovies, shrimp, etc.), hard vegetables (lotus root, burdock, garlic stems, etc.), and dried vegetables (shirataki, bracken, etc.) that are often used in side dishes.
We also explained in detail the seasonings most commonly used to flavor side dishes.
Lastly, to increase the collection value and practicality, we introduced the method of storing side dishes so that they are delicious until the end, side dish sets that go well together when made together, and the multi-purpose seasonings of Teacher Myeongrang that students highly praise, so that you can make plenty and use them.
A practical guide to home cooking that you can always turn to whenever you need a side dish.
If you have ever found cooking and home cooking difficult and burdensome, try using this book.
Home cooking becomes easier.
- You can preview some of the book's contents.
Preview
index
02 Prologue
My secret recipe with 20 years of experience
I hope cooking becomes more enjoyable and preparing home-cooked meals becomes easier.
Basic Guide
Teacher Cheerful's Basic Side Dish Secrets
10 Cooking Guides - Know Before You Cook!
Measuring, Counting, and Adjusting Fractions
12 Ingredient Guide - Various Ingredients Commonly Used in Side Dishes
16 Seasoning Guide - Essential Seasonings and Sauces for Flavoring Side Dishes
19 Storage Guide - How to Make Enough and Enjoy It Until the End
Chapter 1.
Stir-fried
23 Basic Stir-fried Side Dishes
24 Dried Shrimp and Eggplant Stir-fry
26 Stir-fried Rat Pollack
Stir-fried Bangeopo
Stir-fried anchovies and almonds
32 Blue Seaweed Rice
34 Crispy Kimchi Stir-fry
36 Stir-fried fish cake and chili peppers
38 Burdock and Spicy Stir-fried Vegetables
40 Stir-fried Broccoli and Cabbage
42 Stir-fried zucchini and shrimp paste
44 Stir-fried bean sprouts and radish
46 Stir-fried Mushrooms with Gochujang
48 Stir-fried Beef with Garlic Chives
50 Beef Stir-fry with Gochujang
52 Stir-fried Beef with Shiitake Mushrooms
54 Stir-fried seaweed stems
Chapter 2.
afforestation
57 Basic Secrets for Braised Side Dishes
58 Stir-fried squid and peanuts
Dried shrimp braised in gochujang
Frosted soybean stew
62 Braised Lotus Root
64 Braised Lotus Root and Konjac Fish Cake
66 Spicy Potato and Green Pepper Stew
68 Japanese Beef and Potato Stew
70 Potato and Chicken Stew
72 Half-boiled egg stew
74 Pork and Quail Egg Braised in Soy Sauce
76 Dried pollack and bean sprouts stew
78 Braised Codfish
80 Cod Roe and Chili Pepper Soy Sauce Stew
82 Braised Tofu
84 Bracken Fern and Perilla Stew
Chapter 3.
Pickles
87 Basic Recipe for Pickled Side Dishes
88 Super Easy Perilla Leaf Pickles
90 Chili Pepper and Onion Pickles
92 Mini Mushroom Pickles
Pickled Radish with Chija
Bachelor's Radish Soy Sauce Pickle
98 cucumbers
100 Cucumber Soy Sauce Pickles
102 Pickled Wind Chime with Soy Sauce
104 Pickled Perilla Leaves with Gochujang
106 Deodeok Gochujang Pickled Vegetables
108 Dried pollack pickled in red pepper paste
110 Paprika Pickle
112 Soy Sauce Pickled Shrimp
114 Soy Sauce Salmon
116. Codfish sauce
118 fermented skate
Chapter 4.
Stir-fried vegetables
121 Basic Secrets of Side Dishes
122 Jinmichae Gochujang Salad
124 Grilled Anchovy Salad
126 Roasted Kimchi
128 Seaweed Salad
130 Dalrae Cucumber Salad
Host's spicy marinated fish
Spinach salad with sesame sauce
136 Grilled Green Onion and Oyster Mushroom Salad
138 Turnip, green onion, and soybean paste salad
140 Kimchi with dried radish greens
Garlic chive salad
Bellflower root and cucumber salad
144 Radish Salad
146 Cucumber Songsongi
148 Daejeo Tomato Kimchi
supplement
Appendix 1: A set of 3 hearty side dishes that you can make all at once over the weekend.
Appendix 2 Q&A · Questions and Answers About Seasonings and Cooking Utensils
Appendix 3 Q&A · Questions and Answers About Jangajji Pickles
Appendix 4 Q&A · How to Perfectly Grill Fish and Meat for Side Dishes
Appendix 5: 6 of Teacher Myungrang's most popular all-purpose seasonings among cooking class students
Bibim gochujang (jjolmyeonjang), stir-fried gochujang, stir-fried soybean paste, teriyaki sauce, spicy stew seasoning, soy sauce
154 Index Alphabetical / By Recipe
My secret recipe with 20 years of experience
I hope cooking becomes more enjoyable and preparing home-cooked meals becomes easier.
Basic Guide
Teacher Cheerful's Basic Side Dish Secrets
10 Cooking Guides - Know Before You Cook!
Measuring, Counting, and Adjusting Fractions
12 Ingredient Guide - Various Ingredients Commonly Used in Side Dishes
16 Seasoning Guide - Essential Seasonings and Sauces for Flavoring Side Dishes
19 Storage Guide - How to Make Enough and Enjoy It Until the End
Chapter 1.
Stir-fried
23 Basic Stir-fried Side Dishes
24 Dried Shrimp and Eggplant Stir-fry
26 Stir-fried Rat Pollack
Stir-fried Bangeopo
Stir-fried anchovies and almonds
32 Blue Seaweed Rice
34 Crispy Kimchi Stir-fry
36 Stir-fried fish cake and chili peppers
38 Burdock and Spicy Stir-fried Vegetables
40 Stir-fried Broccoli and Cabbage
42 Stir-fried zucchini and shrimp paste
44 Stir-fried bean sprouts and radish
46 Stir-fried Mushrooms with Gochujang
48 Stir-fried Beef with Garlic Chives
50 Beef Stir-fry with Gochujang
52 Stir-fried Beef with Shiitake Mushrooms
54 Stir-fried seaweed stems
Chapter 2.
afforestation
57 Basic Secrets for Braised Side Dishes
58 Stir-fried squid and peanuts
Dried shrimp braised in gochujang
Frosted soybean stew
62 Braised Lotus Root
64 Braised Lotus Root and Konjac Fish Cake
66 Spicy Potato and Green Pepper Stew
68 Japanese Beef and Potato Stew
70 Potato and Chicken Stew
72 Half-boiled egg stew
74 Pork and Quail Egg Braised in Soy Sauce
76 Dried pollack and bean sprouts stew
78 Braised Codfish
80 Cod Roe and Chili Pepper Soy Sauce Stew
82 Braised Tofu
84 Bracken Fern and Perilla Stew
Chapter 3.
Pickles
87 Basic Recipe for Pickled Side Dishes
88 Super Easy Perilla Leaf Pickles
90 Chili Pepper and Onion Pickles
92 Mini Mushroom Pickles
Pickled Radish with Chija
Bachelor's Radish Soy Sauce Pickle
98 cucumbers
100 Cucumber Soy Sauce Pickles
102 Pickled Wind Chime with Soy Sauce
104 Pickled Perilla Leaves with Gochujang
106 Deodeok Gochujang Pickled Vegetables
108 Dried pollack pickled in red pepper paste
110 Paprika Pickle
112 Soy Sauce Pickled Shrimp
114 Soy Sauce Salmon
116. Codfish sauce
118 fermented skate
Chapter 4.
Stir-fried vegetables
121 Basic Secrets of Side Dishes
122 Jinmichae Gochujang Salad
124 Grilled Anchovy Salad
126 Roasted Kimchi
128 Seaweed Salad
130 Dalrae Cucumber Salad
Host's spicy marinated fish
Spinach salad with sesame sauce
136 Grilled Green Onion and Oyster Mushroom Salad
138 Turnip, green onion, and soybean paste salad
140 Kimchi with dried radish greens
Garlic chive salad
Bellflower root and cucumber salad
144 Radish Salad
146 Cucumber Songsongi
148 Daejeo Tomato Kimchi
supplement
Appendix 1: A set of 3 hearty side dishes that you can make all at once over the weekend.
Appendix 2 Q&A · Questions and Answers About Seasonings and Cooking Utensils
Appendix 3 Q&A · Questions and Answers About Jangajji Pickles
Appendix 4 Q&A · How to Perfectly Grill Fish and Meat for Side Dishes
Appendix 5: 6 of Teacher Myungrang's most popular all-purpose seasonings among cooking class students
Bibim gochujang (jjolmyeonjang), stir-fried gochujang, stir-fried soybean paste, teriyaki sauce, spicy stew seasoning, soy sauce
154 Index Alphabetical / By Recipe
Detailed image
Publisher's Review
■ How to get 200% out of this book
“What if it’s difficult to prepare home-cooked meals, including lunch boxes, for three meals a day?
Use this book to prepare home-cooked meals more conveniently and deliciously!”
1.
I've introduced three side dishes that taste good and are easy to make together.
Make it once a week and mix in 1-3 servings with each meal.
Meal preparation becomes easier.
2.
I introduced a tip on how to make spicy side dishes not spicy.
If you have small children or don't like spicy food, please keep this in mind when making this.
3.
The secrets to maintaining the original flavor are introduced at the beginning of each chapter for stir-frying, braising, pickling, and side dishes, and are also included in each recipe, so be sure to check them out before cooking.
4.
Storage of side dishes is also important.
We've included storage tips to ensure you can enjoy it until the end, and we've listed delicious side dishes that you can take out of the refrigerator and heat in the microwave, so check them out.
5.
Even if you just grill meat or fish and serve it as a side dish, you can make a hearty meal.
You can also add a quick side dish made with all-purpose seasoning.
Teacher Myungrang shared her tips for cooking meat and fish deliciously, as well as six versatile seasonings that students praised.
“What if it’s difficult to prepare home-cooked meals, including lunch boxes, for three meals a day?
Use this book to prepare home-cooked meals more conveniently and deliciously!”
1.
I've introduced three side dishes that taste good and are easy to make together.
Make it once a week and mix in 1-3 servings with each meal.
Meal preparation becomes easier.
2.
I introduced a tip on how to make spicy side dishes not spicy.
If you have small children or don't like spicy food, please keep this in mind when making this.
3.
The secrets to maintaining the original flavor are introduced at the beginning of each chapter for stir-frying, braising, pickling, and side dishes, and are also included in each recipe, so be sure to check them out before cooking.
4.
Storage of side dishes is also important.
We've included storage tips to ensure you can enjoy it until the end, and we've listed delicious side dishes that you can take out of the refrigerator and heat in the microwave, so check them out.
5.
Even if you just grill meat or fish and serve it as a side dish, you can make a hearty meal.
You can also add a quick side dish made with all-purpose seasoning.
Teacher Myungrang shared her tips for cooking meat and fish deliciously, as well as six versatile seasonings that students praised.
GOODS SPECIFICS
- Date of issue: April 16, 2020
- Page count, weight, size: 160 pages | 436g | 200*240*10mm
- ISBN13: 9791185473598
- ISBN10: 1185473599
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