Here are six side dishes that go well with holiday food. 00:15 Stir-fried dried pollack 06:20 Squid salad 11:47 Radish salad 15:43 Perilla leaf and lotus root salad 18:48 Stir-fried shiitake mushrooms 22:48 Stir-fried squid [Stir-fried dried pollack] ▶ Ingredients 100 g dried pollack 500 ml kelp stock (500 ml water, 5 g kelp) 4 tbsp mirin 2 tbsp starch avocado oil or cooking oil 1 tbsp gochujang 1 tbsp red pepper powder 1 tbsp sugar 1 tbsp soy sauce 1 tbsp anchovy sauce [1 tbsp plum extract 3 tbsp seasoning 2 tbsp kelp stock 1 tbsp non-cold mayonnaise 1 tbsp sesame oil ⁕ tbsp = tablespoon (Tbsp/measuring spoon) ▶ Cooking instructions 1. Soak the dried pollack in the kelp stock with mirin for 15 minutes. (Flipping occasionally.) 2. Cut the dried pollack and remove moisture. 3. Mix the dried pollack with starch. 4. Add oil to the pan and stir-fry the dried pollack. 5. Make the seasoning sauce and boil. 6. Once the seasoning sauce boils, turn off the heat and let cool slightly. 7. Mix the dried pollack with the seasoning. 8. Finish with mayonnaise and sesame oil. [Squid Salad] ▶ Ingredients 2 squids 1 cucumber 70 g water parsley Salt water (2 liters of water, 1 tbsp salt) -- Seasoning -- 3 tbsp gochujang (red pepper paste) 3 tbsp red pepper powder 1 tbsp minced garlic 1 tsp sugar 1/4 tsp salt 3x vinegar 2 tsp plum extract 1 tsp brown rice syrup 3 tbsp Tablespoon = Tablespoon (measuring spoon) = Tbsp Teaspoon = Teaspoon (measuring spoon) = tsp ▶ Cooking instructions 1. Clean and blanch the squid. 2. Marinate the cucumber and remove moisture. 3. Clean and chop the water parsley. 4. Make the seasoning. 5. Mix the squid and cucumber with the seasoning (3/4). 6. Mix the water parsley with the seasoning (1/4). [Raw Radish Salad] ▶ Ingredients 1 kg radish, 70 g green onions, Pickled: 1 tbsp seasoning, 1 tbsp coarse salt -- Seasoning -- 2 tbsp fine red pepper powder 2 tbsp coarse red pepper powder 1 tbsp anchovy sauce 1 tbsp ginger juice 1 tbsp minced garlic 2 tbsp raw sugar 1/2 tsp salt Roasted sesame seeds Tbsp = Tablespoon (measuring spoon) = Tbsp Teaspoon = Teaspoon (measuring spoon) = tsp ▶ Cooking instructions 1. Thinly slice the radish. 2. Marinate with salt and seasoning for 30 minutes to remove moisture. 3. Add fine red pepper powder and mix. 4. Add coarse red pepper powder and mix. 5. Add anchovy sauce, ginger juice, minced garlic, and raw sugar in that order and mix. 6. Season with salt. 7. Add green onions and mix. [Perilla Leaf Salad with Lotus Root] ▶ Ingredients: 300 g lotus root, 1 tsp minced garlic, 1 tsp salt, 2 tbsp citron marmalade, 4 tbsp perilla seed powder, 1 tbsp sesame oil Vinegar water: 1 liter of water, 1 tbsp vinegar Salt water (when blanching the lotus root): 1 liter of water, 1 tbsp salt ⁕ tbsp = tablespoon (Tbsp/measuring spoon), tsp = teaspoon (tsp/measuring spoon) ▶ Cooking instructions 1. Clean the lotus root. 2. Make the vinegar water. 3. Slice the lotus root and soak in the vinegar water for 10 minutes. 4. Rinse the lotus root in cold water, changing the water every now and then. 5. Blanch the lotus root. 6. Cool the blanched lotus root in cold water and remove moisture. 7. Make the seasoning in a bowl to mix the lotus root, add the lotus root and mix. 8. Finish with perilla seed powder and sesame oil. [Stir-fried Shiitake Mushrooms] ▶ Ingredients 500 g shiitake mushrooms 80 g yellow paprika 80 g red paprika A pinch of salt Avocado oil (or cooking oil) 1 tbsp minced garlic 4 tbsp soy sauce 1 tbsp sesame oil Salt water: 3 liters of water, 3 tbsp salt (45 g) ⁕ tbsp = tablespoon (Tbsp/measuring spoon) ▶ Cooking instructions 1. Clean the shiitake mushrooms, blanch in salt water, rinse in cold water and remove moisture. 2. Slice the shiitake mushrooms and paprika. 3. Stir-fry the paprika. 4. Stir-fry the minced garlic and soy sauce, then add the shiitake mushrooms and stir-fry. 5. Add the paprika, mix, and finish with sesame oil. [Stir-fried Jinmichae] ▶ Ingredients 300g Jinmichae 3 Tbsp Mirin -- Seasoning -- 3 Tbsp Gochujang 1 Tbsp Sugar 1 Tbsp Minced Garlic 1 Tbsp Soy Sauce 2 Tbsp Corn syrup 1 Tbsp Avocado oil or cooking oil 2 Tbsp Non-Col mayonnaise 1 Tbsp Sesame oil Sesame seeds ⁕ Tbsp = Tablespoon (Tbsp/measuring spoon) ▶ Cooking instructions 1. Cut the Jinmichae lengthwise. 2. Add Mirin and marinate for 10 minutes. 3. Add Gochujang, sugar, minced garlic, Soy Sauce, Corn syrup, and oil to a pan and boil. 4. Turn off the heat when the seasoning boils. 5. Add Jinmichae and mix. 6. Add mayonnaise and sesame oil and mix. ⁕ If the Jinmichae is dry, spray it with water and leave it for 10 minutes before cooking. (Adjust the time depending on the condition of the seaweed.) #Holiday side dish #Chuseok side dish #Side dish type Making holiday side dishes, Making side dishes, Side dish recipes, Side dish How to make delicious radish salad, How to make summer radish salad, How to make delicious radish salad, How to make radish salad, How to make delicious summer radish salad, How to make summe