A Feast for the Whole Family: 9 Luxurious Side Dish Recipes
A Feast for the Whole Family: 9 Luxurious Side Dish Recipes
9 Special Side Dishes Prepared with Love for My Daughter’s Birthday
Celebrating my beloved daughter’s birthday with these 9 special side dish recipes, prepared with utmost care. Create a bountiful birthday table with these delicious dishes that everyone, young and old, will love!
Tender Eggplant Side Dish- 3 fresh eggplants
- 100g tender pork
- 2 Tbsp minced garlic
- 2 Tbsp anchovy sauce
- 1/2 cup broth
- A pinch of perilla oil
- A pinch of sesame seeds
Sweet and Savory Bottle Gourd Side Dish- 1/4 fresh bottle gourd
- 3 spicy Cheongyang peppers
- 2 Tbsp minced garlic
- 2 Tbsp dried shiitake mushroom powder
- 3 Tbsp fish sauce
- 1/2 cup broth
- A pinch of sesame seeds
- A pinch of sesame oil
- A little cooking oil for stir-frying
Chewy Dried Sea Tangle Salad- 30g dried sea tangle (hizikia fusiforme)
- 1/2 onion
- 3 spicy Cheongyang peppers
- 2 Tbsp dried shiitake mushroom powder
- A pinch of sesame seeds
- A pinch of sesame oil
Crisp Bean Sprout Salad- 1 pack bean sprouts
- 2 Tbsp fish sauce
- Sesame seeds
- A pinch of sesame oil
Golden Grilled Fish- 1 whole fish
- A little cooking oil for grilling
Hearty Japchae (Glass Noodle Stir-fry)- 50g glass noodles
- 70g pork
- 1/2 onion
- 1/2 bell pepper
- 1 square fish cake
- A little chives
- A little green onion
- 2 Tbsp minced garlic
- 6 Tbsp soy sauce
- A pinch of sesame seeds
- A pinch of sesame oil
- A little cooking oil for stir-frying
Sweet and Savory Beef Bulgogi- 300g beef
- 1/4 carrot
- 3 Korean chili peppers (oigochu)
- 1/2 onion
- 2 Tbsp minced garlic
- 1/2 pear (for juice)
- 3 Tbsp soy sauce
- 3 Tbsp rice syrup
- 2 Tbsp cooking wine (mirin)
- A pinch of sesame seeds
- A pinch of sesame oil
- A pinch of black pepper
Rich Beef and Seaweed Soup- 200g beef
- 3 Tbsp anchovy sauce
- 6 cups broth
- 1 cup rehydrated seaweed
- A pinch of sesame oil
Hearty Beef Jangjorim (Soy-Braised Beef)- 150g beef
- 5 dried shiitake mushrooms
- 5 spicy Cheongyang peppers
- 10 whole garlic cloves
- 1/2 cup soy sauce
- 1 cup broth
- 3 Tbsp rice syrup
- A few vegetable scraps (for flavor)
- 1/4 fresh bottle gourd
- 3 spicy Cheongyang peppers
- 2 Tbsp minced garlic
- 2 Tbsp dried shiitake mushroom powder
- 3 Tbsp fish sauce
- 1/2 cup broth
- A pinch of sesame seeds
- A pinch of sesame oil
- A little cooking oil for stir-frying
Chewy Dried Sea Tangle Salad- 30g dried sea tangle (hizikia fusiforme)
- 1/2 onion
- 3 spicy Cheongyang peppers
- 2 Tbsp dried shiitake mushroom powder
- A pinch of sesame seeds
- A pinch of sesame oil
Crisp Bean Sprout Salad- 1 pack bean sprouts
- 2 Tbsp fish sauce
- Sesame seeds
- A pinch of sesame oil
Golden Grilled Fish- 1 whole fish
- A little cooking oil for grilling
Hearty Japchae (Glass Noodle Stir-fry)- 50g glass noodles
- 70g pork
- 1/2 onion
- 1/2 bell pepper
- 1 square fish cake
- A little chives
- A little green onion
- 2 Tbsp minced garlic
- 6 Tbsp soy sauce
- A pinch of sesame seeds
- A pinch of sesame oil
- A little cooking oil for stir-frying
Sweet and Savory Beef Bulgogi- 300g beef
- 1/4 carrot
- 3 Korean chili peppers (oigochu)
- 1/2 onion
- 2 Tbsp minced garlic
- 1/2 pear (for juice)
- 3 Tbsp soy sauce
- 3 Tbsp rice syrup
- 2 Tbsp cooking wine (mirin)
- A pinch of sesame seeds
- A pinch of sesame oil
- A pinch of black pepper
Rich Beef and Seaweed Soup- 200g beef
- 3 Tbsp anchovy sauce
- 6 cups broth
- 1 cup rehydrated seaweed
- A pinch of sesame oil
Hearty Beef Jangjorim (Soy-Braised Beef)- 150g beef
- 5 dried shiitake mushrooms
- 5 spicy Cheongyang peppers
- 10 whole garlic cloves
- 1/2 cup soy sauce
- 1 cup broth
- 3 Tbsp rice syrup
- A few vegetable scraps (for flavor)
- 1 pack bean sprouts
- 2 Tbsp fish sauce
- Sesame seeds
- A pinch of sesame oil
Golden Grilled Fish- 1 whole fish
- A little cooking oil for grilling
Hearty Japchae (Glass Noodle Stir-fry)- 50g glass noodles
- 70g pork
- 1/2 onion
- 1/2 bell pepper
- 1 square fish cake
- A little chives
- A little green onion
- 2 Tbsp minced garlic
- 6 Tbsp soy sauce
- A pinch of sesame seeds
- A pinch of sesame oil
- A little cooking oil for stir-frying
Sweet and Savory Beef Bulgogi- 300g beef
- 1/4 carrot
- 3 Korean chili peppers (oigochu)
- 1/2 onion
- 2 Tbsp minced garlic
- 1/2 pear (for juice)
- 3 Tbsp soy sauce
- 3 Tbsp rice syrup
- 2 Tbsp cooking wine (mirin)
- A pinch of sesame seeds
- A pinch of sesame oil
- A pinch of black pepper
Rich Beef and Seaweed Soup- 200g beef
- 3 Tbsp anchovy sauce
- 6 cups broth
- 1 cup rehydrated seaweed
- A pinch of sesame oil
Hearty Beef Jangjorim (Soy-Braised Beef)- 150g beef
- 5 dried shiitake mushrooms
- 5 spicy Cheongyang peppers
- 10 whole garlic cloves
- 1/2 cup soy sauce
- 1 cup broth
- 3 Tbsp rice syrup
- A few vegetable scraps (for flavor)
- 50g glass noodles
- 70g pork
- 1/2 onion
- 1/2 bell pepper
- 1 square fish cake
- A little chives
- A little green onion
- 2 Tbsp minced garlic
- 6 Tbsp soy sauce
- A pinch of sesame seeds
- A pinch of sesame oil
- A little cooking oil for stir-frying
Sweet and Savory Beef Bulgogi- 300g beef
- 1/4 carrot
- 3 Korean chili peppers (oigochu)
- 1/2 onion
- 2 Tbsp minced garlic
- 1/2 pear (for juice)
- 3 Tbsp soy sauce
- 3 Tbsp rice syrup
- 2 Tbsp cooking wine (mirin)
- A pinch of sesame seeds
- A pinch of sesame oil
- A pinch of black pepper
Rich Beef and Seaweed Soup- 200g beef
- 3 Tbsp anchovy sauce
- 6 cups broth
- 1 cup rehydrated seaweed
- A pinch of sesame oil
Hearty Beef Jangjorim (Soy-Braised Beef)- 150g beef
- 5 dried shiitake mushrooms
- 5 spicy Cheongyang peppers
- 10 whole garlic cloves
- 1/2 cup soy sauce
- 1 cup broth
- 3 Tbsp rice syrup
- A few vegetable scraps (for flavor)
- 200g beef
- 3 Tbsp anchovy sauce
- 6 cups broth
- 1 cup rehydrated seaweed
- A pinch of sesame oil
Hearty Beef Jangjorim (Soy-Braised Beef)- 150g beef
- 5 dried shiitake mushrooms
- 5 spicy Cheongyang peppers
- 10 whole garlic cloves
- 1/2 cup soy sauce
- 1 cup broth
- 3 Tbsp rice syrup
- A few vegetable scraps (for flavor)
Cooking Instructions
Step 1
[Eggplant Side Dish] First, heat a little cooking oil in a pan and sauté the minced garlic and pork until fragrant. Once the pork is partially cooked, add a splash of soy sauce for depth of flavor and season with pepper. 
Step 2
[Eggplant Side Dish] Add the sliced eggplant and the prepared broth to the pan with the cooked pork and stir-fry together. Once the eggplant is tender, season with anchovy sauce to taste. 
Step 3
[Eggplant Side Dish] When the eggplant is sufficiently cooked, add the sliced onion and Cheongyang peppers and stir-fry until the vegetables are slightly softened. The sweetness of the onion and the spiciness of the pepper will blend together. 
Step 4
[Eggplant Side Dish] Finally, add sesame seeds for nuttiness and a drizzle of perilla oil (or sesame oil) for aroma. Toss gently to combine. Your delicious eggplant side dish is ready! 
Step 5
[Bottle Gourd Side Dish] Peel the bottle gourd, remove the seeds, and cut into bite-sized pieces (about 1cm thick). Slice the Cheongyang peppers similarly. Heat cooking oil in a pan, sauté minced garlic until fragrant, then add the sliced bottle gourd and stir-fry. Once the gourd is slightly cooked, pour in the broth and bring to a simmer. 
Step 6
[Bottle Gourd Side Dish] As the bottle gourd becomes translucent, add the fish sauce and dried shiitake mushroom powder, mixing well. Add the sliced Cheongyang peppers and cook for another moment. The shiitake mushroom powder adds a subtle umami flavor. 
Step 7
[Bottle Gourd Side Dish] Turn off the heat, then drizzle with sesame seeds and sesame oil for a delightful finish. Your sweet and savory bottle gourd side dish is complete! 
Step 8
[Dried Sea Tangle Salad] Soak the dried sea tangle in lukewarm water for about 20-30 minutes until softened. Rinse it thoroughly multiple times to remove any debris and squeeze out excess water. Chop into bite-sized pieces. Thinly julienne the onion and Cheongyang peppers. 
Step 9
[Dried Sea Tangle Salad] Heat cooking oil in a pan and sauté minced garlic until fragrant. Add the prepared sea tangle and stir-fry briefly. Season with fish sauce to taste. Adjust the amount of fish sauce based on the quantity of sea tangle and your preference. 
Step 10
[Dried Sea Tangle Salad] Add the julienned onion and Cheongyang peppers, and stir-fry briefly with the sea tangle. Finally, add the dried shiitake mushroom powder, sesame seeds, and sesame oil, mixing well. Enjoy this chewy and aromatic sea tangle salad! 
Step 11
[Bean Sprout Salad] Add the bean sprouts to boiling water, cover, and cook for 3-4 minutes to maintain a crisp texture. Rinse the cooked bean sprouts under cold water and drain thoroughly. In a large bowl, combine the bean sprouts with fish sauce, sesame seeds, and sesame oil, then gently toss to mix. 
Step 12
[Grilled Fish] Make a few shallow scores on the cleaned fish. Heat a generous amount of cooking oil in a pan over medium heat and grill both sides of the fish until golden brown and crispy. Ensure the skin is nicely crisped. 
Step 13
[Japchae] Slice the fish cake and all the vegetables (onion, bell pepper, chives, green onion) into uniform, thin strips. Chives and green onions are added towards the end for freshness, so chop them in advance. 
Step 14
[Japchae] Heat cooking oil in a pan and sauté minced garlic with the pork. Once the pork is cooked, add the prepared vegetables like onion and bell pepper, stir-frying quickly over high heat to keep them crisp. Season with soy sauce. 
Step 15
[Japchae] Soak the glass noodles in water until softened. Then, boil them in water with 1 tablespoon of soy sauce until translucent and tender. Drain well. 
Step 16
[Japchae] In a large pan, combine the boiled glass noodles with the stir-fried vegetables and additional soy sauce. Stir-fry while mixing well. To prevent the noodles from sticking or becoming soggy, it’s good to coat them with a little sesame oil (or cooking oil) at the end. 
Step 17
[Japchae] On a large platter or bowl, arrange the glass noodles as the base. Top with the stir-fried vegetables and meat. Finally, garnish with chopped chives and green onions. Sprinkle with sesame seeds for a delightful finish. Your appetizing Japchae is ready! 
Step 18
[Beef Bulgogi] Pat the beef dry with paper towels to remove any excess blood. Julienne the carrot, Korean chili peppers, and onion into similar thin strips (about 0.5cm thick). For the Korean chili peppers, remove the seeds to reduce spiciness. 
Step 19
[Beef Bulgogi] In a bowl, combine the dried beef with soy sauce, cooking wine, minced garlic, rice syrup, and black pepper. Add grated pear (or pear juice) to tenderize the meat and add sweetness. Gently mix everything together and let it marinate for at least 30 minutes. 
Step 20
[Beef Bulgogi] Heat a pan and add the marinated beef. Stir-fry quickly over high heat. When the beef is almost cooked, add the julienned carrot, Korean chili peppers, and onion. Stir-fry together, ensuring the vegetables remain crisp. 
Step 21
[Beef Bulgogi] Once the beef and vegetables are fully cooked, turn off the heat. Drizzle with sesame oil and sprinkle with sesame seeds for an aromatic finish. Serve immediately for the best taste. 
Step 22
[Beef and Seaweed Soup] Cut the beef for soup into bite-sized pieces (about 2-3cm). Rehydrate the dried seaweed, rinse it thoroughly, and drain. 
Step 23
[Beef and Seaweed Soup] Heat sesame oil in a pot and stir-fry the beef until its color changes. Add the rehydrated seaweed and stir-fry together until the seaweed is coated in oil and becomes tender. 
Step 24
[Beef and Seaweed Soup] Pour in plenty of broth made from anchovies and kelp, and season with anchovy sauce. Once the soup boils, reduce the heat to medium-low and simmer until the beef and seaweed are very tender. Taste and adjust seasoning, adding more anchovy sauce if needed. 
Step 25
[Beef Jangjorim] In a pot, combine 4 cups of water, beef, rehydrated dried shiitake mushrooms, and vegetable scraps (like green onion whites or onion peels) for added flavor. Bring to a boil, then reduce heat to medium-low and simmer gently for 20-30 minutes to create beef broth. 
Step 26
[Beef Jangjorim] Strain the broth through a sieve to get a clear liquid. Set aside the strained beef and shiitake mushrooms to cool. 
Step 27
[Beef Jangjorim] Cut the cooled beef and shiitake mushrooms into bite-sized pieces. Slice the Cheongyang peppers to a similar size. 
Step 28
[Beef Jangjorim] Tip: Briefly blanch the sliced Cheongyang peppers in boiling water, then shock them in ice water. This helps them retain their vibrant green color when added to the jangjorim. Drain them well after blanching. 
Step 29
[Beef Jangjorim] In a pot, combine the strained beef broth and soy sauce. Bring to a boil, then add the sliced beef and shiitake mushrooms. Simmer over medium-low heat until the liquid reduces. 
Step 30
[Beef Jangjorim] As the sauce thickens, add the rice syrup and cook until it becomes glossy. Finally, add the whole garlic cloves and simmer for a little longer. Turn off the heat. Let it cool completely, then transfer to a container and garnish with the blanched Cheongyang peppers. 
