Hearty Homemade Side Dishes: 5 Essential Recipes
Hearty Homemade Side Dishes: 5 Essential Recipes
Busy Weekdays Made Easy: 5 Homemade Side Dishes Prepared on a Lazy Weekend
With the new school term in full swing, life gets hectic. Here are 5 of our family’s favorite homemade side dishes, lovingly prepared during a quiet weekend. Having these ready means peace of mind for busy mornings!
Beef Brisket Simmering Ingredients- Beef brisket 700g
- Water 3 cups
- Napa cabbage leaves 5
- Radish 1/5 medium
- Water 3 cups (additional)
- Cooking wine (Cheongju) 1/2 cup
Beef Brisket Simmering Seasoning Ingredients- Beef broth 2 cups
- Whole garlic cloves 1 handful (approx. 10-15)
- Green chili peppers 12
- Soy sauce 5 Tbsp
- Mirin (or cooking wine) 2 Tbsp
- Rice syrup (or corn syrup) 4 Tbsp
- Toasted sesame seeds, a pinch
Stir-fried Anchovies Ingredients- Dried anchovies (for broth) 100g
- Whole garlic cloves 10
- Spicy green chili peppers (Cheongyang peppers) 3
- Soy sauce 1 Tbsp
- Mirin (or cooking wine) 3 Tbsp
- Rice syrup (or corn syrup) 2 Tbsp
- Cooking oil
- Sesame oil
- Ground sesame seeds
- Mayonnaise, a little (optional)
Vegetable Side Dish Ingredients- Oriental false nettle (Naengyi) 150g
- Bean sprouts 200g
- Oyster mushrooms 1 bag (approx. 150-200g)
- Onion 1/2 medium
- Spicy green chili peppers (Cheongyang peppers) 2
- Fish sauce or soy sauce, a little
- Sesame oil, a little
- Ground sesame seeds, a little
- Minced garlic, a little
- Beef broth 2 cups
- Whole garlic cloves 1 handful (approx. 10-15)
- Green chili peppers 12
- Soy sauce 5 Tbsp
- Mirin (or cooking wine) 2 Tbsp
- Rice syrup (or corn syrup) 4 Tbsp
- Toasted sesame seeds, a pinch
Stir-fried Anchovies Ingredients- Dried anchovies (for broth) 100g
- Whole garlic cloves 10
- Spicy green chili peppers (Cheongyang peppers) 3
- Soy sauce 1 Tbsp
- Mirin (or cooking wine) 3 Tbsp
- Rice syrup (or corn syrup) 2 Tbsp
- Cooking oil
- Sesame oil
- Ground sesame seeds
- Mayonnaise, a little (optional)
Vegetable Side Dish Ingredients- Oriental false nettle (Naengyi) 150g
- Bean sprouts 200g
- Oyster mushrooms 1 bag (approx. 150-200g)
- Onion 1/2 medium
- Spicy green chili peppers (Cheongyang peppers) 2
- Fish sauce or soy sauce, a little
- Sesame oil, a little
- Ground sesame seeds, a little
- Minced garlic, a little
- Oriental false nettle (Naengyi) 150g
- Bean sprouts 200g
- Oyster mushrooms 1 bag (approx. 150-200g)
- Onion 1/2 medium
- Spicy green chili peppers (Cheongyang peppers) 2
- Fish sauce or soy sauce, a little
- Sesame oil, a little
- Ground sesame seeds, a little
- Minced garlic, a little
Cooking Instructions
Step 1
First, we’ll prepare the beef brisket side dish. Chop the Napa cabbage into bite-sized pieces and peel and cut the radish into appropriate sizes. Have them ready.
Step 2
In a pressure cooker, combine the beef brisket, 3 cups of water, the prepared Napa cabbage and radish, and 1/2 cup of cooking wine. Close the lid, and once the pressure cooker starts to whistle, cook over medium heat for about 20 minutes. This will tenderize the beef and create a flavorful broth.
Step 3
Carefully remove the cooked beef brisket and cut it into bite-sized pieces, about 2-3 cm in size. Pour 2 cups of the broth from the pressure cooker into a pot. Add the cut beef brisket and whole garlic cloves, and begin simmering over medium-low heat.
Step 4
Once the broth has reduced to a simmer, add 5 Tbsp of soy sauce, 2 Tbsp of mirin, and 4 Tbsp of rice syrup. Stir well to combine. Taste and adjust the sweetness and saltiness to your preference. If it’s too salty, add a little water; if you prefer it sweeter, add more rice syrup.
Step 5
When the liquid has reduced to a glaze, add the chopped green chili peppers and simmer for another minute. Turn off the heat, transfer to a serving dish, and sprinkle with toasted sesame seeds to finish. Your beef brisket side dish is ready!
Step 6
Now, let’s make the stir-fried anchovies. Slice the whole garlic cloves thinly (julienne) or cut them in half. Finely chop the spicy green chili peppers.
Step 7
Heat a frying pan with a little cooking oil. First, sauté the sliced garlic over low heat until fragrant. Once the garlic is lightly golden, add the dried anchovies and stir-fry them together. Be careful not to burn the anchovies.
Step 8
Push the anchovies to one side of the pan. In the empty space, add 1 Tbsp soy sauce, 3 Tbsp mirin, and 2 Tbsp rice syrup. Let it simmer briefly, then toss everything together with the anchovies. This ensures the seasoning coats the anchovies evenly.
Step 9
Add the chopped spicy green chili peppers and mix gently. Finally, stir in sesame oil, ground sesame seeds, and a small amount of mayonnaise. Stir-fry briefly until everything is well combined. The mayonnaise is optional but adds a wonderfully creamy texture. This helps prevent the anchovies from sticking together and gives them a nice sheen.
Step 10
Let’s prepare three types of vegetable side dishes. Wash the Oriental false nettle and bean sprouts thoroughly, then blanch them separately in boiling water. Rinse the blanched greens under cold water and squeeze out any excess moisture. In a bowl, combine the greens with a little fish sauce (or soy sauce), sesame oil, ground sesame seeds, and minced garlic. Mix gently. For the oyster mushrooms, separate them into strands. Slice the onion thinly. Heat some oil in a pan and sauté the sliced onion, oyster mushrooms, and chopped spicy green chilies until the vegetables soften. Season with salt or fish sauce to taste, and finish with sesame oil and ground sesame seeds.
Step 11
Adding these carefully prepared vegetable side dishes will create an even more abundant and delightful meal spread.
Step 12
These hearty homemade side dishes, prepared in advance on a weekend, are a lifesaver! Knowing they’re ready makes those busy mornings incredibly smooth, and it’s wonderful how my husband can prepare a warm meal for me. Enjoy your delicious mealtime!
