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고민끝!!! 누구나 잘먹는 반찬 28가지 /반찬만들기/집밥/밑반찬

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22 recipes

Sausage and Potato Stir-fry is a popular dish in Korea, often enjoyed for its hearty and comforting flavors. It combines protein and vegetables in a quick, one-pan meal, making it perfect for busy weeknights. This dish reflects the Korean love for stir-frying, which allows for vibrant flavors and textures. Variations exist globally, adapting to local ingredients and tastes, showcasing its versatility.

Ingredients

  • ●sausage
  • ●potatoes
  • ●onion
  • ●bell pepper
  • ●garlic
  • ●soy sauce
  • ●black pepper
  • ●green onion
  • ●vegetable oil
  • ●carrot
  • ●ginger
  • ●sesame oil
  • ●red pepper flakes
  • ●salt

Instructions

  1. 1Heat vegetable oil in a large skillet over medium heat until shimmering.
  2. 2Add sliced sausage and cook until browned, about 5-7 minutes.
  3. 3Remove sausage and set aside, leaving the oil in the skillet.
  4. 4Add diced potatoes and cook until tender, about 10-12 minutes, stirring occasionally.
  5. 5Stir in chopped onion, bell pepper, and carrot; cook until softened, about 5 minutes.
  6. 6Add minced garlic and ginger; sauté until fragrant, about 1 minute.
  7. 7Return sausage to the skillet and mix well with vegetables.
  8. 8Pour in soy sauce, sesame oil, and sprinkle with black pepper and red pepper flakes; stir to combine.
  9. 9Cook for another 2-3 minutes, allowing flavors to meld.
  10. 10Garnish with chopped green onion before serving.

Ingredient Alternatives

sausage

Healthier: chicken sausage

Cheaper: pork sausage

Chicken sausage reduces calories while maintaining flavor.

potatoes

Healthier: sweet potatoes

Cheaper: yams

Sweet potatoes provide more nutrients and fiber.

soy sauce

Healthier: tamari

Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

sesame oil

Healthier: olive oil

Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

Techniques

sautéingmixing

Equipment

large skilletcutting boardknifespatula
🌶️🌶️🌶️Mediumsoy

Also Known As

Sausage Potato Stir-fryKorean Sausage Stir-fry
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • ●4 medium zucchinis, sliced
  • ●2 tablespoons olive oil
  • ●3 cloves garlic, minced
  • ●1/2 teaspoon salt
  • ●1/4 teaspoon black pepper
  • ●1/2 teaspoon red pepper flakes (optional)
  • ●1 tablespoon soy sauce (or tamari for gluten-free)
  • ●1 tablespoon sesame seeds (for garnish)

Instructions

  1. 1Heat the olive oil in a large skillet over medium heat.
  2. 2Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. 3Add the sliced zucchinis to the skillet and stir-fry for about 5-7 minutes until they are tender but still crisp.
  4. 4Season the zucchinis with salt, black pepper, and red pepper flakes (if using).
  5. 5Pour in the soy sauce and stir to combine, cooking for an additional 1-2 minutes.
  6. 6Remove from heat and transfer to a serving dish.
  7. 7Garnish with sesame seeds before serving.

Equipment

large skilletspatulacutting boardknife
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • ●1 bunch radishes, thinly sliced
  • ●1/2 cucumber, diced
  • ●1/4 red onion, thinly sliced
  • ●1/4 cup fresh parsley, chopped
  • ●2 tbsp olive oil
  • ●1 tbsp lemon juice
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper

Instructions

  1. 1In a large bowl, combine the sliced radishes, diced cucumber, and sliced red onion.
  2. 2Add the chopped parsley to the bowl.
  3. 3In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
  4. 4Pour the dressing over the salad ingredients and toss gently to combine.
  5. 5Let the salad sit for about 10 minutes to allow the flavors to meld.
  6. 6Serve chilled or at room temperature.

Equipment

large bowlsmall bowlwhisk
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • ●2 cups fresh shiitake mushrooms, sliced
  • ●4 cups mixed salad greens
  • ●1/2 cup cherry tomatoes, halved
  • ●1/4 cup red onion, thinly sliced
  • ●1/4 cup cucumber, sliced
  • ●1/4 cup carrots, shredded
  • ●1/4 cup sesame dressing
  • ●1 tbsp olive oil
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper

Instructions

  1. 1In a skillet, heat olive oil over medium heat.
  2. 2Add sliced shiitake mushrooms and sauté for about 5 minutes until they are tender.
  3. 3Season with salt and black pepper, then remove from heat and let cool.
  4. 4In a large bowl, combine mixed salad greens, cherry tomatoes, red onion, cucumber, and shredded carrots.
  5. 5Add the cooled shiitake mushrooms to the salad bowl.
  6. 6Drizzle sesame dressing over the salad and toss gently to combine.
  7. 7Taste and adjust seasoning if necessary.
  8. 8Serve immediately as a refreshing salad.

Equipment

skilletlarge bowlcutting boardknife

Ingredients

  • ●2 cups bean sprouts
  • ●1/2 cup shredded carrots
  • ●1/4 cup chopped green onions
  • ●1/4 cup chopped cilantro
  • ●1/4 cup rice vinegar
  • ●2 tbsp soy sauce
  • ●1 tbsp sesame oil
  • ●1 tsp sugar
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 tsp red pepper flakes (optional)

Instructions

  1. 1Rinse the bean sprouts under cold water and drain well.
  2. 2In a large bowl, combine the bean sprouts, shredded carrots, chopped green onions, and chopped cilantro.
  3. 3In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, salt, black pepper, and red pepper flakes (if using).
  4. 4Pour the dressing over the salad ingredients in the large bowl.
  5. 5Toss everything together until well combined and the dressing evenly coats the vegetables.
  6. 6Let the salad sit for about 10 minutes to allow the flavors to meld.
  7. 7Taste and adjust seasoning if necessary, adding more salt or vinegar to your preference.
  8. 8Serve chilled or at room temperature as a refreshing side dish.

Equipment

large bowlsmall bowlwhiskmeasuring cupsmeasuring spoons

Ingredients

  • ●1 lb sausage (sliced)
  • ●2 cups bell peppers (sliced)
  • ●1 cup broccoli florets
  • ●1 cup snap peas
  • ●1 medium onion (sliced)
  • ●3 cloves garlic (minced)
  • ●2 tbsp soy sauce
  • ●1 tbsp olive oil
  • ●1 tsp ginger (grated)
  • ●1/2 tsp black pepper
  • ●1/4 tsp red pepper flakes (optional)

Instructions

  1. 1Heat olive oil in a large skillet over medium heat.
  2. 2Add the sliced sausage and cook until browned, about 5-7 minutes.
  3. 3Add the sliced onion and minced garlic to the skillet, sauté for 2-3 minutes until fragrant.
  4. 4Stir in the bell peppers, broccoli, and snap peas, cooking for another 5-7 minutes until vegetables are tender-crisp.
  5. 5Add the grated ginger, soy sauce, black pepper, and red pepper flakes (if using). Stir well to combine.
  6. 6Cook for an additional 2-3 minutes to heat through and allow flavors to meld.
  7. 7Taste and adjust seasoning if necessary.
  8. 8Remove from heat and serve immediately.

Equipment

large skilletcutting boardknifespatula
🌶️🌶️🌶️Low

Ingredients

  • ●1 block (14 oz) firm tofu
  • ●2 tbsp soy sauce
  • ●1 tbsp olive oil
  • ●1 tbsp maple syrup
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1/2 tsp black pepper
  • ●1/2 tsp smoked paprika
  • ●1/2 tsp salt

Instructions

  1. 1Press the tofu for at least 30 minutes to remove excess moisture.
  2. 2In a small bowl, whisk together soy sauce, olive oil, maple syrup, garlic powder, onion powder, black pepper, smoked paprika, and salt.
  3. 3Cut the pressed tofu into 1/2-inch thick slices or cubes.
  4. 4Marinate the tofu in the sauce for at least 15 minutes, turning occasionally to coat all sides.
  5. 5Preheat the grill to medium-high heat.
  6. 6Place the marinated tofu on the grill and cook for about 5-7 minutes on each side, or until grill marks appear and the tofu is heated through.
  7. 7Remove the tofu from the grill and let it rest for a few minutes before serving.
  8. 8Serve the grilled tofu with your choice of sides or on a salad.

Equipment

grillmixing bowltofu pressspatula

Ingredients

  • ●2 medium zucchinis, grated
  • ●1 cup all-purpose flour
  • ●1/2 tsp baking powder
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 cup grated Parmesan cheese (optional)
  • ●2 large eggs
  • ●1/4 cup milk
  • ●2 tbsp olive oil (for frying)

Instructions

  1. 1Grate the zucchinis and place them in a clean kitchen towel. Squeeze out excess moisture.
  2. 2In a large bowl, combine the grated zucchini, flour, baking powder, salt, and black pepper. Mix well.
  3. 3If using, add the grated Parmesan cheese to the mixture and stir to combine.
  4. 4In a separate bowl, whisk together the eggs and milk until well combined.
  5. 5Pour the egg mixture into the zucchini mixture and stir until just combined.
  6. 6Heat olive oil in a large skillet over medium heat.
  7. 7Scoop about 1/4 cup of the batter onto the skillet for each pancake. Flatten slightly with a spatula.
  8. 8Cook for 3-4 minutes on each side, or until golden brown and cooked through.
  9. 9Remove from the skillet and place on a paper towel to drain excess oil.
  10. 10Serve warm with your choice of toppings, such as sour cream or yogurt.

Equipment

graterlarge bowlwhiskskilletspatulapaper towels

Ingredients

  • ●200g crab sticks, sliced
  • ●150g mushrooms, sliced
  • ●1 bell pepper, sliced
  • ●2 cloves garlic, minced
  • ●1 tbsp soy sauce
  • ●1 tbsp oyster sauce
  • ●1 tsp sesame oil
  • ●1/2 tsp black pepper
  • ●2 tbsp vegetable oil
  • ●1 green onion, chopped

Instructions

  1. 1Heat the vegetable oil in a large pan over medium heat.
  2. 2Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. 3Add the sliced mushrooms and bell pepper to the pan, and stir-fry for 3-4 minutes until they start to soften.
  4. 4Add the sliced crab sticks to the pan and stir gently to combine with the vegetables.
  5. 5Pour in the soy sauce and oyster sauce, stirring to coat all the ingredients evenly.
  6. 6Drizzle the sesame oil over the stir-fry and add black pepper, mixing well.
  7. 7Continue to cook for another 2-3 minutes until everything is heated through.
  8. 8Remove from heat and garnish with chopped green onion before serving.

Equipment

large panspatulaknifecutting board

Ingredients

  • ●1 block (14 oz) firm tofu
  • ●1 cup breadcrumbs
  • ●1/2 cup all-purpose flour
  • ●1/2 cup water
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●1/2 tsp paprika
  • ●Oil for frying

Instructions

  1. 1Press the tofu to remove excess moisture for about 30 minutes.
  2. 2Once pressed, cut the tofu into thick slices (about 1/2 inch each).
  3. 3In a shallow bowl, mix the flour, garlic powder, onion powder, salt, black pepper, and paprika.
  4. 4In another bowl, pour the water.
  5. 5In a third bowl, place the breadcrumbs.
  6. 6Dip each tofu slice into the flour mixture, then into the water, and finally coat with breadcrumbs.
  7. 7Heat oil in a pan over medium heat.
  8. 8Fry the tofu cutlets for about 4-5 minutes on each side or until golden brown.
  9. 9Remove from the pan and place on paper towels to drain excess oil.
  10. 10Serve hot with your favorite dipping sauce.

Equipment

cutting boardknifeshallow bowlsfrying panpaper towels

This dish combines the unique flavors of crab sticks and perilla leaves, popular in various Asian cuisines, particularly in Korean cooking.

Ingredients

  • ●1 cup crab sticks, shredded
  • ●10 perilla leaves, chopped
  • ●1/2 cup all-purpose flour
  • ●1/2 cup water
  • ●1/4 tsp salt
  • ●1/4 tsp black pepper
  • ●1 tbsp vegetable oil for frying

Instructions

  1. 1In a mixing bowl, combine the shredded crab sticks, chopped perilla leaves, all-purpose flour, water, salt, and black pepper. Mix until well combined.
  2. 2Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
  3. 3Once the oil is hot, pour a ladleful of the batter into the skillet, spreading it out into a round pancake shape.
  4. 4Cook for about 3-4 minutes or until the bottom is golden brown.
  5. 5Flip the pancake and cook for another 3-4 minutes on the other side until golden brown and cooked through.
  6. 6Remove the pancake from the skillet and place it on a paper towel to absorb excess oil.
  7. 7Repeat the process with the remaining batter, adding more oil to the skillet as needed.
  8. 8Serve the pancakes warm with a dipping sauce of your choice.

Equipment

mixing bowlnon-stick skilletladlespatula
gluten-freedairy-free

Ingredients

  • ●2 lbs pork shoulder
  • ●1/4 cup soy sauce
  • ●1/4 cup rice wine
  • ●1/4 cup sugar
  • ●1 onion, chopped
  • ●4 cloves garlic, minced
  • ●1 inch ginger, sliced
  • ●2 cups water
  • ●2 star anise
  • ●1 cinnamon stick
  • ●1 tsp black peppercorns
  • ●2 green onions, chopped for garnish

Instructions

  1. 1Heat a large pot over medium heat and add the pork shoulder, browning on all sides.
  2. 2Remove the pork and set aside. In the same pot, add the chopped onion, garlic, and ginger, sautéing until fragrant.
  3. 3Add the soy sauce, rice wine, and sugar to the pot, stirring to combine.
  4. 4Return the pork to the pot and add the water, star anise, cinnamon stick, and black peppercorns.
  5. 5Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  6. 6Let the pork braise for about 2-3 hours, or until tender, turning occasionally.
  7. 7Once the pork is tender, remove it from the pot and let it rest for a few minutes before slicing.
  8. 8Meanwhile, increase the heat to medium-high and reduce the braising liquid until slightly thickened.
  9. 9Slice the pork and serve it drizzled with the reduced sauce, garnished with chopped green onions.

Equipment

large potcutting boardknifemeasuring cupsmeasuring spoons

Ingredients

  • ●1 lb beef, cut into cubes
  • ●2 cups pumpkin, peeled and diced
  • ●1 onion, chopped
  • ●3 cloves garlic, minced
  • ●1 inch ginger, grated
  • ●2 tbsp curry powder
  • ●1 tsp turmeric
  • ●1 can coconut milk (13.5 oz)
  • ●2 tbsp vegetable oil
  • ●1 tbsp brown sugar
  • ●1 tsp salt
  • ●1/2 tsp black pepper
  • ●1 cup beef broth
  • ●1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. 1Heat the vegetable oil in a large pot over medium heat.
  2. 2Add the chopped onion and sauté until translucent, about 5 minutes.
  3. 3Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. 4Add the beef cubes to the pot and brown on all sides, about 5-7 minutes.
  5. 5Sprinkle in the curry powder, turmeric, salt, and black pepper, stirring to coat the beef evenly.
  6. 6Pour in the coconut milk and beef broth, then add the diced pumpkin and brown sugar.
  7. 7Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
  8. 8Let it cook for about 1.5 to 2 hours, or until the beef is tender and the pumpkin is soft.
  9. 9Taste and adjust seasoning if necessary.
  10. 10Serve hot, garnished with fresh cilantro.

Equipment

large potwooden spoonknifecutting board
🌶️🌶️🌶️Low

Ingredients

  • ●1 cup pumpkin puree
  • ●1/2 cup breadcrumbs
  • ●1/4 cup grated Parmesan cheese
  • ●1/4 cup chopped fresh parsley
  • ●1/2 tsp garlic powder
  • ●1/2 tsp onion powder
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 tsp nutmeg
  • ●1/4 tsp cinnamon
  • ●1 egg

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2In a large bowl, combine the pumpkin puree, breadcrumbs, Parmesan cheese, parsley, garlic powder, onion powder, salt, black pepper, nutmeg, and cinnamon.
  3. 3Add the egg to the mixture and mix until well combined.
  4. 4Form the mixture into small meatballs, about 1 inch in diameter.
  5. 5Place the meatballs on a baking sheet lined with parchment paper.
  6. 6Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
  7. 7Remove from the oven and let cool slightly before serving.

Equipment

baking sheetmixing bowlparchment paper

Ingredients

  • ●1 cup shredded cabbage
  • ●1/2 cup shredded carrots
  • ●1/2 cup bean sprouts
  • ●1/4 cup chopped green onions
  • ●1/4 cup soy sauce
  • ●1 tsp minced garlic
  • ●1 tsp minced ginger
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1 package egg roll wrappers (about 12)
  • ●Oil for frying

Instructions

  1. 1In a large bowl, combine the shredded cabbage, carrots, bean sprouts, and green onions.
  2. 2In a small bowl, mix together the soy sauce, garlic, ginger, salt, and pepper.
  3. 3Pour the soy sauce mixture over the vegetables and toss to combine.
  4. 4Lay an egg roll wrapper on a clean surface with a corner pointing towards you.
  5. 5Place about 2 tablespoons of the vegetable mixture in the center of the wrapper.
  6. 6Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal the egg roll.
  7. 7Repeat with the remaining wrappers and filling.
  8. 8Heat oil in a deep frying pan over medium heat.
  9. 9Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
  10. 10Remove from oil and drain on paper towels.
  11. 11Serve hot with dipping sauce of your choice.

Equipment

large bowlsmall bowldeep frying pantongspaper towels
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • ●500g lotus root, peeled and sliced
  • ●2 cups vegetable broth
  • ●2 tbsp soy sauce
  • ●1 tbsp rice vinegar
  • ●1 tbsp sugar
  • ●1 tsp ginger, minced
  • ●2 cloves garlic, minced
  • ●1 tbsp sesame oil
  • ●2 green onions, chopped
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper

Instructions

  1. 1In a large pot, heat the sesame oil over medium heat.
  2. 2Add the minced ginger and garlic, sautéing until fragrant, about 1 minute.
  3. 3Add the sliced lotus root to the pot and stir to coat with the oil.
  4. 4Pour in the vegetable broth, soy sauce, rice vinegar, and sugar. Stir well to combine.
  5. 5Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  6. 6Let it simmer for about 30 minutes, or until the lotus root is tender.
  7. 7Season with salt and black pepper to taste.
  8. 8Remove from heat and let it sit for a few minutes to absorb the flavors.
  9. 9Garnish with chopped green onions before serving.
  10. 10Serve warm as a side dish or main dish.

Equipment

large potcutting boardknifemeasuring cupsmeasuring spoons
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • ●400g firm tofu, cubed
  • ●200g crown daisy (also known as garland chrysanthemum), washed and chopped
  • ●2 tbsp vegetable oil
  • ●3 cloves garlic, minced
  • ●1 tbsp soy sauce
  • ●1 tsp sesame oil
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/2 tsp red pepper flakes (optional)

Instructions

  1. 1Press the tofu to remove excess moisture, then cut it into cubes.
  2. 2Heat the vegetable oil in a large pan or wok over medium-high heat.
  3. 3Add the minced garlic and sauté for about 30 seconds until fragrant.
  4. 4Add the cubed tofu to the pan and stir-fry for about 5-7 minutes until golden brown on all sides.
  5. 5Pour in the soy sauce, sesame oil, salt, and black pepper, stirring to coat the tofu evenly.
  6. 6Add the chopped crown daisy to the pan and stir-fry for an additional 2-3 minutes until the greens are wilted.
  7. 7If using, sprinkle the red pepper flakes over the dish for added spice.
  8. 8Taste and adjust seasoning if necessary, adding more soy sauce or salt as desired.
  9. 9Remove from heat and serve hot with rice or noodles.

Equipment

large panspatulaknifecutting board
🌶️🌶️🌶️Low

Ingredients

  • ●2 lbs potatoes, peeled and cut into chunks
  • ●1 cup vegetable broth
  • ●1/2 cup onion, chopped
  • ●2 cloves garlic, minced
  • ●2 tbsp olive oil
  • ●1 tsp salt
  • ●1/2 tsp black pepper
  • ●1 tsp dried thyme
  • ●1 tsp dried rosemary

Instructions

  1. 1Heat olive oil in a large pot over medium heat.
  2. 2Add chopped onions and minced garlic, sauté until onions are translucent.
  3. 3Add the potato chunks to the pot and stir to coat with the oil.
  4. 4Pour in the vegetable broth and add salt, pepper, thyme, and rosemary.
  5. 5Bring the mixture to a boil, then reduce heat to low.
  6. 6Cover the pot and let it simmer for about 30-40 minutes, or until the potatoes are tender.
  7. 7Check occasionally and stir to prevent sticking, adding more broth if necessary.
  8. 8Once cooked, remove from heat and let sit for a few minutes before serving.

Equipment

large potcutting boardknifemeasuring cupsmeasuring spoons

Ingredients

  • ●2 medium potatoes, peeled and diced
  • ●200g fish cake, sliced
  • ●2 tablespoons vegetable oil
  • ●1 onion, sliced
  • ●2 cloves garlic, minced
  • ●1 bell pepper, sliced
  • ●2 tablespoons soy sauce
  • ●1 tablespoon oyster sauce
  • ●1/2 teaspoon black pepper
  • ●1/2 teaspoon salt
  • ●1 green onion, chopped for garnish

Instructions

  1. 1Heat the vegetable oil in a large skillet or wok over medium heat.
  2. 2Add the diced potatoes and stir-fry for about 5-7 minutes until they start to soften.
  3. 3Add the sliced onion and minced garlic to the skillet, and stir-fry for another 2-3 minutes until fragrant.
  4. 4Add the sliced bell pepper and continue to stir-fry for another 2 minutes.
  5. 5Add the fish cake slices to the skillet and stir well to combine with the vegetables.
  6. 6Pour in the soy sauce and oyster sauce, stirring to coat all the ingredients evenly.
  7. 7Season with black pepper and salt, adjusting to taste.
  8. 8Continue to stir-fry for another 3-4 minutes until everything is heated through and the potatoes are fully cooked.
  9. 9Remove from heat and garnish with chopped green onion before serving.

Equipment

large skilletspatulaknifecutting board

Ingredients

  • ●1 cup crab sticks, shredded
  • ●1/2 cup breadcrumbs
  • ●1/4 cup all-purpose flour
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/2 tsp garlic powder
  • ●1/2 tsp onion powder
  • ●1 egg, beaten
  • ●1/4 cup chopped green onions
  • ●Oil for frying

Instructions

  1. 1In a mixing bowl, combine the shredded crab sticks, breadcrumbs, flour, salt, black pepper, garlic powder, onion powder, and chopped green onions.
  2. 2Add the beaten egg to the mixture and mix until well combined.
  3. 3Form the mixture into small patties or cutlets.
  4. 4Heat oil in a frying pan over medium heat.
  5. 5Once the oil is hot, carefully place the cutlets in the pan, making sure not to overcrowd it.
  6. 6Fry the cutlets for about 3-4 minutes on each side or until golden brown and crispy.
  7. 7Remove the cutlets from the pan and place them on a paper towel to drain excess oil.
  8. 8Serve hot with your choice of dipping sauce.

Equipment

mixing bowlfrying panspatulapaper towels

Originating from the Gulf region, Tomato and Egg Stir-Fry is a beloved dish that showcases the simplicity and freshness of local ingredients. Traditionally enjoyed for breakfast or as a light meal, it reflects the region's culinary heritage. Today, it has gained popularity beyond its borders, often featured in Middle Eastern cuisine.

Ingredients

  • ●eggs
  • ●tomatoes
  • ●onion
  • ●garlic
  • ●olive oil
  • ●salt
  • ●black pepper
  • ●coriander
  • ●cumin
  • ●green chili
  • ●bell pepper
  • ●parsley
  • ●lemon juice
  • ●water

Instructions

  1. 1Heat olive oil in a skillet over medium heat until shimmering.
  2. 2Add chopped onion and sauté until translucent, about 3-4 minutes.
  3. 3Stir in minced garlic and chopped green chili; cook until fragrant, about 1 minute.
  4. 4Add diced tomatoes and bell pepper; cook until tomatoes soften, about 5-7 minutes.
  5. 5Sprinkle in salt, black pepper, cumin, and coriander; stir to combine.
  6. 6In a bowl, whisk eggs until well combined.
  7. 7Create a well in the center of the tomato mixture and pour in the eggs.
  8. 8Gently stir the eggs into the mixture, cooking until just set, about 3-4 minutes.
  9. 9Remove from heat and drizzle with lemon juice.
  10. 10Garnish with chopped parsley before serving.
eggs

This dish is inspired by Asian-style pancakes that incorporate various fillings, often enjoyed as a street food or casual meal.

Ingredients

  • ●1 cup all-purpose flour
  • ●1/2 cup water
  • ●1/2 tsp salt
  • ●1 cup napa cabbage, finely chopped
  • ●1/2 lb ground beef
  • ●1/4 cup green onions, chopped
  • ●1 tbsp soy sauce
  • ●1 tsp sesame oil
  • ●1/2 tsp black pepper
  • ●2 tbsp vegetable oil for frying

Instructions

  1. 1In a mixing bowl, combine the flour, water, and salt to form a smooth batter.
  2. 2Add the finely chopped napa cabbage, ground beef, green onions, soy sauce, sesame oil, and black pepper to the batter. Mix well until all ingredients are combined.
  3. 3Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
  4. 4Pour half of the batter into the skillet, spreading it evenly to form a pancake.
  5. 5Cook for about 4-5 minutes or until the bottom is golden brown and the top is set.
  6. 6Carefully flip the pancake and cook for another 4-5 minutes on the other side until golden brown.
  7. 7Remove the pancake from the skillet and repeat the process with the remaining batter, adding more oil as needed.
  8. 8Once all pancakes are cooked, cut them into wedges and serve hot.

Equipment

mixing bowlnon-stick skilletspatulaknifecutting board

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