Korean Meal Prep on a Budget : 1 week for $10 | 5 easy Korean dishes
Recipes in this Video
Originating from Korea, Bean Sprout Soup (Kongnamul Guk) is a staple in Korean households, often enjoyed for its comforting warmth and health benefits. Traditionally served as a side dish or as part of a larger meal, it highlights the importance of fresh vegetables in Korean cuisine. Today, it is embraced globally, often modified with various ingredients to suit different tastes.
Ingredients
- ●bean sprouts
- ●water
- ●garlic
- ●green onions
- ●soy sauce
- ●sesame oil
- ●tofu
- ●red pepper flakes
- ●salt
Instructions
- 1Rinse bean sprouts under cold water until clean.
- 2Bring water to a boil in a large pot over high heat.
- 3Add rinsed bean sprouts to boiling water and cook for 5-7 minutes until tender.
- 4Add minced garlic and sliced green onions to the pot.
- 5Stir in soy sauce and sesame oil for flavor.
- 6Season with salt and red pepper flakes to taste.
- 7Simmer for an additional 2-3 minutes to meld the flavors.
- 8Remove from heat and let cool slightly before serving.
Ingredient Alternatives
tofu
Healthier: tempeh
Cheaper: canned chickpeas
Tempeh offers a similar texture with added nutrients.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces salt intake while maintaining flavor.
Techniques
Equipment
Also Known As
Originating in Japan, Soy Sauce Eggs are often enjoyed as a topping for ramen or as a snack. These marinated eggs showcase the balance of umami flavors characteristic of Japanese cuisine. Today, they are popular in various Asian dishes and have found a place in global culinary practices, celebrated for their rich flavor and versatility.
Ingredients
- ●eggs
- ●soy sauce
- ●mirin
- ●sugar
- ●water
- ●rice vinegar
- ●dashi
- ●green onions
Instructions
- 1Boil water in a pot.
- 2Add eggs to boiling water and cook for 6-7 minutes for soft yolks.
- 3Remove eggs and place them in an ice bath until cool.
- 4Peel the eggs gently under running water.
- 5In a bowl, combine soy sauce, mirin, sugar, water, and dashi.
- 6Stir until sugar dissolves completely.
- 7Place peeled eggs in a container and pour the marinade over them.
- 8Seal the container and refrigerate for at least 4 hours, preferably overnight.
- 9Remove eggs from marinade and slice in half before serving.
- 10Garnish with chopped green onions if desired.
Ingredient Alternatives
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium intake.
mirin
Healthier: honey diluted with water
Cheaper: sugar syrup
Honey provides sweetness with fewer calories.
dashi
Healthier: vegetable broth
Cheaper: chicken broth
Vegetable broth offers a lighter flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●2 large onions, thinly sliced
- ●1 cup water
- ●1 cup rice vinegar
- ●1/2 cup sugar
- ●1/4 cup soy sauce
- ●1 tsp salt
- ●1 tsp sesame oil
- ●1/2 tsp red pepper flakes (optional)
Instructions
- 1In a bowl, combine water, rice vinegar, sugar, soy sauce, salt, sesame oil, and red pepper flakes (if using). Stir until the sugar dissolves.
- 2Place the sliced onions in a clean jar or container.
- 3Pour the vinegar mixture over the onions, ensuring they are fully submerged.
- 4Seal the jar tightly and refrigerate for at least 24 hours before using.
- 5For best flavor, let the onions pickle for 3-5 days before consuming.
Equipment
Braised tofu is a beloved dish in Chinese cuisine, often enjoyed for its rich flavors and comforting texture. Traditionally, it showcases the versatility of tofu, allowing it to absorb the savory notes of soy sauce and aromatics. This dish is not only a staple in vegetarian diets but has also gained popularity in various global cuisines, adapting to local tastes and ingredients.
Ingredients
- ●tofu
- ●soy sauce
- ●ginger
- ●garlic
- ●scallions
- ●vegetable broth
- ●sesame oil
- ●brown sugar
- ●cornstarch
- ●water
- ●red pepper flakes
- ●green beans
- ●carrots
- ●mushrooms
- ●bok choy
Instructions
- 1Press tofu to remove excess moisture, about 15 minutes.
- 2Cut tofu into cubes and set aside.
- 3Heat sesame oil in a pan over medium heat until shimmering.
- 4Add ginger and garlic; sauté until fragrant, about 1-2 minutes.
- 5Add tofu cubes and cook until golden on all sides, about 5-7 minutes.
- 6Pour in soy sauce, vegetable broth, and brown sugar; stir to combine.
- 7Bring the mixture to a simmer; cover and cook for 10 minutes.
- 8In a small bowl, mix cornstarch with water to create a slurry.
- 9Stir the slurry into the pan to thicken the sauce, cooking for an additional 2-3 minutes.
- 10Add green beans, carrots, and mushrooms; cover and cook for 5 minutes.
- 11Finally, add bok choy and cook until wilted, about 2-3 minutes.
- 12Garnish with chopped scallions and red pepper flakes before serving.
Ingredient Alternatives
soy sauce
Healthier: tamari
Cheaper: salt + water
Tamari is gluten-free, while salt + water is a budget-friendly substitute.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar is less processed, while white sugar is often cheaper.
vegetable broth
Healthier: homemade vegetable stock
Cheaper: water
Homemade stock is healthier, while water keeps costs down.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola oil is more affordable.
Techniques
Equipment
Also Known As
This dish is a common banchan (side dish) in Korean cuisine, often served with rice and other main dishes.
Ingredients
- ●2 cups fresh bean sprouts
- ●1 tablespoon sesame oil
- ●1 tablespoon soy sauce
- ●1 teaspoon minced garlic
- ●1 teaspoon sesame seeds
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●2 green onions, chopped
Instructions
- 1Rinse the bean sprouts under cold water and drain well.
- 2In a pot, bring water to a boil and add the bean sprouts. Blanch for about 2-3 minutes until they are tender but still crunchy.
- 3Drain the bean sprouts and rinse them under cold water to stop the cooking process.
- 4In a mixing bowl, combine the sesame oil, soy sauce, minced garlic, salt, and black pepper.
- 5Add the blanched bean sprouts to the bowl and toss well to coat them in the dressing.
- 6Sprinkle sesame seeds and chopped green onions over the top and mix gently.
- 7Let the dish sit for about 10 minutes to allow the flavors to meld.
- 8Serve chilled or at room temperature as a side dish.
Equipment
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