KkinionKKINION JOURNAL
Stories for everyday home cooking
From ingredients in your fridge to a meal you can make.
Everyday home cooking
Chickpea Tomato Soup for One: Add Spinach After the Potatoes Cook
This soup simmers canned chickpeas, tomatoes, and potatoes together, with spinach added at the end. Cooking the potatoes first and adding the quick-wilting greens later makes it easier to check that each is cooked just right. This recipe does not use dried chickpeas straight from the package.
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Soy Sauce Tofu Rice Bowl for One: Mix the Sauce Before Cooking the Tofu
Mix the soy sauce and sugar in a small cup before cooking the tofu, rather than adding them separately to the pan. Pour the prepared sauce over the tofu once both sides are browned, then simmer over low heat. This order means you handle the tofu less before serving it over rice.
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Green Onion Egg Fried Rice for One: Drizzle Soy Sauce Evenly Over the Rice
This basic fried rice cooks egg in the pan after sautéing green onion, then mixes in warmed rice. Instead of burning soy sauce in an empty pan, this recipe drizzles it evenly over the rice and mixes it in right away. With few ingredients, focus on mixing everything evenly without lumps.
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Soft Tofu Egg Soup with Large Tofu Pieces and Thin Streams of Egg
Cooking for yourself? When making soup with two soft ingredients, avoid stirring often. Add the soft tofu in large spoonfuls, then drizzle the beaten egg into the gently simmering broth. Add them in different ways to preserve their distinct shapes.
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Zucchini Tofu Doenjang Stew for One: Add Tofu After the Vegetables Cook
Dissolve the doenjang in water first, then cook the zucchini and onion before adding the tofu. This makes it easier to keep the tofu intact, since you do not need to keep stirring it while the firmer vegetables cook. At the end, cool a spoonful of hot broth before checking the seasoning.
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One-Pan Kimchi Fried Rice for One: Loosen the Rice Before Adding It
Cooking for yourself? Fry the kimchi first, then add warmed rice to spend less time wrestling with cold clumps in the pan. Keep the scallion-frying, kimchi-cooking, and rice-mixing stages distinct. Add sesame oil at the end for aroma.
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Clear Potato and Onion Soup for One: Slice Potatoes to 3 mm
The thickness of the potatoes matters just as much as the cooking time in potato soup. Simmer thinly sliced potatoes and onion together, then finish seasoning when the potatoes split easily under the tip of a spoon. The trick is not to stir the pieces vigorously before ladling the soup.
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Vegetable Janchi Noodles: Separate the Noodle Water from the Serving Broth
Cooking for yourself? Instead of cooking somyeon directly in the vegetable broth, boil it in a separate pot and rinse it. Then briefly warm it in the reheated broth. Even though the noodles are rinsed, the finished bowl can still be served warm.
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Tomato Egg Soup for One: Pour in the Egg Mixture and Wait Briefly
First sauté the tomatoes, then add water and soy sauce and bring to a boil. Pour in the egg mixture in a thin stream. Instead of stirring repeatedly as soon as you add the eggs, wait 20 seconds and then give the soup one broad stir. This lets the eggs set softly among the tomato pieces.
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Zucchini and Onion Vegetable Porridge Made with Cooked Rice
Finely chop leftover vegetables and simmer them with cooked rice to make vegetable porridge. This recipe uses warmed cooked rice, so there is no need to soak raw rice. Stir the bottom of the pot often over low heat to break up clumps of rice, and check that the vegetables are tender.
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Zucchini and Onion Stir-Fried Udon for One: Prep Without Forcing the Noodles Apart
Pressing cold, pre-cooked udon noodles in a pan can break them. First loosen and cook them in water according to the package, then transfer them to the pan with the sautéed vegetables. Add soy sauce after combining the noodles and vegetables, and add sesame oil after turning off the heat.
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Tomato Toast for One: One Minute Before Adding Chopped Tomato
Cooking for yourself? This toast made with just two ingredients, bread and tomato, depends on how you handle moisture. Toast the bread while the chopped tomato drains briefly in a sieve. Add the topping just before eating, once the bread is lightly browned.
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