Use basic vegetables
10 Class Projects
It takes about 30 minutes to 1 hour hour(s) to complete each project.
Tofu soup with pickled onions and grilled cabbage
Onion sauce, shiraegi lotus root rice, simmered kelp
Two kinds of onion jam and omelette
Fried frozen tofu and deep-fried radish
Tofu Soboro Taco Filling
Grilled vegetables and pasta with mushroom oil
Stir-fried shiitake mushroom kanpung and mushroom pillar
Pickled cabbage sandwich and fried rice
Pumpkin soup with cabbage
Multigrain dumplings and meatballs
Skills You’ll Learn
How to use basic vegetables
Learn how to use basic vegetables as pickles, sauces, and jams.
How to use small vegetables
We learn tips on how to dry and freeze leftover vegetables from cooking, etc.
Tasty recipes you won't get tired of eating every day
Here's a guide to easy vegetable recipes that don't have to be fancy, but you won't get tired of it.
Application as a side dish for bento boxes and as an invitation dish
Learn how to apply it as a side dish for a lunch box to eat alone or as an invitation dish to eat together.
Recipes that can be replaced with any other ingredients
Here is a flexible recipe that can be replaced with leftover ingredients or ingredients you want to eat.
daily meals,
Are you taking care of your meals?
I don't have enough time to cook every day.
Once cooked, I often throw away the leftover ingredients because I can't use them up.
Cooking with only vegetables is difficult because of its limitations.
I'm worried about my health, but I'm bothered, so I end up eating out.
...
Before every meal was a great dish
It's a 'life' connected to our everyday lives.
Isn't it too wasteful to let go of cooking because it's annoying or difficult?
Moments when you think about the food you want to eat, choose the right ingredients, and clean and store them one by one. Every day is different when you start painstakingly spending time just for yourself. Making food for me is more than a hobby Habits You Should Have for a LifetimeIt's.
“I don't know how to continue cooking every day”
Aren't you under pressure to cook “cool” food? Do you have an idea of preparing expensive ingredients or condiments? No one can sustain expensive and complicated dishes every day. Cooking is for all of us Easy for anyone You have to be able to do it.
Even as a basic vegetable that can be obtained anywhere
An easy and tasty way for anyone to cook
In this class, you will be able to cook in your daily life without expensive ingredients or complicated recipes that are difficult to obtain How to cook easily and deliciouslyI'll let you know. What we need to bring is onions, green onions, mushrooms, tofu, etc. Common ingredients close at handRo is sufficient.
Vegetables I bought to try cooking every day, but I couldn't use them all the time. A bunch of vegetables I put off because I thought they needed something more special. buy a lot of things or Even if you don't invest a lot of energy It will be.
Through tips such as salting and oiling, drying, and freezing How to use and store all vegetablesI would like to introduce. Learn how to cook today's meal and prepare tomorrow's meal together.
With nearby ingredients such as onions, tofu, mushrooms, cabbage, and miscellaneous grains
I will try to cook more than 10 kinds of dishes.
In this class Basic vegetables nearbyunto More than ten dishesI will try to complete it. We have selected vegetables that anyone can easily obtain, and introduce recipes that anyone can easily follow. Even if you eat basic vegetables every day after taking the class A taste you won't get tired ofYou will be able to release. Any ingredient can be replaced, from how to use leftover vegetables from cooking Flexible recipesI'll let you know.
As a basic, simple yet warm meal, rice, soup, or side dish
Please set up your own meal.
The taste is simple yet warm, and you won't get tired of eating it every day. I think about cooking for myself before cooking for someone else. Dishes that can be my breakfast, my lunch, my dinner, and sometimes my bentoWhat is it? Cooking every day will feel a lot easier.
We will introduce a variety of dishes, from rice and soup made with vegetables to side dishes such as multi-grain meatballs, tofu nuggets, steamed vegetables, sandwiches, and salads. Not necessarily the ingredients I used Use it as an ingredient left over at homeIt's a dish you can cook. Set up your own meal!
The meal right away may not be as gorgeous as you imagine,
If little tips accumulate in me every day
Life will surely slowly harden.
Curriculum
Creator
yona
I'm yona and I run a pop-up restaurant called <Material Walk> from her workshop located in an alley in a residential district in Seoul. We serve meals centered on seasonal vegetable dishes 3 to 4 days a month. I published a book last fall by compiling the cooking corner that had been serialized in the magazine “AROUND” for 4 years <A walk of ingredients >. The paperback is divided into 4 volumes: “Spring/Summer/Fall/Winter Cooking Diary.”
I went to an American university in Japan, but I've been eating and living for about ten years since I've been doing whatever I want.
In addition to operating a pop-up restaurant, <Material Walk> External lectures, market opening, cooking workshops, photography, magazine interviews and submissions, recipe book publishing, etc.Through the activities of, we are spending time thinking and discussing food together.
What about pop-up restaurants <Material Walk>?
My small workshop is located in an alley in a residential neighborhood in Seoul. This place operates a pop-up restaurant <Material Walk> about 3-4 days a month on a reservation basis. I want to think about and talk about how people living in the city should feel about eating and spending time This is a project that has been ongoing since two years ago.
What are the dishes at the pop-up restaurant <Walking the Ingredients >?
The restaurant serves dishes centered on seasonal crops from Korea. Meat is not used, and requests are accepted if there are any allergies or prohibited ingredients. I try to cook without being noisy so that I can feel comfortable throughout and after the meal.
