As we are pretty much stuck at home these days, I have decided to get my family involved in preparing a feast for New Year's. We will be making some Mandu and Japchae together tomorrow and day after.
ONE to Few DAYS AHEAD (I'm not doing all but just some)
I like to do one each day so it's not too much cooking all at one. Of course, the japchae and jeons do taste best when freshly made but if you want to have them all, make ahead. Also, you can choose to highlight any of Japchae or Jeon and make them fresh on New Year's day - for best flavor.
- Kimchi Mandu (dumplings) and freeze for New Year's Rice Cake Soup if you want to make the Tteok Mandu Guk version.
- Cook my One Pan Japchae, freeze and then just warm it up and mix with noodles on New Year's day.
- Bindaetteok (mung bean pancake) is our family's New Year classic and can be made in advance, frozen and reheated in the frying pan. Or the blended raw mung beans batter can be frozen and then pan-fried fresh
- Fry fish jeon or wanja (beef) jeon and freeze. Just reheat on frying pan before serving.
- Galbijjim is actually best made 1-2 days before, refrigerated and reheated. Refrigerating is also great for removing hardened fat on top.
- If making beef broth or chicken broth based Tteokguk (Rice Cake Soup) then, I would make the soups 2-3 days before, enjoy them as soups + rice + kimchi. Then use the leftover broth to make Tteokguk. There's also our family favorite - anchovy broth based Tteokguk which you can also make the broth days before or in 30 min. on the day of.
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