Скачать или смотреть Just a Korean wife turning fridge leftovers into 3 side dishes 😋

This week’s episode of my 3-weekly banchan series is all about turning leftovers into something delicious ✨

Except for the perilla leaves (I did buy those on purpose! 🌿), everything else came straight from what I found in my fridge — pretty much an impromptu, fridge-cleanout kind of cooking 🤭

Cooking for me is often about using what’s on hand to make meals for my family — coming up with recipes that feel simple and real ❤️ I love these little challenges — they keep things fun and remind me how creative you can get with simple ingredients.

Hope this inspires you to look at your leftovers a little differently this week! 🙌

🥒 Stir-Fried Zucchini with Tuna

1 zucchini, thinly sliced
1 can tuna (oil squeezed out)
1 tbsp fish sauce
1 tbsp garlic
1 stalk green onion
1 tbsp gochugaru
½ small onion, sliced
1 chili (optional)
½ tbsp soy sauce
1 tbsp sesame oil
1 tsp sesame seeds
Oil for stir-frying

Toss zucchini with fish sauce (5–10 min).
Sauté garlic + green onion in oil, add gochugaru to make chili oil.
Add zucchini, stir-fry 2–3 min. Add onion, chili, tuna, and soy sauce.
Cook 2–3 more min. Finish with sesame oil + seeds. Toss and serve.

🌿 Seasoned Perilla Leaves

Perilla leaves (~40–50 leaves)
½ onion, thinly sliced
½ carrot, thinly sliced
1–2 stalks green onion

2 tbsp gochugaru
3 tbsp soy sauce
1 tbsp fish sauce
1 tbsp mulyeot (or syrup)
1 tbsp plum extract (or honey)
½ tbsp ginger powder
1 tbsp sesame/perilla oil
4 tbsp water
1 tbsp garlic
1 tbsp sesame seeds

Rinse leaves and drain.
Mix marinade + veggies.
Layer 2–3 leaves at a time, brushing marinade between each.
Pack into container, rest at room temp 4–6 hrs, then refrigerate. Best after 1–2 days.

🍄 Enoki Mushroom Pancake

1 pack enoki mushrooms, chopped
¼ carrot, chopped
½ onion, chopped
A few perilla leaves (optional)
1–2 stalks green onion
3 eggs
2 tbsp flour
½ tsp salt
½ tbsp fish sauce
1 red chili slice (optional)
Oil for frying

Mix all ingredients (except chili) in a bowl.
Heat oil, shape mixture into a round pancake.
Place 1 chili slice in the center (optional).
Pan-fry 3–4 min per side until golden.
Slice + enjoy warm.

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