Korean Cuisine

8 Authentic Korean Recipes! It’s really delicious

When it comes to Korean food, it really gets the population flowing,

8 authentic recipes of Korean food, super delicious!

Korean fried rice cake

The sweet and spicy fried rice cake is a favorite among young Koreans. What is special is that Korean rice cake is not fried in oil, but boiled in water, so that the cake is full of sauce, and accompanied by crispy greens, so that the texture is rich.

450g of rice cake, 8g of Korean hot sauce, 150g of water, 8g of tomato sauce, 2g of sesame, and 1 teaspoon of peanut oil

1. Prepare 450 grams of rice cake

2. Cut the rice cake short and thin with a knife

3, pour a small spoon of oil into the pot, until the oil temperature rises, put a rice cake to test the oil temperature

4. Bubble around the rice cake and you can put other rice cakes

5. Add other rice cake strips, stir evenly, and ensure that each can stick to the pan for 2 minutes

6. Pour cold water into the pot, and the water level should not exceed about 2/3 of the rice cake

7. Cover the lid and braise for 2 minutes

8. Pour in 8 grams of tomato sauce and mix well

9. Pour in 8 grams of Korean sweet and spicy sauce and mix well

10, when the soup is thick, it can be out of the pot, and finally sprinkled with sesame seeds

Korean barbecue

Korean barbecue is a big dish in Korean cuisine. Korean barbecue is mainly beef, beef loin, steak, beef tongue, beef loin, seafood, sashimi and other delicacies are Korean barbecue. In addition, the Korean favorite pork belly is also a common dish in barbecue.

150g of pork belly, 20g of Korean hot sauce, 50g of Korean kimchi, 1 head of lettuce, and 100g of grilled pork sauce

1, the supermarket to buy sliced pork belly, roast sauce

2. Wash and dry the pork belly and marinate it with barbecue sauce for more than 30 minutes

3. Clean and dry the lettuce before use

4. Brush a little oil on both sides after preheating the electric pancake first

5. Spread the marinated pork belly evenly on the lower baking tray and cover with a lid

6. Start the function key of roast file and open the lid after 2 minutes

7. The roast meat can be served on a plate

8. Serve with Korean cabbage, Korean hot sauce and lettuce

Korean cold noodles

The cylindrical noodles are boiled and soaked in cold water. Then the noodles are soaked in cold water and accompanied with sliced beef, chili, egg, kimchi, pear or apple slices, sauce and vinegar, sesame oil and other condiments. The noodles are then added into stewed beef bone soup or pickled radish and kimchi soup. Cold noodles covered with seafood chowder, taste taste more spicy, the more spicy the more love to eat, until the heart, refreshing, lingering taste, give a person with mellow enjoyment.

200g cold noodles, 1 beef tende, 1 cucumber, 1 pear, 3 eggs, 50g spicy cabbage, 1 TSP salt, 4 dried chilies, 3 pieces licorice, 1 TBSP vegetable oil, 2 TSP white sugar, 30g white vinegar, 40g Sprite, white sesame to taste

1, beef with water soaked for 1 hour, the meat inside the blood water soaked out

2, pot into the appropriate amount of water, into the good beef, into the dried chili

3. Add appropriate amount of licorice, sugar, soy sauce, boil the water on high fire, skim the foam

4. Turn the heat to minimum, cover the pot and simmer for 2 hours.

5. After two hours the beef and soup are ready

6. Let cool and refrigerate. Take out half an hour before eating

7. Take an egg, break it,

8. Pour a small amount of vegetable oil into the pan and spread out the egg mixture evenly

9, the small fire side after the shape, then turn over, spread into thin

10. Take it out and let it cool slightly. Use a knife to cut it into egg shreds

11. Slice the beef and peel and slice the pears

12. Boil two eggs and put the Korean cold noodles into a bowl after boiling according to the instructions

13. Take 400ml of boiled beef soup and stir well with salt

14. Add sugar, vinegar, Sprite and stir well

15. Put the side dishes on the cold noodles, pour the soup on the cold noodles, and sprinkle some white sesame seeds

Kimchi

Kimchi is a fermented food on the Korean Peninsula with vegetables as the main raw materials, various fruits, seafood and meat, and added fish sauce as ingredients. The main beneficial factor is lactic acid bacteria, but also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals as well as more than 10 kinds of amino acids needed by the human body. It is easy to digest and has a good appetite. It not only provides sufficient nutrition, but also can prevent arteriosclerosis, reduce cholesterol, eliminate excess fat and other diseases. Kimchi represents Korean cooking culture.

1500 grams of Chinese cabbage, 1 apple, 1 pear, salt, 50 grams of ginger, garlic, 150 grams of chili powder, 50 grams of glutinous rice flour

1. Remove the roots of cabbage, except the old leaves on the surface, wash them, and cut them horizontally

2. Sprinkle the cabbage with salt evenly in the basin and marinate for 12 hours until the cabbage is soft

3, apple, pear peel, core, respectively in the juicer into juice

4. Chop ginger and garlic

5. Pour glutinous rice flour into a small pot

6, pour in apple juice, pear juice, boil with medium heat until paste

7. After the glutinous rice paste is cool, add chili noodles, minced ginger and garlic and stir well

8. Remove water from pickled cabbage

9. Put on gloves and spread the chili paste evenly on the cabbage, each piece should be evenly spread

10. Put the kimchi in an oil-free, water-free airtight container in the refrigerator and let it ferment for 3-5 days

Anton stewed chicken

Andong chicken Stew is a traditional dish in Andong City, a famous ancient city in South Korea. With chicken as the main material, chicken pieces tender flavor, sweet and slightly spicy soup, especially inside the vermicelli, special flavor, full of chicken soup, rich taste.

1 chicken, 1 potato, 1 carrot, 1 small handful of asparagus, 1 small handful of vermicelli, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of scallion, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of dried chili, appropriate amount of cooking wine, appropriate amount of dark soy sauce, a little sesame oil, appropriate amount of pepper

1, wash the chicken, chop into small pieces, put in water, wash

2. Wash the asparagus, remove the roots, and use a planer to remove the hard silk from the tail

3. Cut potatoes and carrots into hob blocks, cut asparagus into segments, and cut scallions into segments

4. Boil a pot of water, add the potatoes and carrot cubes, and cook for about 5 minutes

5. Scoop out the potatoes and carrot chunks

6. Add the cleaned chicken pieces and blanch them

7, remove, control the moisture, put in a bowl reserve

8. Remove the clean chicken broth

9. Slice garlic and put rock sugar, star anise and chilli together

10. Heat the pot, pour the oil, add the chicken pieces and stir-fry for a while

11. Add garlic slices, rock sugar, star anise and chili, and saute until the rock sugar dissolves and the chicken pieces are colored

12. Fry the chicken until it is colored, and put the chicken broth into it (water can also be used for healthier).

13, put potato and carrot blocks, salt, dark soy sauce, cooking wine

14, the fire boils, turn to low heat

15. Fans cut into small pieces with scissors

16. Cook for about 30 minutes and add the vermicelli

17. Add the scallions and asparagus

18. Continue cooking for 5 minutes (check the status of vermicelli and anti-stick pan)

19, add chicken essence, sesame oil, pepper seasoning, out of the pot

Bibimbap in a stone pot

Among Korean dishes, stone pot rice is a must-order item for many Korean food lovers. Stone pot rice smells delicious. Many chefs in the DPRK use stone pot to cook stone pot dishes, bringing a unique flavor of stone pot dishes to autumn and winter. The stone pot is made of South Korean bluestone and medical stone, which is refined by high temperature and made into bibimbap in South Korea.

1 bowl of rice, 50 grams of beef, 1 handful of enoki mushrooms, 1 egg, 2 dried shiitake mushrooms, 1 spinach, 1 handful of yellow bean sprouts, 1 segment of carrots, a little cooking wine, 1/2 TBSP light soy sauce, 1 TBSP Korean hot sauce, vegetable oil to taste

1. Dice beef, wash spinach, bean sprouts and enoki mushrooms and cut them into small pieces

2, carrot, mushroom bubble hair cut shred

3, the inner wall of the stone pot with a layer of oil for use

4, spinach, bean sprouts, enoki mushrooms, carrots, mushrooms into the pot after blanching out

5. Pour vegetable oil into the pot and cook until 7 minutes hot. Add diced beef and stir fry for several times

6, add light soy sauce, cooking wine cooked out

7. Put rice in the stone pot and put all kinds of blanched ingredients on it

8, low heat, when you hear the rice sizzling sound can be turned off the heat

9. Serve with Korean hot sauce

Fried squid with Korean spicy sauce

Fried squid with Korean chili sauce can be said to be a classic combination of chili sauce and seafood dishes in Korea. The squid absorbs the heat of the chili sauce, and the chili sauce also wraps the umami flavor of the squid. After the fire, the meat of the squid will bounce, and the hot chili sauce will definitely make your taste buds open.

Squid amount, pepper 1, a small amount of onion, garlic white amount, ginger amount, scallion amount, salt amount, chicken powder a little, cooking wine a little, light soy sauce a little, sugar amount

1. Wash squid, remove surface film, cut vertically and fry in water

2. Slice onion, green pepper, onion, ginger and garlic

3, the pot into the right amount of water, drop a few drops of cooking wine, or put a few pieces of ginger and onion

4. Bring to the boil and then quickly blanch the cut squid to remove the fishy smell. Scoop up and dry

5. Pour oil into the wok, heat it up, and then stir fry the onion, ginger and garlic

6. Add the onion cubes and continue to fry until fragrant

7. Add the blanched squid, add the Korean chili sauce, stir fry evenly

8. Add salt, sugar, light soy sauce and chicken powder

9. Add green pepper cubes and stir well

10, Sprinkle some cooked sesame seeds can be out of the pot

samgyetang

South Koreans love and worship ginseng, believing it can cure all diseases, and ginseng chicken soup is one of the most common and popular staple foods in ginseng. So it has become a part of Korean life to make a soup of ginseng stuffed in chicken belly. In Korea, it is usually served in a casserole pot, and when the chicken belly is opened, the cooked glutinous rice in the belly will flow into the soup. The chicken soup is actually a thick porridge soup, with the aroma of garlic, red dates, ginseng and chicken stew. It is really delicious to drink the warm porridge and eat the boiled chicken.

One rooster, 20 grams of glutinous rice, 6 jujube (dried), 10 pieces of wolfberry, 3 mushrooms, 1/3 of ginseng, salt, a little ginger, a little green onion

1. Wash the glutinous rice and soak it in water for two hours

2, red dates and wolfberry clean, soak in water, mushroom clean

3, a root of ginseng, take 1/3, soak with water, clean

4. Clean the chicken after handling it

5. Stuff the steamed glutinous rice, red dates, wolfberry and mushroom into the chicken belly and seal it with a toothpick

6, a casserole, put the chicken in, put two pieces of ginger, a few red dates, ginseng

7, add half a pot of water, set fire to the fire, the fire to boil to a small fire

8, simmer for two hours, add a little salt, sprinkle a little green onion, can be out of the pot

 

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