How to cook Korean food

Top ten Korean dishes and practices suitable for family dinner guests who have tasted kimchi, miso soup, bibimbap, ginseng soup and Korean roast beef. The "essence" of this Korean food culture is unforgettable. Therefore, the family banquet wants to show its talents. The following are the top ten Korean cuisines and practices suitable for family dinners. I hope you will like them. 1, Korean fried rice cake raw materials: rice cake 450g, Korean hot sauce 8g, water 8g, tomato sauce 8g, sesame 2g, peanut oil 1 teaspoon. Practice: 1, cut the rice cake short, pour a spoonful of oil into the pot, and try adding the rice cake when the oil temperature rises. Make sure that each root can be fried in the pot for 2 minutes. 6. Pour cold boiled water into the pot, and the water level should be about 2/3 of the rice cake. 7. Cover and cook for 2 minutes. 8. Pour in 8 grams of tomato sauce and 8 grams of Korean sweet and spicy sauce and stir well 10. When the soup thickens, you can take it out of the pot. Finally, sprinkle sesame seeds for decoration. 2. Korean miso soup Ingredients: beef 100g white radish 100g tofu 100g zucchini 100g pumpkin 100g accessories: clams 10g onion. 8+05g Taomi water 1 000g Korean soy sauce 40g practice1. Wash and slice white radish, tofu, pumpkin, zucchini and Pleurotus eryngii, wash and slice onion, wash Flammulina velutipes and remove roots, marinate beef slices with a little oyster sauce, and wash leeks and millet peppers for later use. 2. pour the second rice washing water into the stone pot, heat it to boiling, and then. For beef, it is best to marinate it with some cooking wine, salt and a little egg white 10 minute. 4. Put tofu, onion, radish, zucchini, Flammulina velutipes, Pleurotus eryngii and pumpkin in turn, and continue to cook for 10 minute after boiling. 5. Add the clams that spit out the sediment and continue to cook for 2 minutes until the clams open. 2. Beef and clams increase the flavor of miso soup, and pumpkin can neutralize the spicy taste of hot sauce and make the soup sweet. I suggest you try. 3. Korean barbecue ingredients: pork belly 150g, Korean hot sauce 20g, Korean kimchi 50g, lettuce 1, barbecue sauce 100g. Exercise 1. Wash and dry pork belly, and then marinate it in barbecue sauce for more than 30 minutes. 2. Wash the lettuce and control the water for later use. 3. Spread the marinated pork belly evenly on the lower baking tray, start the barbecue function key, and open the lid after 2 minutes. 4. Serve with Korean spicy cabbage and Korean spicy sauce. 4. Korean cold noodle ingredients: 200g cold noodle, 1 beef tendon, 1 cucumber, 1 pear, 3 eggs, 50g spicy cabbage, 1 teaspoon salt, 4 dried peppers, 3 slices of licorice, 1 tablespoon vegetable oil and 2 teaspoons sugar. Add beef, dried pepper, appropriate amount of licorice, sugar and soy sauce, boil water over high heat, and skim off the foam. 2. Turn to low heat, cover the pot and stew for 2 hours. 3. Cook the beef and soup, cool it, put it in the refrigerator and take it out half an hour before eating. 4. Pour a small amount of vegetable oil into the pot and evenly spread the egg liquid. 5. Turn it over with a small fire and spread it into a thin layer. 6. Cut into shredded eggs with a knife. 7. Slice beef and peel pears. 8. Boil two eggs. Cook Korean cold noodles according to the instructions and put them in a bowl. 9. Take 400ml of cooked beef soup, add salt and stir well. Add sugar, white vinegar and sprite and stir well. Put the side dishes on the cold noodles and pour the soup. Sprinkle some white sesame seeds. 5. Korean kimchi ingredients: cabbage 1500g, apple 1, pear 1, salt, ginger 50g, garlic 50g, Chili powder 150g, glutinous rice flour 50g, cabbage 1, except old leaves. Marinate 12 hour until the Chinese cabbage becomes soft. 3. Peel and core the apples and pears respectively, and use a juicer to make juice. 4. Chop ginger and garlic into powder. 6. Pour the apple juice and pear juice into a small pot and boil it into a paste with medium heat. 7. After the glutinous rice paste is cooled, add pepper noodles, Jiang Mo and minced garlic and stir well. 8. Squeeze out the water. Each block should be evenly distributed at 10. Put kimchi in an oil-free and water-free sealed container, and then put it in the refrigerator. Ferment for 3-5 days. Anton stewed chicken ingredients: chicken 1, potato 1, carrot 1, asparagus 1, vermicelli 1, salad oil, salt, rock sugar, onion, garlic, star anise and dried pepper. Put it in water and wash it. 2. Wash the asparagus, remove the roots, remove the hard silk from the tail with a peeler, cut the potatoes and carrots into hob blocks, cut the asparagus into sections, and cut the green onions into sections. 3. Boil the pot, put the potatoes and carrots in, cook for about 5 minutes, and then take them out. 4. put the washed chicken pieces in and blanch them. 5. Take it out, control the moisture and put it in a bowl for later use. 6. stir fry for a while. 8. Add garlic slices, rock sugar, star anise and pepper, stir-fry until the rock sugar dissolves and the chicken pieces are colored. 9. Add chicken soup (even water is healthier) 10, add potato and carrot pieces, and add salt, soy sauce and cooking wine 10. Add scallion and asparagus 13, continue to cook for 5 minutes, and add chicken essence, sesame oil and pepper to taste. Take it out of the pot. 7. Bibimbap ingredients: rice 1 bowl, beef 50g, Flammulina velutipes 1 handful, eggs 1 piece, 2 mushrooms, spinach 1 piece, bean sprouts 1 small handful, carrots 1 small piece. Dice beef, wash spinach, bean sprouts and Flammulina velutipes, and cut into small pieces. 2. Soak carrots and mushrooms in shredded Kamikiri. 3. Rub a layer of oil on the inner wall of the stone pot for later use. 4. Blanch spinach, bean sprouts, Flammulina velutipes, carrots and mushrooms in a pot and take them out. 5. Pour the vegetable oil into the pot and heat it for 7 minutes. Add diced beef and stir-fry a few times. 6. add soy sauce. Stir the cooking wine and take it out of the stone pot. Turn off the fire when you hear the sizzling of rice. 9. Mix Korean hot sauce when eating. 8. korean chili sauce fried squid materials: appropriate amount of squid, 1 pepper, small amount of onion, appropriate amount of garlic white, appropriate amount of ginger, appropriate amount of onion, a small amount of salt, a little chicken powder, a little cooking wine, a little soy sauce and an appropriate amount of sugar. Wash squid, remove surface film and cut vertically. Chopped onions, ginger and garlic. Pour a proper amount of water into the pot, and drop a few drops of cooking wine, or put a few slices of ginger and onion. Boil, add chopped squid, quickly blanch, remove fishy smell, take out and control drying. 5. Pour oil into the wok, heat it, and add onion, ginger and minced garlic to stir fry. 6. Add onion pieces and continue to stir fry. 7. Stir well 10, sprinkle with some cooked sesame seeds and serve. 9. Ginseng chicken soup ingredients: rooster 1, glutinous rice 20g, jujube (dried) 6, medlar 10, shiitake mushroom 3, ginseng 1, salt, ginger and onion 65438. Soak in clean water and wash mushrooms. 3. Take 1/3 ginseng, soak it in clear water and clean it. 4. Wash the chicken after washing. 5. Put the soaked glutinous rice, red dates, medlar and mushrooms into the chicken's stomach and seal it with a toothpick. 6. Put the chicken in a casserole and add two slices of ginger, a few red dates and ginseng. 7. Add half a pot of water and set fire. Preparation service: 10. Korean team pot ingredients: Korean kimchi 100g beef 100g rice cake, half package of instant noodles 1 piece accessories: 3 pieces of tofu, 1 small packet of ham 100g mushrooms, cheese slices 1 piece of garlic, and soup stock. Cut the rice cake into small pieces, slice thick tofu, slice mushrooms, chop onions and garlic. 2. Heat the pan, pour in a little oil, and fry the ham slices and crispy sausages until golden brown. 3. Prepare a hot pot, heat it, add oil and minced garlic, stir-fry, add korean chili sauce and Chili powder, pour half of beef soup, add a little salt, stir-fry, and add pickles, beef slices, instant noodles and cakes. ;