How to make some basic Korean dishes?

In Baidu to find is this is part of the authentic Korean spicy cabbage Ingredients: cabbage 3-4, 2 cups of coarse salt, 1.5 kg of white radish, 50 grams of Sydney, 50 grams of ginger, 50 grams of garlic, 30 grams of onion, 30 grams of celery, 500 grams of green onions, 30 grams of pine nuts, sesame seeds, Korean marinated shrimp paste 1/3 cup, 1/2 cup of chili powder. Preparation: 1. Wash and cut the cabbage in half, sprinkle coarse salt evenly between the leaves and leave to marinate at room temperature for 4 hours. 2. Combine the white radish, snow pear and green onion in a large bowl with the garlic, ginger and chili powder, then toss in the marinated shrimp paste, celery and diced onion. 3. Taste test, if the flavor is not enough, add chili powder and salt as appropriate. 4. Spread the marinade evenly in the center of the leaves, then gather the leaves in a semicircle shape and place them in a large bowl at room temperature for half a day to marinate, if eating on the same day. Note: It is best to store kimchi in a sealed vessel with a lid, and only in a refrigerator at 0-5°C for 2-9 months. The longer the kimchi is pickled, the more flavorful it will be. If you prefer a crispy texture, pickle for half a day to two or three days. (b) The easiest way to make Korean kimchi The first step is to wash and pickle the vegetables. Choose healthy (J) cabbage, a whole piece of the whole piece of picking, wash. Choose a suitable container, add the right amount of water, salt, than the usual stir-fry salt two to three times preferred. Soak foam for about 24 hours. The second step, seasoning. Choose general chili noodles, preferably made by yourself, because the chili noodles sold outside have something else, not spicy. Minced ginger, minced garlic, and sliced scallions. Use warm water to mix these four seasonings. In Korea, we usually use glutinous rice paste to mix them. But if you use glutinous rice paste, the vegetables will be sour faster, normal sour haha. The third step, pickling. Take out the soaked cabbage and wash it with warm water. Lay out the cabbage one by one, spread the seasoning on top and then lay it out one by one. Until you finally get it done. Step 4: Serve, it should be sweet at the end of 24 hours. After three days it starts to turn sour. (C) 1, buy a cabbage, vertical knife cut in half 2, put into a pot with salt to soak for half a day (brine should be soaked through the cabbage, a cabbage with about 2 two salt) 3, the carrot, green onion, ginger, scallion, garlic cut sheer (carrot should be shredded, scallion should be sliced) 4, chili powder (coarse, not hot kind) 5, the cut material and chili powder added to a handful of rice (cooked), a small amount of salt, a little sugar, seafood sauce , chicken essence and so on together, in the process of mixing to add a little water, so that accompanied by a good not dry (porridge like) 6, will soak the cabbage cooled, the accompanied by the seasoning with the hands of the application of each piece of cabbage leaves, and then press the cabbage tightly, placed in a container closed. 7, three days after opening can be eaten (done in the refrigerator, taste more beautiful) (d) Korean kimchi practice Korean kimchi recipes (classic collection) Cabbage: 2 leeks: half a catty (because leeks are very expensive, so I use green onions to do instead of, personally think that 3 is enough) Ginger: 2 two Garlic: a head + half a head of chili pepper noodles: 2-5 two (depending on personal taste, I like to buy Korean) (depending on personal taste, I like to buy Korean chili noodles, more authentic) apple: a (pear is also very delicious) glutinous rice: about 3 two (used to cook porridge, not too thin, not too thick, their own control it!) Salt monosodium glutamate (I did not put monosodium glutamate, depending on personal taste) Sugar (it is recommended to put more, depending on personal taste) (5) 1. First, cut the cabbage into two, and salted to remove the water. To save time, you can cut the cabbage into slices, lay a layer of cabbage and sprinkle a layer of salt. If you want to make it more beautiful, you can cut the cabbage into two, and spread the salt evenly on each slice of cabbage, both front and back (this is how I did it the first time, and I was exhausted, but it came out especially beautiful). After salting, the cabbage can be pressed with a weighted object, and then just keep it ~ ~ at least 4 hours. 2. mince garlic; mince ginger. Cut the green onion into pieces. Start cooking glutinous rice porridge. Apples are being chopped when you start mixing. Some people use the time here to pickle the scallion segments as well, depending on personal habits. Don't cook the congee too early, it's too late to cook it when the cabbage is almost ready. 3. 3. After the porridge is cooked, put it in cold water to cool down a bit, otherwise it will be hot! Rinse the cabbage several times with water. Find a bigger pot, put minced garlic, minced ginger, scallion, minced chili, sugar, MSG, apple slices (or shredded), salt (if you feel the cabbage is not salty enough, you can put more salt at this point; if you feel it's very salty, the salt can be less squared or left out) into the pot, and then pour the warm glutinous rice porridge into the pot and mix well. (When mixing, must must wear rubber gloves or use a plastic bag to cover your hand, otherwise the chili will make your skin feel very uncomfortable.) 4. Wash the jar that will hold the kimchi. Place a layer of cabbage and spread a layer of sauce! For one layer, grab your hand a couple times and try to dip each piece of cabbage into the sauce. Seal the jar. Let it sit at room temperature for a day or a day and a half, then transfer it to the refrigerator. Otherwise it will ferment too quickly and turn sour. The next day you can eat it, eat slowly oh, the third and fourth day is the best! 6. You can pray while doing it! Do it with a happy mood, and the things you make will be delicious! (F) Korea's kimchi is world-famous and has basically become Korea's signature. Korean kimchi Korean pronunciation: "listen to its" Ingredients: cabbage, garlic, salt, fish sauce, chili powder, sugar. Steps: The first step: buy 5 pounds of cabbage, divided into a piece of a piece, with the right amount of salt pickle up, put about 15-24 hours, cabbage shriveled up after the most preliminary material is ready. Step 2: Find a large pot that can be turned, grind the garlic finely (a little more, five pounds of cabbage about 3 two garlic), chili powder (according to their own tastes), and then put the sugar, fish sauce (as much as soy sauce), according to their own tastes you can also put some salt. Mix all these ingredients together, just like a dumpling filling. Step 3: Fermentation Fermentation should be sealed, and the fermentation time depends on the temperature, usually 4-5 days in spring, 3 days in summer, and a week in winter. Note: fish sauce is the most essential thing, and why the Chinese hot and sour kimchi and Korean kimchi is the most different place, in Korea almost every family make their own fish sauce, Chinese people do not eat this thing, but in the big supermarkets inside the sale, about 8-10 yuan a bottle, most of them are Thai fish sauce.