How to make simple Korean cuisine? Chinese-friendly and not complicated.

First, let's start with the soup tutorial

The most famous soups are ginseng chicken soup and beef soup. Ginseng chicken soup is to choose the child chicken, in the soup put glutinous rice, jujube, ginseng, garlic, etc., stewed until rotten, melt in the mouth degree on the table, personal taste according to the pepper, salt and other seasonings to eat, nutritious, is a good tonic. Beef soup, also known as snow soup, is made from beef bones and breast meat with seasonings, and has a delicious flavor. There are also decoction soups and miso soups.

Beef Soup

Materials:

Materials: 1500 ml of beef broth, 250 grams of beef rump tip (or beef neck), 30 grams of green onion, 2 cloves of garlic, 40 grams of soybean oil, 4 mushrooms, 8 grams of hot sauce, 30 grams of soy sauce, 15 grams of refined salt, 15 grams of cooking wine, 2.5 grams of black pepper, 8 grams of sesame oil

Preparation:

Measures:

The first step is to make beef soup. p>1, the first to make a beef broth: 45 grams of soy sauce and 16 grams of sesame oil poured into a porcelain pot, and then add 8 grams of soy sauce and 4 grams of chili oil, and then into the 10 grams of garlic puree puree, 3 grams of salt and 24 grams, and then add 1,200 milliliters of water, stirring well, to make a beef broth

2, and then wash the tip of the cow's buttocks, remove the sinews, and cut a small diced; onion peeled, washed, and cut into 5-centimeter strips, and then straight cut; onions, and then cut into 5-centimeter strips, and then cut into 5-centimeter strips. Then, and then cut straight; garlic peeled, pat crushed; to be used

3, high fire hot frying pan, into the soybean oil, burned fifty percent hot, into the beef diced, stir-fried to Yu a yellowish-brown, plus green onions, ginger, mushrooms, end of the water hair, stir fry for 2 minutes, and then add the spicy sauce, the production of good beef broth material, soy sauce and salt, cooking wine, boil and stir, change the heat to small, simmering for 10 minutes, to adjust the taste! Add black pepper. Pour in sesame oil, stir a little, can be removed from the pot, divided into each small bowl, the diced beef and soup ingredients to serve evenly.

4, when serving, with a green bean cake bean food, can

beef kimchi soup

Materials: mullet 1 (about 500 grams), 15 grams of mushrooms, 50 grams of pork, 15 grams of canned bamboo shoots, 60 grams of peanut oil, 15 grams of cooking wine, 20 grams of soy sauce, monosodium glutamate (MSG) 3 grams of chicken broth 300 milliliters, 3 grams of salt, 25 grams of scallions, 5 grams of ginger, garlic, 3 grams of chili oil 0.5 grams.

4, frying pan hot 35 grams of peanut oil, burned to eight or nine hot, into the marinated mullet, deep-fried until both sides of the golden brown, fish out, oil control.

5, and then poured into the frying pan 25 grams of peanut oil, burned fifty percent hot, into the pork, stir fry a few times, add bamboo shoots, mushrooms, cooking wine, soy sauce, monosodium glutamate, chicken broth, salt, scallions, ginger, garlic. Throw in the fried fish, bring to a boil over high heat, reduce the heat to low and simmer until about 200 ml of soup is left, then remove the green onion, ginger and garlic and drizzle with a few drops of chili oil to serve

Korean Oxtail Soup

[Ingredients/Seasoning]

Oxtail 2 kilograms

Water 17 cups

(1)1 green onion

1 1/2 tbsp garlic

Soy sauce 3 tbsp. >Soy sauce 3 tbsp

Pepper 1/2 tsp

Scented oil 2 tbsp

White sesame seeds 2 tbsp

(2) Salt moderate

Pepper moderate

[Procedure]

(1) Chop green onion into scallion flowers and set aside. Take a soup pot and add 17 cups of water to boil. Chop the oxtail into small pieces, wash and put into the boiling water. After boiling, remove the floating oil carefully, turn down the heat and continue cooking for 3 hours.

(2) Test oxtail for doneness with chopsticks. If the chopsticks can be inserted, remove the oxtail and mix with seasoning (1) to taste.

(3) Let the soup come to a boil again, then put the oxtail back in, bring it to a boil, add seasoning (2) to taste and serve.

Ginseng Chicken Soup

Ginseng Chicken Soup is made by adding ginseng, garlic, jujubes, and glutinous rice to young chicken and boiling it with water, making it an excellent summer food. It is one of the most popular Korean foods among foreign guests. When you are irritated by the heat in the summer, try ginseng chicken soup, which is based on the principle of "curing heat with heat". It is not only refreshing but also nutritious compared to cold food.

** Ingredients **

2 chickens, 1/2 cup of glutinous rice

** Supplements **

4 ginsengs, 4 jujubes, 20 cloves of garlic, 2 green onions,

Salt and pepper.

Cooking method:

1. Prepare 800g of chicken, cut out from the bottom of the stomach, pull out the internal organs, and wash it until

there is no blood.

2. Wash the glutinous rice and soak it in water until the grains turn white. Soak the rice well so that it can be cooked through.

3. Put a chicken with a raw ginseng, ginseng should be peeled, break off the top. The jujube should be washed,

especially the wrinkled part, and the garlic should be peeled and washed.

4. Put glutinous rice, ginseng, jujube and garlic in the stomach of the washed chicken,

pinch the chicken legs along the knife lines, and make the knife cuts close.

5. Pour water into a large cooking pot until it can completely soak the young chicken, heat it over a high flame, boil it

once or twice, and then cook it over a low flame. Uncooked chicken meat will be tough, while well-cooked chicken

meat will be soft and tender; therefore, do not put out the heat until it has boiled out of its juices.

*** Finally, put finely chopped green onion, salt and pepper **

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Capsicum dashi soup

[Ingredients/Seasoning]

200g capsicum, 200g clams, 7 cups of rice water, 1/2 tbsp dashi, 2 thick green onions, 5 heads of garlic, 1 tbsp chili sauce.

[Procedure]

(1) Pour the dashi and chili sauce into the rice water and pass it through a sieve.

(2) Put the clams in 1 cup of water and boil it until the clams open their mouths and scoop out the meat, soup and other sand settle and pour it into (1).

(3) Wash the capers and simmer the soy sauce soup.

(4) Simmer for a while put on the prepared garlic and green onions and re-simmer.

Sauce Soup

Ingredients: 100g beef, 1/4 pumpkin, 4-6 shellfish, half tofu, 2 chili peppers, 1 red chili pepper, 1 scallion, 1/2 onion, mushrooms, cooking oil

1, 1 tsp each of salt; a few peppercorns

2. For the soup:

1 tbsp of dashi; 1/2 tsp of chili sauce; 1/2 tsp of chili powder

Steps to make:

1. Stir-fry the beef first, and put in the shellfish stock when the beef's color turns white.

2. When the soup starts to boil, put in the stock and mushrooms. The foam that comes out at this point should be removed.

3. Then put in the shells, tofu, pumpkin, onion, scallion and finally the chili.

Making points:

1. First, soak the shells in salt water and then put them in a dark place for 3 - 4 hours, so that the shells will spit out the rotten mud, and then wash them.

2. Boil 4 cups of water in a pot with the cleaned shells. After the shells open, separate the shells from the soup.

3. Chop the beef very finely, then put the appropriate meat sauce and stir.

4. Tofu is cut into 0.3cm thickness and 3 - 4cm size, pumpkin is cut into 0.3cm thickness and then cut into 4 halves.

5. Chili peppers and scallions should be cut in large slices, and the chili peppers should have their seeds removed.

Spicy Cabbage Soup

Spicy Cabbage Soup is a traditional Korean dish that is usually made once or twice a week in an ordinary household. How about trying a spicy cabbage soup that you can't get enough of? Learn how to make it.

You can also try adding tuna to spicy cabbage. It tastes great even if no other ingredients are added.

** Ingredients **:

500g of spicy cabbage, 120g of tuna (whole), 1/2 onion, 3 onions (root), 1/4 block of tofu, 1 red chili pepper, 1/8 zucchini, 3 shiitake mushrooms, 2 artemisia, a pinch of salt, and 5 cups of water

** Seasoning **

3 tbsp. of chili sauce, cooking wine, soy sauce, 1 tbsp minced garlic, salt and pepper.

1. Slice the cabbage into 5 cm lengths, and sift the tuna oil through a sieve.

2. Cut the onion into cooking shapes, scallions into 4 cm lengths, red pepper into rounds, zucchini into curved moon shapes.

3. Mushrooms cut into 4-5 equal parts, tofu cut into flat.

4. Mix chili sauce, wine, soy sauce, crushed garlic, table salt and pepper together to make a seasoning.

5. Put all the main ingredients in the stove, add the seasoning and soup.

*** When it is cooked and the taste is just right, turn off the heat ***

Korean Sesame Seed Cold Soup

[Ingredients/Seasoning]

Chicken Thigh 400g

Cucumber 1 strip

Red Bell Pepper 1pc

Fresh Shiitake Mushroom 6pcs

Egg 1pc

White Sesame Seed 100g

Sesame Seeds 100g

Water 6 cups

Salt moderate

Pepper moderate

Wine moderate

Taibai powder moderate

[Preparation Procedure]

(1) Wash the chicken meat and boil it with 6 cups of water and 2 tsp of salt, bring it to a boil and then turn the heat down to low to cook it for another 20 minutes. Remove the meat and cut into small dices, and sprinkle with a little pepper to marinate slightly. When the soup has cooled, remove the fat and set aside.

(2) Cut the cucumber, red bell pepper, and mushrooms into 1.5-centimeter-wide strips, sprinkle with a little cornstarch, blanch in boiling water, and quickly rinse with ice water.

(3) egg beaten with a pan fried egg skin, and cut into the same size as the vegetables in the strip spare.

(4) Sauté the white sesame seeds in a dry pan, making sure they don't burn, then add half of the broth from recipe 1 and puree together in a food processor (juicer), then mix with the rest of the broth and strain.

(5) Place the diced chicken, cucumber strips, bell pepper strips, shiitake mushrooms, and shredded egg skins into a bowl, and then pour in the finished soup.

Begin kimchi making tutorial

Kimchi of cabbage kimchi in rice syrup

Raw materials/seasoning]

(1) 1 cabbage

(2) 1 cup of glutinous rice syrup (or Ponglai rice syrup)

(3) 3 chili peppers

Minced ginger, minced garlic, celery, scallions, moderate amount of each

(1) 1/ 2 cup of salt

(2) 1/ 2 cup of salt, 1/ 2 cups of salt, 2/ 2 cups of salt, 2/ 2 cups of salt, 1/ 2 cups of salt, 2/ 2 cups of salt. 2 cups

Water 10 cups

(2)Sugar a little (or add water pear can be)

[Production process]

(1)The cabbage will be cut in pairs and pickled in brine for 12 hours, take out and wash and drain for spare.

(2) Cut the chili pepper from ingredient (3) into thin slices, chop the rest of the ingredients, and add the glutinous rice syrup and sugar and mix well together.

(3) Pour the ingredients of recipe (2) evenly onto the cabbage leaves, then place it in a glass urn or other container, cover it and place it in a cool place, don't expose it to sunlight, or place it in the refrigerator to allow it to ferment naturally, and then take it out and eat it in about 5-7 days, and then store it for about 2 weeks.

Kimchee's garlic kimchee

[Ingredients/Seasoning]

(1) 1 cabbage

(2) 1/2 cup minced garlic

2 tbsp minced ginger

3 tbsp minced green onion

(1) 1/3 cup salt

2 cups water

(2) 1/3 cup chili powder

Salted shrimp 2 tbsp

Sugar 1 tbsp

Sesame oil 1/2 tbsp

[Procedure]

(1)Cut the cabbage in half, rinse and drain thoroughly, then cut into 5cm squares, sprinkle evenly with salt and mix well, and then marinate for about 12 hours.

(2) Mix the ingredients (2) and seasoning (2) together, then mix into the cabbage and stir well, then put it in a container, press a heavy object on top and cover it with a lid, refrigerate it for about 1 week, or put it in a cool place to wait for its fermentation to be completed, and it can be stored for about 2 weeks.

Kimchi kimchi with cabbage

]

[Ingredients/Seasoning]

(1) 1 cabbage

(2) 1/3 cup minced chili peppers

10 cloves of garlic (finely chopped)

1-1/2 tablespoons of minced scallions

1 tablespoon of grated ginger

(1) 1/3 cup salt.

(2)Chili powder 1/3 cup

Water 1 cup

Chive juice 1 tbsp

Pickled salted shrimp 1 tbsp

Sugar 1 tbsp

[Preparation Procedure]

(1)Wash and drain the fresh kohlrabi, and take 12 pieces of kohlrabi leaves by cutting them in the center part, and sprinkle salt evenly on each piece to pickle it for about 1 day. Strain and drain the brine, keep the brine for spare.

(2)Roll up each cabbage leaf from the stem to the end of the leaf, and then lift it from left to right and tie it in a cross knot.

(3)Mix the strained brine with seasoning (2) and ingredients (2), then pour into the cabbage knots and mix well to marinate in a container, refrigerate for about 3 days to finish fermentation before serving, and keep for about 2 weeks.

It seems that I have seen Ginjoo making this in "Watching and Seeing"

Kimchi of kimchi

[Ingredients/Seasoning]

Cabbage 2 trees, 2 radishes, 100g of watercress, 200g of mustard, 50g of green onion, 50g of garlic, 30g of ginger, 30g of shredded chili pepper, 1/2 cup of chili pepper, 1 cup of salt, 1 cup of soy sauce, 1 squid, 1 piece of sea fish, 1 cup of salt, 1 cup of salt, 1 cup of salt, 1 cup of salt, 1 cup of soy sauce, 1 cup of salt, 1 cup of salt, 1 cup of salt, 1 cup of soy sauce, 1 cup of salt, 1 cup of soy sauce, 1 cup of soy sauce. strips, Haliotis gigantea 1, 5 shiitake mushrooms, 10 raw chestnuts, 2 stone fungus, 1/2 cup pine nuts, 1 cup jujube

[Procedure]

(1) Divide the cabbage in half and pickle it in 9% salt water.

(2) Radish cut into slices according to the size of 3cm wide, 4cm long and 0. 5cm high and pickled in salt. Cut the pickled cabbage into the same size.

(3) Pear and radish cut into the same size, chestnuts cut into slices, watercress, mustard greens, green onions cut into 4cm size.

(4) Squid peeled and cut into 4cm size, Haliotis gigantea cut into thin slices, thick slices of flesh of yellow croaker in sauce removed.

(5) Cut the soaked shiitake mushrooms and stone fungus into thick strips, and shred the green onion, garlic and ginger.

(6) Put seafood and condiments in radish, cabbage, mix with chili noodles and season with soy yellow croaker sauce.

(7) Lay 2-3 cabbage leaves in a small bowl and put the mixed kimchi on top, put seasonings like shiitake mushrooms, raw chestnuts, shredded chili pepper, pine nuts on top, cover the cabbage leaves in the order and put them in a jar.

( Simmer the broth with yellowtail head and soy yellowtail bones and cool it, season with 5% salt and keep it in a cool place until the flavors come in.

Sesame Leaf Kimchi

[Ingredients/Seasoning]

(1) 1/2 catty sesame leaves

(2) 3 tbsp minced garlic

3 tbsp minced green onion

Chili pepper, moderate amount

Chili powder 3 tbsp

Sesame seeds 2 tbsp

Soy sauce 3 tbsp

Sugar 1 tbsp. and 1/2 tbsp

[Procedure]

(1) Wash the sesame leaves and drain thoroughly.

(2)Add ingredients (2) to all seasonings and mix well.

(3)Dip a brush into the seasoned sauce (2) and spread evenly on both sides of each sesame leaf, then place the sesame leaves into a clean, waterless box or urn to marinate, press down on top, and refrigerate for about 3 to 5 days until they are ready to be eaten, and then they can be stored for about 2 weeks.

Kimchi kimchi

[Ingredients/Seasonings]

() 1) 3 green onions (about 1 catty)

(2) 3 tbsp minced garlic

2 tbsp minced ginger

2 tbsp minced chili peppers

(1) 3 tbsp salt

1 1/2 cups of water

(2) 5 tbsp chili powder

1 tbsp sugar

1/3 cup of salted seaweed

Salted fish

Sesame Seeds 1 tbsp

[Procedure]

(1) Wash the green onions and remove the roots, then drain thoroughly. Sprinkle the salt evenly and marinate for about 12 hours, then add 1 and 1/2 cups of water and soak together for 2 hours, then strain off the salt water.

(2) Mix ingredients (2) and seasoning (2) well, then mix in the pickled green onions and mix well, then place in a container and refrigerate or ferment in a cool place for about 2 to 3 days, and can be stored for about 1 week.

Here's how to make cakes and snacks

Tofu Cake

Raw materials

100g lemon, radish (for decoration), half block of tofu, 30g pork, 30g Chinese cabbage, 20g carrot, 10g green onions, 5g garlic, 20g persimmon peppercorns, 20g vegetable oil, 3g soy sauce, 2g salt

Preparation process

1, the tofu cut into long, wide 4 cm, 1.8 cm thick square, fried in vegetable oil, on one side of the knife to cut the mouth, made of pocket mold.

2, the carrot, persimmon pepper, cabbage, pork each cut into thin shreds. In a frying pan pour vegetable oil, pork, carrots, cabbage, green onions, garlic, persimmon peppers, chili noodles, vermicelli fried stuffing.

3, in the tofu pockets into the filling, after the neatly arranged in a small pot, with soy sauce, refined salt to taste, pour the water slightly boiled, and then served on a plate.

Korean-style spicy fried rice cakes

Materials: rice cakes, sweet not spicy (if not also I can not hurt), onions, carrots, cabbage, scallions, Korean chili sauce

Sweet not spicy, onions, carrots, cabbage shredded, scallions cut into pieces

Generally frying the rice cake is not used to fry the oil is boiled with water and into the, he changed his first a little bit of oil with onions, carrots, popping aroma

Onion, carrots a little bit of oil to the first

This is a good idea, because it's a little bit of a good thing to do. p>Onions, carrots a little burst of incense on the good (do not fry to cooked yo) then pour in the right amount of water, the amount of water is a cup (the amount of rice cakes is a person's portion of about 20 small strips)

and then put the sweet not spicy, cabbage together into the pot

boiled until the water rolled with the right amount of Korean chili sauce, my Korean chili sauce is with sweet flavor. So no need to add sugar, if you use the original Korean chili sauce, you need to add sugar phew because spicy fried rice cake tastes sweet and spicy to taste good!

Continue to cook until boiling

Then add the rice cakes

Cook until the soup dries up and thickens

Finally, add green onions and stir-fry evenly to remove from the pan

The Korean chili sauce is available in original and sweet flavors.

Do you see a green circular pattern in the upper right corner of the chili sauce, that circular pattern means that it is sweet chili sauce, Korean chili sauce, regardless of any brand, are divided in the same way.

Stir-fried vermicelli

Raw materials

Pork 50g, vermicelli 50g, soaked sea cucumber 50g, cabbage stems 200g, carrots 50g, pickled ferns 50g, mushrooms 50g, sesame salt 5g, soy sauce 10g, soybean oil 10g, sesame oil 5g, green onion 20g, garlic 10g, pepper 0.5g, shredded chili pepper 2g

Production Process

1: Shred cabbage root, carrot, soaked ferns and mushrooms, sea cucumber, and pork, and marinate them in the seasoning sauce.

2. Stir fry the pork in soybean oil in a frying pan, then add the cabbage root, carrot, fern, mushroom and sea cucumber.

3, wait until the vegetables are cooked, put in the cut vermicelli, seasoned with seasoning sauce and put on a plate sprinkled with sesame salt, and finally topped with shredded chili.

Dong Lai Onion Pancake

[Ingredients/Seasoning]

2 cups of flour, 1 cup of round-grained rice flour, 2 eggs, 2 cups of anchovy broth, 100g of red clams, 200g of fine scallions, salt, 100 oysters, 100g of clams, 1 cup of cooking oil

[Preparation Procedure]

(1) Mix the flour and the rice flour.

(2)Cut the thin green onion into 15cm length and pat the whisker part with the back of the knife.

(3) Steep eggs in the anchovy soup, season with salt and mix with flour and japonica rice noodles to wash it down.

(4) Wash raw oysters, clams, and red clams in salted water, take out half of them, chop them, and mix them with the noodles and season them with salt.

(5) Shake a spoonful of the noodles in an oiled skillet to mix well, add the remaining green onions and seafood, and shake another spoonful of noodles on top.

(6) When the bottom is cooked, turn the heat down and cook it again, and while it is hot, dip it in vinegar soy sauce and eat it.

Niu Tou Cake

[Ingredients/Seasoning]

10 cups of glutinous rice, 7 cups of round-grained rice, 2 cups of soybeans, 2 cups of pinto beans, 1 cup of jujubes, 1 cup of chestnuts, 1 cup of sugar, 2 tablespoons of salt, 10 persimmon crackers

[Preparation Procedure]

(1) soak round-grained rice and glutinous rice in 20 ℃ of water, round-grained rice soaked for 8 hours, soak glutinous rice for 30 hours after Fishing put salt pounded into 60, 100mesh noodles.

(2) chestnuts peeled, large cut in half.

(3) Dates to remove the core and cut into 2-3 parts, persimmon cake cut.

(4) Boil the pinto beans and soak the soybeans.

(5) Mix the prepared chestnuts, jujubes, mandarin oranges, pinto beans, soybeans, and sugar in the rice flour and steam them out in a steamer. While steaming, put steamed soybeans or pinto beans under the steamer.

(6) Cool and harden and cut into quarters. Named for the cuts that look like slices of beef head.

Potato Soup Won

[Ingredients/Seasoning]

Potato 1Kg, Salt 1 tsp, Sugar 1 cup, Cinnamon Powder 1 tbsp

Bean Paste: Soya Bean Powder 1 cup, Mung Bean Powder 1 cup, Red Bean Powder 1 cup,

[Preparation Procedure]

(1) Peel and wash the potatoes and then steam them out.

(2)Mix salt, sugar and cinnamon powder in the steamed potatoes and crush them.

(3)Pinch the crushed potatoes and dip them in dosa.

*After grating the potatoes and removing water from the residue, and making the residue and sediment and noodles into soup-won, put it in boiling water to cook and dip it in bean paste.

Sticky corn steamed cake

[Ingredients/Seasoning]

Sticky corn flour 3 cups, 7 cups of round-grained polished rice flour, 1/2 tablespoon of salt

Douxa: 5 cups of red beans, 1 tablespoon of salt

[Production process]

(1)Soak the sticky corn for a day or so, dehydrate and grind the flour into noodles with salt and sift them well through a sieve, and if it's too dry you can add some water.

(2) according to the ratio of sticky corn flour 3: japonica rice flour 7 mix.

(3) Throw away the water from the first cooking of the red beans, then pour water to cook and throw the water and simmer out.

(4) Sprinkle the steamed red beans in a large pot, put some salt, crush with a spoon and make dosa.

(5) Spread a layer of bean paste in the steamer, then another layer, and so on.

(6) Dip the burlap bag in water to cover and steam over a strong flame for 20 to 30 minutes. Stick chopsticks into it without staining the raw surface to indicate that it is cooked.

Tender pumpkin pancakes

[Ingredients/Seasoning]

Tender pumpkin (medium) 1, salt, pepper, 2 eggs, flour, oil, vinegar and soy sauce

[Preparation]

(1) Cut the pumpkin into 0.5cm thick rounds and sprinkle with salt and pepper.

(2) Whisk the eggs.

(3) Dip the cut pumpkin in a layer of pasta and powdered egg and fry it out in oil.

(4) Serve with vinegar soy sauce.

Thick Cake

[Ingredients/Seasoning]

5 cups of glutinous rice, 10 cups of red beans

* Glutinous rice noodle garnish: 3 tablespoons of soy sauce, 1 cup of sugar

* Bean paste garnish: 5 tablespoons of soy sauce, 2 tablespoons of sugar, 1/2 tsp. of pepper, 1 tbsp. of cinnamon powder

* Filling: 3 cups of stir-fried bean paste, 1/2 cup of jujubes, 1 chestnut /2 cups, 3 tbsp pine nuts, 2 tbsp pounded pomelo (soaked in sugar ), 2 tbsp pomelo clear, 2 tbsp honey, 1/2 tbsp cinnamon powder

[Procedure]

(1) Put soy sauce and sugar in the glutinous rice flour and mix well, then sift it out through a sieve.

(2)Soak the small beans in water to peel and wash, put them in a steamer and steam them, and when they are hot, put sugar, soy sauce, pepper, and cinnamon powder and crush them with a mallet to season them, and then sieve them out with a sieve instead of frying them in oil.

(3) chestnuts peeled and cut into six pieces, jujube pitted and cut into slices, pine nuts to remove triangular hats. Mash the grapefruit peel soaked in sugar.

(4) in the fried bean paste out of 3 cups of sugar and honey and good, mixed with pounded pomelo and pomelo clear, and then add chestnuts, jujubes, pine nuts will be stuffed into the diameter of 2cm size of the round.

(5) in the steamer or crock pot with a wet cloth, put a layer of bean paste and then put a spoonful of rice cake powder, and put (4) of the filling embedded in the middle, and then put rice cake powder on top of it, and finally the whole covered with bean paste, and so on and so forth, in a strong fire in the steam for 30 minutes or so, the bamboo stick inserted into the powder does not stained that is already cooked.

(6) Use chopsticks to take out one by one, and sift the bean paste with a sieve (coarse sieve) and then use it.

Mung bean pancakes

Raw materials mung bean 150 grams, 50 grams of spicy cabbage, 30 grams of pork, 20 grams of green onions, 15 grams of red persimmon pepper, 50 grams of lard, 2 grams of salt, 1 gram of pepper, 20 grams of seasoning sauce

Making process

1, mung bean soaked with water, peeled and pushed the water mill.

2, the spicy cabbage rinsed with water and cut into thin julienne, the red persimmon pepper roughly pounded, the green onion cut diagonally.

3, with fat pork boiled, part of the cut into thin slices, the rest standby.

4, in the coarse grinding of green beans into the spicy cabbage, shredded pork, red bell pepper, green onions, pepper, fine salt, made of pancake batter

5, in the hot pancake pan lard, fishing a large spoonful of pancake batter into the pancake pan, spread into the shape of a round flat, the center of the pork slices, and then before and after the frying into a golden brown can be.

6. Put the pancakes on a plate and serve with the seasoning sauce.

Three-color steamed cake

Raw materials glutinous rice 10 grams, sticky millet 10 grams, sticky sorghum rice 10 grams, 70 grams of rice, 5 grams of sugar, 5 grams of refined salt, mung beans 100 grams

Making process

1, glutinous rice, sorghum rice, sticky millet, rice washed and ground into powder. Divide the rice into three parts and put them into the other three kinds of rice flour.

2, the mung beans roughly ground to soak into the water, peeled and put into a cage drawer to steam into the bean puree, and then sprinkled with a little fine salt on top.

3, in the prepared flour (3 kinds) poured into the water mixed with refined salt and sugar, while using two hands to rub, while using a sieve. Serve in a bowl with the spicy cabbage.

4, in the steamer basket on a wet gauze, in the gauze on top of a thin layer of mung bean flour, and then covered with rice flour mixed with sticky rice grains, steamed for about 10 minutes. Then lay a layer of mung bean paste on top, and on top of it lay a layer of rice flour mixed with sticky sorghum rice, and steam it for about 10 minutes as well. Repeat the above procedure, after the top layer of mung bean paste, steamed for about 15 minutes.

5, after the rice cake is steamed, take it out and cut it into appropriate sizes and put it on a plate.

Muffin

Raw materials 800 grams of rice, 200 grams of mung beans, 25 grams of sugar, 20 grams of sesame oil, 8 grams of salt

Production process

1, soak the mung beans for about 4 hours and peeled, and then into the sugar kneaded into the filling.

2. Soak the rice in water, fish it out and control it dry, then grind it into powder, then pour in hot salted water and flour. Make it into about 20 grams of round flat dough, and then put in the mung bean filling, made into muffins.

3. Spread a layer of blanched suzukuri leaves in the steamer, arrange the muffins neatly and steam them for about 30 minutes. After steaming, simmer for about ten minutes, then wash in cool water. After drying, spread with sesame oil and put on a plate.

Sauce Cake

[Ingredients/Seasoning]

1/2 cup of glutinous rice noodles, 1 cup of soy sauce, 1/2 cup of beef, 1 white onion, 2 pieces of garlic, 2 green peppers, a small amount of pepper, 1 tablespoon of whole sesame seeds, and a small amount of cooking oil

[Preparation Procedure]

(1) Soak the glutinous rice in the water and strain out, then grind it to make noodles.

(2) Cut the beef.

(3) Pound the green onion and garlic, cut the green pepper to remove the seeds and chopped.

(4) Mix the prepared condiments and glutinous rice noodles, beef, soy sauce. Sprinkle evenly whole sesame seeds into a diameter of 10cm, 1-2cm thick round cake in the steamer steamed out and dried.

(5) Eat, in the grill rubbed with sesame oil and grilled to eat.

*The sauce should be freshly made and before adding salt.

Here's a tutorial on how to make rice bibimbap

Bibimbap is made by placing cooked white rice in a large, stone-burning, heavy bowl, topping it with meat, eggs, and vegetables such as soybean sprouts, and then stirring in the appropriate amount of chili sauce to suit your taste and serving it. The rice on top is soft, and the bottom forms a crunchy, hardened potpourri at the bottom of the bowl, making it a distinctive dish to eat.

Bibimbap, as the name suggests, is a mixture of many foods tossed together. Think of bibimbap as Michael. Jackson's favorite dish when he visited Korea, there is no denying the fact that bibimbap, along with spicy cabbage, has shown the world the characteristics of Korean cuisine. It has proven to be a well-balanced dish.

Bibimbap

Ingredients:

150g of beef, thick soy sauce, garlic paste, pounded green onion, sesame oil, pepper, 100g of orange stalks, 100g of cabbage, one zucchini, meat floss, fried oil, 4 eggs

Spicy Sauce:

3 tbsp of spicy sauce, 2 tbsp of garlic paste, 1 tbsp of ginger juice, 2 tbsp of sesame oil, 2 tbsp of sugar, 2 tbsp of sesame salt. 2 tbsp sesame salt, 2 tsp sesame oil, 4 bowls of rice, chili pepper, vegetable oil

1. Stir-fry meat and vegetables - Heat cooking oil in a non-stick wok, then stir-fry the scallions, garlic paste, sesame salt, sesame oil, sugar, zucchini, carrots, and other vegetables that have been well seasoned. Finally, stir-fry flavored beef.

2. Make chili sauce - heat the oil in the pan, put in the chili sauce frying pan, wait for a while, and then put in the garlic, ginger juice, sesame oil, sesame salt, sugar and stir fry for a while.

3. Put into the bowl - first put the rice, in a good look put the ingredients, in the middle of the egg (be careful not to break the yolk), and finally put a good chili sauce

Done!

Jinju bibimbap

[Ingredients/Seasoning]

2 cups of rice, broth (200g of steak and meat, 100g of lungs, 100g of stomach, 100g of blood, 100 soybean sprouts, 20g of ferns, 30g of taro stems, 200g of radish, 2 tablespoons of clear sauce, 1/2 tablespoon of pepper, tonic broth (100g of clam, 1/2 tablespoon of salt, 1/4 tablespoon of water, and 1 tablespoon of sesame oil). 1 tbsp, 1/4 cup water), mixed vegetables (200g coriander, 100g radish, 150g mung bean sprouts, 150g soybean sprouts, 100g fern, 3 sheets seaweed)

* Mixed vegetable condiments: 2 tbsp green onion, 2 tbsp garlic, 3 tbsp light soy sauce, 2 tbsp sesame oil, 1 tbsp sesame seed, 100g beef, 100g clear preserved bean sprouts, 3 tbsp malt chili sauce

* Meat Spices: 1 tbsp soy sauce, 2 tbsp green onion, 1/2 tbsp sugar, 2 tbsp sesame, 1 tbsp sesame oil

[Production process]

(1) Simmer the soup

a. Beef ribs and meat, beef lungs, beef stomach stewed until rotten burnt, 100g radish the whole put it in, and soaked taro stems, fern stalks are also boiled together.

b. Boil soybean sprouts soup mixed with the soup of a, put chili noodles 1 tsp, sesame oil 1 tsp, soy sauce 1 tsp mix well in the soup.

c. Cook the ox blood in boiling water and when it is cooked, cut it into pieces and put it in the soup.

d. Cut the radish (100g) into slices, put them in the soup and season with chopped green onions, soy sauce and pepper.

(2) Simmering tonic soup: dig out clam meat and saute it in sesame oil and boil it with 1/4 cup of water. Season with salt.

(3) Toss:

a. Remove the ends of the soybean sprouts and saute them in 1/4 cup of broth with 1/2 tsp. salt and toss with sesame oil.

b. Blanch out the mung bean sprouts and Chrysanthemum coronarium, toss with sesame oil, garlic, and mix well.

c. Cut radish into julienne and saute out with soy sauce and garnish.

d. Wash the ferns and saute them with sesame oil, soy sauce and green onion with condiments.

e. Roast the seaweed, tear it and add water in soy sauce, mix it with sesame seeds, sesame oil and sugar.

(4) Shred the beef and make raw meat slices with meat condiments.

(5) Shred the green dried cold noodles.

(6) Thicken the rice in a bowl, put the mixed vegetables and seaweed in the bowl, and put a spoonful of soup in the bowl. Serve the green preserved cold noodles and sliced raw meat, and put a spoonful of malt chili sauce on it as well.

(7) Serve the soup in a bowl with the bibimbap.

Tongyoung bibimbap

[Ingredients/Seasoning]

5 cups of rice, 100g of ferns, 100g of soybean sprouts, 100g of mung bean sprouts, 150g of fenugreek, 150g of spinach, 100g of green preserved cooler noodles, 100g of red clams, 100g of clams, 100g of beef, 1 egg, soup (50g of goat's lettuce, 50g of sea greens, soaked seaweed), 100g of tofu, 100g of radish. 100g, tofu 100g, radish 150g, 10 cups of rice water, 2 tablespoons of anchovy soy sauce)

* Beef garnish: 2 tablespoons of green onion, 1 tablespoon of garlic, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of sesame oil

* Mixed vegetables garnish: 2 tablespoons of anchovy soy sauce, 2 tablespoons of green onion, 2 tablespoons of garlic, 2 tablespoons of sesame oil, 1 tablespoon of sesame oil

[Preparation process]< /p>

(1) Red clams and clams peeled and can well, fried in sesame oil.

(2)Shred the beef and mix it with condiments to make raw meat slices.

(3) Cook soybean sprouts in water, blanch mung bean sprouts and spinach in boiling water and mix with anchovy soy sauce.

(4) Wash the ferns and mix them with condiments, then stir-fry them in oil, and stir-fry the gourd as well.

(5) Season the mixed vegetables with anchovy soy sauce and season the mixed vegetables according to the amount of seasonings.

(6) green dried cold noodles cut into julienne, eggs divided into egg white yolk spread into egg skin and cut into julienne.

(7) In the bowl of rice to thicken, the top of the sliced raw meat, red clams, clams, mixed vegetables, cold noodles, eggs.

<Boiled soup:>

(1) Shred the radish, cut the tofu into foursquare cubes, soak the kelp, and wash the taro stems and sea greens.

(2) Boil the rice water with the radish, taro stems and sea vegetables, and season with 2 tablespoons of anchovy soy sauce. Add tofu when it is cooked.

(3) Mix with rice and serve with soup.

Mountain Vegetable Bibimbap

[Ingredients/Seasoning]

3 cups of rice, 160g of mountain vegetables, 40g of mung bean sprouts, 50g of carrots, 40g of tangerine stalks, 100g of beef, 1 egg, 1 tablespoon of soy sauce, and 2 small green onions

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