Practice of Korean Cuisine

A complete collection of Korean cuisine practices

I often watch children's shoes in Korean dramas, and I am not obsessed with the food in the dramas. With these recipes, you can also cook Korean food yourself. Come and have a look with me!

First, kimchi.

Materials: Chinese cabbage l00pg, red pepper powder 120g, korean chili sauce 60g, glutinous rice flour 50ml, white radish 150g, carrot 150g, onion l00g, apple 1, oil 150g, salt, garlic, etc.

Exercise:

1) A Chinese cabbage weighing about two Jin, with its yellow leaves torn off.

2) Cut the vegetables and tear them into pieces. Soak in water and rinse.

3) Put the drained leaves of Chinese cabbage into a big food box one by one. Sprinkle a layer of salt on the surface of each piece, then sprinkle another piece of salt, and so on until all the leaves are put in the box.

4) Cover and refrigerate overnight.

5) Take it out the next day, and you can see there is a lot of water in the box.

6) Soak sauerkraut in pure water or cold boiled water, and rinse. Dry water for standby.

7) Add 500g of water (1: 10) into 50g of glutinous rice flour, stir evenly, then heat with low fire, and stir while cooking.

8) Turn off the fire when boiling until bubbling, and then continue stirring at the residual temperature. In some cases, it will turn into a sticky state like paste, and it will be completely cooled (glutinous rice paste is an essential step in the production of spicy cabbage, and whether various ingredients can stick together depends on it)

9) white radish is twisted into filaments.

10) squeeze water for use.

Dice carrots, apples and onions.

12) Cut the fruits and vegetables together with peeled garlic and ginger into small pieces. Add it to the dish and paste it.

13) Add the cooled glutinous rice paste into the shredded white radish, then add the red pepper powder and stir well.

14) Add Chili sauce and stir again.

15) pour in the fruit and vegetable puree, add the small shrimp skin (shrimp paste is better) and mix well.

16) Add white sesame seeds, chopped leek and white sugar, and stir evenly to get the pickled sauce.

17) Take a piece of drained Chinese cabbage, evenly spread a layer of sauce on both sides with a brush or hand, then put another piece and wipe it again, and so on until all the Chinese cabbage is coated.

18) Put the Chinese cabbage coated with the sauce neatly into a box, finally spread a thick layer of sauce on the surface, cover it, ferment at room temperature for 2-3 days (summer 1 day, winter 3-5 days), then put it into a small box with good sealing performance, refrigerate for 5-7 days, and start eating within 20-40 days.

Second, Korean kimchi tofu pot

Ingredients: pork belly, bean curd with soy sauce, onion, minced garlic, ginger slices, chopped green onion, salt, sugar and sesame oil.

Exercise:

1) Prepare the materials first and slice the streaky pork; Shred onion; Tofu slices; Garlic is pressed into mud; Sliced ginger; Cut the onion into small pieces with an oblique knife; If kimchi is intact. Cut it, too.

2) It's easy to do. When the ingredients are ready, you can cook in the pot. Choose a deep pot, first pour a little oil, heat it, then add minced garlic, ginger slices and chopped green onion and stir-fry until fragrant. Then add shredded onion and continue to fry until fragrant. At this time, add pork belly, stir-fry until it changes color, add kimchi, stir-fry for a few times, and then pour it into clear water. If there is broth, it is best. For convenience, we can pour it into clean water. Bring to a boil and simmer 10- 15 minutes, then add tofu slices and stew for a short time.

Third, sushi.

Ingredients; Rice, laver, white vinegar, salt, sesame oil, crab meat, cucumber, eggs, fish floss powder, cherry blossoms, crab meat and sugar.

Exercise:

1) Pour the crab meat into cold water and cool it for later use.

2) Scrambled egg cake, shredded for later use. Cut the cucumber into strips for use.

3) Steam the rice, add salt, white vinegar, white sugar and sesame oil, stir evenly, and cool for later use.

4) Smooth the sushi curtain and put seaweed on it.

5) Spread the mixed rice on it.

6) Put cucumber strips, shredded eggs and crab meat in the middle yard.

7) Roll up slowly, and be sure to focus when rolling up.

8) Hold it tightly with a sushi curtain.

9) A piece of sushi is ready. Cut it quickly with a sharp knife.

10) sushi curtain is laid and covered with a layer of plastic wrap.

1 1) Spread the rice on the plastic wrap.

The rice is covered with seaweed.

13) Put shredded eggs, cucumber strips and crab meat on laver.

14) Roll it up slowly, but don't roll the plastic wrap in.

15) and hold it tightly with a sushi curtain.

16) find a sharp knife and cut the sushi into sections quickly with a saw.

17) Prepare fish floss, roll sushi slowly, and stick fish floss powder on white rice.

Fourth, Korean rice cake skewers

Ingredients: rice flour 150g, glutinous rice flour 75g, pork belly 100g, spicy cabbage 100g, appropriate amount of oil, salt, sugar, liquor and lard 20g.

Therefore:

1) Mix rice flour and glutinous rice flour evenly.

2) Boil the noodles with boiling water.

3) Add lard while it is hot.

4) Stir well and cool into rice balls.

5) Grease the inner wall of the mold.

6) Put the rice balls into a steamer, flatten them, steam them for 20 minutes, take them out, cool them slightly, demould them, and air dry them in a cool and ventilated place for a period of time, then they can be used as rice cakes.

7) Prepare rice cakes, pork belly and spicy cabbage.

8) air-dry the rice cake and cut it into small pieces (I have air-dried it all day)

9) Sliced pork belly, sliced spicy cabbage, pork belly and white wine.

10) pour in spicy cabbage, add a little salt and a little sugar.

1 1) Knead the pork belly evenly by hand, so that the pork belly is fully flavored and marinated for half an hour.

12) String rice cakes, pork belly and spicy cabbage with clean bamboo sticks.

13) Put a little oil in the pan and fry both sides on low heat (it is more convenient to fry both sides with an electric baking pan).

5. Korean bibimbap

Ingredients: 200g of rice, 50g of spinach, 0/00g of Flammulina velutipes/KLOC-,50g of carrots, 30g of mushrooms, 50g of Korean hot sauce, 20g of soy sauce and 5g of black sesame seeds.