10 How to make Korean food

I believe many people have seen the delicacy of Korean cuisine in Korean dramas, so what are the practices of Korean cuisine that make people appetite? This article introduces the following 10 Korean cooking methods, which you can learn!

Ginseng Chicken Soup Koreans have great love and worship for ginseng, believing that this precious medicinal material can cure all diseases, and ginseng chicken soup is the most common and popular staple food of ginseng. Therefore, it has become a part of Korean life to stuff ginseng into chicken's stomach and boil it into soup. In Korea, most of them are served in casserole, and the cooked glutinous rice in the stomach will flow into the soup. Chicken soup, in fact, should be said to be thick porridge soup, with the fragrance of garlic, red dates, ginseng and chicken. Drinking warm porridge and eating boiled chicken are really delicious.

Exercise:

1 rooster, 20g glutinous rice, 6 dried dates, 10 Lycium barbarum, 3 shiitake mushrooms, 1 ginseng, proper amount of salt, a little ginger and a little onion.

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

2. Wash red dates and medlar, soak in clear water, and wash mushrooms.

3, a ginseng, take 1/3, soak in water and wash.

4. Wash the chicken before washing.

5. Put the soaked glutinous rice, red dates, medlar and mushrooms into the chicken's stomach and seal it with a toothpick.

6, a casserole, put chicken, put two pieces of ginger, a few red dates and ginseng.

7. Add half a pot of water, put it on the fire and turn to a small fire.

8. Stew for two hours, add a small amount of salt, sprinkle with chopped green onion, and serve.

Hanjun hot pot ingredients:

1 bag of spicy Lamian Noodles, 1 pickle, some rice cakes, 1 Flammulina velutipes, 1 ham sausage, 1 crab leg, 1 cheese, half an onion, half a green onion, tomato sauce, Korean hot sauce, salt.

Exercise:

Prepare the main ingredients needed for production, wash the Flammulina velutipes, cut the scallion into sections, and prepare tomato sauce and hot sauce;

Pour a little peanut oil into a small pot, heat it, pour in onions and green onions, and stir-fry until fragrant;

Add kimchi and stir-fry until fragrant, and add hot water, which is almost two-thirds of the weight of the pot;

Add rice cake strips and wait until boiling;

After boiling, add Flammulina velutipes, ham sausage and crab legs, put spicy Lamian Noodles on it and sprinkle with cheese;

Cover the pot and turn off the heat until the noodles boil and the cheese particles melt.

Tips:

This kind of hot pot is a delicious food that can be eaten in the streets and alleys of Korea. Because of its affordable price and sufficient quantity, it is very popular.

After adding cheese, the whole pot becomes super rich and delicious. You can use instant noodles instead of spicy Lamian Noodles, or you can add vegetables to your favorite dishes.

Korean roast pork belly ingredients:

500g pork belly, 2 cloves of garlic, 2 slices of ginger, 2 tablespoons of korean chili sauce, 2 tablespoons of honey, 2 tablespoons of sesame oil, 2 tablespoons of soy sauce and 2 tablespoons of sesame seeds.

Exercise:

Thaw the pork and prepare all seasonings;

Ginger and garlic are minced;

Add 2 tablespoons of Chili sauce, 2 tablespoons of soy sauce, 2 tablespoons of honey, 2 tablespoons of sesame oil and 2 tablespoons of sesame seeds in turn, mix well and marinate for 15 minutes;

There are three choices when baking: domestic gas baking tray, pan frying, oven 180 degree baking 15 minutes;

Bake until the meat slices are slightly rolled up, a little burnt, and the meat is fragrant.

Stuttering empty, or with pickles, garlic slices and lettuce. All are invincible and delicious!

skill

The amount of soy sauce and honey can vary from 1 spoon to 2 spoons according to your taste. But don't go beyond this range! It's not good to mess around! As long as you follow this ratio, I have absolute confidence! Very! All right! Eat! If anyone thinks it's not delicious ... impossible! )

The longest pickling time is 1 hour. It's actually not delicious to go in for too long (verified by kitchen friends).

Domestic gas-fired baking pans are very fragrant, but the smoke is very strong! The oven is the most convenient, just use the fire. The wok version is the best operation;

As for what brand of Korean Chili sauce to use, basically I don't choose the brand, as long as I buy Korean Chili sauce, the taste is basically the same. If you try a particularly amazing brand in the future, you will definitely recommend it to everyone.

Korean fried chicken with beer ingredients:

Chicken nuggets 1kg, salt 1tsp, black pepper nuggets 1tsp, ginger powder 1 pinch, milk 30ml potato starch 1dl, flour 0.6dl, glutinous rice flour 0.6dl, baking soda 1 dl. Spoon, onion powder 1tbsp, sesame 1tbsp.

Exercise:

Wash the chicken pieces and poke holes with toothpicks (taste);

Mix with salt, chopped black pepper, Jiang Mo (or ginger powder), milk (or cooking wine with minced garlic), and refrigerate for several hours (the longer the time, the better);

Take out the chicken pieces, add potato starch, flour, glutinous rice flour, baking soda and eggs, and mix well;

When can I fry oil in a small deep pot? When the chicken pieces are put in, there are many bubbles and stings.

Stir-fry 10 minute and drain (chicken legs 10 minute, half of chicken wings);

Deep-fry the filtered chicken pieces for another ten minutes (in the same way, it takes ten minutes for chicken legs and half for chicken wings);

Heat a pot with low fire, add oil, minced garlic and chopped green onion, and after the minced garlic and chopped green onion smell, add tomato sauce, Korean hot sauce, soy sauce and syrup. Stir and stir, then pour in the chicken pieces;

Spread the chicken pieces evenly in the sauce and sprinkle with sesame seeds.

Korean spicy fried rice cake materials:

200g hot pot rice cake, half a cabbage, half a carrot, half an onion, 2 onions, 2 cloves of garlic, korean chili sauce 15g, 5g of Chili powder, 5ml of soy sauce 10ml, 5ml of fish sauce, 5g of sugar 10g, sesame seeds, sesame oil 10ml, sesame oil10ml.

Exercise:

Cut the rice cake into three sections horizontally, and then cut it into cylindrical strips vertically;

Slice onion and carrot, cut Chinese cabbage, chop garlic and cut shallots;

Mix korean chili sauce, Chili powder, soy sauce, white sugar, fish sauce, garlic and a little water evenly, and make sauce for later use;

Pour a proper amount of water into the pot, stir the sauce evenly, then boil it with high fire, add the rice cake, and cook for 5 minutes on medium fire until the rice cake floats;

Add onion, carrot, cabbage and pepper and stir-fry until cooked;

When the soup is thick, add the onion and stir well, then take the pan and sprinkle with white sesame seeds.

Tips:

Korean Chili sauce looks red and spicy, but it's not very spicy. You can add korean chili sauce and Chili powder according to your own hotness.

If you prefer vegetables, you can also put more. Rice cakes can be made into strips or sheets.

Korean pumpkin porridge ingredients:

Pumpkin, purified water 700g, glutinous rice flour 800g, rock sugar 100g, proper amount of small balls, proper amount of salt and a little medlar.

Exercise:

Wash the pumpkin, remove the seeds, put the skin into a steamer and steam for about 15 minutes (put the pumpkin into the steamer after the water boils);

Cool the steamed pumpkin, and dig out the melon meat with a spoon;

Mix the melon meat and purified water in a blender (700 grams of pumpkin can be stirred with a 600ML blender for almost three times);

Pour the whipped pumpkin sauce into the pot, and cook for 10 minutes until it boils, then turn to medium heat;

Boil glutinous rice flour with cold water and put it in a pot for 5 minutes; (At this time, keep stirring with a spoon to prevent glutinous rice flour from touching the bottom);

Add rock sugar and medlar, and turn to low heat;

Cook jiaozi in another pot. After cooking, add jiaozi into pumpkin porridge, add a little salt and stir well.

skill

Use Japanese pumpkin, it will taste good;

The amount of salt is very small, but it must be put. Can make the whole pot of pumpkin porridge taste three-dimensional.

Korean cheese ribs material:

3 tbsps of Korean hot sauce, 3 tbsps of soy sauce, 3 tbsps of Lin Wei or cooking wine, 3 tbsps of honey, rice vinegar 1 tbsps, Korean Chili powder 1 tbsps, sesame oil 1 tbsps, 5 cloves of garlic, 1/4 of yellow onion, 1/4 of apple, appropriate amount of black pepper, and ribs 1 kg.

Exercise:

Put all the ingredients except ribs and cheese in a blender until smooth, and then pour them into a fresh-keeping bag. Students who don't have a blender can grind onions, garlic and apples into mud with a radish masher, and then mix them with the sauce. )

Add the sauce to the ribs, then squeeze the air out of the bag and marinate for about two hours.

Find a bigger pot and wrap it in tin foil, because in the end, cheese and sauce will definitely paste on the pot, which is hygienic and convenient to clean after being wrapped in tin foil.

Put a little oil in the pot and fry the marinated ribs until cooked, then cover them with a little water and cook for about 10 minutes.

When the soup is dry, pour it into a bag and cook the remaining braised pork sauce over medium heat until the juice is collected.

Arrange all the cooked ribs on the left side of the pot, sprinkle thick cheese on the right side, and then cover them with low fire again until the cheese melts by half.

Finally, transfer the pan to the induction cooker, sprinkle chopped parsley ribs on the cheese and fry the white sesame seeds.

skill

If there is no Korean Chili powder, don't put it. If you don't want to be spicy, don't put the Chili noodles commonly used in China.

It is recommended to use mozzarella cheese, which is pizza cheese. Cheese has a strong flavor and can be pulled for a long time. Taste and fun are better than cheddar cheese.

Sauce can also be used to pickle chicken or something. You can also try adding rice cakes, which are absolutely delicious and full.

Korean kimbap materials:

Rice, pickles, roasted laver, cucumber, carrots, eggs, ham, almonds, white vinegar, sugar and salt.

Exercise:

Break the eggs and spread them into egg rolls.

Shred all cucumbers, carrots and omelets.

Kimchi and ham are shredded.

Add proper amount of vinegar, sugar and salt to the waste heat of rice just out of the pot and mix well.

Crush almonds with a rolling pin (not too much, it will have a layered taste)

Take a bamboo curtain, put a piece of roasted seaweed on it, and then put rice on it. Dip a big spoon in water, or directly press the rice evenly on the laver, leaving only the edge of the end 1cm away from you (when preparing for work, get a bowl of boiled water or mineral water to wipe your hands or spoon, so that the rice won't touch your hands! )

Spread cucumbers, carrots, pickles, eggs and ham strips on your side and sprinkle with chopped almonds.

Roll up the bamboo curtain, and then, continue to roll it with one hand. While rolling, fasten the rolled bamboo curtain with four fingers except the thumb and pull it in your own direction, and at the same time, pull the bamboo curtain with the other hand in the opposite direction to the previous hand. After all rolled up, squeeze the bamboo curtain a few times with both hands (so that the wrapped laver rice can't be tightened).

Remove the bamboo curtain, moisten it with water on a clean knife, and cut the kimbap into appropriate sizes. You can eat it with sweet and spicy sauce or sushi soy sauce.

Korean kimchi cake material:

200g kimchi, half onion, 60g flour, 40g kimchi juice, sugar 1 teaspoon, half teaspoon salt and 60ml water.

Exercise:

Mix kimchi, onion, flour, kimchi juice, sugar, salt and water, and stir well.

Turn the fire to medium heat and put two spoonfuls of oil in the pot.

When the oil is hot, pour in all the batter and spread it evenly.

Fry, cut into small pieces and serve ~

skill

If the pot is not big enough, you can eat it twice ~ (the diameter of the pot surface I use is 25cm), or you can make a small round cake yourself.

Fired in korean chili sauce and fired in korean chili sauce can be said to be a classic Korean dish that combines Chili sauce and seafood. Squid absorbs the spicy taste of Chili sauce, and Chili sauce also wraps the delicate taste of squid. After the squid is fried by fire, the meat is full of mouth, and the burning Chili sauce can definitely open your taste buds.

Exercise:

Appropriate amount of squid, 1 pepper, a small amount of onion, garlic white, ginger, onion, salt, chicken powder, cooking wine, soy sauce and sugar.

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

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

3. Pour a proper amount of water into the pot, drop a few drops of cooking wine, or put a few slices of ginger onion.

4. After boiling, put the chopped squid in the water to quickly remove the fishy smell, and then take it out and control it.

5. Pour the oil into the wok, heat it, add the onion, ginger and minced garlic and stir-fry until fragrant.

6. Add onion pieces and continue to stir fry.

7. Add squid, transfer to korean chili sauce and stir fry evenly.

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

9. Add green pepper pieces and mix well.

10, sprinkle some cooked sesame seeds and serve.

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