From a simple one or two-course dining table to the king's delicious food, Korean recipes reflect the sincerity and wisdom of Koreans. Among countless Korean diets, kimchi, bibimbap and barbecue are the most representative. If you are interested, you might as well try the method recommended by us. Korean food can also be born in your own hands.
Roast beef: ingredients are very important
Roast beef originated in the Three Kingdoms period on the Korean Peninsula. It is baked after adding garlic and sauce to meat and leek to adjust the taste. Korean barbecue, as a royal diet menu, to? Nebiani? The name "court barbecue" has been developed, but it is different from today's barbecue method and becomes a method of barbecue directly on the fire. Han Rongshi, a professor of food nutrition at Shuming Women's University in Korea and president of the Korea Dietetic Research Institute, said: The cooking method of Nabiani barbecue is quite simple, but the formula of seasoning is very important, among which pear juice and ginger juice are essential. Pear juice plays a role in tenderizing meat, and ginger plays a role in removing fishy smell. ?
1. Na Biani barbecue
Ingredients: 600g beef (steak part).
Sauce: 3 tablespoons pear juice, a little ginger juice, 2 tablespoons sugar, 1 tablespoon honey, 1 tablespoon garlic paste, 5 tablespoons soy sauce, 1 tablespoon sesame oil.
Production method:
1. Cut beef (steak part) to a thickness of 0.3 cm, cut knife marks on the front and back of beef, and quickly season.
2. When the meat is cooked, start to make mixed sauce. When making Biani barbecue sauce, first put pear juice and ginger juice into a large bowl, then add some sugar and honey, then add garlic paste, soy sauce and sesame oil and stir.
3. Put the beef into the prepared sauce, stir well and leave it for a while.
4, barbecue directly on the charcoal fire, pay attention to the beef not to be burnt.
2. Ordinary roast beef
Ingredients: 600g beef (steak), half onion, 5 mushrooms, Flammulina velutipes 1 bag.
Sauce: 5 tablespoons soy sauce, 2 tablespoons sugar, 3 tablespoons honey 1 pear juice, 3 tablespoons sesame salt 1 tablespoon garlic paste 1 tablespoon chopped green onion, 2 tablespoons pepper 1 tablespoon ginger juice.
Production method: 1. Shred onions and mushrooms, and prepare Flammulina velutipes for barbecue.
2. Unlike the barbecue in Biani, the beef is cooked after the sauce is made. The beef is cut into 0.2 cm thick slices with knife marks on the front and back.
3. Mix the prepared sauce, mushrooms, onions, green onions and other materials with the cut beef, and then leave it for a while.
4. Roast beef and vegetables on a baking tray to prevent the meat from overlapping when roasting.
Kimchi: Every household can cook it.
South Korea's cities and villages, and even every household has its own kimchi, of which the most representative kimchi handed down from every household is the whole cabbage kimchi. All-Chinese cabbage kimchi is a kind of kimchi made of fresh Chinese cabbage and radish as main raw materials, adding a variety of vegetables and fish sauce, and steaming and fermenting.
Ingredients: Pickled pickles with a whole Chinese cabbage (3 kg) and salt water (1/2 cups of coarse salt and 4 cups of water).
Seasoning: 1 cup Chili noodles, 1/3 cups boiled broth, 2 cups shredded radish, 1 cup shredded pear, 1 cup sliced onion, 1/3 cups shrimp paste, 1.5 cups white sugar,/kloc.
Production method:
1. Choose full and biased Chinese cabbage, peel it and cut it in half vertically. The root of Chinese cabbage has a knife mark, which can quickly absorb seasoning.
2. It is very important to pour salt into water, make salt water, and then soak cabbage. Sprinkle salt on the cabbage again in the middle and marinate for 8~ 10 hour. In this way, the salinity is slowly in place to prevent the cabbage from deteriorating and softening. In order to make sauerkraut salty, the position of cabbage should be changed up and down repeatedly in the middle.
3. After washing the sauerkraut, drain it on the vegetable basket. 4. Pour the cooked broth into the Chili noodles and stir.
5. Select hard radish to shred, and cut shallots, celery and mustard into 2 cm long sections.
6. Mash garlic and ginger, and mash fresh shrimp into sauce.
7. Put the cut radish into a large bowl, add Chili noodles, add Chili water to make up, then add fresh shrimp paste and garlic paste, and mix well with ginger paste again. Sometimes appropriate amount of glutinous rice porridge is added according to the actual situation. Shrimp sauce in kimchi plays a role in seasoning and determines the taste of kimchi. Most seafood sauces are shrimp sauce, but some places also use swordfish sauce, small fish sauce and Huangshi fish sauce. The delicacy of kimchi comes from amino acids in seafood sauce, which can also increase the nutrition of kimchi.
8. Add onion, celery and mustard to the prepared seasoning and stir.
9. Put the ingredients evenly between the leaves of dehydrated cabbage, then wrap the prepared kimchi with the outer leaves and put it in a jar or other container. This is the key. Pickles are ready.
Bibimbap: rich in nutrition
There are many vegetables and wild vegetables on the dining table in Korea, and a major feature of bibimbap is to put a lot of vegetables in it and stir it together. Professor Han Rongshi said:? Many wild vegetables added to bibimbap can be selected from more than three kinds of seasonal vegetables. Jeonju bibimbap is mixed with bean jelly and raw beef. Recently, fried meat has been used instead of raw meat. ?
Bibimbap ingredients: 2 cups of rice, beef 150g, mountain vegetables 70g, platycodon grandiflorum 100g, bean sprouts 150g, cucumber 1 root, carrot 150g, fungus 5g, tomatoes 6, eggs 2 and fried potato chips 650.
Beef seasoning: 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp chopped green onion, 1/2 tsp garlic paste, 1 tsp sesame oil, sesame salt and a little pepper.
Seasoning Chili sauce materials: 2 tablespoons Chili sauce, sesame oil 1 tablespoon, garlic paste 1/2 tsp, chopped green onion 1 tsp, beef stuffing 30g, honey 1/2 tsp.
Making method: 1, Taomi cooked rice. After cleaning platycodon grandiflorum, soak it in salt water, shred it, cut it into 2 cm long, season it with sesame oil and sesame salt, and fry it in oil for a while.
2, bracken cut into 2 cm long, add garlic, onion, sugar, soy sauce, sesame oil, sesame salt, stir fry on the pot.
3. After blanching bean sprouts with salt water, mix in seasonings.
4. Cut the peeled cucumber and carrot into shreds and season with salt, vinegar and sugar.
5. After the beef is finely cut, adjust the taste and fry it.
6. Soak mushrooms and fungus in warm water, shred them and stir fry in a pot.
7. Eggs are divided into egg yolk and egg white, spread on a hot pot to make an egg roll, take it out and cut it into silk.
8. Bean jelly is also cut into the same silk.
9. What is indispensable in bibimbap is the Chili sauce that determines the taste. When the pot is hot, pour in a little oil, stir-fry the mixed beef first, and then add a little water, Chili sauce, honey and sesame oil to stir-fry.
10, put the rice into a large bowl, then add the cabbage, platycodon grandiflorum and bean sprouts and mix well.
1 1. Put the bibimbap into a small bowl, make it into a certain shape, and then put it into a rice bowl. Put colorful cucumbers, carrots, mushrooms, shredded eggs, meat and cold vermicelli on it, drizzle with Chili sauce and decorate with some fungus and French fries, and the bibimbap is made.