Authentic Korean food recipes daquan
Korea spicy fried octopus
material
Small octopus, onion, ginger and garlic, Korean hot sauce, sesame oil, cooking oil, basic kitchen seasoning, white sesame seeds.
working methods
1. After the octopus is thawed, add water to the pot, add salt (possibly more) and white wine, add the octopus after the water is boiled, and take out the water for later use.
2. Cut octopus into 6 cm pieces, slice ginger, pat garlic open, and chop shallots for later use.
3, a little cooking oil, add ginger slices, Korean hot sauce a little saute. After octopus.
4. Stir-fry over high fire for 2 minutes, then stir-fry Korean hot sauce and garlic cloves. Stir-fry over medium heat for 5 minutes, then season.
5. Finally, add sesame oil, chopped green onion and white sesame seeds, and start the pot.
Korean barbecue
material
Pork, Korean hot sauce, onion, ginger 1 small piece, garlic 3-5 cloves, sesame oil 0.5- 1 tablespoon, sesame seeds and vegetable oil.
working methods
1. Pork slices, slightly thick, about 4 mm thick;
2. Cut the green onion into small pieces and chop the ginger and garlic;
3. Put the meat slices in the refrigerator and marinate them with Korean hot sauce, sesame oil, sesame seeds, green onions, ginger and minced garlic for more than 2 hours; (Played all night)
4. Take out the meat slices, spread some green onions on the baking tray, and brush the meat slices with a layer of vegetable oil;
5. Preheat the oven to 220 degrees, set fire to the upper layer of the oven, bake for 7 minutes, turn it over and bake for about 5 minutes.
Korean pickle soup
material
Ingredients: 1 bowl of Korean spicy cabbage, a bowl of rice washing water (about 500ml), 1 medium-sized potato, 1 small onion, 1 bean sprouts, 1 Flammulina velutipes, 1 tofu,.
Seasoning: onion 1, Chili powder 1, sugar 1/2, garlic paste 1/2, ginger paste 1/2, cooking wine 2, sesame oil 1, soy sauce 1 (2.
working methods
1. Peel and slice potatoes, shred onions, slice pork belly, cut pickles into 1 slice, and obliquely cut green onions into sections for later use.
2. Add garlic paste, ginger paste, cooking wine, sesame oil, sugar and Chili powder to pork belly slices and marinate for 10 minute.
3. Pour a little sesame oil into the casserole, then add the marinated pork belly slices and fry them on low fire until they change color, then add shredded onion and pickles and stir fry for 2 minutes respectively.
4. Pour the rice washing water into the pot, turn to high heat, and then add the soy sauce.
5. Cook potato chips in a pot for 2 minutes, then add bean sprouts, tofu and Flammulina velutipes in turn and cook until boiling.
6. Finally, put the chopped green onion into the pot and cook until it tastes delicious.
Korean noodles
material
Noodles, vegetarian diced chicken, potatoes, cabbage, cucumber, Korean fried sauce
working methods
1. Heat the pan, pour the oil, stir-fry the diced vegetarian chicken, and then stir-fry the potatoes and cabbage until half-cooked.
2. Take out the vegetables, pour in the oil and stir-fry sauce again, and add the diced vegetables and water.
3. Cook until the potatoes are cooked and the sauce becomes sticky.
4. The noodles are too cold after cooking. Add shredded cucumber and mix well with fried sauce.
Korean-style ribs and potato soup
Materials:
500 grams of ribs and 500 grams of potatoes,
Seasoning:
1, ribs stew seasoning: pepper 1 teaspoon, 4-5 grains of aniseed, cinnamon 1 piece (the above seasoning can also be directly replaced by the ready-made stew seasoning package 1 sold in the supermarket); 3 shallots, 3 slices of ginger, 3 tablespoons of soy sauce, cooking wine 1 tablespoon, salt 1 teaspoon.
2, stew seasoning: garlic half chopped into powder, Korean hot sauce 1 tablespoon (if you don't have Korean hot sauce, you can use Chili noodles 1 tablespoon instead), dried red pepper 1 chopped into powder, sesame salt 1 teaspoon, salt 1/2 teaspoons, pepper.
Exercise:
1. Soak the ribs in clear water for about 4 hours to soak the bleeding water, and change the water according to the situation.
2. Cut the potatoes into hob blocks, add water for 5 minutes until cooked, and remove and control the moisture for later use.
3. Blanch the ribs in boiling water, skim off impurities and floating foam, and take out the ribs to dry for later use.
4. Put it in an electric pressure cooker, add the seasoning for stewing the ribs, then add water to the ribs, and select "light taste" (my pressure cooker has this menu option, if not, you can stew the ribs until 8 or 9 minutes are rotten, because you have to cook them with potatoes for a while).
5. After the ribs are stewed, take them out and put them into an ordinary wok. Add the ribs clear soup that has just been stewed, and add potatoes. After stirring, add the seasoning of the stew to the pot. If you think the soup is a little small, you can add some boiling water.
6. After the fire boils, turn to low heat and stew for about 15 minutes. At this time, the ribs and potatoes have been colored, and the edges and corners of the potatoes have become dull. If you taste the potatoes, you can stop the fire.
Kimchi seafood pot
material
Clams, garlic, pickles, mushrooms, mushrooms, tofu, soybean sauce, Korean hot sauce, prawns and zucchini.
working methods
1. Wash all the materials and blanch the clams.
2, burn oil pan, saute garlic, saute kimchi, pour the original soup, and cook mushrooms.
3. After boiling, add tofu, add soy sauce and Korean hot sauce;
4. After the pot is boiled, add prawns and zucchini, adjust the chicken essence to make it fresh, then take it out of the pot, and put the scalded clams into the pot to boil.