Today I teach you how to make Korean kimchi. You may wish to do it yourself, and you can eat delicious spicy cabbage without going to the supermarket to buy it later.
Need to prepare the main ingredients / ingredients / seasonings:
cabbage, 800g radish, leek 150g, water celery (Korean people concentrated in the market sell) 150g, 100g large onions, 100g small onions, shrimp (mashed) 100g, ginger foam 20g, garlic foam 160g, sugar 50g, 200g chili powder, shrimp paste 250 seafood high 3 / 4 cups, onions 300g, sugar 50g, chili powder, shrimp paste 250 seafood high 3 / 4 cups, onions 300g, shrimp paste 250 seafood high 3 / 4 cups, shrimp paste 250 seafood high 3 / 4 cups. 4 cups, onion 300g, 2 pears, glutinous rice flour 50g , a little sesame.
Salt Cabbage:
1. First pick a good plump and firm cabbage to remove the surface of the green and dead leaves.
2. Split the cabbage in half and make another cut on the head (as shown in the picture).
3. Soak the cabbage in salted water (3 tablespoons of salt in a small pot of water) for 2/3 minutes, then lift it out and shake off the excess water.
4. Rub the coarse salt evenly on each leaf of the cabbage.
5. Put the cabbage into the container and press it with your hand, then pour the salt water that you just soaked the cabbage in close to the container and silently over the cabbage.
6. It is best to turn the cabbage every hour or two during the salting process so that every part of the cabbage is salted through.
7. Cabbage salt to press the cabbage stem with a finger to feel very soft can be salt system completed (in my personal experience about 20 hours of salt system can be).
8. Rinse the salted cabbage 2/3 times with water and put it into a leaky basket to control the excess water.
Seasoning sauce production:
1. First of all, the glutinous rice flour into a thin paste, poured into the pot of boiling seafood broth, stirring constantly in a clockwise direction, and then sheng into a container cooling.
2. Cut the radish and onion into thin slices, and the watercress, scallion, and leek into 2/3cm pieces.
3. Put the prepared ingredients and garlic foam, ginger foam, pounded with the onion into the cooled seafood liquid sauce, also put the chili powder and all the prepared seasonings into it and mix thoroughly.
Apply the sauce:
1. Put the salted cabbage into a clean container and smear it with a little bit of the prepared sauce with your hands, and smear it from the inside to the outside, and smear the sauce well before and after each leaf.
2. After smearing the sauce, sprinkle some sesame seeds and put it in a sealed plastic box and put it near the refrigerator.
Warm tips:
1. When choosing ingredients, chili powder is the most critical. Be sure to buy Korean or Korean chili peppers. Generally the chili powder sold in the supermarket is not ideal.
2. If the salting time is too long and too salty, you can rinse it with water a few more times. You can also soak it in water.
3. Salt the good spicy cabbage finally put a day after eating the best taste. If you like to eat a little sour, you can also put it at room temperature for a day and then eat.
4. It is best to wear rubber gloves when smearing the sauce to avoid irritating your hands.
5. Kimchi can also be made into fried rice, you can also do soup, you can also eat with fried meat. There will be time to teach you later.
6. wipe the rest of the sauce into the refrigerator the next time you make can be used
Teach your homemade Korean dishes - cold cucumber strips
Prepared materials and seasonings:
Main ingredients: 3 cucumbers, granular salt Seasoning sauce: 2 spoons of chili powder, 1 spoon of Korea Hot Sauce, 1 spoon of fresh lemon juice, chopped green onion (white part of the scallion) 3 spoons of garlic 1 spoon, sesame seeds 1/2 spoon. 1/2 tsp sesame seeds
Preparation:
Wash the cucumber, remove the ends, and cut it into 4 or 5 equal-sized pieces
Cut each piece into 4 equal-sized strips
Put all the cucumbers into a container sprinkled with salt, and let them marinate for about 10 minutes
While the cucumbers are marinating, you can make the sauce. It's easy, just put all the prepared dressing ingredients in a small container and mix well.
After the marinade is finished, some cucumber juice will come out of the container, pour the cucumber juice, and then put the sauce evenly mixed, so that a simple Korean dish - cold cucumber is ready. Put it into the plastic box and put it in the refrigerator for half an hour and then you can eat it. It's very simple, right?
Detailed authentic "Korean" mixed kimchi
Cabbage 6500 grams, 4000 grams of white radish, 500 grams of red pepper, cucumber 1500 grams. The first step is to pick and wash the vegetables.
Then cut the cabbage into segments of about five centimeters, white radish cut into pieces about two centimeters square, red pepper flaps into slices, cucumber cut into large segments. Then sprinkle salt 300 grams, brake water. After about four or five hours there will be a lot of brake out of the water.
Look for no oil pot, into the water three liters, and then add 100 grams of sticky rice flour, 150 grams of rock sugar, and then boil, let the sugar dissolve, but also have to use a fine mesh to the sticky rice flour knots of the lumps fished out. Then pour 100 grams of chili powder into it and boil the pot again, then turn off the heat and let it cool. Be careful not to burn the sauce~~~
Next, you need to prepare the other marinades. Including 1000 grams of white radish, cut into julienne; 250 grams of leeks, cut into two centimeters or so; three apples and pears each *** about 1000 grams
Peeled and shredded; 500 grams of onion, cut into julienne; 100 grams of ginger, four or five heads of garlic, all minced.
When that pot of sauce has cooled, put all these ingredients in and mix well.
The next step is to squeeze the water out of the vegetables after braking, put them into the sauce and mix them through and through, and then put them into the altar and ferment ......
The fermentation time depends on the temperature, usually 4-5 days in spring, 3 days in summer, and in winter, it will take a week.
Summary: kimchi pickling during the attention should be paid to the problem
(1) altar wash clean, must be dry, can not add raw water.
(1) The pickle altar should be placed in a place with a lower temperature, 3 - 5 ℃ environment is appropriate.
(3) take pickles should pay attention to keep clean and sanitary, to prevent grease dirty things mixed into the altar, otherwise easy to make pickle water corruption, odor.
(4) The sink should be kept full of water and pay attention to clean, often wash and replace. For safety reasons, you can also add 15% to 20% salt water in the sink.
(5) If you find a white film on the liquid surface, it should be removed immediately, and add a small amount of soju and fresh ginger, garlic and other inhibitors of the growth of stray bacteria. At the same time, the altar will be filled with vegetables to create anaerobic conditions can be stopped.
The unique taste of Korean kimchi - stuffed cucumber
To make this kimchi, you need to use the Northeast's "dry cucumber", which has a thin skin, thick flesh, few seeds, and a very sweet taste.
When buying, pick a thicker cucumber. After buying them, scrub them with salt and marinate them in brine for 4-6 hours. The amount and proportion of salt can be referred to my last blog post - homemade Korean cucumber kimchi + pickled cucumber stir-fry
When the cucumber can be bent at will, it is said to be pickled, pickled cucumber cut 2 equal parts, leaving about one-fifth of the don't cut off, because you also have to clip the "stuffing" in it!
The stuffing is small green onions, green and red bell peppers, onions and apples. Wash them all and shred them, except for the scallions.
After washing the leaves, put green onions, green and red bell peppers, apples and onions on the leaves, and then roll them up to make a leaf roll. The cucumber core is put into the "suji leaf roll" and tied with chive leaves or green onions. A word of caution, cucumbers have a limited internal capacity, so don't roll the suzuki leaf roll too thick ah ~ ~ ~ ~ If you have the ability to dig out the seeds of the cucumber, then the result will be even better.
Next, take half a cup of sticky rice flour, add 3 cups of water and boil it to make a thin rice flour paste. When it cools down, add 3 tbsp of white vinegar, 1 tsp of salt, 1 tbsp of sugar to taste, and then add dried mushrooms, chili peppers, onions, and lemon slices to increase the aroma.
Then put the stuffed cucumber in the broth and add some plain water if the cucumber is not completely submerged in the broth. And then impregnated a few hours, and so on into the flavor, you can eat. Just cut it into bite-sized pieces when you eat it.
Authentic Korean spicy cabbage practice of two
1. cabbage, peel off the outer layer, wash, inside and outside evenly smeared with salt, pickled for half a day.
Note: the production of spicy cabbage from start to finish can not be stained with a little oil
2. marinated half a day, squeeze out the water
3. ready: ginger, garlic, apple, pear
4. ginger, garlic, apple, pear chopped, apple, pear with 1/3 or half can
5. chili pepper, salt, monosodium glutamate (MSG), there is fish sauce, the amount of soy sauce and add the The feeling of the same.
The amount of chili pepper depends on how much you like spicy, but also depends on the freshness of the chili pepper, it is best to come in a little bit of Xiao Xiangjian
6. Add an appropriate amount of cold water, chili pepper, salt, monosodium glutamate seasoning
7. Ginger, garlic, apples, pears, the end of the chili pepper into the chili pepper
8. Stir
9! Starting from the innermost layer, the adjusted chili paste smeared on the cabbage, inside and outside are smeared
Note: Be sure to wash your hands ah or with plastic film gloves
11. the whole are smeared
12. take a container with a lid, pay attention to wash, there must be no oil, if there is no lid, sealed with plastic wrap can also be.
13. 3-5 days after the success
14. Finally loaded plate bird, wow ~!
Super refreshing and weight loss Korean cold noodles
Put the cold noodles in a large bowl, put your favorite crispy spicy cabbage, cucumber, apple slices or watermelon slices, tomato slices, cut into slices of soy sauce beef, half of an egg or spread egg skin silk, sprinkled with sesame seeds, chili and then poured on the cold noodle soup, the most important cold noodle soup must be done and put in the refrigerator and even some of the frozen. The most important thing is that the soup must be made first and kept in the refrigerator, even some of it is frozen until it is ice-cold, so that it will be more refreshing. If I eat cold noodles in the restaurant sometimes also put a little beer in the soup will have another flavor, and now some will put real wine, you may also want to try.
The ingredients of cold noodles at home:
Korean cold noodles half a catty, spicy cabbage, half a cucumber, pear 2 slices, 1 egg, cooked white sesame seeds, a little dry chili, cooked beef 2 slices of soy sauce, cilantro 1, tomatoes 2 slices of white vinegar, sugar, salt, soy sauce,, monosodium glutamate, orange juice or (white pear, pineapple juice), sesame oil (I do not put the sesame oil) Korean chili sauce (can not)
The Korean chili sauce (can not).
Preparation:
1, the cold noodles soaked in cold water for 1 hour, and then rubbed by hand, so that the noodles are no longer sticking together, fish out and spare
2, the pot filled with water, add the egg to start cooking
3, in a large bowl of pure water, and then add the vinegar half a couple of two, two tablespoons of sugar, and then taste according to personal taste until you feel that there is not a vinegar taste, but a sweet and sour taste, not sugar taste, but a sweet and sour taste. No sugar flavor, but a mixture of sweet and sour taste can be
4, add salt, adjusted to slightly salty, and then add a little soy sauce, monosodium glutamate, sesame oil, sesame seeds, orange juice or (white pear, pineapple juice), and then cut the cucumber into shreds into the juice to soak
5, after the water boiled the noodles into the pot, the fire can be boiled, the noodles immediately fish out, put in a pot with a net, and then the faucet kneaded! The noodles until the soup becomes clear noodles slippery not sticky
6, the noodles out, water control, add a large bowl, add kimchi, pear slices, cooked beef, dried chili noodles, chili sauce, cilantro, tomatoes
7, the eggs out, shelling and cut in half, and put into the bowl and finally put a little ice on it is done
Teach you to make homemade Korean cuisine - braised chicken with potatoes
Teach you to make homemade Korean food - braised chicken with potatoes
The main ingredients of the dish and the ingredients of the dish are as follows p>
Main ingredients and seasonings: whole chicken, 1 green onion, 1 onion, 1 carrot, 2-3 potatoes, green and red chili peppers, a little
Hot sauce, garlic, chili powder, a little ginger, half a spoon of sugar, a little pepper, a little sesame oil.
1. The chicken gutted and cut into suitable pieces, soaked in water for about half an hour to get rid of the fishy flavor.
2. Wash the soaked chicken and put it on a colander to control the excess water.
3. Wash the potatoes and carrots and cut them into large chunks.
4. Divide the green onions, red and green chili peppers into four and soak them in cool water and set aside.
5. Cut the green onions into 3cm lengths, cut the garlic into slices, and crush the ginger into crumbs.
6. Prepare a small container, put 3 spoons of hot sauce, two spoons of soy sauce, half a spoon of sugar, a tablespoon of chili powder, chopped garlic and ginger, pepper, sugar, sesame oil, a little after a full mix until the sauce.
7. Prepare a slightly larger container to put the chicken pieces in the water control, and then pour the prepared sauce on the chicken pieces and mix thoroughly, so that every part of the chicken pieces stick to the sauce.
8. Salt the stirred chicken pieces for half an hour and set aside.
9. After salting, heat about two tablespoons of oil in a pan.
10. When the oil is hot enough, put the salted chicken pieces into the pan and stir fry. When the surface of the chicken is completely cooked, gently pour in the water from one side of the pan and add water until it is three-quarters of the way through the chicken, then cover the pan with a lid and heat over medium heat.
12. Heat and add to the chicken pieces of seven mature when the ready potatoes, carrots into it, and then put the appropriate salt and stir fry for a few times and cover the pot to continue to heat on medium heat.
13. Heating to a certain extent the soup becomes less thick and then put the scallion, chili pepper, onion into the high-fire stir-fry a few times, until the dish has a bright color can be out of the pot.
Korean Tomato Oxtail Soup
Tips:
Oxtail is the most active part of the cow, so its meat has the most delicious flavor. At the same time, the oxtail taste sweet and flat, rich in gelatin, more sinew and less cream fat, full of flavor, can benefit the blood, tonic essence, strong body, nourishing face; modern nutrition because of its low fat and high protein, rich in a variety of nutrients, and regarded as a healthy and nutritious food.
Blood and kidney tonic oxtail soup
1, raw materials: an oxtail, mountain waist two, a ginseng, ginger a piece;
2, oxtail extended bone joints divided into segments, soaked in cold water to remove the blood;
3, yam peeled and cut into pieces, add the oxtail of the flying water, ginger, a spoonful of cooking wine, enough hot water cooked to boiling, beat off the foam;
4, Turn the fire boil for 3 hours, until the soup becomes light white, oxtail soft, and finally add wolfberry rolling 10 minutes;
5, drink, according to personal taste with the right amount of salt, white pepper seasoning can be.
Korean kelp and beef soup
Raw materials: kelp: beef (according to 1:1), green onions, garlic
Instructions: white soy sauce, sesame oil (white soy sauce is colorless soy sauce. You can also use regular soy sauce, but the color of the soup will be darker. In Korean cuisine, there is soy sauce specifically for seaweed soup.)
Directions:
Cut the kelp into 1×5cm strips, add a bowl of water and put it in the microwave oven to cook for 7,8 minutes first. (Korean kelp is slightly different from ours, and Korean recipes don't have this process.)
Shred the beef and mix with the soy sauce and sesame oil, and marinate for 10 minutes. Shred the scallions.
Pour a little oil in a pan, heat it to 70%, add garlic and pop it to take away. (In Korean cuisine is to use minced garlic to marinate beef, feel the flavor is too heavy.)
Put in the beef and stir-fry, beef brown and pour in the boiled seaweed (with water). Add salt and boil. Finally put in the green onions can be.
In Korea kelp is regarded as a nourishing holy food. Kelp is rich in protein, vitamin A, minerals, iodine. It is easily absorbed and has great benefits for the body. In addition, kelp contains soluble fiber, easier to digest and absorb than ordinary fiber. Eating more kelp can replenish iodine, replenish blood and slim down the body.
Korean miso soup
Miso is the favorite seasoning of Koreans, which has the types of clear miso, dashi, chili sauce, juice sauce, moss sauce, yellow sauce, etc. Among them, dashi and chili sauce can be used to make miso soup, as a dipping sauce for grilled fish and barbecued meats, and also used to grill a variety of dishes. Yanhong cooking is very good, especially good at Korean cuisine, she said that the fat content of the soy sauce, low calorie, used to do soy sauce soup more food easy to have a sense of satiety, is very suitable for want to lose weight in the MM consumption Oh!
Cooking ingredients (three people)
Ingredients: beef (184 grams), shrimp (68 grams), tofu (1 block), green bell pepper (1), red bell pepper (1), cucumber (?), onion (?), fresh shiitake mushrooms (3), minced garlic (1 tablespoon), chopped green onion (1 tablespoon)
Seasoning: oil (5 tablespoons), salt (1/5 tablespoon), Korea soy sauce (2 tablespoons), Korean chili sauce (1 tablespoon), chili powder (1/3 tablespoon), chicken powder (1/3 tablespoon)
1 Cut the beef into slices against the grain, add 1/5 tablespoon of salt and 1/2 tablespoon of oil and scrunch well, marinate for 15 minutes.
2 Cut cucumber into slices, green and red bell peppers into triangular pieces, onion into thin julienne strips, fresh shiitake mushrooms into strips, tofu into small cubes, and basil shrimp with spines and whiskers trimmed.
3 Take a casserole, fill 4 bowls of water, add shrimp and cook on high heat for 5 minutes to make shrimp soup, pick up the cooked shrimp for use.
4 Heat 2 tablespoons of oil, pour in the marinated beef and stir-fry until the meat is browned, pour in the shrimp stock and bring to a boil over high heat, then pour into the casserole dish and set aside.
5 Add 2 tablespoons of oil and sauté the garlic and onion, then add the cucumber, green and red bell peppers, and mushrooms and sauté for 2 minutes.
6 In a casserole dish, add 2 tablespoons of Korean soy sauce, 1 tablespoon of Korean chili sauce, 1/3 tablespoon of chili powder, 1/3 tablespoon of chicken powder and 1 tablespoon of chopped green onion.
7 Pour in the sauteed zucchini, green and red bell peppers, fresh shiitake mushrooms and onions and mix well, cover and cook on medium heat for 15 minutes.
8 Add the cooked shrimp and tofu cubes and stir gently, cover and continue to cook for 5 minutes, then remove from heat.
Korean Spicy Pork Bone Hot Pot
Korean Spicy Hot Pot (similar to Pork Bone Soup)
Ingredients:
Korean Chili Sauce, Korean Soybean Paste, Pork Bones, Potatoes, Bean Sprouts, Cabbage, Scallions, Ginger, etc.
Methods:
1. Wash the bones with clean water and boil them in water once to remove the blood.
2. Cold water in the pot and put the bones in the water, put green onions, sauce, cooking wine, cinnamon slowly stew.
3. Then add Korean chili sauce, Korean soybean paste, a little salt, and continue to simmer.
4. When the meat is a little off the bone, put the potatoes and continue to simmer.
5. Then put in the cabbage, cook and turn off the heat, and finally put the bean sprouts can be.
Korean spicy fried rice cakes
Materials:
Rice cake or rice cake slices, onion 1/4, carrot small half, cabbage or cabbage a little, scallions 2, Korean chili sauce moderate (only put the spicy sauce seasoning can be, which already includes sweet, salty, spicy and other tastes, according to their own needs to add sugar, garlic, salt, and other re-seasoning.) The water or broth should be appropriate.
Preparation: cabbage or Chinese cabbage washed and shredded; onion shredded; carrots sliced; parsley washed and cut into pieces spare.
Mouth-watering Korean barbecue
dipped in a special smoked sauce, listening to the vegetables and vegetables in the entrance of the gently ringing sound, savoring the tenderloin meat slightly mellow aroma, let the sour juice in the tongue seeped through the cool, cool, cool, and drink a glass of Lassa beer, is really a never-before-seen wonderful experience ......
Korean cuisine, people immediately think of its barbecue. The same is barbecue, Korean food is very different from Chinese food. Chinese barbecue meat is meat on the hot (iron nailed into the plate), below the burning wood grill; Korean barbecue strictly speaking should be considered a kind of "frying meat", which uses an induction cooker or a thick iron pot service lady first brushed a thin layer of oil on the top, and then put the steak, beef tongue, beef loin, and seafood, sashimi, and so on on the top. In the blink of an eye, the aroma of meat will curl into your lungs, coupled with the meat on top of the "ZiZi" sound of oil, sitting around the people have been all mouthfuls.
Korean barbecue is mainly beef-based, beef tenderloin, steak, beef tongue, beef loin, and seafood, sashimi, etc. are delicious Korean barbecue, especially grilled beef tenderloin and grilled steak is the most famous. The tenderness of the meat is so delicious that everyone who tastes it will enjoy it. This is because every Korean restaurant pays close attention to the selection of ingredients, and many of them use beef from specialized meat companies. Depending on the part of the meat needed, the beef cattle are fed differently. It is said that some of the cows are raised with beer, music and specialized massages every day. Whether this is true or not is not known. However, the strict selection of Korean barbecue is absolutely true.
"Spicy" is one of the main flavors of Korean cuisine, but this spicy and Szechuan, Hunan, Thai food is different from the spicy, someone had this description, said Szechuan spicy is spicy, through the fresh and beautiful; Hunan spicy is hot, hot, straight, without any disguise; Thai food is spicy with sweet, spicy and rough, with a strong tropical flavor; and Korean food is spicy, with sweet, spicy, with a rich Thai food is spicy and sweet, spicy and rough, with a rich tropical flavor; Korean food is spicy but mellow in the mouth, full of strength, will make you really sweat through. If you like spicy friends, you may want to go and experience it for yourself
.