1. Pickle soup:

Ingredients: spicy cabbage, rice washing water, one potato, one onion, one bean sprout, one Flammulina velutipes, one tofu, one chicken,

Ingredients: onion, Chili powder, sugar, minced garlic, Jiang Mo, oil and soy sauce.

Stir-fry meat in hot oil in a pot, add onion and pickles, add potatoes and soy sauce in water and bring to a boil.

2. Kimchi cake

Ingredients: pickles, ham or chicken, flour and oil.

Mix all the ingredients together and fry in hot oil.

Soak radish

Dice white radish, add salt, mix well, bag and seal, weigh for 2 hours, take out shower water and drain, add water, flour and shrimp skin into the pot, heat and stir to paste, cool, add garlic paste, ginger paste, Chili powder and sugar, mix well, add radish and seal for 2-3 days, and then take out.

4. spicy cabbage

Cut Chinese cabbage into 4 parts, add 20 spoonfuls of salt, mix well, add water to Chinese cabbage, marinate until soft, take out, rinse with cold water and drain, 2. Mix garlic puree, apple puree, pear puree, ginger puree, leek slices, Chili powder, sugar, salt, chopped green onion, chopped green onion, fish sauce, dried seaweed and Chili sauce evenly, spread evenly on Chinese cabbage and seal 3.

Soaked cucumber

Marinate cucumber and radish slices, garlic paste, ginger paste, apple paste, Chili powder, salt, monosodium glutamate, sugar, fish sauce, white vinegar, cucumber or radish with salt for 2 hours, then add the above materials, mix well and marinate for 2 hours.

6. Fried rice with kimchi

Shredded chicken, spicy cabbage, rice, salt, chopped green onion, starch, pickled chicken shreds with starch, stir-fry meat in hot oil, add spicy cabbage, stir-fry for 2 minutes, then add rice, salt and onion.

7. Fried rice cakes

Rice cake, Chinese cabbage, shredded onion, carrot slices, hot sauce, chopped green onion, dried seaweed, sugar and hot oil. Add onion, carrot, cabbage and dried seaweed, stir-fry until half cooked, add rice cake and hot sauce sugar, and simmer.

8. Stewed tofu

Tofu, minced chicken, shredded white carrot, shredded onion, sliced mushrooms, egg liquid, leek leaves, soy sauce, salt, sugar, starch, chopped green onion, garlic paste and oil. Marinate the chicken, preserve the white carrots, add the meat wrapped in starch and egg liquid to the tofu block, fry it, tie the leek and tofu block, put the ingredients into the pot, add the sauce soup (hot sauce, soy sauce, salt, sugar and oil), and cook the mushroom slices for a few minutes.

9. bibimbap

Rice, bean sprouts, vegetables, carrots, minced meat, hot sauce, olive oil and the above ingredients are evenly mixed.

10. Egg roll

3 eggs, diced carrots, diced onions and diced green peppers, mix well and fry in hot oil.

1 1. Tofu soup

Tofu cubes, spicy cabbage, pork belly, sliced mushrooms, tofu in water, hot oil in the pot, fried meat and cabbage, take out the pot, heat rice washing water, add ingredients and spicy sauce, and cook for a few minutes.

12. seaweed soup

Kelp slice, shredded chicken, pimple, Jiang Mo, pepper, hot oil in a pot, adding Jiang Mo pepper and dried pepper, adding water and kelp, boiling, adding salt, pimple and minced garlic, heating for 5 minutes, and taking out of the pot for 2-3 minutes to drain oil.

13. Miso soup

Put kelp knots, potato chips, tofu chips, mushrooms, pumpkin chips, red peppers, bean sprouts, dried shrimps, onions, mashed garlic, hot sauce, soy sauce, Chili powder and rice water into a pot, add sauce and hot sauce, mix well, put them in the sea and cook for 10 minute, then add potatoes. Boil mushrooms and tofu for a few minutes, then add bean sprouts, pumpkin slices and red peppers, mix well and cook.

14. Luo Songtang

Stir-fry beef, potato, onion, tomato, cabbage, celery, oil, salt and chafing dish oil for 2 minutes, add tomato juice, other materials, water and salt, and simmer for 1-2 hours.

15. Stir-fried vegetables

Soak a handful of vermicelli, shredded pork, sliced mushrooms, fungus, onion, shredded carrot, spinach and onion, salt, sugar, soy sauce, sesame oil and vermicelli until soft, then put them in boiling water for 3 minutes, then take them out, wash them with clear water, drain them and cut them into pieces. Add scallion, onion and other vegetables to the hot oil in a wok, stir-fry and cool, then stir-fry them evenly with vermicelli, and add salt and sugar.

16. Pumpkin porridge

1 Wash and peel pumpkin with golden skin, glutinous rice flour and appropriate amount of crystal sugar, cut into thin slices, steam them in a steamer, take them out and put them into a container, press them into pumpkin puree with a spoon, put them into a soup pot, boil them with cold water, and mix glutinous rice flour with a little water to make glutinous rice paste. After the pumpkin puree is boiled, add a spoonful to the required consistency, add crystal sugar and stir until it boils.

17. Cold Noodles with Pickles

2 cornmeal (about two people), half a cucumber, appropriate amount of kimchi, 1 boiled egg, 2 tablespoons Korean Chili sauce, 2 tablespoons soy sauce, 1 teaspoon Chili powder, 1 teaspoon any carbonated beverage or juice, 1 teaspoon kimchi juice, 1 teaspoon salt. Mix the remaining seasonings together and mix well. You can mix noodles with shredded pickles and cucumber. Add some cooked sesame seeds and chopped chives appropriately, and decorate the eggs when they are cut and served.

18. Vegetable pancakes

Ingredients: high gluten flour 1 00g, 2 eggs, 20g leek, 2 shallots, half carrot, salt (5g)1teaspoon, proper amount of oil, water100ml cleaning preparation materials, shredded leeks and shallots, shredded carrots, and added water to high gluten flour. After pulling it up, it will drip slowly, add the processed vegetables, add salt to taste, stir well, and burn it in the oil of the pot to 70% heat. Pour the batter into the pot and shake it, so that the batter will spread all over the bottom of the pot. When it turns golden yellow, turn it over, then fry it slowly, and cut the fried vegetable cake into diamond-shaped pieces.

19. Korean fried udon noodles

Ingredients: udon noodles, mung bean sprouts, leeks, Korean pickled spicy cabbage, Korean spicy sauce and soy sauce. 1, boil water in a pot, add noodles, spread them out with chopsticks, and cook for 1 min; 2. Pick up the cold water and drain it. Shred large pieces of spicy cabbage; 4. Add a little oil to the pot and stir-fry the mung bean sprouts for half a minute; 5. Pour in udon noodles and stir fry for half a minute; 6. Pour in a little soy sauce; 7. Pick a spoonful of hot sauce and stir-fry it evenly for about 1 minute, and the noodles are evenly stained with sauce color; Pour in shredded spicy cabbage; 9. Pour in the leeks, stir-fry the spicy cabbage and leeks evenly, and the leeks will be slightly broken. Don't stir fry for a long time, the softness is not good.

20. Sauté ed sausage and vegetable rice with kimchi.

Ingredients: leftover rice, chopped green onion, pickles, Cantonese sausage, sweet peas, sweet corn kernels and cucumbers. Practice: 1, Korean kimchi diced, Cantonese sausage diced, cucumber diced, sweet pea and sweet corn diced and chilled for use. 2, rice must use overnight leftover rice. 3. Pour a small amount of cooking oil into the pot, add chopped green onion to the bottom of the pot, add all sweet peas and corn kernels at about 60% heat, and stir the cucumber and diced sausage evenly. 4. Add the remaining rice. After the rice is preheated, sprinkle a little salt to taste, add diced kimchi, stir well and serve.

2 1. honey black beans

1 cup black beans, 2.5 cups of water, 75CC soy sauce, 2 tablespoons sugar, 1 tablespoon sesame oil and 1 tablespoon white sesame. 1. Wash black beans and soak them in cold water for half an hour; 2. After adding 2.5 cups of water, boil and turn to low heat for half an hour; 3. Add soy sauce and sugar and continue to cook 15-20 minutes; 4. Finally, add white sesame seeds and drizzle with sesame oil.

22. Potato ribs soup ingredients: pork ribs 1 kg, 4 potatoes, 2 green onions, 6 cups of water, 4 garlic, ginger 1 slice, soy sauce 1 slice, Chili powder 1/2, cooking wine1/. Practice: 1. It is best to choose pork ribs on the back, cut them into edible sizes and soak them in water for one night to remove pig blood from the ribs; 2. Pour enough water into the pot, pour the ribs, boil them first, then pour out the water inside, and then pour in new water to continue cooking; 3. Peel the potatoes first, then cut them in half, soak them in clear water, and then remove them to control the moisture; 4, green onions are cut into the same length as potatoes and ribs for use, garlic is chopped into garlic paste, and ginger is chopped into Jiang Mo for use; 5. Pour enough water into the pot and remove the water when the ribs are not fully cooked; 6. Pour the prepared Chili powder, garlic paste, ginger, soy sauce, cooking wine, refined salt and pepper into one place and stir well; 7. Pour the ribs and potatoes that have been fished out into the cauldron, then pour the prepared sparerib soup and boil it with high fire; (Koreans often use ribs soup when cooking soup, usually stewed with beef bones or beef; If the sparerib soup is not ready, you can also use clear water; 8. When the potatoes are cooked and the soup is reduced by half, switch to low heat, pour in the seasonings prepared in advance, and continue to stew. When the ribs are completely cooked to a soft degree, finally adjust the salt with refined salt, and then turn off the heat.

23. Mix eggplant

Thin eggplant, Korean hot sauce, onion, sesame 1, cut the eggplant in half, drop a few drops of vinegar and mix well (so that the eggplant will not change color). 2. Steam in a pot. After cooling, tear it into strips. 3. Stir the Korean hot sauce with less water, add a spoonful of vinegar, soy sauce, chopped green onion and a few drops of sesame oil, pour it on the eggplant, mix well and sprinkle with sesame seeds.

24. Ginseng chicken soup

Ingredients: 1 broiler (preferably no more than 600g after head, claws and viscera removal). Ingredients: glutinous rice, jujube, chestnut, garlic and codonopsis pilosula. Seasoning: salt, monosodium glutamate, chicken powder. 1. Put the soaked glutinous rice, garlic and peeled chestnut into the belly of the chicken and seal the mouth. 2. Add water to the casserole. After boiling, put the broiler into a casserole, and add jujube and ginseng to stew until the chicken and chicken bones are separated. 3. Add salt, monosodium glutamate and chicken powder to taste. Although it takes a long time to stew the soup, the process before getting angry only takes a few minutes. If you are impatient, you can use a pressure cooker instead.