Korean food

1. Pickled vegetable soup:

Main ingredients, spicy cabbage, washed rice water, one potato, one onion, one bean sprout, one Flammulina velutipes, one tofu and one chicken,

Ingredients: green onion, Chili powder, white sugar, minced garlic, minced ginger, oil and soy sauce

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2. Pickle cake

Ingredients: kimchi, ham or chicken, flour and oil

Mix all the ingredients together and fry them in hot oil in a pan

3. Soak radish

Cut white radish into pieces, add salt, mix well, bag, seal, press the weight for 2 hours, take out the washing water and drain it, and add water, flour and oil in a pan.

4. Spicy cabbage

Dice cabbage, add 2 tablespoons of salt, mix well, add water until the cabbage is soft, take it out, rinse it with cold water, drain it, 2 garlic purees, apple purees, pear purees, ginger purees, leek segments, Chili powder, sugar, salt, chopped green onion, minced onion, fish sauce, dried seaweed and Chili sauce, mix well, and apply it to cabbage evenly.

5. soak cucumber

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

6. Fried rice with kimchi

Marinate shredded chicken, spicy cabbage, rice, salt, chopped green onion, starch and starch, stir-fry the meat in hot oil, then add spicy cabbage, stir-fry for 2 minutes, and then add rice, salt and onion.

7. stir-fry rice cakes

rice cakes, Chinese cabbage segments, shredded onion, carrot slices, hot sauce, chopped green onion, dried seaweed, sugar, hot oil in a pot, stir-fry dried seaweed with onions, carrots and Chinese cabbage for half-cooked, add sugar in the hot sauce of the rice cakes, and simmer.

8. Tofu meat stew

Tofu block, minced chicken, shredded noodles, white carrot strips, shredded onion, sliced mushrooms, egg liquid, leek leaves, soy sauce, salt, sugar, starch, chopped green onion, garlic paste and oil. The chicken is marinated well, the white carrot is well preserved, the bean curd pieces are added with meat wrapped with starch and egg liquid, fried in hot oil, the leeks and bean curd pieces are tied, the ingredients are put into the pot, the sauce soup (hot sauce, soy sauce, salt, sugar and oil) is added, and the mushroom slices are boiled for a few minutes.

9. bibimbap

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

1. Egg roll

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

11. Tofu soup

Tofu blocks, spicy Chinese cabbage, pork belly, sliced mushrooms, tofu naoshui, hot oil in the pot, stir-fry the meat and Chinese cabbage, take out the pot, heat the rice washing water, add the ingredients and spicy sauce, cook and simmer for a few minutes.

12. seaweed soup

kelp slices, shredded chicken, pimples, Jiang Mo, pepper, hot oil in the pot, add Jiang Mo pepper meat and dried pepper, then add water and kelp, put salt in the pot, cook for 5 minutes, heat the pimples and minced garlic, and take out the pot for 2-3 minutes to drain the oil.

13. miso soup

kelp knots, potato pieces, tofu pieces, mushrooms, pumpkin slices, red peppers, bean sprouts, dried shrimps, onions, garlic paste, hot sauce, soy sauce, Chili powder, add rice washing water to the pot to increase the sauce and hot sauce, mix well, put it into the sea and cook for 1 minutes, then add potatoes. Boil mushrooms and tofu for a few minutes, then add bean sprouts, pumpkin slices and red pepper, mix well and cook.

14. Luo Songtang

Add beef, potato, onion, tomato, cabbage, celery, oil, salt and hot pot oil to stir-fry for 2 minutes, add tomato juice, add other materials, water and salt, and simmer for 1-2 hours.

15. stir-fry a handful of miscellaneous vegetables

vermicelli, shredded pork, sliced mushrooms, auricularia auricula, onion, shredded carrot, spinach and green onion, salt, sugar, soy sauce, sesame oil, sesame seeds and vermicelli until soft, then take them out with boiling water for 3 minutes, rinse with clear water, drain and cut into pieces, put hot oil in a wok, stir-fry with green onions and other vegetables, and let them cool.

16. pumpkin porridge

1 pumpkin with golden skin, glutinous rice flour, appropriate amount of crystal sugar, peeled pumpkin, sliced into pieces, steamed in a steamer, taken out and put into a container, pressed into pumpkin puree with a spoon, put into a soup pot, add cold water to boil, add a little water to make glutinous rice paste, and add one spoon to your favorite consistency after the pumpkin puree is boiled, and add crystal sugar.

17. cold noodles with kimchi

2 handfuls of corn flour (for about two people), half a cucumber, appropriate amount of kimchi, 1 boiled egg, 2 tablespoons of Korean Chili sauce, 2 tablespoons of soy sauce, 1 teaspoon of Chili powder, 1 tablespoon of any carbonated beverage or juice, 1 teaspoon of kimchi juice, 1 teaspoon of salt, 1 tablespoon of white vinegar, a little sesame oil, shredding cucumber and shredding kimchi. The remaining seasonings are put together and stirred evenly, and then mixed with shredded kimchi and shredded cucumber to eat noodles. Add some cooked sesame seeds and chopped chives appropriately, and decorate the eggs when they are cut and served.

18. Vegetable pancakes < P > Ingredients: 1g of high-gluten flour, 2 eggs, 2g of leeks, 2 chives, half carrots, 1 tsp of salt (5g), appropriate amount of oil and 1ml of water. Shredding carrots, adding water into high-gluten flour, adding egg liquid, slowly stirring, stirring into batter, slowly dripping when pulled, adding processed vegetables, adding salt to taste, stirring evenly, and burning in the oil of a pan until it is 7% hot. Pour the batter into the pan, shake it, spread it all over the bottom of the pan until it is golden, turn it over, slowly fry it, and cut the fried vegetable cake into diamond-shaped pieces for serving.

19. stir-fried udon noodles with Korean flavor

ingredients: udon noodles, mung bean sprouts, leeks, Korean pickled spicy cabbage, Korean spicy sauce and soy sauce. 1. Boil water in the pot, add noodles, spread them with chopsticks and cook for 1 minute; 2. Pick it up and drain it after cold water. 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, spread them and stir fry for half a minute; 6, pour a little soy sauce; 7. Pick a spoonful of hot sauce and stir-fry the noodles evenly, about 1 minute, and the noodles are evenly stained with sauce color; Pour in shredded spicy cabbage; 9. Pour in the leek section, stir-fry the spicy cabbage and leek evenly, and the leek can be slightly broken. Don't stir-fry for a long time, and the softness is not good.

2. Sauté ed Sausage and Vegetable Rice with Kimchi

Ingredients: leftover rice, chopped green onion, Kimchi, Cantonese sausage, sweet peas, sweet corn kernels and cucumber. Practice: 1. Dice Korean kimchi, diced Cantonese sausage, diced cucumber, and granulated sweet peas and sweet corn. 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 when it is about 6% hot, and stir-fry cucumber and sausage diced evenly. 4. Add the leftover rice. After the rice is preheated, sprinkle a little salt to taste, add diced kimchi, stir well and then serve.

21. honey black beans

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

22. Potato ribs soup Ingredients: 1 kg pork ribs, 4 potatoes, 2 green onions, 6 cups of water, 4 garlic, 1 ginger, 1 spoon of soy sauce, 1 spoon of Chili powder, 1/2 spoon of cooking wine, a little salt and a little pepper. Practice: 1. It is best to choose pork ribs on the back, cut them into sizes suitable for eating, and soak them in clear water for one night to remove pig blood from the ribs; 2. Pour enough water into the pot, pour the ribs in, first boil them, then pour out the water inside, then pour in new water and continue to cook; 3. Peel the potatoes first, then cut them in half, soak them in clear water, then remove them and 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 when the pork ribs are not fully cooked, remove and control the water; 6. Pour the prepared Chili powder, garlic paste, ginger, soy sauce, cooking wine, refined salt and pepper into one place and stir well; 7. In a large pot, pour the ribs and potatoes that have been fished out, then pour the prepared sparerib soup and boil it with high heat; (ribs soup is commonly used by Koreans when cooking soup, and it is usually stewed with beef bones or beef; ) If the ribs soup is not ready, you can also use clear water; 8. When the potatoes are cooked and the soup is reduced to half, switch to a small fire, 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 and sesame seeds. 1. Grow the eggplant in half, drop a few drops of vinegar and mix well (so that the eggplant will not change color). 2. Put it in a pot and steam it. After it cools, tear it into strips. 3. Stir the Korean hot sauce with less water, add a teaspoon of vinegar, light soy sauce, chopped green onion and a few drops of sesame oil, pour it on the eggplant, and sprinkle sesame seeds after mixing well.

24. Ginseng chicken soup < P > Ingredients: 1 broiler (preferably no more than 6g after removing the head, claws and internal organs). Ingredients: glutinous rice, jujube, chestnut, garlic and codonopsis pilosula. Seasoning: salt, monosodium glutamate and 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 the casserole, and add dates 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 lack patience, you can switch to a pressure cooker.