From the simple dining table with one or two side dishes to the king's delicacies, Korean recipes embody the sincerity and wisdom of Koreans. Among countless Korean diets, the most representative ones are kimchi, bibimbap and barbecue. If you are interested, you might as well try it according to our recommended method. Korean food can also be born in your own hands.

Roast beef originated in the Three Kingdoms Period on the Korean Peninsula. It was roasted after adding garlic and sauce to meat and leeks to adjust the taste. In the Korean era, barbecue was developed under the name of "Nabiani" as a recipe for imperial cuisine, but it is different from today's barbecue method and has become a method of barbecue directly on the head of a 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. Barbecue in Nabiani

Ingredients: 6g beef (steak part).

sauce: 3 tablespoons pear juice, a little ginger juice, 2 tablespoons sugar, 1 tablespoon honey, 1 tablespoon mashed garlic, 5 tablespoons soy sauce and 1 tablespoon sesame oil.

production method:

1. After the beef (steak part) is cut to a thickness of .3cm, cut the knife marks on the front and back of the beef for quick seasoning.

2. After the meat is cooked, start making the mixed sauce. When making Nabiani barbecue sauce, first put pear juice and ginger juice in 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, mix it well and leave it for a while.

4. Barbecue directly on a charcoal fire, and be careful not to burn the beef.

2. Ordinary roast beef

Ingredients: 6g of beef (steak), half an onion, 5 shiitake mushrooms and 1 package of needle mushrooms.

sauce: 5 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of honey, 3 tablespoons of pear juice, 1 tablespoon of sesame salt, 1 tablespoon of garlic paste, 2 tablespoons of chopped green onion, 1 tsp of pepper and a little of ginger juice.

Production method: 1. Shred the onion and mushrooms, prepare the needle mushrooms with roots removed and put them into the barbecue.

2. Different from the barbecue in Nabiani, beef is prepared after the sauce is prepared, and the beef is cut into pieces with a thickness of .2 cm, and the knife marks are made before and after.

3. Mix the prepared sauce, mushrooms, onions, green onions and other materials with the cut beef, and then leave it for a period of time.

4. Cook the beef and vegetables on the baking tray to prevent the meat from overlapping when roasting.

3. Kimchi is cooked by every household

Kimchi with its own characteristics is passed down from city to village and even from family to family in Korea, and the most representative kimchi handed down from family to family is the whole cabbage kimchi. The whole Chinese cabbage pickle is a pickled vegetable which is cooked and fermented with fresh Chinese cabbage and radish as main raw materials and many vegetables and fish sauce added.

raw materials: a whole Chinese cabbage (3kg) and salt water (1/2 cup of coarse salt and 4 cups of water) are used to pickle pickles.

seasoning: 1 cup of Chili noodles, 1/3 of boiled broth, 2 cups of shredded radish, 1 cup of shredded pear, 1 cup of sliced shallot, 1/3 of shrimp sauce, 1.5 cups of sugar, 1 cup of sliced celery, 1 tablespoon of chopped garlic, 1/3 of chopped ginger, 1/3 of fish sauce and 1/3 of glutinous rice porridge (glutinous rice).

Method of making:

1. Choose full-hearted and heavy cabbage, remove the skin and cut it in half vertically. The root of Chinese cabbage is left with a knife mark to quickly absorb seasoning.

2. After pouring salt into the water, it is very important to make salt water, and then soak the cabbage. Sprinkle salt on the cabbage again in the middle and marinate for 8~1 hours. In this way, the saltiness is slowly put in place to prevent the cabbage from deteriorating and softening. In order to make the pickled cabbage salty and light, the position of cabbage should be changed up and down repeatedly in the middle.

3. After washing the pickled cabbage, put it on the basket and drain it. 4. Pour the boiled broth into the Chili noodles and stir.

5. Shred the hard radish, and cut the shallots, water celery and mustard into sections with a length of 2 cm.

6. Mash garlic and ginger, and mash fresh shrimps into sauce.

7. Put the cut radish into a large bowl, add the Chili noodles, add the Chili water to make up, then add the fresh shrimp paste and garlic paste, and mix well with the mashed ginger again. Sometimes a proper amount of glutinous rice porridge is added according to the actual situation. Shrimp sauce in kimchi plays a role in seasoning, which determines the taste of kimchi. Most seafood sauces are mainly shrimp sauce, but some places also use swordfish sauce, small fish sauce and Huangshi fish sauce. The delicious taste of kimchi comes from amino acids in seafood sauce, and it can also increase the nutrition of kimchi.

8. Add shallots, celery and mustard into the prepared seasoning and stir.

9. It is the key to evenly put ingredients between the leaves of dehydrated cabbage, and then wrap the prepared kimchi with outer leaves and put it in a jar or other container. Kimchi is finished.

Fourth, Korean bibimbap is the most nutritious

There are many vegetables and wild vegetables on the dining table in South Korea, and a major feature of bibimbap is that many dishes are mixed together. Professor Han Rongshi said: "For many mountain vegetables and wild vegetables added to bibimbap, just choose more than three kinds of seasonal vegetables. Jeonju bibimbap is added with bean jelly and raw beef. Recently, fried meat is used instead of raw meat. "

bibimbap ingredients: 2 cups of rice, 15g of beef, 7g of mountain vegetables, 1g of platycodon grandiflorum, 15g of bean sprouts, 1 cucumber, 15g of carrots, 5g of fungus, 6 tomatoes, 2 eggs, 15g of fried chips, 1g of bean jelly and 1g of spinach.

beef seasoning: 1 tbsp soy sauce, 1/2 tbsp sugar, 1/2 tbsp chopped green onion, 1/2 tbsp mashed garlic, 1 tbsp sesame oil, sesame salt and a little pepper.

seasoning Chili sauce materials: 2 tablespoons Chili sauce, 1 tablespoon sesame oil, 1/2 teaspoon garlic paste, 1 teaspoon chopped green onion, 3g beef stuffing and 1/2 teaspoon honey.

Method of making:

1. Wash rice to make a good meal. After cleaning up, the platycodon grandiflorum is soaked in salt water, shredded, cut into 2cm long, seasoned with sesame oil and sesame salt, and fried in oil for a while.

2. After the bracken is cut into 2cm long, add garlic, onion, sugar, soy sauce, sesame oil and sesame salt, and stir-fry in the pan.

3. After scalding the bean sprouts with salt water, mix them with seasoning.

4. Cut the cored cucumber and carrot into shreds and season with salt, vinegar and sugar.

5. After cutting the beef, adjust the flavor and fry it in oil.

6. soak mushrooms and fungus in warm water, cut them into shreds, and stir-fry them in the pot.

7. Eggs are divided into egg yolk and egg white, spread out on a hot pot to make an omelet, and take it out and cut it into shreds.

8, bean jelly is also cut into the same silk.

9. What is indispensable in bibimbap is the Chili sauce that determines the taste. After the pan is heated, pour in a little oil, stir-fry the mixed beef first, then add a little water, Chili sauce, honey and sesame oil and stir-fry together.

1. After putting the rice in a big bowl, add the yam, platycodon grandiflorum and bean sprouts and mix well.

11. Put the mixed rice into a small bowl, make it into a certain shape, and then put it into the mixed rice bowl. Put colorful cucumbers, carrots, mushrooms, shredded eggs, meat and cold vermicelli on it, pour Chili sauce and put some fungus and fried chips on it for decoration, and then complete the production of bibimbap.

------------ Salt, monosodium glutamate, pepper oil, white vinegar, cooking wine, celery leaves, spicy soy sauce, minced green garlic, lemon juice, pepper, lettuce leaves, cream and sugar.

Practice:

1. Remove the cartilage from the crab meat and tear it into pieces. Wash the lettuce and cut it into small pieces. After peeling the cooked eggs, cut them into thin round pieces with a string.

2. gently mix lettuce leaves and 2/3 crab meat with egg yolk sauce and refined salt, put them on one side, then put the remaining crab meat and egg slices on the surface and decorate them with celery leaves.

3. Cut the spines, whiskers and preserved shrimps from the head, wash them, drain them, put them on the other side of the plate, and fasten them with a bowl. Then, mix pepper oil, white vinegar, cooking wine, chopped green onion, Jiang Mo, sugar and other seasonings into juice, open the bowl and pour them on.

French food frozen diced eggplant

Ingredients:

2 eggplants, 5g tomato juice, 25g onion, 25g celery powder, 25g lemon slices, 25g scallion and 5g peanut oil. Appropriate amount of honey, white vinegar, pepper and salt.

Practice:

1. Wash the eggplant, remove the pedicle and cut it into small cubes.

2. Set the frying spoon on fire, add peanut oil and heat it to 5%, add diced eggplant and fry until it is yellow, then take it out and control the oil.

3. Add celery powder, chopped green onion and chopped green onion into a frying spoon, fry until the teeth are yellow, add tomato juice and diced eggplant, and simmer for 1 minutes.

4. Then, add white vinegar, honey, lemon, pepper and other seasonings, simmer for another 1 minutes, stir well, collect the thick soup, add salt and mix well, take out the spoon, let it cool, and put it in the refrigerator.

5. Serve with bread and crackers.

French sweet and sour lettuce

Ingredients:

5g of tender lettuce, 2 fresh tomatoes, 25g of green garlic, 75g of lemon juice (or fresh orange juice), 3g of sugar and 5ml of cold boiled water. A little refined salt

Practice:

1. Remove leaves, peel and root from lettuce, dice and blanch with boiling water; Peel fresh tomatoes and cut into pieces; Chop the green garlic.

2. put lemon juice, sugar, cold water and salt into a large porcelain bowl and mix well, adjust the taste, then add diced lettuce, tomato pieces and minced green garlic, mix well, store in the refrigerator and take as you eat.

French gourmet asparagus soup

Ingredients:

1,g asparagus, 4ml chicken broth, 1g whipped cream, 2 egg yolks and 2 potatoes. Salt and pepper are appropriate.

Practice:

1. Remove the hard skin of asparagus, wash it, put 5 ml of water in the boiling pot, put asparagus in the boiling pot for 15 minutes, and take it out.

2. Cut off the tender tip of the soft-boiled asparagus, cut the rest into sections, and then put it into the pot; Peel the potatoes, wash them and put them into the pot. Add chicken soup and water for boiling asparagus, and cook for 25 minutes on warm fire.

3. Remove the vegetables from the farm. Wringing into vegetable puree by a vegetable wringer; Add whipped cream to the egg yolk, beat it into egg liquid, mix the vegetable paste, stir it, pour it into the soup, beat it, add salt and pepper, adjust the taste, then boil it, and add the spare tender asparagus. Admission bowl, just serve.

goose liver warm salad

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1g of goose liver, fresh and flaky; Onion, finely divided into 3 grams; Mix 3 grams of fresh herbs; Apple, peeled, pitted and diced into 3g; 2 grams of butter; Calvados 25 ml; 2 ml of black vanilla vinegar juice; 3 grams of acid and sauce; Walnut, roasted, broken 5 grams; 1 ml of black vanilla vinegar; 1 gram of black pepper; 1 gram of salt; 6 grams of mixed lettuce; 1 grams of mixed herbs; 4 grams of shredded red and yellow pepper.

≮ Gourmet ≯

1. Heat the butter in a wok, fry the surface until golden, and then take it out;

2. Add onion, half herb and stir-fry until the juice begins to evaporate, add apple and walnut, and continue to cook until the taste enters it;

3. Pour brandy and burn it, concentrate half of it, put the foie gras back into the pot, and then remove the pot from the fire;

4. Put the mixed lettuce and herbs in the dish, put the duck liver on it, stir the oil, vinegar juice and liver juice evenly with a spoon, then pour in the butter and sprinkle with shredded red and yellow peppers;

5. Arrange the decorations and ingredients.

Roasted chicken with balsamic vinegar flavor

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Ingredients (4 persons) 1 chicken, salt, pepper, butter and salad oil sauce: 2ml stewed cowboy broth, 2ml balsamic vinegar; side dishes: 2 turnips, 4 radishes, 2 zucchini and 1 broccoli.

≮ Food practice ≯

1. Cut off the chicken wings, feet and neck, remove the chicken clavicle, and divide the bare chicken into four pieces;

2. Cut the chicken's moustache left and right with a knife, remove the moustache, cut off the joint, turn the chicken's moustache over and remove the broken bone. Breaking the leg bones of chicken calves with the back of a knife, and removing the leg bones and cartilage from the meat to become spare chicken moustache meat;

3. Coat the chicken with salt and pepper. Fry one side with skin in wok, salad oil and butter, turn it over and fry the other side, fry both sides of the chicken to color, and form a hard film on its surface. The chicken skin face downwards, and the chicken skin is sent into an oven for baking;

4. Pour out the wok oil and use the wok for frying chicken to make seasoning. Pour balsamic vinegar into the bottom of the pot, pour balsamic vinegar and boil the boiled juice slightly;

5. Pour in the stewed cowboy broth and cook it slightly. Season with salt and pepper. Filtering with a conical filter spoon;

6. blanch the vegetables separately and put them in cold water. Stir-fry the vegetables briefly so that they are mixed with butter and seasoned with salt and pepper;

7. Stir-fry the apple pieces briefly with butter and season with lemon juice. After that, it can be loaded.

French multiflavor fish soup

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1. Scaled, disemboweled, peeled and boned four kinds of fish, namely, Cyprinus carpio, hake, moray eel and river cod, and cut them into pieces. Chop the onion, garlic cloves and leeks together. Heat the oil pan, pour in chopped onion, garlic and leek, and stir-fry until fragrant.

2. Put the fish pieces into the pot, fry them to yellow on both sides, and drain the frying oil. Add water, stir-fry onion, garlic and leek, then add tomato pieces, wormwood, parsley pieces, anemone, fragrant leaves and saffron, add salt and pepper powder, then pour in fish head, fish bones and cover, and cook for 3 minutes with high fire.

3. To make a red sauce: 3 cloves of garlic with seedless peppers are poured into a mortar, then saffron and a little salt are added and ground into paste; Peel the cooked potatoes, crush them, put them in a mortar, grind them while adding oil, and grind them into paste.

4. After the soup is cooked, take out the anemone and fragrant leaves, grind the materials in the pot into mud, and then pour them into the field.

5. Pour the soup into the soup basin and serve it with red sauce and toast.