Korean food characteristics are very distinctive, Korean cuisine is light, less greasy, no MSG, nutritious, rich variety of cuisine. Korean cuisine has "five flavors and five colors" called: sweet, sour, bitter, spicy, salty; red, white, black, green, yellow. Guests who have tasted Korean kimchi, miso soup, stone pot bibimbap, ginseng chicken soup, and Korean barbecued beef have found it hard to forget this "national treasure" of Korean food culture. Korean cuisine is a natural selection of vegetarian and meat with a reasonable pursuit of less but refined, to ensure adequate nutrition, will not make people overeat. Below I share with you the recipe of authentic Korean cuisine. Korean Northeastern stew ingredients eggplant appropriate amount, potato appropriate amount, cucumber appropriate amount, green pepper appropriate amount, tomato appropriate amount Method 1, hot pot pour oil, add seasonings and garlic after bursting incense, add potatoes and eggplant stir-fried to seven mature after adding cucumber, tomatoes and green pepper, seasoned Korean chili sauce fried with a little boiling water are put after stewing for ten minutes or so; 2, to be soft and rotten potatoes and adjusted to the little sugar and salt out of the pot can be. Tips 1, do this dish I like to put a lot of garlic, and garlic with the skin into the pot with the stew, with the skin can make the garlic is not easy to rot to the pot, and very fragrant, sticky texture, especially tasty, I also especially love to eat! 2, the soup of this dish if you put in the beginning of the soup more than, do not have to worry about it, and the last out of the pot before it is also not necessary to collect too dry, the rest of the soup can be used to mix the noodle, the flavor, it really is not '! said. Secret authentic Korean fried rice cakes Ingredients Ingredients: rice cake strips 500g, fish cake, onion half (feel free to cut, do not thin strip), carrots cut flower type 10 slices, mushrooms 2-3 sliced, large chili pepper 1-half Sauce: chili sauce 1 tablespoon, fine chili pepper 2 tablespoons, 1 tablespoon of sugar, sugar dilution (squeezed 2-3 times), seafood soy sauce, water, salt, a little sauce probably diluted about a half a small bowl. Method 1, 500g of rice cake strips cleaned and spare. 2, fish cake randomly cut into geometric spare. 3, put a bowl of water in the pot to boil, + mushroom slices and rice cake strips to cook until the rice cake is soft. 4, add the sauce and stir fry a few times, and then + fish cake slices and stir fry. 5, put the carrots, onions, chili peppers and stir fry for a few times until onions are separated, and then out of the pan. 6, taste the sauce sweetness, if not enough, you can add a little white sugar. If light, please use soy sauce, do not use salt seasoning. Very simple it! Tips 1, many people mistakenly think that the first stir-fried vegetables, Chinese people used to stir fry first, so it is finished. Vegetables are rotten is not good , last put vegetables fried so as to maintain the freshness of the dishes. Crisp and delicious with color. :) 2, personal favorite: sweetness with malt germ fermented sugar thinning. This flavor is more natural, but white sugar also put a little Oh! 3, the key: add mushrooms to cook can be fresh, no need to add the health of the MSG kind of garbage seasoning. Kimchi pancakes Ingredients Flour 100g, Korean kimchi 80g, shrimp 6, 1 egg, 60ml water, sesame oil 5ml, oil Practice 1. shrimp washed and cut into small dices, Korean kimchi chopped; 2. flour into a large bowl, add kimchi juice, egg, water and mix well into a paste; 3. add cut shrimp diced, kimchi crushed and sesame oil mix well; 4. pan poured into the small amount of oil and heat! With a spoon, scoop the right amount of batter to fry into a small round cake, the cake will be fried on both sides until golden brown can be removed from the pan. Tips 1, spicy cabbage already have a taste, the batter can not be put salt, if the taste can be put a little more salt or other seasonings. 2, according to each person's preference can be added to the batter onions, leeks, green and red peppers, etc., shrimp can also be replaced with squid or minced meat. 3, add the best side of the best while stirring the water to slowly add, mixed to the batter is relatively thick state can be. Korean barbecue pork 150 grams of pork, Korean hot sauce 20 grams of Korean kimchi 50 grams, lettuce 1, barbecue sauce 100 grams Method: 1, supermarkets to buy sliced pork, barbecue sauce 2, will be cleaned and dried pork marinated in barbecue sauce for more than 30 minutes, 3, lettuce cleaned and controlled moisture to be used, 4, preheat the end of the electric pie pan after the end of the two sides of the brush a little bit of oil, 5, will be marinated in the flesh evenly spread In the lower baking pan, cover the lid 6, start the barbecue file function button, 2 minutes after opening the lid 7, roasted meat into the plate can be 8, with Korean-style spicy cabbage, Korean hot sauce, rolled lettuce to eat Korean kimchi Ingredients: cabbage, white radish Ingredients: fresh red chili peppers, chili powder, garlic, ginger, apples, pears, pineapples, raisins, dried fish, fish sauce, salted shrimp paste, celery, chives, salt Method 1, cabbage washed and soaked in salted water for one night. clean into the salt water soak overnight, the next day out of the water to rinse with a hand squeeze dry water. 2, and then white radish washed clean and shredded, pour salt and wait for 15 minutes to pour out the excess water squeezed dry. 3, fresh red pepper washed clean, the food processor stirred and chili powder together with the carrots before the white radish, stirring well. 4, the garlic and ginger, apples, pears, pineapples, all broken into the stirring well. 5, into the raisins raisin fish, then Pour into the fish sauce salted shrimp paste and stir well. 6, and finally into the celery chives, stir well into the bag. 7, sealed and put in a dark place to ferment for 3 days and then put in the refrigerator to wait a week, you can enjoy. Dashi Soup Ingredients Ingredients: beef, clams, tofu, potatoes Ingredients: zucchini, onion, enoki mushrooms, cabbage stalks, bell peppers, garlic, rice water, noodle sauce, chili sauce, salt, pepper Directions 1, slice the beef, slice the potatoes, slice the zucchini, slice the onion, remove the root of the enoki mushrooms, cut the cabbage stalks into strips, cut the bell peppers into circles, cut the tofu into cubes, chopped garlic. 2, pour the oil into the wok, add in the beef, sauté until After browning, add shredded onion, stir-fry until softened. 3, add rice water in the pot, pour in the noodle sauce, chili sauce, stir well, bring to a boil, pour in the cut potato slices, and bring to a boil again. 4, then add the zucchini, pour in the tofu, pour in the right amount of water, cook until flavorful, then add the enoki mushrooms, cabbage stalks, add the stir-fried beef, onions. 5, cook until the soup is almost ready to open, pour in the green bell peppers, garlic, clams. Continue to cook until the clam shells open, add half a spoonful of salt, sprinkle a little pepper seasoning and mix, can be out of the pot to enjoy. Korean cold noodles Ingredients Ingredients: steel wire noodles, beef, eggs, cilantro, cabbage, cucumber Ingredients: white sesame seeds, dashi, sesame leaves, grass berries, pepper, cinnamon, licorice, cumin, green onions, ginger, soy sauce, salt, monosodium glutamate (MSG), garlic, Korean hot sauce, sugar Method 1, beef cleaned, cool water in a pot, boiled and then fish out. 2, the pot of beef, pour the water to be no more than the beef, add all the ingredients, do not add salt and MSG, high heat to boil and turn. MSG, large fire boil to small fire slow cooking, until the beef is cooked can turn off the fire. 3, the beef broth into the pot, add salt, MSG seasoning, beef broth cooled and then sent to the freezer chilled. 4, wire noodles into the cool water, with both hands rubbing scattered, do not let the noodles stick together, and then fished out of the water control. 5, the water boiled into the noodle cooking soft, cooked, boiled pasta should be over the cool water, gently rubbed with both hands to wash off excess starch so that the noodles become The starch to make the noodles become fresh and strong into a bowl. 6, beef slices, boiled eggs cut in half. 7, beef arranged in the noodles, put Korean kimchi, eggs, along the edge of the bowl slowly poured into the chilled beef broth, and finally sprinkled with cilantro, cooked sesame seeds can be enjoyed. Korean Cheese Ribs Ingredients: Korean hot sauce 3 spoons, soy sauce 3 spoons, monosodium glutamate or cooking wine 3 spoons honey 3 spoons, rice vinegar 1 spoon, 1 spoon of Korean chili powder, sesame oil 1 spoon, 5 cloves of garlic, yellow onion quarter of an apple quarter of an apple, black pepper, moderate amount of pork ribs 1 kilograms, mozzarella cheese 200g Directions: In addition to the pork ribs and cheese, all the ingredients into the blender and beat until smooth, then poured into the plastic bag. (If you don't have a blender, you can use a plastic bag. (If you don't have a blender, you can use a carrot grater to grate the onion, garlic and apple into a puree before mixing with the sauce.) Add the sauce to the ribs and then squeeze the air out of the bag and marinate for about two hours. Find a larger pan and wrap the top of the pan with tinfoil, because in the end, the cheese and the sauce will be smeared all over the pan. Put a little oil in the pan, brown the ribs, cover with a little water and cook for about 10 minutes until the sauce dries up, then pour in the rest of the marinade from the bag and cook again on medium heat until the sauce is reduced, then place the ribs on the left side of the pan and sprinkle the right side with a thick layer of cheese, then cover with a lid again and cook on low heat until the cheese has half-melted, then transfer the pan to an induction cooker, then sprinkle the parsley on top of the cheese, and the ribs with toasted white sesame seeds. Andong Chicken Stew Andong Chicken Stew is a traditional dish of Andong, a famous ancient city in Korea. Chicken is the main ingredient of the dish, and the chicken is tender and flavorful, and the broth is sweet, fresh, and slightly spicy, especially the vermicelli in the dish, which is full of chicken broth and rich in flavor. Chicken 1, 1 potato, 1 carrot, asparagus 1 small handful, 1 small handful of vermicelli, salad oil, salt, rock sugar, green onion, garlic, star anise, dry chili pepper, cooking wine, soy sauce, a little sesame oil, pepper Practice: 1, chicken wash, chopped into small pieces, put in the water, wash 2, asparagus, wash, remove the root, remove the end of the hard wire with the skin grater 3, potato Potatoes, carrots cut into chunks, asparagus cut into segments, shallots cut into segments 4, pot of boiling water, potatoes and carrots into the block, cook for about 5 minutes 5, potatoes and carrots into the block 6, into the cleaned chicken, blanch 7, fish out, drain, put in a bowl standby 8, will be clean chicken broth out of the 9, slices of garlic, will be icing sugar, anise, chili pepper to put together 10, pot of hot, pour the oil, into the chicken pieces, sautéed A few moments 11, into the garlic, rock sugar, star anise, chili, stir-fry until the rock sugar dissolves, chicken color 12, chicken fried to the top color, the chicken broth into the (put water can also be more healthy) 13, into the potato pieces and carrot pieces, add salt, soy sauce, cooking wine 14, high heat boil, turn the heat down 15, fans with scissors cut into small pieces 16, about 30 minutes to cook, add the fans 17, add the green onion segments and Asparagus segments 18, continue to cook for 5 minutes (pay attention to check the state of the fans, anti-sticky pan) 19, add chicken essence, sesame oil, pepper to taste, out of the pot can Korean pumpkin porridge Ingredients: pumpkin, 700g pure water, 800g glutinous rice flour, 100g rock sugar, the right amount of small round, the right amount of salt, less goji berries a few Practice: pumpkin cleaned and deseeded, with the skin into the steamer, steaming over high heat for about 15 minutes (steamer in the boiling water before entering the pumpkin); steaming good pumpkin); steaming good pumpkin, remove seeds, with the skin into a steamer, high heat steam about 15 minutes (water in the steamer before entering the) pumpkin); steamed pumpkin to cool, with a spoon to scoop out the flesh; melon flesh and pure water into the blender to beat well (700 grams the size of the pumpkin with a 600ML blender almost three times can be handled); stirred pumpkin paste into the pot, cook over high heat for 10 minutes to boil and then turn to medium heat; glutinous rice flour with cool water to boil and then added to the pot to continue to cook for 5 minutes; (at this time, to use a spoon to keep stirring in order to prevent the glutinous rice flour stained the bottom) Add rock sugar, goji berries, turn the heat down; use another pot to cook the dumplings, add the dumplings to the pumpkin porridge after cooking, and then put a little salt and mix well that is done. Korean egg rolls Ingredients Ingredients: eggs, onions, green peppers, red peppers, spicy cabbage, flour, carrots Ingredients: oil, salt Method 1, first of all, cut the red peppers into grains, green peppers cut into grains, carrots cut into grains, spicy cabbage chopped, chopped onions. 2, beat the eggs in a bowl, pour in the red peppers, green peppers, carrots, onions, spicy cabbage and beat it, followed by adding three tablespoons of flour, ? a tablespoon of salt, whisking until the egg mixture is fluffy. 3, the pan Pour oil, the egg mixture spread into the pan, then drizzle a small amount of cooking oil from the edges, fry until set, roll up the egg pancake, turn over one side, take turns frying until golden brown and then fish out. 4, finally fried egg rolls cut into pieces, you can enjoy.