1 Eat alone: buy authentic Korean kimchi, as an appetizer, or eat with rice, the taste is great

2 Bread rice balls. Use the kind of seaweed that you put on top of rice, then put kimchi and meat to make rice balls. It's very delicious.

3 can do bibimbap method:

Preparation materials:

Main ingredients: 3 slices of beef, sweet not spicy, celery, spinach, 70 grams of spicy kimchi 2 tbsp. 1 egg, 1 bowl of white rice, sesame seeds, a little bit of garlic, 1 tsp.

Seasoning A: Spicy soybean paste, 1 tbsp. Sauce C: Soy Sauce 1/3 tbsp, Sugar 1 tsp

Directions:

(1) Slice the sweet chili and the celery and set aside.

(2) Put the processed sweet chili and celery into a frying pan, add seasoning A and stir fry well.

(3) Cut spinach into pieces, sauté with minced garlic and add seasoning B and sauté well.

(4) frying pan, frying beef slices seasoned with seasoning C and cook until done.

4 Kimchi soup specific method is as follows:

1, stone pot on the fire, turn on a small fire, pay attention to the fire must be small, cut the pork into slices into the stone pot sauté, do not put the oil, because the pork itself out of oil. The meat slowly tannin to the flavor, oil is basically out, put the garlic pieces together to stir fry, stirring the flavor put a spoonful of Korean hot sauce (supermarkets sell), and then stir fry together.

2, meat fried eight mature when added to the Korean spicy cabbage stir fry, out of flavor plus soup or water, or small fire cooking

3, and so the water is almost open when you add some seafood (according to their own tastes, do not put it can be) such as shrimp two to three, clams, shellfish can be, put the soup after the addition of the things are according to their own tastes.

4, into the cut tofu slices cooked together.

5, seasoning

Because the Korean kimchi itself is salty, so you should taste the saltiness beforehand and add salt and MSG as appropriate, sprinkle some small green onions when the pot. Directly on the table, on the rice to eat, fragrant ah.

To do kimchi soup try to prepare a stone pot, can also be a casserole.

5 delicious kimchi cakes ~

Main ingredients: kimchi

Accessories: eggs, glutinous rice flour, fried flour

Seasoning / marinade: chili noodles, ground beef, sugar

The process

1. Kimchi shredded, put in a container and add toppings, seasonings and mix well.

2. Put oil in a skillet on the heat, heat it up and put in the freshly seasoned noodles and flatten them out.

3. Cook one side, then flip the pancake and cook the other side.

6 kimchi fried pork with boiled tofu practice:

1, pork in the pan sautéed oil, into the garlic sautéed flavor, into the kimchi sautéed with seasoning plate.

2, put the northern tofu slices into the white water to cook, add some salt to the water, in case the tofu crumbled, cooked plate

3, eat the tofu flat, covered with a piece of pork, plus a piece of spicy cabbage, a mouthful of swallow, the fragrance, only you eat to know, really delicious ah.

7 Kimchi fried rice:

Kimchi put a period of time may have a little sour, this is the result of kimchi fermentation over time, when the kimchi fried rice is the most delicious. In the pan put some oil, when the oil boiled after the kimchi into the fried, and then pour the rice in, stir-fried, a plate of fragrant spicy cabbage fried rice is done. This is a very traditional and popular way for Koreans to eat, and it's really good. Both delicious, do it is also very simple ah!

Korean kimchi can have what to eat.

1 eat alone: buy authentic Korean kimchi, as an appetizer, or with rice to eat, taste great, 150g Korean kimchi + half a block of tofu = supplemental female hormones, strong blood vessels, and more importantly, low-calorie and low-fat, on the slimming and muscle effect can not be underestimated! Use the kind of seaweed that you put on top of rice, then add kimchi and meat to make rice balls. It is very delicious. 3 can be done with rice method: Preparation Materials: Ingredients: Ingredients: Beef slices 3 slices Sweet not spicy, celery, each appropriate amount of spinach 70 grams of spicy kimchi 2 tbsp lotus egg 1 bowl of rice 1 bowl of sesame seeds a little bit of minced garlic 1 tsp Seasoning A: Spicy soybean paste 1 tbsp Sugar 1 tsp Seasoning B: Salt 1/3 tsp Sugar 1/3 tsp Seasoning C: Soy sauce 1/2 tbsp Sugar 1 tsp Directions: (1) Sweet not spicy sliced celery. Cut celery into pieces and set aside. (2) Put the chili and celery into a frying pan, add seasoning A and stir-fry well. (3) Cut spinach into pieces, sauté with minced garlic and add seasoning B to the frying pan. (4) start frying pan, frying beef slices seasoned with seasoning C seasoning cooked and cook up. 4 Kimchi soup specific method is as follows: 1, stone pot on the fire, open a small fire, pay attention to the fire must be small, the pork cut into slices into the stone pot sautéing, do not put the oil, because the pork itself will be out of the oil. The pork slowly tannoy to the flavor, oil is basically out, put the garlic piece together stir fry, stir out the flavor put on a spoonful of Korean hot sauce (supermarkets have to sell), and then stir fry. 2, meat stir fry eight mature when adding Korean spicy cabbage to stir fry together, out of the flavor of the soup or water, or cook over a small fire. 3, and so on when the water is almost open to add some seafood (in accordance with their own tastes, do not put it can also be) such as shrimp two to three, clams, shellfish are can, put the soup after the things added are according to their own tastes. 4, into the cut tofu slices together to cook. 5, seasoning, because the Korean kimchi itself is salty, so should be tasted beforehand salty depending on the situation plus salt, monosodium glutamate (MSG), sprinkle some small green onions abroad. Directly on the table, on the rice to eat, fragrant ah. To make kimchi soup try to prepare a stone pot, can also be a casserole.5 Delicious kimchi pancakes ~ main ingredients: kimchi Accessories: eggs, glutinous rice flour, fried flour Seasoning / marinade: chili noodles, ground beef, sugar Preparation process 1. kimchi cut into thin julienne strips, put in a container with the ingredients, seasonings and mix well.2. frying pan on the fire into the oil, heat up the freshly tuned surface, spread it flat.3. fry one side and then flip the pancake, the 6 kimchi fried pork with white boiled tofu practice: 1, pork sautéed in a pot of oil, into the garlic sautéed flavor, into the kimchi sautéed with seasoning plate. 2, the northern tofu slices into the white water to cook, the water with a bit of salt, in order to prevent the tofu crumbled, cooked plate. 3, when eating the tofu flat, covered with a piece of pork, and then a piece of cabbage, a mouthful of swallowing, that kind of aroma, only you eat! Only you know, really delicious ah. 7 kimchi fried rice: kimchi put a period of time may have a little sour, which is kimchi with the results of time fermentation, this time the kimchi do fried rice is most delicious. Put some oil in the pot, when the oil boils, put the kimchi into the stir fry, and then pour the rice in, stir fry, a plate of fragrant spicy cabbage fried rice is done. This is a very traditional and popular way for Koreans to eat, and it's really good. It's delicious and easy to make! If you have time, you can try one by one~

Authentic Korean kimchi how to do

1 "kimchi pickling method

Pickling kimchi, first of all, you have to buy a kimchi altar (this altar is more special, altar around the mouth of the concave tray, you can hold water, altar with a mantle-shaped cover, the tray can be sealed by putting a water cover.

1, wash and dry the altar, fill it with cold boiled water, add salt (a bowl of water to put a spoon of salt),

2, you can add peppercorns, garlic, chili peppers.

3. Wash, cut and dry the vegetables to be soaked, such as radish, cabbage, beans, cowpeas, lettuce, chili peppers, cucumber and cucumber, and put them into the altar.

4. Put the lid on, pour water to seal and put it in a cool place. It will be ready to eat in about a week. When the kimchi is finished, you can add new vegetables to it.

5, the flavor is too light, you can add some salt and brine. If it is too acidic, you can add a little white wine.

2 "authentic Korean kimchi (picture)

Main ingredients:

3 cabbage, 2 white radish

Ingredients:

half a packet of chili powder, 5 green onions, about 2 tbsp of ginger puree, about half a cup of garlic puree, 1 tsp of sugar

Method:

1, cut the cabbage into medium pieces, and soak in salted water for about half a day.

2, grated radish, scallions cut into sections

3, a large pot to drain the cabbage, add shredded radish and scallions, ginger puree, garlic puree and sugar, chili powder and mix

4, plastic box, put about a night (out of the water), put in the refrigerator, eat when you take out some of it can be, pay attention to do not dip into the raw water.

Note:

1, winter, must be put about a whole day, that is, until after the water, can be put into the refrigerator

2, chili powder is a Korean special, in Taiwan does not have, but can be mail-order

3, good kimchi can be cooked kimchi noodles, kimchi hot pot and kimchi dumplings.

3 "Korean kimchi materials and practices are as follows:

Preparation materials:

1. Cabbage - cabbage green leaves, thin skin, dense leaves, there is no excessive need to remove the outer layer of the leaves, looks both clean and fresh for the top choice. Storing cabbages with green leaves and fresh-looking cabbages is preferred. The larger the newly produced cabbages, the better. Fall cabbages that are medium-sized, with a good degree of balling and heavy weight are preferred. Cabbage is not only rich in vitamins or minerals, but also contains a variety of components with a variety of pharmacological effects. According to academic papers published, cabbage contains methyLmethionine, a biologically active substance of methionine, which is effective in atherosclerosis, and methyLsysteinsuLfoxid has the effect of strengthening cholesterol.

2. Radish - Radish consists mainly of water and is rich in vitamin C and the digestive enzyme, amyloglucosin, which aids in digestion if eaten raw. Compared to the radish heart, vitamin C is mainly distributed in the skin of the radish, so it is best not to peel the skin, wash it and eat it. Radish to thick and uniform, no scars, fresh, glossy color, firm and soft flesh, not too spicy, sweet taste for the top choice.

3. Chili pepper - chili peppers contain a variety of components in addition to carotene and vitamin C. Capsaicin has a bactericidal and antibacterial effect, can promote the secretion of saliva or gastric juice, promote digestion. In addition, it has the ability to increase various metabolic effects in the body. Pickles used in the pickle chili noodles should be selected in the sun dried bright red color, thick flesh, skin smooth sharp pepper.

4. Garlic - the origin of garlic is the Central Asian region, is an onion belonging to the lily family, garlic in the ground. The garlic head is surrounded by a light brown garlic skin and has 5 to 6 small garlic cloves inside. Typical local varieties cultivated by ordinary farmers are six-clove garlic, multi-clove garlic, which is a late-maturing variety, and long-stemmed garlic. Multi-clove garlic, which has a pungent flavor, is often used to make kimchi, and long-stemmed garlic is often used to make savory garlic or to use garlic leaves. Propyl sulfite, the main *** ingredient in garlic, has 15 times the bactericidal power of carbonic acid, and has a variety of effects such as stimulating metabolism, analgesia, constipation, and detoxification.

5. Scallions - ordinary vegetables are alkaline, but scallions are rich in sulfur and are acidic foods. Scallions are difficult to store vegetables with a water content of about 80%. The green part of scallions is also rich in vitamins A and C. Because scallions contain sulfur and C compounds in their *** components, they have a bactericidal and insecticidal effect. Choose large green onions with thick, fresh roots and stalks, and fine green onions with short, fresh leaves. The two kinds of scallions are the same with the white part of the scallion is long and thick, glossy is preferred.

6. Ginger - ginger and vinegar, soy sauce, salt, honey, etc., without damaging the inherent flavor of food. Moisture accounts for about 80%, rich in inorganic substances. It has a characteristic flavor and pungent taste, in which the pungent taste comes from the substance called gingerin, which has the special effect of stomach sweating and also helps to lose weight. Flap thick, not much zigzag, thin and transparent skin, less fiber ginger is not spicy, moisture and soft.

7. Spiny sea pine - is parasitic in the shallow sea side of the green algae, ......

Korean kimchi how to cook to taste

Korean kimchi to do kimchi fried green pepper shredded beef delicious

Method

Ingredients details

Beef 100 grams of green pepper 4

Kimchi 100 grams

Egg white moderate amount Garlic moderate amount

Starch moderate amount of white pepper moderate amount

Oil salt Adequate

1, cut the beef into thin julienne strips, add salt, starch, egg white and oil, and then add a little water, and set aside for ten minutes;

2, prepare the other raw materials, green peppers, kimchi and garlic julienne strips;

3, heat a pan, add a moderate amount of oil, add the shredded meat marinade;

4, stir-frying until the beef is browned, and then immediately removed from the bowl;

4, stir-fry until the beef is browned, and then put into a bowl;

5, stir fry until the beef is browned, and then put into a bowl.

5, leaving a little oil in the pan, into the green pepper and garlic shredded together stir fry;

6, green pepper stir fry color and slightly soften when adding salt;

7, continue to stir fry evenly into the kimchi shredded together stir fry;

8, stir fry a few times into just stir-fried beef shredded;

9, and then add white pepper to taste;

9, and then add white pepper;

10, the pan is not a good place to eat, but it's a great place to eat, so I'm sure you can enjoy the food. p>

10, into the bowl

Korean kimchi is good?

It's good, I've made it.

You also try to put:

Korean kimchi up to 200 kinds, often eaten 30 kinds, in addition to the common cabbage, cucumber, radish and other vegetables and so on, there are meat and seafood kimchi. Because Korea can not grow vegetables on farmland after winter, almost all housewives will pickle kimchi in the fall. The kimchi looks bright red, sour and spicy, eaten without the appearance of the imagination of the spicy, in South Korea in various large and small restaurant meals, kimchi is free to serve the national food, on the hot soup, very good rice oh.

In fact, the Guangzhou people used to taste the food, kimchi flavor general. Korean people like to eat kimchi another reason is that they believe that kimchi contains enzymes, can inhibit the growth of cancer cells, chili pepper can burn body fat, there is the effect of weight loss (strange, the journey really did not find a fat girl), ingredients in the garlic, ginger contains vitamins for the skin is particularly good, but also conducive to gastrointestinal digestion. Since there are health effects, it may be worthwhile to introduce the Korean kimchi college dean's craft: the basic method of cabbage kimchi:

Necessary ingredients: ginger, green onion, coarse salt, chili powder, fish sauce, sugar, sesame seeds, shrimp paste, onion, cabbage, white radish

The first step:

Whole barley cabbage cut in half vertically, with coarse salt dissolved in water, in each layer of the vegetable leaves are smeared with salt After that, put the cabbage in the water, usually need to use a stone to press the cabbage, if it floats in the water, it is difficult to taste. In Korea to soak for about 7 hours, Guangzhou 3 hours will be fine.

Step 2:

1, shred the white radish and green onion.

2. Grind garlic, onion and ginger.

3, put the chopped materials, into a transparent container, grind the finished product into puree and pour in the appropriate amount of chili powder, sesame seeds, sugar, salt, shrimp paste, fish sauce.

4, slowly incorporate the seasonings into the shredded vegetables with your hands.

5. Marinate for 30 minutes after mixing.

Step 3:

Rub the marinated condiments, from top to bottom, on the soaked cabbage, one leaf at a time, the whole strip evenly, and wrap half of the cabbage with the outermost large leaf of the cabbage, so that it is done. Wait about 2 hours for it to ferment and it is ready to serve.

Korean kimchi home practices how to do delicious video

1. cabbage, peel off the outer layer, wash, inside and outside evenly smeared with salt, pickled for half a day or a day PS: the production of spicy cabbage from start to finish can not be stained with a little bit of oil 2. pickled half a day, squeezed out of the water

3. ready: ginger, garlic, apples, pears

4. ginger, garlic, apples, pears chopped, apples, pears chopped, pears chopped, pears chopped, apples chopped, pears chopped, apples chopped, pears chopped, apples chopped, pears chopped, apples chopped, pears chopped. Pear chopped, apple, pear with 1/3 or half can be . You can also put some beef diced oh.

5. chili noodles, salt, monosodium glutamate (MSG)

6. Add an appropriate amount of cold white water, the chili noodles, salt, MSG seasoning

7. ginger, garlic, apple and pear minced into the chili noodles, and then add shrimp paste and fish sauce. (Fish sauce is essential, put as much as soy sauce)

8. Stir

9. Start pickling! Starting from the innermost layer, smear the seasoned chili paste on the cabbage, inside and out

10. Take a container with a lid, pay attention to wash, must not have oil, if there is no lid, sealed with plastic wrap can also be 11.3-5 days after the success of the

Korean kimchi can be used to make which dishes?

Can be fried rice

Field catch in the fried rice to add just fine

Korean seafood potch

With kimchi burn soup base, add Korean chili powder and salt MSG, chicken essence and other seasonings, and then add some seafood, such as: clams, goggles, kibble, shrimp,

Authentic Korean kimchi in the end how to do by the Koreans did not?

Authentic Korean kimchi

Main Ingredients:

3 cabbage, 2 white radish

Ingredients:

Half a packet of chili powder, 5 green onions, about 2 tablespoons of ginger puree, about half a cup of garlic puree, 1 tsp of sugar

Method:

1, cut the cabbage into medium pieces, and soak in salted water for about half a day, (soak softly can)

2, grated radish, green onion cut into pieces

3, with a large pot to drain the cabbage, add shredded radish and green onion, ginger puree, garlic puree, and sugar, chili powder mix

4, plastic box, put about a night (out of the water), put into the refrigerator, eat when you take out some of it can be, pay attention to do not dip into the raw water.

Note:

1, winter, must be put about a whole day, that is, until after the water, can be put into the refrigerator

2, chili powder is a Korean special, in Taiwan does not have, but can be mail-order

3, good kimchi can be cooked kimchi noodles, kimchi hot pot and kimchi dumplings.

How to pickle Korean kimchi? 10 points

Eggplant kimchi: the whole piece of eggplant hot after drying, streaks on the eggplant, and add onions, garlic, shredded chili peppers and other condiments, and then soy sauce (oil food) to make soup and other flavored kimchi to eat.

Fine onion kimchi: pickled fine onions with rice flour paste, pickled anchovies, garlic, ginger, chili powder mix, and other flavored kimchi to eat.

Radish kimchi: the pickled radish with condiments and sauces, and other flavorful kimchi to eat.

Eggplant is mainly composed of sugar and contains more calcium (calcium food), iron (iron food) and other minerals.

Ingredients: eggplant, soy sauce

Accompaniments: salt, onion, garlic, shredded chili peppers

Directions:

(1) Put the whole eggplant in a bamboo cage to steam a little out of the sun for a day, like adding stuffed radish kimchi, like the eggplant cut open.

(2) Put green onion, garlic and shredded chili peppers sandwiched inside to get cooked.

(3) Soup put soy sauce to cook.

(4) marinated until late fall, winter also want to eat, the soy sauce soup boiled and cooled and then poured, so repeated three times, can prevent the flavor. Eggplant in the fall has a sweet flavor, more delicious.

Ingredients:

3Kg of fine green onions, 1 cup of rice syrup, 2 cups of anchovies, 2/3 cup of garlic, 1/3 cup of ginger, 1/2 cup of chili pepper, 1 cup of onions, 1/2 cup of red pepper, salt

Method:

(1) Remove the roots of fine green onions and wash them, and then soak them in 3% salted water and fish them out.

(2) Cut the onion into julienne strips, remove the seeds from the red chili peppers and cut them into julienne strips.

(3) Put rice paste, soy anchovies, garlic, ginger, chili noodles and mix.

(4) In the prepared garnish add thin onions and mix well, then add the prepared onions, red chili and mix together.

(5) Put in a tsuba and press well until the flavors soak in.

Ingredients:

2Kg radish, 300g green onion, 300g mustard greens, 50g green onion, 4 tablespoons of garlic, 2 tablespoons of ginger, 1/2 cup of anchovies in sauce, 1 cup of shrimp paste, 2 tablespoons of sugar, and 3 tablespoons of glutinous rice noodles (moistened).

Directions:

(1) scrape off the hairs of the radish, and remove the green part of the radish skin washed and salted in 1/2 cup of salt, rinsed with water to rinse to remove the water.

(2) put washed fine green onions, mustard greens in the pickled radish in the pickle together to remove and wash, white onions cut into julienne, garlic and ginger to get good.

(3) put a cup of water in a flat pot, pour glutinous rice noodles, and simmer the paste seasoned with salt, cold.

(4) In a large bowl of sauce anchovy juice, first mixed with chili noodles, in the mixture of cooled glutinous rice paste put onion, garlic, ginger, shrimp paste, sugar to make a slightly thicker condiment.

(5) in the mixture of condiments put radish pieces, fine green onions, mustard greens, mix well, in the roll two radish, fine green onions, mustard greens bundled round, neatly placed in the tank. After two weeks can be pickled.

Authentic Korean kimchi production method

Method:

1) Cabbage washed, hand broken into small pieces, cucumber washed, cut into slightly thicker slices, small pieces of cabbage and sliced into slices of cucumber into a large pot, sprinkled into the salt, mix well, for pickling.

2) kill the water in the cabbage and cucumber, wash it in cool water, and control the water.

3) Garlic and ginger, puree with a food processor.

4) Add to the vegetables, and then add the right amount of salt, sugar and white wine and two tablespoons of Korean hot sauce and mix well.

5) Put into a plastic box, cover and refrigerate for a day.