Top 10 Korean dishes and practices for family dinners
Guests who have tasted Korean kimchi, miso soup, stone pot bibimbap, ginseng chicken soup, Korean barbecue beef, etc. are unforgettable to the "national essence" of Korean food culture, so the family dinner would like to show off over, the following is suitable for family dinners
1, Korean fried rice cakes
Ingredients: 450 grams of rice cakes, Korean hot sauce 8 grams, 150 grams of water, 8 grams of tomato sauce, 2 grams of sesame seeds, peanut oil 1 small spoon
Practice:
1, cut the rice cakes, the pan poured a small spoon of oil. When the oil temperature rises, put a rice cake to test the oil temperature
2, rice cakes around the bubble can be put into the other rice cakes
5, into the other rice cake strips, stir fry evenly, to ensure that each one can stick to the pan frying for 2 minutes
6, cold water poured into the pot, the level of water to be no more than the rice cakes of about 2/3 of the desirable
7, cover, simmer for 2 minutes
7, cover, large heat
8, pour the tomato sauce 8 grams, pour the Korean sweet chili sauce 8 grams, mix well
10, when the soup is thick, you can pot, and finally sprinkled with sesame seeds garnish
2, Korean-style soy sauce soup
Main Ingredients: Beef 100 grams of carrots 100 grams of bean curd 100 grams of zucchini 100 grams Pumpkin 100 grams
Accessories: clams 10 onions 100 grams of enoki mushrooms 100 grams of apricot mushrooms 1 leek 2
Seasoning: millet pepper 1 oyster sauce 5 grams of Korean hot sauce 15 grams of rice water 1000 grams of Korean dashi 40 grams
Practice
1, Zucchini, mushrooms cleaned and sliced, onions cleaned and cut into pieces, enoki mushrooms cleaned and rooted, beef slices with a little oyster sauce and marinate, leeks, millet chili cleaned and spare
2. The second rice water poured into a stone pot, heated to a boil, add the Korean soy sauce and Korean hot sauce and stir well
3. After the pot was opened into the beef, beef, beef it's best to use a little bit of wine, salt and a little bit of egg white to grasp the average pickle
3. 10 minutes
4. In turn, tofu, onions, carrots, zucchini, enoki mushrooms, mushrooms, pumpkin, open the pot and continue to cook for 10 minutes
5. Add the clams spit out of the mud and sand, continue to cook for 2 minutes, waiting for the clams to open the mouth can be turned off the heat, will be cut into sections of leeks and millet chili pepper ring garnish
Cooking Tips
1.
1, authentic dashi soup is generally used rice water, if you do not make rice that day can not be used;
2, beef and clams increase the freshness of the dashi soup, pumpkin can neutralize the spicy flavor of the hot sauce, so that the soup becomes a slight sweetness, we recommend that you must try.
3, Korean barbecue
Ingredients: 150 grams of pork, 20 grams of Korean hot sauce, 50 grams of Korean kimchi, lettuce 1, 100 grams of barbecue sauce
Method
1, will be cleaned and dried pork with barbecue sauce marinade strong> 4, Korean cold noodles
Ingredients: 200 grams of cold noodles, 1 beef tendon, 1 cucumber, 1 pear, 3 eggs, 50 grams of spicy cabbage, 1 teaspoon of salt, 4 dried chili peppers, 3 slices of licorice, 1 tablespoon of vegetable oil, 2 teaspoons of sugar, 30 grams of white vinegar, 40 grams of sprite, white sesame seeds
Methods
1: Add water to the pot, add the beef, dried chili peppers, licorice, sugar and soy sauce, and bring the water to a boil over high heat, then skim off the froth
2: Turn the heat down to minimum and simmer, covered, for 2 hours
3: When the beef and broth are finished cooking, allow to cool, then place in the refrigerator, and remove from the refrigerator about a half hour before eating
4, in the pan with a small amount of vegetable oil, the egg mixture evenly spread
5, low heat one side of the stereotypes, and then turn, spread into a thin
6, take out a little bit cooled down, with a knife to cut it into shredded egg standby
7, will be the beef slices, pear peeled and sliced
8, boiled two eggs, will be the Korean cold noodles according to the instructions to boil well in a bowl
9, simmering well, and then put into a bowl
9, the Korean cold noodles, the Korean cold noodles, the Korean cold noodles, the Korean cold noodles, and then put into a bowl
9, boiled beef broth take 400ml, add salt and stir well
10, add sugar, white vinegar, add Sprite and stir well
11, will be placed on the side dishes on the cold noodles, soup poured on the cold noodles, and then sprinkled with a little white sesame seeds can be
5, Korean kimchi
1, cabbage to the root, in addition to the outside of the old leaves, washed, cut open horizontally
2, in the basin evenly to the cabbage sprinkled with salt, pickling 12 hours until the cabbage is soft
2, the cabbage evenly sprinkled with salt, pickling hours until the cabbage is soft
3, apple, pear peeled, core, respectively, in the juicer into juice
4, ginger, garlic minced
5, a small pot of glutinous rice powder
6, pour apple juice, pear juice, simmering over medium heat into a paste
7, glutinous rice paste cooled, add chili powder, ginger, garlic, stirring well
8, pickled cabbage, squeeze out the water
9, put on gloves, the chili paste evenly smeared on the cabbage, each piece should be smeared
10, the kimchi into a sealed container without oil and water, and then put into the refrigerator, fermentation for 3-5 days
6, Andong stewed chicken
Ingredients: chicken 1 only, 1 potato, 1 carrot, 1 small handful of asparagus, 1 small handful of vermicelli, salad oil, salt, rock sugar, green onion, garlic, star anise, dry chili pepper, cooking wine, soy sauce, sesame oil, pepper
Practice
1, chicken wash, chopped into small pieces, put in water, wash <
2, asparagus washed, remove the root, use a peeler to remove the end of the hard wire, potatoes, carrots cut roller blade pieces, asparagus cut into sections, scallions cut into sections
3, pot of boiling water, the potatoes and carrot pieces into the boil for about 5 minutes and then fished out
4, into the cleaned chicken pieces, blanching
5, fished out, control the water, put in a bowl standby
6, will be clean chicken broth sheng out
7, the pot is hot, pour oil, put the chicken pieces, stir fry for a moment
8, into the garlic, rock sugar, star anise, chili, stir fry until the rock sugar dissolves, chicken color
9, chicken fried to the top of the color, the chicken broth into the (put water can be, healthier)
10, into the potato pieces and carrot pieces, put the Salt, soy sauce, cooking wine
11, high heat to boil, turn the heat down
12, fans with scissors cut into small segments, about 30 minutes to cook, add fans, add large green onion segments and asparagus segments
13, continue to cook for 5 minutes, add chicken essence, sesame oil, pepper to taste, out of the pot can be
7, stone pot bibimbap
Ingredients: 1 bowl of rice, 50 grams of beef, 1 handful of enoki mushrooms, 1 egg, 2 dried shiitake mushrooms, 1 spinach, 1 small handful of soybean sprouts, 1 small section of carrots, a little bit of wine, 1/2 tablespoon of soy sauce, 1 tablespoon of Korean hot sauce, vegetable oil in moderation
Methods
1, beef, diced. Spinach, bean sprouts, enoki mushrooms, wash and cut into small pieces
2, carrots, mushrooms soaked and shredded
3, the stone pot on the inside of the wall of a layer of oil and set aside
4, spinach, bean sprouts, enoki mushrooms, carrots, enoki mushrooms blanch into the pot and then fish out
5, the pot of vegetable oil to 7 minutes of heat, put the beef diced and stir-fried for a few times
6, add soy sauce, Sautéed with soy sauce, cooking wine and then put out
7, stone pot into the rice, blanched on the various ingredients
8, low heat heating, when you hear the sound of the rice can be turned off the fire
9, eaten mixed into the Korean hot sauce can be
8, Korean chili pepper sauce stir-fried squid
Ingredients: squid appropriate amount, Pepper 1, a small amount of onion, garlic white moderate, ginger moderate, green onion moderate, a small amount of salt, a little chicken powder, a little wine, a little soy sauce, sugar moderate
Practice
1, squid washed, remove the surface film, vertical cut, frying water
2, onion, green pepper slices, onion, ginger and garlic minced
3 In addition, the pot is filled with a moderate amount of water, a few drops of cooking wine, or put a few slices of ginger and green onions
4, boil into the cut squid quickly blanch, remove the fishy taste, fishing up and dry
5, frying pan pour oil, after the heat, under the onion ginger and garlic minced sautéed aroma
6, put on the onion pieces, continue to stir fry incense
7, into the blanch the squid, seasoning the Korean-style chili sauce, stir fry evenly
8, put salt, sugar, soy sauce, chicken powder
9, into the green pepper pieces, stir fry evenly
10, sprinkle some cooked sesame seeds can be out of the pot
9, ginseng chicken soup
Ingredients: 1 rooster, 20 grams of glutinous rice, jujube (dry) 6, Chinese wolfberry 10, 3 mushrooms, ginseng 3 parts 1, salt, a little ginger, a little green onion
Practice
1, glutinous rice washed, put in water and soak for two hours
2, jujubes and Chinese wolfberries cleaned, soaked in water, mushrooms cleaned
3, a ginseng, take 1/3, soaked in water, cleaned
4, chicken cleaned and cleaned
5, soaked glutinous rice, dates, wolfberries and mushrooms stuffed into the chicken belly, sealed with a toothpick
6, a casserole, the chicken into the two slices of ginger, a few jujubes, ginseng
7, add half of the pot of water, put on the fire, high heat boil to medium-low heat
7, add half a pot of water, put on the fire, high heat boil to medium-low heat
8, a ginseng, a ginseng, a ginseng and a ginseng, a ginseng and a ginseng, a ginseng and a ginseng. p>
8, stew two hours, add a small amount of salt, sprinkle some chopped green onion, you can get out of the pot
10, Korean troops pot
The main ingredients: 100 grams of Korean kimchi 100 grams of beef 100 grams of rice cakes half a packet of instant noodles 1 piece
Accessories: tofu 3 pieces of crispy sausage 1 small packet of ham 100 grams of mushrooms 2 cheese slices 1 slice of garlic 2 Soup 1000ml
Seasoning: 2 tablespoons of peanut oil 1/4 teaspoon of salt 1/4 teaspoon of cornstarch 1/4 teaspoon of hot sauce 2 tablespoons of chili powder 5 grams
Methods
1. Wash the beef and cut into slices, marinate with salt and cornstarch for a few minutes. Cut rice cake into small pieces, cut tofu into thick slices, slice shiitake mushrooms, slice green onions diagonally, and mince garlic
2. Heat a pan and pour in a little oil, then fry sliced ham and crispy sausage until golden brown
3. Prepare a hot pot, heat oil and stir in minced garlic, add Korean hot sauce and chili powder to stir-fry to get a good flavor, pour in half of the beef broth, stir with a little salt, and put in Korean kimchi, Add Korean kimchi, beef slices, instant noodles, rice cakes, tofu cubes, enoki mushrooms, sliced shiitake mushrooms and scallions, pour in the remaining beef broth and bring to a boil over high heat
4. Top with torn cheese, and then eat when the cheese melts.
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