Ingredients: one catty of soybean sprouts, half a tablespoon of garlic, one tablespoon of chopped green onion, a pinch of salt, one tablespoon of sesame oil, an appropriate amount of white sesame seeds, and one tablespoon of chili powder.

How to do it: 1. After rinsing the soybean sprouts, put cold water in the pot, just half of the amount of soybean sprouts, put the lid on the pot and cook, see the smoke, that is to say, boiling, and wait for a minute or two, then turn off the heat. The lid should not be opened in the middle of this period. 2. Boiled soybean sprouts should not be rushed to lift the lid, and should be simmered for one minute before the lid can be opened. 3. Fish out the soybean sprouts, put them in a draining basket to remove the water, and let them cool down to dry. 4. Mix in the seasoning, and stir gently so that the soybean sprouts don't break.

The cook's point of view: soybean sprouts themselves will be water, so when cooking, the amount of water, do not too much, so as to avoid dilution of the soybean sprouts unique aroma and sweet flavor.

Water pickles

Materials: one white radish, one cucumber, one red apple, one pear, one green onion, one red chili pepper, three tablespoons of garlic juice, one tablespoon of ginger juice, three tablespoons of onion juice, one-third of a bottle of soda, one and a half of a bottle of mineral water, and a pinch of salt.

How to do it: 1. Thinly slice white radish, cucumber, red apple and pear, and marinate them in salt for 10 minutes. 2. Season all ingredients with seasoning, add shredded green onion and chili pepper, then put them in the marinade and leave them at room temperature for a day.

Pickled radish

Ingredients: 1 radish, 5 tablespoons of Korean chili powder, 1 tablespoon of garlic paste, ? tablespoon of ginger paste, pinch of salt, 3 tablespoons of fish sauce, 2 tablespoons of sugar.

How to make it: 1. Wash the white radish, do not peel it, and cut it into cubes of about one centimeter. Salt the carrots for one hour. 2. Taste the carrots to see if they are too salty. 3. Combine all the seasonings with the carrots and leave them at room temperature for two days to ferment naturally. 4.

Shredded seaweed

Ingredients: one catty shredded seaweed, one red chili pepper, one tablespoon minced garlic, two tablespoons salad oil, two tablespoons chopped green onion, two tablespoons light soy sauce.

How to make: 1. Wash the kelp, put it into a pot of cold water and boil for three minutes, then remove it from the pot, rinse it under cold water, squeeze out the water, and cut it into small pieces. 2. In a pan of salad oil, add chili peppers and garlic paste, then stir-fry the shredded kelp for three to four minutes, then stir-fry it with light soy sauce, then put green onion, drizzle with sesame oil, and sprinkle with sesame seeds to finish. 3.

Cook: The kelp must be put into the pot when the cold water, so as to remove the fishy flavor of the kelp.

Cool green cabbage

Materials: two kilograms of green cabbage, five tablespoons of Korean chili powder, half a cup of fish sauce, two tablespoons of garlic, one-half tablespoon of ginger, one tablespoon of sugar.

How to make it: 1. Wash the greens, marinate them in a pinch of salt for 30 minutes, then rinse them once more and let them dry. 2. Mix all the seasonings well, then mix them with the greens.

Cool spinach

Materials: spinach a catty, a little sesame oil, a little salt, sesame seeds.

How to do it: 1. wash spinach, put it into boiling water for a while (don't take too long), immediately put it into ice water, cut it into small pieces, and squeeze out the water. 2. mix it with salt, sesame oil, and sprinkle sesame seeds on it.

Pickled cucumber

Materials: two cucumbers, half a tablespoon of Korean chili powder, a little garlic, a little green onion, a little white sesame, a little sesame oil and a little salt.

How to make it: 1. Cut the cucumber into round thin slices, sprinkle with salt and marinate for five to ten minutes to remove the water from the cucumber, and then squeeze out the water. 2. Mix all the seasonings into the cucumber.

〈Delicious without this flavor〉

Korean cuisine in the delicious, often have to use the local seasonings to do it, to this small dishes, chili powder, fish sauce remember to use the Korean imports, to do it out of the way. Korean chili powder is definitely different from Taiwan chili powder, sometimes a large red looks as if it is going to burn, in fact, some of them are "in the look of not in the taste", that is, the role of coloring than seasoning big.

As for the other condiment, fish sauce, owner Yue Yongwen said it can be considered the secret weapon of Korean cuisine, and many people can not make the authentic taste of Korean, but the lack of this flavor.

In addition to the above special seasonings, sesame oil is also often used in Korean cuisine, which is very familiar to us, a little one or two drops, the dishes will be completely different in flavor. These seasonings can be found on Yonghwa's Chungheung Street (known as Korea Street).