About Korean place names, food,

Korean place names: Seoul or "Seoul" Busan Municipality Incheon Municipality Daejeon Municipality Daegu Municipality Gwangju Municipality

Gyeonggi Province

Gangwon Province, a very famous one Place, many Korean dramas were filmed there

Chungcheongbuk-do

Chungcheongnam-do

Jeollabuk-do

Jeollanam-do

North Gyeongsang Province

South Gyeongsang Province

Jeju Province

"Province" is equivalent to the "provincial" level unit in China, but because The reason why Korea is small in land area is that the size of "province" is only comparable to the size of "city" in China.

Andong Ansan Anseong Anyang Anyang Asan Boryeong Bucheon Changwon Chang Former Cheonan Cheonan Cheongju Chuncheon Chungju Chungducheon Donghae Donghae Gangneung Gangneung Geoje Geoje Gimcheon Gimhae Gimhae Gimje Gimje Gimpo Gimpo Gongju Gongju Goyang Goyang Gumi Gumi Gunpo Gunsan Gunsan Guri Guri Gwacheon Gwangmye ong bright Gwangyang Gyeongsan Gyeongju Gyeongju Hanam Hanam Hwaseong Hwaseong Icheon Iksan Iksan Jecheon Jeju-si Jeju-si Jeongeup Jeongeup Jeonju Jeonju Jinhae Jinhae Jinju Jinju Masan Masan Miryang Miryang Mokpo Mokpo Mungyeong Mungyeong Naju Naju Namwon Namyangju Namyangju Nonsan Osan Osan Paju Paju Pohang Pohang Pyeongtaek Sacheon Samcheok Sangju Sangju Seogwipo Seogwipo Seongnam Seongnam Seosan Seosan Siheung Siheung Sokcho Sokcho Suncheon Suwon Suwon Taebaek Taebaek Tongyeong Uijeongbu Uijeongbu Uiwang Yiwang Wonju Wonju Yangsan Yangsan Yeongcheon Yeongcheon Yeongju Yeosu Yeosu Yongin Yongin

Korean food: 1. Rice with miso soup

The famous miso soup in Seoul Pao rice has a long history. According to legend, Emperor Xianzong (1834~1849) also ate it. Miso soup rice is cooked in a large pot set up in a market restaurant on market days and cooked over fire. After walking dozens of miles, market goers can drink a few glasses of makgeolli (a kind of Korean rice wine) with rice cooked in miso soup, and they can immediately relieve their fatigue

Ingredients: 600g beef ribs and meat, 200g radish , 20 cups of water, 100g of bracken, 100g of platycodon, 100g of soybean sprouts, 150g of beef, 5 cups of hot rice. Meat condiments: 1.5 tablespoons of soy sauce, 1 tablespoon of green onion, 1/2 tablespoon of garlic. , 1 tablespoon sesame, 1/2 tablespoon sesame oil, 1/2 tablespoon pepper noodles, 5 tablespoons clear sauce

Method:

(1) Use steak and meat Wash them with cold water and boil them together with the radish.

(2) Take out the cooked meat, cut it into thick slices, season it with onion, garlic and soy sauce together with the cut radish, then stew it in the soup.

(3) Wash the bracken and platycodon and stir-fry them with seasonings.

(4) Then boil the soybean sprouts, add seasonings and mix well.

(5) Cut the beef into rounds, add seasonings, and bake it into rounds, then cut it into square shapes.

(6) Put the rice in a casserole, add the miso soup, and then mix the meat and vegetables evenly.

(7) When eating, you can add onions, sesame seeds, chili noodles, etc. according to your own preferences

2. Beef Offal Soup

It is said that King Sejong was in When I was plowing the farmland, it suddenly started raining heavily. I couldn't move a step and was very cold. I killed a cow to satisfy my hunger. I cooked the beef, put only onions in it, seasoned it with salt and drank it. From then on, this soup was called beef offal soup. The radish cube kimchi eaten when drinking beef offal soup can remove odor and aid digestion.

Ingredients: 2Kg cow head, 1 cow foot, 1 cow kneecap, 1 cavity bone, 500g beef ribs and meat, 20L water, 4 green onions, 1 garlic, 1 ginger, appropriate amount of salt , chili noodles, pepper noodles.

Method:

(1) Cut the cow head, cow feet, cavity bones and cow kneecaps into pieces, soak them in cold water for about 1 hour and then take them out. Wash the whole steak, meat and other meat used for making soup and take it out.

(2) Put a certain amount of water in a large pot, put the cow head, cow feet, cavity bones, and cow kneecaps into it. After boiling, reduce the heat and float away the oil and foam on it. , and while cooking, cut the onions, ginger, and garlic into large pieces and add them. (3) When the meat is half-cooked, put the beef ribs and meat in and cook until tender, take them out, and wait until the soup cools before rinsing off the oil.

(4) Scrape off the meat from the bones, then cut into small pieces, remove the ribs and cut into thin slices.

(5) Put the meat slices in a sea bowl, heat the soup and pour it over. Add finely chopped green onions, salt, pepper and chili powder.

3. Stewed Oxtail Soup

Boil the oxtail over a slow fire, take it out, season it with salt, pepper, onions, garlic and clear sauce, put it in and simmer again. Also prepare salt, pepper and chopped green onions. To remove the oxtail smell, add bay leaves, celery, parsley, carrots and onions and cook until cooked. Celery used for deodorizing is rich in cellulose. It can supplement vitamins and inorganic substances while deodorizing.

Ingredients: 2Kg of ox tail (10L of water, 3 green onions, 5 pieces of garlic), salt, pepper and appropriate amount of green onions. Seasoning for meat: 1 tablespoon soy sauce, 2 tablespoons salt, 2 tablespoons chopped green onions, 1 tablespoon pounded garlic, 1 tablespoon sesame oil, a small amount of pepper.

Method:

(1) Cut the oxtail into 4-5cm size, or when buying it whole, insert a knife into the cartilage between the joints to cut off, and cut off the outside. The Gen membrane was shaved off, soaked in water, bled and fished out.

(2) Put the oxtail in boiling water and cook for a while, then reduce the heat and cook for about 3 hours. While cooking, cut the onions and garlic into large pieces and add them, and rinse off the oil and foam on them.

(3) Boil the soup and remove the meat from the oxtail when it becomes mushy. When the soup cools, float away the oil floating on it.

(4) Mix beef with seasonings.

(5) Boil the soup again, add the seasoned oxtail and cook for a while, then put it in a bowl. Add the prepared chopped green onions, salt and pepper noodles

4. Linzi Chicken Soup

Linzi Chicken Soup is a cold soup made from boiling chicks, seasoned with ground sesame powder, and added with chicken, vegetables, meatballs, fungus, and eggs. It is a dish suitable for summer consumption. A nutritious diet, chicken is a nutritious food with low fat, high protein and rich in unsaturated fatty acids.

Ingredients: 1/2 chicken (600g), 10 cups of water, 1 green onion, 2 heads of garlic, 1 cup of white sesame seeds, 1 tablespoon of salt, a small amount of white pepper, 100g of beef, 3 eggs , 50g water celery, appropriate amount of flour and oil, 1/2 cucumber, 2 medium mushrooms, 1 red pepper, appropriate amount of starch. Beef seasoning: 1 tsp salt, 2 tsp chopped green onions, 1 tsp minced garlic, 1 tsp sesame oil, a small amount of pepper.

Method:

(1) Wash the meaty chicken bones and boil them in boiling water. While cooking, cut the onions, garlic and ginger into large pieces and put them in.

(2) When the chicken is cooked until it becomes mushy, take it out and tear it into small pieces. After the soup cools, rinse off the oil on it.

(3) Add water to white sesame seeds, crush them, peel them and fry them.

(4) Grind the fried sesame seeds and chicken stock to make sesame soup, then season with salt and white pepper.

(5) Chop the beef and add seasonings, make balls with a diameter of 1cm, cover them with a layer of flour and eggs and fry them in a pan. (6) Wash and cut the water celery and string it on bamboo skewers.

(7) Divide 2 eggs into egg whites and egg yolks, add some salt and fry them thinly, then cut them into 2×3.5cm rectangular domino shapes. Wash the cucumber with salt water, peel it and dip it in starch, then blanch it in boiling water.

(8) Pick the soaked mushrooms, cut them into domino shapes, dip them in starch and blanch them in boiling water.

(9) Cut the red peppers, remove the seeds, cut them into domino shapes, dip them in starch, blanch them in boiling water, and rinse them with cold water.

(10) Put the shredded chicken in a bowl, top with egg balls, fungus, cucumber, pepper, and cold sesame soup.

5. Mugwort soup

Mugwort soup is a soup made of tender mugwort and beef made into meatballs and boiled in miso soup. It is a unique spring food with the fragrance of mugwort. Mugwort is a wild vegetable that represents spring and has a strong fragrance.

Rich in calcium, iron, iron and other inorganic substances and vitamins A and C

Ingredients: 100g beef (for making miso soup), 60g mugwort, 100g beef (for making meatballs), 8 cups of water , appropriate amount of clear sauce, 2 tablespoons of flour, 1 egg. Sauce meat condiments: 1 tsp salt, 1 tsp sesame oil, a small amount of pepper noodles, 1 tsp garlic. Seasonings for meatballs: 1 tsp salt, 1 tsp sesame oil, a small amount of pepper noodles, 1 tsp garlic, 2 small green onions. Spoon

Method:

(1) Cut the beef used for miso soup into slices and season with seasonings, add water to make the soup and season with clear sauce.

(2) Blanch the young mugwort in boiling water, rinse it with cold water, remove the water and crush it into pieces.

(3) Beef with low fat content should be used to make meatballs. Pound the beef and mugwort together and add seasonings to make 1.5cm meatballs.

(4) Dip a layer of white flour on the meatballs and soak them in eggs, then put them into the boiling miso soup and cook until they float on top. When cooked, put them in a bowl. You can also bleach some mugwort leaves.

6. Squid roll

Ingredients: squid Ingredients: kohlrabi leaves, red pepper, green pepper, carrot

Method:

(1). Wash the squid, cut it with a knife, and blanch it in boiling water

(2). Cut red peppers, green peppers, and carrots into shreds

(3) .Put the kohlrabi leaves in the squid roll, roll it with red and green pepper shreds, and carrot shreds. After rolling, cut it into 2 cm high and 4 to 5 cm long

7. Korean medicine ginseng chicken soup< /p>

Ingredients: 1 baby chicken (preferably no more than 600 grams after removing the head, claws and internal organs), appropriate amount of glutinous rice, 1 jujube, chestnut, garlic, Korean ginseng Seasoning: appropriate amount of salt, MSG, chicken powder

Method:

(1). Put the soaked rice, garlic and peeled chestnuts into the chicken belly and seal the mouth.

(2). Add water to the casserole, bring to a boil, put the chicken into the casserole, add jujube and Korean ginseng and stew until the chicken is separated from the chicken bones.

(3). Add refined salt, MSG and chicken powder to taste.

8. Dangpingcai

Ingredients: 100 grams of Liangpi Ingredients: carrots, cucumbers, mushrooms, beef, mung bean sprouts, eggs, seaweed A little seasoning: garlic, monosodium glutamate, salt, sesame oil , a little sesame seeds

Method:

(1). Cut carrots, mushrooms, and beef into thin strips, add a little minced garlic, monosodium glutamate, and salt to a pot and stir-fry, set aside. (2). Cut the cucumber into sections of about 6 cm, peel off the skin, cut the skin into thin strips, mix with a little MSG, salt, and sesame oil and set aside.

(3). Remove the heads and roots of mung bean sprouts, wash them, blanch them in boiling water, mix with a little MSG, salt, and sesame oil and set aside.

(4). Open the egg and separate the egg white and egg yolk. Put them into separate pans and spread them into thin egg cakes, and cut the egg cakes into thin strips. Cut the nori into 2mm thin strips.

(5). Cut the cold skin into 3 mm filaments, rinse it in boiling water and then rinse it with cold water. Add a little salt, monosodium glutamate, sesame oil and appropriate amount of sesame seeds and mix well.

(6). Slice the cucumber and arrange it in a circle along the plate. Spread the mixed cold skin on the plate. Arrange the 6 ingredients including carrots in a circle on top and sprinkle with shredded seaweed. When eating, mix the various main ingredients together and eat.

9. Kimchi Fried Rice

Ingredients: kimchi Ingredients: rice, eggs, minced beef Seasoning: MSG, beef powder, chili powder, sugar, sesame oil, a little sesame

Method:

(1). Cut the kimchi into small dices, heat the wok with oil, add the kimchi and fry for 1 minute, then add rice and fry for another 2 minutes. (2). Add seasonings to the rice and continue to stir-fry for 3 minutes, then add sesame oil and serve on a plate.

(3). Make the eggs into poached eggs (the yolk can be made half-cooked or slightly cooked according to personal taste), place it on the rice, and finally sprinkle some sesame seeds.

10. Kimchi cake

Ingredients: kimchi Ingredients: eggs, glutinous rice flour, fried powder Seasoning: chili noodles, beef powder, sugar

Method: < /p>

(1). Cut the kimchi into thin strips, put it in a container, add ingredients and seasonings, and mix well.

(2). Heat the frying pan and add oil. After heating, add the freshly prepared noodles and spread them flat.

(3). After frying one side, flip the pancake and fry the other side.

11. Korean kimchi

Ingredients: 2 Chinese cabbage, 100 grams of chili noodles Ingredients: half white radish, half pear, 5 or 6 cloves of garlic, ginger A little, 5 or 6 green onions Seasoning: 3 grams of MSG, 20 grams of salt, 150 grams of coarse salt, 10 grams of sugar, 2 grams of beef powder, 10 grams of glutinous rice ball powder, 3 grams of shrimp paste

Method: < /p>

(1). Select the dirty and thick outer leaves of the cabbage and cut them in half from the middle.

(2). Loosen each leaf so that the flavor can be easily absorbed during making; wash the cabbage.

(3). Put the cabbage into the bucket and add water to cover the cabbage. Unfold the cabbage leaves, sprinkle large grains of salt evenly, marinate for 4 to 6 hours, wash and drain.

(4). Cut the white radish and pears into shreds, mince the ginger and garlic, and cut the shallots into small pieces; then put the seasonings and ingredients in a basin and mix them evenly into a sauce, and the marinade is ready. .

(5). Evenly apply the marinade on the cabbage leaves, open one layer, and apply one layer at a time until all the cabbage turns red. (It can be eaten at this time)

(6). Put the cabbage neatly into the bucket, cover it, and start fermentation. Ready to eat after two days. If you want to store it for a long time, put it in the refrigerator.

12. Jinzhou Bibimbap

Put various mixed vegetables and braised beef on top of the rice and eat it with the blood soup. Blood is rich in protein and iron and is an effective food in the prevention and treatment of anemia.

Ingredients: 2 cups of rice, soup (200g steak and meat, 100g lungs, 100g cow stomach, 100g cow blood, 100 soybean sprouts, 20g bracken, 30g taro stems, 200g radish, 2 clear sauce tablespoon, 1/2 tsp pepper noodles, tonic soup (100g clams, 1/2 tsp salt, 1 tsp sesame oil, 1/4 cup water), mixed vegetables (200g chrysanthemum, 100g radish, 150g mung bean sprouts, yellow 150g bean sprouts, 100g bracken, 3 sheets of seaweed) Vegetable condiments: 2 tablespoons green onions, 2 tablespoons garlic, 3 tablespoons clear soybean paste, 2 tablespoons sesame oil, 1 tablespoon sesame, 100g beef, 100g preserved jelly, 3 tablespoons of malt chili sauce. Meat condiments: 1 tablespoon of soy sauce, 2 teaspoons of green onions, 1/2 teaspoon of sugar, 2 teaspoons of sesame seeds, 1 hour of sesame oil.

Method:

(1) Make soup

1). Stew beef ribs and meat, beef lungs, and beef stomach until mushy. Add 100g of whole radish, and cook the soaked taro stems and bracken stems together. .

2). Mix the soup for cooking soybean sprouts with the soup from a. Mix 1 tsp chili powder, 1 tsp sesame oil and 1 tsp soy sauce and put them into the soup.

3). Boil the beef blood in boiling water. When it is cooked, cut it into pieces and put it in the soup.

4). Cut radish (100g) into slices, put it in the soup and season with chopped green onions, soy sauce and pepper.

(2) Make tonic soup:

Dig out the clam meat, stir-fry it with sesame oil and add 1/4 cup

(3) Mix vegetables:

1). Trim the tails of the soybean sprouts, stir-fry them with 1/2 teaspoon of salt in 1/4 cup of broth, and mix with sesame oil.

2). Blanch the mung bean sprouts and chrysanthemum, add sesame oil, garlic, and mix well.

3) Cut the radish into shreds, stir-fry in soy sauce and add seasonings.

4) Wash the bracken and fry it with sesame oil, soy sauce, green onions and seasonings.

5). Roast the seaweed, tear it into pieces, add water to the soy sauce, and mix with sesame seeds, sesame oil, and sugar.

(4) Cut the beef into shreds and add meat condiments to make sashimi.

(5) Cut the green preserved jelly into shreds.

(6) Pour the thick rice into a bowl, put the mixed vegetables and seaweed evenly, and add a spoonful of soup. Serve the green preserved jelly and raw meat slices with a spoonful of malt spicy sauce.

(7) Pour the soup into a bowl and serve with bibimbap.

13. Tongying Bibimbap

The method is the same as other bibimbap, except that when making the soup, put wakame and vegetables in the rice water to stew. Vegetables are rich in calcium, phosphorus, iron and other inorganic substances, as well as vitamin C, and contain iodine which can not only improve metabolic function, but also serve as a weight loss food.

Ingredients: 5 cups of rice, 100g of bracken, 100g of soybean sprouts, 100g of mung bean sprouts, 150g of gourd, 150g of spinach, 100g of green preserved jelly, 100g of red clams, 100g of clams, 100g of beef, 1 egg, Soup (50g hijiki, 50g sea greens, 100g soaked kelp, 100g tofu, 150g radish, 10 cups rice water, 2 tablespoons anchovy soy sauce) Beef condiments: 2 tsp green onions, 1 tsp garlic, soy sauce 1 tablespoon, 1 tsp sesame oil, 2 tsp sesame seeds. Vegetable condiments: 2 tsp anchovy soy sauce, 2 tsp green onions, 2 tsp garlic, 2 tsp sesame seeds, 1 tsp sesame oil

Method:

(1) Peel the red clams and clams and fry them with sesame oil.

(2) Cut the beef into shreds and mix with seasonings into raw meat slices.

(3) Boil the soybean sprouts in water, blanch the mung bean sprouts and spinach in boiling water and mix them with anchovy soy sauce.

(4) Wash the bracken, mix with seasonings, fry it in oil, and fry the gourd as well.

(5) Season the vegetables with anchovy soy sauce and season according to the amount of seasonings.

(6) Cut the green preserved jelly into shreds, separate the egg whites and yolks into egg skins and cut into shreds.

(7) Serve thick rice in a bowl, top with sliced ??raw meat, red clams, clams, mixed vegetables, jelly, and eggs. (8) Cut the radish into shreds, cut the tofu into squares, soak the kelp, and wash the taro stems and seaweed.

(9) When boiling the rice water, add radish, taro stems, and seaweed, and season with 2 tablespoons anchovy soy sauce. Add tofu when cooked.

(10) Bibimbap with soup.

14. Fake sacrificial food

Put the sacrificial mixed vegetables into the rice and eat them. The characteristic is that no hot sauce is added.

It is said that in the past, the chiefs of the Andong region felt that the food after the sacrifice was very delicious, and they would always want to eat it in the future, so people would prepare it and offer it to them on ordinary days. In fact, the food used for sacrifices has fragrance, but because it is not food used for sacrifices, it is called fake sacrifice food.

Ingredients: 2.5 cups of rice, 200g of beef, 100g of mackerel, 100g of shark, 1/2 piece of tofu, 1 egg, 300g of radish, 30g of kelp, 50g of bracken, 50g of mountain greens, 50g of spinach, soybean sprouts 100g seasoning sauce: 5 tablespoons soy sauce, 10 tablespoons salt, 1 teaspoon sesame seeds

Method:

(1) Wash the rice and cook.

(2) Cut the beef in the opposite direction of the grain into 3cm horizontally and 7cm large pieces and skewer them on skewers so that they are not curled and pounded, then season with salt and steam them out. Roasting is also good.

(3) Wash the mackerel and shark, then steam or fry them with meat on skewers. You can also use other fish, but they should be small and short. (4) Fry the tofu seasoned with salt on a pan.

(5) Cut the boiled eggs in half.

(6) Soak the bracken and mountain vegetables in water to remove the moisture and fry them in oil. Remove the heads and tails of the soybean sprouts and cook them. Cut the radish into shreds, salt it to remove the water and stir-fry it. Blanch the spinach and stir-fry it.

(7) Put the rice in a bowl and put mixed vegetables, beef, tofu and cooked eggs on it. When making pancakes with mackerel or shark meat and serving them with rice, it is better to serve them in a sacrificial vessel.

(8) Pair with soup and sauce.

(9) Cut the radish into thin square shapes and stew it with kelp. Scoop the kelp and cut it into square shapes. Cut the radish into strips and stir-fry, season with soy sauce and salt, and mix well with the rice. Prepare three soups such as broth, fish soup, and vegetable soup to serve with rice or mix these three soups together to make a mixed soup.

15. Jeonju Bibimbap

Among Jeonju Bibimbap, soybean sprouts are the most important. The characteristic is that it is made from rat-eye peas produced in Imsil (transliteration) and soaked in good water. It has a good texture even if it is cooked for a long time. It is a local food of Jeolla Province with gorgeous color and taste.

Ingredients: rice (4 cups of rice, 4.5 cups of broth), 600g of beef, 100g of sesame oil, 50g of preserved green jelly, 1 tablespoon of pine nuts, 5 tablespoons of malt chili sauce, mixed vegetables (150g of soybean sprouts) , 100g mung bean sprouts, 100g spinach, 100g chrysanthemum, 100g bracken, 100

g platycodon, 100g cress, 5 shiitake mushrooms), soup (200g soybean sprouts), eggs, 4-5 cups of water .

Method:

(1) Cook the steak and meat until cool, remove the oil, put rice in the broth, make the rice a little firmer and cook it while it is hot. Stir in sesame oil. Or make plain rice and fry it in watermelon oil.

(2) Blanch the soybean sprouts, mung bean sprouts, and cress, and mix with sesame oil and clear sauce. Platycodon is pickled with salt, washed and stir-fried, and bracken is boiled and stir-fried.

(3) Cut the beef into shreds and mix with seasoning sauce to make shredded meat.

(4) Cut the preserved jelly into strips, fry the eggs into yellow and white eggs and cut them into shreds.

(5) Put the rice in a bowl and put various ingredients on top, and put the malt chili sauce in a small bowl. (6) Bibimbap should be served with soybean sprout soup. When making soup, boil water for a while, put in soybean sprouts, cover the pot and simmer for about 5 minutes, then add 4-5 cups of water, and season with salt. Finally, add pounded garlic and chopped green onions, simmer for a while and serve in a bowl. inside.

16. Korean seaweed soup

In Korea, women eat it after giving birth! Because it can replenish blood and symbolize peace.

It is also a must-eat on birthdays. No one will feel pain if no one makes kelp soup

Ingredients: 200 grams of kelp soaked in water, 100 grams of beef, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil and minced garlic , pepper, soybean oil

Method:

(1). Soak the kelp in water

(2). Cut the beef into pieces and mix with soy sauce and sesame oil.

(3). Put sesame oil in the pot and fry beef and kelp.

(4). After frying, add water to boil, then add soy sauce, garlic powder and pepper That's it

Note: If you can eat garlic, please add garlic (very important!)

17. Seaweed rice

Preparation: rice, add it to the rice Add some sesame oil and some Korean-specific salt. Because our salt is relatively salty, it would be better to put some cooked sesame seeds in the rice. If you buy some seaweed in the supermarket, it may come with bamboo boards

Method:

Put the seaweed on the bamboo board, and then place the rice in the middle of the seaweed to account for about one-fifth, then spread the rice out, making sure to leave some space and don't put the rice Spread it too full, then spread Korean hot sauce or salad dressing on the rice, cut some thin strips of cucumbers and carrots, add some pork floss, ham, squid floss according to your own taste, and finally roll up the bamboo board