Top Ten Korean Cuisine and Practices Suitable for Family Dinner

Top Ten Korean Cuisine and Practices Suitable for Family Dinner

Guests who have tasted kimchi, miso soup, bibimbap, ginseng chicken soup, Korean roast beef, etc. The "quintessence" of Korean food culture is unforgettable. Therefore, family dinners all want to show their talents. The following are ten Korean dishes and practices suitable for family dinners. I hope you will like them.

1, Korean fried rice cake

Ingredients: rice cake 450g, Korean hot sauce 8g, water 150g, tomato sauce 8g, sesame 2g, peanut oil 1 teaspoon.

Exercise:

1, cut the rice cake short, pour a spoonful of oil into the pot, and when the oil temperature rises, put another rice cake to try the oil temperature.

2. You can put other rice cakes with bubbles around.

5. Add other rice cake strips and stir well to ensure that each one can be fried in the pot for 2 minutes.

6. Pour cold boiled water into the pot, and the water level should be about 2/3 of the rice cake.

7. Cover and stew for 2 minutes.

8. Pour in 8 grams of tomato sauce and 8 grams of Korean sweet and spicy sauce and mix well.

10, when the soup is thick, it can be cooked, and finally sprinkle with sesame seeds.

2. Korean miso soup

Ingredients: beef100g radish100g tofu100g zucchini100g pumpkin100g.

Accessories: Meretrix meretrix 10 onion 100g Flammulina velutipes 100g Pleurotus eryngii 1 leek 2.

Seasoning: millet pepper 1 oyster sauce 5g Korean hot sauce 15g Taomi water 1000g Korean miso 40g.

working methods

1. Wash and slice radish, tofu, pumpkin, zucchini and Pleurotus eryngii, wash onion and cut into pieces, wash Flammulina velutipes and remove roots, marinate beef slices with a little oyster sauce evenly, and wash leek and millet spicy for later use.

2. Pour the rice washing water into the stone pot for the second time, heat it until it boils, add Korean soy sauce and Korean hot sauce and stir well.

3. After boiling, add beef. 10 beef is best marinated with some cooking wine, salt and a little egg white.

4. Put tofu, onion, radish, zucchini, Flammulina velutipes, Pleurotus eryngii and pumpkin in turn, and continue to cook for 10 minute after boiling.

5. Add the clams that spit out the sediment and continue to cook for 2 minutes. When the clams open their mouths, turn off the heat and add chopped leeks and millet peppers for decoration.

Cooking tips

1, authentic miso soup generally uses rice-washing water, and it is not needed if you don't cook on the same day;

2. Beef and clams increase the flavor of miso soup, and pumpkin can neutralize the spicy taste of hot sauce and make the soup sweet. I suggest you try.

3. Korean barbecue

Ingredients: pork belly 150g, Korean hot sauce 20g, Korean kimchi 50g, lettuce 1, barbecue sauce 100g.

working methods

1. Wash and dry pork belly, and then marinate it in barbecue sauce for more than 30 minutes.

2. Wash and dry the lettuce for later use.

3. Brush a little oil on both sides of the preheated electric baking pan, spread the marinated pork belly evenly on the lower baking tray, start the barbecue function key, and open the lid after 2 minutes.

4. Serve with Korean spicy cabbage and Korean spicy sauce, and roll with lettuce.

4. Korean cold noodles

Ingredients: 200g cold noodles, beef tendon 1, cucumber 1, pear 1, 3 eggs, 50g spicy cabbage, salt 1 teaspoon, 4 dried peppers, 3 slices of licorice, vegetable oil 1 tablespoon, 2 teaspoons of sugar and 30g of white vinegar.

working methods

1, put a proper amount of water in the pot, add beef and dried peppers, add a proper amount of licorice, sugar and soy sauce, boil water over high heat, and skim off the floating foam.

2, turn to the minimum fire, cover the pot and stew for 2 hours.

3. Boil the beef and soup, cool it, put it in the refrigerator and take it out half an hour before eating.

4. Pour a small amount of vegetable oil into the pot and wipe the egg mixture evenly.

5. Turn it over and spread it thinly after a small fire.

6. Take it out and let it cool a little. Cut into shredded eggs with a knife for later use.

7. Slice beef and peel pears.

8. Cook two eggs, cook Korean cold noodles according to the instructions and put them in a bowl.

9. Take 400ml of cooked beef soup, add salt and mix well.

10, add sugar, white vinegar and sprite and mix well.

1 1. Put the side dishes on the cold noodles, pour the soup on the cold noodles and sprinkle some white sesame seeds.

5. Kimchi

Ingredients: Chinese cabbage 1500g, apple 1 piece, pear 1 piece, salt, ginger 50g, garlic 50g, Chili powder 150g, glutinous rice flour 50g.

working methods

1, Chinese cabbage is rooted, except for old leaves, washed and crosscut.

2. Sprinkle the cabbage with salt evenly, and marinate it in the pot for 12 hours until the cabbage becomes soft.

3. Peel and core the apples and pears, and beat them into juice in the juicer.

4, ginger, garlic minced

5. Pour the glutinous rice flour into a small pot.

6. Pour in apple juice and pear juice and boil it into a paste over medium heat.

7. After the glutinous rice paste is cooled, add Chili noodles, Jiang Mo and minced garlic and stir well.

8, sauerkraut, squeeze out water.

9. Put on gloves and evenly spread the Chili sauce on the cabbage, and evenly spread each piece.

10. Put kimchi in an oil-free and water-free sealed container, and then put it in the refrigerator for fermentation for 3-5 days.

6. Anton stewed chicken

Ingredients: chicken 1, potato 1, carrot 1, asparagus 1, vermicelli 1, salad oil, salt, rock sugar, onion, garlic, star anise, dried Chili, cooking wine, soy sauce, etc.

working methods

1. Wash the chicken, chop it into small pieces and wash it in water.

2. Wash the asparagus, remove the roots, remove the hard silk from the tail with a peeler, cut the potatoes and carrots into hob blocks, cut the asparagus into sections, and cut the green onions into sections.

3. Boil the pot, put the potatoes and carrots in, cook for about 5 minutes, and then take them out.

4. Add the washed chicken pieces and blanch them.

5. Take it out, dry it and put it in a bowl for later use.

6. Bring out the clean chicken soup.

7. Heat the pot, pour the oil, add the chicken pieces and stir fry for a while.

8. Add garlic slices, rock sugar, star anise and pepper, stir-fry until the rock sugar melts and the chicken pieces are colored.

9. After the chicken pieces are fried to the highest color, add the chicken soup (draining water is healthier).

10, add potatoes and carrots, add salt, soy sauce and cooking wine.

1 1, bring the fire to a boil, and turn it down.

12. Cut the vermicelli into small pieces with scissors and cook for about 30 minutes. Add vermicelli, onion and asparagus.

13, continue to cook for 5 minutes, add chicken essence, sesame oil and pepper to taste, and take out the pot.

7. bibimbap

Ingredients: 1 bowl of rice, 50g beef, 1 handful of Flammulina velutipes, 1 egg, 2 dried mushrooms, 1 spinach, 1 small handful of soybean sprouts, 1 small piece of carrot, a little cooking wine,/kloc.

working methods

1, diced beef, spinach, bean sprouts and Flammulina velutipes are washed and cut into small pieces.

2, carrots, mushrooms soaked in Kamikiri silk

3. Put a layer of oil on the inner wall of the stone pot for later use.

4. Spinach, bean sprouts, Flammulina velutipes, carrots and mushrooms are boiled in a pot and then fished out.

5. Pour vegetable oil into the pot and heat it for 7 minutes. Add diced beef and stir-fry a few times.

6. Add light soy sauce, stir-fry cooking wine, and serve.

7. Put rice in the stone pot with various ingredients on it.

8, small fire, hear the rice sizzling, you can turn off the fire.

9. Mix Korean hot sauce when eating.

8. Fried squid with Korean Chili sauce

Ingredients: squid, 1 pepper, onion, garlic white, ginger, onion, salt, chicken powder, cooking wine, soy sauce and sugar.

working methods

1. Wash squid, remove surface film, cut vertically, and fry in water.

2. Slice onion and green pepper, and chop onion, ginger and garlic.

3. Pour a proper amount of water into the pot, drop a few drops of cooking wine, or put a few slices of ginger onion.

4. After boiling, put the chopped squid in the water to quickly remove the fishy smell, and then take it out and control it.

5. Pour the oil into the wok, heat it, add the onion, ginger and minced garlic and stir-fry until fragrant.

6. Add onion pieces and continue to stir fry.

7. Add squid, transfer to korean chili sauce and stir fry evenly.

8. Add salt, sugar, soy sauce and chicken powder.

9. Add green pepper pieces and mix well.

10, sprinkle some cooked sesame seeds and you can go out.

9. Ginseng chicken soup

Materials: rooster 1, glutinous rice 20g, jujube (dried) 6, medlar 10, shiitake mushroom 3, ginseng 1, salt, ginger and onion.

working methods

1. Wash glutinous rice and soak it in clear water for two hours.

2. Wash red dates and medlar, soak in clear water, and wash mushrooms.

3, a ginseng, take 1/3, soak in water and wash.

4. Wash the chicken before washing.

5. Put the soaked glutinous rice, red dates, medlar and mushrooms into the chicken's stomach and seal it with a toothpick.

6, a casserole, put chicken, put two pieces of ginger, a few red dates and ginseng.

7. Add half a pot of water, put it on the fire and turn to a small fire.

8, stew for two hours, add a small amount of salt, sprinkle with chopped green onion, and serve.

10, Korea team pot

Ingredients: kimchi 100g beef 100g rice cake and half a packet of instant noodles 1.

Accessories: tofu, 3 crispy sausages, ham 1 bag, mushrooms 100g, 2 slices of cheese, garlic 1 slice, 2 slices of broth, 1000ml.

Seasoning: peanut oil 2 tablespoons salt 1/4 tablespoons starch 1/4 tablespoons hot sauce 2 tablespoons Chili powder 5 g.

working methods

1. Wash and slice beef and marinate it with salt and starch for a while. Cut the rice cake into small pieces, cut the tofu into thick pieces, slice the mushrooms, obliquely cut the green onions into sections, and chop the garlic.

2. Heat the pan, pour a little oil, add ham slices and crispy sausages, and fry until golden brown.

3. Prepare a hot pot, heat it, add oil and minced garlic, add Korean hot sauce and Chili powder, add half of beef stock, add a little salt, stir well, add kimchi, beef slices, instant noodle cakes, rice cakes, tofu blocks, Flammulina velutipes, mushroom slices and onion segments, and pour the remaining beef stock to boil.

4. Put the shredded cheese on it until the cheese melts.

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