8 Korean dishes for those who want to try something new
Food / / December 19, 2019
We have gathered the most popular Korean dishes. All recipes are simple, with a small number of rare ingredients. Look for them in the shops of Asian food in your city or on the sites of delivery.
1. Kimchi - spicy appetizer
This simplified recipe of traditional Korean snacks suitable for beginners. Koreans put in kimchi chilli kochukaru with a pronounced flavor. But if you have not found, replace the usual red ground.
Ingredients
- 1 kg of Chinese cabbage (head median size);
- ¼ cup salt;
- 1 tablespoon grated garlic;
- 1 teaspoon grated ginger;
- 1 teaspoon of sugar;
- 2 tablespoons fish sauce or 3 tablespoons of water;
- 1-5 tablespoons kochukaru or ground red chili pepper;
- 200 g daikon or carrot;
- green onions.
preparation
Cut the cabbage lengthwise into four pieces. After removing stalks cut each quarter-4-5 parts of a width of about 5 cm. Place the cabbage in a bowl, sprinkle with salt and remember his hands. Pour drinking water, it should cover the vegetables. Place the top plate and press load, such as a jar of water for 1-2 hours. Then wash three times in cold water cabbage. Fold out in a colander and let sit for 15-20 minutes.
In the same bowl, mix garlic, ginger, sugar and fish sauce (or water). Add 1-5 tablespoons kochukaru or red pepper - depending on the desired intensity.
Gently push the cabbageThat drained the remaining water, and reload everything in a bowl with the sauce. Add the coarsely chopped onion and daikon sticks or carrots. Thoroughly mix all hands. It is better to do it with gloves on, because the sauce can burn and paint.
Put the mixture into a quart glass jar, leaving a couple of centimeters from the top. Squeeze the hand so as to extract the juice, and close the lid. Place a bowl under the bank: the brine can be raised and leak.
Keep in dark place at room temperature. Kimchi is prepared in a day, but you can marinate it to your taste to five days. Every day open the jar and press down a clean spoon cabbage to pickle completely covered it. When finished pickle, to shift kimchi refrigerator. Keep no more than 2-3 months.
2. Tighe kimchi - spicy stew
In Russia, this dish is called soup, but the Koreans themselves distinguish a thin soup of kimchi and kimchi thick Tighe. For cooking you will need to pepper paste kochudyan. It is stored for a long time and it is useful for many Korean dishes.
Ingredients
- 500 g of kimchi;
- ⅛ cup kimchi brine;
- 2 cups chicken or beef broth;
- 200 g of pork;
- 200 g of tofu - optional;
- 1 onion;
- 1 teaspoon salt;
- 2 teaspoons of sugar;
- 1 teaspoon sesame oil;
- 2 teaspoons kochukaru or ground red chili pepper;
- 1 tbsp pepper paste kochudyan;
- green onions.
preparation
Coarsely chop kimchi, onions - semicircles, green - 2 cm long strips, meat - small pieces. Put in a saucepan all ingredients except tofu. Cook for 10 minutes over medium heat. Stir, put on top of sliced tofu and cook another 15 minutes.
Serve with a fresh green onions and rice.
3. Kimpab - Korean rolls
Below is a classic recipe kimpaba, but in principle it can be done with any stuffing. If your refrigerator something is missing, skip or replace the component. Instead of fried meat, add the ham, sausage or crab sticks. Pickled daikon can be replaced or kimchi pickles, carrots - pepper.
Ingredients
- 200 g kruglozornogo rice;
- 100 g of boiled or fried beef;
- 70 g of pickled daikon;
- 4 sheets nori;
- 1 carrot;
- 1 cucumber;
- 1 egg;
- Sesame oil;
- oil for frying.
preparation
Boil rice. Carrots cut into thin strips and fry in oil. Break an egg into a bowl, mix the egg yolk with protein, pour on a buttered pan and fry.
Cucumber and cut the meat into strips, marinated daikon and eggs - long thin strips about a centimeter wide.
Add the rice to two teaspoons of sesame oil, salt to taste. Divide into four parts.
Place the nori on a bamboo mat and spread on a sheet of rice quarter, retreating 1-2 cm from the edges. Put on top line quarter toppings of every kind. The edge of the nori slightly moisten with water to become sticky, and twist everything in the roll. Cut circles width of 1.5-2 cm.
Repeat with the three remaining plates.
4. Spicy chicken in sweet and sour sauce
It is popular in South Korea fast foodWho served in the numerous specialty restaurants. The recipe has a meal of sticky rice, which makes thicker batter and chicken - more crispy. If not found, instead, add it as much starch.
Ingredients
for chicken
- 1½ kg chicken legs or wings;
- 2 tablespoons flour;
- ¼ cup starch;
- 2 tablespoons of glutinous rice flour or 2 tablespoons starch;
- 1 egg;
- 1 teaspoon baking soda;
- 1 teaspoon salt;
- 1 teaspoon ground black pepper;
- 2-3 cup oil for frying.
for the sauce
- 2 tablespoons kochudyana;
- 3 tablespoons sugar 2 or - honey;
- 4 garlic cloves;
- 3 tablespoons ketchup;
- 1 tablespoon of apple cider vinegar.
preparation
Rinse chicken, pat dry and place in a bowl. Add salt, pepper, flour, starch, baking soda and egg. Mix by hand.
Preheat skillet to three cups of vegetable oil. Dip chicken in it: if the bubbles go, start to cook.
Roast the chicken for 10 minutes over high heat. Then Put it in a colander, wait a couple of minutes that oil has flown. Cast back to the skillet and cook for another 10 minutes until golden brown.
Make the sauce. Fry in butter grated garlic. Add ketchup, honey or sugar, kochudyan and vinegar and simmer for 7 minutes.
Mix ready chicken with hot sauce and sprinkle with sesame seeds.
5. Omuku - fish sticks
Popular street food which is sold in the form of long strips or patties on a stick.
Ingredients
- 200 g of white fish fillets;
- 100 g of squid fillet;
- 100 g of peeled shrimp;
- 2 garlic cloves;
- ½ onion;
- 1 teaspoon sugar, and salt;
- 2 tablespoons flour;
- 2 tablespoons starch;
- 1 egg protein;
- 1½ cups vegetable oil for frying.
preparation
Cut the squid fillets and stoned fish fillets. Put all ingredients in a blender and grind to a paste.
Heat the oil in a skillet over high heat, then reduce heat to medium. Lubricate the blade with oil, put on her stuffing, oblong shape with a knife chop and gently place it in a saucepan. If not, make balls with a spoon.
Grill the burgers for 5-7 minutes until golden brown, turning from time to time them. Ready to lay on a napkin to glass oil. Serve hot.
6. Tokpokki - acute rice dumplings
Garetok or current - it wedges made from rice flour. Make their home quite time consuming, so buy a cake mix. Rice dumplings cooked with vegetables, fish sticks Omuku or just. The main thing - to spice up their hot sauce.
Ingredients
- 200 g of rice gnocchi-making machines;
- 200 g of cabbage;
- 1 onion;
- 2 eggs;
- 2 tablespoons kochudyana;
- 1 tablespoon soy sauce;
- 2 tablespoons sugar;
- ⅓ cup water;
- green onions;
- oil for frying.
preparation
Boil the eggs. Coarsely chop cabbage and onion, green - 2 cm long strips.
Fry the onions. Add to it the cabbage, green onions, kochudyan, soy sauce, sugar and cover with water. Simmer until the cabbage is soft. Add rice dumplings and hold for another 10 minutes. At the end put in the dish whole peeled eggs.
Serve with rice or kimpabom.
7. Bulgogi - roast beef marinated in a pear
Name of the dish means "fire meat" as it is traditionally done on the grill. But now the Koreans are preparing this dish and a pan.
Ingredients
- 500 g of beef.
for the marinade
- 1 Soft pear;
- 1 onion;
- 1 carrot;
- 4 garlic cloves;
- 1 teaspoon grated ginger;
- 2 tablespoons of soy sauce;
- 2 tablespoons brown sugar;
- 1 tablespoon sesame oil;
- ground black pepper - to taste;
- green onions.
preparation
Peel the pear from the skin and seeds and whisk in a blender along with the onion and garlic. Chop green onions and carrots. Mix in a bowl all the ingredients for the marinade. Add the thinly sliced meat, stir and leave in the refrigerator for at least half an hour. Fry the meat in a frying pan or cook on the grill. Serve with rice.
8. Bibimbap - rice with vegetables and meat
Bibimbap made from many ingredients that gently spread over the rice, then stir and eat. If the refrigerator does not have enough of some products, you can make a meal with bean sprouts, spinach, carrots, egg, sesame oil and kochudyanom. These ingredients are required, add the rest of the request. In the traditional recipe bibimbap is also a fern, which we find difficult.
Ingredients for 4
- 200 g of rice;
- 200 g of beef;
- 300 g of soybean sprouts or mung (mung bean);
- 200 g of spinach;
- 4 eggs;
- 1 carrot;
- 1 paprika;
- 1 zucchini;
- 1 cucumber;
- sesame;
- Sesame oil;
- cooking oil;
- 4 tablespoons kochudyana;
- soy sauce;
- garlic;
- green onions;
- honey or sugar.
preparation
Boil rice. The meat cut into strips. Add the tablespoon of grated garlic, soy sauce, honey, a little sesame and sesame oil. Take away in the refrigerator.
Boil soy sprouts in salted water for 20 minutes. Pour broth and leave it a little sprouts. This soup, which is more useful. Taken out sprouts season salt, teaspoon grated garlic and sesame oil.
Pour over spinach with boiling water and chop. Add the teaspoon of grated garlic, a little sesame oil, sesame seeds and salt.
Slice the cucumbers semicircles, other vegetables - thin strips, season with salt. Drain the juice from vegetables. Fry them separately in sunflower oil for about a minute. For cucumbers and squash, add grated clove of garlic. Every time wash or wipe the pan with a paper towel moistened with it.
Fry the meat. Make a fried egg. Put a quarter of the rice on the bottom of a deep dish. On top of a circle, place a quarter of meat, vegetables and sprouts. Glazunov - in the middle, sometimes Koreans put instead of it raw egg yolk. Sprinkle the dish with sesame oil and sprinkle a little sesame. On top put a tablespoon kochudyana. Repeat this for the other three portions. Heat the broth from germs, add the green onions and served with bibimbap.
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