Korean cuisine is one of the oldest in the world. It has a long history. Korean cuisine is one of the most wholesome. It yields only to the Mediterranean, Japanese and Chinese due to the content of a large number of spicy dishes. But spicy Korean cuisine was not always. Only in the sixteenth century did the Portuguese bring hot pepper, which was to the taste of the locals, and it began to be added to almost all dishes.
In the article, we will consider some of the most famous recipes of Korean dishes, as well as examine several historical facts.
History reference
Before the appearance of red pepper in Korea, the most popular spices were ginger, garlic, black pepper, mustard and onions.
After the appearance of red pepper, all dishes acquired a red-orange color.
Together with pepper, the Portuguese brought pumpkin, potatoes, corn, sweet potatoes, peanuts - those products without which it is difficult to imagine Korean cuisine today.
Contemporary cuisine in Korea is no more than 400 years old. But all the innovations have so successfully taken root that they have become an integral part of traditional Korean cuisine.
For example, Korean carrot is a young dish that appeared in the 1930s thanks to Soviet Koreans.
At the new place of residence, they could not find the usual products for making kimchi, so they began to use products that were at hand.
Korean kimchi and traditional soups, which they eat daily, are the key to health and harmony.
Also in the menu of Korean cuisine beans, vegetables are widely used.
Second place in popularity is seafood. They are consumed even more often than meat.
And although it is generally accepted that Koreans are big lovers of dog dishes, in fact this is not so. Dogs are not eaten so often - this is a diet dish. Especially grown and well-fed dogs are used as food, and not all in a row, as is commonly thought.
Pumpkin with chickpeas
It is very simple to cook Korean food at home. It contains many useful trace elements and vitamins.
Ingredients:
- A glass of chickpea.
- A pound of pumpkin.
- A couple of tomatoes.
- One small onion head.
- A few cloves of garlic.
- A teaspoon of ground ginger root.
- Three tablespoons of olive oil.
- One banana
- Fine salt and ground white pepper are added to taste.
- A teaspoon of caraway seeds.
- Half a teaspoon of cinnamon, curry, turmeric.
The process of making pumpkin with chickpeas
Consider how to cook a dish of homemade Korean cuisine with a photo step by step:
1. Chickpeas - legumes that are raw enough hard enough, and before cooking, you need to soak for some time in warm water or boil a little. Soak the chickpeas for the night. After boiling in salted water for about two hours. Next, rinse and recline in a colander.
2. Blanch tomatoes. On the ass, we make cross-shaped incisions and lower them for half a second into boiling water, afterwards - into cold. The peel is easily removable.
3. Peel the onion, rinse and cut into half rings. Fry in a pan in olive oil until translucent.
4. Cut the garlic finely with a knife and, together with ginger, send it to the pan to the onion. Fry no more than two minutes.
5. Tomato cut into cubes and send to the pan. Next, add spices, except ground pepper and salt. Stew no more than three minutes.
6. Peel the pumpkin, rinse and cut into large cubes. We send it to the pan and fill it with half a glass of water. Stew for ten minutes.
7. Add chickpeas to the rest of the ingredients and simmer for another five minutes.
8. Preheat another pan. Peel a banana, cut into circles no more than one centimeter thick and fry with the addition of olive oil until a golden crust is formed.
9. On the plate we spread the stewed pumpkin with chickpeas. Decorate with fried bananas on top.
Kimchi
A traditional Korean dish that is used everywhere. This appetizer, which is served with almost all meat dishes, can also be served as an independent dish. It is considered the basis of the health of Koreans due to the main ingredient - Beijing cabbage. They use it like we have potatoes. Cabbage is harvested by entire families to harvest.
Ingredients:
- A kilogram of Beijing cabbage.
- Three cloves of garlic.
- Six pieces of pods of red pepper.
- Small food iodized salt.
Method for making kimchi
It takes about two hours to cook Korean cabbage dishes.
For Koreans, kimchi is the same as for Russian sauerkraut. You can adjust the severity of the dish yourself. Koreans love everything sharp that can adversely affect our body. Therefore, if you do not like hot, then instead of six pods of red pepper, you can take two or three.
To begin, proceed to the preparation of the main ingredient. From the Beijing cabbage, remove the upper leaves and cut the head into four parts.
Separately, we prepare salt brine, it is also called brine. In two liters of water, dissolve one hundred and fifty grams of salt. Water should be warm.
Put cabbage in a deep container and pour brine. Press down so that the cabbage starts the juice. Make sure that all leaves are under the press. Leave the cabbage in a cool place for ten hours. It is best to make a blank for the night.
From spices, add only garlic and red capsicum. Clean and rinse both ingredients. Cut into small half rings and send to a blender. Mix both ingredients into the pulp and add a few tablespoons of cold water.
When the cabbage is salted, we take it out and rub it with a ready-made burning mixture, smearing each leaf. During this procedure, it is better to wear gloves on your hands so as not to burn them.
Next, we again leave the cabbage under oppression for a couple of days.
After shifting to a jar and pour brine. It is better to store the finished dish in the refrigerator or in any other cool place.
Korean Soups
Soups are quite thick, somewhat reminiscent of our stew. They are usually served in portioned ceramic pots. There is a likeness of our jellied meat - a rich rich meat broth. In summer, it is customary to consume vegetable cold soups. As in main dishes, hot pepper is added to almost all soups. In winter they warm very well, and in the summer they refresh and invigorate.
Next, consider a couple of recipes for the most famous Korean soups.
Korean noodles
Cooking based on four servings.
Ingredients:
- 400 grams of any meat.
- One onion head.
- A quarter teaspoon of black pepper.
- 200 grams of noodles.
- A tablespoon of vegetable oil.
- The same amount of soy sauce.
- A few pieces of chicken eggs.
- Half Peking cabbage.
- One radish.
- Liter of meat broth.
Noodle instructions
At the first stage, boil the noodles, rinse with cold water and drop them in a colander so that the glass water.
We wash the meat, wipe it with a paper towel and cut into strips. Peel and chop the onion into small cubes.
In a pan, heat the vegetable oil and send the meat with onions. We also add soy sauce, ground pepper and garlic grated on a fine grater here. Stew until tender.
We start cooking pancakes. Break the eggs, add vegetable oil and salt. Mix all the ingredients and bake pancakes in a hot pan. Finished cooled pancakes cut into thin strips.
Separately prepare a salad of Beijing cabbage and radish. We clean Beijing cabbage from the upper leaves, wash each leaf well under running water. After we lay out on a paper towel so that the glass is excess liquid. We cut the cabbage into strips, salt and press with our hands so that it starts up the juice. Add finely chopped onion and vegetable oil. Mix all the ingredients.
Next, clean the radish and rub on a fine grater. Add chopped garlic and vegetable oil.
Before serving, lower the noodles into the boiling water for half a minute. After put in a ceramic deep plate. Add radish and cabbage salad. On top we spread the meat stewed with onions and egg pancake. We fill everything with warm meat broth.
Stewed soup
Cooking another Korean dish at home is easy.
To prepare six servings, we will need the following ingredients:
- A teaspoon of granulated sugar.
- 150 grams of beef.
- Fine salt to taste.
- Half the onion.
- 250 grams of sauerkraut.
- Vegetable oil and nine percent vinegar are added to taste.
- Half a liter of meat broth.
- Potato starch and ground pepper to taste.
The way to make soup
We prepare the deep fat. We wash the meat and wipe it with a paper towel. Cut into small cubes, salt and pepper. Wrap in potato starch and deep-fry.
Then put sauerkraut, vinegar, sugar, meat and finely chopped onions into the pan. Pour half a glass of broth and simmer under a closed lid for about one hour. Then add the remaining broth and cook for another half hour.
When serving, sprinkle soup with grated garlic and fried sesame seeds.
Korean Mash Mushroom Salad
This is a well-known, healthy and fairly light salad. It can be used as a main course or snack.
To prepare it, you will need the following set of products:
- Half a kilo Masha.
- Two cloves of garlic.
- Fine iodized salt. Add to taste.
- A few stalks of green onions.
- A tablespoon of sesame toasted seeds.
- The same amount of sesame oil for dressing.
- Add fish sauce if desired.
The process of making salad with mash
Let's take a step-by-step look at how to cook a light salad of Korean cuisine (see the photo below):
1. We are engaged in the preparation of Masha. To do this, boil water in a container and lower the sprouts. Boil them for one minute, stirring constantly with a spoon. After we pour out the hot water and lower the mung bean into the cold one, shaking the sprouts intensively with our hands. So you need to change a few waters. As a result, excess husk and separated shell of grains should be eliminated. Then we discard the sprouts in a colander so that the glass is excess liquid.
2. Peel the garlic, rinse and finely chop. We do the same with the green onion arrows.
3. All the ingredients are mixed and seasoned with fish sauce. But in this case, the amount of salt must be reduced. Let the salad stand for a while and soak. Sprinkle with fried sesame seeds before serving. Sprinkle with fried sesame seeds before serving.
Korean carrot and funcho salad
Another dietary salad that will appeal to the whole family. Before considering the recipe, we will understand what a funchose is.
So, this is Korean noodles made from bean starch. It is often confused with rice. You can distinguish them during the cooking process. Funchoza after cooking becomes transparent, rice noodles do not change their color and in appearance resembles wheat.
Ingredients needed to make a salad:
- 200 grams of funchose.
- Several inflorescences of broccoli.
- 100 grams of champignons.
- 150 grams of Korean carrots.
- A couple of tablespoons of soy sauce.
- Toasted sesame seeds - a teaspoon.
- For refueling, use vegetable or olive oil.
A method of preparing a salad with carrots and funchose
First you need to cook the funchose according to the instructions on the package. After draining the water and put it in a salad bowl. Add the ready-made Korean carrot.
Meanwhile, we clean and wash the champignons. Cut mushrooms into thin slices. Rinse cabbage and divide into small inflorescences.
In a pan, heat the vegetable oil and fry the cabbage with mushrooms for several minutes so that they become a little soft, but at the same time retain their crispness.
We send the fried vegetables to a salad bowl for funchose with carrots. Season salad with soy sauce.
Remember that Korean carrots already contain enough spices. Therefore, adding sauce, try to balance the taste of the dish. Before serving, let it brew for about half an hour and sprinkle with fried sesame seeds.
Bulgogi
The main dish, which is cooked in a grill pan or on a fire.
Ingredients:
- Half a kilogram of beef tenderloin.
- Half a pod of chili pepper.
- Three cloves of garlic.
- A pair of green onion arrows.
- A couple of centimeters of ginger root.
- A tablespoon of fried sesame seeds.
- Two tablespoons of sesame oil.
- A tablespoon of brown sugar.
- A few tablespoons of refined vegetable oil.
Bulgogi Cooking Instructions
To begin with, wash my meat and clean it of excess films. We spread it on a paper towel so that it completely dries out.
In the meantime, cook the marinade. To do this, chop the garlic, ginger and onions as finely as possible. Peel chili seeds. Add it to taste.
Mix all ingredients and add brown sugar. We also send fried sesame here.
We add sesame oil and soy sauce to the dry ingredients. In this case, it is better to use dark. It is much more saline than light, which excludes the use of salt.
After the marinade is ready, cut the tenderloin into small pieces. Each piece is dipped in the marinade for two hours.
After the meat is marinated, proceed to fry it. For this we need a grill pan. We take out the meat and clean it from pieces of vegetables. In the pan, they can get burned. Fry for several minutes on each side until the meat reaches a golden brown.
Serve with rice or vegetables.
In the article, we examined the traditional recipes of Korean dishes with a photo. Bon Appetit!