Korean dishes in some ways are very similar to Japanese and Chinese. In this kitchen, soy, rice and fish of any kind are also held in high esteem. Seafood is often used in recipes, there are a variety of ways to cook noodles. In Korean cuisine, by the way, there are a lot of snacks, most often they consist of pickled spicy or pickled vegetables.
Interestingly, the popular Korean carrot in our country has nothing to do with Korean cuisine. In fact, only Koreans began to cook it, who were deported after 1937 in the territory of the Soviet Union. The main feature of this cuisine is that in Korea itself, because of the humid and fairly warm climate, they like spicy food very much. Koreans often use hot red pepper, soya paste, and garlic as seasonings. There are a lot of soups in their kitchen, but they prefer pork and dog meat from meat, which cause discontent among many in the world.
Kimchi spicy cabbage
One of the most traditional Korean dishes is spicy kimchi cabbage. This is a kind of pickled Beijing cabbage, which is both spicy and sweet. Be prepared for the fact that if you want to cook real kimchi, then it will be difficult to find many ingredients in Russia. For example, the use of fish sauce is considered mandatory.
In total, for 10 servings of this Korean dish you will need:
- 2 heads of Chinese cabbage;
- half a glass of coarse salt;
- a tablespoon of fish sauce;
- 5 finely chopped green onion feathers;
- half finely chopped onion;
- 2 crushed cloves of garlic;
- 2 tablespoons of sugar;
- a teaspoon of ground ginger, which can be replaced with a tablespoon of grated fresh ginger;
- 5 tablespoons of red Korean ground pepper, also called kochukaru.
Cooking process
Be prepared that this recipe for Korean dishes will take you a lot of time, mainly because cabbage will have to be infused for a long time.
So, we cut the cabbage in half in length, always trimming the ends. Wash it thoroughly and cut into small squares of about 5 centimeters. We put it in a container with a lid or in a large bag and pour it with salt so that all the leaves are in salt without exception. Ideally, rub the salt with your hands, it will be even more effective. We close the bags or container and leave the cabbage to infuse for about 5 hours at room temperature. During this time, the salt should, as it were, draw the excess liquid from the cabbage.
After this, cabbage leaves must be thoroughly washed with salt, if necessary, even squeezed. Place in a container again, add fish sauce, garlic, sugar, onions, ginger. Sprinkle everything on top with ground pepper. Rub spices thoroughly into cabbage to protect hands; it is recommended to wear rubber gloves. Now close the cabbage in the container and put in the refrigerator for 4 days.
After this time, you are ready for a classic appetizer according to a traditional recipe.
Korean style salmon
As you know, seafood is often found in recipes of Korean dishes. Therefore, it is not surprising that there is a traditional way of baking salmon. The fish as a result is very tasty, you are guaranteed to surprise guests at any holiday.
For six servings of this Korean dish you will need the following ingredients:
- a kilogram of salmon fillet with skin (it can be replaced with salmon);
- 2 tablespoons of soy sauce;
- 2 tablespoons of dry white wine;
- 2 tablespoons butter;
- a teaspoon of dried garlic (it can be replaced with one fresh clove);
- a teaspoon of onion seasoning in a dry form;
- a teaspoon of special spicy salt;
- parsley and lemon - optional.
Bake red fish
Note that it will take a little time to prepare this simple recipe for a Korean dish. The photo that is in this article will help you do everything correctly and without errors. It’s recommended that you start cooking in advance, as it will take the fish about 3 hours to brew.
Rinse the red fish fillet thoroughly and then dry it with paper towels. The baking dish should be lightly greased with oil and put on it salmon skin down. Sprinkle fish with a variety of dry spices on top, pour white wine and soy sauce.
After that, turn the fillet skin up and remove the pickle in the refrigerator for a couple of hours. After that, turn the fish over and pickle it for another hour. Now you can put pieces of butter on the fish, cover with foil and bake in the oven at a temperature of 180 degrees. The fish is cooked for about half an hour. To get a traditional national Korean dish, it is recommended to open the foil and bake for another 10 minutes until the fish turns brown. After this, you can optionally decorate it with half a lemon or parsley and serve.
Korean pork
Another recipe for a simple Korean dish is Korean pork. If you strictly follow the cooking method, then the meat should turn out to be very spicy, if you are not ready to eat such spicy dishes, then add less red pepper and Kochujan paste than indicated in the recipe. It is recommended to serve pork with kimchi, rice and salad on the table.
For 8 servings of this delicious Korean dish you will need to take the following components:
- a kilogram of fillet or loin of pork, cut into small thin slices;
- 4 tablespoons of rice vinegar;
- 2 tablespoons of soy sauce;
- half a glass of Korean peanut butter pasta prepared on the basis of red pepper;
- 3 tablespoons chopped garlic;
- 3 tablespoons of crushed ginger root;
- 2 tablespoons of red pepper Kochukaru, it is better that it is crumbled and dry;
- half a teaspoon of black pepper;
- 3 tablespoons of sugar;
- 3 coarsely chopped stalks of green onions;
- half chopped onion rings;
- 4 tablespoons of vegetable oil.
Spicy pork in your kitchen
Let's start cooking this simple Korean dish by preparing marinade for meat. To do this, carefully mix soy sauce, vinegar, Kochujan, ginger, garlic, black and red pepper, green onions, sugar and onions. All this is placed in a small bowl, here in such a sharp and burning marinade our meat will be soaked.
Add pork slices to the marinade, mix well, they should be covered with marinade on all sides. All this is removed in a resealable bag or container with a lid and removed to marinate in the refrigerator for 3 hours.
Preheat the oil in a frying pan over medium heat, spread the pieces of pork in small portions, cook until the meat in the center ceases to be pink, and a characteristic brown crust forms on the edges. It should take about five minutes for each serving of meat. Everything, the pork is ready. Just remember to keep your face away from the pan while frying so that the sharp ingredients do not hit your nose.
Bulkogi
The recipe for a delicious Korean dish presented in this article is called Bulkogi. So the Koreans call roast beef, cooked in a special way. This is a very famous dish of Korean cuisine, which, as a rule, is fried on the grill or grill, but in winter it can also be cooked in a pan or in the oven. It is served on the table with rice and Korean cucumber salad.
Take these ingredients in 4 servings:
- 500 grams of thinly sliced beef tenderloin;
- julienne carrots;
- 3 tablespoons of soy sauce;
- on a tablespoon of sesame oil and sesame seeds;
- chopped garlic clove;
- half a teaspoon of salt;
- half a teaspoon of black pepper;
- a quarter teaspoon of sodium glutamate;
- half finely chopped onion;
- some green onions.
Korean beef
For marinade, mix soy sauce, sugar, garlic, sesame oil and sesame seeds, salt, black pepper, sodium glutamate in a sufficiently large plastic container. Please note that using the last ingredient is not necessary at all, unless you regularly add it to your dishes.
Spread thinly sliced beef, onions and carrots in a container, carefully shake and mix, and then put in the refrigerator. The main thing is that vegetables and meat are completely covered with marinade. In it, beef should spend at least two and a half hours, and best of all, all night.
When the set time has passed, we heat the grill, barbecue, oven or pan. We take out vegetables and meat from the marinade, put it on a sheet of foil. Wrap and spread on top of the marinade. Fry for a quarter of an hour to the desired degree of readiness. The Korean dish, the photo of which you will find in this article, is ready.
Another tip: to make the beef just thinly chopped, it is recommended that you first put it in the freezer for one hour.
Hot beef and funchose
This is a delicious hot Korean dish. The recipe with a photo of this dish will convince you that even a novice hostess can cook it. For 4 servings, stock these components:
- 300 grams of beef fillet;
- 2 medium carrots;
- green is rare;
- 2 cloves of garlic;
- 300 grams of funchose;
- bulb;
- spices: black pepper, salt, sugar, soy sauce - to taste.
Cooking meat with funchose
We will need a deep pan in which we need to heat a tablespoon of vegetable oil. Fry on it all the beef, previously sliced in thin slices.
As soon as the meat becomes a delicious golden color, add the radish, carrots, cut into thin strips, half the onion rings. Fry this mixture for another 10 minutes.
Only then add chopped cloves of garlic, soy sauce, black pepper, salt and simmer for 5 minutes. When the meat and vegetables are ready, we dump the boiled funchose in front of them. All together, gently mix and cover. Set for 3 minutes at minimum heat.
Serve to the table, sprinkled with fresh herbs.
Korean miso soup
As you noted, in Korean cuisine a large number of soups. This is customary to eat with rice and other side dishes. It necessarily includes tofu, onions, mushrooms, zucchini. Before serving, it is customary to decorate a dish with finely chopped green onions. Just note that finding all the ingredients may not be so simple, you may have to specially visit a Asian store.
For four servings of this delicious Korean soup, we need the following ingredients:
- litere of water;
- 3 table boats of Korean soybean paste (it is also called Twendyan);
- a tablespoon of garlic paste ;
- half a tablespoon of dasha seasoning granules;
- half a tablespoon of Korean pasta, prepared on the basis of hot pepper (it is also called Gochudyan);
- medium-sized zucchini cut into small cubes;
- peeled and diced potatoes;
- 100 grams of fresh mushrooms, which must be cut into pieces in advance;
- finely chopped onion;
- 350 grams of soft tofu, which also has to be cut beforehand.
Cooking Korean Soup
Immediately emphasize that cooking this Korean soup is not long. In total, you should leave about half an hour. About a quarter of an hour will be required for all necessary preparations, and the rest of the time - for the culinary process itself. If, over time, you fill your hand, you can cope even faster, delighting your family and friends with such an original Asian dish. The main thing is that all the ingredients are at hand.
We will need a large pot in which we mix water with garlic, seasoning dasha, tween and goshudyan. In this case, the medium heat should be turned on under the pan. Bring this mixture to a boil, and then cook another two minutes, no more.
Now add the rest of the ingredients. These are potatoes, zucchini, onions, mushrooms. Let the soup boil for another five minutes and gently stir in the tofu, waiting until it has completely evaporated. Vegetables should become soft, which means the soup is ready, it can be served at the table.