I want to ask about the Korean side dishes???

I replicate the method of two sauced potatoes.

One, Korean sauce potatoes.

About 15 small potatoes, about 6 small green peppers (slender kind), soy sauce, sugar, salt, chopped green onions, minced garlic, sesame oil, pepper noodles, sesame seeds, rice thin, cooking oil.

Prepare the sauce for the sauce:

Take a small bowl, half a tablespoon of soy sauce, 2 tablespoons of sugar, 1 tablespoon of salt, 1 tablespoon of chopped green onion, 1 tablespoon of minced garlic, a little sesame oil, a little pepper noodles, 1 teaspoon of sesame seeds, 2 tablespoons of rice, a glass of water and mix together.

1.The potatoes are not peeled and washed, because they are all small potatoes that have just been marketed locally, so the skin is thin and does not need to be removed, and the potato skin also contains a lot of vitamins that are beneficial to the human body.

2.Wash and drain the green peppers.

3.Put cooking oil in a non-stick pot, then put in small potatoes, fry small green peppers for a while, see that the potatoes are starting to change color, sprinkle the prepared seasoning, cover the pot and simmer for a while, and then continue to stir-fry.

Note: Be sure to leave some juice behind, so that it looks like it has been thickened, shiny and appetizing.

If you feel that the potatoes are not cooked with 1 cup of water, you can put some more water in an appropriate amount.

Second, Korean sauce potatoes.

Ingredients: 2 potatoes, 1 persimmon pepper, 100 grams of ground beef, 1 green onion, 2 cloves of garlic, cooked sesame seeds, appropriate amount.

Seasoning: salt, sugar, soy sauce, sesame oil, pepper.

Method: 1 Cut potatoes and peppers into cubes, mince green onions and garlic, add a little soy sauce to the ground beef and set aside.

2 Add salt, sugar, soy sauce, minced green onion and garlic, appropriate amount of water to a pot, bring to a boil over high heat, add beef and potatoes and bring to a boil over low heat.

3 After the beef is cooked, when the soup is dry, add persimmon pepper, pepper, sesame oil, and sesame seeds and cook for one minute.

Be careful: the potatoes should be boiled softer to make them easier to taste

You need to go to a Korean store to buy the following ingredients:

Korean hot sauce (not bibimbap sauce), Korean chili powder, Korean syrup, Korean fish sauce, Korean soy sauce. Korean Jiang rice noodles.

The potatoes are steamed, and the rice noodles are made like paddles. Add Korean hot sauce (not bibimbap sauce), Korean chili powder, Korean syrup, Korean fish sauce, Korean soy sauce. The ratio is: 3:3:2:1:4

Then add the chives, monosodium glutamate, salt. Marinate for a day and you're done.

Whether Korean side dishes are authentic or not depends on whether the chili powder is native to Korea. Very important!

Ingredients: 6 slices of Chinese cabbage, 50 grams of starch, 150 grams of flour.

Excipients: a little salt per mu, an appropriate amount of tomato paste.

1. Clean the Chinese cabbage, especially the roots, and then drain the water for later use.

2. Put 50 grams of batter, 150 grams of flour and a little salt into a basin, then pour in an appropriate amount of water to make a slightly viscous batter.

3. Pat the cabbage stalk slightly flat with the back of the knife.

4. Put the Chinese cabbage into the batter, stick the batter evenly, and then lift the white envy naib cabbage leaves, drip off the excess batter, and ensure that the cabbage leaf batter is even.

5. Remove from the pot, pour in an appropriate amount of cooking oil, and spread the cabbage leaves into the frying pan.

6. Turn over after one side of the frying is set, continue to fry to the other side, until the cabbage leaves are transparent and soft, and you can use a spatula to press lightly when frying to make it evenly heated.

7. Remove from the pot and put on a plate, and the cabbage pancakes can be made.

Korean-style potato side dish.

Material. 3 potatoes, 1 small piece of carrot (it doesn't matter if you don't have it for garnish), 1 tablespoon of Korean miso paste, appropriate amount of garlic, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1 rice cup of water, 1 tablespoon of sesame oil, appropriate amount of white sesame seeds.

Method. 1. Cut the potatoes and carrots into small cubes, and chop the garlic into minced garlic.

2. Stir-fry the garlic and olive oil until fragrant, then add diced potatoes and carrots and stir-fry slightly.

3. Add soy sauce, sugar and water and stir-fry, then cover the pot and simmer for 5 minutes

4. Open the lid of the pot to collect the juice, taste it to see if the taste is enough, and then make adjustments

5. Add sesame oil and white sesame seeds and stir well!

Spicy Korean fried squid.

Material. Main ingredients: about 500g of untreated squid, a little green onion, ginger and garlic finely chopped.

Ingredients: 2 tbsp Korean hot sauce, 2 tbsp oyster sauce, 1 tbsp honey, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp vinegar.

Method. 1. Heat a frying pan with a little oil, stir-fry chives, ginger and garlic, then pour in the mixed sauce and stir-fry;

2. Pour in the processed squid and stir-fry quickly over high heat, and try the taste quickly;

3. Turn off the heat and add a little sesame oil and white sesame seeds, mix well, and then remove from the pot.

Korean side dish Cold soybean sprouts (spicy).

Material. 300g soybean sprouts, 1 tablespoon of garlic puree, 1 tablespoon of sesame seeds, tablespoon salt, 1 tablespoon of sesame oil, 1 tablespoon of Korean chili powder.

Method. Wash the soybean sprouts with water and boil them in boiling water for 5 to 6 minutes.

Scoop up the soybean sprouts, rinse the soybean sprouts with cold boiled water, and drain thoroughly.

Add the seasonings: salt, garlic puree, sesame oil, sesame seeds, and chili powder to the blanched and drained soybean sprouts, and mix well with chopsticks or clean hands.

A complete collection of 5 Korean side dishes, simple and delicious!

1.Pickle.

Ingredients: 300g slices of cabbage, 5 red peppers finely chopped.

Seasoning: 1 small bowl of minced garlic, 1 small cup of cooking wine, 3 tbsp Korean chili paste, several green onions (cut into sections), appropriate amount of salt, 2 tbsp sugar, appropriate amount of monosodium glutamate.

Method: Put cabbage and salt in a pot, marinate for 10 minutes, rinse with cool boiled water, and drain. Put cabbage slices, red peppers, minced garlic, cooking wine, Korean chili paste, white sugar, and monosodium glutamate in the jar, mix well, and seal for 3 days.

2.Korean-style sweet potatoes.

Ingredients: 2 potatoes (peeled and diced), 1 onion (diced), 1 garlic cloves, 2 tbsp soy sauce, 1 tbsp sugar syrup, 1/2 cup water.

Method: Heat the pot over medium-high heat, pour in a little oil, then pour in the potatoes and stir-fry. When the potatoes become a little transparent, add the garlic cloves and onion and continue stir-frying. Pour water, soy sauce, sugar and syrup into the pot, change to medium heat, and simmer for 10 minutes until the sauce thickens.

3.Korean-style hash browns.

Ingredients: 200g potatoes, 50g flour (peeled and cut into cubes), 50g onion (peeled and diced), 1 egg, 1 green chili pepper (cut into rings), 1 red pepper (cut into rings), appropriate amount of oil, appropriate amount of salt, a little sugar, a little chicken essence, a little water.

Directions: Puree the potatoes, onions and water in a blender. Add eggs to the flour, pour in the beaten mashed potatoes, salt, flour, sugar, and chicken essence and stir well to make a batter.

Heat a little oil in a pan, scoop in a spoonful of batter to form a small cake shape, sprinkle with chili rings, and fry over low heat until the two sides are slightly yellow.

4.Korean-style salad.

Ingredients: 100g lettuce, 1 yellow bell pepper (cut into rings), 1 red bell pepper (cut into rings), half an onion (cut into rings), 1 cucumber (cut into strips), 5 small tomatoes.

Salad dressing: 4 tbsp olive oil, 1 tsp white vinegar, 1 tsp lemon juice, a pinch of minced onion, a pinch of chopped coriander, a pinch of salt, an appropriate amount of sugar, a pinch of pepper.

Directions: Place the homemade salad dressing ingredients in a container, stir until the sugar and salt melt, and pour into a dish with vegetables.

5.Korean-style pickled radish.

Ingredients: 1 small strip of white radish (sliced), 5 tablespoons lemon juice, 5 tablespoons sugar, salt to taste.

Method: After salting the radish for 2 hours, wash it with water. Then, bring the lemon juice, half a bowl of water and sugar to a boil in a pot and pour into a bowl of radishes.

Korean-style potato side dish.

Material. 3 potatoes, 1 small piece of carrot (it doesn't matter if you don't use it for decoration), 1 spoonful of Korean miso sauce, appropriate amount of garlic, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1 rice cup of water, 1 tablespoon of sesame oil, appropriate amount of white sesame seeds.

Method. 1. Cut the potatoes and carrots into small cubes, and chop the garlic into minced garlic.

2. After the garlic and olive oil are stir-fried until fragrant, add the diced potatoes and carrots and stir-fry slightly.

3. Add soy sauce, sugar and water to stir-fry, then cover the pot and simmer for 5 minutes

4. Open the lid of the pot to collect the juice, taste it to see if the taste is enough, and then mediate

5. Participate in sesame oil and white sesame seeds, and then stir evenly Done!

Spicy Korean fried squid.

Material. Main ingredients: about 500g of undisposed squid, a small amount of green onion, ginger and garlic finely chopped.

Sauce Ingredients: 2 tbsp Korean hot sauce, 2 tbsp oyster sauce, 1 tbsp honey, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp vinegar.

Method. 1. Heat a frying pan and put a small amount of oil, stir-fry chives, ginger and garlic, then pour in the mixed sauce and stir-fry;

2. Pour in the squid that has been disposed of and quickly stir-fry over high heat, and quickly try the taste;

3. Turn off the heat and add a small amount of sesame oil and white sesame seeds, mix well and then you can get out of the pot.

Korean side dish Cold soybean sprouts (spicy).

Material. 300g soybean sprouts, 1 tablespoon of garlic puree, 1 tablespoon of sesame seeds, tablespoon salt, 1 tablespoon of sesame oil, 1 tablespoon of Korean chili powder.

Method. After washing the soybean sprouts with water, put them in boiling water and cook for 5 to 6 minutes.

Scoop up the soybean sprouts, rinse the soybean sprouts with cold boiled water, and drain thoroughly.

Put the seasonings: salt, garlic puree, sesame oil, sesame seeds, and chili powder into the blanched and drained soybean sprouts, and mix well with chopsticks or clean hands.

Simplified version of spicy cabbage.

It's very simple and fast, and those who don't have the conditions to pickle large spicy cabbage can try to eat it and put it in the jar to ferment slowly, so as to realize the freedom of spicy cabbage!

Chinese cabbage *1 piece.

Carrot *1 root.

Leeks and shallots *To taste.

White onion * 1 4 pcs.

Apple * 1 pc.

Garlic cloves: *4-5 pcs.

Dried chili peppers *About 5 pieces.

Prepare the ingredients: wash the Chinese cabbage and cut it into sections;

1 2 apples finely stripped, carrots finely stripped, leeks finely chopped;

1 4 white onions, 1 2 apples, garlic cloves, simply cut into small pieces;

Pickled Chinese cabbage: Prepare a large pot, add 3 tablespoons of salt and 3 large bowls of water to the washed Chinese cabbage, and marinate for about 30 minutes to make the Chinese cabbage a little salty;

Prepare the marinade: prepare a large basin and pour in the shredded carrots and leeks; Throw the apples, onions, garlic cloves, and spicy into a food processor, puree with a little water, and pour them into a basin.

Marinade seasoning: Add 3 tablespoons of chili powder, 2 tablespoons of fish sauce, 1 tablespoon of beef powder, 1 tablespoon of sugar and 1 tablespoon of apple cider vinegar to the marinade, and stir well with the marinade;

Prepare the spicy cabbage: After the Chinese cabbage is pickled, pour out the brine, rinse it with water several times and squeeze out the water thoroughly, pour in the prepared marinade, and mix well

Korean chili side dish method:

1. Soak the vermicelli in warm water for 15 minutes, cook for another 3-5 minutes, remove and set aside, take out the spinach and cut it into sections;

2. Sit in a pot and pour oil, after the oil is hot, add shredded onions, green onions, shredded carrots, mushrooms, fungus, spinach, and shredded beef, stir-fry and take out to cool;

3. Mix the vermicelli into the stir-fried dish, add soy sauce, salt, sugar, monosodium glutamate, sesame oil, and white sesame seeds and stir well.

Method. Cut all the vegetables into shreds.

Cut off the roots, divide into small plants, fry the mushrooms in a pan, and the surface is slightly yellow and colored.

Cut the egg tofu into small pieces and fry until the surface is golden brown and colored.

Mix sauces, Korean hot sauce, mirin, honey, water, sesame oil, mix and mix well* The amount of honey can be increased for those who are afraid of spicy.

The sauce is divided into two equal portions, one part is mixed with the vegetables, and the salad is completed.

Mix one portion of sauce with egg tofu and finish with salad.

【Korean-style cold bean sprouts】

Ingredients: 400 grams of soybean sprouts.

10 leeks.

5 cloves of garlic. 3 tablespoons of Korean hot sauce.

5 grams of sugar. Salt 2 grams.

Light soy sauce 15 ml.

10 ml of sesame oil.

Method: 1. Remove the small tail of the root of the soybean sprouts, leaving only the stout parts, but it doesn't matter if you don't go, it just affects the appearance. Rinse and set aside.

2. Wash the leeks and cut them into sections, pat the garlic flat and cut it into minced garlic. These two are the most commonly used in Korean side dishes, and Koreans use leeks as we use coriander, which is used for seasoning.

3. Add water to the soup pot, boil the soybean sprouts and cook for about 5 minutes, which must be cooked.

4. When boiling bean sprouts, we will season the sauce, add light soy sauce, salt, sugar, and sesame oil to the Korean hot sauce and mix well.

5. Soak the boiled bean sprouts in cool boiled water to cool down until they are cool.

6. Drain the bean sprouts, squeeze them out slightly, and add the leek segments and minced garlic.

7. Add the freshly rubbed sauce, wear disposable gloves, grasp it thoroughly, do not use chopsticks, and grasp it with your hands to make it more flavorful. It's ready to eat, and you can't stop eating it.

Tips: 1. Be sure to use sesame oil, but don't put too much.

2. Grasp it well with your hands, it will be more delicious, and it will be more delicious when you eat it when you refrigerate.

3. It's really super delicious, and I highly recommend it to you.

1. The longer it is placed, the softer and richer it will be.

If you want to talk about sweet garlic, Chinese people are no strangers. But when it comes to Korean-style sweet garlic, basically many people are confused.

2. Korean home-style pickles with sauce eggs.

If the eggs are boiled, many people may feel bland. The Korean sauce egg has a strong flavor and is easy to make, which is a very easy to use Korean home-style side dish.

3. The pre-dinner hors d'oeuvres with the highest serving rate Korean-style bean sprouts.

When you go to a Korean restaurant, you often give away some hors d'oeuvres, and it is very common to mix bean sprouts. It has a fresh taste, is easy to prepare, and is an excellent accompaniment to meals.

4. Korean home-style pickles with peanuts.

How would you eat peanuts? Cold? Fry? Korean sauce peanuts are a very flavorful Korean pickle, which is simple to make and tastes good, so it is worth trying.

5. Incomparably home-style small fresh Korean cucumber kimchi.

Kimchi is an important part of Korean cuisine, and many ingredients are usually made into kimchi. Cucumber kimchi is one of the more common ones, and the method is very simple. ‍