The basic knife method of Korean cuisine, the Korean knife cutting noodle seasoning method

From the perspective of making yusheng, the main use of "top knife cutting", between the knife and the fish meat should be at an angle of 90 °, and when the knife can not be returned, a knife down stable + accurate, in order to ensure that the cross-section is smooth and clean, to avoid rough cuts.

The knife in the right hand is vertically downward, and the fish meat is cut off piece by piece with the top knife of the pushing knife method, pay attention to the even-cut cut, and the thickness of each slice should be cut almost the same. Hehe.

Note: In fact, in this field, Korean cuisine is not as particular about knife techniques as Japanese cuisine.

When you want to remove the mud on the back of the shrimp to make fried shrimp, the shrimp are generally cut by the cross knife method.

In addition, I heard from Korean cuisine that there is also steamed egg and meat rolls, which I have never done before, so I need to use the saw knife method.

As for other aspects, such as Korean barbecue, which is common in Korean cuisine, you can just control the thickness when cutting the meat before grilling, and slice it along the texture.

As for grilling veal steaks, just scissors are needed in the baking pan. There is no special knife technique.

In short, I don't think there is a particularly strict statement about the knife technique in Korean cuisine, but it can be condensed into eight words: adapt to the conditions of the ingredients and master them flexibly.

The seasonings of Korean cuisine, most of which I have come into contact with are Korean chili paste, Korean soybean paste, Korean barbecue sauce, cold noodle soup, raw yellow sauce, sauce sauce, clear sauce, red bean paste, etc., most of which can be bought at the imported food counter of large supermarkets.

Supplement: Chili sauce can actually be subdivided in Korea, such as glutinous rice chili paste, red bean chili paste, barley chili paste, medicinal chili paste, and japonica rice chili paste.

Cut. Chop. Chop. Pare. Stab. Scratch. Hook. Squeeze. Press. Clap. Hammer. Knock. Stir. Kick. Palpable. Sew. Smash.

This set is basically empty in the kitchen. You win!!

This is the Korean knife technique! ~~

Ingredients for making knife-cut noodle seasoning:

The whole process of making spicy soup with beef, white radish, chopped shallots, coriander, chili oil, salt, and monosodium glutamate:

1: Wash all the meat and cook it in water, but don't add any seasonings.

2: Wait until the meat is cooked to 8 minutes, then add the radish to the pot and continue to cook.

3: Prepare a large bowl and make sure to put the chopped green onion and coriander in the bowl.

4: When cooking beef, as long as it is cooked until it is soft and rotten, it is very important to pay attention to the ratio of beef and water, because it is not good to taste if it is light.

5: Take out the meat and cut it into pieces, the size of the fast can be specified according to the individual's situation, and then put the cut beef under the bowl.

6: Put the soup in a bowl, then add some salt according to your taste, and put MSG and chili oil into the bowl.