How to make Korean food, simple Korean style home cooking

Spicy cabbage. Potatoes, words, water, ok!

Several ways to make kimchi.

Option 1. 1.Divide the cleaned whole cabbage into halves or quarters (note: cut vertically) and marinate in salted water.

2.Finely slice the radish. Kimchi 3Oysters (sea oysters) and seafood are washed in salted water.

4.Add an appropriate amount of chili flakes to the shredded radish and stir it.

5.Mash various seasonings (garlic, ginger, etc.) into a puree and add (4), add an appropriate amount of fish paste, salt, and sugar to taste and mix well.

6.Finally, add the oysters and mix well (the filling is finished).

7.Sandwich the stuffing between the pickled cabbage leaves.

8.Start with the cabbage core and spread the filling until the outer layer of leaves is finished.

9.Finally, wrap it with the outermost leaf. Stack the spicy cabbage neatly into the jar and lightly press it with a layer of pickled cabbage leaves.

Option II. Ingredients:

5000 grams of Chinese cabbage, 250 grams of apples, 250 grams of pears, 500 grams of white radish, 1500 grams of beef consommé, 250 grams of green onions, 250 grams of garlic, 150 grams of refined salt, 150 grams of chili noodles, 50 grams of monosodium glutamate.

How to make :

1.After removing the roots and gangs of cabbage, wash them with water, drain them, cut them into 4 cloves with a knife, put them in a basin, sprinkle them with salt and marinate for 4 to 5 hours.

2.Remove the roots, whiskers and skin of the radish, cut it into thin slices and marinate it with salt.

3.Peel the apples and cut them into slices; Finely chop the green onion and mash the garlic.

4.Drain the pickled cabbage and radish and put them in the jar.

5.Mix all the seasonings such as apples, pears, and beef broth and pour them over the cabbage, and the marinade should be submerged with the cabbage, and the top should be pressed tightly with a clean weight to make the cabbage sink.

6.The time can be determined according to the season, generally 1 2 days in summer; In winter, it is generally 3 to 4 days before it can be taken out and eaten.

It's so detailed, but I don't know if that bellflower is the bellflower of Chinese herbal medicine?

Korean kimchi. The good ones are not spicy.

Korean barbecue. Dried mentai fish soup.

Spicy tofu soup.

Pull up the nucleoid surface.

Fried noodles. Grim.

Soba noodles. Mix with cold noodles.

Deep-fried ground beef broth.

Oxtail soup. Kelp pork rib soup.

Grilled saury. Grilled eel.

Pork belly pie.

Fresh pork belly. The cow gouged out its tongue.

Beef tenderloin. Snowflake loin.

And many more.

How to make Korean bibimbap.

The basic dishes are as follows: 1. The side dishes of bibimbap: stir-fried minced meat, fried shredded potatoes, stir-fried vegetarian vegetables (carrots, gourd, onion shredded and fried) mixed with spinach and soybean sprouts.

2. Seasoning for bibimbap: hot sauce.

Bibimbap steps: 1. Put a large bowl at the bottom of the bowl and fry five ripe eggs (directly knock the eggs into the pan, no need to reverse the side, wait for the egg whites to be basically cooked, and the egg yolks are five ripe).

2. After the rice is cooked in a rice cooker, put it in a bowl with eggs upside down, and control the amount of rice.

3. Add it to the bowl according to your personal taste, and stir well with all kinds of side dishes, hot sauce, and you're done.