How to cook traditional Korean food?

Raw materials:

Ingredients: 500g of mutton (or beef) slices.

Ingredients:150g scallion, 50g coriander (washed and disinfected).

Seasoning: cooking wine 10g, soy sauce 75g, ginger juice 40g, monosodium glutamate 5g, sugar 25g and sesame oil 30g.

Method:

1. The choice of mutton is basically the same as that of instant-boiled mutton. If you use beef, choose the weight.

150 kg or above, Xikou Jieniu (castrated bull) or dairy cow, the animal age is four or five years old. A bull weighing 150 kg can only roast about 20 kg of meat, namely "going to the brain", "ribs" and "tenderloin". "Shangnao" meat is fat and thin, while "ribs" and "tenderloin" are fresh and tender lean meat.

2. After the meat is selected, the tendons, dates, bones and fascia should be removed first, and then frozen in the cold storage or freezer (to make the meat tissue hard and easy to cut), and then sliced according to the slicing method of "instant boiled mutton". Because of the high temperature of moxibustion, it is not suitable to cut the meat slices too thin. Cut 50 pieces (length 16.5cm, width 3.3cm) from 500g of meat, and then cut the pieces into three sections, which can be roasted.

3. After the barbecue moxibustion is heated, wipe it with raw sheep tail oil. Then put soy sauce, cooking wine, ginger juice, sugar, monosodium glutamate, sesame oil (and some eggs) in a bowl and mix well. Soak the sliced meat in the seasoning a little. Immediately, cut shredded onion (3.3 cm long oblique silk) was placed on the barbecue moxibustion, and then the soaked meat slices were placed on the shredded onion, and they were turned with special bamboo chopsticks (50 cm long) while roasting. After the shredded onion is baked to be soft, spread the meat and shredded onion, and add the coriander (cut to the length of 1. 32 cm) and keep turning it. When the meat is pink (beef is purple), put it in a plate and eat it with sesame seed cake, sugar and garlic, or with tender cucumber.

Korean barbecue

material

300g beef A( 1 tbsp sugar, 2 tbsp sake, quarter pear) B (2 tbsp Korean soy sauce, 1 tbsp chopped green onion, 2 tbsp garlic paste, 1 tbsp sesame oil, 1 tbsp sesame), vegetables (lettuce, sesame leaves, green peppers, etc. Half a green onion C (half a teaspoon of Chili powder, half a teaspoon of sesame oil and one fifth of salt) and 3 garlic.

condiment

2 tablespoons of soy sauce, half a tablespoon of Chili sauce, half a teaspoon of mashed garlic, half a teaspoon of sugar, half a teaspoon of chopped green onion, sesame oil 1 teaspoon, sesame noodles 1 teaspoon, and stir well.

working methods

1. Cut the beef into appropriate sizes, add A, and let it stand for about 1 hour to soak the seasoning.

2. Wash vegetables and control water. Slice the garlic. Cut green onions into 7 cm long and 3 mm thick, soak them in cold water, control the water, add A and put them in a bowl.

3. Mix beef 1 with B, and hand-mixed seasoning is easier to soak.

4. Preheat the mutton skewers with [thin-block baking] for 7 minutes, then put them in, bake them with [thin-block baking] for 7 minutes, take them out, turn them upside down, bake them for 7 minutes, and take them out.

5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. Eat broth at the same time

Barbecue sushi

Ingredients: Japanese or Korean laver, 1 barbecue, 1 carrot, 250g rice. (available in the supermarket)

Seasoning: Japanese soy sauce 1 tsp (or light soy sauce), salt 1 2 tsp, sugar 50g, white vinegar1tsp, green mustard.

Exercise:

1. Cook the rice until it is slightly soft, add a spoonful of sugar water (sugar water ratio is 4:6), and mix in salt and vinegar.

2. Take a piece of plastic wrap, spread it on the chopping block, then spread a piece of seaweed, and spread the mixed rice on the seaweed.

Put a barbecue, a thin radish and some green mustard beside you.

4. Wrap the rice in the inner core of barbecue, radish, etc. with laver. And roll it together, tightly rolled into a cylinder.

With a sharp knife, cut the long tube into sections and put it on a plate to enjoy.

Korean bibimbap practice

Bibimbap is one of the most popular home-cooked meals in Korea. Koreans in various regions will use local materials, heat local seasonal vegetables and rice with stone pots, and mix nutrition and delicacy in the ring of "hippo chef", so that you can maintain a strong "fighting power" in the rich oil fragrance, and the biggest feature is "eating". Even if a big stone pot is full of rice, you can be picky about what you eat in it. Its practice is simpler and easier, and you can choose materials according to your own situation, which will have a wonderful play.

Exercise:

1. Prepare steamed white rice, and then prepare mixed vegetables. They are cold tender bean sprouts and vegetables, fried bracken, shredded carrots and fried minced meat (the variety of meat can be selected according to your own preferences, and seafood will have more unexpected effects).

2. Fry the egg only on one side, so that the yolk is complete and the surface is condensed, so that it can be separated from the egg white without breaking. Prepare two tender egg yolks.

3. Before the rice is put into the stone pot, coat a layer of sesame oil on the bottom and edge of the stone pot to prevent the rice from sticking to the pot and increase the oil flavor.

4. Prepare a small bowl of light soup to accompany the meal, and mix it when the meal is dry; Prepare a small dish of Chili sauce and mix it properly to improve the taste.

5. Put the rice into the stone pot, spread the mixed vegetables, minced meat and eggs on the surface in a fan shape, and serve when the sesame oil sizzles after heating. At this time, the fragrance is overflowing, and you can mix it with chopsticks, and the visual effect is colorful. When they are in hot contact with stone pots, your taste pleasure will increase.

Rice and vegetables are put in a clay pot, and then baked until there is a layer of crispy rice at the bottom of the pot, which is fragrant and attractive. Bibimbap, also known as "stone bowl bibimbap", is a unique rice dish in Korea.

It originated in Gwangju, South Korea, and later evolved into a representative food of South Korea. It is said that Gwangju's bibimbap is famous because it was once a tribute to China in the Korean era. At that time, under the hand-picked by Emperor China, it was difficult to spread widely.

When we talk about bibimbap, we can't help mentioning bibimbap with food and rice. Although this stone pot is called "stone pot", it is made of pottery. Thick black pottery pots can be boiled directly in the stove, and the heat preservation effect is amazing. People who chew slowly can enjoy it with peace of mind and don't have to worry about the food getting cold. What is in the famous bibimbap? The answer is not novel and special, mainly rice, meat, eggs, as well as soybean sprouts, mushrooms and various wild vegetables. The variety of vegetables is not necessarily, and it can be prepared with the most delicious seasonal vegetables in the season.

As for the cooking method, it is not difficult to say, but there are two different ways to do it. One is to put all the ingredients in a stone pot beautifully, and then take the stone pot to the stove to bake until there is a thin crust at the bottom of the pot. The other is to barbecue the stone pot until it boils, and then add rice and dishes.

After serving, you can add Chili sauce according to your personal taste. After adding Chili sauce, the original light bibimbap became rich and fragrant, and the taste became rich and varied. Before eating, stir all the rice, vegetables and sauces evenly with a long-handled shallow iron spoon from Korea at high temperature. When stirred, the stone pot will sizzle, and the taste of rice, vegetables and sauces will also drift away with the hot air.