Traditional Korean dishes: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Korean cuisine is one of the oldest in the world. It has a long history. Korean cuisine is one of the he althiest. Second only to the Mediterranean, Japanese and Chinese because of the content of a large number of spicy dishes. But Korean cuisine has not always been spicy. It was not until the sixteenth century that the Portuguese brought hot peppers, which the locals liked, and they began to add it to almost all dishes.

In the article, we will look at some of the most famous Korean cuisine recipes, as well as study some historical facts.

Historical background

Before the appearance of red pepper in Korea, the most popular spices were ginger, garlic, black pepper, mustard and onion.

After the appearance of red pepper, all dishes have acquired a red-orange color.

Together with pepper, the Portuguese brought pumpkin, potatoes, corn, sweet potatoes, peanuts - those products without which it is difficult to imagine Korean cuisine today.

Moderncuisine in Korea is no more than 400 years old. But all the innovations have taken root so successfully that they have become an integral part of traditional Korean cuisine.

For example, Korean-style carrots are a young dish that appeared in the thirties of the last century thanks to Soviet Koreans.

In their new place of residence, they could not find the usual products for making kimchi, so they began to use the products that were at hand.

Korean kimchi and the traditional soups they eat daily are the key to he alth and slimness.

Beans and vegetables are also widely used in the menu of Korean cuisine.

Second place in popularity is occupied by seafood. They are consumed even more often than meat.

And although it is commonly believed that Koreans are big lovers of dog food, in fact it is not. Dogs are not eaten so often - this is a dietary dish. They eat specially grown and fed dogs, and not all in a row, as is commonly believed.

Pumpkin with chickpeas

Korean food at home is very easy to prepare. It contains many useful trace elements and vitamins.

Ingredients:

• A glass of chickpeas.
• Half a kilo of pumpkin.
• Pair of tomatoes.
• One small onion.
• A few cloves of garlic.
• A teaspoon of ground ginger root.
• Three tablespoons of olive oil.
• One banana.
• Add fine s alt and ground white pepper to taste.
• A teaspoon of cumin.
• Half teaspoon each of cinnamon, curry, turmeric.

Cooking process of pumpkin with chickpeas

Let's look at how to cook a Korean homemade dish with a photo step by step:

1. Chickpeas are legumes that are quite hard when raw and need to be soaked for a while in warm water or boiled a little before being cooked. So let's soak the chickpeas overnight. Then boil in s alted water for about two hours. Next, rinse and recline in a colander.

2. Blanch the tomatoes. We make cross-shaped incisions on the ass and lower them for half a second into boiling water, then into cold water. The peel comes off easily.

3. Peel the onion, wash and cut into half rings. Fry in a pan in olive oil until translucent.

4. Finely chop the garlic with a knife and, together with ginger, send it to the pan to the onion. Fry no more than two minutes.

5. Cut the tomato into cubes and send to the pan. Then add spices, except ground pepper and s alt. Simmer no more than three minutes.

6. Peel the pumpkin, rinse and cut into large cubes. We send it to the pan and pour half a glass of water. Simmer for ten minutes.

7. Add chickpeas to the rest of the ingredients and simmer for another five minutes.

8. Heat up another pan. Peel the banana, cut into slices no more than one centimeter thick and fry with the addition of olive oil untilgolden brown.

9. Put the stewed pumpkin with chickpeas on a plate. Decorate with fried bananas on top.

Kimchi

A traditional Korean dish that is consumed everywhere. This appetizer, which is served with almost all meat dishes, can also be served as an independent dish. It is considered the basis of the he alth of Koreans due to the main ingredient - Chinese cabbage. They use it like we have potatoes. Whole families gather for the cabbage harvest.

Ingredients:

• Kilogram Chinese cabbage.
• Three cloves of garlic.
• Six pieces of red pepper pods.
• Fine edible iodized s alt.

Kimchi preparation method

It will take about two hours to prepare a Korean cabbage dish.

To Koreans, kimchi is like sauerkraut to Russians. You can adjust the spiciness of the dish yourself. Koreans love everything spicy, which can adversely affect our body. Therefore, if you do not like spicy, then instead of six pods of red pepper, you can take two or three.

First, let's start preparing the main ingredient. Remove the top leaves from Beijing cabbage and cut the head into four pieces.

Separately prepare s alt brine, also called brine. Dissolve one hundred and fifty grams of s alt in two liters of water. The water should be warm.

Put the cabbage in a deep container and pour over the brine. Press down with a light weight so that the cabbage starts up the juice. Follow thatso that all the leaves are under the press. We leave the cabbage in a cool place for ten hours. It is best to prepare at night.

From spices, add only garlic and red capsicum. Clean and rinse both ingredients. Cut into small half rings and send to a blender. Mix both ingredients into a mush and add a few tablespoons of cold water.

When the cabbage is s alted, take it out and rub it with the finished hot mixture, smearing each leaf. During this procedure, it is better to wear gloves on your hands so as not to burn them.

Next, we again leave the cabbage under oppression for a couple of days.

After we put it in a jar and fill it with brine. It is better to store the finished dish in the refrigerator or in any other cool place.

Korean Soups

Soups are quite thick, somewhat reminiscent of our stew. They are usually served in portioned ceramic pots. There is a semblance of our jelly - a thick, rich meat broth. In summer, it is customary to eat vegetable cold soups. As in the main dishes, hot peppers are added to almost all soups. In winter they are great to warm, and in summer they are refreshing and invigorating.

Next, consider a couple of recipes for the most famous Korean soups.

Korean noodles

Cooking for four servings.

Ingredients:

• 400 grams of any meat.
• One head of onion.
• A quarter teaspoon of ground black pepper.
• 200 grams of noodles.
• Table spoon of vegetableoils.
• Same amount of soy sauce.
• Several chicken eggs.
• Half of Chinese cabbage.
• One radish.
• A liter of meat broth.

Noodle Cooking Instructions

In the first step, boil the noodles, rinse with cold water and drain in a colander to drain the water.

Wash the meat, wipe with a paper towel and cut into strips. Peel the onion and cut into small cubes.

Heat the vegetable oil in a frying pan and send the meat and onions there. Here we add soy sauce, ground pepper and garlic grated on a fine grater. Simmer until done.

Let's start cooking pancakes. We break chicken eggs, add vegetable oil and s alt. We mix all the ingredients and bake pancakes in a hot frying pan. Cut the ready-cooled pancakes into thin strips.

Separately prepare a salad of Beijing cabbage and radish. We clean the Beijing cabbage from the upper leaves, rinse each leaf well under running water. Lay on a paper towel to drain excess liquid. Cut the cabbage into strips, s alt and press with your hands so that it starts up the juice. Add finely chopped onion and vegetable oil. Mix all the ingredients.

Next, clean the radish and rub it on a fine grater. Add chopped garlic and vegetable oil.

Before serving, dip the noodles in boiling water for half a minute. After put in a ceramic deep plate. Add radish and cabbage salad. Put the meat and egg stewed with onions on top.pancake. Pour everything with warm meat broth.

Soup with stew

Another Korean dish that's easy to make at home.

To prepare six servings we need the following ingredients:

• Teaspoon of granulated sugar.
• 150 grams of beef.
• Fine s alt to taste.
• Half an onion.
• 250 grams of sauerkraut.
• Vegetable oil and nine percent vinegar add to taste.
• Half a liter of meat broth.
• Potato starch and ground pepper to taste.

Method of making soup

Preparing deep fat. We wash the meat and wipe it with a paper towel. Cut into small cubes, s alt and pepper. Coated in potato starch and deep fried.

Then put sauerkraut, vinegar, sugar, meat and finely chopped onion into the pan. Pour half a glass of broth and simmer under a closed lid for about one hour. Then add the remaining broth and cook for another half hour.

When serving, sprinkle the soup with grated garlic and fried sesame seeds.

Korean sprouted mung bean salad

This is a well-known, he althy and fairly light salad. It can be used as a main dish or an appetizer.

To prepare it, you will need the following set of products:

• Half a kilo of mung bean.
• Two cloves of garlic.
• Fine iodized s alt. Add to taste.
• A few stalks of green onions.
• Table spoon of sesameroasted seeds.
• Same amount of sesame oil for dressing.
• Add fish sauce if desired.

The process of making mung bean salad

Let's take a look at how to cook a light Korean cuisine salad step by step (see the photo below):

1. We are preparing the car. To do this, boil water in a container and lower the sprouts. Boil them for one minute, stirring constantly with a spoon. After we drain the hot water and lower the mung bean into the cold, intensively shaking the sprouts with our hands. So it is necessary to change several waters. As a result, the excess husk and the separated shell of the grains should be sifted out. After we recline the sprouts in a colander so that the glass is excess liquid.

2. Garlic is peeled, washed and finely chopped. We do the same with green onion arrows.

3. We mix all the ingredients and season with fish sauce. But in this case, the amount of s alt must be reduced. Let the salad stand for a while and soak. Sprinkle with toasted sesame seeds before serving. Sprinkle with toasted sesame seeds before serving.

Korean carrot and funchose salad

Another diet salad that the whole family will love. Before considering the recipe for the dish, let's figure out what funchose is.

So, this is Korean noodles, which are made from bean starch. It is often confused with rice. You can tell them apart during the cooking process. Funchoza after cooking becomestransparent, rice noodles do not change their color and resemble wheat noodles in appearance.

Ingredients needed to make the salad:

• 200 grams of funchose.
• Several broccoli florets.
• 100 grams of mushrooms.
• 150 grams of Korean carrots.
• A couple tablespoons of soy sauce.
• Roasted sesame seeds - teaspoon.
• For dressing use vegetable or olive oil.

Method of making salad with carrots and funchose

First you need to cook the funchose according to the instructions on the package. Then drain the water and put it in a salad bowl. Add the already prepared Korean carrot.

Meanwhile, clean and wash the mushrooms. Mushrooms cut into thin slices. Rinse the broccoli and divide into small inflorescences.

Heat the vegetable oil in a frying pan and fry the cabbage with mushrooms for several minutes so that they become a little soft, but at the same time retain their crunchiness.

We send the fried vegetables to a salad bowl with funchose with carrots. Dressing the salad with soy sauce.

Remember that Korean-style carrots already contain enough spices. Therefore, when adding sauce, try to balance the taste of the dish. Before serving, let steep for about half an hour and sprinkle with toasted sesame seeds.

Bulgogi

A main course cooked on a grill or fire.

Ingredients:

• Half a kilo of beef tenderloin.
• Half a pepperchile.
• Three cloves of garlic.
• Pair of green bows.
• A couple of centimeters of ginger root.
• A tablespoon of roasted sesame.
• Two tablespoons of sesame oil.
• A tablespoon of brown sugar.
• A few tablespoons of refined vegetable oil.

Bulgogi instructions

To begin with, wash the meat and clean it from excess films. Lay out on a paper towel to dry completely.

Meanwhile, prepare the marinade. To do this, chop the garlic, ginger and onion as finely as possible. Remove seeds from chili peppers. Add it to taste.

Mix all ingredients and add brown sugar. We also send roasted sesame seeds here.

Add sesame oil and soy sauce to dry ingredients. In this case, it is better to use dark. It is much s altier than light-coloured, which eliminates the use of s alt.

After the marinade is ready, cut the tenderloin into small pieces. Dip each piece in the marinade for two hours.

After the meat is marinated, we proceed to fry it. For this we need a grill pan. We take out the meat and clean it from pieces of vegetables. They can burn in the pan. Fry for a few minutes on each side until the meat is golden brown.

Serve with rice or vegetables.

In the article we reviewed traditional Korean cuisine recipes with photos. Bon appetit!