Korean dishes: recipes with photos

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

Korean dishes are in some ways very similar to Japanese and Chinese. In this cuisine, soy, rice and fish in any form are also held in high esteem. Seafood is often used in recipes, there are various ways to cook noodles. In Korean cuisine, by the way, there are many snacks, most often they consist of pickled spicy or pickled vegetables.

Interestingly, the popular Korean carrot has nothing to do with Korean cuisine. In fact, only Koreans, who were deported after 1937 to the territory of the Soviet Union, began to cook it. The main feature of this cuisine is that in Korea itself, due to the humid and fairly warm climate, they are very fond of spicy food. Koreans often use hot red pepper, soy paste, garlic as seasonings. There are quite a lot of soups in their cuisine, but from meat they prefer pork and dog meat, which causes dissatisfaction among many in the world.

Spicy cabbage kimchi

One of the most traditional Korean dishes is spicy cabbage kimchi. It's a varietysauerkraut, which turns out to be both spicy and sweet at the same time. Be prepared for the fact that if you want to cook real kimchi, then it will not be easy for you to find many ingredients in Russia. For example, the use of fish sauce is considered mandatory.

Total for 10 servings of this Korean dish you will need:

• 2 Chinese cabbage;
• half a glass of coarse s alt;
• tbsp fish sauce;
• 5 finely chopped green onions;
• half of an onion finely chopped;
• 2 crushed garlic cloves;
• 2 tablespoons of sugar;
• a teaspoon of ground ginger, which can be replaced with a tablespoon of grated fresh ginger;
• 5 tablespoons of Korean red ground pepper, also called kochukaru.

Cooking process

Be prepared for this Korean recipe to take a long time, mainly because the cabbage will take a long time to infuse.

So, cut the cabbage in half in length, be sure to trim the ends. Wash it thoroughly and cut into small squares of about 5 centimeters. We put it in a container with a lid or in a large bag and sprinkle with s alt so that all the leaves, without exception, are in the s alt. Ideally, rub the s alt with your hands, it will be even more effective. We close the bags or container and leave the cabbage to infuse for about 5 hours at room temperature. During this time, the s alt should, as it were, draw out excess liquid from the cabbage.

After that, the cabbage leaves must be thoroughly washedfrom s alt, if necessary, even squeeze. Place back in container, add fish sauce, garlic, sugar, onion, ginger. Sprinkle generously with ground pepper on top. Thoroughly rub the spices into the cabbage to protect your hands, it is recommended to wear rubber gloves. Now close the cabbage in a container and refrigerate for 4 days.

After this time, you have a classic appetizer with a traditional recipe.

Korean baked salmon

As you know, seafood is often found in the recipes of Korean dishes. Therefore, it is not surprising that there is a traditional way of baking salmon. As a result, the fish is very tasty, you are guaranteed to surprise guests at any holiday.

For six servings of this Korean dish you will need the following ingredients:

• kg salmon fillet with skin (it can be replaced with salmon);
• 2 tablespoons of soy sauce;
• 2 tablespoons dry white wine;
• 2 tbsp butter;
• teaspoon of dry garlic (it can be replaced with one fresh clove);
• teaspoon dry onion seasoning;
• a teaspoon of special spice s alt;
• parsley and lemon - optional.

Baking red fish

Note that it will take quite a bit of time to prepare this simple Korean recipe. The photo that is in this article will help you do everything correctly and without errors. It’s only recommended to start cooking in advance, as the fish will need about 3 hours to infuse.

Red fish filletRinse thoroughly and then dry with paper towels. Lightly oil a baking dish and lay the salmon skin side down on it. Top the fish with a variety of dry spices, pour white wine and soy sauce.

After that, turn the fillet skin side up and marinate in the refrigerator for a couple of hours. After that, turn the fish over and marinate it for another hour. Now you can lay out pieces of butter on the fish, cover with foil and bake in the oven at a temperature of 180 degrees. The fish is cooked for about half an hour. To make a traditional national Korean dish, it is recommended to open the foil and bake for another 10 minutes until the fish turns brown. After that, you can optionally decorate it with half a lemon or parsley and serve.

Korean Pork

Another recipe for a simple Korean dish - Korean pork. If you strictly follow the cooking method, then the meat should turn out to be very spicy, but if you are not ready to eat such spicy dishes, then add less red pepper and gochujang paste than indicated in the recipe. Pork is recommended to be served with kimchi, rice and salad.

For 8 servings of this delicious Korean dish, you will need to take the following ingredients:

• kg fillet or loin of pork cut into small thin slices;
• 4 tablespoons rice vinegar;
• 2 tablespoons of soy sauce;
• half a cup of Korean gochujang pasta,prepared with red pepper;
• 3 tablespoons minced garlic;
• 3 tablespoons minced ginger root;
• 2 tbsp red kochucaru peppers, preferably crumbled and dry;
• half teaspoon ground black pepper;
• 3 tablespoons of sugar;
• 3 green onions, coarsely chopped;
• half of an onion cut into rings;
• 4 tablespoons vegetable oil.

Spicy pork in your kitchen

This simple Korean dish will start by preparing the meat marinade. To do this, thoroughly mix together soy sauce, vinegar, gochujang, ginger, garlic, black and red pepper, green onions, sugar and onions. We put all this in a small bowl, in such a sharp and burning marinade our meat will be soaked.

Add pork slices to the marinade, mix well, they should be covered with marinade on all sides. We put all this in a resealable bag or container with a lid and put it in the refrigerator to marinate for 3 hours.

In advance, heat the vegetable oil in a frying pan over medium heat, put the pieces of pork in small portions, cook until the meat in the very center is no longer pink, and a characteristic brown crust forms around the edges. For each serving of meat, you should take about five minutes. That's it, the pork is ready. Just remember to keep your face away from the pan while frying so that the spicy ingredients don't hit yournose.

Bulgogi

The delicious Korean recipe featured in this article is called bulgogi. So the Koreans call fried beef cooked in a special way. This is a very famous Korean dish, which is usually fried on the grill or grill, but in winter it can also be cooked in a pan or in the oven. It is served on the table with rice and Korean cucumber salad.

Take these ingredients for 4 servings:

• 500 grams of thinly sliced beef tenderloin;
• chopped carrots;
• 3 tablespoons of soy sauce;
• tbsp each of sesame oil and sesame seeds;
• chopped garlic clove;
• half a teaspoon of s alt;
• half teaspoon ground black pepper;
• a quarter teaspoon of monosodium glutamate;
• half of an onion finely chopped;
• a little green onion.

Korean Beef

For the marinade, mix soy sauce, sugar, garlic, sesame oil and sesame seeds, s alt, ground black pepper, monosodium glutamate in a sufficiently large plastic container. Note that the last ingredient is optional unless you add it regularly to your meals.

Put thinly sliced beef, onions and carrots into a container, shake and mix thoroughly, and then put in the refrigerator. The main thing is that vegetables and meat are completely covered with marinade. Beef must spend at least two and a half hours in it,and best of all all night.

When the set time has passed, heat up the grill, barbecue, oven or pan. We take out vegetables and meat from the marinade, put it on a sheet of foil. Wrap and spread the marinade on top. Fry for a quarter of an hour until the desired degree of readiness. The Korean dish, the photo of which you will find in this article, is ready.

One more tip: to make the beef easy to cut thinly, it is recommended to put it in the freezer for one hour beforehand.

Hot beef and funchose

This is a very delicious hot Korean dish. The recipe with a photo of this dish will convince you that even a novice hostess can cook it. For 4 servings, stock up on these ingredients:

• 300 grams beef fillet;
• 2 medium carrots;
• green rare;
• 2 garlic cloves;
• 300 grams of funchose;
• bulb;
• spices: black pepper, s alt, sugar, soy sauce - to taste.

Cooking meat with funchose

We will need a deep frying pan in which to heat a tablespoon of vegetable oil. We fry all the beef on it, previously cut into thin slices.

As soon as the meat becomes a delicious golden color, add the radish, carrots, cut into thin strips, onion half rings. Fry this mixture for another 10 minutes.

Only after that add chopped garlic cloves, soy sauce, black pepper, s alt and simmer the dish for 5 minutes. When the meat and vegetables are ready, we throw out the pre-boiled funchose to them. Mix everything together and cover with a lid. We put on the minimum fire for 3 minutes.

Serve to the table, sprinkled with fresh herbs.

Korean miso soup

As you have already noted, there are a lot of soups in Korean cuisine. This one is usually eaten with rice and other side dishes. Its composition necessarily includes tofu, onions, mushrooms, zucchini. Before serving, it is customary to decorate the dish with finely chopped green onions. We note right away that it may not be so easy to find all the ingredients, you may have to specifically visit an Asian store.

For four servings of this delicious Korean soup, we need the following ingredients:

• liter of water;
• 3 table boats of Korean soybean paste (also called twendyang);
• tablespoon of garlic paste;
• half tablespoon dashi seasoning granules;
• half a tablespoon of Korean hot pepper paste (also called gochujang);
• medium-sized zucchini cut into small cubes;
• peeled and diced potatoes;
• 100 grams of fresh mushrooms, which must be cut into pieces in advance;
• finely chopped onion;
• 350 grams of soft tofu, also to be pre-cut.

Cooking Korean soup

We emphasize right away that this Korean soup does not take long to cook. In total, it should take you about half an hour. About a quarter of an hourit will be required for all the necessary preparations, and the rest of the time for the culinary process itself. If over time you fill your hand, you will be able to cope even faster, delighting family and friends with such an original Asian dish. The main thing is that all the ingredients are at hand.

We will need a large saucepan, in which we mix water with garlic, dashi seasoning, twendyang and gochudyang. In this case, medium heat should be turned on under the pan. Bring this mixture to a boil, and then cook for another two minutes, no more.

Now add the rest of the ingredients. These are potatoes, zucchini, onions, mushrooms. Let the soup simmer for about five more minutes and gently stir in the tofu until it has completely evaporated. Vegetables should become soft, so the soup is ready, it can be served.