Learn to prepare tasty dishes and cultural wealth
Korean cuisine has gained more and more space in kitchens around the world, thanks to its unique combination of intense flavors, various plots and a balance between health and pleasure. Preparing this type of food at home may seem demanding at first sight, but many dishes are simple, convenient and incredibly tasty.
Next, take a look at 5 Korean food recipes to do at home!
Tteokbokki
Ingredients
- 300 g of Tteok (rice -based pasta)
- 2 cups of water tea
- 1 tablespoon of Korean pepper paste
- 1 tablespoon sauce soy
- 1 tablespoon of sugar
- 1 chopped garlic tooth
- 1/2 cup of chopped chives
- 1 teaspoon of sesame oil
- 1 teaspoon of white toasted sesame to decorate
Methods of preparation
In a medium pan, place water, Korean pepper pasta, soy sauce and sugar. Mix well until the folder is dissolved. Bring over medium heat and let it start to boil. Add Tteok directly. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the rice gnocchi are soft and well covered by the sauce. Turn off the fire, add sesame oil and mix well. Serve with chopped chives and white sesame at the top.
Pajeon
Ingredients
- 1 cup of wheat flour
- 3/4 cup of water
- 1 tablespoon of corn starch
- 1/4 teaspoon of salt
- 1/2 cup of chives cut into straps
- 1/4 cup of thin sliced tea
- 1/2 cup of tea carrot thin stripes
- Vegetable oil for frying
Methods of preparation
In a bowl, mix wheat flour, corn starch, water and salt up to Massa Liscia. Add the onion, onion and carrots. Mix well. Heat a non -stick pan with a drizzle of vegetable oil over medium heat. Pour the dough into the pan and spread, form a pancake. Let it brown well for about 4-5 minutes on each side, until it is crunchy and gold. Serve later.
Sundubu-jjigae
Ingredients
- 1 tablespoon of vegetable oil
- 1 tablespoon of sesame oil
- 1 tablespoon of chopped garlic
- 1/2 cup of chopped onion tea
- 1 tablespoon of Korean pepper bows
- 1 tablespoon of soy sauce
- 2 cups of vegetable broth tea
- 1 cup of tea fungus Sliced Shiitake
- 1 diced zucchini
- 200 g of soft tofu cut into pieces
- 1 egg
- 1 teaspoon of chopped chives to finish
- Gets up to taste
Methods of preparation
In a pan, heat the vegetable oil and sesame oil over medium heat. Fry the garlic and onion until they are slightly golden. Add the Korean pepper flakes and mix for a few seconds to drop the aroma. Add the soy sauce, the vegetable broth, the mushrooms and the courgettes. Bring to a boil for 5 minutes. Carefully add the soft tofu without moving too much. Let it cook for another 5-7 minutes, until everything is well heated and the built-in flavor. Break an egg on the stew and cook for 2-3 minutes until Clara adapts. Ends with chopped chives, season the salt and then serve.
Bulgogi
Ingredients
- 400 g of Rump thinly sliced
- 1/4 cup of soy sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of water
- 1/2 teaspoon of black pepper
- 1 tablespoon of chopped garlic
- 1 tablespoon of chopped chives
- 1/2 cup of onion onion cut into straps
- Toasted white sesame and chopped chives to finish
- Vegetable oil to grill
Methods of preparation
In a bowl, mix soy sauce, brown sugar, honey, sesame oil, water, black pepper, garlic, chopped onions. Add the sliced meat and mix well to wrap all the pieces in the dressing. Cover and maritime for at least 30 minutes in the refrigerator. Heat a pan or plate with a drizzle of vegetable oil. Grill the meat over medium-high heat until golden brown, for about 5-7 minutes, stirring occasionally. It ends with roast sesame and chopped chives at the top. Serve later.
Japchae
Ingredients
- 150 g of noodle sweet potato
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1/2 cup of fine strap carrot tea
- 1/2 sliced onion
- 1/2 cup of red peppers cut into stripes
- 1/2 cup of spinach tea
- 1/2 cup of chives cut into straps
- 1 tablespoon of chopped garlic
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 teaspoon of white toasted sesame to finish
- Gets up to taste
- Cooking water
Methods of preparation
In a large pan, put the water and bring over medium heat to a boil. Then put the pasta and cook for 8 minutes. Drain well, rinse with cold water and mix with sesame oil to prevent it from sticking. Reserve. In a large pan, heat the vegetable oil over medium heat. Fry the garlic, the carrots, the onion and peppers, mixing for 2-3 minutes. Add the spinach and chives. Mix well. Add the boiled pasta and mix everything in the pan. Season with soy sauce and sugar. Mix until everything is very hot and built -in flavors. Season the salt and finish with the toasted sesame. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
