Recipe for Korean noodles kuksi. Korean traditional kuksi recipe

Kuksu is a dish of Korean cuisine (sometimes in the post-Soviet space, Koreans pronounce "kuksi"). Guksu is noodles, also called various traditional Korean soups and noodle snacks. The peoples living in the Asia-Pacific region began to prepare various types of noodles around 6000 - 5000 BC. Currently, kuksu is prepared from various products: buckwheat, rice, wheat, corn, potatoes and some other products. The form of kuksu can be very different, as well as European types of pasta familiar to us.

We will tell you how and with what you can cook kuksu.

A universal recipe for cooking Korean guksu noodles at home

It is necessary to knead a non-watery dough from the flour of any cereal (wheat, buckwheat, rice, corn) or a mixture different types flour with the addition of water and, if you like, eggs (this will improve the dough). The composition of kuksu may also include different kinds natural starch, or pureed mass of boiled legumes. You can also enter the composition of the dough with vegetables and spices, although such techniques are not typical for Korean culinary traditions. The dough rests for about 20-30 minutes, after which we roll out the layers from it and cut it with a knife in such a way that products of the desired shape are obtained (then the kuksa can be boiled, or not used immediately, but dried on a towel and stored in a cardboard box) .

Kuksu of any kind is better to cook separately. We put kuksu-noodles in a container with boiling water, cook, sometimes stirring gently, until they float, then pour in a cup of cold water and wait until the homemade noodles float again, turn off the fire, drain the water, if you want, you can rinse.

Ready-boiled kuksu noodles can be served as a side dish in a second hot or cold dish, or in soups made from broth, meat, fish, vegetables, mushrooms, and seafood. Of course, all Korean dishes are heavily seasoned.

Hot Korean soup guksu with meat and vegetables

Ingredients:

• homemade kuksu of any kind - 0.5 soup cups per serving;
• meat (pork or chicken fillet) - 150-180 g per serving;
• chicken egg - 1 pc.;
• carrot;
• cabbage (Beijing or white cabbage);
• onion;
• garlic;
• greens (cilantro, basil, parsley, onion);
• spices (coriander, hot red and black pepper, fennel, sesame, etc.);
• soy sauce;
• Sesame oil.

Cooking

We cook everything separately (we have 3 main components: meat, guksu noodles and vegetables).

We cut the meat into thin short strips, cook with the onion and unground spices in the broth (discard the onion). We introduce a guy from the egg white and beat, after which we remove the meat and filter it into the broth (more conveniently into another clean saucepan).

In a frying pan, fry in sesame oil over medium-high heat chopped onions and carrots into small thin strips. Add cabbage and lightly stew everything together, stirring occasionally. Reduce the heat, pour in a little broth and cook with spices for about 8-15 minutes. We leave it under the lid.

Bring the pure broth to a boil and lay the kuksu-noodles. Cook until floating and for another 5-8 minutes, stirring occasionally.

Arrange in cups a little meat, stewed vegetables, noodles and add the broth in which it was cooked or pure meat broth (then you need to leave part of it in advance, or cook kuksu-noodles in water).

Season with soy sauce, sprinkle with chopped herbs and garlic. You can add sesame seeds. We serve a short-handled ceramic spoon with each cup of soup (they eat it in Far Eastern Asian countries). We also serve sticks. We eat broth with a spoon, and meat, noodles and vegetables with chopsticks. You can serve a cup of soju before the soup as an aperitif. We eat, enjoy and do not forget to slurp relatively loudly with pleasure, thus expressing our admiration for the culinary talents of the cook (it is customary in Korea).

Description

Kuksi in Korean- This is a traditional first course of Korean cuisine, which has already fallen in love with many gourmets far beyond the borders of the country. The recipe for making kuksi suggests that this soup can be served both cold and hot. Therefore, it will perfectly warm you on a cold winter evening or cool you on a hot, sultry day.

Korean kuksi is an amazing dish because it combines a fresh salad, a hearty side dish and a hearty soup. Have you ever imagined that one dish can replace an entire dining table? At the same time, kuksi is very light, but at the same time quite satisfying. And the taste of Korean soup is simply divine! Thin noodles and egg pancake are in perfect harmony with fresh vegetables, and fried meat makes the broth very rich and satisfying. Spices and spices will successfully emphasize all tastes and make kuksi amazingly fragrant!

However, in order to cook real Korean kuksi at home, you should remember the following recommendations:

• The noodles should be long and thin. The ideal option is the Korean noodles "Mochenka", very thin and almost transparent. Such noodles are prepared very quickly, it is enough just to soak it in water. But durum wheat spaghetti is also suitable, however, they will have to be boiled.
• As for meat, it should only be lean. Since the main advantage of kuksi is its lightness, you can use veal, chicken or turkey for its preparation. Pork is not suitable for classic kuksi.
• In order to get the most approximate taste of a real kuksi, use only fresh cucumbers and tomatoes and only sauerkraut .
• Without spices and spices, it is impossible to cook traditional Korean kuksi! In this regard, you can show imagination and use those spices that you love. However, no kuksi recipe is complete without dried cilantro and garlic, so they must be present.

Keep these basic guidelines in mind and you will be able to make real Korean kuksi. And if you have any questions, all the answers can be found in our step by step photo prescription. Believe that such a fragrant and warming dish will give you courage and help you overcome winter sleepiness.

Ingredients

• 
  (1 package)
• 
  (500 g)
• 
  (800-900 g)
• 
  (1 PC.)
• 
  (1-2 pieces)
• 
  (1-2 pieces)
• 
  (50-100 ml)
• 
  (2-3 l)
• 
  (taste)
• 
  (1-2 tsp)
• 
  (taste)
• 
  (taste)
• 
  (taste)
• 
  (taste)
• 
  ()

Cooking steps

The meat must be thoroughly washed and dried with a paper towel. Cut the meat into oblong sticks about 5-6 centimeters long, as shown in the photo.



Pour into the pan vegetable oil and put on fire. Only when the oil is hot, you can spread the minced meat.



Fry it until it turns golden. In order for the meat to be soft and juicy, in no case should it be fried over low heat, otherwise it will turn out to be hard, like rubber.



Add a tablespoon of vegetable oil to a separate pan and put sauerkraut there. Simmer it for 7-10 minutes over low heat.



In the meantime, you need to prepare the broth for kuksi. Type in a saucepan 2-3 liters of purified drinking water and bring it to a boil. When the water boils, add table vinegar, granulated sugar, bay leaf, red hot peppers and black fragrant. Salt the water well. If you use fresh cilantro, it must be washed and finely chopped. Add chopped fresh or dried cilantro to the simmering broth and cover, reduce heat and simmer for 10 minutes.



While the broth is cooking, prepare the egg mixture for the pancake. Take a deep container and break one egg into it, salt and pepper a little. Using a whisk, beat it and pour it into a hot frying pan, after greasing it with vegetable oil. Fry the egg pancake on both sides for a few minutes, then put on a dish and leave to cool.



Prepare Korean noodles "Mochenka" by soaking it in hot water for a few minutes. The thickness of the noodles can be different and the cooking time as well, so follow the instructions that are described on the package. Urine can be replaced with regular spaghetti, but you need to choose the thinnest ones. Now take a roomy dish in which you will form the Korean kuksi. First put the cooked noodles on it.



Next, send the stewed sauerkraut, evenly leveling it.



Spread the fried meat in the next layer.



Wash and dry fresh cucumbers and tomatoes. Cut the vegetables into thin strips, as shown in the photo. Cut the cooled egg pancake into long strips. Put the chopped vegetables and egg pancake on top of the fried meat.



Pour vegetables, noodles and meat with hot broth. If you want a thinner kuksi, add more broth, if not, less.



For a richer soup flavor, add a little soy sauce and garlic. That's all! Homemade kuksi in Korean is completely ready! This is a surprisingly light soup that will saturate your body and give you a cheerful mood. Agree that in the photo it turned out to be very appetizing. And the aroma and incredible taste that Korean kuksi is famous for will fall in love with everyone who tries a spoonful of this famous dish!



Enjoy your meal!

Today I found a recipe on the Kazakhstan site "Center of Gravity" KUKSI (Korean HOT soup) from the author

Girls, I finally cooked a cookie!

Then it took off.
Part 1.

Let's marinate the meat first.
To do this, cut it into thin sticks (like french fries):

Then add chopped garlic, half a teaspoon of sugar, green onions and soy sauce to the meat (not too much, but not too little, so that all the meat is immersed in the sauce):

Now we press it on top with a plate and leave it for at least 30-40 minutes so that the meat has time to marinate:

After 30-40 minutes (or more), we fry our meat in a cauldron with onions and cabbage:

Thanks to the marinade, we no longer need to add any spices, including salt.

Part 2.

We start preparing salads (hemi).
Finely chop the cabbage. It is desirable that the bars were 2-3 mm wide.
For convenience, turn the cabbage “on its back” and start cutting with a sharp knife:

Cucumbers are also cut as thinly as possible. It is desirable that they be transparent (thickness 1-2mm.):

Now we salt and crush both salads, so that juice appears. We leave for 15 minutes.

After 15 minutes, squeeze the vegetables from the juice and start seasoning.
Add: finely chopped cilantro (1 bunch per kilogram), black pepper, garlic, vinegar (about 2 tablespoons), red pepper ...

In a cauldron, in a large amount of sunflower oil, fry the onion (two medium onions per salad). We bring the onion to transparency and, together with the oil, add it to the salad dressing, and pour the hot oil directly onto the red pepper:

Mix everything thoroughly. Add a little soy sauce to the cucumber salad. Everything else is the same.

Part 3

Cooking egg roll.
Everything is simple here. Beat 4-5 eggs with salt.

Fry in portions in a pan, like pancakes:

We roll the pancakes into rolls and cut:

We can also cut the tomatoes into cubes.

Part 4

As for soy sauce, it should be Korean, obobok sauce is ideal. You can also find Korean durum wheat noodles for Kuk-si:

So, boil special noodles, rinse in cold water and immediately divide into portions:

Put in a deep bowl and pour hot beef bolon:

Or you can cook a cold version of the broth ( boiled water, soy sauce, vinegar, tomatoes, salt)

Then add the finished meat, hemi, roll and tomatoes:

And Bon Appetit!

Be sure to cook. Believe me, it is very tasty and time will not be spent in vain. Plus, there are a lot of benefits!

Blue, thanks for the recipe!
If I cook a cold dish - cool separately or mix everything and then cool?

The broth then meat is not used?

Meat broth only for hot option. Usually I put the meat left from the broth in the refrigerator and, on occasion, fry it with potatoes, it’s also delicious.
And in general, I like it when there is already boiled broth in the refrigerator, you can cook any soup in a hurry.
And for the cold version of kuk-si, you will need boiled water, soy sauce, vinegar, tomatoes and salt to taste.
But we like hot more

Today we will consider the recipe for kuksi soup prepared at home. This is a very tasty Korean dish that can be eaten both hot and cold. It is prepared from noodles, pork, beef or poultry, fresh vegetables and broth. It can be made with fresh or sour cabbage. It contains a large number of ingredients, but all of them light and relatively low-calorie, so this soup is usually poured into large plates in huge portions. Koreans eat it with chopsticks, but we eat it with a fork. Let's understand in detail the process of its creation.

Korean-style kuksi with sauerkraut

Kitchen appliances and utensils: knife, frying pan, saucepan, cutting board.

Ingredients

Choosing the Right Ingredients

• Noodles can be taken specifically for kuksi, or any ordinary thin one. Koreans use noodles called Mochenka for this dish. It is long, like spaghetti, very thin and transparent. You don't need to boil it, just soak it in water. For this soup, breaking it is also not worth it. Ordinary spaghetti, which must first be boiled, is also suitable.

• Cabbage is used both fresh and sauerkraut.. By the way, by classic recipe add sauerkraut. If you choose fresh, then cut it into thin strips, add a little salt and pepper and let stand for 5 minutes.

Step by step recipe

video recipe

Dear cooks, in this video you will see a detailed recipe for cooking Korean-style kuksi with meat. You will be able to find out what products will be in preparation and what happens in the end.

Korean soups are very popular among people of different nationalities, because they combine many delicious ingredients and a very tasty sauce. Let's meet you with another recipe for kuksi soup, which is in Korea eaten hot in winter and cold in summer. In kuksi soup, or “kuksu”, as its name sounds right in its homeland, you can control the spiciness by increasing or decreasing the amount of seasoning. Here is such a universal dish that we will cook together today.

Kuksi with Korean carrots

Time for preparing: 40 minutes.
Servings: for 10 servings.
Calories: 112 kcal per 100 g of product.
Kitchen appliances and utensils: hob, frying pan, saucepan, knife, cutting board.

• Such the dish is prepared in three stages. First you need to prepare the noodles, then chumi - these are separately cooked products from meat, scrambled eggs and vegetables. Then muri - broth for kuksi.
• Usually kuksi is served in large portions, because it belongs to very light dishes.

• Korean women can add various ingredients by choosing any meat and vegetables. Each such hostess has her own delicious recipe kuksi soup. By the way, since this soup is classified as a light dish, meat in it often add chicken or beef.
• Also, spices are very important for getting the piquancy of this treat, so their presence in the soup is a must.

Step by step recipe

1. Boil 300 g of noodles in salted water, rinse the finished running water, cover and leave.
   
2. Cut 400 g of pork into small pieces, fry, add finely chopped onion and salt to taste. Fry until fully cooked.
   
3. Cut 250 g of cabbage into thin strips, add 0.5 tsp each. salt, sugar and vinegar, a pinch of red pepper and 1 tbsp. l. vegetable oil. To mix everything.
   
4. Cut 250 g of cucumbers, pour 0.5 tsp. salt, a clove of minced garlic, one onion cut into half rings, 0.5 tsp. pepper, 1 tsp vinegar. Mix well and pour 1 tbsp. l. vegetable oil.
   


5. Grate 2 tomatoes, mix them with 150 g of soy sauce, 1.5 liters of water, add 1 tsp each. salt, sugar and vinegar. Send a bunch of chopped dill here. You can warm the mixture a little so that all the spices dissolve.
   
6. Pour pasta into a serving plate, pour muri over them, put meat, cabbage, Korean-style carrots, cucumbers, scrambled eggs on top.
   

video recipe

Dear chefs, I invite you to watch a short video in which you can see all the details of creating a delicious Korean soup.

Feed options

• Serve this soup in large portions.. Top with chopped parsley.
• I had a chance to try this soup in Korean version. Then they brought it to me in a deep, wide plate, pasta was laid out around its circumference, and in the middle were vegetables with meat. To be honest, at first I was afraid to eat it, because I thought that there was a lot of everything in it, but when I tried it, I couldn’t tear myself away. Then I realized that their large portions of soup are not as big as they seem at first glance.

cooking options

• Korean dishes are rich in spices and often vegetables are served raw in their recipes.. And this is good, because raw vegetables have a lot of useful substances, and marinades and seasonings make them very tasty. Such dishes will be an ideal snack on the festive table and at any other time. After their use, satiety and a pleasant lightness in the stomach are felt. I would like to introduce you to some simple recipes delicious Korean salads.
• Very tasty with this simple recipe. By the way, it can also be used when serving kuksi soup. This is a savory salad that goes well with any meat or fish dishes.
• It is incredibly spicy. For me, the main advantage of such salads is the fact that all vegetables are used raw. For us, this is an excellent occasion to enjoy not only a tasty, but also a very healthy dish.

• Prepare light and vitamin when using Chinese cabbage. As Korean women admit, in their homeland this dish has faded into the background, but in some families it is prepared quite often. This food is good for health, the basis is fresh Beijing cabbage, which low-calorie and does not harm the figure. By the way, there are several options for its preparation and combine it with various vegetables. I have prepared a very easy recipe especially for you, which I use myself. This appetizer will perfectly complement the holiday table. Try it, you will like it.
• Take in your piggy bank a very easy and delicious recipe. In our country, it is popular and has Russian roots, because it was invented by Korean settlers in Stalin's time, when the people were starving. In those years, Koreans prepared almost all plants in this way, from carrots to burdock. But then they had no idea that this dish will retain its relevance for a long time.
• By the same principle, you can cook seafood and get an unusually tasty and spicy dish. So easy to cook, which will be a great appetizer on the festive table and an alternative to the usual slightly salted herring. My dad always makes it himself and pleasantly surprises us with his culinary skills.
• We all know about the benefits of squid, but we don’t always cook them according to various reasons. I have been looking for an easy squid recipe for a long time to make a delicious snack out of it, and I found a great option that cooks very quickly and eats them, by the way, the same way. Try and diversify your fish menu with such a spicy salad.

Dear cooks, I am very pleased to share with you easy and simple recipes. delicious meals. I hope that today I was able to become useful to you and you are already ready to serve delicious kuksi to your household. Write in the comments if you liked the resulting product? Perhaps you have very interesting and light dishes in your bins that you constantly cook for your loved ones just like that and for the holidays. Share these recipes with me, I will definitely use them and please my family with them. And now I wish you bon appetit and good mood!

Korean cuisine has gained wide popularity in Russia. The national dishes of this country are very spicy and spicy, stimulating the appetite. Korean chefs use for cooking products familiar to us, only supplemented with incredible burning spices and hot seasonings. Such saturation of food gives the dishes an unusual aroma and pleasant qualities.

Korean cuisine is similar to Japanese and Chinese in many ways.
It differs from others primarily in the abundant use of spices, spices and seasonings, garlic, onions, peppers, ginger and sesame, sauces. Widely used, (aji-no-moto, mannegi, weijin, adinomoto) is a white crystalline powder that enhances and improves the taste of many dishes. Diluted in salted water, it tastes like a concentrated mixture of chicken and mushroom broth. It is he who gives a specific taste to national dishes.

Koreans also use very widely soy. Soy sauce is a ubiquitous Korean dish. Soy cheeses, pastes, milk, cottage cheese usually replace animal products, and dairy products are practically not used.

The most popular vegetable dish in Korea is kimchi. Kimchi is pickled cabbage, radish, or other vegetables that are cooked with spices. They differ from each other in a set of components and salting methods, moreover, in different times kimchi is prepared in many ways.

Another feature of Korean cuisine is the desire to exclude or drastically limit the combination of products that can adversely affect human health. For example, the abundance of spicy dishes softens unleavened rice, which is a must in a meal. It protects the digestive organs from the aggressive effects of hot spices and acts as an adsorbent. Another example is tomatoes. They are not eaten with salt, but with sugar! It turns out that the use of tomatoes with salt contributes to the deposition of salts.

Sugar Koreans add literally to everything: meat, fish, vegetable dishes and even in salads - they say, to meet the body's need for glucose.

Another example of a balanced diet for Koreans is the combination of meat and fish with vegetables and fruits. They never eat potatoes with meat, because this combination makes digestion difficult and contributes to obesity.

Many national dishes in Korea are considered not only preventive against some diseases, but also curative.

GOOD TO KNOW: Monosodium glutamate(aji no moto, umami, weijing, weisu)

Monosodium glutamate is a white crystalline powder of a salty-sweet taste, slightly similar in appearance to salt or sugar and highly soluble in water. By itself, this substance has virtually no taste or smell, but enhances the taste of meat, poultry, seafood, mushrooms and some vegetables, while not having any effect on fruits, sweets and eggs.

Japanese scientists isolated this substance from seaweed not so long ago - in the 20s of the last century - and gave their offspring the quite logical name “aji no moto”, which translates as “root of taste”. Glutamate also has another Japanese name - umami, "essence of taste."

Today, the champions in the use of glutamate are the Chinese (they call glutamate "weijing" or "weisu"). An aqueous solution of powder with salt, slightly reminiscent of meat broth in taste and smell, they use as a seasoning for soups, vegetable, cereal dishes, cold appetizers and sauces.

In the mid-70s, scientific storms raged around monosodium glutamate - it was considered the cause of a number of diseases, there was even a theory that it was because of weijing in Chinese dishes that many Europeans could experience an allergic reaction, which was dubbed "Chinese restaurant syndrome" - slight dizziness, nausea, sweating, chills, headache. And yet, most of the charges against the unfortunate seasoning were removed, declaring glutamate quite safe. food additive, leaving behind the "Chinese restaurant syndrome" and Negative influence for asthmatics.

Many well-known ready-made seasonings contain sodium glutamate (for example, "Vegeta" - Vegeta), in addition, it is widely used in the production of boiled sausages, canned meat, semi-finished products, salads, since it really enhances the natural taste of products.
Most Korean cuisine recipes, like Chinese ones, have this additive.

Now to your attention the main recipes of Korean cuisine. We do not pretend to be unique, since the process of preparing each dish is a flight of the chef's imagination!

KOREAN CARROT

Ingredients:
Carrots - 1 kg, onions - 1 head, garlic - 3-5 cloves, highly diluted soy sauce - to taste (the main thing is not to overdo it!), Vinegar - half a cup, vegetable oil 4-5 tbsp. spoons, sesame oil - 1 teaspoon (or sesame seed- 1/2 teaspoon), ground pepper (hot red and black), salt, sugar - to taste, aji no moto - 1/2 teaspoon.

Cooking:
Add sugar, salt, vinegar to chopped carrots, rub lightly and leave for half an hour.
Then recline on a sieve, let the juice drain, form a slide in a bowl convenient for mixing.
Add black ground pepper to carrots, aji no moto, pour in soy sauce.
Coarsely chop the onion and fry until firm golden color colors in vegetable oil, then remove it (do not overcook the onion, otherwise it will be bitter).
(According to another version, the onion is cut into rings, lightly fried, but not thrown away.) The choice is yours!
Next, add red hot pepper, coriander, sesame seeds (if we use it) to a pan with heated oil (with or without onion) and let the spices warm up.
Mix boiling oil with spices with carrots. Squeeze out the garlic. If we are using sesame oil and not seed, it's time to add that as well. Do you feel the aroma?
Close the lid tightly and let the salad cool. It's better to forget about it for a while.
If the salad stands in the cold for about a day, it will become even tastier!

Note:
Korean carrot seasoning is now on sale. There is an instruction or recipe on the back of the package, follow this instruction, but take the advice from this recipe.

SWEET AND SOUR GARLIC

Ingredients:
"Young" garlic - 1 kg, salt - 200 g, granulated sugar - 200 g, table vinegar - 100 g, peppercorns

Cooking:
Boil the marinade (water, salt, sugar, pepper, vinegar) and pour hot garlic over it. Allow to cool and put in the refrigerator. After 2-3 days, the garlic is ready.

If you like it spicier, add a pod of hot pepper. Do not cut the pod, then the brine will not be spicy.
By adding 1 small beet, cut into slices, you get a brine of the corresponding color, and hence garlic.
Don't ignore garlic arrows add them to the marinade.

KOREAN BEET

Ingredients:
Beets - 500 g, garlic - 3 cloves, ground black pepper - 1/3 tsp, spoons, vegetable oil - 1/3 cup, table vinegar - 2 tbsp, salt - to taste.

Cooking:
Coarsely grate the beets (or finely chop them into cubes), add finely chopped (or finely grated) garlic, pepper, vinegar.
Put in a water bath for 20 minutes. Heat the vegetable oil in a frying pan to a hazy state, add to the beets, mix, let cool and refrigerate for 12 hours.
Try it, very tasty!
Note: Strictly follow the recipe, otherwise it will not work!

KIMCHI

GOOD TO KNOW: Just as caviar is the hallmark of national gastronomy in Russia, wine and cheeses in France, pickled vegetables kimchi in Korea. This is one of the most characteristic symbols that embodies Korea and its culture better than others. This spicy snack is an integral part of any Korean menu.
WHAT IS KIMCHI USEFUL? Well-fermented kimchi has antibiotic characteristics, as the lactic acid bacteria produced during fermentation inhibit the growth of harmful bacteria. These bacteria not only create the starter, but also prevent over-fermentation by keeping other bacteria from growing in the gut. Lactobacilli produced as a result of fermentation block the growth of harmful bacteria in the internal organs, stimulate the secretion of pepsin, a protein analysis enzyme in the stomach and intestines, helping digestion normalize the distribution of bacteria in the internal organs. In this way, kimchi inhibits the influence of harmful bacteria, reducing the acid index in the intestines like yogurt, and when kimchi ripens, the content of lactic acid bacteria increases. Kimchi is an alkaline supplier that guards against acidic toxins formed by the oxidation of the blood when there was too much meat or sour food at dinner. Kimchi is also considered an effective hangover cure. In addition, the lactic acid formed in kimchi is effective in preventing diseases such as obesity, diabetes, and cancer of the stomach and intestines. Kimchi protects against atherosclerosis by reducing the amount of cholesterol in the blood.
Kimchi is an antioxidant and active ingredients such as vitamin C, carotene, phenolic compounds, and chlorophyll, etc., inhibit aging, especially of the skin. Chinese cabbage, which is used to make kimchi, has the ability to prevent colon cancer, and garlic protects against stomach cancer. Garlic is used in almost all kinds of dishes in Korea and is a very important ingredient in kimchi. ground red pepper, the main component of kimchi, aids digestion by stimulating the secretion of gastric juice, and is an antioxidant with plenty of vitamin A and C. The allicin contained in garlic activates the metabolism, helping the absorption of vitamin B. In addition, ginger increases appetite and stimulates blood circulation.
There are, according to experts, more than 100 types of kimchi. In Korea, it is served even in Western or Chinese restaurants, and even in pizzerias. Kimchi is even added to pizza and hamburgers. And children begin to give kimchi from about three years old, washing cabbage pieces in water, which somewhat softens the spiciness of this dish, although after this procedure it still remains very spicy.
In Korea itself, there is a huge kimchi industry, festivals of this dish are held, museums have been created and a real cult of this truly national dish reigns.
Jeonju University has the only faculty in the world to teach the technology of the production of this dish. Graduates during their studies are dismantled by companies engaged in the production of a national product.
Every fall, the housewives of Seoul compete in the art of fermenting kimchi. It is believed that a good Korean wife should be able to cook up to 30 (!) varieties of kimchi. And as the Koreans themselves say, the skill of a cook is often determined by his ability to cook this dish.

CHINESE CABBAGE KIMCHI

Ingredients
Cabbage - 500 g, ground red pepper - 5 g, carrots - 60 g, garlic - 15 g, salt - to taste.

Cooking:
Put a head of Chinese (Beijing) cabbage in salted water for 2-3 days under pressure (the water temperature should be below room temperature.
The cabbage is ready if it tastes a little undersalted. Cut the head of cabbage into four parts.
Grate the carrots (shavings), season it with red ground pepper, crushed garlic, thinly sliced ​​slightly undercooked meat, and spread it all evenly between cabbage leaves, pour salted water, put in a cold place (from 0 to - 3g)

You can not cut the head of cabbage, but simply by spreading the leaves, spread the filling between them. The filling can be anything. After that, collect the cabbage together and rewind with food thread. The rest of the recipe steps.

NABAKKIMCHHI

Ingredients:
Radish - 1 kg, parsley - 300 g, pears - 300 g, green onions - 50 g, garlic - 30 g, ginger - 5 g, salt - 100 g, ground red pepper - 10 g.

Cooking:
This is kimchi made from radish cut into squares. Usually served with other dishes for appetite.
Cut the radish into flat squares with a side of 1.8 cm and a thickness of 0.2 cm.
Peel the pears and also cut them into thin squares with a side of 1 cm. Cut the green onions into 3 cm pieces.
Chop and mince ginger and garlic.
Separate the root and leaves from the parsley, and wash the stems and lightly salt.
When it wilts, rinse in cold water and cut into pieces of 5-6 cm.
Mix the radish with ground red pepper, grind and after it turns red, mix with pear, parsley and salt.
Put in a dish for salting. After an hour, pour in water salted to taste, season kimchi with onion, garlic and ginger, let it brew.
Note:
When foam forms, kimchi dishes should be put in a cold place.
The nabakimchi must float on top, so a sufficient amount of brine is needed.

PIGODI (KOREAN PIE)

Korean pies (pigodi) are reminiscent of manti, but the fluffy yeast dough and savory filling give this dish a unique taste. The fillings can be varied. yeast dough and steamed pies are prepared, they turn out to be airy, the dough is porous. It is delicious! You'll like it! We offer 3 recipes to choose from. Try it!

RECIPE 1

Ingredients: Yeast dough - 500 gr. Chicken fillet - 500 gr. Carrots in Korean - 100 gr. Onion - 1 pc. Soy sauce - 4 tbsp Flour - 2 tbsp

Cooking process:
1. Chicken fillet cut into small pieces.
2. Add Korean-style carrots and soy sauce to the minced meat.
3. Cut the onion into thin half rings.
4. Mix the onion with minced meat and leave for 30 minutes.
5. Roll out the dough with a thickness of 5-6 mm.
6. Lay the filling evenly.
7. Blind a pie.
8. Cook the pies in a pressure cooker / double boiler for 25 minutes.
Before cooking, the pies should stand for 15 minutes. in a warm place.
Serve with soy sauce.

RECIPE 2

Ingredients: water (warm) - 1 l; flour - 1.5 - 2 kg; salt and sugar (one teaspoon each); dry yeast - 1 tbsp; white cabbage - 1 kg; minced meat - 800 g; onion - 2 pcs; spices and salt (to taste); butter;

Cooking process:
Knead yeast dough. Pour the yeast and sugar into the water, cover with a lid and leave to completely disperse the yeast.
Then mix the remaining water with salt, yeast and flour. The result should be a soft and elastic dough. We leave the dough, covering it with a napkin, let it rise. We crush the dough when it rises and let it rise again.
At this time, we will deal with the filling. Cabbage should be chopped very thinly and mixed with finely chopped onions. Then we mix cabbage with onions with minced meat (pork + beef). Add spices, salt to taste and mix everything thoroughly. (you can add potatoes cut into small cubes)
We make balls from the dough and roll out cakes from them, like on pies. We put the stuffing. Then we fasten all the edges and put them on the tiers of the pressure cooker, which should be greased with butter. When laying out pigs, you should leave a larger distance between them, because. yeast dough and it will increase a little more.
We put the pressure cooker on the fire and cook for 45-50 minutes.
Serve pigodi with soy sauce or any other that is loved in your home. It is also very good to cook Korean-style carrots for pigodi.

RECIPE 3

Ingredients: Filling: fatty pork - 1.5 kg onion - 5 medium onions medium forks of white cabbage coriander pepper black salt soy sauce - 2 tablespoons Dough: wheat flour 5 cups milk 2 cups yeast 1 packet salt 2 tsp sugar 2 tbsp spoons

Cooking process:
Let's put the dough first. Warm milk to 40-50 degrees. Dissolve 1 tablespoon of sugar and yeast in milk. Wait 15-20 minutes until a “cap” of foam appears on the milk.
In a large bowl, mix 5 cups flour, 2 teaspoons salt and 4 tablespoons vegetable oil. Add milk with yeast, knead the dough (so as not to stick to your hands). Leave warm (I put on a pot of hot water) for about an hour. Waiting for it to rise.
While the dough is rising, prepare the filling. Finely chop the pork Finely chop the onion and chop the cabbage just as finely. Fry the onion until golden brown, add meat and cabbage. Then put salt, pepper, coriander and a couple of tablespoons of soy sauce. Please note that the filling should be salty and well peppered! We simmer (without water!) for about 20 minutes - not until fully cooked, cool.
In the meantime, our dough has risen. We roll out rather dense (not thin) “circles”. We spread the filling on them and pinch as you like.
We put the pressure cooker (steamer) on maximum fire, add salt to the water for a more active steam. Lubricate the grates with oil and lay our pies on them loosely. Depending on the number of pigodi in the pressure cooker, cook them at maximum heat (without opening the lid) from 15 to 25 minutes.

P.S. These pies can be frozen, but their peculiarity lies in the fact that they must first be cooked and ready to be sent to the freezer.

GREEN SALAD FRIED WITH SHRIMP

Ingredients:
Green salad - 500 g, shrimp meat - 300 g, baked pork interior fat - 3 tbsp. spoons, dessert wine - 1h. spoon, sugar - 2 teaspoons, green onions - 50 g, soy sauce - 2 tbsp. spoons, starch - 1 tbsp. a spoon.

Cooking:
Separate the lettuce leaves from the stems. Cut the stems into strips 3 cm long, boil for 3-4 minutes and remove.
Heat a frying pan with lard and fry the shrimp meat, add finely chopped onion, lettuce stalks and fry too.
Add wine, soy sauce, sugar.
Fry over high heat, stirring.
After 1-2 minutes, grease with thickly diluted starch, drizzle with oil and serve.
Note:
Along with wine, soy sauce and sugar, you can add a pinch of monosodium glutamate.

Roasted PEPPERS WITH TOMATOES

Ingredients:
Sweet pepper - 500 g, tomatoes - 100 g, garlic - 20 g, sugar - 1 tbsp. spoon, monosodium glutamate - 1/2 teaspoon, ground black pepper - 1/4 teaspoon, salt - to taste.

Cooking:
Free the fruits of sweet pepper from the stalks and seeds, rinse and cut into pieces 2 x 3 cm in size, fry over high heat in oil for about 2 minutes.
Prepare the sauce in another pan - scald the tomatoes with boiling water, peel, cut into slices and simmer with salt and sugar until a homogeneous mass is obtained.
At the end, add monosodium glutamate, mix and remove from heat.
Put the fried peppers here and sprinkle everything with chopped garlic.

STUFFED TOMATOES

Ingredients:
Tomatoes - 1 kg, shrimp meat - 150 g, ham - 50 g, tomato paste - 50 g, cognac - 5 g, salt - 7 g, starch - 40 g, loin - 300 g, boiled mushrooms- 75 g, egg - 3 pcs., soy sauce with hot pepper - 30 g, fragrant vegetable oil - 1 hour. spoon, melted pork fat - 100 g.

Cooking:
Cut each tomato into two parts, carefully remove the pulp with seeds.
Finely chop the loin, shrimps, mushrooms, ham, add egg white, salt, cognac, mix and fill the tomato halves.
Sprinkle a slice of tomato with cornstarch and place the slice in the egg yolk.
Melt pork fat in a deep frying pan and fry stuffed tomatoes in it for 2 minutes, turning over.
Then pour over with tomato paste, sprinkle with cognac, salt, add peppered soy sauce and fry until tender.
Sprinkle with fragrant vegetable oil before serving.

ROASTED TOMATOES

Ingredients:
Tomatoes - 300 g, eggs - 2 pcs., dry starch - 150 g, chicken broth - 100 g, salt - 2.5 g, monosodium glutamate - 2 g, onion - 10 g, ginger - 1 g, vegetable oil - 100 g

Cooking:
Wash the tomatoes, remove the stalks, cut into slices about 1 cm thick.
Release the eggs into a bowl. Dissolve 20 g of starch in a small amount of water.
Pour the rest of the starch in an even layer on a plate, put the tomato slices so that they are covered with starch on both sides.
Put the pan on the fire, pour about 90 g of oil so that the whole pan is covered with it. Tomato slices, dipped in an egg, fry on both sides until golden brown, and then put on a plate.
Wash the frying pan and put it on fire again, pour 10 g of oil, put chopped onions and ginger, remove them after the aroma appears.
Pour chicken broth, add salt and glutamate, thicken with diluted starch.
Pour this sauce evenly over the roasted tomatoes and serve.

KOREAN-STYLE AUPLANT SALAD

The recipe for this simple Korean salad is interesting in that it can be taken as a basis. And by adding various products to it, for example, fried bell peppers or onions, Korean carrots, greens or adjika, this salad can be modified and give it more and more taste. Thus, by mixing new ingredients, you can achieve an original taste and a new salad will become one of your signature dishes. This recipe is also good because vegetable oil is not used in the preparation of eggplant, which means this dish is low in calories. Products are based on one small salad bowl.

Ingredients: 1-2 medium eggplant (0.5 kg), 3-4 cloves of garlic, soy sauce 3 table. spoons, a small bunch of green onions, half a lemon, 1 tsp. a spoonful of sugar, to taste hot ground red pepper, 1 tsp. spoon with a slide of roasted sesame seeds.

Cooking method:
Bake the eggplant with the peel in the oven, microwave or bring to readiness in a double boiler, after cutting it lengthwise into two parts. You can also boil in water (2 tablespoons / 1 liter of water). In this case, after cooking, eggplant must be put under pressure for a while so that excess liquid is drained. The main thing is to make sure that during cooking the vegetables do not turn into porridge. Those. eggplant should be soft, not raw, but at the same time elastic (after all, it will still need to be cut). When cooking pasta, this stage of readiness is called “al dente”.
Next, you need to cut the eggplant into fairly large cubes-slices. For example, cut each half lengthwise into 4 pieces, and then cut long strips across into 2-3 pieces.
Add finely chopped green onions and garlic to the eggplant salad bowl. Squeeze the lemon juice there and pour in the soy sauce. Sprinkle the salad with a pinch of ground red pepper for spiciness and add sesame seeds (preferably, but, in extreme cases, you can do without them). Mix the salad gently, let it brew for a couple of hours and you can serve it to the table.

HE OF EGGPLANT

Beijing and sea ​​kale in Korean, as well as Korean carrots, have become a very popular dish and have received a permanent residence permit on the tables of Russians. They are prepared on weekdays and holidays. Using seasoning for Korean carrots, you can cook many more different dishes. For example, heh with eggplant. Of course, Heh from fish and meat is very popular, but Heh from eggplant is considered no less tasty.

To prepare this dish based on one deep plate (salad bowl), need:
1 piece of eggplant (medium size), carrots, onions and bell peppers, grows half a cup. oils, 2 table. spoons of seasoning for Korean carrots and apple cider vinegar, 3-4 medium cloves of garlic, 1 table. spoon of soy sauce, 2/3 tsp. spoons of sugar with salt.

Cooking method:
Cut the eggplant along with the peel lengthwise into slices-plates 0.5-0.7 mm thick, and then cut across or obliquely into thin strips. Sprinkle the eggplant straws with salt and leave for about half an hour so that bitterness comes out of it.
While the eggplants are settling, you can have time to grate the carrots on a special grater (for Korean carrots). To this add thinly sliced ​​\u200b\u200bhalf rings onion and chopped bell pepper with thin noodles. Sprinkle the vegetable mixture with sugar and salt, crush a little and leave for half an hour. After 30 minutes, drain the released juice, add seasoning, mix everything. If you like very spicy, in addition to the seasoning, you can add a pinch of hot ground red pepper.
Squeeze the liquid from the eggplant straws with your hands, then throw it into boiling water and boil for two minutes, no more, so as not to overcook. Throw away in a colander. When the liquid comes down, add the eggplants to the vegetable mixture, add chopped garlic and soy sauce there. Mix.
In a frying pan, heat the oil until smoke appears, pour vegetables with boiling oil, mix, add vinegar. Once again, mix thoroughly, cool and, preferably, let it brew for about 3-4 hours.
Instead of seasoning for Korean carrots, you can take other ground spices - 0.5 tsp. spoons of coriander and 1/3 tsp. spoons of black and red pepper. If you do not find apple cider vinegar, you can replace it with ordinary table vinegar 6% vinegar.

SNACK "IN THE POWER OF THE DRAGON"

Ingredients:
1 kilogram of eggplant, half a kilogram of white cabbage, 2-3 medium-sized carrots, ground spices: coriander, black and hot red pepper, sugar / salt - to taste, 5 cloves of garlic, 2-3 tbsp. spoons of 9% vinegar, rast. frying oil.

Cooking method:
Grate the carrots on a special grater with a narrow straw, finely chop the cabbage in another bowl. Sprinkle the vegetables with salt and sugar and mash with your hands. Let stand for a while, if liquid is released, drain it.
Combine carrots and cabbage together, pour in vinegar, add chopped garlic and spices. Mix the mass thoroughly and let it brew for about two hours.
Cut the peel from the eggplant, cut into cubes - 5-6 cm in length and 1 cm in thickness. Sprinkle with salt and let stand for half an hour. During this time, they will release bitter juice. Wash the eggplant, squeeze it well with your hands and fry in batches until golden brown in hot oil.
After the eggplants have cooled, they must be added to carrots and cabbage, pour in a little vegetable oil, mix thoroughly and let it brew - the more the better. This appetizer is especially good on the second day. Try it, very tasty!

EGGER IN SOY SAUCE WITH GINGER

Ingredients:
Eggplant - 1 kg, soy sauce - 4 tbsp. spoons, starch - 1 tbsp. spoon, onion - 1 head, garlic - 1 head, ground ginger - 1 g, salt - to taste, vegetable oil - 2 tbsp. spoons.

Cooking:
Peel the eggplant, cut into slices 1.5 cm thick, and then cut out diamonds 3 × 1.5 cm in size.
Heat the oil, fry the diamonds in it and remove. Mix in a bowl soy sauce, chopped onion, ginger and starch, liquid diluted cold water.
Heat a deep frying pan, dip the eggplants into it and pour in the cooked sauce.
Mix thoroughly - and after 1-2 minutes the dish is ready.
You can add finely chopped garlic.

Zucchini SALAD

Ingredients:
Zucchini - 500 g, green onions - 20 g, young garlic - 20 g, vegetable oil - 15 g, salted sesame seeds - 3 g, red pepper (as decoration) - 12 g, salt - 20 g.

Cooking:
Cut small zucchini lengthwise into two halves, and then cut across in the shape of a half moon; if large zucchini, then chop, then sprinkle with salt.
After 10 minutes, when the zucchini is wilted, gently squeeze out (if the zucchini is squeezed too hard, the taste of the salad will deteriorate).
Pour vegetable oil into a saucepan, put zucchini and quickly simmer over high heat without lifting the lid.
When they are ready, add chopped onions, sesame seeds, garlic, mix and sprinkle with thinly chopped red pepper or ground on top.

Zucchini scones

Ingredients:
Zucchini - 1 kg, flour - 4 tbsp. spoons, eggs - 2 pcs., granulated sugar - 1 tbsp. spoon, salt - 1/2 teaspoon, vegetable oil - 3 tbsp. spoons.

Cooking:
Peel the zucchini, grate, add flour, sugar, beaten eggs, salt and mix thoroughly.
Heat vegetable oil in a deep frying pan and fry the zucchini tortillas in it until light yellow.

CABBAGE SWEET AND SOUR WITH PEPPER

Ingredients
Cabbage - head of cabbage medium size, carrots - 4 tons, red pepper - to taste, allspice - 10 peas, sesame oil (or overcooked and ground sesame seeds) - 10 g, monosodium glutamate - 5 g, vegetable oil - 20 g, vinegar - 10 g, sugar - 20 g, salt - to taste.

Cooking:
Cut the cabbage (without the stalk) into squares, and the carrot into thin strips.
Pour boiling water for 5 minutes, then rinse with cold water.
Remove the stalk and seeds from the red pepper, cut it into small pieces and fry in vegetable oil, making sure that the pepper does not turn black.
Dilute salt, sugar, vinegar in 50 g of water in such a proportion that none of the components prevails over the other.
Put cabbage and carrots in a saucepan, add allspice (it can be replaced with a mixture of ground allspice and black pepper), pour in oil with fried red pepper and a solution of sugar, vinegar and salt.
Mix well and leave for 2 hours.
Then mix again and transfer to a salad bowl, pour over with sesame oil or sprinkle with overcooked and ground sesame seeds.

ACUTE CUCUMBERS

Ingredients:
Fresh cucumbers - 1 kg, pickled or pickled cucumbers - 500 g, ground ginger - 1/2 teaspoon, dry red pepper - 2 pods, fragrant vegetable oil - 3 tbsp. spoons, vinegar - 1 tbsp. spoon, soy sauce - 2 tbsp. spoons, monosodium glutamate, salt - to taste.

Cooking:
Wash fresh cucumbers, cut in half and remove seeds. Then cut them into 1.5 cm long sticks, salt, squeeze out moisture, add soy sauce, vinegar, sugar, monosodium glutamate and mix.
Cut pickled cucumbers into strips, add ginger.
Heat vegetable oil in a deep frying pan, fry pickled cucumbers with ginger in it and then combine with fresh cucumbers and seasonings.
Separately, fry 2 pods of red pepper in fragrant oil and also mix with cucumbers.
Mix all ingredients before serving.

CUCUMBERS WITH PEPPER

Ingredients:
Fresh cucumbers - 500 g, red hot pepper - 1 pod (you can replace 1/2 teaspoon of ground red pepper), vegetable oil (preferably olive, corn or salad) - 3 tbsp. spoons.
For refueling:
Red hot pepper - 1 pod, fresh ginger - 10 g, sesame oil (can be mustard) - 1 tbsp. spoon, vodka infused with lemon peels - 1 hour. spoon, monosodium glutamate - 1/2 teaspoon, vinegar - 1 tbsp. spoon, sugar - 1 tbsp. spoon, green feather from one onion, chicken broth - 40-50 g.

Cooking:
Remove seeds from red pepper and cut into squares.
Rinse the cucumbers, peel from the ends, cut lengthwise into four parts (if the seeds are large, remove them), cut into slices.
Put chopped cucumbers and pieces of pepper into a very hot frying pan with a small amount of vegetable oil, fry over high heat for no more than a minute, shaking the pan all the time.
For dressing, cut pepper and ginger into strips, put in a hot frying pan with a small amount of sesame oil, add chicken broth, vodka, vinegar, sugar, glutamate and, stirring constantly, heat the mixture and then cool.
Put the fried peppers and cucumbers on a plate, pour over the dressing and sprinkle with chopped green onions.

SALAD FROM GRILLED CUCUMBERS WITH MEAT

Ingredients:
Beef meat - 300 g, carrots - 300 g, onion - 2 heads, medium-sized fresh cucumbers - 3-4 pcs., ground red pepper - 1 hour. spoon, garlic - 1 head, vinegar essence - 2-3 drops, sunflower oil - 50-70 g.

Cooking:
Cut the meat along the fibers into thin long pieces, fry; carrots, cut into long thin pieces, fry separately; chop the onion and also fry, cut the cucumbers into cubes and fry lightly until transparent in butter.
Then put all the ingredients in a saucepan and sprinkle with vinegar.
Crush the garlic and mix it with pepper, put this mixture in one lump in a saucepan with salad ingredients and pour it with hot oil.
Mix everything and refrigerate for three hours.

SWEET AND SOUR CUCUMBER SALAD

Ingredients:
Small cucumbers - 500 g, granulated sugar - Zch. spoons, 3% wine vinegar - 4 tbsp. spoons, ground ginger - 1 g, sesame or olive oil- taste.

Cooking:
Dissolve the sugar in the wine vinegar to make a "syrup".
Prepare small cucumbers, wash, cut and put in a bowl, sprinkle with ginger, sprinkle with vinegar "syrup".
Mix and serve.

POTATOES SWEET

Ingredients:
Potatoes - 10-12 pieces, sugar - 250 g, water - 1 glass (for syrup); vegetable oil or melted lard - 1l (for deep-frying).

Cooking:
Peel the potatoes, rinse, cut into 1×3 cm cubes, deep-fry until golden brown.
At the same time, prepare sugar syrup in a wide low saucepan: pour sugar into water, put the saucepan on fire and, removing the foam and stirring, bring it to the degree of “thick thread” (the syrup scooped up with a spoon should drain with a thread without breaking up into drops).
Immediately put the fried potatoes in syrup, mix quickly with a wooden spoon (trying not to damage).
After 1-2 minutes, remove the potatoes from the syrup and serve as an independent dish.

FRIED POTATO STRIPS WITH VINEGAR

Note: Adding vinegar to potatoes prevents them from overcooking.

Ingredients:
Potatoes - 10 pcs., Black pepper (peas) - 1/2 teaspoon, vinegar - 1 hour. spoon, sodium glutamate - 1 pinch, sunflower oil - 1 cup, salt - 1/2 teaspoon.

Cooking:
Peel and wash the potatoes, cut into thin strips and put in cold water for 5-10 minutes.
Heat the oil to 180°C and throw in the grains of allspice black pepper. When its aroma is felt, take out the grains (they cannot be reused).
Dip potato strips into hot oil and fry, stirring well, over high heat for 1-2 minutes.
The straw should become almost transparent.
Salt, a minute before the end of frying, add monosodium glutamate and pour in vinegar.
The dish is ready.

POTATO SLICES WITH RED PEPPER

Ingredients:
Potato - 1 kg, hot red (Astrakhan) pepper - 2-3 pods, cognac (or vodka infused with orange peel) - 1 hour. spoon, monosodium glutamate - 1 pinch, soy sauce - 2 tbsp. spoons, vinegar - 1 hour. spoon, fragrant vegetable oil - 2 tbsp. spoons.

Cooking:
Peel potatoes, wash and cut into thin slices.
Soak dry red peppers (in pods) in water and also cut into slices.
Boil potato slices, remove from boiling water and dip in cold water, then drain the water and put the chilled potatoes in a bowl.
Pour vegetable oil into a frying pan and heat it up.
Put red pepper slices into it and fry.
Then add in the following order: cognac, soy sauce, monosodium glutamate, vinegar.
Pour the resulting gravy over the potato slices, add seasonings, and serve the dish to the table after 1-2 minutes.

BEEF SAPSO

Ingredients:
Cabbage 500 g, beef (pork) 250 g, sugar 16 g, wheat flour 50 g, green onions 50 g, carrots 150 g, garlic 5 g, ground black pepper 0.2 g, sago 5 g.

Cooking:
Finely chop the meat, add onion, sugar, salt, pepper and leave for 1 hour.
If not enough juice comes out and the meat seems dry, add some water and simmer for 10 minutes.
Add carrots, cut into thin circles, after 5 minutes - cabbage, onions, add enough water so that all the vegetables are covered with it, and cook until soft.
Sago pour cold water and cook separately.
Sago should be crumbly. Mix all ingredients.
Boil the soup with flour, season with salt and pepper, let it boil.
You can add butter.
Serve hot.

DUCK MANTOU SOUP

Ingredients:
Duck meat 100 g, cabbage 50 g, green onion 20 g, ginger juice 1 g, salt 2 g, ground black pepper 0.1 g, salted sesame seeds 0.5 g, egg 3 g, wheat flour 150 g, bean curd 50 g, garlic 5 g, vegetable oil 3 g, soy sauce 5 g, concentrated chicken broth 0.3 g, ground red pepper 0.5 g.

Cooking:
Finely chop the meat or scroll through a meat grinder.
Finely chop the cabbage scalded with boiling water.
Chop onion and garlic.
Add chopped onion and garlic, ginger juice, oil, soy sauce, ground red pepper, ground sesame seeds to meat, bean curd and cabbage, mix well - the stuffing for mantu (Korean dumplings) is ready.
Add a little warm water to the flour, knead the dough.
Make circles (cut thinly rolled dough with a glass or a special device) - blanks for dumplings.
Put the filling on the circles of dough, connect and pinch the edges tightly.
Dip mantu into boiling water and boil.
When they are cooked, add salt, ground black pepper and concentrated chicken broth to the broth.
Transfer the mantu to a porcelain bowl, pour over the hot broth and season with the egg.

SHRIMP "WITH A DEGREE" IN SAUCE

Ingredients:
Shrimps - 16 g, fresh ginger - 5 g, sesame (olive) oil - 5 g, rice vodka - 2 g, soy sauce - 30 g, green onions - 13 g, table vinegar - 5 g, concentrated chicken broth - 0, 5 y.

Cooking:
Boil the shrimp, remove the shell and cut into slices. If the shrimp are small, then no need to chop.
Cut green onion and ginger into strips and mix.
Put the shrimp on a plate in a pile, sprinkle with onion and ginger seasoning, pour over soy sauce mixed with sesame oil, concentrated chicken broth without spices, rice vodka.
Serve the sauce separately.

CHICKEN FILLET ROASTED WITH NUTS

Ingredients:
Chicken fillet 200 g, pork 20 g, nuts (peanuts) 200 g, green onions 20 g, soybean oil 30 g, salt 3 g, black pepper 0.5 g, potato flour 5 g, concentrated chicken broth 1 g, egg (protein) 35 g, green pepper 50 g, red pepper 5 g, carrot 100 g.

Cooking:
Cut the chicken fillet into pieces in the form of bean grains, roll in egg white mixed with flour, previously diluted with cold water (1: 1), and fry in a deep fryer until a pale crust forms.
Roast the nuts and clean them.
Pork, onions, carrots and peppers cut into cubes and lightly fry, stirring occasionally.
Then add chicken fillet and peanuts, salt, season with the remaining spices and, after frying a little, add 30 g of water or broth.
Simmer for 2 minutes and serve hot.

HWE FROM POLLACK

Ingredients:
Pollock 1 kg, soy sauce 20 g, table vinegar 200 g, green onion 20 g, garlic 10 g, vegetable oil 10 g, granulated sugar 30 g, ground red pepper 15 g, ground sesame seeds 1 g.

Cooking:
Cut and wash the fish. Separate the meat from the skin and cut into pieces 5 × 0.5 cm long.
Pour in vinegar and leave for 1 hour.
When the fish is “boiled” in vinegar, squeeze it lightly in your hands, add soy sauce, ground red pepper, granulated sugar, crushed garlic, chopped onions, sesame seeds, mix thoroughly and put on a plate.
Can be used as an appetizer for beer or vodka.

PORK IN SWEET AND SOUR SAUCE

Ingredients:
Pork 170 g, lard 20 g, soy sauce 30 g, fresh ginger 10 g, broth 100 g, rice vodka 10 g, sugar 30 g.

Cooking:
Cut the pork pulp, cleaned of fat and tendons, into pieces of about 40-50 g each, make shallow cuts on top.
Fry the pork until a light brown crust forms.
Pour the fried meat with broth so that it is completely covered, add vodka, ginger, soy sauce (5 g) and simmer until tender.
After that, remove the pork, put sugar in the remaining broth and boil until thickened.
Pour the pork with this sauce, refrigerate.
Before serving, cut into thin slices of the same size and lay in the form of a ladder.
Soy sauce (25 g) served separately.

PORK PULKOGI

Ingredients:
Pork 200 g, onion 20 g, garlic 5 g, sesame seeds 1 g, soy sauce 1 g, sesame (olive) oil 1 g, sugar 5 g, ground black pepper 0.5 g, salt 2 g, concentrated chicken broth 0 .5 g, pears 50 g.

Cooking:
Cut the meat into pieces 5-6 x 3 cm.
Add chopped and crushed onion and garlic, pear juice, granulated sugar, soy sauce, sesame oil, toasted sesame seeds, pepper, salt, concentrated chicken broth, let the meat soak for 30 minutes.
On the charcoal in the barbecue (or a plate with salt and combustible composition or dry alcohol), put an iron grate or mesh.
Laying the soaked meat on the grate, bake it until cooked (everyone does it individually).

CHONGBL

Ingredients:
Beef 100 g, mushrooms 50 g, dry Chinese noodles 20 g, bean curd 2 pieces, cabbage 100 g, onion 50 g, parsley 20 g, vegetable oil 20 g, soy sauce 10 g, salt 2 g, garlic 5 g, egg 2 pcs., sugar 10 g, ground black pepper 0.5 g, sesame (olive) oil 5 g.

Cooking:
Divide the thoroughly washed meat into two parts: cut one half into slices, the second into small pieces, season with crushed garlic, granulated sugar, pepper, sesame oil, salt, let the meat soak.
Mushrooms scald with boiling water, cut into thin pieces.
Divide the onion in half and cut into pieces of 3-4 cm.
Cut the carrots in the form of a cogwheel (gear) 0.2 cm thick and scald in boiling water.
Cut bean curd into slices, fry them in oil.
Put chopped meat on one side of the soy slice, and put the second piece tightly on top, tie with parsley.
Slice the cabbage thinly.
When everything is done, put the ingredients in a saucepan, matching them by color (in the most harmonious color combination), and, having cooked, put on a dish or serve directly in a saucepan.

YAKSANCHOK

Ingredients:
Beef 400 g, green onion 30 g, garlic 20 g, ginger 3 g, soy sauce 30 g, pine nuts (or any other) 3 g, sesame 3 g, sesame (olive) oil 30 g, sugar 20 g, salted sesame 5 g, ground black pepper 1 g.

Cooking:
Clean the meat from the film and tendons, finely chop or pass through a meat grinder. Add chopped onion and garlic, ginger, soy sauce, oil, granulated sugar, salted sesame, pepper, mix everything evenly, squeeze with your fingers and let soak for 20 minutes.
Spread the minced meat on a cutting board in an even layer 0.4 cm thick.
Then make notches with a knife, marking squares (diamonds) with a side of 3 cm, sprinkle with fried sesame seeds.
Preheat a baking sheet, spread foil on it, put meat on it and bake in the oven.
Then turn the meat over and remove the foil, and bake the meat, making sure that it does not burn.
When the meat has cooled slightly, cut into squares (diamonds) along the cuts, put on a plate and sprinkle with grated nuts.

HWE BEEF

Ingredients:
Beef tenderloin 300 g, green onions 10 g, salt 2 g, sugar 10 g, ground black pepper 0.3 g, pears 200 g, garlic 5 g, salted sesame seeds 2 g, sesame (olive) oil 20 g, nuts (better cedar) 5 g.

Cooking:
Cut the beef tenderloin into pieces of 0.4-0.5 cm, and then into small pieces.
First, pour a little oil into the meat and put a small amount of granulated sugar, then add chopped onion and garlic, salted sesame, ground black pepper, mix everything thoroughly.
Then pour in the remaining oil and mix again.
Peel the pears, cut into slices and, dipping for a few seconds in salted or sweetened water, lay out along the edge of the plate, in the middle of which put the needles in a slide.Sprinkle nuts on top.Served with vegetable sauce.
Note:
This dish can also be prepared with vinegar.
Add table vinegar (50 g) to the meat prepared according to the recipe and refrigerate for 2 hours.

BEEF tongue Pyeongyeuk

Ingredients:
Beef tongue 1 pc., green onion 10 g, garlic 5 g, ginger juice 2 g, concentrated chicken broth 0.5 g, salt 3 g, green salad 1 leaf, broth 300 g, ground black pepper 0.2 g.

Cooking:
Clean the tongue and cook for 15 minutes.
Then drain the water, put the tongue back in a clean saucepan, bring to a boil, cool, remove the shell from it.
To extinguish, pour enough water to cover the tongue.
Add chopped onion and crushed garlic, ginger juice, salt, concentrated chicken broth, green salad, pepper.
Simmer first on high heat, then on low.
Cool the finished tongue and cut into pieces 0.2-0.3 cm thick.
Arrange beautifully on a platter and serve.

ASPIC

Ingredients:
Beef legs 2 pcs, green onion 20 g, garlic 5 g, ginger juice 3 g, soy sauce 5 g, salt 3 g, porcini mushrooms (or other edible) 4 g, ground black pepper 1 g, red pepper 1 g, egg 5 g, soy sauce with table vinegar 30 g.

Cooking:
Process the legs cleanly, put in a cauldron, completely fill with water and bring to a boil, then drain the water, pour in new water and simmer until tender, until the meat is boiled to a large extent.
Separate the finished meat from the bones, chop, put back into the broth and boil. When the broth thickens, add crushed onion and garlic, thinly sliced ​​mushrooms, ginger juice, chopped boiled egg, thinly sliced ​​red pepper, black pepper, salt and soy sauce, mix everything.
Transfer the jellied meat to a square dish, put in the cold.
Then cut into 5×3 cm pieces and serve with a seasoning of soy sauce and vinegar.

DUCK IN HOT SAUCE

Ingredients:
Duck meat 200 g, green onion 30 g, garlic 5 g, soy sauce 10 g, table wine 3 g, sugar 3 g, sesame seeds 0.5 g, ground black pepper 0.2 g.

Cooking:
Carefully processed meat cut into pieces of 5 cm.
Chop onion and garlic and mince.
Pour water into the pan, add soy sauce, put the meat.
First, cook over high heat, then gradually transfer to a slow one; remove the resulting foam.
Add onions, granulated sugar, garlic, wine to the finished meat, simmer for 10 minutes.
When the water is almost all boiled away, season with roasted sesame seeds, ground black pepper, put in a bowl.
Note:
This dish can be prepared using young red pepper or radish.

KUKSI (KUKSU)

A very time-consuming process of preparing a dish, but it is so tasty that it is worth trying to cook it at least once.

Main Ingredients:
Beef, Eggplant, Bulgarian pepper, Dungan pepper, Cabbage, Sesame, Noodles, Cucumbers, Tomatoes, Vegetable oil, Onion, Soy sauce, Vinegar, Garlic, Chicken eggs

Part 1 Making muri

First, before you start cooking, you should already have high-quality ice water available. Take it out of the fridge. We will now prepare the main part of kuksi - this is muri.

Mouri:
Boiled chilled water; Soy sauce; table vinegar; cucumbers; Tomatoes; Salt; Sugar

Take a two-liter glass jar, pour in water. Not to the end. Leave the place.
Cut a couple of cucumbers and one small tomato into halves. Chop the halves into thin slices. So thin that they shine through. Transfer to the bank.
Now take the soy sauce. It comes in different levels of concentration. Therefore, I will not tell you how much sauce you need. Same with vinegar and salt. Let's learn to taste.
Add tablespoons. A couple of spoons - that's for sure, and then we try. The water should have a persistent soy sauce flavor, but the soy should not overpower everything.
- Few? Add more. Let me try! That's right, one more is worth pouring. So, with this particular sauce, you settled on four tablespoons.
Now salt. Keep in mind that soy sauce already contains salt. Start with two teaspoons. Stir. Try! It seems a little - add another half a teaspoon. Three was enough for you. And dad will say that unsalted. Don’t worry, we’ll serve soy sauce to the kuksi, who needs it, he himself will add and strengthen the salt.
Now a teaspoon of sugar, stir again.
Grab the vinegar. Pour it into a tablespoon. An incomplete spoon, it's safer that way. Transfer to the bank. Stir. Try. Should be slightly sour. Not? Add another half tablespoon. Try. How? Let me try. Fine!
Close the jar with a lid and put it in the refrigerator.
This ratio of components, which we determined by taste, is very individual. That is why the finished kuksi is served separately with soy sauce and vinegar, as well as the spicy seasoning achchik. So it's okay if your muri turns out to be somewhat neutral. The main thing is not to overdo it. If you overdo it, you will have to take a larger jar and already level the salt-soy-vinegar by adding water. So we'll fix everything.

Ingredient 1 - Cabbage dressing
Onion; Meat;Black pepper;Achik; Cabbage; Garlic;Salt

Now we take up the preparation of dressings - chumi. We prepare all components for each gas station at once.
Here is everything you need for cabbage dressing. Start with cabbage. Shred the cabbage into thin strips. Take a large Kazakh knife with a wide blade - it is convenient for them to chop. Do not rush. Cut carefully. Let it go slowly. We are not in a hurry to get anywhere. Turn the cabbage fragment in the process of shredding with shorter edges. Wide planes are more difficult to cut thinly.
Transfer the cabbage to a bowl. Sprinkle with salt. Take the cabbage in portions and press hard with your hands. This is necessary to get rid of excess juice. It is quite possible to do without this stage if you fry the cabbage on a fairly high heat and in a wide, open frying pan. But you and I have an electric stove, its power is fixed, and we will not take risks. Let's dry the cabbage.
Take a butcher knife. Cut a piece of meat into thin plates. Plates - into thin strips. Literally straw. Yes, the meat is soft and difficult to cut. All right, let me show you how to cut at the first gas station. The rest are you.
Peel the onion, cut into halves, cut the halves into thin half rings.
Peel 2-3 cloves of garlic, cut off the tough root part. Cut each clove into plates, plates - across, into thin short stripes. Did you get cubes, not stripes? Well, it's okay, they're small, so you can cut it too.
Now let's fry.
Pour oil into the pan. Fire under the pan to the maximum. Warm up the oil. When is it time to warm up? Drop the onion half ring into the oil. What is he doing? Slightly bubbling? So early. It should dance in oil and bubbles, and quickly turn yellow. So early, wait, warm up.
Do you think it's time? Then pour the onion into the pan, stir continuously. Fry evenly. As soon as it becomes transparent and begins to turn golden, add the meat.
Send the meat to the pan. Stir again.
Now, while the meat is intensively giving juice, you have time to squeeze the cabbage straw from the juice. Squeeze in portions right in the cup, shift the squeezed on a cutting board or plate.
Do not forget to stir the meat with onions. The meat should turn brown and be completely cooked through. Now you see why the meat had to be cut very thinly? The heat treatment time is very short.
In the process of stirring the meat, add a pinch of salt, black pepper on the tip of a spoon and a crumb of spicy achchik.
When adding salt, remember cabbage. She will come to the gas station with her salt.
Is the meat brown? Onions don't burn? Add cabbage. Fry everything together, stirring vigorously. The fire is strong, we can not sleep. When you cook kuksi, you won’t leave the stove even for a minute.
The cabbage should turn yellow and soft.
Already? Add chopped garlic. Stir. Hold for just half a minute, stirring everything together and remove the pan from the heat.
Transfer the cabbage dressing to a container. Set aside, let it cool. When it cools down to warm - put it in the refrigerator. Kuksi soup is cold, which means that all dressings should not be hot.

Component 2 - Pepper dressing
Oil;Onion;Meat;Salt; Bulgarian and Dungan; Garlic

Cut the meat, onion and garlic in the same way as in the cabbage dressing. Meat - thin strips. Onions - thin half rings. Finely chop the garlic.
Clean the bell pepper from the seed part. Leave a few seeds on the walls of the pepper. It tastes better with them. Cut the peeled peppers in half along the axis. Put the halves into each other and cut into strips.
Now Dungan pepper. This is a medium spicy pepper. However, it is still not worth working with it with bare hands. Wear gloves.
Cut the pod into two pieces. Clean out the seeds with a knife. We won't leave them here. This is the most poignant part. We have enough spiciness from the pepper pod in kuksi.
Put the pieces of the pod together.
Cut into strips thinly-thinly. This pepper is very aromatic. The thinner you cut, the brighter and thinner the taste of the dressing will be.
Now let's start frying. We no longer add pepper to this dressing. There is already pepper here.

Yes, in the same one. It’s mirror-clean with you, except in the oil from the previous gas station. Well, if you want, wipe it with a paper towel. Although I do not see such a need.
Is the oil hot? Checked?
Further, everything is as in cabbage dressing.
First fry the onion, then add the meat and fry together.
Don't forget to stir. Fire is strong.
Meat and onions ready? Salt.
Send the peppers to the pan. Both Bulgarian and Dungan.
Stir. Focus on the bell pepper - it should become soft. It hardly changes its color.
Is the pepper soft? Add garlic. Again, warm everything together for half a minute, stirring.
Take the pan off the heat. Take another container and put the second dressing in it.
The first dressing can already be put in the refrigerator.

Component 3 - Eggplant Dressing
Oil; Onion; Meat; Tomatoes and achchik; Salt, black pepper; Eggplant; Achchik; Salt

Remove the skin from the eggplant.
Cut each into slices. Cut the plates into thin strips. Transfer the eggplant strips to a bowl and salt. Mix, drink. We, as in the case of cabbage, get rid of excess fluid here. Yes, and the taste of eggplant, this procedure greatly improves.
Set the eggplant aside.
Prepare the meat, onion and garlic in the same way as in the previous two dressings.
Cut the tomatoes into thin half circles.
Heat up the oil in a frying pan.
Fry the onion like last time. Drain juice from chopped tomatoes. Add tomatoes to the onion, achchik on the tip of a spoon, and fry everything together. Not for long. So that the tomatoes do not start to burn and stick to the pan.
Salt. Keep in mind that we also salted the eggplants that will be later.
Add black ground pepper at the tip of a spoon.
Send the meat to the pan. Fry while stirring continuously.
The meat should be brown and completely cooked. How to find out?
Oh, well, take out the meat strips with a fork - blow and eat.
While you're checking, let me squeeze your eggplant, or you'll miss the moment.
You see. I take the eggplant in portions, squeeze it carefully and put it on a plate already completely dry.
Add eggplant to the pan.
Fry everything together, stirring constantly.
Then again the procedure with a short frying together with garlic.
Take the pan off the heat. Transfer the third dressing to the container. The second dressing, which has already cooled down, put in the refrigerator.

Component 4 - Cucumber dressing
Take a break from the stove. Now we will prepare the fourth dressing, cucumber.
Cucumbers;Oil;Salt;Red and black ground peppers

Let's do it together. This is a tedious procedure.
Cut off the ends of the cucumbers. Cut each cucumber into halves along the axis.
Lay the halves cut side down on a cutting board and cut the cucumbers into half circles. Cut very thinly, at the limit of what is conceivable. The thickness of the semicircles is less than a millimeter. They are flexible and transparent.
Put all the cucumbers in a bowl. Add salt. On the tip of a spoon, black and red ground peppers. Stir. Add vegetable oil, as in a salad. And stir again.
Transfer the fourth dressing to the container.
Remove with the third in the refrigerator.
Now it's time for the fifth dressing - egg pancakes.
Take your new frying pan, it's perfect for pancakes. Our working pan after the tomato is no longer so clean to continue frying on it. Especially pancakes.

Component 5 - Egg pancakes
Eggs;Oil

Crack three eggs into a bowl. Take a fork and mix the eggs until smooth. Very, very homogeneous.
Heat up some oil in a frying pan.
Now, first listen: you will pour in a third of a ladle of the egg mixture, lift the pan and quickly tilt it in different directions so that the mixture spreads evenly and thinly over the pan.
Lift the pancake from the pan with a spatula, if the bottom part is fried, turn the pancake over. Hold it on the fire a little more and shoot.
So until all the egg mixture is over.
Get started!
…
Your pancakes are awesome! Golden, uniform, thin!
Take half a stack of pancakes.Roll into a tight tube. On a cutting board, chop them along the edge of the tube into thin straws.

Now take a skein of noodles - urinals. Mochenka is called thin noodles that do not need to be boiled. It is only soaked in boiling water.

Put a full kettle of water on to boil.
Transfer the noodles to a large wide bowl. You can't put it all in anything else. And they never bought me a narrow tall spaghetti pan at the Berghoff.
The kettle has already boiled. Pour boiling water over the noodles. Stir after a couple of minutes. The noodles should become soft and flexible. How much to keep in boiling water is written on the package. But you are guided by its condition. Better not hold on. Muri drenched noodles will continue to soften.
Prepare the largest cash desks (deep bowls). Cookies from small kosushkas (cups) are inconvenient to eat.
Drain the water from the noodles.
Take the noodles with your hand. Rotational movements roll a ball of noodles around your hand to make a ball the size of a fist.
Transfer the skeins of noodles to deep plates.

Part 3 - Serving the dish

All refills are ready. The noodles are already in the bowls.
Now about how to serve this dish.

For submission:Soy sauce;Achchik;diluted vinegar;roasted sesame

Place each dressing in individual serving bowls. Attach a separate spoon to each.
Separately, in a cup - sesame seeds, and put a burning achchik into the socket.Another bottle of soy sauce.
Pour cold drinking water into a glass. Add half a teaspoon of vinegar essence to it. (Be careful with the vinegar!) Pour this mixture into a second sauce bottle and set it on the table as well.
Pour half a liter of ice muri into the decanter.
Prepare forks and Chinese chopsticks. (Chopsticks are convenient and traditional) Call everyone to the table.

For those who have never come across the great invention of the Goryeo people - Kuksi, I will still give an explanation on the actions with kuksi at the table.

Pyongyang-style cold guksu

Ingredients:
Noodles for guksu (mochenka), beef 400 g, chicken 400 g, pork 400 g, kimchi 700 g, egg 1 pc., pears 100 g, green onions 50 g, garlic 10 g, ginger 0.5 g, concentrated chicken broth 2 g, salt 30 g, soy sauce 15 g, vegetable oil 10 g, salted sesame seeds 5 g, ground black pepper 1 g, red ground pepper 1 g, baking soda 15 g, mustard 3 g, table vinegar 35 g, thinly sliced ​​red pepper (as decoration) 10 g.

Cooking:
Boil beef, pork, chicken, then cut beef and pork meat into thin pieces in the form of willow leaves, and cut the chicken into small pieces.
Fill the broth with vegetable oil, soy sauce, salt, various seasonings.
Peel the pears, cut into 5 cm oblique slices.
Boil the egg and chop finely.
Put the pre-cooked noodles - mochenka (the cooking process is described on the package) put on a plate in a slide, put the egg and kimchi first; then - meat, sauce, pears, chopped green onions, red peppers.
Pour the broth to the top of the plate, put mustard and vinegar separately.

General rules for cooking broth for kuksu (kuksi) are:
1) so that the broth turns out to be transparent and does not have an unpleasant aftertaste, the meat should first be thoroughly washed in cold water;
2) it is better to lay the meat in cold water, cook over high heat under the lid;
3) when the water boils strongly, it is necessary to remove the scale;
4) after boiling, put the main part of the salt and a little soy sauce;
5) the finished broth must be strained through a fine strainer or thick cheesecloth and cooled on ice or in ice water.
During cooling, the temperature must be constant. If the temperature fluctuates greatly, the taste of the broth will deteriorate.

KIMCHI FOR GUKSU (KUKSI)

Ingredients:
White cabbage 1 kg, radish 700 g, green onion 150 g, garlic 4 cloves, ground red pepper and salt to taste.

Cooking:
Cabbage and radish cut into slices 6-7 × 1.3 cm, 0.1-0.2 cm thick, sprinkle with salt and leave for 1 hour.
For cabbage, use only the white base of the leaf.
Put chopped green onions, crushed garlic, red ground pepper in pickled cabbage and radish, mix evenly, put in a dish for pickling, be sure to cover and leave to sour:
in summer - for 24 hours, in autumn - from one day to a week.

DECORATIONS AND SPICES FOR KUKSU (KUKSI)

As a decoration for kuksu, thinly sliced egg(pre-fried) or red pepper.

Mushrooms are soaked in yangnemjang kajin sauce and also fried.

Beef, chicken or other meat is cut into pieces and soaked in kajin-yangnemjang, fried, poured with broth, boiled and also used as a decoration.

Special kimchi or kimchi made from finely chopped radish is used as decoration and seasoning for vegetable guksu.

In the spring, kimchi is made from early young cabbages, cucumbers, and other fresh vegetables.

Pears are used for fruit decoration.
They are thinly cut in the form of willow leaves, dipped in lightly salted water (0.5% solution).
After processing in salt water, the pear does not change its color and gives the kuksu a fresh taste.

KOREAN SAUCES

KAJIN-YANNEMZHANG

Ingredients:
Soy sauce - 100 g, green onions - 20 g, garlic - 10 g, ground black pepper - 5 g, vegetable oil - 10 g, salted sesame seeds - to taste.

CHOKOCHUCHJAI

Ingredients:
Soy paste with ground red pepper - 50 g, table vinegar - 50 g, granulated sugar - 20 g, roasted whole sesame seeds and chopped garlic - to taste.

SOY WITH VINEGAR

Ingredients:
Soy sauce - 40 g, vinegar - 40 g, water - 20 g, green onions - 10 g, garlic - 10 g, salted sesame seeds - 5 g, ginger juice - 2 g.

SHRIMP

Ingredients:
Pickled shrimp brine, filtered through a fine sieve - 50 g, ground black pepper - 5 g, green onions - 5 g, table vinegar - to taste.

MUSTARD

Ingredients:
Mustard - 30 g, table vinegar - 50 g, soy sauce - 50 g.

SESAME

Ingredients:
Soy paste with ground red pepper - 100 g, soy sauce - 50 g, sesame oil - 10 g, ground sesame seeds - 30 g.

SAMTWECHANG

Ingredients:
Soy paste with red ground pepper - 100 g, vegetable oil - 10 g, chopped young red pepper - 30 g, chopped young garlic - 30 g.

SOY PASTE

The cooking process is not easy. We put the recipe for information.

Soybeans are boiled without salt for several hours until they are soft.
Then they are passed through a meat grinder and several balls are made from the resulting mass, each is tied crosswise with a straw, hung from the ceiling in the pantry, where they hang from November to February.
In February, the hardened balls are removed and crushed into pieces, which are then crushed and washed over a sieve with salt water.
The mass remaining on the sieve is once again salted and put into a barrel.
The barrel is set for ten days in a warm place.
After this time, the soy paste is ready for use.

SCENTED PEANUT

Ingredients:
Peanut kernels - 250 g, sodium glutamate - 1 g, star anise, allspice, cinnamon, cloves - 1 g each, salt - 3 g, sugar - 50 g.

Cooking:
Dip the peanut kernels for a few minutes in boiling water, put in a colander, cool, peel, dry.
Deep-fry the peeled peanuts until golden brown, drain in a colander, add salt, sugar, glutamate and spices.
To mix everything.

HWACHAE FROM BOILED PEARS

This is one of the most popular national dishes. It has a sweet-tart taste.
Ingredients:
Pears - 600 g, nuts (preferably pine nuts) - 6 g, black pepper - 2 g, ginger - 20 g, granulated sugar - 150 g.

Cooking:
Peel the ginger, finely chop, boil.
Then take it out, pour sugar into the broth and boil.
Peeled large pears cut into 6-8 parts, small - into 4 parts.
Press 3 grains of black pepper into one of the faces of these parts, dip the pears into the ginger broth and cook until they soften.
Then take out the pears, cool the broth and put in a cool place or in the refrigerator.
Pour the broth into a hwacha dish (glass or plastic bowl), sprinkle with nuts, put pear slices and serve.
In hwacha it is good to add honey.

APPLE HWACHAE

It is recommended to drink in the summer to relieve fatigue.
Ingredients:
Apples - 2 pcs., granulated sugar - 100-150 g, water - 1 l, pears - 6-7 pcs., Chinese magnolia vine (dried) - 50 g, nuts (preferably pine nuts) - 30 g.

Cooking:
Peel the apples, cut into 4-6 pieces, remove the core, dip in salted water so that they do not lose their natural color.
Finely chop, mix with granulated sugar (1 tablespoon) and let soak for 10 minutes.
Chinese lemongrass, having been in water for about 10 hours, forms a fragrant infusion of a reddish color.
Put sugar in it, pass through a strainer and cool.
Pour the juice of 6-7 pears into this drink, carefully put the candied pieces of apples and 7-8 nut kernels.

HWACHAE FROM WATERMELON

Contains nutrients and minerals, quickly relieves fatigue.
Ingredients
Watermelon - 200 g, infusion of Chinese magnolia vine - 5 l, granulated sugar - 500 g, nuts (preferably pine nuts) - 20 g.

Cooking:
Cut the watermelon into 4 parts, then, shallowly immersing the spoon in the pulp, select all of it and try to get thin slices.
Remove the seeds and sprinkle the pulp with granulated sugar.
Pour the infusion of Chinese lemongrass into a convenient bowl, put the pulp, sprinkle with nuts.

APPLES (PINEAPPLES, BANANAS) IN CARAMEL

Ingredients:
Apples (or pineapples, bananas) 143 g, sugar 50 g, wheat flour 30 g, egg (protein) 30 g, fat 30 g, sesame seeds 25 g.

Cooking:
Peel fresh apples, remove the core and cut into large chunks.
Pour cold water, egg whites into the flour and mix thoroughly until a homogeneous mass resembling sour cream is formed.
Roll apple slices in dough and fry in a deep fryer until a pale crust forms, put granulated sugar in a very hot frying pan with a small amount of fat and, stirring constantly, heat until the sugar turns into caramel.
Put the fried apples in a frying pan with caramel mass and sprinkle with sesame seeds.

SUJONGWA

National dessert dish. It is believed that this drink helps to relieve fatigue.
Ingredients:
Persimmon - 10 pieces, ginger - 20 g, honey - 200 g, granulated sugar - 300 g, ground cinnamon - 10 g, water - 2 l.

Cooking:
Remove the seeds from the persimmon and carefully cut it into pieces.
Dip the pieces of ginger into water, boil and leave until a fragrant infusion is formed, then remove the ginger, and pour sugar into the infusion, boil again, strain through a strainer or gauze.
Wrap ground cinnamon in clean gauze and dip for an hour in a decoction of ginger.
When the broth has cooled to 30 ° C, add honey.
Pour the broth into a pot, put the persimmon, cover with a lid, insist at normal room temperature for about 10 hours.
After that, put the pot in a cold place or in the refrigerator.
Pour into cups and sprinkle with nuts, serve.
If after insisting the persimmon, sujonggwa is not drunk immediately, then it and the pieces of persimmon should be stored separately, as the persimmon softens too much, and the sujonggwa becomes cloudy.

GINGER DESSERT

Ingredients:
Ginger 400 g, honey 100 g, sugar 300 g.

Cooking:
Wash the ginger thoroughly, remove the skin and cut into pieces 0.2 cm thick.
Put granulated sugar, honey into the water and cook until a sweet honey solution is obtained.
Then put the pieces of ginger and cook over low heat.
When the ginger is mixed in the honey solution and the dish becomes motley in color, put it in a bowl for dessert.

YAKPAP (HEALING PORRIDGE)

There is evidence in written sources that the recipe for yakpapa was already known in the 5th century.
The dish was made from glutinous rice, honey, jujube (dates), chestnuts, pine nuts, sesame oil and liquid soybeans.
This delicacy was served to the nobility during feasts.
It was believed that yakpap also had special healing properties.
In the southern regions of Korea, a tradition has been preserved to prepare it for the middle of the lunar month.
The following recipe for this dish has survived to this day.

Ingredients:
Sticky rice - 400 g, jujube (dates) - 50 g, dried persimmon - 100 g, sesame (olive) oil - 10 g, chestnuts - 100 g, honey - 20 g, granulated sugar - 100 g, soy sauce - 10 g , nuts (preferably pine nuts) - 10 g.

Cooking:
Soak thoroughly washed rice in water for 5 hours.
Peel the chestnuts from the shell and skin, dip for a few minutes in water from soaked rice or lightly salted, then rinse in clean water.
Cut large nucleoli in half, use small ones whole.
Cut dried persimmon into pieces of the same size as chestnuts.
Wash the fruits of jujube (dates), remove the stones and cut in half.
Put the bones on which the pulp of the fruit remains, put in a saucepan, boil well in a small amount of water and, after rubbing through a sieve, prepare a liquid pomace with a pleasant reddish tint.
Drain the soaked rice in a colander and pour into a steaming bowl. Cook over high heat.
Then put the rice in a large saucepan, season with sugar and stir thoroughly so that no lumps remain.
Add soy sauce, chestnuts, persimmon, jujube (dates), mix evenly. If the porridge thickens a little, add a little decoction from under the jujube seeds.
Season with sesame oil, honey and mix thoroughly.
Put the porridge in a small clay pot or a shallow bowl, plug the neck with a cloth folded in half or three, or simply cover with a cloth and a lid on top.
Pour enough water into a large cauldron so that it covers the pot of porridge by 70% (height).
Close the pot with a lid and cook the porridge in a water bath for 30 minutes.
Then, gradually adding water and adjusting the fire so that the water boils all the time, cook the porridge for 8-10 hours.
If the cooking time is extended to 20-24 hours, the color of the porridge will be even more beautiful. Then arrange it on plates and decorate with nuts.
Use only hot.

GINSENG TEA

It has a beneficial effect on the nervous and cardiovascular systems, metabolism, respiration.
Studies by Korean experts have shown that ginseng - effective remedy in the treatment of cancer, as well as the consequences of radioactive exposure.

Ingredients
Red ginseng - 40 g, ginger - 2 g, water - 2 l, granulated sugar - 200 g, dates - 30 g.

Cooking:
Ginseng boil for 2 hours.
Add dates, finely chopped ginger, boil for about 30 minutes.
Then take out the ginseng, cut it into oblique parts 0.5 cm thick, put it back in the pan and boil for another 30 minutes.
Then add granulated sugar and, as soon as the water boils strongly, remove from heat and strain through a strainer.
Pour a hot drink into a cup and put pieces of ginseng.
To prepare red ginseng, it is necessary to dig up the roots in autumn (September, October), rinse in water, remove the skin and dry in the sun.
Dissolve granulated sugar in water (until a saturated solution is obtained), boil the syrup, put the root and leave for 1-2 days.
Then boil over medium heat and lay the roots on a warm surface (on the stove).
A day later, red ginseng is ready.

CHINESE LEMONGRASS DRINK

It has a stimulating effect on the central nervous system, tones the cardiovascular system.
It is mainly used for physical overwork, to prevent fatigue.
Lemongrass is contraindicated in case of nervous excitement, increased blood pressure and cardiac arrhythmias.
If you take the tincture in the evening, then sleep may be disturbed.
For the preparation of the drink, the fruits or seeds of lemongrass are used.
The drink can be consumed by mixing with water and pre-cooling.
You can also make fruit compote from it.
In winter, they drink it like tea, hot.

Ingredients:
Chinese lemongrass - 50 g, nuts (preferably pine nuts) - 20 g, granulated sugar - 300 g, water - 2 l.

Cooking:
Boil water, cool it to 30 ° C, put lemongrass there, leave for at least 11 hours until a reddish infusion is obtained.
Put granulated sugar into the infusion, boil, sprinkle with nuts.
For use as a medicine, the tincture is prepared as follows: pluck or cut the bunches of berries very carefully so as not to damage the vines, dry the yus in the sun, then dry it in dryers at a temperature not exceeding 60-90 ° C.
Take 10 g of dried berries in a glass of water. Pound the fruits in a mortar.
Then pour boiling water, bring to a boil, cool.
Take one dessert spoon in the morning and afternoon.

GINGER TEA

Ingredients:
Ginger 50 g, water 2 l, sugar 300 g.

Cooking:
Finely chop the peeled ginger and cook.
Then take out the pieces of ginger, pour granulated sugar into the broth and, bringing to a strong boil, put the pieces of ginger into it again and pour into cups. You can add a slice of lemon.