Like any other national cuisine, Korean reveals the centuries-old traditions of its country. Dishes are distinguished by their originality, bright taste and aroma, as well as a pleasant variety. Let's plunge into the world: a world that will open before us the veil of secrets about the history, traditions and features of Korean cuisine.

Korean cuisine: main features and differences

It is not worth denying that there are common features between Chinese, Japanese and the cuisine in question. At the same time, Korean dishes have distinct individual specific features.

Researchers include:

  • Traditional Korean cuisine attributes the use of products primarily in raw form. If this is unacceptable, a short heat treatment is permitted. Digestion or overcooking must not be allowed: this “kills” the fresh and balanced taste of the ingredients. For example, vegetables are fried at elevated temperatures until cooked.
  • Korean food is spicy. It is explained by the variety of spices. Garlic and chili are some of the most beloved, they make Korean dishes so hot.
  • Among the most commonly used components are soy sauce, sesame oil, and bamboo shoots that are also exotic for our perception.
  • As for meat ... With the weakening influence of Buddhism on the nutrition of Koreans, meat began to gradually enter the diet. Previously, most residents were vegetarians, but now they are willing to consume pork, beef and chicken.
  • When preparing salads, the ingredients that underwent heat treatment are cooled: cold and hot do not combine.

History and traditions of Korean cuisine

Korean cuisine is a combination of products that are of high nutritional value. In addition to the main products are a variety of seasonings and spices, which are often introduced for fortification. Heat treatment Koreans pay special attention. Fastness, strong fire in combination with ingredients cut into small pieces - this is the key to the taste of Korean cuisine.

 

Many traditions have been used by Korean cooks for centuries. For example, pungency, which is an important part of Korean delicacies, was initially not characteristic of them. The love of spiciness began in the 16th century: European sailors acted as cupids, and they introduced Korean culinary specialists to burning spices.

Korea is the birthplace of instant noodles. With one exception: in Korea, it is made from rice.

List of National Products

Identifying a specific list of national products is difficult. Many of them are actively used in other countries.

But let's try to make a list:

  1. Sobachatina. Koreans are ardent lovers of the inclusion of dog meat in the diet. Sobachatina is considered a delicacy.
  2. Spices and seasonings. The main distinguishing feature of Korean dishes are spices. They make each dish unique.
  3. Fig. Although it is an important product: it is ground into flour and made into cakes, side dishes and snacks are made from it - but there is no such cult of rice in the country. Gimbap, dads, chhapssal, chhaltok and other dishes are prepared from it, where rice can be safely called the basis.
  4. Pork, beef and poultry. It is noteworthy that animal husbandry in Korea is not developed, so meat is brought from Europe. Therefore, meat dishes in Korea have an impressive cost. Advice! If you want to try meat dishes from the assortment of Korean cuisine, restaurants and cafes located in your city with less cost will help to realize your plan.
  5. Vegetables. Mostly marinated and half-baked.
  6. Seafood. The issue of consumption in raw or pickled form also affected various seafood. So the fish are often eaten completely raw or slightly pickled.

Korean national food recipes

 

Korean national cuisine is not only balanced in taste, but also in benefits. For example, meat, which is a heavy product for the stomach, in dishes is often combined with sharp pickled vegetables. Such a feed simplifies the digestive system, contributing to the digestion of fatty foods.

Korean salads

Chapchee, a traditional Korean snack, is multi-component:

  • 250 g of beef;
  • 150 g of noodles;
  • 4 cloves of garlic;
  • 50 ml + tsp. soy sauce;
  • 25 g + 2 tsp Sahara;
  • 50 ml sesame oil;
  • tbsp sesame seeds;
  • 2 yolks;
  • 1/2 bunch of green onions;
  • 1 onion head;
  • 300 g of champignons;
  • carrot;
  • 2 sweet peppers;
  • spice.

Chapche is prepared like this:

  1. In a frying pan, without adding oil, fry sesame seeds until a nutty flavor and a rosy shade.
  2. Marinated beef in thin strips in a mixture of mashed garlic, 25 g of sugar (you can take brown), 50 ml of soy sauce and oil. Use selected spices.
  3. The meat is pickled, we will deal with other ingredients. For example, egg pancakes. We make them based on whipped yolks. Still warm, wrap in a tube and give a rest. Next, they will need to be cut: you get a beautiful decoration in the form of spirals.
  4. Cut vegetables: carrots into strips, onions and peppers in half rings, mushrooms in thin slices.
  5. Boil noodles, preferably from potato starch, according to the manufacturer's recommendations.
  6. Add a clove of garlic, a little sesame oil, tsp. soy sauce, sugar residue.
  7. Onion, and root, and feathers - fry in oil until translucent. We send to the noodles.
  8. The fried mushrooms are sent to the noodles.
  9. For mushrooms - pepper and carrots. Also fry until cooked over high heat.
  10. Last fried meat.
  11. Almost all salad ingredients found their place in the dish. Only gas station left. We make it on the basis of 2 garlic cloves, 25 g of soy sauce, 25 g of sugar, 1/2 tsp. ground pepper, 2 tsp. sesame oil.

Serve the salad with egg pancake spirals and sesame seeds.

Chapche is ready.

Traditional soups

Traditional Korean soups include yukkejan, twenjan chchige, miyekkuk kejan or kyadyan, posinthan. The last two dishes from the list are prepared from dog meat.

Of course, we will not cook such, but consider a more traditional option: yukkejan - soup with beef and vegetables.

Ingredients:

  • beef;
  • onion;
  • garlic;
  • sprouted beans;
  • fern;
  • onion feathers;
  • soy sauce;
  • salt;
  • red hot pepper;
  • sesame and vegetable oil.

Cooking:

  1. Boil the meat for boiling in water with onions and garlic. When ready: cool the meat, remove the onion and garlic from the broth.
  2. Mix 2 tbsp. l pepper, according to Art. l oils for refueling.
  3. Combine the beans, onion feathers, chopped garlic, fern, dressing, salt, soy sauce and send to a boiling broth. After 20-30 minutes add sugar.
  4. 10 minutes before turning off, add chopped meat.

Korean Fish Dishes

Fish in the Korean diet appears frequently. However, it is served a little in the form in which we are used to. The use of raw or pickled, that is, without any heat treatment, ingredient is the main feature of fish dishes.

Recipe koryo-saram or hwe (heh):

  • 500 g of red fish fillet;
  • 6 onion heads;
  • 8 cloves of garlic;
  • 100 g of sugar;
  • 80 ml of vinegar;
  • 2 tbsp. l ground red pepper;
  • oil, soy sauce, coriander, salt, herbs to taste.

Proceed:

  1. Cut the ingredients: fish - in bars; onion - half rings; garlic - into the pulp; greens - shred.
  2. Heat the oil and mix pepper, sugar, salt, coriander and garlic in it.
  3. Turning off, add vinegar and soy sauce.
  4. Pour the resulting mixture of fish and onions.

We stand the fish in the refrigerator for several hours.

Mix before serving.

Hot Korean Cuisine: Recipes

Introducing another traditional spicy salad - kimchi or chimchi.

Take:

  • head of Beijing cabbage;
  • 4 cloves of garlic;
  • 2 cm ginger root;
  • 2 pods of hot pepper;
  • 20 g of sugar;
  • 55 g of salt;
  • 25 ml of soy sauce;
  • 25 ml of anchovy fish stock.

Cooking:

  1. Chopped cabbage leaves are plentifully salted and left for a while to separate the juice.
  2. Grind the ginger root, grind the garlic, grate the pepper (preferably dry).
  3. Mix these ingredients with soy sauce and broth.
  4. We spread the salad: cabbage washed from excess salt, chopped onions, spicy seasoning.

We put in the refrigerator: enjoy a spicy salad in 2-3 days.

Important! When cooking kimchi, there are several main ingredients and this is not only cabbage. Instead, you can use cucumbers or radish.

Another interesting dish of Korean cuisine: rice bread, traditionally cylindrical. Tokpokki are fried in spicy Kochujang sauce.

Prepare:

  • 450 g rice sticks for toppokki;
  • third of Art. Kochudyan;
  • 25 g of sugar;
  • algae plate;
  • litere of water;
  • Art. l kochukaru;
  • 7 anchovies;
  • feathers of onions.

Actions:

  1. Boil anchovies and algae in water for 15 minutes after boiling. We take everything out of the broth.
  2. We prepare the sauce this way: mix kochukaru, sugar and kochudyan.
  3. Garetok otherwise put rice sticks into the broth along with the sauce and chopped feathers of onions. Boil, not forgetting to interfere.
  4. We boil until the sticks are soft and the sauce is thick.

Advice! If 12 minutes have failed, add more water or broth to the sauce.

Enjoy spicy tokpokki.

National drinks

 

The traditional drink of Koreans is soju. This is vodka infused with sweet potatoes or grains.

McCauley is a less alcoholic drink than soju. It is a Korean analogue of Russian kvass: with one exception, it is stronger with a light hoppy shade.

Second courses

Pulcogi is a fiery meat that is fried over an open fire. Pre-soaked in sesame oil, soy sauce, garlic and hot pepper. Served with vegetables. The list of vegetables that can be used is wide, so the dish can be prepared in full accordance with personal gastronomic addictions.

Today we will cook pork sausage: sunda.

To prepare home-made sausage, we will prepare:

  • 750 ml of pig blood;
  • 250 g of pork lung;
  • 250 g pork heart;
  • 500 g of pork fat;
  • 3.5 meters of pig intestines;
  • 250 g of rice;
  • 35 g of syringa;
  • 3 cloves of garlic;
  • 1/2 tsp. ground black pepper, coriander;
  • 1 + 1/4 Art. l salt.

Cooking:

  1. Rinse and soak.
  2. Boil the syringes for half an hour and chop.
  3. We clear the heart and lungs of unnecessary components: ducts, veins, tubes, films. We chop and scroll through a meat grinder along with fat and garlic.
  4. We mix rice, syrups, blood, spices into the minced meat.
  5. We stuff the washed pig intestines, having previously tied one edge of the intestine.
  6. Before boiling the sausage, rinse the outer shell. When the water boils, pierce the sausage several times with a toothpick: this will protect it from deformation.

Serve soy sauce with soy sauce.

Fancy desserts

Korean desserts are not just goodies, but beautiful and most often healthy dishes. Most often, they are prepared on the basis of rice flour and cereals.

Let us announce the favorite Korean dishes that have long overcome the territory of Korea and won the hearts of sweet tooth around the world:

Kangjong

In a simple brushwood is made from rice flour. Cooking technology includes traditional dough kneading, shaping and, attention, drying. At the final stage, the dessert goes through the process of frying and lubrication in honey.

Kanjong served with sprinkled sesame seeds.

It is interesting! Dessert has several varieties and names that vary depending on the ingredients and sprinkling methods.

Ttok.

Again, a rice flour dessert that has a pleasant “pulling” taste.

Yugva.

 

Cookies made from dough with rice flour and a small amount of alcohol are fried in oil and then poured with honey. Final touch: languor in the jocheon syrup.

Zhongwa.

Slices of fruits and roots (lotus, radish, carrots, ginger, ginseng) marinated in honey.

The list of desserts related to Korean dishes is more extensive, covering it completely is not just one day. And, believe me, you will be surprised that dessert is not always sweet. Sometimes these are cookies with red bean paste and squid powder: this is the case with Chumunjin buns.

Korean cuisine is rich and diverse. It is a clear reflection of the identity of the people.

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