Korean place names: ? Seoul or “Seoul”
? Busan Municipality
Incheon Municipality
Daejeon Municipality
? Daegu Municipality
? Gwangju Municipality
Gyeonggi-do Gangwon-do, a very famous place, many Korean dramas have been filmed thereChungcheongbuk-do
Chungcheongnam- do
Jeollabuk-do
Jeollanam-do
Gyeongsangbuk-do
Gyeongsangnam-do
Jeju Provincep>
"Province" is equivalent to the "provincial" level unit in China, but due to the small area of South Korea, the scale of "province" is only equivalent to the size of the "city" in China < /p>
Andong Anton
Ansan Anseong Anyang Asan Boryeong Bucheon p> Changwon Changwon Cheonan Cheonan Cheongju Qingzhou Chuncheon Spring Chungju Chungju Dongducheon Dongducheon Donghae Donghae Gangneung Gangneung Geoje Gimcheon GimhaeGimje Gimpo Gongju Goyang Gumi Gumi Gunpo Gunpo Gunsan Mountains Guri Guri Gwacheon Gwacheon Gwangmyeong Guangming Gwangyang Gwangyang Gyeongsan Gyeongju Gyeongju Hanam Hanam Hwaseong Hwaseong Icheon Iksan Yishan Jecheon Jecheon p> Jeju-si Jeju-city Jeongeup Jeongeup Jeonju Jeonju Jinhae Jinhae Jinju Masan Miryang Mokpo Mungyeong Naju Namwon Namyangju Namyangju Nonsan Nonsan Osan Wusan Paju Paju Pohang Pohang Pyeongtaek Pyeongtaek Sacheon Sichuan Samcheok Sangju Seogwipo Seongnam Seosan Siheung Sokcho Suncheon Suncheon Suwon Suwon Taebaek Taebaek Tongyeong Tongyeong Uijeongbu Uijeongbu Uiwang Yiwang Wonju Wonju Yangsan Yangsan p> Yeongcheon Yongchuan Yeongju Yongzhou Yeosu Lishui Yongin YonginKorean cuisine: 1. Soy soup with rice
The famous miso soup withPao rice from Seoul has a long history. According to legend, Emperor Xianzong (1834~1849) also ate it. The rice for miso soup is cooked in a large pot set up in a market restaurant on market days and cooked over a fire. After traveling dozens of kilometers, market visitors can drink a few glasses of makgeolli (a kind of Korean rice wine) with rice cooked in miso soup and immediately relieve their fatigue.
Ingredients: 600 g of beef ribs and meat, 200 g of radishes, 20 cups of water, 100 g of ferns, 100 g of platycodon, 100 g of bean sprouts, 150 g of beef, 5 cups of hot rice Meat condiments : 1.5 tablespoons of soy sauce, 1 tablespoon of green onion, 1/. 2 tablespoons of garlic. , 1 tbsp sesame, 1/2 tbsp sesame oil, 1/2 tbsp pepper noodles, 5 tbsp light sauce
Method:
(1) Use steak and meatWash them in cold water and boil them with the radish.
(2) Take out the cooked meat, cut it into thick slices, season it with onion, garlic and soy sauce with the cut radish, then fry it in the soup .
(3) Wash the ferns and platycodon and sauté them with the seasonings.
(4) Then cook the bean sprouts, add the seasonings and mix well.
(5) Cut the beef into rounds, add seasonings and bake in rounds, then cut into square shapes.
(6) Put the rice in a casserole dish, add the miso soup, then mix the meat and vegetables evenly.
(7) When eating, you can add onions, sesame seeds, chili noodles, etc. according to your own preferences
2. Beef offal soup
. It is said that King Sejong was there. When I was plowing the farmland, it suddenly started to rain abondamantly. I couldn't take a step and I was very cold. I killed a cow to satisfy my hunger, cooked the beef and only added onions. in it I seasoned it with salt and drank it. From then on, this soup is called beef offal soup. Kimchi radish cube eaten while drinking beef offal soup can eliminate odors and aid digestion.
Ingredients: 2 kg of cow's head, 1 cow's foot, 1 cow's kneecap, 1 hollow bone, 500 g of ribs and beef, 20 L of water, 4 green onions, 1 garlic, 1 ginger, appropriate amount of salt, chili pepper. noodles, pepper noodles.
Method:
(1) Cut cow head, cow feet, cavity bones and cow kneecaps into pieces, soak them in cold water for about 1 hour, then remove them. Wash the whole steak, meat and other meats used to make the soup and take them out.
(2) Put a certain amount of water in aIn a large saucepan, put the cow's head, cow's feet, cavity bones and cow's kneecaps into it. After boiling, reduce the heat and float the oil and. lather on top, and while cooking, cut the onions, ginger and garlic into large pieces and add them. (3) When the meat is half cooked, put the beef ribs and meat in and cook until tender, take them out and wait for the soup to cool before rinsing the oil.
(4) Scrape the meat from the bones, then cut it into small pieces, remove the ribs and cut it into thin slices.
(5) Put the slices of meat in a sea bowl, heat the soup and pour it over. Add finely chopped green onions, salt, pepper and chili powder.
3. Slow-cooked oxtail soup
Boil the oxtail over low heat, take it out, season it with salt, pepper, onions, garlic and saucethis clear, put it in and let it simmer. Again. Also prepare salt, pepper and chopped green onions. To eliminate the oxtail smell, add bay leaves, celery, parsley, carrots and onions and cook until done. Celery used to deodorize is rich in cellulose. It can supplement vitamins and inorganic substances while deodorizing.
Ingredients: 2Kg oxtail (10L water, 3 green onions, 5 pieces of garlic), salt, pepper and appropriate amount of green onions. Seasoning for meat: 1 tablespoon soy sauce, 2 tablespoons salt, 2 tablespoons chopped green onions, 1 tablespoon crushed garlic, 1 tablespoon sesame oil, a small quantity of pepper.
Method:
(1) Cut the oxtail into 4-5 cm pieces, or if you buy it whole, insert a knife into the cartilage between the joints to cut it, andcut it. the exterior. The Gen membrane was shaved, soaked in water, bled and fished out.
(2) Put the oxtail in boiling water and cook for a while, then reduce the heat and cook for about 3 hours. While cooking, cut the onions and garlic into large pieces, add them and rinse the oil and foam on them.
(3) Boil the soup and remove the meat from the oxtail when it becomes mushy. When the soup cools, float it. Oil on the noodles.
(4) Mix the beef with the seasonings.
(5) Boil the soup again, add the seasoned oxtail and cook for a while, then put it in a bowl. Add the prepared chopped green onions, salted and pepper noodles
. 4. Chicken Linzi Soup
Chicken Linzi soup is a cold soup made from boiling chickens, seasoned with ground sesame powder and added chicken, vegetables, boulettes of meat, mushrooms and eggs. summer consumption. Nutritious diet, chicken is a nutritious food low in fat, high in protein and rich in unsaturated fatty acids.
Ingredients: 1/2 chicken (600 g), 10 cups of water, 1 green onion, 2 heads of garlic, 1 cup of white sesame seeds, 1 tablespoon of salt, a small amount of white pepper, 100g beef, 3 eggs, 50g water celery, appropriate amount of flour and oil, 1/2 cucumber, 2 medium mushrooms, 1 red pepper, appropriate amount of starch. Beef seasoning: 1 teaspoon salt, 2 teaspoons chopped green onions, 1 teaspoon minced garlic, 1 teaspoon sesame oil, a small amount of pepper.
Method:
(1) Wash the meaty chicken bones and boil them in boiling water. While cooking, cut the onions, garlic and ginger into large pieces and put them in.
(2) When the chicken is cookeduntil it becomes mushy, take it out and tear it into small pieces. Once the soup has cooled, rinse the oil off it.
(3) Add water to white sesame seeds, crush them, peel them and fry them.
(4) Grind fried sesame seeds and chicken broth to make sesame soup, then season with salt and white pepper.
(5) Chop the beef and add seasonings, make balls with a diameter of 1 cm, cover them with a layer of flour and eggs and brown them in a pan . (6) Wash and cut the water celery and thread it onto bamboo skewers.
(7) Divide 2 eggs into egg whites and egg yolks, add a little salt and fry them finely, then cut them into 2 × 3 rectangular domino shapes, 5 cm. Wash the cucumber in salted water, peel it and immerse it in the starch, then blanch it in boiling water.
(8) Pick the soaked mushrooms, neckshape them into dominoes, dip them in the starch and blanch them in boiling water.
(9) Cut the red peppers, remove the seeds, cut them into domino shapes, dip them in starch, blanch them in boiling water and rinse them with water cold.
(10) Put the sliced chicken in a bowl, top it with egg balls, mushrooms, cucumber, pepper and cold sesame soup.
5. Mugwort Soup
Mugwort soup is a soup made from tender mugwort and beef made into meatballs and boiled in miso soup. It’s a unique spring food with a scent of mugwort. Mugwort is a wild vegetable that represents spring and has a strong scent. Rich in calcium, iron, iron and other inorganic substances and vitamins A and C
Ingredients: 100 g beef (to make miso soup), 60 g mugwort, 100 g beef (for make meatballs), 8 cups water, appr amountopriée of light sauce, 2 tablespoons of flour, 1 egg. Condiment sauce for meat: 1 teaspoon of salt, 1 teaspoon of sesame oil, a small amount of pepper noodles, 1 teaspoon of garlic. Seasoning for meatballs: 1 teaspoon of salt, 1 teaspoon of sesame oil, a small amount of pepper noodles, 1 teaspoon of garlic, 2 small. green onions.
make.Method:
(1) Cut the beef used to make miso soup into slices and season with seasonings, add water to make soup and season with a light sauce.
(2) Blanch the young mugwort in boiling water, rinse it in cold water, remove the water and crush it into pieces.
(3) Low-fat beef should be used to make meatballs. Pound the beef and mugwort together and add the seasonings to make 1.5cm meatballs.
(4)Dip a layer of white flour on the meatballs and soak them in the eggs, then put them in the boiling miso soup and cook until they float on top. Once cooked, put them in a bowl. You can also blanch a few mugwort leaves.
6. Squid roll
Ingredients: squid Ingredients: kohlrabi leaves, red pepper, green pepper, carrot
Method:
(1). Wash the squid, cut them with a knife and blanch them in boiling water
(2). Cut the red peppers, green peppers and carrots into shreds
(3). ) .Put the kohlrabi leaves into the squid roll, roll it with shreds of red and green pepper and shreds of carrots. After rolling, cut it into pieces 2 cm high and 4 to 5 cm long
7. ginseng chicken soup Ingredients: 1 baby chicken (preferably no more than 600 grams after removingd head, claws and internal organs), appropriate amount of glutinous rice, 1 jujube, chestnut, garlic, Korean ginseng Seasoning: appropriate amount of salt, MSG, chicken powder
Method:
(1). Put the soaked rice, garlic and peeled chestnuts into the chicken breast and close your mouth.
(2). Add water to the pot, bring to a boil, put the chicken in the pot, add the jujube and Korean ginseng and simmer until the chicken is separated from the chicken bones.
(3). Add refined salt, MSG and chicken powder to taste.
8. Dangpingcai
Ingredients: 100 grams of Liangpi Ingredients: carrots, cucumbers, mushrooms, beef, mung bean sprouts, eggs, seaweed A little seasoning: garlic, monosodium glutamate, salt, sesame oil, a few sesame seeds
Method:
(1). Cut the carrots, mushrooms and beef into thin strips, add a little minced garlic, monosodium glutamate and salt. in a pan and sauté, set aside. (2). Cut the cucumber into pieces of about 6 cm, remove the skin, cut the skin into thin strips, mix with a little MSG, salt and sesame oil and set aside.
(3). Remove the heads and roots from the mung bean sprouts, wash them, blanch them in boiling water, mix with a little MSG, salt and sesame oil and set aside.
(4). Open the egg and separate the egg white and egg yolk. Put them in separate molds and spread them into thin egg pancakes, then cut the egg pancakes into thin strips. Cut the nori into thin strips of 2 mm.
(5). Cut the cold skin into 3 mm filaments, rinse it with boiling water then rinse it with cold water. Add a little salt, monosodium glutamate, sesame oil and an appropriate amount of sesame seeds and. mix well.
(6). Slice the cucumber and arrangee in a circle along the plate. Spread the cold skin mixture on the plate. Arrange the 6 ingredients including the carrots in a circle on top and sprinkle with grated seaweed. When eating, mix the different main ingredients and eat.
9. Kimchi Fried Rice
Ingredients: kimchi Ingredients: rice, eggs, ground beef Seasonings: MSG, beef powder, chili noodles, sugar, sesame oil, a little sesame seeds
< p>Method:(1).Cut the kimchi into small cubes, heat the wok with oil, add the kimchi and stir-fry for 1 minute, then add the rice and stir-fry again 2 minutes. (2). Add the seasonings to the rice and continue to stir-fry for 3 minutes, then add the sesame oil and serve on a plate.
(3). Prepare poached eggs (the yolk can be semi-cooked or lightly cooked depending on your tastes), place it on the rice, and finally sprinkle with sesame seeds.
10. Cakewith kimchi
Ingredients: kimchi Ingredients: eggs, glutinous rice flour, fried powder Seasoning: chili noodles, beef powder, sugar
Method: < /p>
(1). Cut the kimchi into thin strips, put it in a container, add the ingredients and seasonings and mix well.
(2). Heat the pan and add oil. After heating, add the freshly made noodles and spread them flat.
(3). After frying one side, flip the pancake and fry the other side.
11. Korean kimchi
Ingredients: 2 Chinese cabbage, 100 grams of chili noodles Ingredients: half white radish, half pear, 5 or 6 cloves of garlic, ginger A little, 5 or 6 green onions Seasoning: 3 grams of MSG, 20 grams of salt, 150 grams of coarse salt, 10 grams of sugar, 2 grams of beef powder, 10 grams of glutinous rice ball powder, 3 grams of shrimp paste
Method:
(1). SelectedRemove the dirty, thick outer leaves from the cabbage and cut them in half from the middle.
(2). Tear off each leaf so the flavor can be easily absorbed during preparation;
(3). Place the cabbage in the bucket and add water to cover the cabbage. Unfold the cabbage leaves, sprinkle evenly with large grains of salt, leave to marinate for 4 to 6 hours, wash and drain.
(4). Cut the white radish and pears into shreds, chop the ginger and garlic and cut the shallots into small pieces; then put the seasonings and ingredients in a basin and mix them evenly into a sauce. , and the marinade is ready.
(5). Apply the marinade evenly to the cabbage leaves, open one layer and apply one layer at a time until the entire cabbage turns red. (It can be eaten at this time)
(6). Carefully put the cabbage in the bucket, cover it and start fermentation. Ready to mangry after two days. If you want to keep it for a long time, put it in the refrigerator.
12. Jinzhou Bibimbap
Put various mixed vegetables and braised beef on the rice and eat it with the blood soup. Blood is rich in protein and iron and is an effective food in the prevention and treatment of anemia.
Ingredients: 2 cups of rice, soup (200 g of steak and meat, 100 g of lungs, 100 g of cow stomach, 100 g of cow blood, 100 bean sprouts, 20 g of ferns, 30 g of taro stems, 200 g of radishes, 2 tablespoons of clear sauce, 1/2 teaspoon of pepper noodles, tonic soup (100 g of clams, 1/2 teaspoon of salt, 1 teaspoon sesame oil, 1/4 cup water), mixed vegetables (200g chrysanthemum, 100g radish, mung bean sprouts150g, 150g bean sprouts, 100g ferns, 3 sheets of seaweed) Vegetable condiments: 2 tablespoons of onion, 2 tablespoons of garlic, 3tablespoons of clear sauce, 2 tablespoons of sesame oil, 1 tablespoon of sesame, 100g beef, canned meat 100g jelly, 3 tablespoons of malt hot sauce. Meat condiments: 1 tablespoon soy sauce, 2 teaspoons green onion, 1/2 teaspoon sugar, 2 teaspoons sesame, 1 hour sesame oil
< p>Method:(1) Prepare soup
1). Simmer the beef ribs and meat, beef lungs and beef stomach until mushy. Add 100g whole radishes and add the soaked taro stems and fern stems. Also cook together.
2). Mix the soup for cooking bean sprouts with the soup from a. Mix 1 teaspoon of chili powder, 1 teaspoon of sesame oil and 1 teaspoon of soy sauce and put them in the soup.
3). Boil the ox blood in boiling water. When cooked, cutcut it into pieces and put it in the soup.
4). Cut the radish (100g) into slices, put it in the soup and season with chopped green onions, soy sauce and pepper.
(2) Prepare a tonic soup:
Dig up the clam meat, fry it with sesame oil and add 1/4 cup
< p>(3) Mix it with vegetables:1). Cut the stems of the bean sprouts, fry them with 1/2 teaspoon of salt in 1/4 cup of broth and mix with sesame oil.
2). Blanch the mung bean sprouts and chrysanthemum, add the sesame oil, garlic and mix well.
3) Cut the radish into shreds, sauté it in soy sauce and add the seasonings.
4) Wash the ferns and fry them with sesame oil, soy sauce, green onions and seasonings.
5). Roast the seaweed, tear it into pieces, add water to soy sauce andt mix with the sesame seeds, sesame oil and sugar.
(4) Cut the beef into shreds and add condiments to the meat to make sashimi.
(5) Cut the candied green jelly into shreds.
(6) Pour the thick rice into a bowl, put the vegetable and seaweed mixture evenly, and add a spoonful of soup. Serve the candied green jelly and raw meat slices with a dollop of spicy malt sauce.
(7) Pour the soup into a bowl and serve with bibimbap.
13. Bibimbap Tongying
The method is the same as other bibimbap, except that when making the soup, put the wakame and vegetables into the rice water to simmer. Vegetables are rich in calcium, phosphorus, iron and other inorganic substances, as well as vitamin C, and contain iodine which can not only improve metabolic function, but also serve as a food for weight loss.
Ingredients:5 cups rice, 100 g ferns, 100 g bean sprouts, 100 g mung bean sprouts, 150 g squash, 150 g spinach, 100 g candied green jelly, 100 g red clams, 100 g clams, 100 g beef, 1 egg, soup (50 g hijiki, 50 g seafood, 100 g soaked kelp, 100 g tofu, 150 g radish, 10 cups rice water, 2 tablespoons anchovy soy sauce) Beef condiments: 2 teaspoons green onions, 1 teaspoon garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 tablespoons teaspoon of sesame seeds. Vegetable condiments: 2 teaspoons anchovy soy sauce, 2 teaspoons green onions, 2 teaspoons garlic, 2 teaspoons sesame seeds, 1 teaspoon sesame oil.< /p>
Method:
(1) Peel red clams and clams and fry them with sesame oil.
(2) Cut the beef into shreds and mix it with the seasoningss to slices of raw meat.
(3) Boil the bean sprouts in water, blanch the mung bean sprouts and spinach in boiling water and mix with the anchovy soy sauce.
(4) Wash the ferns, mix them with the seasonings, fry them in oil and also fry the gourd.
(5) Season the vegetables with the anchovy soy sauce and season according to the amount of seasoning.
(6) Cut the candied green jelly into shreds, separate the egg whites and yolks into egg skins and cut them into shreds.
(7) Serve the thick rice in a bowl, garnish with slices of raw meat, red clams, clams, mixed vegetables, jelly and eggs. (8) Cut the radish into shreds, cut the tofu into squares, soak the kelp and wash the taro stems and seaweed.
(9) When you boil the rice water, add the radishes, taro stalks and algues, and season with 2 tablespoons of anchovy soy sauce. Add the tofu once cooked.
(10) Bibimbap with soup.
14. Fake sacrificial food
Put the sacrificial mixed vegetables into the rice and eat them. The feature is that no hot sauce is added. It is said that in the past, the chiefs of the Andong area felt that the food after the sacrifice was very delicious and they would always want to eat it in the future, so people prepared it and offered it to them on ordinary days . . Actually, the food used for sacrifices has a fragrance, but since it is not food used for sacrifices, it is called false sacrifice food.
Ingredients: 2.5 cups of rice, 200 g of beef, 100 g of mackerel, 100 g of shark, 1/2 piece of tofu, 1 egg, 300 g of radish, 30 g of kelp , 50 g fern, 50 g mountain green vegetables, 50 g spinach, bean sprouts100g seasoning sauce: 5 tablespoons soy sauce, 10 tablespoons salt, 1 teaspoon sesame seeds
Method:
(1) Wash the rice and cook.
(2) Cut the beef across the grain into pieces 3 cm horizontally and 7 cm wide and skewer them on skewers so that they are not rolled up and pounded, then season with salt and steam them. The roasting is also good.
(3) Wash the mackerel and shark, then steam them or fry them with the meat on skewers. You can also use other fish, but they must be small and short. (4) Fry the tofu seasoned with salt in a pan.
(5) Cut the hard-boiled eggs in half.
(6) Soak ferns and mountain vegetables in water to remove moisture and fry in oil. Remove the heads and tails from the bean sprouts andcook them. Cut the radish into shreds, salt it to remove the water, fry it. Blanch the spinach and brown it.
(7) Put the rice in a bowl and add the vegetable mixture, beef, tofu and cooked eggs. When making pancakes with mackerel or shark meat and serving them with rice, it is best to serve them in a sacrificial container.
(8) Delicious with soup and sauce.
(9) Cut radish into thin square shapes and cook with kelp. Collect the kelp and cut it into square shapes. Cut the radish into strips and sauté, season with soy sauce and salt and mix well with the rice. Prepare three soups such as broth, fish soup and vegetable soup to serve with rice or mix these three soups together to make a blended soup.
15. Jeonju Bibimbap
In Jeonju Bibimbap, bean sprouts are the most importantortants. The characteristic is that it is made from rat-eye peas produced in Imsil (transliteration) and soaked in good water. It has a good texture even if cooked for a long time. It is a local food of Jeolla Province with magnificent color. and taste.
Ingredients: rice (4 cups of rice, 4.5 cups of broth), 600 g of beef, 100 g of sesame oil, 50 g of candied green jelly, 1 tablespoon of pine nuts pine, 5 tablespoons chili malt sauce, mixed vegetables (150g bean sprouts), 100g mung bean sprouts, 100g spinach, 100g chrysanthemum, 100g fern, 100
< p>g platycodon, 100g watercress, 5 shiitake mushrooms), soup (200g bean sprouts), eggs, 4-5 cups water.Method:
(1) Cook the steak and meat until cooled, remove the oil, put the rice in the broth, make the rice a little firmer and cook it while it is hot. .Incorporate the sesame oil. Orprepare plain rice and fry it in watermelon oil.
(2) Blanch the soybean sprouts, mung bean sprouts and watercress, and mix with the sesame oil and clear sauce. The platycodon is marinated with salt, washed and sautéed, and the fern is boiled and sautéed.
(3) Cut the beef into shreds and mix it with the seasoning sauce to make shredded meat.
(4) Cut the candied jelly into strips, fry the eggs in the yolks and whites and cut them into shreds.
(5) Put the rice in a bowl and put various ingredients on it, and put the malt chili sauce in a small bowl. (6) Bibimbap should be served with bean sprout soup. When making the soup, boil water for a while, put in the bean sprouts, cover the pot and simmer for about 5 minutes, then add 4 to 5 cups of water and season with salt. Finally, add the crushed garlic andChopped green onions, let simmer. for a while and serve in a bowl inside.
16. Korean seaweed soup
In Korea, women eat it after giving birth! Because it can replenish blood and symbolize peace. It’s also a must-have for birthday parties. No one will feel pain if no one makes kelp soup.
Ingredients: 200 grams of kelp soaked in water, 100 grams of beef, 2 tablespoons of soy sauce, 1. tbsp. soup of sesame oil and minced garlic, pepper, soybean oil
Method:
(1) Soak kelp in water
(2). the beef into pieces and mix with the soy sauce and sesame oil
(3). Put the sesame oil in the pan and brown the beef and kelp
(4). boil the water, then add the soy sauce, garlic powder and pepper. That's it.
Note: If you can eat garlic, please add garlicl (very important!)
Rice with seaweed <17. /p>
Preparation: rice, add it to the rice Add a little sesame oil and Korean specific salt Because our salt is relatively salty, it would be better to put some cooked sesame seeds in the rice if you buy some. some seaweed in the supermarket, it can come with bamboo planks
Method:
Put the seaweed on the bamboo plank, then place the rice in the middle of the seaweed to accommodate about a fifth, then spread out the rice, making sure to leave a little space and not put too much rice. Spread and add Korean hot sauce or Spread dressing on the rice, cut a few cucumbers and carrots into thin strips, add meat floss, ham and squid floss according to your taste, and finally roll up the bamboo board p>