Food Korea

 Korean Dish Recipe: Bibimbap Bibimbap is a traditional Korean dish that consists of a bowl of rice topped with a variety of vegetables, meats, and a fried egg. It is a flavorful and satisfying meal that is both nutritious and easy to make. In this report, we will provide a recipe for bibimbap, along with tips for making it even more delicious. Ingredients: 2 cups of short-grain rice 1 lb of beef (sirloin or rib-eye) 1 small zucchini, sliced 1 small carrot, julienned 1 cup of bean sprouts 4 shiitake mushrooms, sliced 1 small onion, sliced 4 tablespoons of soy sauce 2 tablespoons of sugar 2 tablespoons of sesame oil 2 cloves of garlic, minced 2 tablespoons of gochujang (Korean red pepper paste) 2 tablespoons of sesame seeds 4 eggs Salt and pepper to taste Instructions: Cook the rice according to the instructions on the package. Set aside when done. Thinly slice the beef and place it in a large bowl. Add 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1...

  Korean cuisine, also known as hansik, is a rich and diverse culinary tradition that has evolved over thousands of years in South Korea. In this report, we will explore the history, ingredients, cooking techniques, and popular dishes that make Korean cuisine unique. History of Korean Cuisine Korean cuisine has a long history that dates back to the Three Kingdoms period (57 BC to 668 AD). During this time, the ruling classes developed a sophisticated culinary culture, with dishes being prepared using ingredients such as rice, vegetables, meats, and spices. In the Joseon Dynasty (1392-1910), hansik became further refined as Confucianism became the dominant philosophical influence in Korean society. This led to a greater emphasis on seasonal ingredients and healthier, lighter dishes that were easy to digest. Ingredients in Korean Cuisine One of the defining characteristics of Korean cuisine is the use of fermented ingredients, such as kimchi, which is a staple in every Korean househo...

  Recipe name: Steamed Chicken ​ ​ Recipe Ingredients: Cup Noodle Spicy Steamed Chicken Flavor chicken breast Lots of vegetables (anything in the refrigerator) konjac ​ Photos and cooking process: ​ 1. Put the konjac in a bowl, add hot water + 1/3 of the vinegar, and let it sit for 5 minutes. ​  2. Remove the vegetables from the refrigerator and cook them in the microwave after trimming them.  ​3. Put the flake soup in the cup noodles, pour hot water and wait for 4 minutes.  ​4. Wash the konjac from step 1 with water and squeeze out the water . ​ 5. Discard the water from the cup noodles. ​ 6. Put all the ingredients, add the cup noodle liquid soup and rub it together and you're done!! ​ ​ This is a diet steamed chicken that is simple and easy to make! ​ Adds satiety with konjac ​ It's nice to be able to eat vegetables together.

Nabak-kimchi is a watery Kimchi that contains napa cabbage and white radish slices as its main ingredients. It is usually served in the spring, but the fresh taste can be enjoyed in any season. Nabak-kimchi is placedon the table for ancestral rites, and served with Tteokguk(rice cake soup) for the first meal of each LunarNew Year. Because retaining the freshness is essential to a good Nabak-kimchi, wealthy families were said tohave made it every other day.  Nabak-kimchi means kimchi made with square-cut vegetables('Na-bak-Na-bak' adds to the verb, 'to cut', the meaning, 'into squares'), but it could also mean kimchi made with white radish, considering that white radish was once called 'Nabok'. Nabak-kimchi is not only served with regular meals, but is also with snacks such as rice cakes, Mandu(dumplings), Yaksik(sweet rice with nuts and jujubes) or other sweets. This is because the fresh tangy liquid stimulates the palate, and the digestive enzy...

Kkakdugi   is  a  Kimchi   made   by   salting   white   radish   cubes ,  draining   excess   water ,  then   seasoning   the   cubes with   red   chili   pepper   powder ,  salted   shrimp ,  Korean   parsley ( Minari ),  scallion ,  minced   garlic   and   scallion .  When   Seolleong  -  tang ( ox   bone   soup )  started   gaining   international   popularity ,  so   did   Kkakdugi ,  the   Kimchi that   is   served   with   Seolleong - tang . Gukbap ( rice   in   soup )  tastes   best   when   sour   Kkakdugi   liquid   is   stirred   into  the   broth .  Kkakdugi   also   goes   especially   well   with   meat  based   soups  such ...

Oi-sobagi is a Kimchi made by making cross-shaped slits in cucumber pieces, and stuffing it with a seasonedmixture of chives, garlic and red chili powder. In the past, Oi-sobagi was eaten in the hot summer whenpeople lost their appetites. But nowadays, with cucumbers available all year round, Oi-sobagi has becomeseasonless. Cucumbers have high water content and known to cool the body. Meanwhile, chives are known to have a warming effect. Thus the two perfectly compliment each other when used as ingredients for Oi-sobagi. Another cucumber treat is Oiji(salted cucumber), which is made by stacking cucumbers in a earthenwarecrock, sprinkling with salt, and pouring boiled, salt water over them. Oiji is salty yet also refreshing andmakes a great summer side dish. Seasoning sliced Oiji with chili powder, minced scallion, crushed garlic andsesame oil will give you Oiji-muchim(seasoned salted cucumber) which has a soft and crunchy texture. Itgoes especially well with a bowl of steamed rice mixe...

Baek-kimchi, or white kimchi, is made without adding red chili powder. Even until the 20th century, wholeBaechu-kimchi and Baek-kimchi were not unlike each other: only the former contained red chili powder, andthe latter, thin slices of fresh red chili peppers. To enhance the clean taste of Baek-kimchi, salted shrimpshould be the only Jeotgal(salted seafood) used if any, and the liquid should be strained several times. The original kimchi was a type of Baek-kimchi. As red chili powder was introduced to Korea after theJapanese Invasion in 1592, Koreans began making spicy kimchi. But that did not mean the end of whitekimchi. Instead, expensive ingredients such as pear, pine nuts, jujubes, chestnuts, oysters were added and itevolved into a higher quality kimchi. Baek-kimchi ripens and sours faster than kimchi which contains red chilipowder. And because of its mild taste, Baek-kimchi is good for the elderly, young children or patients whoshould avoid overly spicy foods. It is also good for...