Recipes Samgyetang

Samgyetang Recipes

 

Young chicken soup cooked with ginseng is very popular in Korea. It was tasty with a grain of rice is soft. The smell of ginseng and the dates make this soup very tasty. Usually eaten in the winter or are unwell.

ingredients:

1 whole (500 g) whole chicken male / small villages
2 cloves garlic
2 pieces of red dates
1 stick of Korean ginseng
4 tablespoons eat rice, washed, drained
chicken broth
Seasonings:
½ teaspoon pepper
1 teaspoon salt
topping:
2 tablespoons thinly sliced ​​green onion
1 egg, make pancakes, thinly sliced

How to make:

     Remove the chicken's head and claws. Wash chicken with hot water and drain.
     Cut little bit to the two thighs skin side down.
     Fill the chicken with rice, ginseng and dates. Then cross your stiff cock and tuck the ends into the skin tear to the abdominal cavity is closed and the stuffing can not go out when cooked.
     Boil chicken broth in a pot or hot pot.
     Enter a whole chicken, cover the pan, cook over low heat until chicken is tender.
     Remove and serve warm with taburannya.

For 4 people

RecipesKimchi

Kimchi Recipes

 

Ingredients:

• 1 piece of white mustard

• 1/2 onion, thinly sliced

• 1/4 stalk carrots, thinly sliced ​​lengthwise

• 1/4 stalk of white radishes, thinly sliced

• 4 green onion stalk.
  

• 2 tablespoons garlic, grated

• 1 teaspoon ginger, grated

• 1/2 cup Korean chili powder

• 2 tsp salt

• 1 tablespoon sugar

• 1/2 cup coarse salt / sea salt

• Cup water 1 cup water

• 1/4 cup fish sauce Korea

• 1/3 cup water

• 1 tablespoon flour
  

How to Make:

• A. Cut the cabbage into 4 parts, wash and drain. Cut green onions into small slices.

• 2. Mix 1/2 cup coarse salt and 1 cup of water. Enter the chicory in a mixture of salt water and soak 6-8 hours or overnight. Wash and dry.

• 3. Enter 1/3 cup water and 1 tablespoon flour in a saucepan over medium heat, until boiling ow rate and then turn off the flame. Let stand.

• 4. After a mixture of flour and cold water, put the Korean chili powder, salt, sugar, fish sauce Korea, grated garlic and ginger. Stir well and then put all the vegetables' s left (green onions, radishes, carrots).

• 5. Take one part chicory and fill with above mixture. Try to keep the cabbage can be folded in half and then wrap it with the leaves.

• 6. Put it in an airtight container and leave overnight then store in refrigerator for 2-3 days.

• 7. Serve with rice. 

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recipes Korean bulgogi

Korean bulgogi recipes

  

pieces of grilled beef with soy sauce, sesame oil, garlic, onion and black pepper. Bulgogi means "fire meat".
Variation: beef, chicken, and cuttlefish.

ingredient

2 pounds beef sirloin, thinly sliced
2 1/2 clove garlic, finely chopped geprek and
4 spring onions, minced
1 onion, minced
1/3 cup (2 tablespoons) soy sauce
2 tablespoons sesame oil
1 1/2 tablespoons honey
Black pepper to taste
1/2 teaspoon sugar
1 tablespoon gochujang *)
1/2 tablespoon sesame oil
leaf lettuce

How to make:

• On the back of the knife, with a thin irislah until tender.

• The bowl contains the remains of the material. The mixture should be flat / thick.

• Pour the seasonings into the meat rendama and mix by hand. And make sure the meat must have been coated with the marinade seasoning.

• With plastic wrap and let stand for 1 hour.

• Cook the meat in one layer on the Hibachi table.

• Cooked meat should be completed, and the outside caramelized.

• In a different bowl, combine sugar and gochujang.

• Enter the sesame oil into the mixture.

• Serve with lettuce leaves and a mixture of gochujang.

note

*) Gochujang = is the chili paste to Korean cuisine is the main ingredient is glutinous rice koji and fermented chili powder. Traditionally, fermentation carried out in the yard gochujang in the crock pottery large. Spot is placed at the base of the stone structure called jangdokdae.