Spicy Sweet and Sour Chicken (Tak Kampungi) is a delicious Korean hot dish of medium spice. Boneless pieces of chicken meat (juicy thighs are used) are marinated, then dipped in batter and deep-fried until crispy and crispy. Then the meat is heated in a sweet and sour sauce with the addition of chili peppers (crushed kochukaru, fresh green and dried red), garlic and onions. The rich range of flavors makes this dish very memorable. Connoisseurs of Korean cuisine and chicken dishes will love it.

Sweet Pumpkin Salad (Dunhobak Selrody) is a very interesting Korean dish called salad, but our compatriots would consider it a sweet mashed pumpkin-nut dessert. The treat has a pleasant balanced taste with dominant sweet notes. Nuts and raisins go well with pumpkin pulp. Cooking pumpkin in a double boiler will preserve the beneficial substances contained in its pulp. By the way, sweet pumpkin salad corresponds to the canons of vegetarian food. Such a dish will come in very handy in the spring and autumn diet, when it is necessary to pay special attention to maintaining immunity.

Dunhobak Pub Pumpkin Sweet Rice with Dates and Nuts is an original and delicious Korean dish considered to be a dessert. To prepare it, take a small ripe winter pumpkin, which is stuffed with rice, sweet fruits, raisins, nuts and chestnuts and cook in a double boiler. The treat is tender and sweetish. You can additionally serve sweet syrups to it and taste Danhobak pub as a dessert, or you can use such a pumpkin as a side dish for meat dishes - in this case, it is better to choose salty sauces, for example, based on soy.

Rice balls with minced meat (Sogogi jumo bap) is a type of fast food popular in Korea with Japanese roots (connoisseurs of Japanese cuisine know such treats as onigiri). Such dishes (rice ball snacks) are often seen in Korean dramas (for example, "The Birth of a Beauty" and others). They are much easier to prepare than Japanese sushi and Korean gimbap. Any culinary specialist without experience can handle it. No wonder this snack is considered fast food in Korea.

Omyraisy (Omuris) is a dish that came to Korean cuisine from Japanese. It is fried rice with vegetables and other additives (meat, mushrooms, ham, sausages, shrimps, other seafood, etc.), a portion of which is wrapped in a thin egg pancake-omelet. The finished dish is poured with ketchup and served hot to the table. Great option for a quick lunch or dinner.

Eggs marinated in soy sauce (Gangjang Keran) is a delicious Korean cold appetizer that will brighten up any dining table. Marinade gives them a very curious flavor spectrum - a little salty, a little sour, with a hint of sweetness (it is given by sugar or rice syrup). Fresh garlic, green onions, ginger and chili enrich the marinade with spicy and spicy, slightly spicy flavors. After pickling, the eggs acquire a beautiful chocolate color. This appetizer is easy to prepare - you don't even need to cook the marinade.

Mung bean jelly (Noctu muk) is a Korean cold snack made from mung bean starch. Jelly has a neutral taste and delicate texture, it is well complemented by the sauces with which it is served (usually based on soy sauce with spices), as well as vegetables and meat. Preparing this appetizer is quite simple, even a cook without experience can handle it.

Fried Pulkogi meat is one of the most popular Korean food connoisseurs. Delicate, sweetish-salty, with a piquant taste, besides, it is completely. One curious way to re-enjoy your favorite dish is to make a pizza using Pulkogi meat as a filling. Homemade Pulkogi pizza turns out to be very tasty and is in no way inferior to similar pizza in Korean restaurants. We advise you to try it by all means.

Fried rice sticks with ramen noodles in a spicy sauce (Rabokki) are a modern Korean food. Dishes with rice sticks (rice flour dumplings) are extremely popular with Korean youth - they have a pleasant chewy texture, saturate well, and perfectly absorb the sauces in which they are cooked. The taste of the dish is very hot, in the best Korean traditions.

Egg Tofu Salad with Leafy Vegetables (Sundubu selode) is a simple and delicious Korean appetizer. It's easy to prepare - egg tofu and leafy salad greens (you can use salad mix) are poured with a piquant dressing sauce. Such an appetizer is a wonderful breakfast, light and hearty.

Pigodi (Korean 배 고치) are juicy steamed pies made from yeast dough stuffed with meat (pork) and vegetables (cabbage, radish, onion, herbs) with spices. These pies are distinguished by their special taste and juiciness - they are steamed. The dough is extremely soft and tender.

Pulkogi Spring Rolls are a light and delicious Korean snack. The casing of a spring roll made of rice paper has translucent properties - a variegated filling is visible through it. Rice paper spring rolls are rarely fried - more often than not, they simply wrap the filling in it and immediately treat themselves to it. During the meal, the rolls are dipped in the spicy-sweet Ssamjan sauce.

Marinated beef with quail eggs (Jan jorim) is one of Korea's favorite snacks. A few cuts of meat and eggs are a great addition to the lunch box, which you take with you as a snack on the road, to school or to work. The dish tastes sweet and salty. Food lovers "with a twinkle" add chili and garlic to it.

Hwe (or Hye) is a popular Korean cold appetizer, usually made from raw meat, fish, or seafood. Pollock hoe is a variation of the traditional Korean dish of Soviet Koreans (koryo-saram). The dish is very simple to prepare, but hearty, aromatic and tasty. Pollock heh may well decorate a festive feast.

Pork in batter in sweet and sour sauce (Tansuyuk) is a Korean dish with Chinese roots. This dish is an adapted version of the Chinese dish Dancing Zhou from Shandong cuisine, which came to Korea along with Chinese refugees. The meat slices are deep-fried twice and served in a sweet and sour sauce with vegetables and fruits.

Ramen noodles with kimchi and tuna (Kimchi chamchi ramyon) is a popular dish in Korean national cuisine. It is very simple and can be prepared quickly. In Korea, noodles with tuna and kimchi sauce are one of the popular types of instant noodles sold in any store in different packages (sachet, glass or cup).

Rice balls with kimchi and tuna (chamchi kimchi jumo bap) is a popular fast food in Korea. This dish came to Korean cuisine from Japanese (in Japan, such balls are called onigiri). An excellent alternative to sushi and requires much less skill to prepare.

Hwe is a popular Korean cold appetizer usually made from raw meat, fish, or seafood. Chicken hoe is a variation of the traditional Korean dish of the Soviet Koreans (koryo-saram), and is prepared from boiled chicken, which is pre-cut into strips. The dish is very simple to prepare, but hearty, aromatic and tasty. It may well decorate a festive meal.

Hello dear readers - seekers of knowledge and truth!

And we continue the cycle of culinary articles again. National dishes of Korea are on the agenda.

What do we know about food in South Korea now? We invite you to join us on a gastronomic trip and find out if Koreans actually eat dog meat, or if it's an established stereotype. What do they usually eat on a daily basis, and what - on holidays, what is the usual diet of Koreans and how they are used to eating.

We will also not only learn what kind of Korean dish can be called truly royal, but also learn how to cook it.

The basis of the kitchen

The products from which they are prepared in Korea are similar to those that can be tasted in its neighbors: the same rice, noodles and vegetables, as throughout Asia, beef, as in China, fish and seafood, often raw, as in Japan. However, at the same time, Korean food is very distinctive and unlike anything else.

There are far fewer fatty foods, foods high in animal protein, and more vegetables. Even if the food contains a lot of calories, it is so scorchingly spicy that it is incredibly difficult for a European person to eat even an ordinary portion. But despite the fact that Koreans themselves love to eat and drink, there are few obese people among them. Working hard every day until late is the national secret of Koreans' slimness.

Rice

In Russia - bread, in Belarus - potatoes, in Korea - rice. Rice is the basis of the cuisine here, it is eaten for breakfast, lunch, dinner and even for dessert. It is usually served as a side dish with the rest of the food. Koreans know rice recipes for every occasion:

• dad - ordinary porridge;
• bibimbap - pilaf;
• kimpap - a sandwich with egg, vegetables and rice;
• ttok - bread.

This is not the whole list of all kinds of rice delights.

Condiments

Korean cuisine is famous for its spice, and it is difficult to imagine it without this pungent taste of red pepper - it can be called the people's king of spices. It is thanks to him that many dishes acquire a reddish tint. But, abundantly flavored with pepper, products are stored much longer.

Hot peppers were brought to the country by the Portuguese only in the 16th century.

Despite the spiciness of all the dishes, the range of seasonings is really not rich here. Traditional can be called:

• pepper;
• garlic;
• soy sauce;
• Sesame oil;
• kochujan - soybean paste with rice and beans;
• twenjan - hard paste from soy pressed.

Soups

Soups are very popular among Koreans. Maybe because they give harmony and prolong the years, or maybe because they are very tasty. There are many variations on the theme of soups, many of which are made with vegetables, broth-based noodles and seafood or meat.

So, for example, soups with curious names are known:

• sundubu chige - from soybeans, shellfish and eggs;
• hamul than - from seafood;
• khonnamulguk - with sprouted soybeans;
• twenjan chige - with the addition of twenjan seasoning.

Vegetables and snacks

Panchkhan - and this is how snacks are called in local latitudes - is usually served as an addition to rice. These are mainly pickled or pickled vegetables:

• kimchi - famous sauerkraut, radish;
• tothorimuk - Korean version of jellied meat - made from acorns;
• tubu - bean curd, in our area known as tofu;
• cloves of garlic in oil;
• fresh vegetables and peppers;
• onions marinated in soy sauce.

Korean carrots and other salads, which we are so used to in Russia, are not cooked in South Korea.

Meat

Koreans are very fond of meat, mainly pork and chicken. Beef is eaten less often - it is ubiquitous in Russia, in Korea it is quite expensive, since there is practically no place for raising cows in the country, and meat is imported from Australia. It is sold in supermarkets packaged in 200-400 grams, and it is also served in restaurants as part of various dishes.

Contrary to popular belief, dog meat has not been sold or eaten here for a long time. You can try it only in expensive restaurants, and this dish is considered a delicacy even among Koreans themselves.

Pork and chicken are cooked in a variety of ways: grilled, kebabs, dumplings, fried ribs, stews, marinated sirloin.

Fish and seafood

Meat is preferred to seafood here, but the proximity of the sea takes its toll - very often seafood is added to soups or served as a separate dish, and mussels, shrimp and squid are more common than the fish itself.

It should be noted that almost everywhere cafes and restaurants are divided into two types - somewhere only meat dishes are offered, and somewhere seafood, a mixed menu is less common.

Sweet

For dessert, fruits are most often served - fresh, candied, dried, like salads or juices. In addition, there is a favorite "yummy" - khodukwachja, which is a cookie in the form of a walnut.

Another delicacy is called ttoku - a cake made from guess what? Of course, from rice!

Daily meals

Dishes for every day are familiar food without unnecessary frills, including rice or noodles, snacks, soups. People in Korea tend to get together for family meals at a low table.

Traditionally, rice is put on an individual plate for each, and other dishes are distributed among many bowls, from where you can serve them to yourself in the required amount. They eat with chopsticks, slowly.

It is noteworthy that Koreans mainly use metal chopsticks, and not wooden ones, which are used in Japan and China and to which we are already accustomed. These reusable chopsticks are often made with notches at the ends to make it easier to pick up food pieces.

In South Korea, it is not customary to cook something new every meal. Cooked food can last for two to three days.

In addition to chopsticks, a spoon is also served on the table for soups. This cutlery here generally has a special meaning and in some way symbolizes life. So, for example, if we say “three mouths”, meaning three children who need to be fed, then in Korea they say: “Three spoons”.

Grilled dishes

They are incredibly popular with Koreans. Almost every cafe has a grill: it is installed in the center of the table, around which a friendly company gathers - after a working day or at the weekend. Koreans rarely eat alone.

Grilled meat is cooked - pork steaks. The cooking procedure itself is a whole ritual. The grill is ignited, and numerous bowls with spicy snacks, which we have already described above, are placed around it.

The meat is placed on the wire rack and cut into pieces as it roasts. A piece of prepared meat is placed on a Chinese cabbage leaf, snacks are added, wrapped and eaten.

They use scissors to chop meat and seafood, as well as noodles in the soup. It is practical and very convenient.

Soup is also cooked over the fire - meat or seafood, often with noodles. Soup is brewed right in front of guests, stirring, appetizers, rice are also served with it. The company eats from a pot using long-handled spoons and chopsticks.

Beverages

Koreans love coffee and, to a lesser extent, tea. Coffee shops - both chain like Starbucks and local ones - are here literally every 50-100 meters, so coffee can be bought everywhere.

Among alcoholic drinks, Korean soju vodka is widespread - its strength is only 20% - as well as local beer.

Fast food

Street fast food is diverse and popular. Snacks from fried vegetables and seafood in batter, stuffed with sea crayfish, fresh and baked fruits, baked goods - all this is quite affordable and will allow you to have a quick and tasty snack on the go.

Holidays time

The setting of the table and the order of changing dishes during the festive events dates back to the traditions of the royal Joseon dynasty. Even then, several centuries earlier, certain rules were adopted. All dishes are divided into main and secondary ones.

Each celebration - birth, anniversary or wedding - corresponds to a certain number of panchans. Twelve dishes on the table are an indicator of the imperial dinner.

Each event corresponds not only to the number of treats, but also to a special composition. For example, on your birthday you definitely need to taste the soup, which is able to bestow many years of life. It is called miyok-kuk and contains seaweed.

Another funny custom is possible on International Women's Day. If no one has shown the girl attention, she should buy street black noodles, which will reflect the setbacks of her today.

We cook ourselves

Encouraging you to pursue culinary feats, we offer a recipe for a truly imperial delight - the royal stew, or chapche. It was cooked several centuries ago at the court, and now every self-respecting Korean hostess knows how to surprise her guests with this dish.

We will need:

• beef - 0.5 kg;
• garlic - 3-4 cloves;
• shiitake mushrooms - 2-3 pcs.;
• champignons - 0.2 kg;
• carrots - 1 pc.;
• bulgarian pepper - 2 pcs.;
• glass noodles - 0.15 kg;
• soy sauce - 3 tablespoons;
• sesame oil - 2 tsp;
• sugar - 1 tsp;
• red pepper, salt to taste;
• green onions - for decoration.

Preparation:

1. Soak in shiitake water, cut into strips.
2. Cut the beef into strips, place in a bowl, season with salt, pepper, 2 tbsp. soy sauce, chopped garlic, shiitake. Leave to marinate.
3. Chop carrots, peppers, mushrooms. Fry in a pan until half cooked.
4. Boil the noodles, add the remaining soy sauce, sesame oil and sugar.
5. Fry the pickled beef.
6. Put noodles, vegetables, beef in a bowl, sprinkle with chopped onions.

Our noodles are royally ready. Bon Appetit!

Conclusion

Thank you for the joint South Korea gastronomic tour, dear readers! Share this article on social networks and subscribe to our blog to receive new interesting articles in your mail!

And we say goodbye to you until tomorrow!

Features and secrets of the national cuisine of Korea

Korean cuisine or the national cuisine of Korea- these are, first of all, culinary traditions that have been developed over the centuries. The recipes for many dishes these days are almost identical to the recipes for their preparation hundreds of years ago. Even the dishes remain unchanged. For example, special clay jugs are used to make soy sauce and soy paste. Moreover, they are used not only at home, but also in the food industry. Thus, tradition has become a pillar of all Korean cuisine.

The “tasty secret” of many Korean dishes is fermentation or, in other words, fermentation. First of all, it is used in the preparation of soy sauce and soy paste, which is traditional for Koreans, which in turn are integral components in the preparation of many dishes. In addition, traditional Korean kimchi snacks lend themselves to fermentation (in our understanding, these are various pickled vegetables, most often Beijing cabbage).

The basis of the Korean table is rice. He is always present on the table. Rice is served in a separate bowl, with nothing, without mixing it. Soup is served with it, as well as all kinds of kimchi. Rice in the Korean culinary tradition is akin to bread for the Slavs. That is why do not be surprised if you see a Korean eating soup with rice.

Chinese cuisine, which laid the foundations of table etiquette, had a significant influence on the formation of the national Korean cuisine. The wide spread of Confucianism in China also affected the culinary tradition of Korea. The food was humble and simple. Even the royal court followed these principles in their diet. Exceptions were made only on major holidays.

A feature of Korean, like Chinese dishes is use in the preparation of many dishes of red hot pepper... For many centuries, this allowed food to be stored longer. And today this tradition has not disappeared. That is why Korean cuisine is quite spicy, and many dishes have a characteristic orange-red hue.

Chinese cuisine also introduced the use of pork and beef into the recipe of Korean cuisine. In addition, Japanese cuisine has had some influence on cooking in Korea. Therefore, Koreans willingly use all kinds of fish, including raw. There is even an analogue of Japanese rolls in Korean cuisine. It is called kimbap.

A special branch of Korean cooking is temple food. It is served in temples to followers of Buddhism. It is also simple, except that, unlike royal cuisine, the food should not be neither too salty nor too spicy. It is believed that spicy tastes can interfere with a monastic lifestyle, which is based on strict discipline, meditation, self-knowledge, compassion for others. The temple kitchen is, first of all, a healthy diet. The basis of the monks' diet is vegetables, cereals, soybeans.

Another distinct branch of Korean cuisine is the koryo-saram cuisine. Koryo-saram are Koreans who moved to the Primorye Territory of Tsarist Russia and were subsequently deported from there to various Soviet republics, mostly to Uzbekistan and Kazakhstan. The peculiarity of their cuisine is that many of the usual Korean products had to be replaced with local products. For example, carrots-chi or Korean-style carrots is a dish related to the Goryeo-saram cuisine. You won't find it in Korea itself.

All dishes are traditionally served by Koreans in porcelain bowls. A bowl of rice, with the second and first courses, is served to each one separately, while kimchi and other snacks are served in a common bowl. The peculiarity of the table setting is that almost the entire table is lined with bowls with various dishes. Koreans eat with chopsticks and spoons. A spoon is used most often, since soups and stews are often present on the table.

Soups, main courses and salads

Soups are a fairly popular dish on the Korean table, which is eaten almost every day. It is usually served with boiled rice, which is eaten either as a bite like bread, or added directly to the first course. In addition, the soup is eaten as a bite with meat and snacks.

Soups of Korean cuisine can be conditionally divided into liquid opaque and transparent (kuk and thang). In addition, there are very thick soups, more like stewed potatoes with meat with the addition of a small amount of broth. They are called jongol and tige. Also, first courses can be divided into lean and spicy. The latter, of course, prevail. Soups are prepared on the basis of meat (mainly pork and beef), fish, and seafood.

Special attention should be paid to the soup called posinthan... It is prepared from the meat of dogs specially bred for this purpose. Koreans believe that such a dish has a beneficial effect on the respiratory organs, helping to overcome various ailments. And, in general, posinthan is considered a general tonic. However, under pressure from the Western public, such a dish began to disappear from the diet of Koreans, due to the inhumane treatment of animals.

As for the second courses, they are not as pronounced in Korean cuisine as in Slavic or European cuisine. As a rule, all dishes are placed on the table in bulk, rather than served one after the other. Nevertheless, fish and seafood dishes combined with rice, as well as meat and rice dishes can claim the role of second courses. Yes, however, and rice itself can be considered the second course. It is deliberately made lean, without even adding salt, so that it balances the taste of spicy dishes. Perhaps that is why many dishes are seized with boiled rice. Also, the category of second courses includes gimbab- Korean variation of Japanese rolls. In addition, the same category of dishes can be attributed, in honor of which Koreans even organize festivals. This dish is rice with vegetables and meat. The peculiarity of bibimbap is in its unusual colorful design. Meat is placed on a pad of rice in the center, and colorful vegetables are placed around it in sectors. It turns out very nicely. However, in order to eat this dish, beauty will have to be destroyed by mixing all the ingredients. However, bibimbap's palatability is excellent and it is worth sacrificing its aesthetic side for them. You can learn more about other second courses of Korean cuisine from the photo of the recipes given in this section.

Salads in Korean cuisine are an integral part of it. They are present on the table of Koreans for breakfast, lunch and dinner. Basically, these are vegetable salads, while vegetables can be either fresh or fermented (pickled). As for the latter option, a striking example is the kimchi (kimchi), which were discussed earlier. Salads like Korean carrots, pickled beets, and others are more related to koryo-saram cuisine. Nevertheless, they deserve attention, because such salads turn out to be quite tasty, and the recipes for their preparation are completely unpretentious and even a novice hostess can do it.

Traditional Korean sauces and preparations for the winter

Sauces are mandatory on the tables of Koreans at every meal. Soy sauce, of course, takes center stage. It is served solo or other sauces are prepared on its basis, for example, kachjin-yannemjang, which also includes garlic, green onions, ground black pepper, salted sesame seeds and vegetable oil. In addition, many Korean sauces are based on soybean paste, such as chookochhujang and samtvejang. Red hot peppers are traditionally added to them, so the peculiarity of many Korean sauces is that they are quite spicy. In addition, fish and seafood sauces such as shrimp and oyster sauces are popular in Korea. They all have a characteristic taste. The thing is that many dishes are bland, and it is the sauces that give them that very unique taste.

As for the Korean blanks for the winter, this is already an object of creativity of our people, and possibly koryo-saram. Our traditions of food preparation are foreign to Koreans. Of course, there are dishes that lend themselves to pickling and pickling, for example, the same kimchi, but they are not rolled up in jars. However, the koryo-saram cuisine has a right to exist.

Common Korean food names

If you are interested in Korean cuisine, and you would like to get to know more about its dishes, then we suggest studying the plate below.

Name of the dish	Description
Soups
Kalbitan	light rib soup with egg white and green onions
Kalbitkhan	this is a thick soup on beef ribs with pieces of beef, onions, daikon
Kamjatkhan	fairly spicy soup, cooked on a pork ridge with the addition of potatoes
Kimchi-chige	soup based on traditional Korean kimchi snack; warms up well, but has a rather specific smell
	beef soup, which should be cooked for a long time
Posinthan	dog soup
	wheat noodles in broth
Samgetan	light soup of stuffed chicken, has a very unusual taste
Sinsollo	a multicomponent soup related to the court cuisine; it consists of Korean pancakes, meatballs, vegetables, mushrooms; cook it in rich meat broth
Sollonthan	a kind of beef soup; cook it from the leg of an ox
Solontan	white broth soup with thin slices of meat and glass noodles
Sundubu-chige	spicy tofu soup with seafood
Twenjan-chige	soup based on Korean soybean paste with the addition of tofu, has a specific smell
	Christmas soup with dumplings
Haejungug	this first course is known as hangover soup. There are such varieties of it: Pyo hejangug - bone broth soup; Konnamul hejungug - "hangover soup" with soy sprouts; Ugoji hejangug - soup with Chinese cabbage leaves; Songji goog is a hangover soup with coagulated bull's blood.
Second courses
	grilled ribs
	analogue of Japanese rolls
Kimchichchige	a kind of Korean stew that includes a kimchi snack
Bibimbap	presents this dish with a rice pillow in the center of which fried meat is laid out, and a variety of vegetables are placed around the edges
Pulkogi	analogue of meat barbecue; most often they use beef and veal for cooking, less often pork and chicken
Samgyeopsal	thin slices of pork (bacon), grilled
	pork blood sausage combined with rice or starch noodles
He or Hwe	fish marinated in a certain way, not subject to heat treatment; there are also varieties of this dish, for the preparation of which seafood and meat are used
Cho-kogi pogom	meat stew with mushrooms
Chonbokchuk	rice porridge with the addition of abalone
	this dish is the equivalent of a stew
Snacks
Kimchi or kimchi	pickled and spicy vegetables (mainly Chinese cabbage)
	vegetables served raw or pickled (pickled either in oil or vinegar)
	so, in general, various snacks are called, including kimchi
	analogue of cottage cheese, which is made from soy
Products made from flour and sweets
	all kinds of sweets with and without fillings, in solid and liquid state
	korean noodles
	Korean analogue of manti
	cold noodles with mustard and soy sauce
Pyeongsu or Wangmandu	steamed pie stuffed with cabbage and meat
	steamed, boiled or fried rice cakes
	sweet variety of pancakes
	a kind of pancakes (they are prepared with meat, poultry, seafood vegetables, covered with egg or flour batter)
Alcoholic and non-alcoholic drinks
	analogue of wine, with a strength of about 7 percent
	a sweet rice drink substituted for dessert
	analogue of vodka, the strength of the drink is in the range from 20 to 45 percent
	rice drink, which is obtained from rice processing products
	so called fruit teas

Of course, this list of dishes is far from complete and certainly not exhaustive. You can get acquainted with Korean cuisine in those step-by-step photo recipes that are given in this section.

Enjoy Korean cuisine, because they are not only delicious, but also very healthy for the most part!

For most of us, the Korean national cuisine is just a Korean carrot and a few particularly popular spices (soy sauce, twenjang, and gochujang). And even then the last two spices are known only to those who are somehow connected with Koreans. The rest are in happy ignorance ... Or is it not very happy?

Indeed, in fact, Korean cuisine is a variety of unique and delicious dishes, as well as truly original gastronomic traditions.

The diet of Koreans is based on rice, which is "the head of everything" here. Meeting a table here without rice is extremely problematic. Moreover, rice is almost always put separately on a plate for everyone, but the rest of the dishes are simply put in common bowls on the table, from where, if desired, they can be taken in any quantity.

In Korea, soups are very fond of, which are perceived here as a means that preserves harmony and prolongs life. Broths, noodle soups, vegetables, seafood, meat soups - all this is consumed by ordinary Koreans almost every day. At the same time, there are soups that are served even during special events such as a wedding or birthday - as a wish for a long life.

Meat and fish are widely represented in Korean cuisine, but the local population still uses beef rarely and without much enthusiasm, despite the official lifting of the ban, which existed due to adherence to the canons of Buddhism. But in Korea, they still eat dogs, albeit as a delicacy (a special breed - nureonogs), but still ... And lovers of dog meat cannot understand why they can eat pigs and chickens, but not dogs.

Koreans also hold all kinds of legumes and seafood in high esteem, from which all kinds of sauces and seasonings are prepared. It is curious that such Korean dishes may not seem entirely edible to Europeans. Although if you mix any seasoning with hot red pepper (one of the favorite plants of Koreans), then it’s not scary to eat anything ...

Well, now, perhaps, it's time to cook something unusual, but very tasty. In this collection, we have collected for you recipes for national Korean cuisine with step-by-step photos and detailed descriptions. Welcome to the world of Korean food!

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

It cannot be denied that there are similarities between Chinese, Japanese and the cuisine in question. At the same time, Korean cuisine has pronounced individual specific features.

Among them, researchers include:

• Traditional Korean cuisine is credited with using food primarily raw. If this is unacceptable, a short heat treatment is allowed. Do not overcook or overcook: this "kills" the fresh and balanced taste of the ingredients. For example, vegetables are fried at elevated temperatures until half cooked.
• Korean cuisine is characterized by spice. It is due to the variety of spices. Garlic and chili peppers are some of our favorites and make Korean dishes so hot.
• The most commonly used ingredients include soy sauce, sesame oil, and bamboo shoots that are also exotic for our perception.
• As for meat ... With the weakening of the influence of Buddhism on the diet of Koreans, meat began to gradually enter the diet. If earlier the majority of residents belonged to vegetarians, now they willingly consume pork, beef and chicken.
• When preparing salads, ingredients that have undergone heat treatment cool down: cold and hot do not combine.

History and traditions of Korean cuisine

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

Many traditions have been used by Korean chefs for centuries. For example, spiciness, which is an important part of Korean delicacies, was not originally characteristic of them. The love of spiciness began in the 16th century: European sailors played the role of cupids, who introduced the hot spices to Korean chefs.

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

List of national products

It is difficult to identify a specific list of national products. Many of them are actively used in other countries as well.

But let's try to make a list:

1. Sobachatina. Koreans are passionate about the inclusion of dog meat in their diet. Dog meat is considered a delicacy.
2. Spices and condiments. Spices are the main distinguishing feature of Korean cuisine. They make each dish unique.
3. Rice. Although it is an important product: it is ground into flour and cakes are made, side dishes and snacks are prepared from it, but as such there is no cult of rice in the country. Gimbap, pap, chkhapssal, 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, therefore meat is brought from Europe. Therefore, meat dishes in Korea have an impressive cost. Advice! If you want to try meat dishes from an assortment of Korean cuisine, restaurants and cafes located in your city will help you realize your plans at a lower cost.
5. Vegetables. Mostly pickled and semi-baked.
6. Seafood. The issue of eating raw or pickled has also affected various seafood. So fish is often eaten completely raw or slightly marinated.

National Korean cuisine recipes

Korean national cuisine is distinguished not only by the balance of taste, but also of benefits. For example, meat, which is a heavy product for the stomach, is often combined with spicy pickled vegetables in dishes. This feed simplifies the work of the digestive system, facilitating the digestion of fatty foods.

Korean cuisine salads

The traditional Korean japchae snack is multi-ingredient:

• 250 g of beef;
• 150 g 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;
• 300 g champignons;
• carrot;
• 2 sweet peppers;
• spices.

Chapche is prepared like this:

1. In a frying pan, without adding oil, fry the sesame seeds until they have a nutty flavor and a ruddy shade.
2. Marinate the beef cut into thin strips in a mixture of garlic puree, 25 g of sugar (brown), 50 ml of soy sauce and butter. We use the selected spices.
3. The meat is marinated, let's do other ingredients. For example, egg pancakes. We make them on the basis of whipped yolks. We wrap the still warm ones in a tube and let them rest. Then they will need to be cut: you will get a beautiful decoration in the form of spirals.
4. Cut vegetables: carrots into strips, onions and peppers in half rings, champignons into thin slices.
5. Boil the noodles, preferably from potato starch, according to the manufacturer's recommendations.
6. Add a clove of garlic to the noodles, a little sesame oil, tsp. soy sauce, sugar residue.
7. Fry onions, roots and feathers in oil until translucent. We send to the noodles.
8. We send the fried mushrooms to the noodles.
9. For mushrooms - peppers and carrots. We also fry until half cooked over high heat.
10. Fry the meat last.
11. Almost all the ingredients of the salad have found their place in the dish. There was only a gas station left. We make it on the basis of 2 cloves of garlic, 25 g of soy sauce, 25 g of sugar, 1/2 tsp. ground pepper, 2 tsp. sesame oil.

Serve the salad, garnish with egg pancake spirals and sesame seeds.

Chapche is ready.

Traditional soups

Traditional Korean soups include yukkejan, twenjan chchige, miyokkuk kejan or qadyan, posinthan. The last two dishes on the list are made with dog meat.

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

Ingredients:

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

Preparation:

1. Boil the meat for broth 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 beans, onion feathers, chopped garlic, fern, dressing, salt, soy sauce and send to boiling broth. Add sugar after 20-30 minutes.
4. Add the sliced ​​meat 10 minutes before switching off.

Fish Dishes in Korean Cuisine

Fish appears frequently in the Korean diet. However, it is served a little differently than 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 for koryo-saram or hwe (he):

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

Let's get started:

1. We cut the ingredients: fish - into bars; onions - in half rings; garlic - into gruel; chop greens.
2. Heat the oil and stir in pepper, sugar, salt, coriander and garlic.
3. Turn off, add vinegar and soy sauce.
4. Fill the fish and onion with the resulting mixture.

We keep the fish in the refrigerator for several hours.

Stir additionally before serving.

Spicy Korean cuisine: recipes

Introducing another traditional spicy salad - kimchi or chimchi.

Let's take:

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

Preparation:

1. Salt chopped cabbage leaves abundantly and leave for a while to extract juice.
2. Grind the ginger root, grind the garlic, grind the pepper (preferably dry).
3. We mix these ingredients with soy sauce and broth.
4. We spread the salad: cabbage washed from excess salt, chopped onion, hot seasoning.

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

Important! There are several main ingredients when making kimchi, and it's not just cabbage. You can use cucumbers or radishes instead.

Another interesting Korean dish: rice cakes, traditionally cylindrical in shape. Tokbokki are fried in hot gochujang sauce.

Let's prepare:

• 450 g rice sticks for tokbokki;
• third of Art. kochudyan;
• 25 g sugar;
• algae plate;
• litere of water;
• Art. l. kochukaru;
• 7 anchovies;
• onion feathers.

Actions:

1. Boil anchovies and seaweed in water for 15 minutes after boiling. We remove everything from the broth.
2. Prepare the sauce as follows: mix the kochukara, sugar and kochudyan.
3. Garetok, otherwise we put rice sticks in the broth along with the sauce and chopped onion feathers. We boil, not forgetting to stir.
4. Boil until the sticks are soft and the sauce thick.

Advice! If 12 minutes doesn't work, add more water or broth to the sauce.

Enjoy spicy tokbokki.

National drinks

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

McCauley is less alcoholic than soju. It is the Korean analogue of Russian kvass: with one exception, it is stronger with a slight hop shade.

Second courses

Pulkogi is 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 preferences.

We will cook pork sausage today: sunda.

To prepare homemade sausage sunda, we will prepare:

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

Preparation:

1. Rinse the rice and soak it.
2. We boil the syriagi for half an hour and chop.
3. We clean the heart and lungs of unnecessary components: ducts, veins, tubes, films. Chop and roll through a meat grinder along with fat and garlic.
4. Stir rice, siragi, blood, spices into the minced meat.
5. We stuff the washed pork intestines, having previously tied one edge of the intestine.
6. Before boiling the sausage, rinse the outer shell. When the water boils, we pierce the sausage several times with a toothpick: this will save it from deformation.

Serve sunda with soy sauce.

Unusual desserts

Korean desserts are not just delicacies, but beautiful and most often healthy dishes. Most often they are prepared with rice flour and cereals.

We will sound the favorite Korean dishes that have long crossed the territory of Korea and won the hearts of sweet tooths around the world:

Gangjeong.

In a simple way, brushwood is made from rice flour. The preparation technology includes traditional kneading, shaping and drying. At the final stage, the dessert goes through the process of frying and smearing in honey.

Gangjong is served sprinkled with sesame seeds.

It is interesting! The dessert comes in several varieties and names, which vary according to the ingredients and sprinkling methods.

Dough cookies with rice flour and a little alcohol are fried in oil and then poured over with honey. The final touch: simmering in chocheon syrup.

Zhongwa.

Pieces of fruit and roots (lotus, radish, carrot, ginger, ginseng) marinated in honey.

The list of desserts related to Korean dishes is more extensive, it is not a matter of one day to cover it in full. And, believe me, you will be surprised that dessert is not always sweet. Sometimes they are cookies with red bean paste and squid powder: this is the case with chumunjin buns.

Korean cuisine is rich and varied. It is a vivid reflection of the identity of the people.