Rus Articles Journal

How to prepare dishes of Korean cuisine?

of the Dish of Korean cuisine differ in sharp taste. At preparation the most different seasonings and spices are used, but most often is a red burning pepper and garlic. Red burning pepper to Korea was brought by Europeans relatively recently, but it quickly became a distinctive feature of Korean cuisine. At which, by the way, much in common with Japanese and Chinese.

Koreans very much love pork, fish and various vegetables. And rice and noodles are Basic Elements of their ethnic cuisine.

The destiny brought together me with Korean cuisine in student`s years. To us to academy there arrived a student from Korea. Besides the main study, it actively learned Russian and the Russian traditions. All students reached for Han who began to be called quickly enough Yana - so it was more convenient to us, and she also did not object. In general, the open and kind girl, she was always glad to guests.

We often with friends visited it, and I, happened, came a little earlier to learn preparation of the Korean dishes. After the termination of academy she left home, and we had pleasant memories and good recipes. No, you do not think, the exchange of recipes was mutual.

Today I will share several recipes of dishes which often prepare in our family. Over time dishes adapted under our kitchen a little, but is not strong …

the Stuffed vegetable marrows



Ingredients: 4 vegetable marrows; 1 egg; 3 small bulbs; 3 garlic gloves; 500 g of pork pulp; 20 g of butter; nutmeg pinch; small bunch of greens of parsley; salt and red burning pepper.

Preparation:

carefully to wash out Young vegetable marrows and, without clearing of a peel, to cut in half. To carefully cut out a knife pulp, and to lower vegetable marrows in the boiling added some salt water for 5 minutes.

to pass Meat (it is possible to use crude or boiled), pulp of vegetable marrows, onions and garlic via the meat grinder, to add the crushed parsley greens, a nutmeg, salt pepper. It is good to mix the received forcemeat with shaken up by egg.

to Fill vegetable marrows with the made forcemeat, to lay out on the baking sheet greased with butter and to put in the warmed oven for 30 minutes. From above on forcemeat to put on a small piece of butter, the dish will be more juicy. Instead of an oven the dish can be prepared in the crock-pot that will add to it more saturated taste. When giving to a table it is possible to strew vegetable marrows with fresh greens of parsley.

Pyongyang cutlets



Ingredients: 600 g of pulp of pork; 200 ml of milk; 2 slices of bread; 150 g of sea cabbage; 1 egg; olive oil, crackers, pepper, salt.

Preparation. and sea cabbage to pass Meat together with the bread which is previously wetted in milk via the meat grinder. To add salt, pepper, the shaken-up egg, it is good to vent everything, to create cutlets, to roll in them in crackers and to fry in olive oil before formation of a ruddy crust.

South Korean vegetable marrows



Ingredients: 150 g of smoked lard; 6 small vegetable marrows; 3 garlic gloves; 1 bulb; 3 tablespoons of olive oil; 1 tablespoons of soy sauce; 1 tablespoons of the crushed parsley greens; salt and red burning pepper.

Preparation. to clear the Bulb and to cut largely. To cut fat with small cubes, to lay out in previously warmed frying pan with olive oil, to add onions. To fry mix on slow fire. Vegetable marrows to wash up, clear, slice thin, to sprinkle a little soy sauce, to mix with fat and onions, to salt and pepper to taste. To extinguish under a cover about 40 minutes or to shift in the crock-pot for 20 minutes. To give with fresh greens.

the Korean snack to beer



This snack was the most favourite entertainment at all. In the evenings we gathered at Han. Young people brought live beer, and it gave traditional Korean snack to beer. We could stay all night long, crackling a juicy kartoshechka and listening to stories about far Korea … it is very simple to

to Prepare it. Tubers of potatoes to clear, wash out, cut thin circles and to dry on a towel. Then to fry potatoes in vegetable oil till golden color, to shift a skimmer to the warmed-up dish, to salt plentifully, mix of pepper (black ground and red burning) and the crushed greens.

Somehow I invited Han on a visit, we laid a table, and my mother served vinaigrette. Han told us that they have a similar dish, only they prepare it without cabbage and serve to it the herring soaked in milk.

the Korean vinaigrette with a herring



Ingredients: 100 g of beet; 200 g of pickles; 100 g of carrots; 100 g of potatoes; vegetable oil; green onions; 50 g of sauerkraut; 1 glass of milk; 1 herring; wine vinegar; sugar, salt, red burning pepper.

Preparation. the Herring to clear, divide into fillet, to wet for 10 hours in milk. To separately boil carrots, beet and potatoes. Vegetables to cool, slice, mix with the cut pickles, sauerkraut and green onions. To fill with vegetable oil, wine vinegar, sugar, pepper and salt to taste. To serve salad on portion plates with pieces of a herring.

And for a dessert …



of Sweet at Han always turned out fantastic, especially fruit salads. It took different fruit, both fresh, and tinned, and sometimes even did of them a mix and filled with vanilla yogurt or a pudding.

Fruit were sliced by thin, fell down icing sugar then it left them in the refrigerator for a couple of hours. Before giving to a table filled salad with the vanilla yogurt or a pudding mixed with ground walnuts.

In Russia often cook cheese salads, but fruit cheese salad became for me opening. It is not difficult to train him.

We take a pineapple half, two apples and it is a little cheese. We peel fresh pineapple and apples. We cut fruit and cheese in cubes. We mix sour cream with icing sugar and fruit juice. The received sauce filled fruit salad, from above strew with the crushed nuts. Before giving to a table we decorate salad with tangerine segments.

Be not afraid to experiment, strike up new acquaintances and to fill up the moneybox of recipes. Bon appetit!

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