Korean cuisine

Korean national cuisine is considered to be one of the simplest in the whole world. Although Koreans attach great importance to the culture of eating, in their cooking there is no division into a festive and everyday menu, and all Korean dishes are based on rice, seafood, meat and vegetables.

All kinds of snacks, served without fail with all main courses, are called panjan in Korea. For example, sauerkraut with pepper - kimchi - must be present on the table before any main course. Koreans use all kinds of peppers, sesame oil and soy sauce as flavor enhancers. Korean cuisine, which is generously flavored with hot spices, often seems too hot to people of other cultures, but expressing dissatisfaction with Korean chefs is considered bad form in the country.

Korean traditional dishes

Korean cuisine has long been famous all over the world. In different countries, more and more new restaurants of Korean cuisine are constantly opening, since this food is of genuine interest to many Europeans.

When it comes to Korean recipes, many people first of all remember the famous bibimbap dish. It is a meal based on classically cooked rice with seafood, pieces of meat, vegetables, hot sauce, and a raw or fried chicken egg. All bibimbap ingredients are prepared separately from each other and mixed just before consumption.

Bulgogi is another famous dish in Korean cuisine. It is an analogue of the barbecue that is familiar to everyone, that is, meat, which must be marinated before the frying process. For the marinade, Korean home cooking suggests using garlic, soy sauce, sesame oil and black pepper. If the dish is ordered in a restaurant, then the chefs usually involve all the guests present in the preparation of the bulgogi marinade.

The aforementioned kimchi snack is the favorite dish of Koreans. It consists of Beijing cabbage (less often - from kohlrabi, eggplant or cucumber ) and red hot pepper, which undergoes a fermentation procedure in a special way. The finished snack is usually seasoned with ginger, onion, pepper, radish or garlic. But there must be many times more cabbage in the dish than other ingredients.

Kimchi is the national dish of Korea, as the locals believe that eating this snack has a positive effect on their health, namely, it dissolves the resulting subcutaneous fat deposits. It is also known that kimchi normalizes the functioning of the gastrointestinal tract, slows down the aging of the body, helps digestion of food and increases appetite before eating. The vegetable composition of this dish is rich in trace elements, vitamins and other beneficial substances for the human body. Kimchi is great for both hangovers and colds. That is why this national Korean snack is eaten with pleasure in many countries of the world.

Korean home cooking sometimes changes kimchi recipes, but the classic method of making sauerkraut is still one of the most popular both in Korea and beyond.

As ingredients for the classic kimchi appetizer you will need:

  • 2 fresh large heads of Chinese cabbage;
  • 2 medium daikons ;
  • 3 large red bell peppers ;
  • a large bunch of green onions;
  • 2 bunches parsley ;
  • 100 g red ground pepper;
  • 2 heads of garlic;
  • 3 tbsp. l. starch ;
  • 1 kg salt ;
  • 10 l water ;
  • ​​
  • 400 ml of boiling water.

The recipe for the dish is as follows:

  1. Remove the top leaves from the cabbage and cut the remaining head lengthwise.
  2. Prepare brine or brine: dissolve 1 kg of table salt in 10 liters of water.
  3. Place the halves of the cabbages in a large saucepan and fill them with the resulting brine so that the liquid completely covers the leaves. In order to avoid cabbage floating up, a not very heavy load is placed on it in a pan and left to salt out for three days. The vegetable will be sufficiently salted when the leaves of the stalk do not break with a crunch, but can bend elastically.
  4. After salting the cabbage, rinse it in running water, squeeze its leaves a little.
  5. Starch diluted with cold water, and then steamed with boiling water to form a thick paste. The starch paste must be allowed to cool.
  6. Daikon should be peeled and cut into pieces 4 cm long and 2 mm thick. Sprinkle it with salt, mix and leave to salt until approximately 100 ml of liquid is formed. The resulting juice should be drained.
  7. Bulgarian pepper must be cut in the same way as daikon. Green onions are cut into strips 4 cm long. Parsley is finely chopped.
  8. Combine the vegetables in one bowl with the addition of squeezed garlic, starch paste and red pepper. Mix all this thoroughly.

Classic kimchi based on Korean recipes is ready. It can be enjoyed as an aperitif to stimulate the appetite, or as a snack with main dishes.

In various cafes of Korean cuisine, mantu is often served - Korean-style dumplings. As a filling, Koreans use not only meat, but also fish, seafood or vegetables.

Mantu, according to the recipe, can be not only boiled, but also fried or steamed.

Kimbap is a Korean roll that is not filled with raw fish, as in traditional rolls from Japan, but with all kinds of vegetables or even scrambled eggs. As a sauce for such rolls, chefs in Korean restaurants serve not soy sauce, but sesame oil.

Another world-famous Korean snack is japchae - plain noodles fried with vegetables and pieces of meat.

First courses are also very popular in Korea. Spicy beef soup yukkejang is a hallmark of many restaurants and cafes of Korean cuisine.

To make yukkejang you will need the following ingredients:

  • 600 g beef ;
  • 1 onion;
  • 7 garlic cloves;
  • 2 heads leek ;
  • 1 daikon;
  • 1 st. l. peppercorns;
  • 10 glasses of water;
  • 200 g gosari;
  • 250 g soybean sprouts;
  • 200 g oyster mushrooms ;
  • 4 tbsp. l. hot pepper;
  • 1 st. l. sesame oil;
  • 5 tbsp. l. soy sauce;
  • 1 st. l. crushed garlic;
  • salt and pepper to taste.

In addition, the soup recipe requires the use of pre-prepared pepper oil. To prepare it, take a tablespoon of rapeseed (or any other vegetable) oil and ½ tablespoon of hot pepper and mix the ingredients.

Yukkejang should be prepared as follows:

  1. Place meat, onion, garlic cloves, peppercorns, daikon in a pot and pour it all over water. Bring the soup to a boil and then simmer for 45 minutes. After this time, the beef is taken out of the pan, six glasses of broth are drained, and the rest of the contents are thrown away.
  2. Boiled meat must be carefully disassembled into fibers.
  3. In another pot, boil soybean sprouts with a little salt for two minutes. Next, the sprouts need to be removed, rinsed under running water and squeezed.
  4. Oyster mushrooms and leeks are boiled in the same way.
  5. Put the disassembled meat, chopped gosari, soy sprouts, oyster mushrooms into a large saucepan. The mixture should be sprinkled with pepper, pour over with sesame oil and soy sauce. Next, pour crushed garlic into the pan, and mix everything thoroughly.
  6. In a saucepan, heat a tablespoon of oil over low heat, add chili pepper to it and mix everything well.
  7. Add meat with spices to the chili oil and mix. There, in a saucepan, add six cups of broth so that the liquid covers all the ingredients. Bring the soup to a boil, cover and simmer over low heat for an hour.
  8. After 60 minutes, add the prepared leek to the soup and let the dish boil for another 15 minutes. After turning off the yukkejan, you can add salt to taste.

Speaking about the famous and loved by all dishes of Korean cuisine, one cannot fail to mention the alcohol that is drunk in this country. The most popular alcoholic drink in Korea is soju - vodka based on sweet potatoes or grains.

The benefits and harms of Korean dishes

In the world, fans of Korean cuisine are mainly those people who constantly monitor their weight, since this food is considered the most dietary. The basis of traditional Korean cuisine is a separate diet, which implies the fact that there is no combination of incompatible products in the dishes.

Korean food contains a lot of healthy fiber and all kinds of spices that have a beneficial effect on the human body. In the ranking of countries where obesity is rampant, Korea occupies one of the last places.

The biggest health problem in Korean cuisine can be the generous spicing of almost all food with hot peppers. With obvious pathologies of the gastrointestinal tract and the cardiovascular system, it is better not to eat such food.

Sources
  1. Wikipedia. – Bibimbap.
  2. Kuznetsova E. K. - The best recipes of world cuisine.
  3. Olga Ivenskaya. - Culinary Encyclopedia. Volume 12. K (Kashovi - Kishmish).
  4. Wikipedia. – Kimchi.
  5. Wikipedia. – Soju.
  6. Wikipedia. – Obesity.