Courgettes of Korean cooking with dill. Courgettes for Korean fast food - the best recipes for savory snacks. Salad from raw zucchini in Korean - a recipe.

Preparation for the winter of sharp zucchini in Korean according to the recipe - fingers lick

Korean vegetable pancakes are not sweet breakfasts, which must be covered with maple syrup. These delicious cakes are served as a side dish or as a full meal. Additional information. It was my first trip to Seoul. We ordered a huge dish of different jeans and sharp short ribs that took your breath away. It was one of the most delicious food   our trip.

Step-by-step recipe with video example of marinating zucchini with vegetables in Korean

This is a simple recipe for masters and can be made with a variety of different vegetables. My recipes combine several types of ordinary American vegetables with a light dough to make a delicate, fragrant pancake. Chon is good with many sauces of soy sauce in ketchup.

If you want to be completely authentic, use stainless steel chopsticks for food. This is my favorite Korean purchase, chopsticks that you can eat in the dishwasher! Korean vegetable pancake. Korean gin - simple tortillas with vegetables, fish or meat, covered with flour and egg dough and a frying pan. These delicious treats are served as a side dish or as a full meal. This recipe combines several types of vegetables with a light dough to make a delicate, fragrant genie.

This is a great recipe for late summer, when fresh vegetables are plentiful. Serve gin with spicy soy sauce. Today's recipe is bibimbap, super-popular korean dish, about which you may have already heard! Before meals, you must mix everything together. If you ordered a bibimbap in a Korean restaurant, you would probably get something similar to this dish with regional variations. Despite the fact that we mix pibimbumb before we eat it, each ingredient should be prepared with care and individuality, causing their unique tastes, textures and colors to blend perfectly in a bowl and tasty in your mouth.

Different ingredients are not random, they are chosen because they balance, harmonize and compensate each other. This recipe is not quick and easy, it takes some time. But if you are really in a hurry, you can make an excellent bibimbap with sprouts of soy, spinach and carrots, and guchuyang, sesame oil and egg - these items are unacceptable!

How to Cook a Dried Fern for Use

Therefore, if you follow my videos, you are now ready to become a master bibimbap! It's quick if you have a pressure cooker, but if you do not, it will take some time. Wash ½ ounce of dried gozari and boil it with 5 cups of water in the pressure cooker for 30 minutes. Drain and rinse several times. cold water. . If you have a conventional method of cooking rice or rice cooker, make 5 cups of rice, as usual.

Prepare and prepare the ingredients for the bibimbap

Cook over medium-high heat for 7-8 minutes until the surface is covered with abundant bubbles that noisily splash and look as if they are about to pour a pot. Turn the rice several times with a spoon and close the pot again. Turn the heat to a very low level and simmer for another 10 minutes until the rice is fully cooked and fluff. Remove from heat. Pour the rice into the spoon to release excess steam. Let the rice stand, covered up, at room temperature, so that it is warm.

• Rinse 2 cups of rice in cold water and wipe off the wet rice with hand.
• Rinse and dry until drained water is clean.
• Place the rice in a pot with a heavy bottom.
• Add 2 cups of water, cover and rinse for 30 minutes.

Courgettes in Korean - preparing food

When all the vegetables are ready and ready to eat, the dish looks very tasty!


Mix by hand with 1 teaspoon of garlic, 1 teaspoon of sesame oil, ½ teaspoon of salt and 1 teaspoon of sesame.





If you find that some roots are too thick, divide them along the length.

• Cut the blanched spinach several times and put it in a bowl.
• Cover and put it next to the sprouts of soybeans on the platter.
• Set it aside.
• Place the bell roots in a large bowl.
• Rub for a moment to lightly wave and release some of the bitterness.
• Rinse them in cold water a couple of times and pour.

Because once you realize that you do not always need a prescription, you will often make your favorite dishes. Today: Kimchi is the solution to reloading almost any vegetable. This is because the "kimchi" term, which covers the whole genre of food "sandwich". And for many, including Dan's mom, this does not require a prescription. Luckily, Dan helped me reprogram the classic kimchi, which is still fairly simple to fix the memory and free enough to riff. Prepare to ensure that your hands are dirty and devote some serious space to the fridge business.

Collect equipment and ingredients. You will need a very large bowl or plastic bath. This will be the place where you salt and cook the vegetables. Oh, you will need a significant amount of large salt. Think about how you will store your kimchi: plastic containers will retain the orange-red color and garlic smell of kimchi.

Mason banks can work, or you can find a glass jar in the size of a gallon online, if not at your local kitchen supplies store, to store your entire batch. Then think about what you are going to turn into kimchi. They are usually excellent candidates. After cabbage napa, radishes take the second place at the pole of the kimchi volume. Other wonderful options are cucumbers, zucchini, squash, hard leafy greens or bows. This will be a traditional choice, but there is nothing that would prevent you from checking other finds on the farmers market.

You can also mix and match what you decide kimchi: watercress, daikon and leek in one pot? Things that will not work will include anything with too different tastes or too dense to soften when pickling.

You may need to make a trip to the Asian market or to the online store for some other items that you will need. If you are looking for a vegetarian or vegetarian version, soybean paste is a reliable substitute for minds. Something sharp: Get a lot of Korean chili flakes to reach the brand spice. They are dried and crushed to achieve the desired taste and texture, but any red chili without added flavor can work.

• It's a little more salty and funky than his Japanese cousin.
• Some people use raw squid or oysters or dashimu.

Prepare vegetables and enjoy. Now peel the vegetables. Depending on what you are wandering, the training may differ. The goal here is to completely cover the marinating, but keep the texture intact. If you use cabbage, cut off the tops of the leaves, cut in half and remove the core, separating each leaf. Green onions and leafy greens usually remain intact. If you use radish daikon, peel it and cut into cubes. When using cucumbers or zucchini, large ones can be cut into round and small cubes.

Sprinkle with salt and repeat until you are full and not salted with all the vegetables. Be careful not to go insane; you just use enough to remove moisture and clean the vegetables, not enough to create a super-seasoned kimchi. Let the salted vegetables sit for 3-4 hours at room temperature. You can cover with plastic wrap or clean kitchen towels, if you are concerned about cleanliness, but it is not necessary.

Make the sauce. Meanwhile, you can work on seasoning. Mix the roughly sliced ​​onions, the sliced ​​apple or pear and the two small hands of your brilliant addition to the food processor. Throw in the handle of the crushed ginger, the size of your little finger. About 10 cleaned cloves are added to the mixture. You can add a little water if the mixture is too pasty. You must finish with something that is related to the consistency of apple sauce.

Stir a piece of onions that were roughly chopped, and corn carrots to give the texture a mash. Let the kimchi sauce sit and marinate for at least 30 minutes, or up to 4 hours - the longer, the better - at room temperature. Try salted vegetables. You will understand that your vegetables are ready for sauce according to their taste and texture. After sitting for several hours in salt, cut a small piece, rinse the excess salt and try. The pickle would give it a slightly sour flavor and soften it to the point where the grip disappeared, but still a bit of a bite.

Think about the favorite kimchi you got, and compare this texture. Kimchi will not change texture, because it is fermented. Combine the vegetables and seasoning. Time for a fun part! Rinse the vegetables to remove excess salt and dry. You might want to pull out rubber gloves so that there are no bright red garlic hands within the next few days. Now pretend to make lasagna: Pack in one layer of vegetables, and then generously cover the sauce, for example, lasagna noodles with tomato sauce.

Spread and use your hands to gently massage the sauce into the crevices, if necessary. Repeat until you have exhausted all of your marinade. Pack your jar with your kimchi sauce if you have not already. Cover the opening of the can with a layer of plastic wrap and gently place the lid on top.