Korean food
By VicentaLakin
PICKLES ARE THE ESSENCE AND SOUL OF KOREAN AND JAPANESE FOOD. WE'VE ALL HAD KOREAN PICKLES. I'M SURE YOU'VE HAD LITTLE CONTACT WITH KOREAN FOOD. IN FACT, NORTH KOREA’S CUISINE IS NOT MUCH DIFFERENT FROM SOUTH KOREA’S CUISINE, AND DAD SAYS THAT A COUNTRY WITH A BIG SLAP IN ITS HANDS WHEN IT PEES; IT CAN’T DIVIDE TWO DIFFERENT DISHES IN JUST 60 YEARS. WE SAW PICKLES, PASTRY CAKES, SEAWEED SOUP, RICE SAUSAGES IN THE KOREAN DRAMAS AND, INDEED, IN NORTH KOREA, THESE ARE TWO CULTURES THAT ARE COMMON TO BOTH COUNTRIES, BUT NOT THE SAME STYLE, BUT WE KNOW TOO LITTLE ABOUT NORTH KOREA AND KNOW MORE ABOUT SOUTH KOREA. I'VE HAD CONTACT WITH KOREAN FOOD, TOO. CLOSE THE DOOR, DAD STILL HAS AUTHORITY FOR OUR FAMILY. AFTER ALL, HE'S THE CUTEST MAN -- THE UNITED STATES-AIDED VOLUNTEERS. WE DON'T COMPARE TO KOREAN PICKLES TODAY, WE DON'T MAKE SIMILAR KOREAN PICKLES. PICK ONE OF THE MOST DISTINCTIVE FOODS; JUST AS WE CALL IT, "NORTH KOREAN FOOD". IT'S COMPLETELY DIFFERENT FROM KOREAN PICKLES. THE ESSENCE OF THE JUICE IS RIGHT HERE. I LOVE KOREAN FOOD AFTER THE ICE, AND PICKLE WATER CAN BE USED AS A DRINK; IT CAN BE USED TO REDUCE WEIGHT AND WEIGHT. THERE ARE WELL-DOCUMENTED GOOD STRAINS OF PICKLES FOR MEDIATORS. IT IS ESPECIALLY FOR YOUNG PEOPLE TODAY. THEY DON'T USUALLY MAKE PICKLES FROM TRADITIONAL PICKLES. THE REST OF THE BOTTLES, LIKE CANS, SOY SAUCE, OR GLASS DISHES CAN BE WASHED CLEAN. AND IT'S NOT GOING TO LAST LONG; ESPECIALLY IN THE HOT SUMMER WEATHER, THE FIRST DAY CAN BE EATEN. DADDY MAKES KOREAN FOOD WITH GINGER, GARLIC, DRY PEPPER JUICE, THEN SOAKS THE CABBAGE WITH COLD AND WHITE, WITH SPECIAL TASTE. IT TASTES LIKE A SPICY, SPICY, SPICY. A WORD FOR "COOL" – IT'S REALLY EXCITING TO START IMPORTING ICE AND COOL, AND FINALLY THE WHOLE SPICY OUT. SHE'S AS CHARMING AS A GIRL. IT'LL MAKE YOU FEEL BETTER. TASTES THE SPICY TASTE OF YOUR MOUTH IS SLOWLY RELEASED. WHEN KOREAN FOOD MOVES YOUR HEART, IT TAKES A FEW MINUTES TO UNWITTINGLY CHANGE THE TASTE THAT BELONGS TO YOU. THIS KOREAN FOOD TASTES TRULY ITS AUTHORITY. THE PACE OF LIFE IN THE FUTURE IS INCREASING, AND THE GLOBAL DIVERSITY OF DIETS INCREASES THE NEED FOR FAST AND SIMPLE DIETS. THE KOREAN PICKLES SHARED TODAY WILL ALSO CONTINUE TO APPEAR ON OUR DINING TABLE. NORTH KOREAN FOOD HAS BEEN WITH ME SINCE I STARTED REMEMBERING THINGS, AND NOW CHILDREN ARE SUBJUGATED BY THEIR UNIQUE TASTES. NORTH KOREAN FOOD DOESN'T MATTER. IT'S TRUE THAT YOU LIKE IT. IT'S NOT COMPLICATED, IT'S EASY TO FIND MATERIAL, IT'S CHEAP. IT'S A SPECIAL DISH ON THE TABLE, BUT IT'S AN APPETIZER BEFORE THE MEAL! IT WAS CREATED BY GODOFMERCY. IT IS AN ORIGINAL VERSION OF MY OWN TRUE EXPERIENCE; IT IS FOR REFERENCE PURPOSES ONLY AND IS AN EXCLUSIVE PERSONAL HOBBY. SOME OF THE KNOWLEDGE COMES FROM NETWORKS. IF YOU NEED TO SOLVE SPECIFIC PROBLEMS [ESPECIALLY IN THE FIELDS OF LAW AND MEDICINE], YOU NEED TO CONSULT PROFESSIONALS IN THE RELEVANT FIELDS IN DETAIL。
Recipe Recommendations
- Chinese cabbage 1
- dried red pepper 8
- garlic one
- ginger one
- salt 2 tablespoons
- mineral water 1 bottle
- medium spice
- pickled
- ten minutes
- ordinary
Steps for Korean food
1
Don't pick too big a cabbage. We don't make hot pots. It's the middle size。
2
Clean-cleaned cabbage is laid on the tablets and cut from the middle of the cabbage with sharp knives。
3
I'll lay half the planks on the tablet. Change the knife to a long strip of approximately two centimetres wide。
4
Ginger scratch to the skin. Garlic is ready. First, the red peppers are cut in part, then the ginger and garlic blades are cut to the ground, and then the red peppers are cut to the ground。
5
Carpets of large cabbage are packed in clean, specially designed glass containers. According to the amount of cabbage put in the right amount of salt. I have a glass container like a soup bowl and enough salt in it。
6
Burn the proper amount of pure water, and pour it quickly into the glass containers containing ginger, garlic and dry peppers; and boil the juice in the ingredients with open water. When the water is pumped into the glass containers of the ingredients; don't rush; wait a little while to cool down slowly with the water in the ingredients。
7
Twenty minutes of pickled cabbage is ready. The cap of the glass container is tightened in reverse, with two handles in its hands, and the extra water is extracted from it。
8
The cooled ration juice slowly poured into the salt; it was sterilised; the large cabbage was loaded in the glass containers。
9
A BOTTLE OF 550 ML PURE WATER WAS PREPARED AND POURED INTO A GLASS CONTAINER CONTAINING LARGE CABBAGE AND INGREDIENTS; A BOTTLE OF PURE WATER WAS JUST FLOODED ON LARGE CABBAGE. WAIT FOR A MOMENT ON THE GLASS CAP。
10
When the glass cap was removed and the cabbage was placed for a while, the spice smell had infiltrated into the cabbage. The mix of large cabbage is evenly mixed with specialized non-oiled metal chopsticks. It'll take a little bit longer to mix the flat cabbage。
11
A key point in making Korean vegetables must be a good sealed environment。
12
It's a foam seal. If you do not have the same container, and if you do not have the same container, it is important to remember at the earliest that the elders' pickles were wrapped in thick cotton to keep the container warm. The coating of the foam seal is completed。