Korean cuisine
AgnesMorissette
Korean fried rice cake is a Korean flavor snack, it is said that there will be in the streets of South Korea, everyone loves to eat, and once again in a Korean restaurant late this Korean fried rice cake, very delicious do not have a flavor, my husband also likes to eat, but the amount is very small, I am ready to do it myself, haha This Korean restaurant is an open kitchen, I was watching next to it, it turned out to be very simple. Hehe, I made it several times at home. This time it was delicious. I sent it up to share with you...
HelenaFriesen
Today, autumn is beginning, and in the morning, I suddenly remembered last year's third season theme competition,"Treasures of Mountains and Seafood". Time flies so fast, and it has been almost a year in the blink of an eye. Walking on the way to work, I even felt a trace of coolness. Heh, I think it was a psychological effect. <br />Autumn is the season to eat seafood. The seafood this season is particularly plump and relatively cheap. Recently, I have planned to buy more seafood to eat. <br />Visiting the market on the weekend, I saw that the cuttlefish were particularly fresh and suitable for making cold salad. This time, I used Korean sauce as the main seasoning, ice-cold QQ cuttlefish, and a slightly spicy and sweet taste, which was very irritating. <br />Cuttlefish has high nutritional value, but has extremely low fat content. It has many effects of nourishing blood and nourishing yin, replenishing blood and kidney, removing stasis and relieving pain. It is very suitable for women to eat. Now is the season to eat seafood, so women may wish to eat more.
JosianneVandervort
Korean kimchi must have Korean fish sauce and chili powder to taste right. Korean kimchi is very strange. It is different from other pickled products. Other pickled products produce a large amount of nitrite (carcinogens), while Korean kimchi has almost zero nitrite content. <br />Because vitamin C (lemon juice, brewed vinegar) is added during the curing process of Korean kimchi. According to scientific experiments, vitamin C can block the incidence of 95% of nitrite. And because a lot of garlic and onions are put in, the trace amount of nitrite produced during brewing will be reduced to almost none. So kimchi is really delicious and healthy. <br />I know a very nice Korean grandma. She taught Korean traditional home salting methods. I asked her grandma if the chili powder could be replaced with chili paste. The grandma said no, did Korean chili powder have to be used? The grandma said no, the chili powder does not have to be Korean chili powder. It only depends on the taste and add very fine chili powder made of dried chili peppers. If you like the spicy flavor, add spicy peppers, and if you don't like the spicy flavor, add slightly spicy peppers. <br />But the vinegar must be traditional brewed vinegar, and the fish sauce must also be Korean fish sauce. These two ingredients cannot be changed. OK, let's make delicious Korean kimchi together! <br />Onion, ginger and garlic are important ingredients to sterilize and prevent the growth of harmful substances and cannot be omitted.
PercivalCrist
[Mackerel](Mackerel Korean: ) is a food with high protein, low fat and easily absorbed by the body. It is warm in nature, sweet in meat, and has nourishing and strengthening effects. It is especially suitable for patients with gastrointestinal diseases, patients with lung fatigue deficiency, and patients with neurasthenia. In particular, mackerel contains EPA and DHA, which have the effects of dilating blood vessels, preventing blood clotting, and promoting the growth and development of brain cells, brain nerve conduction and synapses.
MarcelleKris
Vegetable kebabs are a delicacy made by seasoning beef and five-color ingredients such as platycodon, mushrooms, carrots, cucumbers, eggs, etc., and frying them on the kebabs. Vegetable kebabs are as gorgeous and colorful as flowers and were mostly used in court banquets in the Korean era. With a small amount of ingredients, various types of food such as meat, fish, chicken, and vegetables are gathered. They are originally necessary betrothal gifts and common dishes on the table.
AlexaWiza
When the weather gets hot, many people will have this reaction. They just have no appetite! There are also many people who have bitter summer conditions. In fact, it is necessary to replenish energy when it is hot, otherwise if you sweat too much, you will collapse! So use your brain to make ordinary meals more appetizing and open up your taste buds ~<br /><br /> Kimchi is a must-cook for every Korean family and everyone must eat it. Korean food is nature-based. South Korean sauces and kimchi have a history of thousands of years and contain a long tradition. Sometimes it is original and plain; sometimes it is extremely gorgeous and unbearable to eat. From luxurious palace banquets to simple four-season dishes, Korean food has its own unique flavor and charm. <br /><br />Anthropologist Marvin? Harris wrote in "The Mystery of Food and Culture":"Tell me what you eat and I will know who you are." Koreans will say,"We eat kimchi, so we are Koreans." In South Korea, a table without kimchi is unimaginable. Koreans have a special liking for kimchi, and every family has a "kimchi refrigerator" dedicated to storing kimchi. Kimchi tastes spicy and has a strong flavor of condiments and is very refreshing. Even kimchi that has been fermented all winter tastes as crisp as fresh cabbage. Eating kimchi when eating greasy food can be refreshing; eating it with light food can make you feel even lighter. Kimchi is different from China kimchi, which is mainly sour, and more different from Japanese kimchi, which has no fermentation process. Naturally fermented kimchi is not so much a food as a drug. The lactic acid bacteria produced during the fermentation process help digestion and are said to have anti-cancer effects. Kimchi contains the national soul of Koreans and is another synonym for South Korea.
