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6 Korean recipes to try in September

A kitchen composed of complete and nutritious dishes is that of korean traditioncharacterized by a wide use of rice, Meat And vegetables. These are almost always present since they are available in different contours each time. Of these, the best known – and used as the basis of many other dishes – is the Kimchi it is fermented cabbage made spicy by the addition of chili paste. Other very recurring ingredients are also Sesame oil, doenjang (a fermented soybean paste), soy sauce, ginger and gochujang, a condiment made from fermented hot peppers. The variety of textures and flavors translates into a multitude of recipes with an intense but skilfully balanced taste: bibimpap, kimchi jjigae And patjuk are just a few of the best known. If you want to know more, start with these 6 recipes that we have chosen for you, perfect for fall.

  1. Bibimpap. One of the most famous recipes of Korean cuisine is undoubtedly the bibimpapa single dish rich and flavorful made with white rice and vegetables usually served with clear or broth Kimchi in broth. To prepare it, start by cleaning the mushrooms (better those piogoosimilar to chiitakAnd) and cut them into strips. Then clean them too spinach yes bean sprouts then, dedicate yourself to marinating the beef (leaving the meat submerged for at least three hours). In a saucepan, brown the mushrooms with the previously blanched spinach and add the beef. Cook over medium heat for About 20 minstransfer everything to a serving dish and season with bean sprouts, salt and Sesame oil. serve with del White rice and accompanied by a small bowl of broth.
  2. Dwaeji-bulgogi. Also known as jeyuk-bokkeumit is one of the most popular recipes among those of Old Korean cuisine: it is a dish suitable for those who like strong and decisive flavors since it is based on meat marinated in a spicy chilli paste typical of Korea. The secret is to cut the beef into very thin slices to better absorb the marinade and to cook it for a short time. grilled or pan-fried, frying it with the onion and carrots. When the meat is well cooked, serve, adding the fresh chives.
  3. Patjuk. one of many vegetarian dishes of Korean cuisine, rich in protein and rich in nutrients, is the Patjuk Where a kind of red bean porridge. Traditionally, it is prepared on the day of winter solstice and requires slow and gentle cooking which should lead to a creamy result to which add a little sweet white rice. The delicate taste makes the patjuk a cross plate, to be eaten both in a savory version and as a spoon dessert with the addition of fruit and spices. However, the main thing is to share it among the guests as an auspicious sign.
  4. Kimchi jjigae. The ideal dish to serve during the winter season, when the first cold weather arrives, is the kimchi jjigaea hot and tasty soup which has as main ingredients the Pigthe Tofu and, of course, the Kimchi, i.e. fermented cabbage. For a Korean-proof result, the flavor should be spicy enough and for this reason the advice is to use a long-fermented kimchi with the addition of a pinch of chili paste.
  5. Miyeok-guk. A panacea for women’s health, especially for women who are in the postpartum period, is the miyeok-guk: a typical dish of Korean cuisine prepared with dried and cooked seaweed beef or fish broth. To these is then added the meat marinated in an emulsion based on soy sauce and minced garlic. Everything is cooked for at least twenty minutes over low heat until meat is tender and flavorful. Garnish with black pepper and a few teaspoons of soy sauce.
  6. Songpyeon. One of the most popular desserts in Korean cuisine is songpyeona kind of rice cake in the shape of a crescent steamed thanks to a particular technique that uses pine needles that release a delicate and at the same time persistent fragrance. As for the dough, it is prepared with rice flour (not gooey) and is stuffed with a garnish made with sesame seeds, red beans and soy. In Korean cuisine, these sweets represent the dessert for special occasions: traditionally in fact they are served during the harvest festival on August 15 as a sign of gratitude and thanks.

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