South Korea is a popular destination among Kazakhstanis. In 2022 alone, tickets were bought there on Aviata 3770 times.
South Korea surprises with its culture, architecture and, of course, food. It is a mix of spices, unusual flavors and rice in different forms. We have collected Korean dishes for you, which you should definitely order if you are going to go to this amazing place. Well, or try to cook the national cuisine of Korea at home, in case you are not going to leave Kazakhstan in the near future.
kimchi
Kimchi, or kimchi, is the most famous dish of the Korean people, which tourists are always asked about if they find out that they are visiting South Korea for the first time. “Have you tried kimchi?”
Kimchi is made from cabbage: it is fermented, seasoned with onion juice, pepper (necessarily hot and red, which is called “kochu karu”), ginger and garlic.
Ingredients
To make kimchi, you need Chinese cabbage, salt, grated garlic, grated ginger, ground red pepper, carrots (very little), green onions and water.
Cooking method
It is necessary to divide the cabbage into four parts and remove its stalk. Divide each part into pieces of 5 centimeters, cover it with salt and leave it in drinking water for two hours. Next – you need to rinse the cabbage and let dry.
Mix all dry ingredients with water and combine with cabbage. Later, add coarsely chopped onions, carrots and green onions to all this. Mix everything thoroughly, preferably with gloves.
Spread the resulting mixture in liter jars, close the lid and keep in a dark room. The finished dish can be eaten in a day.
Kimchi tige – spicy stew
Kimchi chige, or kimchi chige, is a spicy stew with pork and kimchi. In general, you can put any meat. There may or may not be meat in the dish.
To make kimchi jige, you will need kimchi, a glass of kimchi brine, chicken or beef broth, pork (or other meat), onion (onion and green), gochujang pepper paste, as well as salt, sugar, ground red hot pepper and sesame oil.
Cut the kimchi, onions and green onions into large pieces, and the meat into small pieces. All this can be extinguished, and then cook over medium heat until the meat is ready.
You can serve them with kimchi, pickled vegetables, fish, scrambled eggs and seafood. Filling – kim – kelp leaves.
Ingredients
For kimbap, you need rice, nori sheets and any filling: meat, sausages, crab sticks, eggs, vegetables and meat, as well as sesame oil and oil for frying.
Cooking method
Boil rice, stuffing – cut into strips. If you use meat, then fry it in oil; if you add an egg, it is better to make an omelette – it’s easier to cut.
Top – put the filling. Moisten the edge of the kelp leaves with water and twist everything into a roll. The resulting carefully cut and serve with other dishes.
Spicy chicken in sweet and sour sauce
This is a classic Korean sweet and sour chicken that you can try in the kitchen of any eatery in Seoul and everywhere – absolutely everywhere – it will be delicious.
Chicken is served with panchans (vegetable snacks) and alcohol. The chicken and beer combo even has a name in South Korea: “chimaek”. The batter of such a chicken is denser, the chicken turns out to be crispy.
Ingredients
For a national spicy chicken, it is better to take chicken legs or wings, wheat flour, starch (or glutinous rice), an egg, as well as soda, salt and ground pepper. For the sauce, you will need gochujang, sugar or honey, garlic, ketchup and apple cider vinegar.
Cooking method
Whisk the egg with starch, wheat flour, sauces and spices. The resulting mass can be diluted with water or olive oil. Dip each piece of chicken into the resulting dough and fry in a pan. It is better to put the fried chicken on a plate with a napkin so that excess oil is absorbed. Panchans and rice can be served with the dish, if it turns out to be very spicy.
Bibimbap – rice with vegetables and meat
Bibimbap is the second dish of Korean cuisine with an unusual serving, which is one of the most: boiled rice is covered with layers of salads (snacks), scrambled eggs, meat and vegetables. After serving, mix all the ingredients. Bibimbap can be eaten cold or hot.
Ingredients
To make bibimbap, take beef steak, rice, eggs, cucumbers, carrots, spinach, shiitake mushrooms, onions, garlic, butter, gochujang sauce, water, sesame seeds, soy sauce, and apple cider vinegar with water.
Cooking method
Boil rice: it is better not to overcook it and use a little water. Cut the beef into strips and marinate with soy sauce, sugar and garlic. Then it needs to be fried in a pan.
For vegetable salads, chop cucumbers and carrots, blanch spinach and sauté mushrooms and carrots. Don’t forget to make the fried eggs. The order of the ingredients in this dish must be observed. Spread the Korean bibimbap in a certain order: first rice, then meat with salads, pour soy sauce over it and add scrambled eggs on top.
