Teukbokki

In Korea, the air was getting hot while the leaves of the trees in both the mountains and along the lush and verdant. And often seems more people are enjoying the sun was not yet seterik summer. Usually people look for cold dishes which can relieve hot flashes. But sometimes there is also a hot or spicy food eating to cope with the heat. In Korea the term "We can control the heat with the heat". So the Korean people are also eating hot food in the summer. If the spicy Korean food, you may call Kimchi, Bibim Naengmyeon, Yukgeajang, etc.. In addition there are a lot of spicy Korean cuisine. For this time we introduce a spicy Korean cuisine and famous. His name is Teukbokki. This dish is actually included in the Korean snack foods such as Baso, Pempek, and Siomei in Indonesia. Teukbokki usually favored by the younger generation. Each kiosk is available to eat this dish. Teukbokki cuisine is very famous that no one who does not know.

Kimchi Bokembab

In addition to these many kinds Bokembob Kimchi fried rice according to the ingredients such as fried rice in Indonesia. Seafood fried rice, vegetable fried rice, beef fried rice, etc. Nor even how to cook the other with fried rice in Indonesia. Kimchi Kimchi fried rice Bokembab or it can give a unique taste because of the KHS and spicy kimchi according sanagt with rice and other ingredients. This dish is perfect with a person who likes kimchi or who want to try another flavor of fried rice.

Bokembab Kimchi Ingredients for 4 people:

• 3 cups white rice 
• 250 g kimchi, small pieces 
• 8 pieces of bacon, diced 1 cm 
• 1/2 onion, cut into 1 cm cubes 
• 1 green pepper, diced 1 cm 
• 1/2 tablespoons garlic, finely chopped 
• 1/2 tablespoons sesame seeds 
• 1 tbsp sugar 
• 1 tbsp cooking oil 
• 4 eggs, fried beef undercooked

If anda sudah prepare, let's try to cook kimchi Bokembab. After the cut dipreskan kimchi and spiced sugar. Heat a skillet, saute bacon with onion white. Enter kimchi and onions to the pan, over medium heat tumislah Add rice and green pepper to the pan, tumislah. Sprinkle sesame seeds Remove and add the egg on top Serve hot time.

How to cook Kimchi Bokembab this? Easy, right? I feel no different from how to cook fried rice how to cook any kind in Indonesia. In addition to bacon, sausage or corned beef and canned tuna fish may be used according to your taste. Kimchi spicy flavor that makes fried rice which is usually much more delicious greasy and delicious. 

Nabak Kimchi

Every housewife now feel confused about how to spend the rest of the Chuseok holiday food. Usually the holiday dishes are varied and many do not contain oil so family members who ate all the holiday was tired of eating it. Unfortunately discarded, but do not want to eat it too. So in the Internet, too, were there a variety of instructions or tips on how to process food from the leftovers. Can be fried pizza with added cheese, vegetable dishes can be mixed with rice and Gochujang to make Bibimbab, many useful recipes. While some people prefer to eat it as is without any return process. In this case Kimchi is very suitable to be eaten along with foods that are almost boring. Kimchi soup especially the more appropriate because of its fresh taste. Usually when preparing food holiday home moms do not forget to cook kimchi. One type of Nabak Kimchi Kimchi is a soup with Chinese cabbage and radish. Sauce was slightly sweet and spicy taste. In addition to replacing the fresh flavor of soup is always served with rice on each serving dish. Kimchi, which reads Nabak name comes from the shape of small pieces of lettuce and radishes are thin. Nabak Kimchi is generally not experienced prementasi process that can be eaten after it is created. Accordingly, since it is quite easy and only takes a little time then Kimchi is often served on a crowded banquet in Korea since ancient times.

 Ingredients: 

• 100g turnips 
• 200g white cabbage 
• 2 tablespoons salt 
• 1 small red chilli 
• 15g thin scallions 
• 1/2 pear fruit 
• 2 cloves garlic little ginger 
• 6 cups water 
• 2 tablespoons salt 
• 1/2 tablespoons granulated sugar a little red chilli powder 

Method: 

Cut the turnip and mustard greens with a size of 2 x 2. Sprinkle 2 tablespoons of salt on the radish and mustard and let stand until radish little soft. Then washed and filtered long Cut peppers and scallions and thin slices of ginger and garlic and red chili powder Put in water and then add salt Put the mustard and radish in a container and pour the sauce is made ​​in advance. Add the garlic and ginger into the container Save room along with other food Serve.

Dubu Kimchi

Air temperature decreases rapidly to make the Korean people who were walking pace and the people who conduct activities in the street began to decrease. Many Koreans in winter prefer foods such as bread bun, Odeng or some sort of meatball soup rather than a cold drink and ice cream that had been popular as a snack. By eating nutritious food and warm will be able to beat the cold in winter. This time I will also introduce a Korean cuisine is tasty and easy to make. His name is Dubu Kimchi. The main ingredient of this dish is the tofu and kimchi. This dish is one dish which is favored by the Korean people and the more good to eat in the winter. As we know that the "idea has a lot of nutrients and high in nutrients. Kimchi was recognized highly nutritious and boost immunity. So if you eat the food together our body will be healthier and flavor blend tofu and kimchi are also covered well.

Ingredients:

• 400 g tofu 
• 300 g kimchi 
• beef 100 g 
• minced scallions 1sdt 
• 1sdt minced garlic 
• sesame oil 1sdt 
• 1sdt red chilli powder 
• 1sdt sesame seed 
• oil 1sdt 

How to Make:

• First cut out with a size of 1 ~ 2 cm and boiled in hot water 
• Cut the kimchi with a size of 2 cm 
• Tumislah with kimchi beef with spices over medium heat 
• Place the know on the edge of the dish and stir beef and kimchi in the middle 
• Serve with white rice while still hot. 

Actually in Korean pork is used to This cuisine. But beef is also in accordance with the taste of kimchi. In addition to these dishes as side dishes are often eaten together with alcoholic beverages in Korea. If you love to eat Kimchi, you presented this dish a special flavor of kimchi

Eojuk

Pureed food referred to Juk and has a lot of its kind in Korea. Then in accordance with the materials used each of the porridge has its own name. For example, Ssaljuk of rice, Hobakjuk of pumpkin, Kaejuk of sesame seeds, Sogogijuk of beef, etc.. Because the food is cooked a long time with water slurry of easily digestible by the sick, the elderly who have no teeth strong, and the child who is not a strong part of digestion. important it is suitable to eat them. But this dish is suitable also for ordinary people when we have no appetite and you want to eat special foods. Eojuk is one special type of porridge and tasty but still foreign to Korean society. So food is not often eaten by the Korean community as well. Usually these foods we can eat on the coast and rivers as the main ingredient is fish food. Compared with other porridge or gruel Eojuk this fish has a spicy flavor. And fish are fish that is used mostly coined as snapper berputih meat so do not have a fishy taste.

Ingredients:

• 200g Fish 
• 50g rice 
• 20 cups water 
• 1/4 bunch green vegetable similar Ssukkat 
• 1 clove garlic finely chopped 
• 1 leek 
• 1 / 3 onion 
• 1 tablespoon Gochujang 
• 1 tablespoon Deonjang a pinch of salt

Method:

Clean the fish. All the fish will be used in addition to the inside of the rice Clean Cut vegetables into small pieces with Boiling Water After Boiling water and simmer until the fish enter the destroyed Masuukan rice grains are rembut After all, enter Deonjang seasoning and Gochujang Put vegetables add salt if not salty Serve.

These foods taste fresh and tasty because of all the fish we used to eat all the nutrients contained in fish. On cold days, the condition badanyang bad, want to eat a new food you try to taste it.

Altang

One hot meal is usually eaten by the Korean community in the winter is Altang of fish eggs. Usually you place any kind of eggs you eat? In Korean chicken eggs, duck eggs, turtle eggs, fish and eggs are often eaten. To cook the eggs taste different from the one you do not cook. But I think a little fish eggs special. Usually we eat chicken eggs may be time to eat fried fish or grilled fish. Besides the Korean community cooking fish eggs with soup or paste. Usually the fish eggs created Polok Aaska disup or shrimp paste. To make the shrimp paste and salted fish roe spiced with red chili powder and garlic. While the fish eggs Polok disup with various vegetables and spices. Soup is called Altang. Fish eggs have a lot of protein so it's good for the health of people but it has enough good cholesterol is not often eaten. This dish is usually served warm in Priok stone to retain its heat. If you spend one bowl of soup is a warm body to sweat.

 Ingredients:

• 150g fish eggs Polok 
• 50g turnip 
• 50g bean sprouts 
• 1 small red pepper 
• 1 small green pepper 
• 1/4 onion 
• 1/2 stalk spring onion 
• 1 garlic 
• 3 cups water broth 
• 1 tablespoon soy sauce salt and pepper

Method: 

Clean the fish eggs. If the eggs of the fish should be cut clean sprouts Cut the radishes with thin transverse Cut red pepper and green pepper Boil the broth after the broth to boil put the fish eggs and other ingredients Simmer about 15 minutes on the fire that was Season to taste with salt and soy sauce.

Serve in a state Warm cuisine Altang or fish egg soup is spicy and savory taste. Because caviar is eaten with various vegetables contain many nutrients is guaranteed. If you do not like the taste of spicy, can also be cooked without red chili powder

Kimchi Jjigae

in March the weather is still cold so it's Korea bungapun season yet to come. Toward the end of winter and spring starts every housewife in Korea feel anxious. You ingintahu it? Anxiety is how to spend the kimchi in the refrigerator that had been bored to eat it. You may remember cooking a lot of Koreans eat kimchi for the winter. But usually it starts to lose flavor Kimchi before spring begins and the Korean people want to eat kimchi is cooked from fresh vegetables to the new. Responsibility if the rest of kimchi that much. Therefore various types of Kimchi dishes are available at the dining table Korean society today. Among them there Kimchi jjigae. This dish is simple and popular dish for Korean society. In addition to the Korean nation of foreigners who have never eaten this dish is also really liked it,jjigae is usually not a lot of gravy than soup. Jjigae Kimchi ingredients for 4 people.

Ingredients:

• 1/4 split kimchi cabbage 
• 1/4 scallions, cut crosswise 
• 1/2 tablespoon garlic, finely chopped 
• 1/2 onion, cut crosswise 
• 500 ml fish stock anchovies 
• 1 teaspoon cooking oil

 if the materials had been prepared, let's try to cook it:

 Having disposed of kimchi seasoning and cut the size of 3-4 cm. If Kimchi is too mature to sour, should be rinsed. Heat a saucepan and tumislah kimchi and onions with oil. After the kimchi is cooked, pour over the fish broth. Cook briefly until hot and then enter the green onions and garlic. Didihkanlan medium heat flat The average of 20 minutes. Serve when still hot. Usually Kimchi jjigae added pork or canned tuna fish in Korea. Meatless Kimchi Kimchi jjigae pretty bad because it has long been peppered. It's a bit salty and spicy food is better with a bowl of white rice

Make Tteokbokki Yuukk ..

In Korea when the roads in winter, warm the most delicious moment, stop by the shop awning (pojangmac ha) while eating or just eating Tteokbokki odeng. 
Teokbokki basic material istteok (떡) called garae tteok (가래 떡).

How to make garaetteok are:
A. Ingredients : 
300 g rice flour ,110g water and 3 tablespoons sesame oil 
B. How to make it:
Pour a little water on the rice flour, then stir it slowly by hand. Puree using seepage. After the steamer was steaming, the rice flour kukuslah until cooked. Once cooked, remove and then made ​​into dough, rubbing sesame oil to prevent sticking, until smooth. After the dough is made ​​with long, rounded shape. Then apply a little sesame oil on the outside let me not harden immediately. Well Garaetteok already finished.

How to make Tteokbokki (떡볶이):
A. The ingredients :
200 g Teuk (rice cakes) 
1/4 onion 
30 g carrot 
2 pieces of dried Shitake mushrooms 
1 small green and red peppers 
1 teaspoon cooking oil 

kimchi soup

Koreans possess a passionate fondness for kimchi, serving this spicy fermented pickled vegetable dish at most meals. While many other types of pickles, Such as store-bought cucumber dill pickles-are fermented in a salty solution prepared, kimchi ferments in the vegetable's own juices. Although there are scores of varieties, kimchi is usually made with cabbage.

Ingredients :
 • 2 1/2 pounds napa cabbage

 •1/2 cup kosher salt

 a walnut-sized knob of ginger, grated

 • 4 cloves garlic, crushed
 • 1 bunch Scallions, minced
 • 2 tablespoons sugar
 • 2 tablespoons crushed red chili pepper
 • 2 jalapenos, minced fine

• a glass or plastic bowl

•  2 to 3 1-pint glass jars Canning

•  plastic wrap

•  rubber bands