Recetas Coreanas

Galbi
2kg beef rib
kiwis 2
Soy sauce 1/2 (half) cup
2 tablespoons sugar
3 cloves garlic
pepper
250 g Cahmpignones
Onions 1
Morron 1
water
oil

The first thing to do is place the ribs in a bowl with cold water and cut kiwis * (see note) for 1 hour
Meanwhile, cut the garlic cloves and put young children in another large bowl
We add the sugar, pepper and soy sauce and mix well
Thenthe calf off all blood (thanks to being one hour in cold water) the retired and put it in the bowl with the mixture
We left there meat for 1 hour, stirring every 15 minutes, so that fence impregnating with taste and aroma of the other ingredients
After that, we remove the meat and put it in a hot pan with a little oil and let cook
After removing the meat in the same pan, add the onion, cut itinto rings, the shredded peppers and mushrooms cut into slices, and leave until the onion gets transparent
Finally, serve the meat with the vegetables above

삼계탕
Samgyetang
1 young chicken (about 500 g),
4 cups water,
cup glutinous rice,
1 fresh ginseng root,
1 dried jujube,
1 head of garlic,
1 whole ginger,
salt,
black pepper

Remover la cabeza y patas al pollo. Retirar las entrañasy lavarlo a fondo. 

Poner en remojo el arroz glutinoso. Pelar el ajo. Lavar y escurrir la azufaifa desecada. 

Rellenar el pollo con arroz glutinoso remojado y escurrido, ajo, azufaifa y ginseng fresco. Coser la apertura con un cordel de algodón para evitar que el relleno se salga durante la cocción. Atar las patas juntas y atarlas al cuerpo con un cordel de algodón. 

Verte 4 tazas deagua en una olla grande, colocar en ella el pollo relleno con el jengibre rebanado y ponerlo a hervir por unos 40 minutos hasta que esté completamente cocido. 

Servir el pollo con el caldo en un bol grande acompañado de un platillo de sal y pimienta. Al momento de ingerirlo, quitar los cordeles y comer el relleno con la carne del pollo.
Siendo una comida vigorizante, tradicionalmente samgyetangse come en los tres días más calurosos del verano. 
냉면
Naengmyeon
For the stock:
- Vegetable Broth
- Soy sauce a couple tablespoons depending on the concentration
- Sesame oil
- Garlic and grated ginger
- Chili sauce / chili powder. Recommend from here, a kind of mild chili sauce, which you can find in any oriental trade.
- A couple of tablespoons rice vinegar 500ml of broth.
- A spoonfulof honey
- Toasted sesame seeds.

- Boil the soba in very salty water
- Rinse the noodles in a bowl with water several times, until they are cool. Lose much of cooking salt.
- Make the broth by adding all ingredients except sesame oil reserves by the end, as if heated loses some of its flavor.
- Allow to cook bean sprouts no more than 1 minute in the same broth.
- Cut the cucumber and leekfine grated carrot. Kimchi and whole shoots.
- Bundle forming a nest noodles and arrange the vegetables in the center, pour broth cold. Add then a few drops of sesame oil and seeds above.

Doenjang Jigae 찌개

60 g of mushrooms, 1 small potato, onion ¼, ¼ green pumpkin, 1 red pepper, 1 green pepper, tofu ¼, ½ green onion. 3 cups water, 1 tablespoon bean paste, 1 tbsp red pepper paste, 1 tbspseafood flavor.
Cut vegetables into cubes Soak potatoes to remove starch.
2. Cut the peppers diagonally and soak in water to remove the seeds.
3. Put the bean paste, pepper paste and the flavor of seafood. Mix.
4. Add potatoes and pumpkin.
5. When boiling add the mushrooms and peppers and boil again.
6. Add green onions before putting out the fire.
7. Enjoy!

죽 Juk |
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|bream 300g
15 cups water
common rice 2 cups
salt 23 tastings
tender green onion 20g
1 tasting sesame oil
garlic 1 tsp.
Wash rice and soak in over 2 hours. Wring completely in a wicker sieve. Boil until competa bream cooking enough water.

Remove the head and bones and place the fish meat in the broth. Grind garlic and thinly slice green onions tender in 23 cm long.

Place the soaked rice...