Kuksi dish recipe. Korean cuisine recipes: kimchi, kuksi, carrots, pigodi, etc. Korean eggplant salad

Kuksi is a traditional Korean dish. The name of the dish comes from the Korean word "Kuksu", transformed by the Soviet Koreans into "kuksi", meaning noodles, as well as a soup made with noodles.

In addition to noodles, the dish also includes savory broth, pieces of meat and a large number of vegetables.

To prepare Korean kuksi soup, prepare the ingredients. At first glance, it may seem that there are a lot of them, but all components can be divided into 3 groups - vegetable additives, broth and noodles.

Boil 3 liters of water for the broth and leave to cool while you prepare the remaining ingredients.

Cut the pork into small pieces - strips. Chop half an onion.

Fry the meat in a small amount of vegetable oil until the meat turns white and releases the juice. Then add the chopped onion and simmer everything together for a few more minutes until done. Turn off the heat and add a pinch of salt and ground black pepper.

You can also use beef to prepare kuksi, but in this case the cooking time will increase. If 15–20 minutes is enough to cook pork, then beef needs to be simmered for at least 30–40 minutes.

Prepare the ingredients for the broth. Grate 1 cucumber and 2-3 tomatoes. Chop fresh herbs.

Add grated vegetables, salt 1-2 tbsp, sugar 1-2 tbsp, soy sauce 3-4 tbsp, vinegar 1-2 tbsp to cooled boiled water. Mix thoroughly, taste the broth and add more seasonings and spices if necessary. Add chopped herbs and, if desired, sesame seeds.

Place the finished broth in the refrigerator for further cooling and infusion.

Grate the carrots or cut into thin cubes. Add 0.5 tsp. salt, 0.5 tsp. sugar, 0.5 tsp. vinegar, ground coriander, and black pepper to taste and mix thoroughly.

Fry 1 onion in a few tablespoons of vegetable oil. Add fried onions and 1-2 minced garlic cloves to the carrots. Stir, if necessary, add spices to taste.

Thinly slice the cabbage. Add 0.5 tsp. salt, 0.5 tsp sugar, red pepper to taste, 0.5 tsp. vinegar and 1 tbsp. vegetable oil. Mix, taste and add spices if necessary.

Cut the cucumbers into small slices. Chop and add 1 onion and 1-2 cloves of garlic to the cucumbers. Add 0.5 tbsp. vinegar and 1 tbsp. vegetable oil, salt, ground black pepper to taste. Stir.

Lightly beat the eggs. Add a pinch of salt.

Pouring the beaten egg in portions into a frying pan greased with vegetable oil, fry the resulting egg pancakes for several minutes on both sides until cooked.

Roll the finished egg pancakes into a roll, transfer to a board and cool. Cut the cooled egg rolls into thin strips.

Boil the noodles until tender according to package instructions. Drain the water and rinse the noodles with cold water. I used wheat udon noodles, but you can also use regular thin spaghetti.

All components of the dish are ready and you can start assembling. Place a portion of noodles on a plate.

Add cooled broth.

Place cabbage, carrots, cucumbers, pieces of meat and omelet in portions on top.

Korean kuksi is ready and ready to serve.

Today I found a recipe on the Kazakhstan website "Center of Gravity" KUKSI (Korean HOT soup) from the author

Girls, I finally cooked some cookies!

Then off we went.
Part 1.

First, let's marinate the meat.
To do this, cut it into thin strips (like French fries):

Then add chopped garlic, half a teaspoon of sugar, green onions and soy sauce to the meat (not too much, but not too little, so that all the meat is immersed in the sauce):

Now press it on top with a plate and leave for at least 30-40 minutes so that the meat has time to marinate:

After 30-40 minutes (or more), fry our meat in a cauldron with onions and cabbage:

Thanks to the marinade, we no longer need to add any spices, including salt.

Part 2.

Let's start preparing salads (chemi).
Thinly slice the cabbage. It is advisable that the bars be 2-3mm wide.
For convenience, turn the cabbage “on its back” and begin slicing with a sharp knife:

We also cut the cucumbers as thinly as possible. It is desirable that they be transparent (thickness 1-2mm):

Now we salt and mash both salads so that the juice appears. Leave for 15 minutes.

After 15 minutes, squeeze the vegetables from the juice and begin to season.
Add: finely chopped cilantro (1 bunch per kilogram), black pepper, garlic, vinegar (about 2 tablespoons), red pepper...

In a cauldron, fry the onions in a large amount of sunflower oil (two medium onions per salad). Bring the onion to transparency and add it together with the oil to the salad dressing, pouring the hot oil directly onto the red pepper:

Mix everything thoroughly. Add a little soy sauce to the cucumber salad. Everything else is the same.

Part 3.

Preparing the egg roll.
Everything is simple here. Beat 4-5 eggs with salt.

Fry in batches in a frying pan, like pancakes:

Roll the pancakes into rolls and cut:

We can also cut the tomatoes into cubes.

Part 4.

As for soy sauce, it should be Korean; obok brand sauce is ideal. You can also find Korean durum wheat noodles for Kuk-si here:

So, boil the special noodles, rinse them in cold water and immediately divide them into portions:

Place in a deep bowl and fill with hot beef broth:

Or you can prepare a cold version of the broth (boiled water, soy sauce, vinegar, tomatoes, salt)

Then add the prepared meat, chemi, roll and tomatoes:

And Bon Appetit!

Be sure to prepare it. Believe me, it is very tasty and your time will not be wasted. Plus there are a lot of useful things!

Sina, thanks for the recipe!
If I cook a cold dish, should I cool it separately or mix everything and then cool it?

Then no meat broth is used?

Meat broth is only for the hot version. I usually put the meat left over from the broth in the refrigerator and, on occasion, fry it with potatoes, which is also delicious.
And in general, I like it when there is already boiled broth in the refrigerator; you can whip up any soup.
And for the cold version of kuk-si you will need boiled water, soy sauce, vinegar, tomatoes and salt to taste.
But we like it hot more

Ingredients for Kuksu

• cabbage - 700-800 g;
• cucumbers - 500-600 g;
• tomatoes (I had 6 medium shuk) - 1 kg;
• sweet pepper - 300 g;
• onions - 4 pcs;
• semi-bitter pepper (for those who like it spicy) - 500 g;
• garlic - 8 teeth;
• meat (pork, beef, it doesn’t matter, the main thing is not too fatty.) - 500 g;
• eggs - 5 pcs;
• dill, cilantro - 1 bunch each;
• spices to taste (salt, sugar, ground pepper, ground cilantro, red hot pepper);
• spaghetti No. 1 (thin) - 2 packs;
• vegetable oil (for frying);
• water (boiled or bottled);
• vinegar;
• soy sauce;

Kuksu recipe

Well, let's start with some water "Kuksi-Muri". Composition per 1 liter of water, can be increased if desired. Add 0.5 tbsp of salt and 2 tbsp of soy sauce to the water, stir until completely dissolved. Then 3-4 tbsp of sugar and half a tbsp of vinegar, stir well until the sugar dissolves. Finely chop half a tomato with dill and add to the water. You should get sweet and sour aromatic water. We send it to the refrigerator to wait in the wings. (For children, I pour it so that it remains at room temperature)

Cut the meat into strips, also sweet peppers (whole), onions (2 pcs) into half rings, tomatoes (1.5 pcs) into small slices. Pour vegetable oil into a cauldron or deep frying pan and place the meat there. When the meat has set well, add the onion, fry for about five minutes, and then add the tomatoes and peppers. Fry the vegetables over medium heat until the vegetables are cooked, stirring occasionally. Season with salt and black pepper to taste.

Finely chop the cabbage and add salt. Let it sit for about 20 minutes. Fry the onion (1 piece) with the tomato (1 piece) in vegetable oil, squeeze the cabbage well from the released juice and add to the frying. Keep it on medium heat until half cooked, so that it is “a little lively”. Season with ground cilantro, black pepper, garlic (3 teeth) passed through a press and half a bunch of finely chopped green dill.

Cut the cucumbers into half moons and add salt. Let it sit and drain off any juice that is released. (I collect the whole mass of cucumbers in a heap on one edge of the dish and scoop out the released juice with a spoon) Pour oil into a frying pan, heat well, remove from the stove and pour 1 teaspoon of hot red pepper and garlic (2 teeth) through a press into the hot oil. Pour this oil into our cucumbers, add ground cilantro, black pepper and half a bunch of green cilantro, mix.

I will repeat this point for those who like it spicy. If you don't like it, just skip it and move on!! Cut the semi-bitter pepper into rings 0.5 cm wide. Fry onions (1 piece) with tomatoes (3 pieces), add pepper and fry over medium heat until the pepper is ready. Season with salt, pepper, garlic (3 cloves passed through a press) and the remaining half of a bunch of green cilantro.

Beat the eggs with a pinch of salt until smooth. We bake thin pancakes in a frying pan. (For the first pancake, I add a drop of butter) Stack them on top of each other (I got 5 pancakes, whoever gets more - Respect!!) Roll them into a roll. And cut into thin strips.

Cook the spaghetti in salted water. (Of course, special noodles for kuksi like “Mochenki” would be ideal, but there was no time to go to the market, so we made do with our manufacturer, the main thing is that it was thin and did not boil over). Rinse in cold water, roll into portions and leave to drain in a colander.

Well, finally this climax moment!!! We put one hank of noodles in a deep cup, fill it with kuksi-muri water, put a spoonful of each salad on top and you're done!!! Bon appetit!!!

In general, kuksi can be prepared from a variety of vegetables that you can find in your kitchen. In winter it can be kimchi or regular cabbage, radishes, cucumbers, eggs, peppers. In summer - radishes, tomatoes, peppers, cucumbers and plenty of greens.

We prepared this kuksi in winter, so we took:

• 1 large radish;
• Salted, washed peppers;
• 3 eggs;
• Kimchi cabbage;
• Fillet (better to take pork or beef);
• Spices – salt, garlic, black and red pepper, vinegar.

How to cook kuksi?

First of all, set the meat to boil, it will just cook while you prepare the rest of the ingredients - kuksi-chumi (salad dressings). Once the meat is cooked, cut it into strips.

Moreover, you can cook kuksi-chumi in any order convenient for you.

Grate the radish on a grater for Korean salads and to remove the bitterness from it, add salt and stir.

Let it sit, then rinse in water and squeeze thoroughly.

The dressing of radish is quite simple, by analogy with other Korean salads - salt (if necessary), ground black and red pepper, dry cilantro, garlic, vinegar and all this is poured with onions fried in hot oil.

When finished it looks like this.

Slice.

It needs to be fried with tomato paste and spices until cooked. For spices, I add black pepper and ground cilantro.

Wash the kimchi cabbage, squeeze and chop.

It needs to be fried in the same way as the pepper. I usually fry the cabbage immediately after the pepper in the same bowl, or before it. Season with black pepper and ground cilantro.

Beat the eggs, adding a pinch of salt and vegetable oil.

Whipped eggs should be fried like regular pancakes. Cut into strips.

That's it, kuksi-chumi (salad dressings) are ready! Now you can make kuksi-muri (broth).

It can be made from the broth in which the meat was cooked, or you can use plain water, which is what we did. It is kuksi-muri that gives everything kuksi its taste, so it is quite important that it turns out tasty.

Its taste is quite difficult to describe, but in general it should be salty-sour-sweet-tart.

For a liter of water you need:

• 5 tablespoons of sugar;
• 5 tablespoons of soy sauce;
• 1 tablespoon salt;
• 1 teaspoon vinegar;
• Spices and herbs to taste.

Also, if you wish, you can add sesame oil, or sprinkle a portion of kuksi with sesame seeds.

Boil the noodles and Korean kuksi is ready!

The portion is assembled simply - put noodles in a cup, pour in kuksi-muri and lay out all the prepared ingredients (kuksi-chumi). It looks something like this.

This is how you can cook a Korean dish at home!

Cook with pleasure, and I, myself, a Happy Housewife, will delight you with new delicious and proven recipes!

Korean cuisine has gained wide popularity in Russia. The national dishes of this country are very spicy and piquant, stimulating the appetite. Korean chefs use familiar products for cooking, only supplemented with incredible fiery spices and fiery seasonings. This richness of food gives the dishes an unusual aroma and pleasant qualities.

Korean cuisine is in many ways similar to Japanese and Chinese.
It differs from others primarily in the abundant use of spices, herbs and seasonings, garlic, onions, peppers, ginger and sesame seeds, and sauces. Widely used, (aji-no-moto, mannegi, weijin, adinomoto) - a white crystalline powder that enhances and improves the taste of many dishes. Diluted in salted water, it tastes like a concentrated mixture of chicken and mushroom broth. It is this that gives a specific taste to national cuisine.

Koreans also widely use soy. Soy sauce is a ubiquitous Korean dish. Soy cheeses, pastes, milk, and cottage cheese usually replace animal products, and dairy products are practically not used.

The most popular vegetable dish in Korea can be called kimchi. Kimchi is salted and pickled cabbage, radish or other vegetables that are cooked with spices. They differ from each other in the set of components and salting methods; moreover, kimchi is prepared in different ways at different times of the year.

Another feature of Korean cuisine is the desire to exclude or sharply limit the combination of products that can adversely affect human health. For example, the abundance of spicy dishes here is softened by unleavened rice, which is a must in the meal. It protects the digestive organs from the aggressive effects of hot seasonings and acts as an adsorbent. Another example is tomatoes. They are eaten not with salt, but with sugar! It turns out that eating tomatoes with salt contributes to the deposition of salts.

Sugar Koreans add it to literally everything: meat, fish, vegetable dishes and even salads - they say to satisfy the body's need for glucose.

Another example of the rational diet of Koreans is the combination of meat and fish with vegetables and fruits. They never eat potatoes with meat, because this combination makes it difficult to digest food and contributes to obesity.

Many national dishes in Korea are considered not only preventative against certain diseases, but also curative.

GOOD TO KNOW: Monosodium glutamate(aji no moto, umami, weijing, weisu)

Monosodium glutamate is a white crystalline powder with a salty-sweet taste, slightly similar in appearance to salt or sugar and highly soluble in water. By itself, this substance has virtually no taste or odor, but enhances the taste of meat, poultry, seafood, mushrooms and some vegetables, without having any effect on fruits, sweets and eggs.

Japanese scientists isolated this substance from seaweed not so long ago - in the 20s of the last century - and gave their brainchild the quite logical name “aji no moto”, which translates as “root of taste”. Glutamate also has another Japanese name - umami, "essence of taste."

Today, the champions in the use of glutamate are the Chinese (they call glutamate “weijing” or “weisu”). An aqueous solution of powder with salt, slightly reminiscent of meat broth in taste and smell, is used as a seasoning for soups, vegetable and cereal dishes, cold appetizers and sauces.

In the mid-70s, scientific storms raged around monosodium glutamate - it was considered the cause of a number of diseases, there was even a theory that it was because of weijing in Chinese dishes that many Europeans could experience an allergic reaction, which was dubbed “Chinese restaurant syndrome” - slight dizziness, nausea, sweating, chills, headache. And yet, most of the charges against the unfortunate seasoning were dropped, declaring glutamate to be a completely safe food additive, leaving behind it the “Chinese restaurant syndrome” and the negative effect on asthmatics.

Many well-known ready-made seasonings contain monosodium glutamate (for example, “Vegeta” - Vegeta), in addition, it is widely used in the production of boiled sausages, canned meat, semi-finished products, salads, since it really enhances the natural taste of products.
Most Korean recipes, like Chinese ones, contain this additive.

Now to your attention the main recipes of Korean cuisine. We do not pretend to be unique, since the process of preparing each dish is a flight of the chef's imagination!

KOREAN CARROT

Ingredients:
Carrots - 1 kg, onions - 1 head, garlic - 3-5 cloves, highly diluted soy sauce - to taste (the main thing is not to overdo it!), Vinegar - half a cup, vegetable oil 4-5 tbsp. spoons, sesame oil - 1 teaspoon (or sesame seed - 1/2 teaspoon), ground pepper (hot red and black), salt, sugar - to taste, aji no moto - 1/2 teaspoon.

Preparation:
Add sugar, salt, vinegar to chopped carrots, rub lightly and leave for half an hour.
Then recline on a sieve, let the juice drain, form a slide in a bowl convenient for mixing.
Add black ground pepper to carrots, aji no moto, pour in soy sauce.
Chop the onion coarsely and fry until deeply golden brown in vegetable oil, then remove it (do not overcook the onion, otherwise it will taste bitter).
(According to another version, the onion is cut into rings, lightly fried, but not thrown away.) The choice is yours!
Next, add red hot pepper, coriander, sesame seeds (if we are using them) into a frying pan with heated oil (with or without onions) and let the spices warm up.
Mix boiling oil with spices with carrots. Squeeze the garlic. If we are using sesame oil and not seed, it's time to add that as well. Do you feel the aroma?
Close the lid tightly and let the salad cool. It's better to forget about it for a while.
If the salad stands in the cold for about a day, it will become even tastier!

Note:
There is a Korean carrot seasoning on sale now. There is an instruction or recipe on the back of the package, follow those directions but take the tips from this recipe.

SWEET AND SOUR GARLIC

Ingredients:
“Young” garlic - 1 kg, salt - 200 g, granulated sugar - 200 g, table vinegar - 100 g, peppercorns

Preparation:
Boil the marinade (water, salt, sugar, pepper, vinegar) and pour hot garlic over it. Allow to cool and put in the refrigerator. After 2-3 days, the garlic is ready.

If you like it spicier, add a pod of hot pepper. Do not cut the pod, then the brine will not be spicy.
By adding 1 small beet, cut into slices, you get a brine of the appropriate color, and therefore garlic.
Do not disregard the garlic arrows, add them to the marinade.

BEET KOREAN STYLE

Ingredients:
Beets - 500 g, garlic - 3 cloves, ground black pepper - 1/3 tsp, spoons, vegetable oil - 1/3 cup, table vinegar - 2 tbsp, salt - to taste.

Preparation:
Coarsely grate the beets (or finely chop them into cubes), add finely chopped (or finely grated) garlic, pepper, and vinegar.
Place in a water bath for 20 minutes. Heat vegetable oil in a frying pan until smoking, add to the beets, stir, let cool and refrigerate for 12 hours.
Try it, very tasty!
Note: Follow the recipe strictly, otherwise it won't work!

KIMCHHI

USEFUL TO KNOW: Just as the hallmark of national gastronomy in Russia is caviar, in France it is wine and cheeses, in Korea it is pickled vegetables kimchi. It is one of the most distinctive symbols that represents Korea and its culture better than others. This spicy snack is an integral part of any Korean menu.
WHAT IS KIMCHI USEFUL FOR? Well-fermented kimchi has antibiotic characteristics, since the lactic acid bacteria that appear during the fermentation process inhibit the growth of harmful bacteria. These bacteria not only create the leaven, but also prevent over-fermentation by keeping other bacteria from growing in the intestines. Lactobacilli formed as a result of fermentation block the increase of harmful bacteria in the internal organs, stimulate the secretion of pepsin, a protein analysis enzyme in the stomach and intestines, helping digestion and normalizing the distribution of bacteria in the internal organs. Thus, kimchi suppresses the influence of harmful bacteria, reducing the acid level in the intestines like yogurt, and when kimchi ripens, the content of lactic acid bacteria increases. Kimchi is an alkaline supplier that protects against acidic toxins formed by oxidation of the blood when eating too much meat or acidic food at dinner. Kimchi is also considered an effective hangover cure. In addition, the lactic acid produced in kimchi is effective in preventing diseases such as obesity, diabetes, stomach and intestinal cancer. Kimchi protects against atherosclerosis by reducing the amount of cholesterol in the blood.
Kimchi is an antioxidant and active components such as vitamin C, carotene, phenolic compounds, and chlorophyll, etc., suppress aging, especially of the skin. Chinese cabbage, which is used to make kimchi, has the ability to prevent colon cancer, and garlic protects against stomach cancer. Garlic is used in almost all types of dishes in Korea, and it is a very important ingredient in kimchi. Ground red pepper, The main component of kimchi, aids digestion by stimulating the secretion of gastric juices, and is an antioxidant with high amounts of vitamin A and C. Allicin, found in garlic, activates metabolism, helping the absorption of vitamin B. In addition, ginger increases appetite and stimulates blood circulation.
According to experts, there are more than 100 types of kimchi. In Korea, it is served even in Western or Chinese restaurants, and even in pizzerias. Kimchi is even added to pizza and hamburgers. Children begin to be given kimchi from about three years of age, by washing pieces of cabbage in water, which somewhat softens the spiciness of this dish, although even after this procedure it still remains very spicy.
In Korea itself, there is a huge kimchi industry, festivals of this dish are held, museums have been created, and a real cult of this truly national dish reigns.
Jeonju University has opened the only faculty in the world to teach the technology of producing this dish. Even during their studies, graduates are scouted by companies involved in the production of national products.
Every fall, Seoul housewives compete in the art of kimchi fermentation. It is believed that a good Korean wife should be able to cook up to 30 (!) varieties of kimchi. And as the Koreans themselves say, the skill of a chef is often determined by his ability to prepare this dish.

CHINESE CABBAGE KIMCHI

Ingredients
Cabbage - 500 g, ground red pepper - 5 g, carrots - 60 g, garlic - 15 g, salt - to taste.

Preparation:
Place a head of Chinese (Peking) cabbage in salted water for 2-3 days under a press (the water temperature should be below room temperature.
The cabbage is ready if it tastes slightly under-salted. Cut the head of cabbage into four parts.
Grate the carrots (shavings), season it with ground red pepper, crushed garlic, thinly sliced ​​slightly undercooked meat, and spread it all evenly between the cabbage leaves, pour in salted water, put in a cold place (from 0 to - 3g)

You can not cut the head of cabbage, but simply spread the leaves apart and spread the filling between them. The filling can be anything. After this, gather the cabbage together and rewind it with food thread. The rest of the steps are according to the recipe.

NABAKKIMCHHI

Ingredients:
Radish - 1 kg, parsley - 300 g, pears - 300 g, green onions - 50 g, garlic - 30 g, ginger - 5 g, salt - 100 g, ground red pepper - 10 g.

Preparation:
This is radish kimchi, cut into squares. Usually served with other dishes for an appetite boost.
Cut the radish into flat squares with a side of 1.8 cm and a thickness of 0.2 cm.
Peel the pears and also cut them into thin squares with a side of 1 cm. Cut the green onions into 3 cm pieces.
Chop and crush ginger and garlic.
Separate the roots and leaves of the parsley, wash the stems and lightly salt them.
When it wilts, rinse in cold water and cut into 5-6 cm pieces.
Mix the radish with ground red pepper, grind it and after it turns red, mix with the pear, parsley and salt.
Place in a bowl for pickling. After an hour, pour in salted water to taste, season the kimchi with onions, garlic and ginger, and let it brew.
Note:
When foam forms, the kimchi container should be placed in a cool place.
Nabakkimchi must float on top, so sufficient brine is necessary.

PIGODI (KOREAN PIES)

Korean pies (pigodi) resemble manti, but fluffy yeast dough and savory filling give this dish a unique taste. The fillings can be varied. Because... The dough is yeast and the pies are steamed, they turn out airy, the dough is porous. It is delicious! You'll like it! We offer 3 recipes to choose from. Try it!

RECIPE 1

Ingredients: Yeast dough - 500 gr. Chicken fillet - 500 gr. Korean carrots - 100 gr. Onion - 1 pc. Soy sauce - 4 tbsp. Flour - 2 tbsp.

Cooking process:
1. Cut the chicken fillet into small pieces.
2. Add Korean carrots and soy sauce to the minced meat.
3. Cut the onion into thin half rings.
4. Mix the onion with the minced meat and leave for 30 minutes.
5. Roll out the dough to a thickness of 5-6 mm.
6. Place the filling evenly.
7. Make a pie.
8. Cook the pies in a pressure cooker/steamer for 25 minutes.
Before cooking, the pies should rest for 15 minutes. in a warm place.
Serve with soy sauce.

RECIPE 2

Ingredients: water (warm) - 1 l; flour - 1.5 - 2 kg; salt and sugar (teaspoon each); dry yeast - 1 tbsp; white cabbage - 1 kg; minced meat - 800 g; onions - 2 pcs; spices and salt (to taste); butter;

Cooking process:
Knead the yeast dough. Pour yeast and sugar into the water, cover with a lid and leave for the yeast to dissolve completely.
Then mix the remaining water with salt, yeast and flour. The result should be a soft and elastic dough. Leave the dough covered with a napkin and let it rise. Press down the dough when it rises and let it rise again.
At this time, let's make the filling. The cabbage should be chopped very thin and mixed with finely chopped onions. Then mix the cabbage with onions with minced meat (pork + beef). Add spices, salt to taste and mix everything thoroughly. (you can add potatoes cut into small cubes)
We make balls from the dough and roll them out into flat cakes, like pies. Add the filling. Then we fasten all the edges and place them on the tiers of the pressure cooker, which should be greased with butter. When laying out the pygodi, you should leave a larger distance between them, because The dough is yeasty and will rise a little more.
Place the pressure cooker on the fire and cook for 45 - 50 minutes.
Serve pigodi with soy sauce or any other sauce you like in your home. It is also very good to prepare Korean-style carrots for pigodi.

RECIPE 3

Ingredients: Filling: fat pork - 1.5 kg onions - 5 medium onions medium forks white cabbage coriander black pepper salt soy sauce - 2 tbsp Dough: wheat flour 5 cups milk 2 cups yeast 1 packet salt 2 tsp sugar 2 tbsp spoons

Cooking process:
First let's put the dough. Heat the milk to 40-50 degrees. Dissolve 1 tablespoon of sugar and yeast in milk. Wait 15-20 minutes until a “cap” of foam appears on the milk.
In a large bowl, mix 5 cups flour, 2 teaspoons salt and 4 tablespoons vegetable oil. Add milk with yeast, knead the dough (so as not to stick to your hands). Leave in a warm place (I put it on a pan of hot water) for about an hour. We are waiting for it to rise.
While the dough is rising, prepare the filling. Finely chop the pork. Finely chop the onion and also finely chop the cabbage. Fry the onion until golden brown, add the meat and cabbage. Then add salt, pepper, coriander and a couple of tablespoons of soy sauce. Please note that the filling must be salty and well peppered! Simmer (without water!) for about 20 minutes - not until fully cooked, let cool.
In the meantime, our dough has managed to rise. Roll out fairly dense (not thin) “circles”. Place the filling on them and seal them as you like.
Place the pressure cooker (steamer) on maximum heat and add salt to the water for more active steam. Grease the grates with oil and place our pies loosely on them. Depending on the number of pigodi in the pressure cooker, cook them at maximum heat (without opening the lid) for 15 to 25 minutes.

P.S. These pies can be frozen, but their peculiarity is that they must first be cooked and ready to go into the freezer.

GREEN SALAD FRIED WITH PRAWNS

Ingredients:
Green salad - 500 g, shrimp meat - 300 g, rendered pork lard - 3 tbsp. spoons, dessert wine - 1 tsp. spoon, sugar - 2 teaspoons, green onions - 50 g, soy sauce - 2 tbsp. spoons, starch - 1 tbsp. spoon.

Preparation:
Separate the lettuce leaves from the stems. Cut the stems into strips 3 cm long, boil for 3-4 minutes and remove.
Heat a frying pan with lard and fry the shrimp meat, add finely chopped onion, lettuce stems and fry too.
Add wine, soy sauce, sugar.
Fry over high heat, stirring.
After 1-2 minutes, grease with thickly diluted starch, sprinkle with oil and serve.
Note:
Along with wine, soy sauce and sugar, you can add a pinch of MSG.

Roasted peppers with tomatoes

Ingredients:
Sweet pepper - 500 g, tomatoes - 100 g, garlic - 20 g, sugar - 1 tbsp. spoon, monosodium glutamate - 1/2 teaspoon, ground black pepper - 1/4 teaspoon, salt - to taste.

Preparation:
Remove the fruits of the sweet pepper from the stalks and seeds, wash and cut into pieces measuring 2 x 3 cm, fry over high heat in oil for about 2 minutes.
Prepare the sauce in another frying pan - scald the tomatoes with boiling water, peel them, cut into slices and simmer with salt and sugar until smooth.
Finally, add monosodium glutamate, stir and remove from heat.
Place the fried peppers here and sprinkle everything with chopped garlic.

STUFFED TOMATOES

Ingredients:
Tomatoes - 1 kg, shrimp meat - 150 g, ham - 50 g, tomato paste - 50 g, cognac - 5 g, salt -7 g, starch - 40 g, loin - 300 g, boiled mushrooms - 75 g, egg - 3 pcs., soy sauce with hot pepper - 30 g, fragrant vegetable oil - 1 tsp. spoon, rendered pork fat - 100 g.

Preparation:
Cut each tomato into two parts, carefully remove the pulp and seeds.
Finely chop the loin, shrimp, mushrooms, ham, add egg white, salt, cognac, mix and stuff into the tomato halves.
Sprinkle the tomato cut with starch and place the cut in the egg yolk.
Melt the pork fat in a deep frying pan and fry the stuffed tomatoes in it for 2 minutes, turning.
Then pour tomato paste, sprinkle with cognac, salt, add pepper soy sauce and fry until done.
Before serving, sprinkle with fragrant vegetable oil.

FRIED TOMATOES

Ingredients:
Tomatoes - 300 g, eggs - 2 pcs., dry starch - 150 g, chicken broth - 100 g, salt - 2.5 g, monosodium glutamate - 2 g, onions - 10 g, ginger - 1 g, vegetable oil - 100 g.

Preparation:
Wash the tomatoes, remove the stems, cut into slices about 1 cm thick.
Release the eggs into a bowl. Dilute 20 g of starch in a small amount of water.
Pour the rest of the starch into an even layer on a plate, place the tomato slices so that they are covered with starch on both sides.
Place the frying pan on the fire, pour in about 90 g of oil so that the entire frying pan is covered. Tomato slices, dipped in egg, fry on both sides until golden brown, and then place on a plate.
Wash the pan and put it back on the fire, pour in 10 g of oil, add chopped onion and ginger, remove them after the aroma appears.
Pour in chicken broth, add salt and glutamate, thicken with diluted starch.
Pour this sauce evenly over the fried tomatoes and serve.

KOREAN EGGPLANT SALAD

The recipe for this simple Korean salad is interesting because it can be used as a basis. And by adding various products to it, for example, fried bell peppers or onions, Korean carrots, herbs or adjika, this salad can be modified and given it a new and new taste. Thus, by mixing new ingredients, you can achieve an original taste and the new salad will become one of your signature dishes. This recipe is also good because no vegetable oil is used when preparing eggplants, which means this dish is low in calories. Products are indicated for one small salad bowl.

Ingredients: 1-2 medium eggplants (0.5 kg), 3-4 cloves of garlic, soy sauce 3 table. spoons, a small bunch of green onions, half a lemon, 1 teaspoon. a spoonful of sugar, hot ground red pepper to taste, 1 teaspoon. spoon with a heap of fried sesame seeds.

Cooking method:
Bake the eggplants with the peel in the oven, microwave, or cook until cooked in a double boiler, after cutting them lengthwise into two parts. You can also boil it in water (2 tablespoons/1 liter of water). In this case, after cooking, the eggplants must be placed under pressure for a while to drain excess liquid. The main thing is to ensure that the vegetables do not turn into mush during cooking. Those. The eggplant should be soft, not raw, but at the same time elastic (it will still need to be cut). When cooking pasta, this stage of readiness is called “al dente”.
Next, you need to cut the eggplant into fairly large wedges. For example, cut each half lengthwise into 4 pieces, and then cut long strips crosswise into 2-3 pieces.
Add finely chopped green onions and garlic to the salad bowl with the eggplants. Squeeze lemon juice and add soy sauce. Sprinkle the salad with a pinch of ground red pepper for spiciness and add sesame seeds (preferably, but in extreme cases, you can do without them). Mix the salad carefully, let it brew for a couple of hours and you can serve.

HEH FROM EGGPLANT

Peking and Korean-style seaweed, as well as Korean carrots, have become a very popular dish and have received permanent registration on the tables of Russians. They are prepared both on weekdays and on holidays. Using seasoning for Korean carrots, you can prepare many more different dishes. For example, heh with eggplants. Xhe made from fish and meat are undoubtedly very popular, but Xhe made from eggplant is considered no less tasty.

To prepare this dish for one deep plate (salad bowl), need:
1 piece each of eggplants (medium size), carrots, onions and bell peppers, half a glass grows. butter, 2 tbsp. spoons of seasoning for Korean carrots and apple cider vinegar, 3-4 medium cloves of garlic, 1 table. spoon of soy sauce, 2/3 teaspoon each. spoons of sugar and salt.

Cooking method:
Cut the eggplant along with the peel lengthwise into slices-plates 0.5-0.7 mm thick, and then cut crosswise or diagonally into thin strips. Sprinkle the eggplant straws with salt and leave for about half an hour to remove the bitterness.
While the eggplants are settling, you can have time to grate the carrots using a special grater (for Korean carrots). Add here thinly sliced ​​onion into half rings and chopped bell pepper into thin noodles. Sprinkle the vegetable mixture with sugar and salt, crush it a little and leave for half an hour. After 30 minutes, drain the juice, add seasoning, and mix everything. If you like it very spicy, you can additionally add a pinch of hot ground red pepper to the seasoning.
Squeeze the liquid out of the eggplant straws with your hands, then throw them into boiling water and boil for two minutes, no more, so as not to overcook. Drain in a colander. When the liquid has subsided, add the eggplants to the vegetable mixture, add chopped garlic and soy sauce. Mix.
Heat the oil in a frying pan until smoking, pour boiling oil over the vegetables, stir, add vinegar. Mix thoroughly again, cool and, preferably, let it brew for about 3-4 hours.
Instead of seasoning for Korean carrots, you can use other ground spices - 0.5 teaspoon. spoons of coriander and 1/3 teaspoon. spoons of black and red pepper. If you can't find apple cider vinegar, you can replace it with regular table vinegar 6% vinegar.

SNACK “IN THE POWER OF THE DRAGON”

Ingredients:
1 kilogram of eggplants, half a kilogram of white cabbage, 2-3 medium-sized carrots, ground spices: coriander, black and hot red pepper, sugar/salt - to taste, 5 cloves of garlic, 2-3 tbsp. spoons of 9% vinegar, vegetable matter. oil for frying.

Cooking method:
Grate the carrots on a special grater into narrow strips, and finely chop the cabbage in another bowl. Sprinkle the vegetables with salt and sugar and mash with your hands. Let sit for a while; if liquid comes out, drain it.
Combine carrots and cabbage together, pour in vinegar, add chopped garlic and spices. Mix the mixture thoroughly and let it brew for about two hours.
Cut the peel from the eggplants, cut into cubes - 5-6 cm in length and 1 cm in thickness. Sprinkle with salt and let stand for half an hour. During this time they will release bitter juice. Wash the eggplants, squeeze them well with your hands and fry in batches until golden brown in hot oil.
After the eggplants have cooled, they need to be added to the carrots and cabbage, pour in a little vegetable oil, mix thoroughly and let it brew - the more, the better. This snack is especially good on the second day. Try it, very tasty!

EGGPLANT IN SOY SAUCE WITH GINGER

Ingredients:
Eggplants - 1 kg, soy sauce - 4 tbsp. spoons, starch - 1 tbsp. spoon, onion - 1 head, garlic - 1 head, ground ginger - 1 g, salt - to taste, vegetable oil - 2 tbsp. spoons.

Preparation:
Peel the eggplants, cut into slices 1.5 cm thick, and then cut out diamonds measuring 3x1.5 cm.
Heat the oil, fry the diamonds in it and remove. Mix soy sauce, chopped onion, ginger and starch, thinly diluted with cold water, in a bowl.
Heat a deep frying pan, place the eggplants in it and pour in the prepared sauce.
Mix thoroughly - and after 1-2 minutes the dish is ready.
You can add finely chopped garlic.

ZUCCHIN SALAD

Ingredients:
Zucchini - 500 g, green onions - 20 g, young garlic - 20 g, vegetable oil - 15 g, salted sesame - 3 g, red pepper (as decoration) - 12 g, salt - 20 g.

Preparation:
Cut small zucchini lengthwise into two halves, and then cut crosswise into a half-moon shape; if the zucchini is large, chop it, then sprinkle with salt.
After 10 minutes, when the zucchini has wilted, gently squeeze it out (if you squeeze the zucchini too hard, the taste of the salad will deteriorate).
Pour vegetable oil into the pan, add the zucchini and quickly simmer over high heat without lifting the lid.
When they are ready, add chopped onion, sesame seeds, garlic, stir and sprinkle with thinly sliced ​​or ground red pepper on top.

ZUCCHIN CAKES

Ingredients:
Zucchini - 1 kg, flour - 4 tbsp. spoons, eggs - 2 pcs., granulated sugar - 1 tbsp. spoon, salt - 1/2 teaspoon, vegetable oil - 3 tbsp. spoons.

Preparation:
Peel the zucchini, grate, add flour, sugar, beaten eggs, salt and mix thoroughly.
Heat vegetable oil in a deep frying pan and fry the zucchini cakes in it until light yellow.

SWEET AND SOUR CABBAGE WITH PEPPER

Ingredients
Cabbage - a head of medium size, carrots - 4 vol., red pepper - to taste, allspice - 10 peas, sesame oil (or roasted and ground sesame seeds) - 10 g, monosodium glutamate - 5 g, vegetable oil - 20 g, vinegar - 10 g, sugar - 20 g, salt - to taste.

Preparation:
Cut the cabbage (without the stalk) into squares, and the carrots into thin strips.
Pour boiling water for 5 minutes, then rinse with cold water.
Remove the stem and seeds from the red pepper, cut it into small pieces and fry in vegetable oil, making sure that the pepper does not turn black.
Dilute salt, sugar, vinegar in 50 g of water in such a proportion that no one component predominates over the other.
Place the cabbage and carrots in a saucepan, add allspice (it can be replaced with a mixture of ground allspice and black pepper), pour in the oil with fried red pepper and a solution of sugar, vinegar and salt.
Mix well and leave for 2 hours.
Then mix again and transfer to a salad bowl, pour over sesame oil or sprinkle with roasted and ground sesame seeds.

SPOT AND SOUR CUCUMBERS

Ingredients:
Fresh cucumbers - 1 kg, pickled or pickled cucumbers - 500 g, ground ginger - 1/2 teaspoon, dry red pepper - 2 pods, fragrant vegetable oil - 3 tbsp. spoons, vinegar - 1 tbsp. spoon, soy sauce - 2 tbsp. spoons, monosodium glutamate, salt - to taste.

Preparation:
Wash fresh cucumbers, cut in half and remove seeds. Then cut them into 1.5 cm long cubes, add salt, squeeze out the moisture, add soy sauce, vinegar, sugar, monosodium glutamate and mix.
Cut the pickled cucumbers into strips, add ginger.
Heat vegetable oil in a deep frying pan, fry pickled cucumbers and ginger in it and then combine with fresh cucumbers and seasonings.
Separately, fry 2 pods of red pepper in fragrant oil and also mix with cucumbers.
Before serving, mix all ingredients.

CUCUMBERS WITH PEPPER

Ingredients:
Fresh cucumbers - 500 g, red hot pepper - 1 pod (can be replaced with 1/2 teaspoon of ground red pepper), vegetable oil (preferably olive, corn or salad) - 3 tbsp. spoons.
For refueling:
Red hot pepper - 1 pod, fresh ginger - 10 g, sesame oil (can be mustard) - 1 tbsp. spoon, vodka infused with lemon peels - 1 tsp. spoon, monosodium glutamate - 1/2 teaspoon, vinegar - 1 tbsp. spoon, sugar - 1 tbsp. spoon, green feather from one onion, chicken broth - 40-50 g.

Preparation:
Remove seeds from red pepper and cut into squares.
Wash the cucumbers, peel the ends, cut lengthwise into four parts (if the seeds are large, remove them), cut into slices.
Place chopped cucumbers and pepper slices in a very hot frying pan with a small amount of vegetable oil, fry over high heat for no more than a minute, shaking the pan all the time.
For the dressing, cut the pepper and ginger into strips, place in a hot frying pan with a small amount of sesame oil, add chicken broth, vodka, vinegar, sugar, glutamate and, stirring continuously, heat the mixture and then cool.
Place the fried peppers and cucumbers on a plate, pour over the dressing and sprinkle with chopped green onions.

FRIED CUCUMBER SALAD WITH MEAT

Ingredients:
Beef meat - 300 g, carrots - 300 g, onions - 2 heads, medium-sized fresh cucumbers - 3-4 pcs., ground red pepper - 1 tsp. spoon, garlic - 1 head, vinegar essence - 2-3 drops, sunflower oil - 50-70 g.

Preparation:
Cut the meat along the grain into thin long pieces and fry; fry carrots, cut into long thin pieces, separately; Chop the onion and also fry, cut the cucumbers into cubes and fry lightly until transparent in butter.
Then put all the ingredients in a saucepan and sprinkle with vinegar.
Crush the garlic and mix it with pepper, put this mixture in one lump in a pan with the salad ingredients and pour hot oil over it.
Mix everything and put it in the refrigerator for three hours.

SWEET AND SOUR CUCUMBER SALAD

Ingredients:
Small cucumbers - 500 g, granulated sugar - 3 h. spoons, 3% wine vinegar - 4 tbsp. spoons, ground ginger - 1 g, sesame or olive oil - to taste.

Preparation:
Dissolve sugar in wine vinegar to make a “syrup”.
Prepare small cucumbers, wash, cut and place in a bowl, sprinkle with ginger, sprinkle with vinegar “syrup”.
Stir and serve.

SWEET POTATOES

Ingredients:
Potatoes - 10-12 pcs., sugar - 250 g, water - 1 glass (for syrup); vegetable oil or melted lard - 1 liter (for deep-frying).

Preparation:
Peel the potatoes, rinse, cut into 1x3 cm pieces, deep-fry until golden brown.
At the same time, prepare the sugar syrup in a wide, low saucepan: pour the sugar into water, put the pan on the fire and, skimming off the foam and stirring, bring it to the point of a “thick thread” (the syrup scooped up with a spoon should flow like a thread, without breaking up into drops).
Immediately place the fried potatoes into the syrup and stir quickly with a wooden spoon (being careful not to damage them).
After 1-2 minutes, remove the potatoes from the syrup and serve as a separate dish.

POTATO STRAWS FRIED WITH VINEGAR

Note: Adding vinegar to potatoes prevents them from boiling.

Ingredients:
Potatoes - 10 pcs., black pepper (peas) - 1/2 teaspoon, vinegar - 1 teaspoon. spoon, monosodium glutamate - 1 pinch, sunflower oil - 1 glass, salt - 1/2 teaspoon.

Preparation:
Peel and rinse the potatoes, cut into thin strips and place in cold water for 5-10 minutes.
Heat the oil to 180°C and add allspice grains into it. When you notice its aroma, remove the grains (they cannot be reused).
Place potato strips into hot oil and fry, stirring well, over high heat for 1-2 minutes.
The straw should become almost transparent.
Add salt, a minute before the end of frying, add monosodium glutamate and pour in vinegar.
The dish is ready.

POTATO SLICES WITH RED PEPPER

Ingredients:
Potatoes - 1 kg, hot red (Astrakhan) pepper - 2-3 pods, cognac (or vodka infused with orange zest) - 1 tsp. spoon, monosodium glutamate - 1 pinch, soy sauce - 2 tbsp. spoons, vinegar -1 tsp. spoon, aromatic vegetable oil - 2 tbsp. spoons.

Preparation:
Peel the potatoes, rinse and cut into thin slices.
Soak dry red pepper (in pods) in water and also cut into slices.
Boil the potato slices, remove from boiling water and place in cold water, then drain the water and place the cooled potatoes in a bowl.
Pour vegetable oil into the frying pan and heat it.
Place red pepper slices in it and fry.
Then add in the following order: cognac, soy sauce, monosodium glutamate, vinegar.
Pour the resulting gravy over the potato slices, add seasonings, and after 1-2 minutes serve the dish.

BEEF SAPSO

Ingredients:
Cabbage 500 g, beef (pork) 250 g, sugar 16 g, wheat flour 50 g, green onions 50 g, carrots 150 g, garlic 5 g, ground black pepper 0.2 g, sago 5 g.

Preparation:
Finely chop the meat, add onion, sugar, salt, pepper and leave for 1 hour.
If not enough juice is released and the meat seems dry, add a little water and simmer for 10 minutes.
Add carrots, cut into thin slices, after 5 minutes - cabbage, onions, add enough water so that all the vegetables are covered with it, and cook until soft.
Pour cold water over the sago and cook separately.
The sago should be crumbly. Mix all ingredients.
Brew the soup with flour, season with salt and pepper, and let it boil.
You can add butter.
Serve hot.

DUCK MANTOOU SOUP

Ingredients:
Duck meat 100 g, cabbage 50 g, green onions 20 g, ginger juice 1 g, salt 2 g, ground black pepper 0.1 g, salted sesame 0.5 g, egg 3 g, wheat flour 150 g, soybean curd 50 g, garlic 5 g, vegetable oil 3 g, soy sauce 5 g, concentrated chicken broth 0.3 g, ground red pepper 0.5 g.

Preparation:
Finely chop the meat or grind through a meat grinder.
Finely chop the cabbage scalded with boiling water.
Chop the onion and garlic.
Add chopped onion and garlic, ginger juice, oil, soy sauce, ground red pepper, ground sesame seeds to the meat, bean curd and cabbage, mix well - the filling for mantu (Korean dumplings) is ready.
Add lukewarm water to the flour and knead the dough.
Make circles (cut thinly rolled dough with a glass or a special device) - blanks for dumplings.
Place the filling on the dough circles, connect and seal the edges tightly.
Place the mantu in boiling water and cook.
When they are cooked, add salt, ground black pepper and concentrated chicken broth to the broth.
Transfer the mantu into a porcelain bowl, pour in hot broth and season with egg.

PRAWNS “SERIOUSLY” IN SAUCE

Ingredients:
Shrimp - 16 g, fresh ginger - 5 g, sesame (olive) oil - 5 g, rice vodka - 2 g, soy sauce - 30 g, green onions - 13 g, table vinegar - 5 g, concentrated chicken broth - 0. 5 years

Preparation:
Boil the shrimp, remove the shell and cut into slices. If the shrimp are small, then there is no need to chop them.
Cut the green onions and ginger into strips and mix.
Place shrimp on a plate in a heap, sprinkle with onion and ginger seasoning, pour over soy sauce mixed with sesame oil, concentrated chicken broth without spices, and rice vodka.
Serve the sauce separately.

CHICKEN FILLET FRIED WITH NUTS

Ingredients:
Chicken fillet 200 g, pork 20 g, nuts (peanuts) 200 g, green onions 20 g, soybean oil 30 g, salt 3 g, ground black pepper 0.5 g, potato flour 5 g, concentrated chicken broth 1 g, egg (protein) 35 g, green pepper 50 g, red pepper 5 g, carrots 100 g.

Preparation:
Cut the chicken fillet into pieces in the form of bean grains, roll in egg white mixed with flour, previously diluted with cold water (1:1), and fry in a deep fryer until a pale crust forms.
Roast and peel the nuts.
Cut the pork, onions, carrots and peppers into cubes and lightly fry, stirring.
Then add chicken fillet and peanuts, salt, season with the remaining spices and, after frying a little, add 30 g of water or broth.
Simmer for 2 minutes and serve hot.

HWE FROM POCKLOCK

Ingredients:
Pollock 1 kg, soy sauce 20 g, table vinegar 200 g, green onions 20 g, garlic 10 g, vegetable oil 10 g, granulated sugar 30 g, ground red pepper 15 g, ground sesame 1 g.

Preparation:
Cut the fish and wash it. Separate the meat from the skin and cut into pieces 5x0.5 cm long.
Pour in vinegar and leave for 1 hour.
When the fish is “cooked” in vinegar, squeeze it lightly in your hands, add soy sauce, ground red pepper, granulated sugar, crushed garlic, chopped onion, sesame seeds, mix thoroughly and place on a plate.
Can be used as a snack with beer or vodka.

PORK IN SWEET AND SOUR SAUCE

Ingredients:
Pork 170 g, lard 20 g, soy sauce 30 g, fresh ginger 10 g, broth 100 g, rice vodka 10 g, sugar 30 g.

Preparation:
Cut the pork pulp, cleaned of fat and tendons, into pieces of approximately 40-50 g, and make shallow cuts on top.
Fry the pork until a light brown crust forms.
Pour broth over the fried meat so that it is completely covered, add vodka, ginger, soy sauce (5 g) and simmer until done.
After this, remove the pork, add sugar to the remaining broth and simmer until thickened.
Pour this sauce over the pork and refrigerate.
Before serving, cut into thin slices of equal size and arrange in a ladder.
Serve soy sauce (25 g) separately.

PORK BULGOGI

Ingredients:
Pork 200 g, onions 20 g, garlic 5 g, sesame 1 g, soy sauce 1 g, sesame (olive) oil 1 g, sugar 5 g, ground black pepper 0.5 g, salt 2 g, concentrated chicken broth 0 .5 g, pears 50 g.

Preparation:
Cut the meat into 5-6 x 3 cm pieces.
Add chopped and crushed onion and garlic, pear juice, granulated sugar, soy sauce, sesame oil, toasted sesame seeds, pepper, salt, concentrated chicken broth, let the meat soak for 30 minutes.
Place an iron grate or mesh on the charcoal in the grill (or a plate with salt and flammable composition or dry alcohol).
Laying the soaked meat on the grill, bake it until done (everyone does this individually).

JONGBLE

Ingredients:
Beef 100 g, mushrooms 50 g, dry Chinese noodles 20 g, bean curd 2 pieces, cabbage 100 g, onions 50 g, parsley 20 g, vegetable oil 20 g, soy sauce 10 g, salt 2 g, garlic 5 g, egg 2 pcs., sugar 10 g, ground black pepper 0.5 g, sesame (olive) oil 5 g.

Preparation:
Divide the thoroughly washed meat into two parts: cut one half into slices, the second into small pieces, season with crushed garlic, granulated sugar, pepper, sesame oil, salt, let the meat soak.
Boil mushrooms with boiling water and cut into thin pieces.
Divide the onion in half and cut into 3-4 cm pieces.
Cut the carrots into the shape of a cogwheel (gear) 0.2 cm thick and boil in boiling water.
Cut the bean curd into slices and fry them in oil.
Place chopped meat on one side of the soybean slice, place the second piece tightly on top and tie with parsley.
Thinly slice the cabbage.
When everything is done, put the ingredients in a saucepan, selecting them by color (in the most harmonious color combination), and, after boiling, place on a dish or serve directly in the saucepan.

YAKSANCHOK

Ingredients:
Beef 400 g, green onions 30 g, garlic 20 g, ginger 3 g, soy sauce 30 g, pine nuts (or any other) 3 g, sesame seeds 3 g, sesame (olive) oil 30 g, sugar 20 g, salted sesame seeds 5 g, ground black pepper 1 g.

Preparation:
Peel the meat from film and tendons, chop finely or pass through a meat grinder. Add chopped onion and garlic, ginger, soy sauce, butter, granulated sugar, salted sesame seeds, pepper, mix everything evenly, squeeze with your fingers and let soak for 20 minutes.
Spread the minced meat on a kitchen board in an even layer 0.4 cm thick.
Then make cuts with a knife, marking squares (diamonds) with a side of 3 cm, sprinkle with roasted sesame seeds.
Heat a baking sheet, spread foil on it, put the meat on it and bake in the oven.
Then turn the meat over and remove the foil, and finish baking the meat, making sure that it does not burn.
When the meat has cooled slightly, cut along the cuts into squares (diamonds), place on a plate and sprinkle with grated nuts.

BEEF HVE

Ingredients:
Beef tenderloin 300 g, green onions 10 g, salt 2 g, sugar 10 g, ground black pepper 0.3 g, pears 200 g, garlic 5 g, salted sesame 2 g, sesame (olive) oil 20 g, nuts (preferably cedar) 5 g.

Preparation:
Cut the beef tenderloin into pieces of 0.4-0.5 cm, and then into small pieces.
First pour a little oil into the meat and put a small amount of granulated sugar, then add chopped onions and garlic, salted sesame seeds, ground black pepper, mix everything thoroughly.
After this, add the remaining oil and mix again.
Peel the pears, cut them into slices and, after dipping them in salted or sweetened water for a few seconds, place them along the edge of the plate, and place the hve in the middle in a heap.Sprinkle nuts on top.Served with vegetable sauce.
Note:
This dish can also be prepared with vinegar.
Add table vinegar (50 g) to the meat prepared according to the recipe and refrigerate for 2 hours.

Pyeongyuk with beef tongue

Ingredients:
Beef tongue 1 piece, green onion 10 g, garlic 5 g, ginger juice 2 g, concentrated chicken broth 0.5 g, salt 3 g, green salad 1 leaf, broth 300 g, ground black pepper 0.2 g.

Preparation:
Clean the tongue and cook for 15 minutes.
Then drain the water, put the tongue back into a clean pan, bring to a boil, cool, and remove the shell from it.
To stew, add enough water to cover your tongue.
Add chopped onion and crushed garlic, ginger juice, salt, concentrated chicken broth, green salad, pepper.
Simmer first on high heat, then on low.
Cool the finished tongue and cut into pieces 0.2-0.3 cm thick.
Place beautifully on a plate and serve.

ASPIC

Ingredients:
Beef legs 2 pcs., green onions 20 g, garlic 5 g, ginger juice 3 g, soy sauce 5 g, salt 3 g, porcini mushrooms (or other edible) 4 g, ground black pepper 1 g, red pepper 1 g, egg 5 g, soy sauce with table vinegar 30 g.

Preparation:
Process the legs cleanly, put them in the cauldron, fill them completely with water and bring to a boil, then drain the water, refill them and cook over low heat until the meat is cooked to a large extent.
Separate the finished meat from the bones, chop it, put it back into the broth and boil. When the broth thickens, add crushed onions and garlic, thinly sliced ​​mushrooms, ginger juice, chopped boiled egg, thinly sliced ​​red pepper, ground black pepper, salt and soy sauce, mix everything.
Place the jellied meat in a square dish and refrigerate.
Then cut into 5x3 cm pieces and serve with soy sauce and vinegar seasoning.

DUCK WITH SPICY SAUCE

Ingredients:
Duck meat 200 g, green onions 30 g, garlic 5 g, soy sauce 10 g, table wine 3 g, sugar 3 g, sesame seeds 0.5 g, ground black pepper 0.2 g.

Preparation:
Cut the thoroughly processed meat into 5 cm pieces.
Chop the onion and garlic and crush.
Pour water into the pan, add soy sauce, add meat.
First cook over high heat, then gradually reduce to low heat; remove the foam that forms.
Add onion, granulated sugar, garlic, wine to the finished meat and simmer for 10 minutes.
When the water has almost all boiled away, season with fried sesame seeds, ground black pepper, and place in a bowl.
Note:
This dish can be prepared using young red peppers or radishes.

KUKSI (KUKSU)

It’s a very labor-intensive process of preparing the dish, but it’s so tasty that it’s worth trying at least once.

Main ingredients:
Beef, Eggplant, Bell pepper, Dungan pepper, Cabbage, Sesame, Noodles, Cucumbers, Tomatoes, Vegetable oil, Onions, Soy sauce, Vinegar, Garlic, Chicken eggs

Part 1 Cooking muri

Firstly, before you start cooking, you should already have high-quality ice water available. Take it out of the refrigerator. We will now prepare the main part of kuksi - muri.

Muri:
Boiled chilled water; Soy sauce; Table vinegar; Cucumbers; Tomatoes; Salt; Sugar

Take a two-liter glass jar and pour in water. Not completely. Leave a place.
Cut a couple of cucumbers and one small tomato into halves. Chop the halves into thin slices. So thin that they show through. Transfer it to a jar.
Now take the soy sauce. It comes in varying degrees of concentration. Therefore, I won’t tell you how much sauce you need. The same goes for vinegar and salt. Let's learn to taste it.
Add by tablespoons. A couple of spoons is for sure, and then we’ll try. The water should have a strong soy sauce flavor, but the soy should not overwhelm everything.
- Few? Add more. Let me try! That's right, it's worth pouring in another one. So, with this particular sauce, you settled on four tablespoons.
Now salt. Keep in mind that soy sauce already contains salt. Start with two teaspoons. Stir. Try it! It seems not enough - add another half teaspoon. Three was enough for you. And dad will say it’s unsalted. Don’t worry, we’ll serve soy sauce with the kuksi; whoever needs it will add it himself and add more salt.
Now a teaspoon of sugar, stir again.
Take the vinegar and pour it into a tablespoon. Use an incomplete spoon, it’s safer. Pour into a jar. Stir. Try. It should be slightly sour. No? Add another half tablespoon. Try it. How? Let me try. Fine!
Close the jar with a lid and put it in the refrigerator.
This ratio of components, which we determined by taste, is very individual. That is why the finished kuksi is served separately with soy sauce and vinegar, as well as the spicy seasoning achchik. So it's okay if your muri turns out to be somewhat neutral. The main thing is not to overdo it. If you overdo it, you will have to take a larger jar and level the salt-soy-vinegar by adding water. So we'll fix everything.

Ingredient 1 - Cabbage Dressing
Onion; Meat;Black pepper;Achik; Cabbage; Garlic;Salt

Now let's get down to preparing the dressings - Chumi. We prepare all the components for each dressing immediately.
Here is everything you need for cabbage dressing. Start with cabbage. Chop the cabbage into thin strips. Take a large Kazakh knife with a wide blade - it’s convenient for chopping. Do not rush. Cut carefully. Let it be slow. You and I are in no hurry. Turn the cabbage fragment so that it has shorter edges during shredding. Wide planes are more difficult to cut thinly.
Transfer the cabbage to a cup. Sprinkle with salt. Take the cabbage in portions and squeeze firmly with your hands. This is necessary to get rid of excess juice. You can easily do without this step if you fry the cabbage over high enough heat and in a wide, open frying pan. But you and I have an electric stove, its power is fixed, and we won’t take risks. Let's dry the cabbage.
Take a butcher knife. Cut a piece of meat into thin slices. Plates - into thin strips. Literally a straw. Yes, the meat is soft and difficult to cut. Okay, let me show you how to cut at the first gas station. The rest are you.
Peel the onion, cut into halves, cut the halves into thin half rings.
Peel 2-3 cloves of garlic, cut off the hard root part. Cut each clove into slices, the slices crosswise into thin short strips. Did you end up with cubes and not stripes? Well, it’s okay, they’re small, so you can cut them too.
Now let's fry.
Pour oil into the pan. Fire under the frying pan to maximum. Heat the oil. When is it enough to warm up? Drop the onion half ring into the oil. What is he doing? Does it bubble slightly? So it's early. It should dance in oil and bubbles, and quickly turn yellow. So early, wait, warm up.
Do you think it's time? Then pour the onion into the pan and stir continuously. Fry evenly. As soon as it becomes transparent and starts to turn golden, add the meat.
Place the meat in the frying pan. Stir again.
Now, while the meat is intensively releasing juice, you have time to squeeze the cabbage straws out of the juice. Squeeze in portions directly in the cup, transfer the squeezed mixture to a cutting board or plate.
Don't forget to stir the meat and onions. The meat should be brown and absolutely cooked. Now you see why the meat had to be cut very thin? The heat treatment time is very short.
While stirring the meat, add a pinch of salt, black pepper on the tip of a spoon and a tiny bit of hot pepper.
When adding salt, remember the cabbage. She will come to the gas station with her salt.
Is the meat brown? The onion doesn't burn? Add cabbage. Fry everything together, stirring vigorously. Our fire is strong, we can’t sleep. When you cook kuksi, you won’t leave the stove for a minute.
The cabbage should become yellow and soft.
Already? Add chopped garlic. Stir. Literally hold for half a minute, stirring everything together and remove the pan from the heat.
Transfer the cabbage dressing to a container. Leave it aside and let it cool down. When it cools down to warm, put it in the refrigerator. Kuksi soup is cold, which means all the dressings should not be hot.

Component 2 - Pepper Dressing
Oil;Onion;Meat;Salt; Bulgarian and Dungan; Garlic

Chop the meat, onion and garlic the same way as in the cabbage dressing. Meat - thin strips. Onion - thin half rings. Finely chop the garlic.
Remove the seeds from the bell pepper. Leave a few seeds on the sides of the pepper. It tastes better with them. Cut the peeled peppers into halves along the axis. Place the halves inside each other and cut into strips.
Now the Dungan pepper. This is a medium hot pepper. However, you still shouldn’t work with it with your bare hands. Wear gloves.
Cut the pod into two parts. Clean out the seeds with a knife. We won't leave them. This is the most burning part. The spiciness from the pepper pod is enough for us in kuksi.
Place the pod parts together.
Cut into thin strips. This pepper is very aromatic. The thinner you cut it, the brighter and more subtle the flavor of the dressing will be.
Now let's start frying. We no longer add pepper to this dressing. There's already some pepper here.

Yes, in the same one. Yours is mirror clean except in the oil from the previous fill-up. Well, if you want, wipe it with a paper napkin. Although I don’t see such a need.
Is the oil hot? Have you checked?
Then everything is the same as in cabbage dressing.
First fry the onion, then add the meat and fry together.
Don't forget to stir. The fire is strong.
Are the meat and onions ready? Salt.
Place the peppers in the pan. Both Bulgarian and Dungan.
Stir. Be guided by the bell pepper - it should become soft. It will practically not change its color.
Is the pepper bland? Add garlic. Heat everything together again for half a minute, stirring.
Remove the pan from the heat. Take another container and put the second dressing into it.
The first filling can already be put in the refrigerator.

Component 3 - Eggplant dressing
Oil; Onion; Meat; Tomatoes and achchik; Salt, black pepper;Eggplant;Achchik; Salt

Peel the eggplants.
Cut each into slices. Cut the plates into thin strips. Place the eggplant strips in a cup and add salt. Stir, shake. We, as in the case of cabbage, here get rid of excess liquid. And this procedure significantly improves the taste of eggplants.
Set the eggplants aside.
Prepare the meat, onion and garlic in the same way as in the previous two dressings.
Cut the tomatoes into thin semicircles.
Heat the oil in a frying pan.
Fry the onion as before. Drain the juice from the chopped tomatoes. Add the tomatoes to the onion, add another ounce on the tip of the spoon, and fry everything together. Not for long. So that the tomatoes do not start to burn and stick to the pan.
Salt. Keep in mind that we also salted the eggplants that will come later.
Add ground black pepper on the tip of a spoon.
Place the meat in the frying pan. Fry continuously stirring.
The meat should be brown and completely cooked. How to find out?
Oh, well, use a fork to remove the meat strip, blow it and eat it.
While you are checking, let me squeeze your eggplants, otherwise you will miss the moment.
You see, I take the eggplants in portions, squeeze them thoroughly and put them on a plate when they are completely dry.
Add eggplant to the pan.
Fry everything together, stirring continuously.
Next, repeat the procedure with short frying along with garlic.
Remove the pan from the heat. Transfer the third dressing to a container. Place the second dressing, which has already cooled down, in the refrigerator.

Component 4 – Cucumber dressing
Take a break from the stove. Now we will prepare the fourth dressing, cucumber.
Cucumbers;Oil;Salt;Red and black ground peppers

Let's do it together. This procedure is tedious.
Cut off the ends of the cucumbers. Cut each cucumber into halves along the axis.
Place the halves cut side down on a cutting board and cut the cucumbers into half circles. Cut very thin, to the limit of what is imaginable. The thickness of the semicircles is less than a millimeter. They turn out flexible and transparent.
Place all the cucumbers in a cup. Add salt. Ground black and red pepper on the tip of a spoon. Stir. Add vegetable oil as you would to a salad. And mix again.
Transfer the fourth dressing to a container.
Put it in the refrigerator along with the third one.
Now it's time for the fifth dressing - egg pancakes.
Grab your new frying pan, it's perfect for pancakes. Our working frying pan is no longer clean enough after the tomatoes to continue frying on it. Especially pancakes.

Ingredient 5 - Egg Pancakes
Eggs;Oil

Beat three eggs into a cup. Take a fork and stir the eggs until smooth. Very, very homogeneous.
Heat a little oil in a frying pan.
Now listen first: you will pour in a third of a ladle of the egg mixture, lift the frying pan and quickly tilt it in different directions so that the mixture spreads evenly and thinly over the frying pan.
Use a spatula to lift the pancake from the pan; if the bottom part is fried, turn the pancake over. Keep it on the fire a little longer and remove it.
Do this until all the egg mixture is gone.
Get started!
…
Your pancakes turned out great! Golden, uniform, thin!
Take half a stack of pancakes.Roll it into a tight tube. On a cutting board, chop them along the edge of the tube into thin strips.

Now take a skein of noodles - urine. Mochenka is a name for thin noodles that do not need to be boiled. It is just soaked in boiling water.

Put a full kettle of water to boil.
Place the noodles into a large wide cup. You can’t put it entirely into anything anymore. And they never bought me a narrow, tall pan for spaghetti at Berghoff.
The kettle has already boiled. Pour boiling water over the noodles. After a couple of minutes, stir. The noodles should become soft and flexible. How long to keep it in boiling water is written on the packaging. But be guided by her condition. It's better to underexpose. Noodles drenched in muri will continue to soften.
Prepare the largest casas (deep bowls). It is inconvenient to eat kuksi from small braids (cups).
Drain the noodles.
Take the noodles directly with your hand. Using rotational movements, roll a skein of noodles around your hand to form a ball the size of your fist.
Transfer the skeins of noodles to deep plates.

Part 3 - Serving the dish

All refills are ready. The noodles are already in the bowls.
Now let's talk about how to serve this dish.

To submit:Soy sauce;Achchik;Diluted vinegar;Roasted sesame

Place each dressing in separate serving cups. Attach a separate spoon to each.
Separately in a cup - sesame seeds, and transfer the burning achchik to the rosette.Another bottle of soy sauce.
Pour cold drinking water into a glass. Add half a teaspoon of vinegar essence to it. (Careful with vinegar!) Pour this mixture into a second sauce bottle and also place on the table.
Pour half a liter of ice muri into the decanter.
Prepare forks and chopsticks. (Chopsticks are convenient and traditional) Call everyone to the table.

For those who have never encountered the great invention of the Koryo People - Kuksi, I will still give an explanation of the actions with kuksi at the table.

COLD KUKSU PYONGYANG STYLE

Ingredients:
Noodles for guksu (mochenka), beef 400 g, chicken 400 g, pork 400 g, kimchi 700 g, egg 1 pc., pears 100 g, green onions 50 g, garlic 10 g, ginger 0.5 g, concentrated chicken broth 2 g, salt 30 g, soy sauce 15 g, vegetable oil 10 g, salted sesame seeds 5 g, ground black pepper 1 g, ground red pepper 1 g, baking soda 15 g, mustard 3 g, table vinegar 35 g, thinly sliced red pepper (as decoration) 10 g.

Preparation:
Boil beef, pork, chicken, then cut the beef and pork meat into thin pieces in the form of willow leaves, and cut the chicken into small pieces.
Season the broth with vegetable oil, soy sauce, salt, and various seasonings.
Peel the pears and cut them into 5 cm slices.
Boil the egg and chop finely.
Place pre-cooked noodles - mochenka (the cooking process is described on the package) in a heap on a plate, first add egg and kimchi; then - meat, sauce, pears, chopped green onions, red pepper.
Pour broth to the top of the plate, add mustard and vinegar separately.

Are common rules for cooking broth for kuksu (kuksi) are:
1) to ensure that the broth is clear and does not have an unpleasant aftertaste, the meat should first be thoroughly washed in cold water;
2) it is better to put the meat in cold water and cook over high heat under a lid;
3) when the water boils strongly, it is necessary to remove the scale;
4) after boiling, add most of the salt and a little soy sauce;
5) the finished broth must be strained through a fine strainer or thick gauze and cooled on ice or in ice water.
During cooling, the temperature must be constant. If the temperature fluctuates greatly, the flavor of the broth will deteriorate.

KIMCHHI FOR KUKSU (KUKSI)

Ingredients:
White cabbage 1 kg, radish 700 g, green onions 150 g, garlic 4 cloves, ground red pepper and salt to taste.

Preparation:
Cut the cabbage and radish into slices 6-7x1.3 cm, 0.1-0.2 cm thick, sprinkle with salt and leave for 1 hour.
For cabbage, use only the white base of the leaf.
Put chopped green onions, crushed garlic, ground red pepper into the pickled cabbage and radish, mix evenly, put in a pickling bowl, be sure to cover with a lid and leave to sour:
in summer - for 24 hours, in autumn - from one day to a week.

DECORATIONS AND SEASONINGS FOR KUKSU (KUKSI)

Thinly sliced ​​chicken eggs (pre-fried) or red peppers are mainly used as decoration for kuksu.

The mushrooms are soaked in kajin-yangneomjang sauce and also fried.

Beef, chicken or other meat is cut into pieces and soaked in kajin-yangneomjang, fried, filled with broth, boiled and also used as decoration.

Special kimchi or kimchi made from finely chopped radish is used as a decoration and seasoning for vegetable guksu.

In spring, kimchi is prepared from early young cabbage, cucumbers and other fresh vegetables.

Pears are used for fruit decoration.
They are thinly sliced ​​in the form of willow leaves and dipped in lightly salted water (0.5% solution).
After processing in salt water, the pear does not change its color and gives the kukuk a fresh taste.

KOREAN SAUCES

KAJIN-YANGEOMZHANG

Ingredients:
Soy sauce - 100 g, green onions - 20 g, garlic - 10 g, ground black pepper - 5 g, vegetable oil - 10 g, salted sesame seeds - to taste.

CHOKOCHUZHAI

Ingredients:
Soy paste with ground red pepper - 50 g, table vinegar - 50 g, granulated sugar - 20 g, toasted whole sesame seeds and chopped garlic - to taste.

SOY WITH VINEGAR

Ingredients:
Soy sauce - 40 g, vinegar - 40 g, water - 20 g, green onions - 10 g, garlic - 10 g, salted sesame - 5 g, ginger juice - 2 g.

SHRIMP

Ingredients:
Brine from salted shrimp, strained through a fine strainer - 50 g, ground black pepper - 5 g, green onions - 5 g, table vinegar - to taste.

MUSTARD

Ingredients:
Mustard - 30 g, table vinegar - 50 g, soy sauce - 50 g.

SESAME

Ingredients:
Soy paste with ground red pepper - 100 g, soy sauce - 50 g, sesame oil - 10 g, ground sesame - 30 g.

SAMTVEZHANG

Ingredients:
Soybean paste with ground red pepper - 100 g, vegetable oil - 10 g, chopped young red pepper - 30 g, chopped young garlic - 30 g.

SOY PASTE

The cooking process is not easy. We include the recipe for information.

Soybeans are boiled without salt for several hours until they are softened.
Then they are passed through a meat grinder and several balls are made from the resulting mass, each tied crosswise with a straw, hung from the ceiling in the pantry, where they hang from November to February.
In February, the hardened balls are removed and crushed into pieces, which are then crushed and washed over a sieve with salt water.
The mass remaining on the sieve is salted again and placed in a barrel.
The barrel is set for ten days in a warm place.
After this time, the soybean paste is ready for use.

SMELLY PEANUTS

Ingredients:
Peanut kernels - 250 g, monosodium glutamate - 1 g, star anise, allspice, cinnamon, cloves - 1 g each, salt - 3 g, sugar - 50 g.

Preparation:
Place the peanut kernels in boiling water for a few minutes, drain in a colander, cool, peel, and dry.
Deep-fry the peeled peanuts until golden brown, drain in a colander, add salt, sugar, glutamate and spices.
Mix everything.

HWACHE FROM BOILED PEARS

This is one of the most popular national dishes. It has a sweetish-tart taste.
Ingredients:
Pears - 600 g, nuts (preferably pine) - 6 g, black pepper - 2 g, ginger - 20 g, granulated sugar - 150 g.

Preparation:
Peel the ginger, chop finely and boil.
Then take it out, add granulated sugar to the broth and boil.
Cut large pears, peeled, into 6-8 pieces, small ones into 4 pieces.
Press 3 grinds of black pepper into one of the sides of these parts, dip the pears in the ginger broth and cook until they soften.
Then remove the pears, cool the broth and put it in a cool place or in the refrigerator.
Pour the broth into a hwachae dish (glass or plastic bowl), sprinkle with nuts, put pear pieces and serve.
It is good to add honey in hwacha.

HWACHE FROM APPLES

It is recommended to drink in the summer to relieve fatigue.
Ingredients:
Apples - 2 pcs., granulated sugar - 100-150 g, water - 1 l, pears - 6-7 pcs., Chinese lemongrass (dried) - 50 g, nuts (preferably pine nuts) - 30 g.

Preparation:
Peel the apples, cut into 4-6 parts, remove the core, dip in salted water so that they do not lose their natural color.
Slice thinly, mix with granulated sugar (1 tablespoon) and let soak for 10 minutes.
Chinese lemongrass, after spending about 10 hours in water, forms an aromatic infusion of reddish color.
Put granulated sugar into it, pass through a strainer and cool.
Pour the juice of 6-7 pears into this drink, carefully add candied apple pieces and 7-8 nut kernels.

WATERMELON HWACHE

Contains nutrients and minerals, quickly relieves fatigue.
Ingredients
Watermelon - 200 g, Chinese lemongrass infusion - 5 l, granulated sugar - 500 g, nuts (preferably pine nuts) - 20 g.

Preparation:
Cut the watermelon into 4 parts, then, shallowly plunging the spoon into the pulp, select it all and try to get thin slices.
Remove the seeds and sprinkle the pulp with granulated sugar.
Pour the infusion of Chinese lemongrass into a convenient container, add the pulp and sprinkle with nuts.

APPLES (PINEAPPLES, BANANAS) IN CARAMEL

Ingredients:
Apples (or pineapples, bananas) 143 g, sugar 50 g, wheat flour 30 g, egg (white) 30 g, fat 30 g, sesame seeds 25 g.

Preparation:
Peel fresh apples, remove the core and cut into large slices.
Pour cold water and egg whites into the flour and stir thoroughly until a homogeneous mass resembling sour cream is formed.
Roll the apple slices in the dough and fry in a deep fryer until a pale crust forms. Put granulated sugar in a very hot frying pan with a small amount of fat and, stirring continuously, heat until the sugar turns into caramel.
Place the fried apples in a frying pan with the caramel mixture and sprinkle with sesame seeds.

SUJONGWA

National dessert dish. This drink is believed to help relieve fatigue.
Ingredients:
Persimmon - 10 pcs., ginger - 20 g, honey - 200 g, granulated sugar - 300 g, ground cinnamon - 10 g, water - 2 l.

Preparation:
Remove the seeds from the persimmon and carefully cut it into pieces.
Dip pieces of ginger into water, boil and leave until an aromatic infusion forms, then remove the ginger, add granulated sugar to the infusion, boil again, strain through a strainer or cheesecloth.
Wrap ground cinnamon in clean gauze and soak in ginger broth for an hour.
When the broth has cooled to 30°C, add honey.
Pour the broth into a pot, put the persimmons, cover with a lid, leave at normal room temperature for about 10 hours.
After this, place the pot in a cool place or in the refrigerator.
Pour into cups and sprinkle with nuts, serve.
If, after infusing the persimmon, suzhongwa is not drunk immediately, then it and the persimmon pieces should be stored separately, since the persimmon softens too much, and suzhongwa becomes cloudy.

GINGER DESSERT

Ingredients:
Ginger 400 g, honey 100 g, sugar 300 g.

Preparation:
Wash the ginger thoroughly, remove the skin and cut into pieces 0.2 cm thick.
Put granulated sugar and honey into the water and cook until you get a sweet honey solution.
Then add ginger pieces and cook over low heat.
When the ginger is mixed in the honey solution and the dish becomes variegated in color, place it in a dessert bowl.

YAKPAP (HEALING PORridge)

There is evidence in written sources that the yakpapa recipe was already known in the 5th century.
The dish was prepared from glutinous rice, honey, jujube (dates), chestnuts, pine nuts, sesame oil and liquid soybeans.
This delicacy was served to the nobility during feasts.
It was believed that yakpap also has special healing properties.
In the southern regions of Korea, the tradition of preparing it for the middle of the lunar month has been preserved.
The following recipe for this dish has survived to this day.

Ingredients:
Sticky rice - 400 g, jujube (dates) - 50 g, dried persimmon - 100 g, sesame (olive) oil - 10 g, chestnuts - 100 g, honey - 20 g, granulated sugar - 100 g, soy sauce - 10 g , nuts (preferably pine) - 10 g.

Preparation:
Soak thoroughly washed rice in water for 5 hours.
Peel and remove chestnuts, place them in soaked rice water or lightly salted water for a few minutes, then rinse in clean water.
Cut large kernels in half, use small ones whole.
Cut dried persimmons into pieces the same size as chestnuts.
Wash the jujube fruits (dates), remove seeds and cut them in half.
Place the seeds on which the fruit pulp remains in a saucepan, boil well in a small amount of water and, after rubbing through a sieve, prepare a liquid marc with a pleasant reddish tint.
Place the soaked rice in a colander and pour into a steaming bowl. Cook over high heat.
Then place the rice in a large saucepan, season with granulated sugar and stir thoroughly so that there are no lumps left.
Add soy sauce, chestnuts, persimmons, jujube (dates), mix evenly. If the porridge thickens a little, add a little decoction from the jujube seeds.
Season with sesame oil, honey and mix thoroughly.
Place the porridge in a small clay pot or shallow vessel, plug the neck with a cloth folded in half or three, or simply cover with a cloth and a lid on top.
Pour enough water into a large cauldron so that it covers the pot of porridge by 70% (in height).
Cover the pot with a lid and cook the porridge in a water bath for 30 minutes.
Then, gradually adding water and adjusting the heat so that the water boils all the time, cook the porridge for 8-10 hours.
If the cooking time is extended to 20-24 hours, the color of the porridge will be even more beautiful. Then place it on plates and garnish with nuts.
Use only hot.

GINSENG TEA

It has a beneficial effect on the nervous and cardiovascular systems, metabolism, and respiration.
Research by Korean specialists has shown that ginseng is an effective remedy in the treatment of cancer, as well as the consequences of radiation exposure.

Ingredients
Red ginseng - 40 g, ginger - 2 g, water - 2 l, granulated sugar - 200 g, dates - 30 g.

Preparation:
Boil ginseng for 2 hours.
Add dates, finely chopped ginger, and simmer for about 30 minutes.
Then take out the ginseng, cut it into oblique pieces 0.5 cm thick, put it back in the pan and boil for another 30 minutes.
Then add granulated sugar and, as soon as the water boils strongly, remove from heat and strain through a strainer.
Pour hot drink into a cup and add pieces of ginseng.
To prepare red ginseng, you need to dig up the roots in the fall (September, October), rinse in water, remove the skin and dry in the sun.
Dissolve granulated sugar in water (until a saturated solution is obtained), boil the syrup, add the root and leave for 1-2 days.
Then boil over medium heat and place the roots on a warm surface (on the stove).
After a day, the red ginseng is ready.

DRINK FROM CHINESE LEMONGRASS

It has a stimulating effect on the central nervous system, tones the cardiovascular system.
Mainly used for physical fatigue, to prevent fatigue.
Schisandra is contraindicated in cases of nervous excitement, high blood pressure and heart rhythm disturbances.
If you take the tincture in the evening, your sleep may be disturbed.
To prepare the drink, lemongrass fruits or seeds are used.
The drink can be consumed by mixing with water and pre-cooling.
You can also make fruit compote from it.
In winter it is drunk like tea, hot.

Ingredients:
Chinese lemongrass - 50 g, nuts (preferably pine) - 20 g, granulated sugar - 300 g, water - 2 l.

Preparation:
Boil water, cool it to 30°C, put lemongrass there, leave for at least 11 hours until the infusion turns reddish.
Put granulated sugar into the infusion, boil, sprinkle with nuts.
To use as a medicine, the tincture is prepared as follows: pick or cut off the bunches of berries very carefully so as not to damage the vines, wither the juice in the sun, then dry it in dryers at a temperature not exceeding 60-90°C.
Take 10 g of dry berries per glass of water. Grind the fruits in a mortar.
Then pour boiling water, bring to a boil, cool.
Take one dessert spoon in the morning and afternoon.

GINGER TEA

Ingredients:
Ginger 50 g, water 2 l, sugar 300 g.

Preparation:
Thinly slice the peeled ginger and boil.
Then take out the ginger pieces, add granulated sugar to the broth and, bringing to a strong boil, put the ginger pieces back into it and pour into cups. You can add a slice of lemon.

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