3 famous Korean dishes that are both delicious and easy to make

Kimchi, grilled beef ribs kalbi … are dishes no stranger to any believer of Korean movies.


1. Korean fried chicken wings

Resources:

– Cooking oil

– 5 garlic cloves

– 1 piece of ginger shaved the shell

– 3 tablespoons of soy sauce

– 3 spoons of Korean chili sauce

– 1/2 spoon of rice vinegar

– 1 tablespoon sesame oil

– 1 spoon of honey

– 2/3 cup of flour

– 1 tablespoon corn starch

– 16 chicken wings

1

Making:

Garlic, minced ginger, put into a bowl with rice vinegar, sesame oil, honey.

Mix flour, cornstarch and 2/3 cup water in another bowl, stir in chicken.

Heat the oil in a saucepan at medium heat, add chicken wings to fry in gold for 6-8 minutes, then put in oil absorbent paper pads, then fry another 6-8 minutes more to crispy and then oil again.

Pour the sauce into the fried chicken wings and mix well.

2. Kimchi

Resources:

– 5 tablespoons of sugar

– 3 spoons of salt

– 0.5 kg of cucumbers, white radish, chopped cabbage, onion, white cauliflower, carrots, or cabbage, all sliced

– ½ shredded pear cup

– ½ cup Korean chili sauce

– ¼ cup fish sauce

– 2 tablespoons minced ginger

– 2 cloves of minced garlic

2

Making:

Mix 3 tablespoons of sugar, 3 tablespoons of salt in a large bowl, add the vegetables and stir in sugar and salt, evenly, for 20 minutes.

Add 2 tablespoons of sugar, pears, chili sauce, fish sauce, ginger, garlic to a smooth blender.

Remove vegetables from bowl, squeeze out water.

Mix freshly ground mixture into vegetables, use immediately.

3. Spicy stir-fried bacon

Resources:

– 1 small white onion, finely ground

– ¼ cup Korean chili sauce

– 2 tablespoons of dried Korean chili

– 2 tablespoons honey powder or brown sugar

– 2 tablespoons of mirin

– 1 spoon of soy sauce

– 1 piece of minced ginger

– 3 cloves of minced garlic

– ¼ kg thinly sliced ​​bacon

– ¼ kg of thin shoulder meat

– 3 tablespoons of cooking oil

– 2 spoons of sesame roasted

– 1 hot onion

3

Making:

Add onions, chili sauce, dried chili, honey powder, mirin, soy sauce, ginger, garlic, 1 spoon of water to a large bowl and mix well.

Put pork in the upper bowl and mix well to mix well, then put in the refrigerator compartment for at least 2 hours or overnight.

Before cooking, remove the meat from the refrigerator and leave it at room temperature for 30 minutes. Place a large cast iron pan on the stove, turn on the high heat, add 1 teaspoon of cooking oil until light smoke is produced.

Put the meat in the pan and fry it over and over and over until the caramel color is about 5 minutes.

Pour some fat out of the pan, wipe the pan and then repeat the process on the rest of the meat.

Put the meat in a bowl or plate and sprinkle with roasted sesame seeds and onion.