Korean tofu salad. Korean cuisine
Today we are trying tofu (tebu) in Korean as a second course. I have already written about the benefits of this product, but repetition will not hurt us. Great low calorie product. It perfectly replaces meat, contains a lot of proteins, calcium, lysine, iron, vitamins of groups B, E. At the same time, it has very few carbohydrates and a complete absence of cholesterol. So, for those who are losing weight - the very thing that is needed. But, let's get ready!
Cooking steps:
6) Get hot tofu cut into portions, put on plates and pour over our sauce, serve hot pub (fresh rice) to it.
And, as the Koreans say - masike tyseyo, which means - bon appetit!
Ingredients:
400 gr. tofu
50 gr. vegetable oil
1 PC. bulb onions
1 PC. tomato
1 bunch cilantro
½ small vegetable marrow
2 tbsp soy paste
2 pcs. hot green pepper
1 PC. bell pepper
½ tsp chili pepper
½ tsp coriander
a pinch of black pepper
pinch of yanimi (umami)
In Korea, bean curd - tuba (tofu) is very popular. Many dishes are prepared with its use: snacks, soups, hot dishes and even desserts. Tubu is very versatile, it does not have its own taste and easily absorbs the aroma and taste of those foods with which it is cooked. Today I will tell you how to cook a very tasty lightly spicy dish- tuba jorim. She attributed it to the "vegetables" section, since the cottage cheese itself is prepared from soybeans. Tubu jorim is something between a main course and a hot appetizer.
By the way, the dish is low-calorie with a high content of vegetable protein, so it is perfect for those who follow the figure))
We have Korean women in the market selling enough big chunks tube. The weight of one piece is approximately 1.2 - 1.3 kg. Therefore, I will use exactly half. I cut the tube in half.
I will use one part in cooking, and put the second in a container, pour clean cold water Close the lid and refrigerate until next use. You can store the tube in this form for several days. The main thing is to change the water once a day, otherwise it will quickly turn sour.
We cut the tube into squares about 0.5-0.6 cm thick. I got 18 squares. Now the tube needs to be blotted with a napkin or paper towel to remove excess moisture.
Let's prepare the sauce first. To do this, mix in a bowl soy sauce, salt, sugar, red ground pepper and water. Separately, I want to say about the pepper. The taste and spiciness of the dish will depend on what quality you have. The pepper that is sold in small packs in supermarkets will not work. It is small (like a powder) and burning. Buy pepper flakes. And it is advisable to purchase it on the market from Korean women or in the departments of Korean products. It is spicy, but not hot, and gives a beautiful reddish-red tint to the dish.
Let's prepare the other ingredients. Finely chop the onion, green onion and garlic.
Pour a little into the pan vegetable oil. I love using grape. But you can use absolutely any unrefined deodorized oil: sunflower, corn, soybean, etc.
Put the tube in the pan and fry until golden brown for 3 - 4 minutes on each side.
Transfer the tube to a plate.
In the pan where the tuba was fried, spread the onion and garlic and fry lightly for 2-3 minutes.
Pour the sauce into the pan. Simmer the sauce until it thickens slightly. This will take approximately 3 - 4 minutes.
Put the fried tuba into the sauce. Flip the tube pieces over. This will spread the sauce more evenly. Spray the dish with sesame oil for flavor.
Tubu jorim is ready. Served with rice or fresh noodles. I love it with noodles. I use this one (somen noodles for kuk-si):
Garnish with green onions before serving.
Korean cuisine is absolutely unimaginable without kimchi, like Italian cuisine without pasta. But recognizing this indisputable fact, it should be added: Korean cuisine is unusually diverse, and this is due to the fact that Koreans use a huge amount of ingredients, primarily fresh herbs and vegetables.
I did not include the kimchi recipe in the top five basic dishes (you can see it). If this classic recipe, which I use to make kimchi at home, you will find it too laborious, here is the express method ().
It does not take much imagination to imagine that kimchi is invisibly present on the table, no matter what Korean dish you cook.
Japchae - Korean noodle salad
According to the degree of popularity in Russia, this noodle salad probably occupies one of the first places. But to try it, it is absolutely not necessary to go to a restaurant.
Korean birthday soup, miekguk
According to Korean superstition, students are not advised to eat this soup, which is very popular in Korea, on the eve of exams. But it is served as holiday dish for a birthday, as a result of which the name “birthday soup” was assigned to it.
Samgyeopsal, Korean style pork belly
Koreans take quality very seriously. pork belly which is used to prepare national dish samgyeopsal. It is for this reason that it is often made from imported Dutch pork.
Another very important pork dish in Korean cuisine, jeokbal, I often cook at home.
Chokpal, pork boiled knuckle in Korean
Korean soups are made not only from dogs, as many people think!
In fact, there are a lot of delicious meals from the usual ingredients.
So why not cook them?
Korean Soup - General Cooking Principles
Korean soups are cooked with fish, vegetables, meat, seaweed, roots, tofu, mushrooms and various other foods. Moreover, very often in one dish there are several different and, at first glance, incompatible ingredients. But that's just how it seems. In addition to the usual products, special mixtures or pastes are also added.
Which unusual ingredients found in Korean soups:
Twendian (soybean paste);
Gochudian (pepper paste);
Garlic paste (you can just puree fresh cloves);
Kimchi (spicy, pickled Chinese cabbage);
Dashi (seasoning).
Soy sauce is already familiar to us in many dishes. Green onions, sour cream, hot peppers are often used to dress Korean soups.
Recipe 1: Korean Kuksi Soup with Beef and Noodles
The recipe for a traditional Korean soup, which is also called "guksu". It is prepared in different ways and this is just one of the options. You can use any noodles, but egg noodles are better.
Ingredients
300 grams of beef pulp;
80 ml vegetable oil;
200 grams white cabbage;
2 cloves of garlic;
100 grams of noodles;
300 grams fresh cucumbers;
Green cilantro;
100 grams of radish;
Cayenne and black pepper;
1 liter of water;
Sugar, salt, vinegar, soy sauce.
Cooking
1. Cut the beef pulp into thin strips, fry in vegetable oil for two minutes.
2. Add shredded cabbage and fry together.
3. We put both types of pepper, pour in a little soy sauce, reduce the heat and simmer for about ten minutes. If the cabbage is juicy and soft, then less is possible.
4. Cut radishes and cucumbers into strips, add chopped cilantro, garlic, a little vinegar and oil, mix.
5. Boil the noodles separately, grease with oil.
6. Beat the eggs with a fork and bake two thin pancakes, cool, roll up and cut into noodles.
7. How kuksi is served. Meat with cabbage is put on a plate, noodles are added, cucumber salad with radish is laid out next to it, and scrambled noodles are placed on top. All pour salted broth and you're done!
Recipe 2: Korean Miyeokguk Soup with Seaweed
The recipe for the national Korean soup, which is usually cooked for birthdays. For him, you need canned seaweed, preferably without unnecessary additives. Green pea canned is also used.
Ingredients
250 grams seaweed;
3 potatoes;
120 grams of green peas;
1 carrot;
1 small onion;
2 liters of broth;
Sour cream;
Cooking
1. Finely chop the onion, fry in a pan. After a minute, add the grated carrots.
2. Put the broth on the stove, salt and after boiling add the diced potatoes. Cooking for ten minutes.
3. While the potatoes are cooking, boil a hard-boiled egg, peel, cut into small cubes.
4. Add previously fried vegetables.
5. Next, lay the seaweed. You need to drain the broth from it. If there are spices, then take them out. Often put onions, it also needs to be removed.
6. After boiling the cabbage, throw in the peas.
7. Add an egg, put spices to taste and turn off.
8. When serving, put a spoonful of sour cream and herbs in each plate.
Recipe 3: Korean Tofu Soup
Unusual, but well-known first course. For this Korean soup, you will need soft tofu, its quantity is not strictly defined. Add "by eye".
Ingredients
2 liters of rice water;
1 zucchini;
1 leek;
2 tablespoons twendyang (soybean paste);
1 spoon of crushed garlic;
0.5 tablespoons dashi seasoning;
200 grams of oyster mushrooms;
3 potatoes.
Cooking
1. Cooking rice water. To do this, take a couple of glasses of rice, rinse, drain the water. Fill with two liters of new fluid and rinse intensively. You can let it sit for a few minutes. We use rice for any dishes, and pour water into a saucepan and set the soup to boil.
2. Add soybean paste, dashi seasoning, twendyang, crushed garlic, let it boil.
3. Put the diced potatoes, cook for five minutes.
4. Add chopped zucchini, mushrooms and cook for about five more minutes.
5. Put the tofu, cut into cubes and bring the soup to full readiness. We focus on the readiness of vegetables.
6. At the end, add the leek and turn it off, if necessary, salt it. Gochujang pasta, which is made from red peppers, is often added to this dish.
Recipe 4: Korean Kimchi Soup
Until now, Koreans and Japanese cannot share this dish. And everyone considers it their national. The cooking technology in both countries is similar and has many subtleties. But now there are simplified versions, for example, this one. Kimchi - spicy sauerkraut, mainly use Beijing.
Ingredients
400 grams of pork loin;
1 head of onion;
10 grams of chili sauce;
2 tablespoons of vegetable oil;
250 grams of kimchi;
2 tablespoons of soy sauce;
green onions;
Salt, black pepper;
3 cloves of garlic.
Cooking
1. Cut the loin into small pieces. Add water and remove the foam when boiling.
2. We throw a peeled, but whole onion. After half an hour, it will need to be removed, and the broth should be boiled for another thirty minutes until the loin is ready.
3. Fry kimchi in a pan for several minutes. As soon as it becomes softer and more transparent, you can turn it off.
4. We connect spicy sauce chili, garlic, a pinch of black pepper. Instead of chili sauce, you can simply use mashed red pepper, twisted in a food processor. Add soy sauce and mix everything well.
5. Put the fragrant mixture in a saucepan.
6. Add fried kimchi cabbage.
7. Cook everything over low heat for about five minutes, salt to taste.
8. When serving, sprinkle green onion You can add pieces of tofu.
Recipe 5: Korean Radish Soup
For this Korean soup is usually used white radish daikon. But you can also take radishes. You will also need dried seaweed.
Ingredients
800 grams of radish;
2 tablespoons of vegetable oil;
1 bunch of green onions;
20 grams of dry seaweed;
3 cloves of garlic;
60 ml soy sauce.
Cooking
1. We clean the radish. If the roots are young and the skin is intact, then you can just wash it well. We cut the radish into cubes, fill it with water and put it on the stove. We cook for three minutes.
2. Fry green onions in oil, just a little bit.
3. Add soy sauce, garlic and seaweed to the pan.
4. Cook the soup until the radish is soft, at the end add the fried green onions, turn off.
Recipe 6: Korean Seafood Soup
The recipe for a light Korean soup, for which you will need shrimp and fish with white meat. You can use cod.
Ingredients
0.6 kg of fish fillet;
0.5 kg shrimp;
1 spoon of gochujang paste;
20 ml sake;
1 spoon of sesame oil;
2 cloves of garlic;
300 grams of daikon;
1/3 cup anchovies;
2 tablespoons of soy sauce;
1 liter of water;
150 grams of tofu;
1 bunch of green onions.
Cooking
1. Cut the washed fish fillet into strips of 2 centimeters, put in a saucepan with sesame oil, add spicy Korean paste, garlic and soy sauce. Mix and let stand for half an hour.
2. Then just turn on the stove and simmer over low heat for about ten minutes. It is not necessary to stir often, so as not to damage the fillet pieces.
3. While the fish is cooking, boil water and boil anchovies in it, three minutes is enough.
4. Put the chopped daikon cubes to the anchovies and cook until soft.
5. Add peeled shrimp to the soup and after a minute put fragrant fish and diced tofu from the saucepan.
6. Cook everything together for four minutes, do not let it boil actively, add sake at the end.
7. Turn off and arrange in bowls, serve the soup hot with green onions.
Green onions in Korean soups are much more common than any other greens. To cut feathers quickly and accurately, you can use ordinary scissors. And you can even cut onions over a plate.
Korean cuisine is rich in spices and hot herbs. But all this is not necessary to add. If some ingredient does not suit or is simply missing, then it can always be excluded.
No dried seaweed? You can take a sheet of noria and just cut it into noodles. Of course, it will turn out not quite cabbage, but also not bad.
Down with the winter chondra!
Don't know what to do with yourself? -Take a rubric Korean cuisine!
As before, we are getting closer, learning all the subtleties of cooking, the history of origin, unusual facts and amazing stories.
Before we get acquainted with today's "hero of the occasion", here is some interesting information for you:
“Rice is still a staple of Korean cuisine and is grown almost everywhere. Some exception is only the largest of the islands - Jeju. Oranges and tangerines are traditionally grown here. Almost any product bought at the fish market can be tasted on the spot. It is enough to take the purchase to one of the restaurants located right there. At the same time, the dish will most likely be served raw, served with sauces and small snacks - this is the way of cooking that is considered the most healthy. As a rule, fish markets are located in the immediate vicinity of the port, and the goods go on sale directly from the ships unloaded on the shore.”
Tubu chorim
Or "Korean Tofu".
By itself Tofu is curd made from soybeans. It tastes... Hmm... Okay, I'll tell it like it is. My first impression was very unfortunate. Tasteless, "slippery", absolutely unimpressive as a standalone product. Although all vegetarians eat it and rejoice. Undoubtedly, Tofu is good for health. But how can you eat this?!
Tubu chorim is national Korean dish. After I tried to cook according to the recipe that I will share with you, my opinion about this product has completely changed!
Ingredients:
1. Tube (tofu) - 450 gr.
2. Soy sauce - 3 tbsp.
3. Green onion - 1 bunch.
4. Garlic - 2-3 cloves.
5. Sugar - 1 tsp
6. Red pepper - 0.5 tsp
7. Sesame seed - 1 tsp
8. Sesame oil - 1 tsp
9. Flour for breading.
10. Vegetable oil - 2-3 tablespoons.
Cooking method:
We put the tube under the press weighing 1.5 kg. 20-30 minutes to get rid of excess water.
In the meantime, we are preparing the seasoning: Finely chop the garlic and green onions, add soy sauce, sugar, sesame seeds, sesame oil, red ground pepper, mix everything well.
When excess water drains from the briquette, cut the tube into squares or rectangles 1 cm thick.
Dredge in flour and place in hot skillet.
Fry on both sides until golden brown.
We lay the fried tuba in layers in a pan and pour generously over each layer with the prepared sauce. Cover with a lid and let it simmer for 5-10 minutes over medium heat.
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I would like to remind you that this classic way cooking tofu. As additional ingredients, you can add a mix of leaves, vegetables or fish. Only it will be your fantasy ...
Bon appetit!