Korean meat: a classic recipe, pork with tomatoes, beef in Korean with fresh cucumbers, chicken hips in Korean, meat with oyster mushrooms, with acute carrots, with cabbage, with eggplant, with potatoes

Cooking delicious meat in Korean is very simple if you use our recipes.

Content

Korean cuisine is distinguished by the presence of acute ingredients in it and a large number of different spices. Dishes of this kitchen are prepared from different products, however, meat is one of the main ones.

Perhaps the most popular snack of Korean cuisine can be called Korean meat, which is pickled in a fragrant marinade, and then quickly fries over high heat.

Korean meat: classic recipe

To prepare such a dish, you can use completely different meat - chicken, beef, pork, etc., however, it is important that the product is of high quality and fresh. So, when buying any meat, take into account the following tips:

It is advisable to buy the product in chilled, not frozen. Fresh meat is much tastier than the one that was freezing. In addition, frozen products may not be very fresh
The meat should have a pleasant, characteristic smell. The presence of extraneous odors is not allowed
Pay attention to the color of the meat. It should also be characteristic of a particular type of meat. In no case should there be a plaque on the pulp, it should not be slippery and spreading under hand
When buying meat products, pay attention to the place in which they are stored. If the counter is dirty, the meat lies right on the table or in the refrigerator without a tray, a basin, pallet, then it is better to refuse to buy it

So, for the preparation of classic meat in Korean You will need the following products:

Pork pulp - 370 g
Rice vinegar - 85 ml
Tabasco sauce - a couple of drops
Red onion - 45 g
Starch - 15 g
Pumpkin oil - 75 ml
Soy sauce with garlic taste - 35 ml
Liquid honey - 20 g
Pink pepper, dried parsley, dill, anise seeds, salt, cholemy
Salad leaves for serving

Choose the pork pulp based on the above tips. Wash the meat, get wet with dry towels, and then grind it with long stripes. Put pork into a container that will not oxidize from vinegar.
Peel the vegetable, and chop into thin bars, add to the main ingredient.
In another plate, connect vinegar, sauces, starch and honey.
Snake the meat with onions, sprinkle with these spices and spices.
Pour the previously prepared marinade to the main ingredient, leave to pickle for 1.5 hours.
Speuse the oil, put the meat with onions into the stewpan. Fry the ingredients, constantly stirring for 5 minutes. You need to fry the ingredients over high heat, otherwise they will extinguish, and we do not need this.
After that, turn off the gas under the container and let the meat stand for another 3 minutes.
Wash the salad leaves, put it on a dish, and shift the meat on them in Korean.

Pork meat in Korean with tomatoes

In order for pork meat to get tasty, it must be marked correctly. According to this prescription, pork is moderately acute and very soft.

Pork pulp - 650 g
Tomatoes - 130 g
Tomato sauce - 10 g
Garlic - 3 cloves
Gorky pepper
Mustard oil - 35 ml
Soy sauce - 45 ml
Acetic essence - 5 g
Salt, dried greens, caraway seeds, paprika, curry

Wash the pork, dry it in any available way, and then cut into stripes. Put the meat into a suitable container. Salt and season it, mix and leave it for several hours.
Wash the vegetables, if necessary, clean. To easily clean the tomatoes, you need to cut them on the skin, and then lower them in boiling water for several minutes. And remove the skin. There is no need to cut vegetables, since they need to be turned into mashed potatoes using a blender or grater.
Add soy sauce and vinegar to pork, let stand for another 1 hour.
Signen the oil, put the meat into the container and fry it over high heat for 5 minutes, and then transfer the pork to the dish.
Pour in the saucepan pure of vegetables, tomato sauce, bring the mixture to a boil and add to the meat.
Such a treat is appropriate to serve with boiled rice, potatoes, freshly baked bread.

Beef in Korean with fresh cucumbers

Beef with fresh cucumbers, however, like any other meat, the combination is very strange at first glance, however, in fact, the dish turns out to be very original and tasty. The beef is juicy and soft enough.

Beef pulp - 450 g
Fresh cucumbers - 130 g
Red onion - 40 g
Pepper peppers - 50 g
Soy sauce with the taste of garlic - 50 ml
Rice vinegar - 70 ml
Honey - 10 g
Mustard oil - 35 ml
Salt, ginger, chamber, Badyan, red pepper

Process with beef pulp in the necessary way, if necessary, cut unnecessary films, fat, etc. Cut clean flesh and send it to a plate, shake with spices. Salt to the meat will need to be added later. We leave the meat marinated for 3 hours.
Wash the vegetables, clean, if necessary, and proceed to grind them. Onions and pepper can be cut completely differently, this is not fundamentally. As for cucumbers, it is important to know that they contain a lot of liquids that we will not need in the finished dish. Therefore, it is advisable to remove the watery core from these vegetables, and the remaining part of them can be cut into strips.
We connect the cucumbers in a deep plate with pepper and add a little spices to them.
Rigate the oil and fry the meat on it until half -cooked over high heat, not forgetting to periodically stir it.
Then we salt the beef and add sauce, onions, honey, spices to it. We are waiting for a few more mines.
Put the meat with onions into a container with other vegetables, pour in vinegar here, mix the ingredients and let stand a little.
As a side dish, you can use rice, buckwheat, acute cabbage, etc.

Chicken thighs are in Korean

To cook meat according to this recipe, you can use any part of the chicken, that is, chicken pulp, wings, and hips are suitable. The dish is distinguished by a spicy taste and a special aroma.

Chicken thighs - 5 pcs.
Starch - 30 g
Soy sauce - 40 ml
Garlic - 2 cloves
Rice vinegar - 50 ml
Greens - 10 g
Pepper Gorky
Mustard oil, pumpkin, olive - 25 ml
Curry, estraon, a mixture of spices for the preparation of "Korean" carrots, salt

In order for the hips to be juicy and soft inside, but with a well -fried crust, they need to be prepared correctly. Wash the meat, dry, if necessary, remove excess fat from it, since we do not need it at all on meat. Next, transfer the hips into a pan, pour water into it, sunbathe it. Cook meat for 10 minutes. After boiling water, and then take it out of the pan and let the water completely drain.
Grate each piece of meat a little with spices, leave for 10 minutes, and then roll in starch. The starch at will be replaced with corn flour or panning crackers.
Heat the oil and fry each piece of meat on it for 7 minutes. The fire under the container should be medium or strong, since we need to get a fried crust. After cooking, excess oil from the hips can be removed using paper napkins.
Clean the garlic, chop.
Finely chop the pepper. Do it in gloves to protect yourself from burns.
In a separate container, combine the sauce, vinegar, garlic, pepper, a little spices and herbs.
Pour the meat with the resulting marinade and leave for half an hour so that it properly soaked.
The finished dish can be served with a vegetable plate or with garlic sauce.

Korean meat with oyster mushrooms

Mushroom meat is always a winning combination, since dishes with such ingredients are very tasty, fragrant and appetizing in appearance.

In order to please yourself and relatives with such a delicacy, you can use any meat and any mushrooms. We preferred chicken fillets and wezen.

Chicken pulp - 450 g
Oyster mushrooms - 320 g
Carrot in Korean-120 g
Tabasco sauce - a couple of drops
Olive oil - 50 ml
Soy sauce with mushroom taste
Wine vinegar - 45 ml
Turmeric, mustard, ginger, marjoram, salt

Process, wash and cut the pulp. If there is no chicken fillet in the refrigerator, you can make a pulp from any other part of the bird by simply removing the bones from it and cutting the skin. Add a little salt and indicated spices to the meat.
Eyeshens put in order, rinse, chop. If there are forest mushrooms in the house, you can use them.
In order to accelerate the process of cooking, we will add a store sharp carrot to it, but if you do not want to buy it, cook at home, simply mixing a grated vegetable with appropriate spices.
So, heat the oil and fry the meat on it. Fire under the container make strong enough. This process will take no more than 10 minutes, since chicken pickled meat is fried very quickly. Put the meat into a deep container that does not oxidize.
In a saucepan in the remaining oil, fry the mushrooms, slightly salt them. Add the oyster mushrooms to the chicken pulp and lay out the carrots here, mix.
In another container, connect sauces, vinegar, a little spices.
Pour the marinade to the main ingredients and let them stand at least half an hour.
Cooked meat goes well with arugula.

Korean meat with acute carrots

Any Korean meat recipe assumes that the main ingredient should turn out to be sharp, burning and spicy. However, this recipe is suitable only for those who really love very sharp snacks, since we will marrots for this dish will marr from the addition of acute ingredients.

Pork - 550 g
Carrot - 160 g
Red onion - 30 g
Garlic - 2 cloves
Mirin - 35 ml
Hot peppers
Sugar - 10 g
Pumpkin, mustard, sunflower oil - 25 ml
Cisial seeds, oregano, mustard, salt

Pork pulp needs to be treated. To do this, wash it, remove the films from it, if there is a fat layer and cut it off. Transfer pieces of pork to containers, add a little salt and spices to it. If time allows, leave the meat to marin, if not, cook right away, but the pork will be a little tougher.
Rinse the vegetables if you need to clean and cut everything except carrots in any way. Grind the carrots with a coarse grater.
Transfer the orange vegetable in a crushed form to a separate container that does not oxidize. Add sugar, a little salt, red pepper, 20 ml of mirina and garlic here. Mix the ingredients, pressing slightly on them. Carrots will let the juice, do not drain it in any case.
After the indicated time, fry the pork, then transfer it to the carrots.
After on the same frying pan, fry the bow with bitter pepper. Pour the spices directly into this mixture, pour in the remaining Mirin, and send all these ingredients to the meat and carrots in hot form.
Let the dish stand for 1 hour.

Korean meat with cabbage

Juicy and spicy meat with delicious fragrant cabbage - all this about this dish. Despite the fact that many consider fried meat with pickled cabbage not the best combination, the dish is original and completely unusual in taste.

Beef - 450 g
White cabbage - 85 g
Carrot - 45 g
Red onion - 45 g
Garlic - 2 cloves
Mirin - 55 ml
Pumpkin oil, mustard, vegetable - 25 ml
Soy sauce - 55 ml
Gorky pepper
Boiled water - 100 ml
Salt, Cheremsha, Rosemary, Subgon

Wash the pulp and dry, and then grind in any convenient way, however, do not make too large pieces, because the meat will be marinated for a long time. Transfer the pulp of deep containers, add salt and spices, pour 35 ml of Mirina, sauce.
Rinse the vegetables if you need to clean. Rub the carrots on the grater, cut the cabbage sheets with medium -sized cubes, chop the garlic with slides, the bulb can be cut in any way, as well as pepper.
Add salt, half of the oil, the remaining Mirin and a little indicated spices to boiled water.
Put all the vegetables into the right container and pour the marinade there. Put vegetables under oppression for 1-2 hours. If possible, prepare such vegetables in advance, this will accelerate the process of cooking this dish.
Rigger the remaining oil and fry pickled meat on it until cooked on high heat.
Combine fried meat with pickled vegetables. Let the dish stand for a few hours. You can serve such meat immediately after cooking, however, if you give it a little, the taste will become more saturated.

Meat with eggplant

A spicy and spicy appetizer in Korean can also be prepared from meat and eggplant. Such a dish is quite sharp and with a pronounced sour taste.

Pork pulp - 550 g
Eggplant - 240 g
Carrot in Korean-130 g
Soy-scores-40 ml
Sesame oil - 35 ml
White wine - 30 ml
Rice vinegar - 25 ml
Pumpkin seeds - 25 g
Salt, Cherems, red pepper ground, mustard in powder

Process the meat in the necessary way - wash and dry. It is recommended to grind it into thin strips. If desired, pork meat can be replaced with beef or even veal
Wash the vegetables and peel, as it can give bitterness to the finished dish. Grind eggplant in the same way as meat, thin strips, and then soak in salt water
We take the purchased carrots, so it is initially ready for further use
Sick the oil and fry the pulp on it until half -cooked
Next, add eggplant to the meat, salt all the ingredients and shake their spices
After 10 minutes. Pour all liquid ingredients into the container. Under a closed lid, cook products for another 12 minutes.
After that, make goodness to readiness with an open lid
Transfer the meat in Korean with eggplant into a plate and wait until they cool, then add carrots and seeds and serve on the table

Korean meat with potatoes

There are, perhaps, in almost any cuisine of the world and Korean dishes of meat and potatoes, is no exception. It is worth noting that this is completely logical and understandable, since the combination of these products gives us a hearty and tasty dish that is available to every family.

Pork meat - 270 g
Potatoes - 130 g
Carrot - 30 g
Onions - 25 g
Dining vinegar - 25 ml
Olive oil - 50 ml
Gorky pepper
Dried garlic, turmeric, curry, cardamom, coriander, salt

From meat, give preference to soft parts of the carcass, the beam is perfect. Wash a piece of meat, cut it into thin pieces. Marine the pulp in a mixture of salt, spices and vinegar.
Wash the vegetables, clean the ones that you need, and finely chop: potatoes with thin strips, grater carrots, onions with cubes, pepper very finely.
Grease pieces of potatoes in salted water until half -cooked. After that, take the vegetable out of the water and let it completely drain from it.
Fry the pork in hot oil. The time of this process depends on how much the pulp is pickled and how thick you cut it.
Connect the meat with potatoes, carrots, mix.
In a pan, fry the onion, bitter pepper. Pour the hot mixture to the main ingredients, leave to soak.
The meat goes well with pickled vegetables.

The meat in Korean can be a great dish for any table, because it can be cooked in haste, and using all your culinary imagination and skills.