Korean food is not only delicious but also very economical. The principle of the Korean table, as well as any Asian one, is a wide variety of snacks that accompany one or two large dishes. It turns out very beautifully, in addition, you can be sure that not a single guest will go hungry. The secret is in the snacks!
It is necessary
-
- For stuffed eggplant with ginger:
- 1 kg eggplant;
- 400 g of pork meat;
- 70 g lard;
- 70 g flour;
- 70 g starch;
- 7 eggs;
- 35 g soy sauce;
- 70 g of vodka;
- 35 g of vegetable oil;
- 70 g fresh ginger;
- 75 g onions;
- 15 g green onions.
- For kimchi from young cabbage and radish:
- 1 kg of young cabbage;
- 1 kg of young radish;
- 400 g parsley;
- 60 g green onions;
- 30 g garlic;
- 40 g of red ground pepper;
- 20 g wheat flour;
- 60 g of salt.
- For red cabbage kimchi:
- 1 kg of red cabbage;
- 45 g of vegetable oil;
- 1 bay leaf;
- 200 g carrots;
- 30 g garlic;
- 160 g parsley;
- 70 g table vinegar;
- salt.
Instructions
Step 1
Stuffed Eggplant with Ginger Cut the fat-free pork flesh into very small pieces. Add egg whites, soy sauce, rice vodka, sesame oil, chopped ginger, onions to the chopped mass and mix thoroughly.
Step 2
Wash the eggplants, peel, remove seeds and cut into 5mm thick circles. Arrange the sliced eggplant in two circles: put the cooked minced meat on one, and cover it with the other. Dip the stuffed eggplants in flour, soak in a beaten egg mixed with starch, previously diluted with cold water 1: 1, and fry on both sides in a very preheated pan with a little fat.
Step 3
Transfer the eggplants to another skillet and cover. Keep on low heat until liquid evaporates.
Step 4
Kimchi from young cabbage and radish Peel the head of cabbage from wilted leaves and stalks, cut into strips of 5-6 cm. Cut the radish in the form of willow leaves of the same size as the cabbage, chop the onion, chop the garlic, sprinkle the cabbage and radish with salt. Take only the stems from the parsley, rinse, cut into 4-5 cm pieces and lightly sprinkle with salt.
Step 5
Combine cabbage, radish and parsley, season with pepper, garlic, onion, salt, mix well and put in a bowl for pickling. Prepare kimchi brine: dilute wheat flour in water, boil, cool, add salt to taste. Pour the resulting brine over the vegetables, kimchi from young cabbage and radish will be ready in one or two days.
Step 6
Red cabbage kimchi Cut the cabbage coarsely, cut the carrots into thin slices, add to the cabbage. Chop the garlic and parsley. Prepare the brine: boil 50 ml of water with 35 g of granulated sugar, 45 g of vegetable oil, one bay leaf and salt, then pour vinegar into it. Fill the cabbage with the resulting brine, covering the dishes with gauze, and leave in the room for 3 days, then refrigerate.
