Best Korean Cuisine and Only Served For the Royal Family – Who remembers the 2003 Korean drama called “Jewel in the Palace”? Korean drama set in the Joseon Dynasty (1392-1910) tells the story of a woman named Jang-geum palace. She was a woman who worked in the palace kitchen. Then it became the court physician first woman in the history of Korea. Because intelligence and loyalty eventually she earned the title of “Dae” which means “The Great Jang-geum”.
The background of drama was centered in the palace kitchen, so many scenes of cooking and serving food. We often presented dishes that make you drool. But now we will share recipes cooked specially for the royal family. For those of you who love to experiment in the kitchen can be tried.
Official breakfast time for the king at around 10am. Waiter preparing porridge for pre-breakfast Tarakjuk King that the King did not starve. Actually there is another snack made from cucumbers, apricots, turnips, mussels, and others. Various snack is called chojoban or jaritjoban.
1 cup (160 g) of rice, 4 cups (800 ml) of water, 4 cups (800 ml) milk, salt and sugar to taste
How To Make:
1. Wash the rice twice and soak in water for 30 minutes. Take the rice then puree (without the soaking water) with 2 cups of water. Take rice that has been refined then filter using a clean cloth;
2. Heat the milk in a saucepan and cook until lukewarm;
3. Pour the rice that has been filtered and 2 cups of water to the pan. Bring to a boil over medium heat and stir using a wooden spatula until thickened;
4. When a boil, reduce the heat to a small (low-heat). Continue to stir the porridge, put the milk little by little until well blended;
5. When it was deemed fit, pour into a bowl, sprinkle salt and sugar to taste. Serve.
This dish is different with Tteokbokki, although sounding similar. The main ingredient in the form of the back of a cow or a so-called rump.
200 g beef (rear)
Seasoning: 1 tablespoon soy sauce, 1 teaspoon sesame oil, a pinch of pepper
Marinade: 1 tablespoon soy sauce, ½ tablespoons sugar, ½ cup water, 3 cm leek, garlic 4 g, 2 g ginger, 1 tsp of honey, pinch of pepper
How To Make:
1. shredded beef, approximately from 0.2 to 0.3 cm;
2. Cut a thin leek, garlic, and ginger;
3. Mix the beef with the marinade;
4. Enter the soy sauce, sugar, pepper, garlic, ginger, honey with water. Simmer until the sugar has dissolved, add the beef. Cover the pan and then stay until the remaining small amount of water (approximately up to 3 tablespoons);
5. Add the leek, stir, and turn off the stove. Move to the container and then serve.
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This dish is also called the gangran or saengran. Candied ginger is made from starch mixed with honey. Ginger starch (gangboon) was expensive food ingredients and is also used to make honey cake (dasik). Dasik is usually eaten after taking Chinese herbs to remove bitterness. -ran In saenggangran suffix means “resembling egg”.
Ingredients : 400 g ginger, 3 cups (600 ml) of water, 200 g sugar, ¼ teaspoon salt, 1 tablespoon syrup starch, 10 g starch ginger, 1 tablespoon honey, ½ powdered pine nuts (can be replaced with powdered peanuts or other nuts , or refined sugar)
How To Make:
1. Slice the ginger thinly then puree 2 cups of water .;
2. Filter using a cloth. Rinse the filter in the form of solids several times in running water to remove the spicy flavor. Let stand the juice in a bowl, while the solids rinsed drained in a separate container;
3. Wait for the juice settles;
4. Mix solids ginger, 1 cup water, sugar and salt and place in a saucepan. Bring to a boil, then add starch syrup and simmer for 30 minutes until clot;
5. Enter the ginger juice. Remember, just water alone, while the sediment was allowed to return;
6. Once the clot, add the ginger and stir sediment until well blended. Enter your honey, then stir for 3 minutes. After that, move the container and allow to cool;
7. Once cool, the dough forms as images. The right texture is when the viscosity of the dough-like fudge. So that the dough does not stick to hands, wet palms with sugar water;
8. Sprinkle pine nuts on it.
- Stir-fried small shrimps
Too bad if dried shrimps just end up in the frying pan. Better made this cuisine.
50 g dried shrimps (small shrimp) dried, 3 tablespoons cooking oil, ½ tsp soy sauce, 1 tablespoon sugar, 1 teaspoon of starch syrup, 2 tablespoons water, 1 teaspoon sesame oil, 1 tsp sesame
How To Make:
1. Roasted dried shrimps until no moisture left. Drain;
2. Fried dried shrimps over low heat for 5 minutes. Wait until cool;
3. Mix the sugar, starch syrup and water in a saucepan and heat over low heat until thickened. Turn off the heat and add dried shrimps. Add Minya sesame and sesame, and mix well. Serve in a plate or bowl.