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How to Cook dishes from Korea
Korean food is based on noodles, rices, meat, vegetables and tofu
(known in Korea
as "dubu").
Meals are usually served with many side dishes ("banchan"),
as well as steamed rice, soup and kimchi (fermented vegetables, most often
cabbage but sometimes cucumber or radish). Spices and seasonings are
widely used, including doenjang (fermented soybean paste), garlic, ginger, gochujang (red chili paste), salt and
soy sauce.
Some popular Korean recipes and dishes include:
- Bulgogi - Literally translated from
Korean,
Bulgogi means "fire meat". The dish consists of beef, shredded or thinly sliced,
then cooked on a grill. Other meats may be substitued to create variations:
chicken ("dak bulgogi"), pork ("dweji bulgogi"), or squid ("ojingeo bulgogi").
- Galbi (or Kalbi) - Beef or pork ribs cooked on charcoal. A similar dish made using seasoned
chicken is known as "dakgalbi".
- Gamjatang - A spicy soup made using pork spine, potatoes and other vegetables,
and green onions, hot peppers and sesame seeds.
- Gujeolpan - Literally translated from
Korean,
Guljoelpan means "dish of nine dishes". This is a very elaborate meal, traditionally
eaten by Korean nobility, which is served on a special plate divided into eight octagonal side sections,
each containing meats and vegetables of a different type and color, and a ninth center section
containing small pancakes.
- Hoe - Thinly sliced raw fish, similar to Japanese cuisine's sashimi.
The fish is usually dipped in a sauce,
either chogochujang which is a sauce made from gochujang (red chili paste), or wasabi sauce,
then wrapped in green leaves, and served on a bed of
dangmyeon (cellophane noodles).
- Japchae - Boiled potato noodles with spinach, beef, onion and carrots.
- Jeongol - A stew made using seafood and vegetables.
- Jokbal - Pig's trotters cooked in
soy sauce and spices, deboned, and served with a shrimp sauce.
- Kalguksu - Boiled flat noodles, usually in a broth containing
anchovies and zucchini (courgettes).
- Kimchi jjigae - A soup made using kimchi, pork and tofu.
- Kongnamul-bap - Soybean sprouts served over rice.
- Kongnamul-guk - A soup made from soybean sprouts.
- Maeuntang - Hot and spicy fish soup.
- Makchang - Grilled pork intestines, somewhat similar to chitterlings.
- Ramyeon - The Korean version of Japanese ramen noodles. Spicy and cooked with meat and vegetables.
- Samgyeopsal - Pork belly (similar to bacon), flavored and seasoned with garlic,
sesame oil and salt,
cooked on a grill. Slices of meat are placed inside lettuce or another leafy vegetable, along with
cooked rice and ssamjang (a spicy paste). Green chillies, slices of raw garlic dipped in ssamjang and
spring onion salad, are common accompaniments.
- Sannakji - A small
octopus, cut in pieces, lightly seasoned and served. The
octopus pieces are usually still moving on the plate when the dish is served!
- Tteok - A sweet dessert made from glutinous rice flour - there are hundreds of different variations.
- Yukhoe - Raw beef, topped with a raw egg yolk,
and seasoned with
black pepper,
garlic,
gochujang (red chili paste),
green onion,
nashi pear,
sesame seed and
sesame oil,
soy sauce and
sugar.
On this page, you will find a selection of Korean cookbooks.
Related pages on this web site:
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By Debra Samuels
Tuttle Publishing
Hardcover (160 pages)
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Are you a fan of Thai or Japanese foods, and interested in trying something new? If so, The Korean Table is the cookbook for you! Here is a collection of recipes that are not only new, but also fresh and healthy yet robust and intensely flavored.
Poised to become America's next favorite Asian cuisine, Korean food is rapidly gaining in popularity throughout the country. Dishes such as bulgogi (Korean barbecue), kimchi (pickled spicy cabbage) and bibimbap (mixed rice) are only a few of the savory, authentic meals that are taking the food world by storm.
The Korean Table is a wonderful new cookbook that shows American cooks how to create the tempting flavors of Korean cuisine at home. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive on-line shopping. Along with showing you how to create complete Korean meals from start to finish-from Scallion Pancakes to Korean Dumplings (mandu) and Simmered Beef Short Ribs-The Korean Table also includes information about how you can add the flavors of Korea to your meal in numerous quick and easy ways every day, using condiments, side dishes, salad dressings, sauces and more. |
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By Cecilia Hae-Jin Lee
Chronicle Books
Paperback (168 pages)
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Imagine sitting down to a sumptuous and fragrant dinner of Dumpling Soup with Rice Cakes after a long day of work. And a hot summer afternoon just begs for a picnic basket stocked with Chilled Cucumber Soup, delicate Chicken Skewers with Green Onions, and Seaweed Rice Rolls. Using ingredients that are readily available and techniques already familiar to home cooks, these Korean specialties can easily be dinner any night of the week. With appetizers and snacks, soups and hot pots, side dishes, entrees, rice, noodles, and a whole chapter devoted to kimchi, Quick & Easy Korean Cooking will bring new flavors to the dinner table. |
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By Marja Vongerichten
Rodale Books
Released: 2011-08-02
Hardcover (272 pages)
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Long a favorite of in-the-know foodies, Korean cuisine is poised to become the next big food trend,
with dishes like bibimbap and kimchi popping up on menus nationwide. In a new PBS series that will
begin airing in May 2011, Marja Vongerichten and three-star Michelin chef Jean-Georges Vongerichten will give viewers an insider’s look at Korea as they travel the country and experience its authentic flavors and cultural traditions. As the show’s companion cookbook, The Kimchi Chronicles will include a recipe for every dish featured, explaining how they can be easily duplicated in an American kitchen. Chef Vongerichten will also offer original dishes with a lighter, modern flair, showing how the flavors of the Korean table can be readily integrated into any meal.
For lovers of Korean food, those eager to experiment in search of an accessible introduction to this
intriguing cuisine, and readers who just want a little taste of culinary and cultural exploration outside the Western Hemisphere, The Kimchi Chronicles is sure to provide plenty of inspiration, information, and entertainment. |
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By Cecilia Hae-Jin Lee
Wiley
Hardcover (272 pages)
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Experience the savory secrets of the "other" Asian cuisine
In Eating Korean, the gifted food writer and award-winning chef Cecilia Hae Jin-Lee invites us to join her in discovering the unique cuisine and culture of her native land. Pairing delectable, authentic recipes with personal recollections and details on Korean traditions, Eating Korean offers an accessible and tempting introduction to the fresh and flavorful world of Korean cooking.
"Cecilia's stories remind me of my childhood. You can picture everyday Korean life while reading this book. The recipes keep Korean traditions well, yet are easy to follow. This is the best Korean cookbook published in English."
--Sejung Kim, Media/PR Manager, Korean Cultural Center
"Eating Korean contains not just recipes, but charming sketches of Korean life that bring this delicious, healthful cuisine to life. The recipes are so clear and simple, I'll use them often."
--Barbara Hansen, and James Beard Award-winning author |
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By Hisoo Shin Hepinstall
Ten Speed Press
Released: 2001-08-08
Hardcover (272 pages)
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Part memoir and part cookbook, GROWING UP IN A KOREAN KITCHEN is one woman's cultural and culinary story, weaving childhood reminiscences with lovingly gathered recipes. With descriptions of the traditional Korean kitchen, preparations for special feast days, and the rituals of everyday family meals, author Hi Soo Shin Hepinstall draws an engaging portrait of a seldom glimpsed way of life. Easy-to-follow recipes, largely handed down through oral tradition, cover the wide range of main and side dishes, from the sumptuous elegance of "royal cuisine" to simpler countryside cooking. Korean cuisine has emerged as one of the most exciting and robust tastes of Asia, with great variety and some of the world's most sophisticated techniques for pickling and cooking with garlic and hot pepper. Cooks of all levels, as well as armchair travelers, will welcome this book to their collection.• Includes over 250 authentic recipes, a glossary, and a list of resources for finding uniquely Korean ingredients and utensils.• Illustrated with the author's travel and family photos, depicting the cultural and culinary traditions of Korea.For a list of markets that carry Korean ingredients visit www.koreanfeast.com |
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Dream Character, Inc.
Paperback (170 pages)
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A step-by-step guide to re-creating healthy, delicious, Korean-style dinners, this book unlocks the mysteries behind these delicacies in an approachable, illuminating manner. Featuring contributions from 12 of Los Angeles’ most prominent Korean restaurants, this cookbook includes recipes ranging from mainstays such as kimchi, bulgogi (marinated beef), mu-saengchae (spicy Korean radish), and bossam (boiled pork) to specialty dishes such as jjim-dak (vegetable chicken stew), hobak-juk (squash porridge), and jjam-bong (spicy noodle soup with seafood). Besides the typical listing of ingredients and instructions, each recipe contains a progression of photographs illustrating various stages of preparation along with the completed dish. A handy introductory section visually identifies common ingredients and details how to complete the basicscleaning, peeling, dicing, slicing, shredding, and preparing broths and rice. Those inspired to visit the restaurants themselves will find contact information and a map of their locations in the back of the book. |
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By Chang Sun-Young
Ewha Womans University Press
Hardcover (280 pages)
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Ewha Womans University Press is pleased to publish a revised and expanded deluxe hardcover edition of A Korean Mother's Cooking Notes. Its first edition has long been one of the best and most representative of all Korean cookbooks, and has continually been enjoyed by all the generations of Koreans since its original publication in 1997. This new edition selectively chooses 126 authentic Korean recipes and introduces them with step-by-step instructions along with full-color pictures. This completely revised edition is organized into nine basic categories: rice and porridge, soup and stew, seasoned vegetable dishes, food cooked in sauces, broiled food, kimchi, pickled food, popular dishes and desserts. The book also contains two types of recipes: authentic recipes such as kimchi or vegetables mixed with rice (bibim bap) for the traditionalists, and quick and easy recipes such as rice with trumpet royal mushrooms (saesong-i beoseot bap) for those who are in a hurry yet still want a home-cooked meal. There are also detailed explanations of special holidays and occasions, like Korean Thanksgiving Day and birthdays, along with suggested menus for the settings. Finally, the revised edition also contains a simple and organized explanation of the commonly used ingredients. Chang Sun-young always explains her recipes step by step as if she is standing next to you, and always gives the specific measures of the ingredients in cups and spoons so that no matter who makes the dish, it will result in the same taste as the dish that she herself makes. Even novice cooks can prepare authentic Korean food, which has five thousand years of tradition, and have it taste just like mom used to make. She is not originally trained as a professional chef; rather, she is a housewife who loves her family very much. This book originated as a collection of notes and recipes to help her two daughters-in-law who lived away from her. She shares her years of experience and wisdom, ranging from how to clean the ingredients to how to preserve the foods to how to efficiently prepare the foods. A Korean Mother's Cooking Notes provides invaluable guidance to Korean home cooking and includes the secrets and wisdom from 40 years of experience of a devoted Korean housewife. This deluxe edition is a labor of love from the entire family. The older daughter-in-law helped with the preparation and presentation of the dishes for the pictures, and the younger daughter-in-law translated the book. Even in the United States, this book is consistently requested among 2nd and 3rd generation Korean Americans. We hope that this book will be a guide to the Korean culinary arts for those who are genuinely interested in Korean culture and cooking. This new deluxe edition, completely revised and updated, and now in hardcover, will be a treasured gift and constant resource for everyone who loves Korean cooking. |
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By Chin-hwa Noh
Hollym International Corp.
Released: 1985-01-01
Hardcover (208 pages)
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This book offers the first recipes of genuine Korean cookery written in English. It is comprehensive with 192 recipes and 1,026 instructional color photos. This volume is the cominbation of three individual cookbooks - Healthful Korean Cooking: Meats & Poultry, Low-Fat Korean Cooking: Fish, Shellfish & Vegetables and Traditional Korean Cooking: Snacks & Basic Side Dishes. Not only are the most popular and well-known dishes represented, but also many known only to the Korean palate. The delicate flavours and subtle combinations of basic ingredients have a unique appeal for all palates. Makes a great gift for anyone interested in learning Korean cooking. |
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By Aeri Lee
Released: 2011-01-04
Kindle Edition (239 pages)
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This Korean cooking e-book has over 130 Korean recipes from my blog, Aeri's Kitchen, since April 2008 to December 2010. There are many different kinds of side dishes, soups, rice dishes, meat dishes, and desserts to give you good ideas for your Korean meal plan. The book includes pictures of all recipes and table of contents with pictures for ease in finding recipes. |
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By Emily Kim
CreateSpace
Paperback (50 pages)
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This book is a companion to my DVD, where I teach you how to make the recipes in my first 18 YouTube cooking videos. All of them are delicious and I include pictures of ingredients, so you can bring it with you to Koreatown and buy the exactly what you need. Recipes include: Cod Jeon (Daegu jeon), Dduk bok kie (spicy rice cake), Jja Jang Myun (black bean noodles), Kimchi and Kaktugi, Yuk Gae Jang (spicy beef with vegetable soup), Spinach side dish (sigumchi namul), Bibimbap (mixed rice with vegetables), Doen Jang Jjigae (bean paste vegetable stew), Bulgogi jungol (beef and vegetable stew), Oi Sobagi (stuffed cucumber kimchi), Moo Woo Guk (radish soup with beef), Sam Gye Tang (ginseng chicken soup), Grilled beef, Tuna Kimbap, Kimchi Jjigae (kimchi stew), Vegetable pancake, Hot and spicy stir fried squid, Miyuk gook (sea plant soup), Miyuk naeng chae (sea plant salad), and Job chae (glass noodles with mixed vegetables). I hope you have as much fun eating them as I did writing them! |
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