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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 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 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 Ji Sook Choe
Japan Publications Trading
Paperback (112 pages)
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This book will enable anyone to start cooking Korean cuisine, even beginners. |
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By Soon Young Chung
Periplus Editions
Hardcover (128 pages)
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Korean cooking is one of the healthiest in the world. Now, with Korean Home Cooking, discover how easy it is to create the delights of Korean cuisine at home. A variety of spicy and warming dishes graces the pages of this delicious new cookbook, including traditional favorites like classical Korean mung bean pancakes, traditional rice with Korean vegetables (Bibimbup), and cucumber kimchi with fillings, as well as modern dishes such as pan-fried fish with chili sauce and barbecued beef with vegetable skewers. All the recipes in this beautiful cookbook are accompanied by step-by-step instructions and gorgeous full-color photography.
The perfect guide for cooks of all levels and ability, Korean Home Cooking has everything readers need to bring the celebrated meals of this unique Asian country into their own homes.
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By Chang Sun-Young
Ewha Womans University Press
Paperback (212 pages)
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A wonderful collection of recipes by Chang Sun-Young, whose sons and daughters-in-law begged that she write these down. The family project soon had enough recipes to become a book, and Mrs. Chang became a bestselling author in Korea. This full color cookbook includes sections on rice, soups, stews, meats, vegetables and the full range of Korean cuisine. The author's personality shines through in the additional notes about friends, entertaining and foods for special days. |
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By Soon Young Chung
Periplus Editions
Spiral-bound (96 pages)
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Click Here | - ISBN13: 9780794604974
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Product Description:
Flavorful and satisfying, Korean cuisine is a tantalizing balance of tastes and textures—fiery peppers are a counterpoint to mild rice, fragrant sesame oil adds a
hint of sweetness to meat and vegetables, and pickled kimchi adds zest with its tanginess and crunch. And, best of all, Korean food emphasizes vegetables and grains, making it as healthy as it is delicious. |
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By Debra Samuels
Tuttle Publishing
Hardcover (160 pages)
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Click Here | - ISBN13: 9780804839907
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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 Young Jin Song
Lorenz Books
Hardcover (256 pages)
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Typical traditional Korean dishes are defined by healthy, home-produced ingredients, low in fat and high in fibre, and natural tastes that can be fresh and delicate as well as robust and spicy. The cooking relies heavily on seasonings and spices. |
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By Okwha Chung
Lerner Publishing Group
Hardcover (72 pages; 1)
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By Cho Joong Ok
Japan Pubns
Hardcover (96 pages)
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