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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 dishes include:
- Gamjatang - A spicy soup made using pork spine, potatoes and other vegetables,
and green onions, hot peppers and sesame seeds.
- Kimchi jjigae - A soup made using kimchi, pork and tofu.
- Kongnamul-guk - A soup made from soybean sprouts.
- Jeongol - A stew made using seafood and vegetables.
- Maeuntang - Hot and spicy fish soup.
- 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.
- Dakgalbi - Similar to galbi, but using seasoned chicken.
- Jokbal - Pig's trotters cooked in soy sauce and spices, deboned, and served with a shrimp sauce.
- 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.
- Makchang - Grilled pork intestines, somewhat similar to chitterlings.
- 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).
- 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.
- 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!
- Japchae - Boiled potato noodles with spinach, beef, onion and carrots.
- Kalguksu - Boiled flat noodles, usually in a broth containing anchovies and zucchini (courgettes).
- Kongnamul-bap - Soybean sprouts served over rice.
- Ramyeon - The Korean version of Japanese ramen noodles. Spicy and cooked with meat and vegetables.
- 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.
- Tteok - A sweet dessert made from glutinous rice flour - there are hundreds of different variations.
On this page, you'll find a great selection of Korean Cook Books.
Dream Character, Inc.
Paperback (170 pages)
 | List Price: $19.95
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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 basics—cleaning, 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 Hisoo Shin Hepinstall
Ten Speed Press
Hardcover (254 pages)
 | List Price: $29.95
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Korean cuisine is a tantalizing blend of sour, sweet, hot, burning hot, salty, bitter, and nutty, or so writes Hi Soo Shin Hepinstall, author of Growing Up in a Korean Kitchen. Part autobiography and part cookbook, this remarkable work provides a practical introduction to a cuisine Americans have encountered with delight, and a poignant memoir of a time and place in which an average family meal could consist of seven or more dishes, hierarchically served according to gender and family standing (males and grandmas ruled). Beginning with a scene-setting journey to the author's childhood home, the book then provides a detailed account of relevant ingredients, equipment, techniques, and sauces and pastes (many based on soy beans and red pepper). Over 175 recipes follow for a wide range of everyday and special-occasion dishes, from rice and cereal specialties, including an intriguing fried rice with chicken, mushrooms, and kimchi; to fresh salad and vegetable dishes such as Sautéed Spring Garlic; to barbecued specialties like Fried Beef Ribs; to desserts and confections. A chapter on celebratory dishes, such as the extraordinary, multi-ingredient Celestial Hot Pot, is balanced by a homey section on stews and dishes such as Braised Pork Spareribs. Throughout, Hepinstall offers asides that place the food in its cultural context, variations, and technical information. With an illuminating section on tea and other drinks, the book makes an exciting introduction to a kind of cooking Westerners can now prepare and enjoy at home. --Arthur Boehm |
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By Ji Sook Choe
Japan Publications Trading
Paperback (112 pages)
 | List Price: $11.95
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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
Spiral-bound (96 pages)
 | List Price: $11.95
Lowest New Price: $6.99
Lowest Used Price: $6.99
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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 Cecilia Hae-Jin Lee
Wiley
Hardcover (272 pages)
 | List Price: $27.50
Lowest New Price: $15.15
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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 Chang Sun-Young
Ewha Womans University Press
Paperback (212 pages)
 | List Price: $23.95
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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 Young Sook Choi
Wei-Chuan Publishing
Paperback (96 pages)
 | List Price: $15.95
Lowest New Price: $7.94
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Known for its sumptuous array of cool and spicy pickles, the richly aromatic barbeques, and the boldly flavored red-hot spicy stews, Korean cuisine is one of the most fascinating cuisines in the world today. Ms. Choi, owner of the famous Woo Lae Oak restaurants in cities around the U.S. and Korea, has selected a kaleidoscope of over 79 sensational recipes in this fabulous collection. In addition to the most popular Korean dishes, such as Korean Barbeque, Kimchi Stew, and Spicy Cucumber Salad, a wide range of less familiar Korean dishes can be found here - from Dungeness Crab Crepes, Spicy Octopus, to Ginseng Chicken Soup, Five Grain Rice, to traditional desserts and teas, such as Persimmon Punch and Ginseng Tea. Most of the recipes are easy to follow, with special sections on frequently used ingredients, seasonings, condiments and special sauces. This is a wonderful addition to Wei-Chuan's "International Cuisine Series" and it is sure to become another "must-have" for those who are still discovering the wonders of Asian cuisine. |
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By Emily Kim
CreateSpace
Released: 2008-03-07
Paperback (50 pages)
 | List Price: $15.00
Lowest New Price: $15.00
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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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By Deborah Coultrip-Davis & Young Sook Ramsay
Book Publishing Company (TN)
Paperback (192 pages)
 | List Price: $12.95
Lowest New Price: $7.71
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Korean food is flavorful, from soothingly mild to piquantly pleasing, and a delight to the eye as well. Now you can enjoy traditional Korean favorites that have been handed down through generations of talented family cooks and adapted to be low-fat and vegetarian. |
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