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Travel Guide 2   >   South Korea   >   Recipes

   
 

Korean Recipes


Korean food is based around rice and noodles,with meat, tofu and vegetables. Spices and seasonings are used extensively, including some uniquely Korean flavors - these include doenjang (fermented soybean paste), garlic, ginger, gochujang (red chilli paste), salt and soy sauce. It is also traditional to serve meals with many different side dishes (Korean: banchan).

Some popular Korean dishes include:
  • Bulgogi - In Korean, bulgogi means "fire meat". Beef is thinly sliced or shredded and cooked over a grill. Other meats may be substituted, including pork ("dweji bulgogi"), chicken ("dak bulgogi"), or squid ("ojingeo bulgogi").

  • Dakgalbi - Seasoned chicken cooked over a charcoal grill.

  • Gamjatang - Spicy pork spine soup. As well as pork spine, vegetables, including potatoes and green onions, as well as hot peppers and sesame seeds, are used.

  • Gujeolpan - This dish was traditionally eaten by Korean nobility and royalty. In the Korean language, the name means means "dish of nine dishes", reflecting the fact that it is consists of eight separate small dishes, and pancakes. It is served on a special octagonal plate with eight side containers (used for the small dishes), and a center container (used for the pancakes).

  • Hoe - Thinly sliced raw fish, somewhat similar to Japanese cuisine's sashimi, dipped in either chogochujang which is a sauce made from gochujang (red chilli paste), or wasabi sauce, then wrapped in green leaves, and served on a bed of cellophane noodles ("dangmyeon").

  • Japchae - Boiled potato noodles with beef, carrots, onions and spinach.

  • 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.

  • Kalbi (or Galbi) - Pork or beef ribs cooked on a charcoal grill.

  • 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.

  • Makchang - The Korean version of chitterlings - grilled pork intestines.

  • Maeuntang - Hot and spicy fish soup.

  • Ramyeon - Spicy noodles with meat and vegetables, somewhat similar to Japanese cuisine's ramen noodles.

  • Samgyeopsal - Pork belly meat (similar to bacon), flavored and seasoned with garlic, sesame oil and salt. The meat is cooked on an open grill and then placed inside lettuce or a similar leafy vegetable, along cooked rice and ssamjang (a spicy paste), before eating. Green chillies, slices of raw garlic dipped in ssamjang and spring onion salad, are common accompaniments, and these help absorb the grease from the meat.

  • Sannakji - A small live octopus, cut in pieces and lightly seasoned. The octopus pieces are usually still moving when the dish is served.

  • Tteok - A chewy cake made from either pounded short-grained rice, pounded glutinous rice, or glutinous rice left whole without pounding. It may be served hot or cold, and as a dessert or snack. It is also sometimes served with beef, mushrooms, onions, etc., as a light meal.

  • Yukhoe - A raw beef dish somewhat similar to steak tartare. The raw beef is shredded and topped with a raw egg yolk, then seasoned with asian (nashi) pear, black pepper, garlic, gochujang (red chilli paste), green onions, sesame seed, sesame oil, soy sauce and sugar.
Here are some recipe books and cookbooks for Korean food:


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Books about Korean Cooking and Recipes


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Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook

By Maangchi

Emily Kim Maangchi Lauren Chattman
Released: 2015-05-19
Hardcover (320 pages)

Maangchi s Real Korean Cooking: Authentic Dishes for the Home Cook
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  • Maangchi s Real Korean Cooking Authentic Dishes for the Home Cook
Product Description:
A complete course on Korean cuisine for the home cook by the YouTube star and the world's foremost authority on Korean cooking

Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap.

For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal.

With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.

Koreatown: A Cookbook

By Deuki Hong

Hong Deuki
Released: 2016-02-16
Hardcover (272 pages)

Koreatown: A Cookbook
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  • Koreatown A Cookbook
Product Description:
A New York Times bestseller and one of the most praised Korean cookbooks of all time, you'll explore the foods and flavors of Koreatowns across America through this collection of 100 recipes.

This is not your average "journey to Asia" cookbook. Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why through stories, interviews, and over 100 delicious, super-approachable recipes.

It's spicy, it's fermented, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, the cookbooks have been focused on taking readers on an idealized Korean journey. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.

Cook Korean!: A Comic Book with Recipes

By Robin Ha

imusti
Released: 2016-07-05
Paperback (176 pages)

Cook Korean!: A Comic Book with Recipes
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  • Ten Speed Press
Product Description:
A New York Times bestseller 

A charming introduction to the basics of Korean cooking in graphic novel form, with 64 recipes, ingredient profiles, and more, presented through light-hearted comics.

 
Fun to look at and easy to use, this unique combination of cookbook and graphic novel is the ideal introduction to cooking Korean cuisine at home. Robin Ha’s colorful and humorous one-to three-page comics fully illustrate the steps and ingredients needed to bring more than sixty traditional (and some not-so-traditional) dishes to life.

In these playful but exact recipes, you’ll learn how to create everything from easy kimchi (mak kimchi) and soy garlic beef over rice (bulgogi dupbap) to seaweed rice rolls (gimbap) and beyond. Friendly and inviting, Cook Korean! is perfect for beginners and seasoned cooks alike who want to try their hand at this wildly popular cuisine.

Each chapter includes personal anecdotes and cultural insights from Ha, providing an intimate entry point for those looking to try their hand at this cuisine.

Quick & Easy Korean Cooking: More Than 70 Everyday Recipes (Gourmet Cook Book Club Selection (Paperback))

By Cecilia Hae-Jin Lee

Lee, Cecilia Hae-Jin/ Toy, Julie (PHT)
Paperback (168 pages)

Quick & Easy Korean Cooking: More Than 70 Everyday Recipes (Gourmet Cook Book Club Selection (Paperback))
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  • Chronicle Books
Product Description:
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.

Korean Cooking: Discover One Of The World'S Great Cuisines With 150 Recipes Shown In 800 Photographs

By Young Jin Song

imusti
Paperback (256 pages)

Korean Cooking: Discover One Of The World S Great Cuisines With 150 Recipes Shown In 800 Photographs
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  • Southwater Publishing
Product Description:
The food of Korea is enjoying huge popularity round the world, and this is the comprehensive, expert, illustrated practical instruction course to cooking it at home.

Korean Cooking: A Cookbook of Authentic Recipes of Korea

By Samantha Schwartz

CreateSpace Independent Publishing Platform
Paperback (68 pages)

Korean Cooking: A Cookbook of Authentic Recipes of Korea
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Product Description:
Korean cuisine has become quite popular because it is both healthy and delicious. Obesity rates in South Korea is amongst the lowest at just 3.5% - unlike the US where rates are exceeding 35% - that demonstrates just how healthy the Korean diet is. Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes that accompany steam-cooked short-grain rice. Kimchi, which is a spicy fermented vegetable side dish, is almost always served at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, gochujang (fermented red chili paste) and cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Korean Cooking brings to your kitchen this healthy cuisine. Check out some of these delicious recipes: Shrimp Rice Soup Dried Codfish Soup Beef Brisket and Tripe Soup Chicken and Ginseng Soup Rice and Beef Noodle Soup Beef Bulgogi Korean BBQ Short Ribs Korean Chicken Korean Steak Chap Chee Noodles Korean Spicy Marinated Pork Korean Marinated Flank Steak Sweet Grilled Lamb Chops with Spice Korean Roast Chicken Thighs Spicy Korean Chicken and Potato Spicy Cold Noodles Sweet Potato Vermicelli and Beef Stir Fry Spicy Korean Noodles with Egg and Cucumber Noodles with Black Bean Sauce Korean Noodles with Vegetables Korean Chicken Noodle Bowl Korean Cold Noodles Spicy Soba Noodles Hot and Spicy Rice Cake Korean Seafood Pancakes Korean Curry Rice Vegan Bulgolgi Sandwich Zebra Egg Roll Korean Stove Top Walnut Cakes Deep Fried Vegetable Korean Honey Poached Pears Korean Milk Ice Sorbet Korean Rice Cake Skewers Korean Strawberry Kiwi Roll Cake Korean Tapioca Pudding Korean Yakwa Desse Korean Spicy Rice Cake Baked Pears in Wonton Crisps and Honey Healthy Sweet Rice Cake Scroll up and grab your copy of Korean Cooking today!

Korean Cookbook: Top 25 Real Home Cooking Korean Recipes

By Jack Johns

CreateSpace Independent Publishing Platform
Paperback (32 pages)

Korean Cookbook: Top 25 Real Home Cooking Korean Recipes
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Product Description:

Korea is a country that is rich with everlasting history that spans across a time period of 4000 years!

Situated on a small fertile peninsular, with a good share or mountains that are showered with four different seasons, this is truly a land of beauty.

Korea is rich in seafood, livestock as well as wild plants such as mushrooms, shoots and rods that were found in the mountainous regions.

Strong regional techniques of drying, fermenting, salting and preserving were also spread across the lands.

The ingenious mixture of stimulating ingredients such as ginger, garlic, spring onion, and chili, combined with the fermented and salted flavorings of soybean paste or soy sauce ultimately helps to create a flavor palate that will just keep you pulling back for one more meal!

Some of the recipes provided in this book might be a little tricky, but the amount of satisfaction that you will get from making these meals will make it worth every single second spend in creating the meal.

This book contains 25 of the best of the best Korean recipes that you are going to find out there.

Each of these recipes is carefully chosen to ensure that they are not too difficult to make, so you should it be a breeze for you to experiment using them!

Inside we collected only best of the best Korean recipes for:

  • Breakfast
  • Lunch
  • Dinner
  • Desserts
  • Snacks

Welcome, to your first step into the world of Korea Cuisine!

Isn't this great? What are you waiting for? Download your copy right away!

Growing up in a Korean Kitchen: A Cookbook

By Hi Soo Shin Hepinstall

Brand: Ten Speed Press
Released: 2001-08-08
Hardcover, Hardcover (272 pages)

Growing up in a Korean Kitchen: A Cookbook
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  • Used Book in Good Condition
Product Description:
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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