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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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Korean Home Cooking: Classic and Modern Recipes

By Sohui Kim

Harry N. Abrams
Released: 2018-10-16
Hardcover (256 pages)

Korean Home Cooking: Classic and Modern Recipes
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Product Description:
In Korean Home Cooking, Sohui Kim shares the authentic Korean flavors found in the dishes at her restaurant and the recipes from her family. Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to “taste of the hand,” or an ease and agility with making food taste delicious. With 100 recipes, Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, crisp mung bean pancakes, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae (blood sausage) and yuk hwe (beef tartare). With Sohui's guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking brings rich cultural traditions into your home kitchen.

Korean Cookbook: 150 Authentic Meals to Cook at Home

By Jack Johns

Released: 2018-10-23
Kindle Edition (88 pages)

Korean Cookbook: 150 Authentic Meals to Cook at Home
Product Description:

Korean food is one of the most mysterious and interesting types of cuisine.

The Korean cuisine as Japanese and Chinese has a long and ancient history. It has its own traditions and ancient recipe.

Nevertheless, Korean food is thinly intertwined with different types of cuisines.

Inside we collected only best Korean recipes for:

  • Breakfast

  • Lunch

  • Sides

  • Dinner

  • Desserts

  • Seafood

  • Snacks

  • Meat

  • Poultry

Check out some of the recipes:

  • Aromatic squid rings

  • Scallop stew

  • Stuffed potatoes with the cauliflower

  • Grilled whole cod

  • Honey chicken

  • Korean tomato meatloaf

Get your copy now

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

By Maangchi

Rux Martin Houghton Mifflin Harcourt
Released: 2015-05-19
Hardcover (320 pages)

Maangchi s Real Korean Cooking: Authentic Dishes for the Home Cook
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  • Rux Martin Houghton Mifflin Harcourt
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.

Cook Korean!: A Comic Book with Recipes

By Robin Ha

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.

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.

Seoul Food Korean Cookbook: Korean Cooking from Kimchi and Bibimbap to Fried Chicken and Bingsoo

By Naomi Imatome-Yun

Paperback (232 pages)

Seoul Food Korean Cookbook: Korean Cooking from Kimchi and Bibimbap to Fried Chicken and Bingsoo
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Learn deliciously authentic Korean cooking, from traditional Korean favorites to modern recipes including Seoul-Style fusion.

Food writer Naomi Imatome-Yun grew up in the American suburbs helping her Korean grandmother cook Korean classics and has spent over 15 years helping Korean Americans and non-Korean Americans alike discover how easy and delectable authentic Korean cooking can be.

Seoul Food Korean Cooking includes:
  • 135 step-by-step recipes for Korean barbecue, kimchi, and more, including Sliced Barbecued Beef (bulgogi) like mom used to make and those Spicy Stir-Fried Rice Cakes (tteokbokki) you loved on your trip to Korea
  • Special chapters for Korean bar food (anju) like Pork Bone Soup (gamjatang) and fusion favorites like Army Base Stew (budae chigae)
  • An overview of Korean cooking and fun tidbits on food customs, table manners, and restaurant dining tips
  • Detailed lists of kitchen essentials, pantry staples, and Korean cooking ingredients, with photos and shopping resources to aid the home chef

Korean Cooking: A Cookbook of Authentic Recipes of Korea

By Samantha Schwartz

Encore Publishing
Released: 2017-01-07
Kindle Edition (95 pages)

Korean Cooking: A Cookbook of Authentic Recipes of Korea
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 Food Made Simple

By Judy Joo

Houghton Mifflin
Released: 2016-05-03
Hardcover (288 pages)

Korean Food Made Simple
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  • Houghton Mifflin
Product Description:
125 simple Korean recipes from the host of the Cooking Channel television show of the same name

In Korean Food Made Simple, Judy Joo, host of the Cooking Channel’s show of the same name and Food Network regular, brings Korean food to the masses, proving that it’s fun and easy to prepare at home. As a Korean-American, Judy understands how to make dishes that may seem exotic and difficult accessible to the everyday cook. The book has over 100 recipes including well-loved dishes like kimchi, sweet potato noodles (japchae), beef and vegetable rice bowl (bibimbap), and Korean fried chicken, along with creative, less-traditional recipes like Spicy Pork Belly Cheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame Mushy Peas. In addition, there are chapters devoted to sauces, desserts, and drinks as well as a detailed list for stocking a Korean pantry, making this book a comprehensive guide on Korean food and flavors. Enjoying the spotlight as the hot Asian cuisine, Korean food is on the rise, and Judy’s bold and exciting recipes are go-tos for making it at home.

The Korean Kitchen: 75 Healthy, Delicious and Easy Recipes

By Korean Food Foundation

Hollym International Corporation
Perfect Paperback (227 pages)

The Korean Kitchen: 75 Healthy, Delicious and Easy Recipes
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To share Korean food culture with other citizens of the world, the Korean Food Foundation and Hollym Corp., Publishers released The Korean Kitchen: 75 Healthy, Delicious and Easy Recipes. This cookbook includes recipes that represent the broad spectrum of Korean food and the staples that comprise Korean cuisine. Tips are also provided on shopping for ingredients when in other countries.

This cookbook was published to introduce representative Korean traditional dishes. In addition to 75 Korean food recipes, it also describes basic ingredients of Korean cuisine, techniques to create Korean dishes, and the traditional Korean table setting. Since purchasing ingredients is an important part of preparing Korean food, the book provides practical tips on shopping for ingredients in other countries as well as some alternative ingredients. This book has been published in English and Korean editions.

The cookbook contains representative Korean recipes such as rice mixed with vegetables and beef (bibimbap), spicy soft dubu stew (sundubu-jjigae), dumplings (mandu), grilled marinated beef (bulgogi), and braised short ribs in soy sauce (galbi-jjim), etc. Recipes are divided into (1) Rice, Porridge and Noodles, (2) Soups and Stews, (3) Special Dishes, (4) Side Dishes, (5) Kimchi, and (6) Desserts. Multiple color photos are included to illustrate and clearly explain recipes. Readers will be able to cook a broad range of Korean recipes from everyday dishes to fancy feasts to beverages and desserts.

Korean cuisine has gained world-wide attention as healthful food because of the higher number of grains and vegetables as compared to Western foods, as well as the scientifically proven benefits of fermented foods. Additionally, Korean kimchi and kimchi culture was listed as a UNESCO world intangible cultural heritage in December, 2013; thus, Korean food culture is not only a Korean resource but also a world-wide cultural asset that should be preserved and passed on. The Korean Kitchen is an excellent choice for people interested in Korean home cooking and for Korean-Americans who want to learn how to cook Korean food. This book makes an excellent addition to any global kitchen.

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

By Cecilia Hae-Jin Lee

Paperback (168 pages)

Quick & Easy Korean Cooking: More Than 70 Everyday Recipes (Gourmet Cook Book Club Selection (Paperback))
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  • For all our books; Cargo will be delivered in the required time. 100% Satisfaction is Guaranteed!
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.


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