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    Quick & Easy Korean Cooking: More Than 70 Everyday Recipes
    Quick & Easy Korean Cooking: More Than 70 Everyday Recipes
    Quick & Easy Korean Cooking: More Than 70 Everyday Recipes
    Ebook258 pages1 hour

    Quick & Easy Korean Cooking: More Than 70 Everyday Recipes

    By Cecilia Hae-Jin Lee and Julie Toy

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    About this ebook

    A Gourmet Cookbook of the Month. Learn how to make simple Korean dishes without sacrificing flavor from the James Beard Award–nominated author.

    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.
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateJan 11, 2013
    ISBN9781452126296
    Quick & Easy Korean Cooking: More Than 70 Everyday Recipes

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      Book preview

      Quick & Easy Korean Cooking - Cecilia Hae-Jin Lee

      quick & easy

      korean cooking

      MORE THAN 70 EVERYDAY RECIPES

      BY CECILIA HAE-JIN LEE

      PHOTOGRAPHS BY JULIE TOY AND CECILIA HAE-JIN LEE

      To my husband, Tim, who is my companion,

      friend, and ultimate taste tester.

      acknowledgments

      Like a crowded kitchen alive with preparation for a large celebration, the efforts of many hands and minds help pull a book together. There are numerous people—family, friends, strangers—who have shared their culinary wonders. I thank them for the meals I’ve enjoyed and the knowledge of food they’ve shared throughout the years.

      I am grateful for my family—my mom Julia Mi-Ja, my dad Daniel Pal-Woo, my sister Catherine Hae-Ran, and my brother Sang. They’ve shared my love of food, given me a sense of adventure, and supported me through many meals and projects.

      A big thank you to everyone at Chronicle Books, who helped create and support the physical book, especially Bill LeBlond for believing in the project, Anne Donnard for her wonderful design, Julie Toy for bringing my recipes alive in pictures, and Amy Treadwell for keeping us on track and pulling it all together.

      I have to give a special thanks to my husband, Tim Maloney, whose patience, palate, and editing eye have contributed so much to this project. The kitchen would not be as clean without him and I’m just glad he hasn’t left me for his new lover—the dishwasher.

      I also wish to thank my family in Korea: my Great Aunt, my Uncle Mangyu, and the family for their unwavering generosity with their home whenever their crazy American niece comes to town. Without my Aunt Younggyu’s car and my Aunt Jumi’s knowledge and companionship I wouldn’t have been able to capture the photos I gathered during my travels. I realize through my large extended family that the food we’ve shared throughout the generations can be enjoyed for many more to come.

      contents

      introduction

      pantry notes

      glossary of korean ingredients

      useful utensils for cooking korean food

      appetizers and snacks

      Rice Cake Stick Snack (DDUKBOKGI)

      Pan-Fried Beef in Egg Batter (GOGI JEON)

      Green Onion Pancakes (PA JEON)

      Korean Leek Pancakes (BUCHU BUCHINGAE)

      Kimchi Pancakes (GIMCHI BUCHINGAE)

      Black Sesame Porridge (GGAE JOOK)

      Deep-Fried Squid (OJING-UH TWIGIM)

      Fried Oysters (GOOL JEON)

      soups and hot pots

      Dough Flake Soup with Potatoes (GAMJA SUJEBI)

      Kimchi Dough Flake Soup (KIMCHI SUJEBI)

      Tofu Hot Pot (SOON DUBU)

      Dumpling Soup with Rice Cakes (DDEOK MANDU GOOK)

      Seaweed Soup (MIYEOK GOOK)

      Kimchi Hot Pot (GIMCHI JJIGAE)

      Bean Sprout Soup (KOHNG NAMOOL GOOK)

      small side dishes

      Seasoned Tofu (DUBU JOLIM)

      Sautéed Potatoes and Carrots (GAMJA BOKKEUM)

      Seasoned Spinach (SHIGEUMCHI NAMOOL)

      Sautéed Eggplant (GAJI NAMOOL)

      Seasoned Zucchini (HOBAK NAMOOL)

      Seasoned Mung Bean Sprouts (SOOKJU NAMOOL)

      Deep-Fried Kelp (DASHIMA TWIGIM)

      Chilled Cucumber Soup (OI NAENG-GOOK)

      Seasoned Green Onion Salad (PA MOOCHIM)

      chicken, beef, and pork

      Grilled Chicken (DAK GUI)

      Chicken Skewers with Green Onions

      Spicy Chile Chicken (MAE-UN DAK)

      Seasoned Fried Chicken (YANGNYEOM DAK)

      Barbecued Beef Ribs (GALBI)

      Skewered Beef (SANJOK)

      Barbecued Pork Ribs (DWEJI GALBI)

      Seasoned Sliced Beef (BOOLGOGI)

      Braised Beef Ribs (GALBI JJIM)

      Spicy Sliced Pork (DWEJI BOOLGOGI)

      Soy Stewed Beef (JANG JOLIM)

      fish and shellfish

      Grilled Shrimp (SAEWOO GUI)

      Egg-Battered Alaskan Pollack (DONGTAE JEON)

      Grilled Mackerel (GGONCHI GUI)

      Spicy Eel with Green Onions (JANG-UH GUI)

      Spicy Stewed Mussels (HONG-AP JJIM)

      Sautéed Octopus (NAKJI BOKKEUM)

      Stir-Fried Spicy Dried Squid (OJING-UH-CHAE BOKKEUM)

      kimchi and other pickled things

      Quick Kimchi (MAK GIMCHI)

      Daikon Kimchi (GGAKDOOGI)

      Water Kimchi (DONGCHIMI)

      Cucumber Kimchi (OI GIMCHI)

      Pickled Peppers (GOCHU JANG-AJJI)

      Pickled Garlic (MANEUL JANG-AJJI)

      rice

      Mixed Rice Bowl (BIBIMBAP)

      Red Bean Rice (POT BAP)

      Bean Sprout Rice Bowl (KOHNG NAMOOL BAP)

      Kimchi Fried Rice (GIMCHI BOKKEUM BAP)

      Spicy Sashimi Rice (HWAE DUP BAP)

      Curry Rice (KALEH RICEUH)

      Seaweed Rice Rolls (GIMBAP)

      noodles

      Sweet Potato Noodles (JAPCHAE)

      Noodles with Chicken (DAHK KAL GOOKSU)

      Black Bean Noodles (JJAJANGMYEON)

      Spicy Buckwheat Noodles (BIBIM NAENGMYEON)

      Vegetable Mixed Noodles (YACHAE GOOKSU)

      Killer Spicy Mixed Noodles (BIBIM GOOKSU)

      Feast Noodles (JANCHI GOOKSU)

      sweets and drinks

      Poached Asian Pear (BAESOOK)

      Sweet Spiced Rice (YAKBAP OR YAKSHIK)

      Chilled Cinnamon-Ginger Tea (SOOJONG GWA)

      Watermelon Punch (SOOBAK HWACHAE)

      Hot Ginger Tea (SAENG-GANG CHA)

      Soju Cocktails

      Lemon-Ginger Martini

      Watermelon Chiller

      Apple-Pear Cocktail

      Cranberry Delight

      sauces and other basics

      quick & easy korean menus

      mail-order sources for korean ingredients

      books and resources on foods, cooking, and culture of korea

      index

      table of equivalents

      introduction

      I don’t remember learning how to cook Korean food, just as I don’t remember learning how to read. I do remember being too short to reach the counter and having to pull up a chair to the kitchen sink to wash the rice for dinner. Learning how to cook was a gradual process, starting with simple things like peeling potatoes and carrots for my mom and eventually leading to making feasts for dozens of family and friends.

      I remember learning English, though, gradually understanding how the letters were formed, how they sounded, and how my mouth felt when saying certain words. Eventually English became so ingrained that I began thinking in it without having to translate it in my mind.

      I think learning a new cuisine is very similar to learning a foreign language. You begin with small tastes at first, deciding that you like it and want to learn more about it. You take in more and more, and you gradually become confident enough to try it on your own.

      Lucky for you Korean cooking is as easy as (if not easier than) learning the Korean language. Just as you can learn how to read the characters in an afternoon, the basics of Korean cuisine are not difficult to master.

      Many people have the mistaken belief that making Korean food is a labor-intensive process. Maybe it’s all those photos of women crouched over giant bowls while making kimchi or the large tables of what looks to be hundreds of little dishes laid out for a royal banquet. Sure, there are some meals that may take an army of people to put together, but that’s true of all cuisines. In modern time, Koreans, like everyone else, have to go to work, wrangle their kids, run their errands, and still get dinner on the table.

      Korean cuisine emerged from centuries of life on a small peninsula at the edge of the Asian continent. Bordering China to the north and surrounded by oceans on its other three sides, Korea is graced with thousands of miles of coast, mountainous terrain, and fertile plains created by meandering rivers. The people have enjoyed foods from both farming the land and gathering from the sea for generations.

      Korean cuisine ranges from bold flavors, infused with the aromas of garlic and chiles, to the more subtle delicacies of royal cuisine, enjoyed by the heirs of its long-lasting dynasties. Regional dishes have emerged over the years—ranging from special fruits or vegetables grown in an area to specific seafoods found near coastal towns.

      Contrasts and complements are prevalent in Korean meals. Hot dishes are paired with cool liquids; spicy noodles are eaten with mild vegetables. As in their everyday lives, people strive to create a balance, yin and yang, on their dining table.

      Simple white rice serves as the base of most meals (unless you’re having noodles or porridge). Koreans eat rice for breakfast, lunch, and dinner, with no distinctions amongst the meals. In fact, the word for meal is synonymous with the word for rice, bap. In addition to individual portions of rice, everyone is served a bowl of soup. The accompanying soups are usually uncomplicated affairs, such as Seaweed Soup (page 52) or Bean Sprout Soup (page 55).

      Present at every meal is the infamous kimchi. The most popular is the traditional napa cabbage variety (I’ve provided a simplified version of the recipe on page 107), but it’s not uncommon to have two or more varieties available at the same meal. Served in small bowls, kimchi adds an extra kick to whatever else is on the table, even if other dishes may be red with chiles already.

      Dining is a communal affair in Korea. All the side dishes (banchan) are laid out in the middle of the table for everyone to share. For an everyday meal, there may not be a main dish,

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