Korean Cooking Simplified: Authentic Korean Recipes For All

By Lori Yun

Master Korean Cooking
Learn how to create authentic Korean foods that’s colorful and inviting
Korean cuisine is vast and delicious and becoming more popular by the day. This cookbook features a range of authentic Korean recipes that you’ll find irresistible.
From kimchi to bibimbap (beef and vegetable rice bowl) to Jeyuk  Bokkeum ( Pork Stir-Fry), sweet potato noodles (japchae), Seafood Pancake (Haemul Pajeon), and Squid Threads(Ojingeo-Silchae-Bokkeum), you’ll find them all in this book and more…
There are 100 recipes for: soups and stews, kimchi and pickles, meat, poultry, seafood, beef, porridges, vegetable and salads, rice and noodles, snacks and street foods and then desserts. The recipes are fun, inviting and easy to make at home. Beginners and experienced cooks alike will gain a lot from the information and instructions contained inside.  
The recipes are easy to learn as well.
It’s time to try your hands at these well-balanced meals and enjoy a taste of Korea!

• Language: English
• Publisher: Mayorline
• Release date: Nov 13, 2017

Book preview

Punch

INTRODUCTION

Korean food is one of the fastest growing cuisines in the world. Every dish is loaded with the well- balanced flavor of sweet, salty, sour, spicy and acidic. Great thought is given to color, spiciness, temperature, texture, and the art of presentation. Korean cuisine offers variety. There is something for everyone: the meat lovers, the vegetables lovers and those who love both. Korean foods are usually strongly flavored, spicy and sharp. It is a cuisine that is known for nutritional balance and sensible eating.

The foundation of Korean food is rice (or noodles), vegetables, meat and fish. Rice is the backbone of most meals. It has become somewhat of a ritual to enjoy bowls of rice and soup with numerous side dishes completing each other. Vegetables are the most common ingredients used in Korean cooking. Whether it’s for a side dish or a main dish, the use of fresh or fermented vegetables like spinach and cabbage are liberally used. This makes Korean cuisine a healthy one. Its healthy eating is further emphasized in its use of meat as it is sparingly used. Even for meat dishes, lean and healthy meats like chicken breasts and lean beef are preferred, and these are cooked with little oil. Since Korea is a peninsula, seafood is commonly eaten. Of a truth, eating Korean food is eating healthy, with low risk of cardiovascular diseases.

Preservation of food is important in Korean cooking. Many of their side dishes are fermented, salted or pickled. This is done to ensure longevity. This is what led to the creation of its staple side dish, Kimchi which accompanies almost every main meal.

Kimch is Korea’s famous spiced fermented cabbage. Loaded with powerful vitamins, calcium and iron, kimchi is the top 5 healthiest food in the world with more than 100 varieties to enjoy. This is so as it can be made with many different types of vegetables such as daikon radish and cucumber. It is loved on account of its sour tangy crush, its low calorie content, fiber content which aids digestion as well as for its high nutritional value. Besides kimchi, other popular side dishes (Bashan) include Gochujang, Bulgogi, Galbi, Bibimbap and Jjigae.

Other popular spices and sauces used in Korean cooking include soybean paste (daenjang), chilli pepper paste (kochujang), chilli pepper flakes, sesame and sesame oil, ginger and garlic. These are well- balanced during cooking to make good balanced meals.

Korean cuisine has its own set of readily available ingredients. Although many of the spices and sauces used in Korean cooking are unique, they are readily available. If unsure, buy your products in a Korean grocery store, or an Asian grocery store owned by Koreans. Once you have the right sauces, seasonings and spices, you can cook most korean foods. The following are top selection of delicious Korean recipes for you to try.

Enjoy!

SOUPS & STEW

Korean-Styled Chicken Soup

Make this quick and easy Korean chicken soup with any leftover cooked chicken and then spike it with hot sauce, ginger and garlic. Oh!  So yummy!

Preparation time: 10 minutes

Cook time: 25 minutes

Servings: 6

Ingredients:

8 cups of low-sodium chicken broth

1 cup of cooked chicken, shredded

1/2 cup of raw white rice

2 tablespoons of fresh ginger, finely grated

2 tablespoons of garlic, finely chopped

1 tablespoon of sesame seeds, toasted

1 tablespoon of low-sodium soy sauce

1-2 teaspoons of hot Chile sauce or paste

1 teaspoon of sesame oil, toasted

2 scallions, finely chopped

Directions:

1. Boil the garlic, ginger and broth in a Dutch oven over high heat.

2. Add the rice, turn down the heat to medium low and simmer for 12-15 minutes until the rice is soft.

3. Stir in the sesame oil and soy sauce. Season with the Chile sauce.

4. Add the shredded chicken and allow to heat through.

5. Garnish with the sesame seeds and scallions.

Vegetable And Beef Soup

It’s spicy, hot and filling! If you like, add egg or noodle before serving.

Preparation time: 1 hour

Cook time: 4 hours

Servings: 12

Ingredients:

6 ounces of dried kosari

6 ounces of dried Toran stem

1 bundle of large green onion

1 bag of green bean sprouts

1.5 pounds of beef brisket

1/3 cup of Korean hot pepper flakes

1/3 cup of soy sauce (Guk kanjang)

3 green onions, chopped

3 tablespoons of sesame oil

3 tablespoons of garlic, crushed

2 tablespoons of olive oil

Directions:

1. Draw out the beef blood by putting the beef in cold water for about an hour. Dispose of the water.

2. Trim the beef and place in a large pot, add enough water to cover it and boil. Simmer for an additional 3 hours.

3. Remove beef from pot and tear it in length with your hand.

4. Bring down the pot from heat, let it cool and keep in the refrigerator overnight.

5. The next day, discard any solidified fat from the soup base.

6. Soak the Toran stem in warm water for 30 minutes. Discard the water and boil the stem with 2 cups of hot water until it becomes soft. Squeeze out the water and cut the stem into 3-inch length.

7. In warm water, soak the kosari overnight and boil for 30 minutes until it becomes tender.

8. Boil 2 cups of water, add the bean sprouts and allow to slightly boil. Drain in a colander, rinse the sprouts with cold water and squeeze out the water.

9. Boil 2 cups of water, add the green onions and slightly boil. Drain the water in a colander and rinse with cold water.

10. Combine the green onions with the kosari, toran, garlic, soy sauce, bean sprouts,