Asian Cookbook: Two Cookbooks in one, Japanese Ramen Cookbook & Korean Cookbook with more than 200 Recipes to Cook at Home

By Jiu Chung

Experience the Flavors of Authentic Asian Cuisine and Bring Korean and Japanese Fine Dining to Your Own Kitchen With This Special Asian Cookbook!

 

Are you a huge fan of Asian recipes, and would like to learn how to prepare little-known Asian delights in your own kitchen? Are you tired of ordering takeouts and want to bring the culinary experience of Northeast Asia to your kitchen?

 

If your answer is yes to any of these questions, then this cookbook is for you!

 

In this special 2-in-1 cookbook, you'll discover everything you need to know about Japanese and Korean cuisine, from stocking up your pantry with high-quality, inexpensive ingredients and how to combine these ingredients together to prepare flavorful dishes your family and friends won't forget in a hurry!

 

Here's what you're going to discover in the Asian Cookbook:

• Easy to find ingredients: Even though the very nature of this cookbook is exotic, the ingredients needed can be found at your favorite grocery or farmer's market
• Over 200 mind-blowing recipes: From Japanese Ramen and Tamagoyaki to Korean Gamja Jeon and Mushroom rice, this cookbook is packed with 150+ recipes that are guaranteed to make your taste buds sing
• Step-by-step cooking instructions: You'll discover clear cooking directions to help you prepare each recipe to perfection. No guesswork involved
• Quick and easy prep: All the recipes contained in this cookbook are easy to prepare and doesn't take up too much time with little to no pre-cooking involved
• ...and more!

Packed with loads of Asian flavor, the straightforward and delectable recipes contained in this guide hit the sweet spot between being simple to make and tasting like five-star Asian cooking. If you like Asian cooking, then this book definitely belongs in your kitchen!

 

Ready to indulge in the culinary delights of the Orient? Scroll to the top of the page and click the "Buy Now" button to get started TODAY!

• Language: English
• Publisher: BM eCommerce Management
• Release date: Jun 8, 2022
• ISBN: 9798201900182

Book preview

Asian Cookbook

Two Cookbooks in one, Japanese Ramen Cookbook & Korean Cookbook with more than 200 Recipes to Cook at Home

by Jiu Chung

Copyright © Jiu Chung All rights reserved.

No part of this guide may be reproduced in any form without permission in writing from the publisher except in the case of brief quotations embodied in critical articles or reviews.

Legal & Disclaimer

The information contained in this book and its contents is not designed to replace or take the place of any form of medical or professional advice; and is not meant to replace the need for independent medical, financial, legal or other professional advice or services, as may be required. The content and information in this book has been provided for educational and entertainment purposes only.

The content and information contained in this book has been compiled from sources deemed reliable, and it is accurate to the best of the Author's knowledge, information and belief. However, the Author cannot guarantee its accuracy and validity and cannot be held liable for any errors and/or omissions. Further, changes are periodically made to this book as and when needed. Where appropriate and/or necessary, you must consult a professional (including but not limited to your doctor, attorney, financial advisor or such other professional advisor) before using any of the suggested remedies, techniques, or information in this book.

Upon using the contents and information contained in this book, you agree to hold harmless the Author from and against any damages, costs, and expenses, including any legal fees potentially resulting from the application of any of the information provided by this book. This disclaimer applies to any loss, damages or injury caused by the use and application, whether directly or indirectly, of any advice or information presented, whether for breach of contract, tort, negligence, personal injury, criminal intent, or under any other cause of action.

You agree to accept all risks of using the information presented inside this book.

You agree that by continuing to read this book, where appropriate and/or necessary, you shall consult a professional (including but not limited to your doctor, attorney, or financial advisor or such other advisor as needed) before using any of the suggested remedies, techniques, or information in this book.

Table of Contents

Ramen Cookbook

Introduction

Toppings

Flavors and Soup Types

Pork Ramen Recipes

Basic Pork Ramen

Lazy Sunday Spicy Pork Ramen

Low-Cal Pork Ramen

Ramen with Braised Pork

Keto Pork Ramen

Whole Wheat Pork Ramen

Pork Ramen with Turnips

Ramen with Pork Cutlets

Miso Pork Ramen

Slow Cooker Ramen with Pork

Spicy Keto Ramen Bowl

Shoyu Ramen

Pork Ramen

Chicken Ramen Recipes

Basic Low Sodium Chicken Ramen

Chicken Ramen

Ramen With Chicken Nuggets

Spicy Chicken Ramen

Miso Chicken Ramen

Rotisserie Chicken Ramen

Hearty Chicken Breast Ramen

Spicy Chicken Ramen Version 2

Slow Cooker Chicken Ramen

Big Bowl Chicken Ramen

Chicken Ramen with Brown Sugar

Chicken and Veggie Ramen

Chicken Ramen With Spicy Peanut Sauce

Work Week Chicken Ramen

Sesame Chicken Salad Ramen

Low-Cal Chicken Ramen

Low Carb Keto Chicken Ramen

Ramen Noodles with Canned Chicken

Beef Ramen Recipes

Ramen Noodles with Mongolian Beef

Ramen with Beef and Broccoli

Low-Cal Beef Ramen

Spicy Beef Ramen Soup

Ground Beef Ramen Skillet

Oriental Beef Ramen Noodles

Ramen Mason Jars

Crock Pot Beef Ramen

Spicy Beef Ramen Chashu

Easy Weekday Ramen

Ramen Veggie Skillet

Beef and Garlic Ramen

Keto Beef Ramen Bowl

Spicy Keto Beef Ramen

Ramen with Bison

Seafood Ramen Recipes

Crockpot Seafood Ramen

Ramen with Chicken and Shrimp

Creamy Tuna Ramen Noodles

Simple Shrimp Ramen

Low-Cal Seafood Ramen

Shrimp Pho Ramen Soup

Shrimp Ramen Stir Fry

Kimchi Seafood Ramen

Shrimp and Broccoli Ramen

Seafood Ramen Mix

Spicy Salmon Ramen

Crab and Veggie Ramen

Salmon and Veggie Ramen Noodles

Keto Shrimp Ramen with Shirataki Noodles

Shiitake Shrimp Bowl with Cabbage and Sriracha

Vegetarian Ramen Recipes

Simple Vegan Ramen Noodles

Spicy Garlic Tofu Ramen

Creamy Ramen Noodles

Savory Vegetable Ramen

Ramen with Spring Peas and Mushrooms

Veggie Ramen with Tofu

Fried Egg Ramen

Everyday Vegetarian Ramen Bowl

Sweet Potato Ramen

Turmeric Vegetarian Ramen Bowl

Vegan Ramen

Miso Coconut Vegan Ramen

Herb and Veggie Ramen

Ramen Veggie Skillet

Low-Cal Veggie Ramen

Vegetarian Ramen Mason Jars

Ramen with Cauliflower and Pine Nuts

Ramen with Almond Butter

Gluten Free Ramen Recipes

Chicken Rice Noodle Ramen

Beef Rice Noodle Ramen

Quick Gluten Free Ramen

No Noodle Soup

Veggie Noodle Chicken Ramen

Sriracha Non- Gluten Ramen Dish

Gluten Free Sesame Garlic Ramen

Shirataki Ramen

Homemade Noodle Recipes

Chinese Noodles

Ramen Sides Recipes

Ramen Wraps

Ramen Trail Mix

Ramen Coleslaw

Instant Pot Soft Boiled Eggs

Black Bean Ramen Pilaf

Corn and Basil Feta Slaw

Pickled Cucumbers

Tamagoyaki (Rolled Omelette)

Onigiri (Rice Ball)

Eggplant with Ponzu Sauce

Kinpira Gobo

Boiled Squid in a Miso Vinaigrette

Korean Cookbook

Introduction

Introduction to Korean Cuisine

Location: Where Korean Cooking Comes From

Yin and Yang: A Philosophy of Balance

Five Elements: Harmony of Flavors

The Korean Pantry

Gochugaru (Korean Chili Powder)

Gochujang (Korean Chili Paste)

Method

Doenjang (Fermented Soybean Paste)

Ganjang (Soy Sauce)

Chamgireum (Toasted Sesame Oil)

Aekjeot (Fish Sauce)

Cheongju (Rice Wine)

Ssalsikcho (Rice Wine Vinegar)

Kkae (Toasted Sesame Seeds)

Chapsal (Glutinous or Sweet Rice Flour)

Korean Kitchen Tools

Dolsot (Stone Bowl)

Onggi (Clay Pot)

Siru (Earthenware Steamer)

Sujeo (Utensils)

Tabletop Grill

Rice Cooker

Korean Staples: Recipes & Guidelines for Common Dishes

Bap (Rice)

Gukbap (Rice Soup)

Juk (Rice Porridge)

Bokkeum-bap (Fried Rice 1)

Mushroom Rice

Bibimbap (Rice Dish with Meat and Vegetables)

Tteok-bokki (Spicy Rice Cakes)

BibimGuksu (Spicy Noodle Dish)

Japchae (Glass Noodle Stir Fry)

MulNaengmyeon (Cold Noodle Soup)

Mandu (Dumplings 1)

Kimchi Mandu (Dumplings 2)

Bulgogi (Grilled Beef)

Bulgogi Sauce

Daweaji Bulgogi (Grilled Pork)

Dak Bulgogi (Grilled Chicken 1)

Dak Bulgogi (Grilled Chicken 2)

Galbi (Grilled Short Ribs)

Mulgogi Gochujang (Spicy Fish)

Kkanpung Saeu (Spicy and Sweet Shrimp)

Banchan: Shared Small Dishes for Every Meal

Bokkeum: Stir-Fried Dishes

Hobak Bokkeum (Stir-fried Zucchini)

Oi Bokkeum (Stir-fried cucumbers)

Gaji Bokkeum (Stir-fried Eggplant)

Myulchi Bokkeum (Stir-fried Anchovies)

Buchimgaeor Jeon (Korean Pancakes)

Kimchi Buchimgae (Kimchi Pancake)

Pajeon (Scallion Pancake)

Hobak Buchimgae (Zucchini Pancakes)

Gamja Jeon (Potato Pancakes)

Pancake Dipping Sauce

Namul (Vegetables)

Kongnamul Muchim (Seasoned Bean Sprouts)

Sigeumchi Namul (Blanched Spinach)

Gaji Namul (Steamed Eggplant)

Watercress Namul

Mu Namul (Stir-fried Radish)

Other Banchan

Kongjang (Dried Beans in Soy)

Gamja Jorim (Braised Potatoes)

Dubu Jorim (Braised Tofu)

Oi Muchim (Cucumber Salad)

Mu Saengchae (Spicy Radish Salad)

Putbaechu Doenjang Muchim (Soybean Paste Cabbage)

Goguma Mattang (Candied Sweet Potatoes)

Soy Sauce Eggs

GimGui (Toasted Seaweed)

Ssamjang (Dipping Sauce)

Kimchi and Other Pickles

Kimchi

Traditional Cabbage Kimchi

Quick Kimchi

Kkaekdugi (Radish Kimchi)

Baek-kimchi (Chili free Kimchi or White Kimchi)

Dongkimchi (Winter Kimchi)

Nabak-kimchi (Spring Kimchi)

Oisobagi (Cucumber Kimchi)

Pakimchi (Scallion Kimchi)

Kkaennip Kimchi (Perilla Leaf Kimchi)

Jangajii

Soy Sauce Pickles

Doenjang (Soybean) Pickles

Brined Pickles

Jjeotgal

Soups & Stews

Kimchi KongnamulGuk (Kimchi & Bean Sprout Soup)

Baechu Doengjang Guk (Cabbage Soup with Soybean Paste)

Ganjaguk (Potato Soup)

Tteokguk (Rice Cake Soup)

Oi Naengguk (Cold Cucumber Soup)

Dak Gomtang (Chicken Soup)

Yukgaejang (Spicy Beef and Vegetable Soup)

Galbitang (Beef Short Rib Soup)

Haemul Jeongol (Seafood Hot Pot)

Bulgogi Jeongol (Beef Hot Pot)

Kimchi Jjigae (Kimchi Stew)

Haemul Sundubu Jjigae (Seafood and Tofu Stew)

Hobak Gochujang Jjigae (Spicy Zucchini Stew)

Budae Jjigae (Army Stew)

Saewoojuk (Shrimp and Rice Porridge)

Desserts: Hangwa and Tteok

Hangwa

Dasik (Tea Cookies)

Green Tea Cookies

Gwapyeon (Fruit Jelly)

Jeonggwa (Fruit Jerky)

Yaksik (Sweet Rice with Nuts and Fruit)

Yugwa (Sweet Rice Crackers)

Yumil-gwa (Fried Dough Sweet)

Kkultarae (King's Candy)

Yeot-gangjeong (Sesame Candy)

Tteok

Steamed Tteok

Kongtteok (Bean tteok)

Jeungpyeon (Rice wine tteok)

Baekseolgi (Raisin tteok)

Pounded Tteok

Injeolmi (Sweet Beantteok)

Kkaeinjeolmi (Black Sesame tteok)

Danpatjuk (Sweet Bean & Rice Dumpling Soup)

Shaped Tteok

Songpyeon (Half-moon stuffed tteok)

Baram Tteok (Round stuffed tteok)

Pan Fried Tteok

Hwajeon (Flower tteok)

Bukkumi (Filled Crescent tteok)

Drinks

Cha (Tea)

Green Tea: How to Brew

Barley Tea: How to Brew

Fruit Teas: How to Brew

Cinnamon Tea

Non-Alcoholic Drinks

Sujeonggwa (Cinnamon Ginger Punch)

Subak Hwachae (Watermelon Punch)

Sikhye (Sweet Rice Drink)

Alcoholic Drinks

Soju Yogurt Cocktail

Flavored Liquors

Ginger Cocktail

Conclusion

Ramen Cookbook

100 Quick and Easy Ramen Recipes to Prepare At Home, Step By Step Explained, with Traditional Toppings and Flavors

by Jiu Chung

Introduction

Ramen originated as a Chinese dish that was adopted by Japan then further integrated into American culture. It was first brought to Japan by Chinese immigrants during the late 19th century and has since come a long way from its humble origins.

Today, ramen is a well-known entity and if you haven’t eaten Ramen you have almost certainly heard of the dish. In Japan, it could be said that ramen is much like the American hamburger, as it is convenient, inexpensive, and widely accessible. Just like almost anything though, the quality of ramen can vary depending on where you are. In the U.S. things are a little bit different. The accessibility of ramen is still there, however, the quality is often not as impressive unless you live in a dense city where those who specialize in the cooking and preparation of ramen primarily exist. Outside of these speciality chefs, one is usually left with only popular instant ramen substitutes.

Once again, while far reaching, these instant ramen substitutes offer only a small reflection of the rich and complex flavors offered by more traditional and fresh ramen recipes. Not only that, but the nutritional benefits of ramen are often lost in the preparation of easy instant ramen. Some researchers have concluded that consuming instant ramen more than once or twice a week can increase the risk of developing diabetes, heart disease and/or stroke. This is bad news for the average struggling college student.

There is, however, an alternative. Homemade ramen is, more nutritious, healthier, tastes better, and can be an easy and enjoyable experience both in its creation and consumption. It is also a very versatile dish, being able to be changed and used in any way the creator desires. You can still have the ease of using instant noodles, but with just a bit more effort you can upgrade your experience.

This book will give you the recipes needed to make ramen your own. It will go over the bases for the different broths you can use, the noodle types, toppings, and of course, easy and straightforward recipes that will almost certainly become staples in your weekly meal planning, ranging from the quick, the easy and the quick and easy.

Toppings

Toppings Ramen is a fun dish. Part of its appeal is the amount of toppings that can add to the experience. Here is a small list of ramen toppings, but the possibilities are actually endless. Experiment with different combinations and visit asian grocery stores to find more specialized ingredients.

●  Bean Sprouts: High in fiber, fatty acids, antioxidants and vitamin A, these ancient sprouts can be eaten frozen fresh or canned.

●  Black Garlic Oil: Is a black oil that is rich in amino acids and allicin. It has double the antioxidants of its white garlic counterpart.

●  Carrots: typically prepared in many different ways, this vegetable is actually a colored root and is full of vitamins, like vitamin A from beta-carotene, vitamin K and B6.

●  Eggs: A very versatile protein which can easily be incorporated into any ramen dish. Great soft boiled but can also be broken right into the cooking soup.

●  Fancy Tubesteaks: another way to say sausage. Typically a Japanese reference.

●  Fermented Red Pepper Paste: Also referred to as Gochujang, it adds depth, flavor and spice to dishes. Particularly use in Korean cooking.

●  Fried Onions: Crispy onion pieces. Can be bought pre made, or made at home. 

●  Fried String Potatoes: A crunchy potato option of thinly sliced pieces.

●  Furikake: a special Japanese seasoning that is added to the top of cooked foods. Usually has a mix in it of sugar, salt, dried fish, sesame seeds, chopped seaweed, and MSG.

●  Garlic Chips: thinly cut potato pieces flavored with garlic and deep fried or bakes.

●  Ginger: an old cure all and anti-inflammatory food that adds pungent flavor to meats, veggies, and soups.

●  Green Onion: a young onion that has a milder flavor than mature onions yet a little stronger than chives. Can be cooked or served raw.

●  Hot Sauce: a spicy sauce, usually a blend of peppers and other ingredients.

●  Japanese Fish Cake: processed seafood that’s formed into loaves with distinctive patterns. Made with white fish.

●  Kimchi: a fermented vegetable dish often made of a combination of cabbage, radish, onion, garlic, other veggies and seasoned. Has an abundance of vitamin A,B , and c, as well as, healthy bacteria.

●  Miso Butter: miso is japanese seasoning made with fermented soybeans and koji. It becomes Miso Butter when combined with butter.

●  Miso Paste: a thick paste made from fermented soybeans that is packed with umami flavor.

●  Mushrooms: a fungal growth that comes in many varieties and is typically prepares in many different ways as well.