The Korean Cookbook 한 식 Junghyun Park & Jungyoon ChoiPreface Introduction A History of Korean Cuisine Hansik Korea’s Regional Foods Korean Bapsang & Bansang The Korean Pantry Glossary Fermentation Jang Fermented Soybean Sauces Kimchi Fermented Vegetables Jangajji Fermented Vegetables in Jang Jeotgal Fermented Seafood Bap Cooked Rice Bibimbap Wrapped Rice Ssambap Rice Wraps Gukbap Rice in Soup Bokkeumbap Fried Rice Gimbap Gim Rice Rolls Sotbap Pot Rice Deopbap Rice Bowls Banchan Dishes To Accompany Rice Namul Seasoned Vegetable Dishes Muchim Seasoned Hwe Raw Ssam Wrapped Pyunyuk & Suyuk Pressed & Boiled Meat Muk Starch Jelly 6 10 16 20 24 28 32 40 42 44 54 78 84 90 96 112 118 126 130 136 142 150 152 186 202 208 216 224 230 250 258 276 296 302 312 316 346 356 364 386 394 404 410 422 424 430 434 440 446 452 458 464 472 476 483 495 Jeon & Buchimgae Savory Pancakes Bokkeum Stir-Fried Gui Grilled Jorim Braised Jjim Steamed Twigim Deep-Fried Yuksu Broths Guk & Tang Soups Jjigae Stews Jeongol Hotpot Guksu Noodles Mandu Dumplings Juk Porridge Tteok Rice Cakes Husik Desserts Master Artisans Cho Hee Sook Lee Malsoon Ki Soon Do Park Kwanghee Park Yeong Geun Seo Myeonghwan Huh Jung Yoo Kim Jisoon Jeongkwan Shin Gyungkyun Index Acknowledgements 목 차 Icon Legend Dairy-free Gluten-free Vegan Vegetarian 5 ingredients or fewer 30 minutes or less Photography Cont ent s df gf vg ve -5 -30 Preface Introduction A History of Korean Cuisine Hansik Korea’s Regional Foods Korean Bapsang & Bansang The Korean Pantry Glossary Fermentation Jang Fermented Soybean Sauces Kimchi Fermented Vegetables Jangajji Fermented Vegetables in Jang Jeotgal Fermented Seafood Bap Cooked Rice Bibimbap Wrapped Rice Ssambap Rice Wraps Gukbap Rice in Soup Bokkeumbap Fried Rice Gimbap Gim Rice Rolls Sotbap Pot Rice Deopbap Rice Bowls Banchan Dishes To Accompany Rice Namul Seasoned Vegetable Dishes Muchim Seasoned Hwe Raw Ssam Wrapped Pyunyuk & Suyuk Pressed & Boiled Meat Muk Starch Jelly 6 10 16 20 24 28 32 40 42 44 54 78 84 90 96 112 118 126 130 136 142 150 152 186 202 208 216 224 230 250 258 276 296 302 312 316 346 356 364 386 394 404 410 422 424 430 434 440 446 452 458 464 472 476 483 495 Jeon & Buchimgae Savory Pancakes Bokkeum Stir-Fried Gui Grilled Jorim Braised Jjim Steamed Twigim Deep-Fried Yuksu Broths Guk & Tang Soups Jjigae Stews Jeongol Hotpot Guksu Noodles Mandu Dumplings Juk Porridge Tteok Rice Cakes Husik Desserts Master Artisans Cho Hee Sook Lee Malsoon Ki Soon Do Park Kwanghee Park Yeong Geun Seo Myeonghwan Huh Jung Yoo Kim Jisoon Jeongkwan Shin Gyungkyun Index Acknowledgements 목 차 Icon Legend Dairy-free Gluten-free Vegan Vegetarian 5 ingredients or fewer 30 minutes or less Photography Cont ent s df gf vg ve -5 -30 4243FermentationFermentation Fermentation 발 효 To find the essence of each country’s food culture, one should look to the foods that are consumed daily, as a part of a common table spread. There, one would find the ingredients that are used the most, what the most common method of cooking is, and how one eats. When one is seated at a typical Korean meal, aside from the white rice, almost all the dish- es incorporate some aspect of fermentation: Either the ingredient is fermented itself such as kimchi, or incorporates some form of fermented ingredient or sauce as a part of its seasoning. One may even wonder if it is possible to have a complete Korean meal without fermentation? The key flavors in Korean cuisine derive from fermentation, and a meal is created by design- ing a complementary spread. Without under- standing fermentation and how deeply rooted it is in Korean cuisine, one cannot truly under- stand Korean cuisine or culture. Korea applies fermentation to diverse ingredi- ents, following the natural rhythms of nature. The four distinct seasons in Korea are each made busy preparing delicious fermented food, to the extent that it can be said that there is a “ferment calendar.” Vegetables are made into kimchi and jangajji (pickles) at the height of their season. Simply following the life cycle of a soybean in Korea covers the whole year—from its growth, harvest, and drying to the process of creating jang: salting and brining, drying and grinding, fermenting and aging. Pantry staples such as gochugaru (red chili powder) or vine- gars, are also a year-round process. Of the countless types of fermented foods in Korea, this chapter will focus on jang, the his- torical mother recipes of over two thousand years made from fermented soybeans, as well as kimchi and jangajji (pickles), the expansive category of fermented vegetables dishes. Jang, kimchi, and jangajji all tell the story of Korea’s history, climate, and topography as the ingredi- ents and methods used were the most accessi- ble to its people.4243FermentationFermentation Fermentation 발 효 To find the essence of each country’s food culture, one should look to the foods that are consumed daily, as a part of a common table spread. There, one would find the ingredients that are used the most, what the most common method of cooking is, and how one eats. When one is seated at a typical Korean meal, aside from the white rice, almost all the dish- es incorporate some aspect of fermentation: Either the ingredient is fermented itself such as kimchi, or incorporates some form of fermented ingredient or sauce as a part of its seasoning. One may even wonder if it is possible to have a complete Korean meal without fermentation? The key flavors in Korean cuisine derive from fermentation, and a meal is created by design- ing a complementary spread. Without under- standing fermentation and how deeply rooted it is in Korean cuisine, one cannot truly under- stand Korean cuisine or culture. Korea applies fermentation to diverse ingredi- ents, following the natural rhythms of nature. The four distinct seasons in Korea are each made busy preparing delicious fermented food, to the extent that it can be said that there is a “ferment calendar.” Vegetables are made into kimchi and jangajji (pickles) at the height of their season. Simply following the life cycle of a soybean in Korea covers the whole year—from its growth, harvest, and drying to the process of creating jang: salting and brining, drying and grinding, fermenting and aging. Pantry staples such as gochugaru (red chili powder) or vine- gars, are also a year-round process. Of the countless types of fermented foods in Korea, this chapter will focus on jang, the his- torical mother recipes of over two thousand years made from fermented soybeans, as well as kimchi and jangajji (pickles), the expansive category of fermented vegetables dishes. Jang, kimchi, and jangajji all tell the story of Korea’s history, climate, and topography as the ingredi- ents and methods used were the most accessi- ble to its people.6061FermentationFermentation Napa Cabbage Kimchi Baechu Kimchi 배추김치 df gf Preparation time: 1 hour, plus 7 hours brining time and 12 days fermentation Cooking time: 10 minutes Makes: 41/2–51/2 lb (2–2.5 kg) For the brined cabbage: 1 large head napa cabbage/Chinese leaf (41/2–51/2 lb/2–2.5 kg) 1 cup (120 g) coarse sea salt 5 cups (40 fl oz/1.2 liters) water For the rice paste: 1 tablespoon glutinous rice flour 1 cup (8 fl oz/240 ml) water For the kimchi seasoning: 1/2 cup (65 g) gochugaru (red chili flakes) 6 tablespoons minced garlic 1 tablespoon chopped fresh ginger 2 cups (16 fl oz/480 ml) Korean pear juice 1 tablespoon salted shrimp 3 tablespoons anchovy fish sauce 12 oz (350 g) mu (Korean radish), cut into 11/2-inch (4 cm) matchsticks 31/2 oz (100 g) onion, halved and thinly sliced 13/4 oz (50 g) scallions (spring onions), cut into 11/2-inch (4 cm) lengths 1 oz (30 g) minari, cut into 11/2-inch (4 cm) lengths The napa cabbage (Chinese leaf) kimchi is one of the most iconic kimchis of Korea. It is typically made in the fall or winter, when the napa cabbage is most delicious. When made in the winter, the brining time will be 6–7 hours. In the summer, 3–4 hours is sufficient, however napa cabbage harvested in the summer is best prepared as the unfermented baechu geotjeori (Fresh Napa Cabbage Kimchi, page 59), as the softer texture is not ideal for fermented kimchi. Brine the cabbage: Remove any damaged leaves from the cabbage. Make an incision 2 inches (5 cm) long at the base of the cabbage and pull the cabbage in half by tearing with your hands. With extra-large napa cabbage, cut into quarters. In a bowl, stir to combine 1/2 cup (60 g) of the coarse salt with 4 cups (32 fl oz/950 ml) of the water. Taking the halved cabbage, dip it into the salt water four times, making sure each leaf is evenly coated. Repeat for all. Sprinkle the remaining 1/2 cup (60 g) salt evenly, over the cabbage focusing on the thicker parts of the leaves and including the outer layers and the base. In an airtight container that will hold the cabbage snugly, set the salted cabbage cut-side facing up. Pour in the brine remaining in the bowl to cover. To prevent the cabbages from floating, set a heavier object such as a water bottle on the cabbage to keep it submerged. Let the cabbage brine at room tem- perature for 6–7 hours. Check that the cabbage is sufficiently brined by gently bending the thickest part of the leaf; it should gently bend to the touch. Rinse the cabbage three times under cold running water, squeeze out excess water, and place the cabbage face down in a sieve to drain excess moisture. Discard the brine from the container. Make the rice paste: In a small saucepan, combine the glutinous rice flour and water and cook over medium heat, whisking constantly so that the flour does not clump. When bubbles begin to form, cook, while stirring, for another 3 minutes to form a paste. Remove from the heat and let cool completely. Make the kimchi seasoning: In a large bowl, combine gochugaru, garlic, ginger, pear juice, salted shrimp, fish sauce, and cooled rice paste and mix until evenly combined. Add the radish, onion, scallions (spring onion), and minari and toss. To assemble the kimchi, stuff each layer of the prepared cabbage with the kimchi seasoning mixture. After finishing each wedge, use the out- ermost leaf to enclose the cabbage and prevent the kimchi seasonings from escaping. Place the finished kimchi into the container with the cut-side facing up, pressing the cabbages down firmly so that there is no space left in the container. Pour any remaining kimchi seasoning over the pressed cabbages. Cover the surface of the kimchi with plastic wrap (cling film) to avoid contact with oxygen as much as possible and close the container. Let ferment at room temperature for 1–2 days and then move into the fridge for an additional 10 days. The kimchi can be stored for more than 1 year if stored well in the refrig- erator, as long as it prevented from coming into contact with oxygen as much as possible.6061FermentationFermentation Napa Cabbage Kimchi Baechu Kimchi 배추김치 df gf Preparation time: 1 hour, plus 7 hours brining time and 12 days fermentation Cooking time: 10 minutes Makes: 41/2–51/2 lb (2–2.5 kg) For the brined cabbage: 1 large head napa cabbage/Chinese leaf (41/2–51/2 lb/2–2.5 kg) 1 cup (120 g) coarse sea salt 5 cups (40 fl oz/1.2 liters) water For the rice paste: 1 tablespoon glutinous rice flour 1 cup (8 fl oz/240 ml) water For the kimchi seasoning: 1/2 cup (65 g) gochugaru (red chili flakes) 6 tablespoons minced garlic 1 tablespoon chopped fresh ginger 2 cups (16 fl oz/480 ml) Korean pear juice 1 tablespoon salted shrimp 3 tablespoons anchovy fish sauce 12 oz (350 g) mu (Korean radish), cut into 11/2-inch (4 cm) matchsticks 31/2 oz (100 g) onion, halved and thinly sliced 13/4 oz (50 g) scallions (spring onions), cut into 11/2-inch (4 cm) lengths 1 oz (30 g) minari, cut into 11/2-inch (4 cm) lengths The napa cabbage (Chinese leaf) kimchi is one of the most iconic kimchis of Korea. It is typically made in the fall or winter, when the napa cabbage is most delicious. When made in the winter, the brining time will be 6–7 hours. In the summer, 3–4 hours is sufficient, however napa cabbage harvested in the summer is best prepared as the unfermented baechu geotjeori (Fresh Napa Cabbage Kimchi, page 59), as the softer texture is not ideal for fermented kimchi. Brine the cabbage: Remove any damaged leaves from the cabbage. Make an incision 2 inches (5 cm) long at the base of the cabbage and pull the cabbage in half by tearing with your hands. With extra-large napa cabbage, cut into quarters. In a bowl, stir to combine 1/2 cup (60 g) of the coarse salt with 4 cups (32 fl oz/950 ml) of the water. Taking the halved cabbage, dip it into the salt water four times, making sure each leaf is evenly coated. Repeat for all. Sprinkle the remaining 1/2 cup (60 g) salt evenly, over the cabbage focusing on the thicker parts of the leaves and including the outer layers and the base. In an airtight container that will hold the cabbage snugly, set the salted cabbage cut-side facing up. Pour in the brine remaining in the bowl to cover. To prevent the cabbages from floating, set a heavier object such as a water bottle on the cabbage to keep it submerged. Let the cabbage brine at room tem- perature for 6–7 hours. Check that the cabbage is sufficiently brined by gently bending the thickest part of the leaf; it should gently bend to the touch. Rinse the cabbage three times under cold running water, squeeze out excess water, and place the cabbage face down in a sieve to drain excess moisture. Discard the brine from the container. Make the rice paste: In a small saucepan, combine the glutinous rice flour and water and cook over medium heat, whisking constantly so that the flour does not clump. When bubbles begin to form, cook, while stirring, for another 3 minutes to form a paste. Remove from the heat and let cool completely. Make the kimchi seasoning: In a large bowl, combine gochugaru, garlic, ginger, pear juice, salted shrimp, fish sauce, and cooled rice paste and mix until evenly combined. Add the radish, onion, scallions (spring onion), and minari and toss. To assemble the kimchi, stuff each layer of the prepared cabbage with the kimchi seasoning mixture. After finishing each wedge, use the out- ermost leaf to enclose the cabbage and prevent the kimchi seasonings from escaping. Place the finished kimchi into the container with the cut-side facing up, pressing the cabbages down firmly so that there is no space left in the container. Pour any remaining kimchi seasoning over the pressed cabbages. Cover the surface of the kimchi with plastic wrap (cling film) to avoid contact with oxygen as much as possible and close the container. Let ferment at room temperature for 1–2 days and then move into the fridge for an additional 10 days. The kimchi can be stored for more than 1 year if stored well in the refrig- erator, as long as it prevented from coming into contact with oxygen as much as possible.122123BapBap Acorn Jelly Gukbap Dotori Mukbap 도토리 묵밥 df Hangover Gukbap Haejang Gukbap 해장국밥 df Preparation time: 45 minutes, plus 30 minutes rice soaking time Cooking time: 1 hour 25 minutes Serves: 4 1 lb 5 oz (600 g) Acorn Jelly (page 226) 1 lb (450 g) Napa Cabbage Kimchi (page 60), cut into 1-inch (2.5 cm) pieces 1 tablespoon sugar 1 tablespoon sesame oil 61/2 cups (52 fl oz/1.6 liters) Anchovy Broth (page 314) 2 tablespoons cheongjang (light Korean soy sauce) 1 tablespoon ganjang (Korean soy sauce) 1 tablespoon anchovy fish sauce 4 cups (800 g) Cooked Short-Grain White Rice (page 92) Crushed gim Preparation time: 40 minutes, plus 30 minutes rice soaking time Cooking time: 1 hour 10 minutes (plus 8 hours if making home- made broth) Serves: 4 14 oz (400 g) cow blood 51/2 oz (160 g) store-bought boiled uegoji, cut into 2-inch (5 cm) pieces 3 tablespoons doenjang (fermented soybean paste) 2 tablespoons cheongjang (light Korean soy sauce) 2 tablespoons gochugaru (red chili flakes) 1 teaspoon minced garlic 8 cups (64 fl oz /1.9 liters) Beef Broth (page 315) 31/2 oz (100 g) beef brisket, cut into 1 × 1/2-inch (2.5 × 1.3 cm) pieces 31/2 oz (100 g) soybean sprouts 2 oz (60 g) daepa (Korean scallion), cut into 1-inch (2.5 cm) diagonal slices Salt 4 cups (800 g) Cooked Short-Grain White Rice (page 92) Mukbap is a type of gukbap made by pouring anchovy broth over dotori-muk (see Acorn Jelly, (page 226) and rice, along with kimchi and crushed gim. It is commonly eaten in Chungcheong-do, Gyeongsang-do, and Gangwon-do. While typically served warm, in the summer season, it can be enjoyed with a refreshing cold broth version. Haejang gukbap literally translates to “hangover rice soup.” As the name suggests, this is a dish eaten the morning after drinking alcohol, but it is also loved as hearty everyday meal because it is both satisfying and nourishing. Each region has a different variation of the dish, and this popular recipe is from the central region of Korea in which a beef broth is boiled with cabbage, bean sprouts, doenjang (fermented soybean paste), and cow blood. (You can judge the freshness of cow blood by its bright red color.) As a category, haejang guk also includes the beloved Bean Sprout Guk (page 318), Pollock Guk (page 320), Clear Cod Tang (page 340). Carefully cut the acorn jelly into matchsticks 1/4 inch (6 mm) thick, taking care not to break them. (Do not cut the jelly any thinner, as the texture and flavor will suffer.) Set aside. In a bowl, combine the kimchi, sugar, and sesame oil and mix until well combined. In a pot, combine the anchovy broth, both soy sauces, and fish sauce and stir until uniform. The broth can be served warmed or cold. Fill a pot with enough water to sub- merge the cow blood and bring the water to boil over high heat. Once boiling, add the cow blood and cook until the surface turns dark brown. Use a wooden spatula to break up the blood into 2-inch (5 cm) pieces. Boil until well cooked, for another 5 minutes. Transfer to a bowl of cold water to cool. In a bowl, combine the ugeoji, doenjang, soy sauce, gochugaru, and garlic and toss to coat. In each of four large individual bowls, place 1 cup (200 g) cooked rice. Top with sliced acorn jelly and sea- soned kimchi. Top with crushed gim to taste and pour in the broth until the rice is submerged. Serve. Variation: A variety of vegetables, such as perilla and lettuce, can be added for flavor. Some variations include tofu as well. In a large pot, bring the broth to a boil over high heat. Add the brisket and seasoned cabbage and return to a boil. Reduce the heat to medium and continue to boil for 15 minutes. Add the bean sprouts, daepa, and cow blood and boil until all vege- tables are fully cooked, another 5 minutes. Taste and season with salt if needed.122123BapBap Acorn Jelly Gukbap Dotori Mukbap 도토리 묵밥 df Hangover Gukbap Haejang Gukbap 해장국밥 df Preparation time: 45 minutes, plus 30 minutes rice soaking time Cooking time: 1 hour 25 minutes Serves: 4 1 lb 5 oz (600 g) Acorn Jelly (page 226) 1 lb (450 g) Napa Cabbage Kimchi (page 60), cut into 1-inch (2.5 cm) pieces 1 tablespoon sugar 1 tablespoon sesame oil 61/2 cups (52 fl oz/1.6 liters) Anchovy Broth (page 314) 2 tablespoons cheongjang (light Korean soy sauce) 1 tablespoon ganjang (Korean soy sauce) 1 tablespoon anchovy fish sauce 4 cups (800 g) Cooked Short-Grain White Rice (page 92) Crushed gim Preparation time: 40 minutes, plus 30 minutes rice soaking time Cooking time: 1 hour 10 minutes (plus 8 hours if making home- made broth) Serves: 4 14 oz (400 g) cow blood 51/2 oz (160 g) store-bought boiled uegoji, cut into 2-inch (5 cm) pieces 3 tablespoons doenjang (fermented soybean paste) 2 tablespoons cheongjang (light Korean soy sauce) 2 tablespoons gochugaru (red chili flakes) 1 teaspoon minced garlic 8 cups (64 fl oz /1.9 liters) Beef Broth (page 315) 31/2 oz (100 g) beef brisket, cut into 1 × 1/2-inch (2.5 × 1.3 cm) pieces 31/2 oz (100 g) soybean sprouts 2 oz (60 g) daepa (Korean scallion), cut into 1-inch (2.5 cm) diagonal slices Salt 4 cups (800 g) Cooked Short-Grain White Rice (page 92) Mukbap is a type of gukbap made by pouring anchovy broth over dotori-muk (see Acorn Jelly, (page 226) and rice, along with kimchi and crushed gim. It is commonly eaten in Chungcheong-do, Gyeongsang-do, and Gangwon-do. While typically served warm, in the summer season, it can be enjoyed with a refreshing cold broth version. Haejang gukbap literally translates to “hangover rice soup.” As the name suggests, this is a dish eaten the morning after drinking alcohol, but it is also loved as hearty everyday meal because it is both satisfying and nourishing. Each region has a different variation of the dish, and this popular recipe is from the central region of Korea in which a beef broth is boiled with cabbage, bean sprouts, doenjang (fermented soybean paste), and cow blood. (You can judge the freshness of cow blood by its bright red color.) As a category, haejang guk also includes the beloved Bean Sprout Guk (page 318), Pollock Guk (page 320), Clear Cod Tang (page 340). Carefully cut the acorn jelly into matchsticks 1/4 inch (6 mm) thick, taking care not to break them. (Do not cut the jelly any thinner, as the texture and flavor will suffer.) Set aside. In a bowl, combine the kimchi, sugar, and sesame oil and mix until well combined. In a pot, combine the anchovy broth, both soy sauces, and fish sauce and stir until uniform. The broth can be served warmed or cold. Fill a pot with enough water to sub- merge the cow blood and bring the water to boil over high heat. Once boiling, add the cow blood and cook until the surface turns dark brown. Use a wooden spatula to break up the blood into 2-inch (5 cm) pieces. Boil until well cooked, for another 5 minutes. Transfer to a bowl of cold water to cool. In a bowl, combine the ugeoji, doenjang, soy sauce, gochugaru, and garlic and toss to coat. In each of four large individual bowls, place 1 cup (200 g) cooked rice. Top with sliced acorn jelly and sea- soned kimchi. Top with crushed gim to taste and pour in the broth until the rice is submerged. Serve. Variation: A variety of vegetables, such as perilla and lettuce, can be added for flavor. Some variations include tofu as well. In a large pot, bring the broth to a boil over high heat. Add the brisket and seasoned cabbage and return to a boil. Reduce the heat to medium and continue to boil for 15 minutes. Add the bean sprouts, daepa, and cow blood and boil until all vege- tables are fully cooked, another 5 minutes. Taste and season with salt if needed.Next >