< Previous162 Banchan Bean Sprout Namul Kongnamul 콩나물 df gf vg ve -5 -30 Bean sprout namul can be easily found during any season, in any corner shop or food market in Korea. Soybean sprouts, with their somewhat fibrous stem and pungent vegetal smell when raw, are less common than the mung bean sprout in many other Asian countries. In Korea, however, they have long been the sprout of choice. The soybean sprout has a sturdier texture than the mung bean sprout, so it easily holds up in soups, stews, braises, or stir-fries. But the most popular way to consume these sprouts is in the form of this namul. Remove any bruised or dirty parts of the bean sprouts including all the stringy roots with your hands or scissors. Quickly rinse off the sprouts in cold water and transfer to a sieve. The bean sprouts will easily start to go bad after washing, so it’s best to use them as soon as possible. In a large pot, combine 2 quarts (2 liters) water and the salt and bring to a boil. Add the bean sprouts, return to a boil, and boil for 2 minutes. Scoop out of the water with a sieve and let cool to room temperature. Make the sauce: In a large bowl, mix together the garlic, scallion, soy sauce, salt, and sesame oil. Fold the bean sprouts into the dressing and lightly toss until evenly coated. Mound the bean sprouts on a flat plate or shallow bowl. Variations • For a spicy version, add 1 table- spoon gochugaru (red chili flakes) to the sauce. Garnish with thin red chili threads for both the aesthetic and an enhanced flavors in the dish. • For a more refreshing taste, add 1 tablespoon rice vinegar and 1 teaspoon sugar to the sauce. • Mung Bean Sprout Namul: To make this with mung bean sprouts instead, reduce the blanch- ing time and make up for the lack of texture by adding blanched minari and julienned mild red peppers. Preparation time: 10 minutes Cooking time: 10 minutes Serves: 2–4 9 oz (250 g) soybean sprouts 1 tablespoon salt For the sauce: 1 tablespoon minced garlic 1 tablespoon minced scallion (spring onion) 1 teaspoon cheongjang (light Korean soy sauce) 1 teaspoon salt 2 tablespoons sesame oil162 Banchan Bean Sprout Namul Kongnamul 콩나물 df gf vg ve -5 -30 Bean sprout namul can be easily found during any season, in any corner shop or food market in Korea. Soybean sprouts, with their somewhat fibrous stem and pungent vegetal smell when raw, are less common than the mung bean sprout in many other Asian countries. In Korea, however, they have long been the sprout of choice. The soybean sprout has a sturdier texture than the mung bean sprout, so it easily holds up in soups, stews, braises, or stir-fries. But the most popular way to consume these sprouts is in the form of this namul. Remove any bruised or dirty parts of the bean sprouts including all the stringy roots with your hands or scissors. Quickly rinse off the sprouts in cold water and transfer to a sieve. The bean sprouts will easily start to go bad after washing, so it’s best to use them as soon as possible. In a large pot, combine 2 quarts (2 liters) water and the salt and bring to a boil. Add the bean sprouts, return to a boil, and boil for 2 minutes. Scoop out of the water with a sieve and let cool to room temperature. Make the sauce: In a large bowl, mix together the garlic, scallion, soy sauce, salt, and sesame oil. Fold the bean sprouts into the dressing and lightly toss until evenly coated. Mound the bean sprouts on a flat plate or shallow bowl. Variations • For a spicy version, add 1 table- spoon gochugaru (red chili flakes) to the sauce. Garnish with thin red chili threads for both the aesthetic and an enhanced flavors in the dish. • For a more refreshing taste, add 1 tablespoon rice vinegar and 1 teaspoon sugar to the sauce. • Mung Bean Sprout Namul: To make this with mung bean sprouts instead, reduce the blanch- ing time and make up for the lack of texture by adding blanched minari and julienned mild red peppers. Preparation time: 10 minutes Cooking time: 10 minutes Serves: 2–4 9 oz (250 g) soybean sprouts 1 tablespoon salt For the sauce: 1 tablespoon minced garlic 1 tablespoon minced scallion (spring onion) 1 teaspoon cheongjang (light Korean soy sauce) 1 teaspoon salt 2 tablespoons sesame oil260 Doenjang-Grilled Pork Doenjang Yangnyeom Dweji Gui 된장양념돼지구이 df -30 Preparation time: 10 minutes Cooking time: 10 minutes Serves: 2 4 tablespoons doenjang (fermented soybean paste) 4 tablespoons rice cooking wine 14 oz (400 g) thinly sliced pork belly (1/16 inch/2 mm thick) 1/2 teaspoon sesame seeds 1/2 oz (10 g) garlic chives, slivered 1 small scallion (spring onion), slivered Coating the pork in doenjang (fermented soybean paste) imparts a balanced, deeper, more savory, nutty taste to the cooked pork. In a small bowl, stir together the doenjang and wine and have the baste at the ready. Heat a frying pan over medium heat. Add the slices of pork to the pan, avoiding overlap. Flip when the first side is cooked; after flipping. Brush the meat with the baste. Repeat until all the meat is cooked. Remove the cooked meats to a plate. Serve the pork garnished with sesame seeds, chives, and scallions and serve immediately. Variation: This variation is for if you have thick slices of pork belly, thicker than 1/2 inch (1 cm). Mix the doenjang and wine in a small bowl. Score the slices of pork belly and cut into 21/2-inch (6 cm) lengths if needed. In a large bowl or container, coat the pork with the marinade and cover. Let marinate for a minimum of 1 hour, up to 1 day. Heat a frying pan over medium heat and cook until fully cooked on both sides. Serve and garnish as directed. Banchan Pork Rib Gui Dwaejigalbigui 돼지갈비 df Preparation time: 20 minutes, plus 12 hours marinating time Cooking time: 20 minutes Serves: 2 or 3 21/4 lb (1 kg) bone-in pork ribs (11/2-inch/4 cm lengths) For the marinade: 7 oz (200 g) Asian pear, peeled and cut into chunks 13/4 oz (50 g) onion, peeled and cut into chunks 4 tablespoons jinjang (dark Korean soy sauce) 2 tablespoons rice cooking wine 2 tablespoons mirin 2 tablespoons light brown sugar 1 tablespoon Yondu (vegan seasoning sauce) 1 tablespoon corn syrup 1 tablespoon minced garlic 1 teaspoon minced fresh ginger 1 teaspoon sesame oil 1/4 teaspoon freshly ground black pepper Pork ribs marinated in soy sauce have long been a favorite restaurant item in Korea. Of Korea’s countless pork barbecue restaurants, the most common are pork belly barbecue restaurants, and pork rib restaurants. The scent of marinated pork ribs grilling over charcoal stimulates both the senses and one’s appetite. It’s a common seduction on Korea’s busy streets, stopping people in their tracks. The proper cut of the rib is to carve the meat away from the bone (the way you would butterfly meat), resulting in a tender and long strip that is left attached at one end to the bone. The long piece of meat itself is often scored for the marinade. To cut the pork rib: Make a lateral cut directly above the bone and slice almost through the meat, leaving it attached to the bone at one end by a scant 1/4 inch (5 mm). Open and flatten the meat and repeat as you would to butterfly meat, cutting it into thinner sections and opening it up like a book as you go, leaving the end of each cut hinged to the previous cut by a scant 1/4 inch (5 mm). Continue slicing through and unfolding until the pork rib is a singular strip of thin meat attached to the bone at one end. Make the marinade: In a blender, combine 1/2 cup (4 fl oz/120 ml) water, the pear, onion, soy sauce, wine, mirin, brown sugar, Yondu, corn syrup, garlic, ginger, sesame oil, and pepper and blend until finely incorporated. In an airtight container, combine the pork rib and the marinade, ensuring all parts of the meat is covered. Let marinate for over 12 hours in the refrigerator. Note that marinated pork ribs will keep in the refrigerator for up to 3 days. Heat a frying pan over medium heat. Add the pork ribs and cook for 2 minutes on each side or until fully cooked. Serve hot.260 Doenjang-Grilled Pork Doenjang Yangnyeom Dweji Gui 된장양념돼지구이 df -30 Preparation time: 10 minutes Cooking time: 10 minutes Serves: 2 4 tablespoons doenjang (fermented soybean paste) 4 tablespoons rice cooking wine 14 oz (400 g) thinly sliced pork belly (1/16 inch/2 mm thick) 1/2 teaspoon sesame seeds 1/2 oz (10 g) garlic chives, slivered 1 small scallion (spring onion), slivered Coating the pork in doenjang (fermented soybean paste) imparts a balanced, deeper, more savory, nutty taste to the cooked pork. In a small bowl, stir together the doenjang and wine and have the baste at the ready. Heat a frying pan over medium heat. Add the slices of pork to the pan, avoiding overlap. Flip when the first side is cooked; after flipping. Brush the meat with the baste. Repeat until all the meat is cooked. Remove the cooked meats to a plate. Serve the pork garnished with sesame seeds, chives, and scallions and serve immediately. Variation: This variation is for if you have thick slices of pork belly, thicker than 1/2 inch (1 cm). Mix the doenjang and wine in a small bowl. Score the slices of pork belly and cut into 21/2-inch (6 cm) lengths if needed. In a large bowl or container, coat the pork with the marinade and cover. Let marinate for a minimum of 1 hour, up to 1 day. Heat a frying pan over medium heat and cook until fully cooked on both sides. Serve and garnish as directed. Banchan Pork Rib Gui Dwaejigalbigui 돼지갈비 df Preparation time: 20 minutes, plus 12 hours marinating time Cooking time: 20 minutes Serves: 2 or 3 21/4 lb (1 kg) bone-in pork ribs (11/2-inch/4 cm lengths) For the marinade: 7 oz (200 g) Asian pear, peeled and cut into chunks 13/4 oz (50 g) onion, peeled and cut into chunks 4 tablespoons jinjang (dark Korean soy sauce) 2 tablespoons rice cooking wine 2 tablespoons mirin 2 tablespoons light brown sugar 1 tablespoon Yondu (vegan seasoning sauce) 1 tablespoon corn syrup 1 tablespoon minced garlic 1 teaspoon minced fresh ginger 1 teaspoon sesame oil 1/4 teaspoon freshly ground black pepper Pork ribs marinated in soy sauce have long been a favorite restaurant item in Korea. Of Korea’s countless pork barbecue restaurants, the most common are pork belly barbecue restaurants, and pork rib restaurants. The scent of marinated pork ribs grilling over charcoal stimulates both the senses and one’s appetite. It’s a common seduction on Korea’s busy streets, stopping people in their tracks. The proper cut of the rib is to carve the meat away from the bone (the way you would butterfly meat), resulting in a tender and long strip that is left attached at one end to the bone. The long piece of meat itself is often scored for the marinade. To cut the pork rib: Make a lateral cut directly above the bone and slice almost through the meat, leaving it attached to the bone at one end by a scant 1/4 inch (5 mm). Open and flatten the meat and repeat as you would to butterfly meat, cutting it into thinner sections and opening it up like a book as you go, leaving the end of each cut hinged to the previous cut by a scant 1/4 inch (5 mm). Continue slicing through and unfolding until the pork rib is a singular strip of thin meat attached to the bone at one end. Make the marinade: In a blender, combine 1/2 cup (4 fl oz/120 ml) water, the pear, onion, soy sauce, wine, mirin, brown sugar, Yondu, corn syrup, garlic, ginger, sesame oil, and pepper and blend until finely incorporated. In an airtight container, combine the pork rib and the marinade, ensuring all parts of the meat is covered. Let marinate for over 12 hours in the refrigerator. Note that marinated pork ribs will keep in the refrigerator for up to 3 days. Heat a frying pan over medium heat. Add the pork ribs and cook for 2 minutes on each side or until fully cooked. Serve hot.418 Traditional Korean Donuts Kaeseong Juak 개성주악 df ve Yuzu Punch Yuja-hwachae 유자화채 df gf vg ve Preparation time: 20 minutes Cooking time: 40 minutes Serves: 4 For the juak dough: 3 cups (480 g) glutinous rice flour 1 cup (130 g) all-purpose (plain) flour 6 tablespoons sugar 1/2 cup (4 fl oz/120 ml) unpasteur- ized makgeolli (Korean rice wine) 2 tablespoons boiling water For the syrup: 2 cups (700 g) jocheong (rice syrup) 1 cup (335 g) honey 3/4 oz (20 g) fresh ginger, sliced 1/2 teaspoon salt 1 teaspoon ground cinnamon To finish: Neutral cooking oil, for deep-frying Sliced jujubes (Chinese red dates), seeds (such as sunflower), or minced nuts Preparation time: 20 minutes Cooking time: 20 minutes Serves: 4 3 yuja (yuzu) 11/2 cups (300 g) plus 6 teaspoons sugar 1/2 Asian pear 10 pine nuts 30 pomegranate seeds Kaesong juak are deep-fried cakes made of a glutinous rice and wheat flour dough stirred with makgeolli (Korean rice wine). This form of dessert originates and is most popular in the Kaesong region, where it was traditionally served to special guests, at weddings, or as gifts. Yuja hwachae is made with finely cut yuzu peel and the juice of both the yuzu and Asian pear. The unique fragrance of yuzu and the sweet, cooling flavor of Asian pear go well together, and the juicy flavor of the pomegran- ate seed garnish as well as their jewel-like color adds to both the flavor and aesthetic. As yuzu is harvested in the winter in Korea, this is a typical winter husik beverage. Yuzu is mainly grown in the southern regions of Korea, and the fruit from Goheung is especially famous. Make the juak dough: In a large bowl, sift in the glutinous rice flour and all-purpose flour through a fine sieve. Mix in the sugar well before adding the makgeolli and forming the dough. Add the boiling water and knead until uniform. Tear off a piece of dough about 1 inch (2.5 cm) in diameter and press it into a flat round 11/2 inches (4 cm) in diameter and 1/2 inch (1.3 cm) thick. Make a hole in the center with the thumb and forefinger to make a donut shape. Make the syrup: In a pot, combine the rice syrup, 1 cup (8 fl oz/240 ml) water, honey, ginger, and salt and bring to a boil over high heat. Once boiling, reduce the heat to medium and boil until the mixture is syrupy, about 7 more minutes. Stir in the cinnamon, mix well, and remove from the heat. Rinse the yuzu under cold running water and cut each fruit into 6 pieces. Separate the peel and flesh. Peel the yuzu zest (the thin colored layer) off the white pith with a veg- etable peeler. Keeping the zest and the white pith separate, cut into very thin slivers (a scant 1/16 inch/1 mm) about 11/2 inches (4 cm) long. Place in separate bowls, cover each with 1 teaspoon sugar each, toss well, and set aside. Remove the seeds from the yuzu flesh and cut into 6 pieces. Add a bowl with 3 teaspoons sugar, toss well, and set aside to macerate for 10 minutes. Peel the pear and cut into match- sticks 11/2 inches (4 cm) long and a To finish: Set a wire rack in a sheet pan. Pour 3 inches (7.5 cm) cooking oil into a large deep pot or deep- fryer and heat to 248°F (120°C). Drop in the formed donuts. Once they float, increase the temperature of the oil to 320°F (160°C) and fry until the donuts are browned, 3–4 minutes. Set the fried donuts on the rack to drain. Dip each donut into the syrup to coat and return to the wire rack. Garnish as desired with jujubes, seeds, or nuts. The donuts can be kept in a cool temperature for up to 3 days. scant 1/16 inch (1 mm) thick. Place in a bowl, cover with 1 teaspoon sugar, toss well, and set aside to macerate. In a pot, combine the 11/2 cups (300 g and 4 cups (32 fl oz/950 ml) water. Bring to a boil over high heat. Once boiling, remove from the heat and let the syrup cool completely in a container in the fridge. To serve, place the sugared yuzu fruit in the center of a punch bowl. In a clockwise pattern, place the pear slices, yuzu zest, and yuzu pith in an alternating pattern. Garnish in the center with pine nuts and pomegranate seeds. Gently pour the cold sugar syrup into the center, allowing each ingredient to float naturally in place. Banchan418 Traditional Korean Donuts Kaeseong Juak 개성주악 df ve Yuzu Punch Yuja-hwachae 유자화채 df gf vg ve Preparation time: 20 minutes Cooking time: 40 minutes Serves: 4 For the juak dough: 3 cups (480 g) glutinous rice flour 1 cup (130 g) all-purpose (plain) flour 6 tablespoons sugar 1/2 cup (4 fl oz/120 ml) unpasteur- ized makgeolli (Korean rice wine) 2 tablespoons boiling water For the syrup: 2 cups (700 g) jocheong (rice syrup) 1 cup (335 g) honey 3/4 oz (20 g) fresh ginger, sliced 1/2 teaspoon salt 1 teaspoon ground cinnamon To finish: Neutral cooking oil, for deep-frying Sliced jujubes (Chinese red dates), seeds (such as sunflower), or minced nuts Preparation time: 20 minutes Cooking time: 20 minutes Serves: 4 3 yuja (yuzu) 11/2 cups (300 g) plus 6 teaspoons sugar 1/2 Asian pear 10 pine nuts 30 pomegranate seeds Kaesong juak are deep-fried cakes made of a glutinous rice and wheat flour dough stirred with makgeolli (Korean rice wine). This form of dessert originates and is most popular in the Kaesong region, where it was traditionally served to special guests, at weddings, or as gifts. Yuja hwachae is made with finely cut yuzu peel and the juice of both the yuzu and Asian pear. The unique fragrance of yuzu and the sweet, cooling flavor of Asian pear go well together, and the juicy flavor of the pomegran- ate seed garnish as well as their jewel-like color adds to both the flavor and aesthetic. As yuzu is harvested in the winter in Korea, this is a typical winter husik beverage. Yuzu is mainly grown in the southern regions of Korea, and the fruit from Goheung is especially famous. Make the juak dough: In a large bowl, sift in the glutinous rice flour and all-purpose flour through a fine sieve. Mix in the sugar well before adding the makgeolli and forming the dough. Add the boiling water and knead until uniform. Tear off a piece of dough about 1 inch (2.5 cm) in diameter and press it into a flat round 11/2 inches (4 cm) in diameter and 1/2 inch (1.3 cm) thick. Make a hole in the center with the thumb and forefinger to make a donut shape. Make the syrup: In a pot, combine the rice syrup, 1 cup (8 fl oz/240 ml) water, honey, ginger, and salt and bring to a boil over high heat. Once boiling, reduce the heat to medium and boil until the mixture is syrupy, about 7 more minutes. Stir in the cinnamon, mix well, and remove from the heat. Rinse the yuzu under cold running water and cut each fruit into 6 pieces. Separate the peel and flesh. Peel the yuzu zest (the thin colored layer) off the white pith with a veg- etable peeler. Keeping the zest and the white pith separate, cut into very thin slivers (a scant 1/16 inch/1 mm) about 11/2 inches (4 cm) long. Place in separate bowls, cover each with 1 teaspoon sugar each, toss well, and set aside. Remove the seeds from the yuzu flesh and cut into 6 pieces. Add a bowl with 3 teaspoons sugar, toss well, and set aside to macerate for 10 minutes. Peel the pear and cut into match- sticks 11/2 inches (4 cm) long and a To finish: Set a wire rack in a sheet pan. Pour 3 inches (7.5 cm) cooking oil into a large deep pot or deep- fryer and heat to 248°F (120°C). Drop in the formed donuts. Once they float, increase the temperature of the oil to 320°F (160°C) and fry until the donuts are browned, 3–4 minutes. Set the fried donuts on the rack to drain. Dip each donut into the syrup to coat and return to the wire rack. Garnish as desired with jujubes, seeds, or nuts. The donuts can be kept in a cool temperature for up to 3 days. scant 1/16 inch (1 mm) thick. Place in a bowl, cover with 1 teaspoon sugar, toss well, and set aside to macerate. In a pot, combine the 11/2 cups (300 g and 4 cups (32 fl oz/950 ml) water. Bring to a boil over high heat. Once boiling, remove from the heat and let the syrup cool completely in a container in the fridge. To serve, place the sugared yuzu fruit in the center of a punch bowl. In a clockwise pattern, place the pear slices, yuzu zest, and yuzu pith in an alternating pattern. Garnish in the center with pine nuts and pomegranate seeds. Gently pour the cold sugar syrup into the center, allowing each ingredient to float naturally in place. BanchanThe Korean Cookbook celebrates the ingredients, culture, and traditions of Korean cuisine hansik, with more than 350 recipes for traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This comprehensive culinary guide features recipes for pantry staples, fermented foods, rice, vegetables, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts and is organized by the traditional Korean meal, bap (rice) and banchan (side dishes). Written by acclaimed chef JP Park and culinary historian Jungyoon Choi and richly illustrated with stunning photography, The Korean Cookbook is the essential collection of recipes for the novice to the accomplished home cook. Next >