For me, cooking is much more than a means of survival or a source of pleasure. It’s a living witness to history and culture through the taste, presentation and enjoyment of food. Korean culinary culture was handed down to me by my grandmother and my mother. As a child in Korea, I still remember the mountains of cabbage that filled our living room once a year to prepare kimchi as a family, chillies drying in the sun and the peculiar smell of fermenting soy that would, in a few months, turn into delicious doenjang paste. The mantras of the women in my family still resonate in me when I cook: the order of ingredients, the completeness of colours and the balance of chilli in a dish. Contrary to popular belief, Korean cuisine is simple. More than anything, it is an art of living. A traditional Korean meal, as we share it, is composed of several small dishes, meaning that people can come and go as they please. In this book, you will find a wide variety of traditional, simple and tasty family recipes as well as all the secrets for cooking them at home. You will also have the opportunity to learn new techniques, such as homemade fermentation, and discover new ingredients that you will easily find in specialised grocery stores or order online. So, take the plunge, come into my kitchen and learn to prepare delicious Korean meals at home. Jina Jung My Korean Kitchen 4 5 For me, cooking is much more than a means of survival or a source of pleasure. It’s a living witness to history and culture through the taste, presentation and enjoyment of food. Korean culinary culture was handed down to me by my grandmother and my mother. As a child in Korea, I still remember the mountains of cabbage that filled our living room once a year to prepare kimchi as a family, chillies drying in the sun and the peculiar smell of fermenting soy that would, in a few months, turn into delicious doenjang paste. The mantras of the women in my family still resonate in me when I cook: the order of ingredients, the completeness of colours and the balance of chilli in a dish. Contrary to popular belief, Korean cuisine is simple. More than anything, it is an art of living. A traditional Korean meal, as we share it, is composed of several small dishes, meaning that people can come and go as they please. In this book, you will find a wide variety of traditional, simple and tasty family recipes as well as all the secrets for cooking them at home. You will also have the opportunity to learn new techniques, such as homemade fermentation, and discover new ingredients that you will easily find in specialised grocery stores or order online. So, take the plunge, come into my kitchen and learn to prepare delicious Korean meals at home. Jina Jung My Korean Kitchen 4 5 RESOURCES 206 밥 8 RICE 전과 튀김반죽 24 NOODLES, PANCAKES & FRITTERS 채소 58 VEGETABLES 육류와 가금류 124 MEAT & POULTRY 생선과 해산물 168 FISH & SEAFOOD 다과 186 DESSERTS & DRINKS 김치와 장아찌 88 KIMCHI & PICKLESRESOURCES 206 밥 8 RICE 전과 튀김반죽 24 NOODLES, PANCAKES & FRITTERS 채소 58 VEGETABLES 육류와 가금류 124 MEAT & POULTRY 생선과 해산물 168 FISH & SEAFOOD 다과 186 DESSERTS & DRINKS 김치와 장아찌 88 KIMCHI & PICKLESRICE When I was a girl, my grandfather used to tell me: ‘Finish your rice to the last grain, thinking of the efforts of those who grow it.’ 밥RICE When I was a girl, my grandfather used to tell me: ‘Finish your rice to the last grain, thinking of the efforts of those who grow it.’ 밥White rice Purple rice HEENBAP JAPGOKBAP 흰밥 잡곡밥 Put the rice in a bowl and cover with water. Mix lightly using your hand. Empty the water for the first time. Repeat the process twice. Place the rice in a Dutch oven and cover with the 500 ml (2 cups) water. Leave to soak for 30 minutes. Cover the Dutch oven and heat over a high heat for 10 minutes. When it first comes to the boil, open the lid for a few seconds to prevent it from overflowing and then close again. Repeat this process for the next three times it boils. If the pan looks like it will overflow, then reduce the heat to low, leaving covered. Cook for 10 minutes before turning off the heat. Stand for 15 minutes, covered, before serving. Put the white rice, black rice, quinoa, bulgar and lentils in a bowl and cover with water ( A). Mix lightly using your hand ( B–C). Empty the water. Repeat the process twice. Once the rice is well drained, cover with the 600 ml (21⁄3 cups) water (D). Leave to soak for 40 minutes (E). Place the mixture in a Dutch oven, cover and heat over a high heat until boiling. When it first comes to the boil, open the lid for a few seconds to prevent it from overflowing and then close again (F). Repeat this process for the next three times it boils if it looks like the pan will overflow. After 10 minutes, reduce the heat to low, leaving it covered. Cook for 10 minutes, then turn off the heat. Stand for an additional 15 minutes, covered, before serving. SERVES 4 Preparation 5 minutes Resting 45 minutes Cooking 20 minutes INGREDIENTS 350 g (12 oz) short-grain white rice 500 ml (2 cups) water SERVES 4 Preparation 5 minutes Resting 55 minutes Cooking 20 minutes INGREDIENTS 160 g (5¾ oz) short-grain white rice 45 g (1½ oz) black rice 30 g (1 oz) quinoa 40 g (1½ oz) bulgar 40 g (1½ oz) green lentils 600 ml (2 cups) water A D EF BC RICE 10 A D EF BC NOTE Rice mixed with other grains or legumes is known for its flavour but also for being easier to digest.White rice Purple rice HEENBAP JAPGOKBAP 흰밥 잡곡밥 Put the rice in a bowl and cover with water. Mix lightly using your hand. Empty the water for the first time. Repeat the process twice. Place the rice in a Dutch oven and cover with the 500 ml (2 cups) water. Leave to soak for 30 minutes. Cover the Dutch oven and heat over a high heat for 10 minutes. When it first comes to the boil, open the lid for a few seconds to prevent it from overflowing and then close again. Repeat this process for the next three times it boils. If the pan looks like it will overflow, then reduce the heat to low, leaving covered. Cook for 10 minutes before turning off the heat. Stand for 15 minutes, covered, before serving. Put the white rice, black rice, quinoa, bulgar and lentils in a bowl and cover with water ( A). Mix lightly using your hand ( B–C). Empty the water. Repeat the process twice. Once the rice is well drained, cover with the 600 ml (21⁄3 cups) water (D). Leave to soak for 40 minutes (E). Place the mixture in a Dutch oven, cover and heat over a high heat until boiling. When it first comes to the boil, open the lid for a few seconds to prevent it from overflowing and then close again (F). Repeat this process for the next three times it boils if it looks like the pan will overflow. After 10 minutes, reduce the heat to low, leaving it covered. Cook for 10 minutes, then turn off the heat. Stand for an additional 15 minutes, covered, before serving. SERVES 4 Preparation 5 minutes Resting 45 minutes Cooking 20 minutes INGREDIENTS 350 g (12 oz) short-grain white rice 500 ml (2 cups) water SERVES 4 Preparation 5 minutes Resting 55 minutes Cooking 20 minutes INGREDIENTS 160 g (5¾ oz) short-grain white rice 45 g (1½ oz) black rice 30 g (1 oz) quinoa 40 g (1½ oz) bulgar 40 g (1½ oz) green lentils 600 ml (2 cups) water A D EF BC RICE 10 A D EF BC NOTE Rice mixed with other grains or legumes is known for its flavour but also for being easier to digest.Next >