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    RecipesManiac.com   >   National + Regional Cookbooks   >   Asian   >   Korean
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    How to Cook dishes from Korea

    Korea Korean food is based on noodles, rices, meat, vegetables and tofu (known in Korea as "dubu"). Meals are usually served with many side dishes ("banchan"), as well as steamed rice, soup and kimchi (fermented vegetables, most often cabbage but sometimes cucumber or radish). Spices and seasonings are widely used, including doenjang (fermented soybean paste), garlic, ginger, gochujang (red chili paste), salt and soy sauce.

    Some popular Korean recipes and dishes include:
    • Bulgogi - Literally translated from Korean, Bulgogi means "fire meat". The dish consists of beef, shredded or thinly sliced, then cooked on a grill. Other meats may be substitued to create variations: chicken ("dak bulgogi"), pork ("dweji bulgogi"), or squid ("ojingeo bulgogi").

    • Galbi (or Kalbi) - Beef or pork ribs cooked on charcoal. A similar dish made using seasoned chicken is known as "dakgalbi".

    • Gamjatang - A spicy soup made using pork spine, potatoes and other vegetables, and green onions, hot peppers and sesame seeds.

    • Gujeolpan - Literally translated from Korean, Guljoelpan means "dish of nine dishes". This is a very elaborate meal, traditionally eaten by Korean nobility, which is served on a special plate divided into eight octagonal side sections, each containing meats and vegetables of a different type and color, and a ninth center section containing small pancakes.

    • Hoe - Thinly sliced raw fish, similar to Japanese cuisine's sashimi. The fish is usually dipped in a sauce, either chogochujang which is a sauce made from gochujang (red chili paste), or wasabi sauce, then wrapped in green leaves, and served on a bed of dangmyeon (cellophane noodles).

    • Japchae - Boiled potato noodles with spinach, beef, onion and carrots.

    • Jeongol - A stew made using seafood and vegetables.

    • Jokbal - Pig's trotters cooked in soy sauce and spices, deboned, and served with a shrimp sauce.

    • Kalguksu - Boiled flat noodles, usually in a broth containing anchovies and zucchini (courgettes).

    • Kimchi jjigae - A soup made using kimchi, pork and tofu.

    • Kongnamul-bap - Soybean sprouts served over rice.

    • Kongnamul-guk - A soup made from soybean sprouts.

    • Maeuntang - Hot and spicy fish soup.

    • Makchang - Grilled pork intestines, somewhat similar to chitterlings.

    • Ramyeon - The Korean version of Japanese ramen noodles. Spicy and cooked with meat and vegetables.

    • Samgyeopsal - Pork belly (similar to bacon), flavored and seasoned with garlic, sesame oil and salt, cooked on a grill. Slices of meat are placed inside lettuce or another leafy vegetable, along with cooked rice and ssamjang (a spicy paste). Green chillies, slices of raw garlic dipped in ssamjang and spring onion salad, are common accompaniments.

    • Sannakji - A small octopus, cut in pieces, lightly seasoned and served. The octopus pieces are usually still moving on the plate when the dish is served!

    • Tteok - A sweet dessert made from glutinous rice flour - there are hundreds of different variations.

    • Yukhoe - Raw beef, topped with a raw egg yolk, and seasoned with black pepper, garlic, gochujang (red chili paste), green onion, nashi pear, sesame seed and sesame oil, soy sauce and sugar.

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    Korean Cookbooks

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    Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook

    By Maangchi

    Rux Martin Houghton Mifflin Harcourt
    Released: 2015-05-19
    Hardcover (320 pages)

    Maangchi s Real Korean Cooking: Authentic Dishes for the Home Cook
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    • Rux Martin Houghton Mifflin Harcourt
    Product Description:
    A complete course on Korean cuisine for the home cook by the YouTube star and the world's foremost authority on Korean cooking

    Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap.

    For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal.

    With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.

    Korean Home Cooking: Classic and Modern Recipes

    By Sohui Kim

    Harry N. Abrams
    Released: 2018-10-16
    Hardcover (256 pages)

    Korean Home Cooking: Classic and Modern Recipes
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    Product Description:
    In Korean Home Cooking, Sohui Kim shares the authentic Korean flavors found in the dishes at her restaurant and the recipes from her family. Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to “taste of the hand,” or an ease and agility with making food taste delicious. With 100 recipes, Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, crisp mung bean pancakes, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae (blood sausage) and yuk hwe (beef tartare). With Sohui's guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking brings rich cultural traditions into your home kitchen.

    Seoul Food Korean Cookbook: Korean Cooking from Kimchi and Bibimbap to Fried Chicken and Bingsoo

    By Naomi Imatome-Yun

    Paperback (232 pages)

    Seoul Food Korean Cookbook: Korean Cooking from Kimchi and Bibimbap to Fried Chicken and Bingsoo
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    Product Description:
    Learn deliciously authentic Korean cooking, from traditional Korean favorites to modern recipes including Seoul-Style fusion.

    Food writer Naomi Imatome-Yun grew up in the American suburbs helping her Korean grandmother cook Korean classics and has spent over 15 years helping Korean Americans and non-Korean Americans alike discover how easy and delectable authentic Korean cooking can be.

    Seoul Food Korean Cooking includes:
    • 135 step-by-step recipes for Korean barbecue, kimchi, and more, including Sliced Barbecued Beef (bulgogi) like mom used to make and those Spicy Stir-Fried Rice Cakes (tteokbokki) you loved on your trip to Korea
    • Special chapters for Korean bar food (anju) like Pork Bone Soup (gamjatang) and fusion favorites like Army Base Stew (budae chigae)
    • An overview of Korean cooking and fun tidbits on food customs, table manners, and restaurant dining tips
    • Detailed lists of kitchen essentials, pantry staples, and Korean cooking ingredients, with photos and shopping resources to aid the home chef

    Cook Korean!: A Comic Book with Recipes

    By Robin Ha

    Released: 2016-07-05
    Paperback (176 pages)

    Cook Korean!: A Comic Book with Recipes
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    • Ten Speed Press
    Product Description:
    A New York Times bestseller 

    A charming introduction to the basics of Korean cooking in graphic novel form, with 64 recipes, ingredient profiles, and more, presented through light-hearted comics.

    Fun to look at and easy to use, this unique combination of cookbook and graphic novel is the ideal introduction to cooking Korean cuisine at home. Robin Ha’s colorful and humorous one-to three-page comics fully illustrate the steps and ingredients needed to bring more than sixty traditional (and some not-so-traditional) dishes to life.

    In these playful but exact recipes, you’ll learn how to create everything from easy kimchi (mak kimchi) and soy garlic beef over rice (bulgogi dupbap) to seaweed rice rolls (gimbap) and beyond. Friendly and inviting, Cook Korean! is perfect for beginners and seasoned cooks alike.

    Each chapter includes personal anecdotes and cultural insights from Ha, providing an intimate entry point for those looking to try their hand at this cuisine.

    Koreatown: A Cookbook

    By Deuki Hong

    Clarkson Potter Publishers
    Released: 2016-02-16
    Hardcover (272 pages)

    Koreatown: A Cookbook
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    • Clarkson Potter Publishers
    Product Description:
    A New York Times bestseller and one of the most praised Korean cookbooks of all time, you'll explore the foods and flavors of Koreatowns across America through this collection of 100 recipes.

    This is not your average "journey to Asia" cookbook. Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why through stories, interviews, and over 100 delicious, super-approachable recipes.

    It's spicy, it's fermented, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, the cookbooks have been focused on taking readers on an idealized Korean journey. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.

    Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine

    By Maangchi

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2019-10-29
    Hardcover (448 pages)

    Maangchi s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine
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    Product Description:
    Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking—until now. Maangchi’s Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture.

    The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit.
    Among the features:
    • Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs
    • Side plates that support and complement every Korean meal
    • Soups, hotpots, and stews, from bone broth to tofu stews
    • An array of different kimchis
    • A detailed photographic chapter on Korean cooking techniques

    Hundreds of striking, full-color photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish.

    A Korean Mother's Cooking Notes, Completely Revised and Expanded Deluxe Hardcover Edition

    By Chang Sun-Young

    Ewha Womans University Press
    Hardcover (280 pages)

    A Korean Mother s Cooking Notes, Completely Revised and Expanded Deluxe Hardcover Edition
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    Product Description:
    Ewha Womans University Press is pleased to publish a revised and expanded deluxe hardcover edition of A Korean Mother's Cooking Notes. Its first edition has long been one of the best and most representative of all Korean cookbooks, and has continually been enjoyed by all the generations of Koreans since its original publication in 1997. This new edition selectively chooses 126 authentic Korean recipes and introduces them with step-by-step instructions along with full-color pictures.

    This completely revised edition is organized into nine basic categories: rice and porridge, soup and stew, seasoned vegetable dishes, food cooked in sauces, broiled food, kimchi, pickled food, popular dishes and desserts. The book also contains two types of recipes: authentic recipes such as kimchi or vegetables mixed with rice (bibim bap) for the traditionalists, and quick and easy recipes such as rice with trumpet royal mushrooms (saesong-i beoseot bap) for those who are in a hurry yet still want a home-cooked meal. There are also detailed explanations of special holidays and occasions, like Korean Thanksgiving Day and birthdays, along with suggested menus for the settings. Finally, the revised edition also contains a simple and organized explanation of the commonly used ingredients.

    Chang Sun-young always explains her recipes step by step as if she is standing next to you, and always gives the specific measures of the ingredients in cups and spoons so that no matter who makes the dish, it will result in the same taste as the dish that she herself makes. Even novice cooks can prepare authentic Korean food, which has five thousand years of tradition, and have it taste just like mom used to make.

    She is not originally trained as a professional chef; rather, she is a housewife who loves her family very much. This book originated as a collection of notes and recipes to help her two daughters-in-law who lived away from her. She shares her years of experience and wisdom, ranging from how to clean the ingredients to how to preserve the foods to how to efficiently prepare the foods.

    A Korean Mother's Cooking Notes provides invaluable guidance to Korean home cooking and includes the secrets and wisdom from 40 years of experience of a devoted Korean housewife. This deluxe edition is a labor of love from the entire family. The older daughter-in-law helped with the preparation and presentation of the dishes for the pictures, and the younger daughter-in-law translated the book.

    Even in the United States, this book is consistently requested among 2nd and 3rd generation Korean Americans. We hope that this book will be a guide to the Korean culinary arts for those who are genuinely interested in Korean culture and cooking. This new deluxe edition, completely revised and updated, and now in hardcover, will be a treasured gift and constant resource for everyone who loves Korean cooking.

    Korean Food Made Simple

    By Judy Joo

    Houghton Mifflin
    Released: 2016-05-03
    Hardcover (288 pages)

    Korean Food Made Simple
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    • Houghton Mifflin
    Product Description:
    125 simple Korean recipes from the host of the Cooking Channel television show of the same name

    In Korean Food Made Simple, Judy Joo, host of the Cooking Channel’s show of the same name and Food Network regular, brings Korean food to the masses, proving that it’s fun and easy to prepare at home. As a Korean-American, Judy understands how to make dishes that may seem exotic and difficult accessible to the everyday cook. The book has over 100 recipes including well-loved dishes like kimchi, sweet potato noodles (japchae), beef and vegetable rice bowl (bibimbap), and Korean fried chicken, along with creative, less-traditional recipes like Spicy Pork Belly Cheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame Mushy Peas. In addition, there are chapters devoted to sauces, desserts, and drinks as well as a detailed list for stocking a Korean pantry, making this book a comprehensive guide on Korean food and flavors. Enjoying the spotlight as the hot Asian cuisine, Korean food is on the rise, and Judy’s bold and exciting recipes are go-tos for making it at home.

    Beauty of Korean Food: With 100 Best-Loved Recipes

    By Institute of Traditional Korean Food

    Brand: Hollym International Corporation
    Perfect Paperback (261 pages)

    Beauty of Korean Food: With 100 Best-Loved Recipes
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    • Used Book in Good Condition
    Product Description:
    Korean food has been praised as a hearty, slow-cooked, healthy cuisine due to its integration with the different seasons, regional specialties, harmony of food ingredients and combination of food groups. Despite the high interest in Korean food by people around the world, this is the first book to introduce Korean food with internationally accessible recipes. As part of the "Research and Development Project for Standardization of Korean Cuisine", this book is designed to standardize the recipes of the selected 100 Korean foods by using the international system of units (SI unit) and to present the pleasure of cooking healthy Korean food in an approachable way for everyone to enjoy.


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