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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.

    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.

    Cook Korean!: A Comic Book with Recipes: A Cookbook

    By Robin Ha

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

    Cook Korean!: A Comic Book with Recipes: A Cookbook
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    • Ten Speed Press
    Product Description:
    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.

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

    By Naomi Imatome-Yun

    CALLISTO
    Paperback (232 pages)

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

    Korean Cookbook: 100+ Authentic Korean Dishes to Cook at Home

    By Jiu Chung

    Independently published
    Paperback (201 pages)

    Korean Cookbook: 100+ Authentic Korean Dishes to Cook at Home
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    Product Description:

    **Buy the new Paperback version today and receive the Kindle version absolutely FREE!

    Are you fascinated by Korean cooking? do you think it is difficult to learn korean cuisine? Would you like to learn how to prepare delicious dishes for yourself or for your family? 


    The Korean Cookbook gets you started on this journey with 100+ recipes that explore the wide range of what is available from this unique culture.


    This kind of food is also very healthy, emphasizing balance and the utilization of all five main tastes: salty, sweet, sour, spicy, and bitter.


    This book contains:


    • Korean foods and their properties

    • The most popular National Korean Dishes

    • Delicious Sides to accompany your Dishes and get the best serving

    • To complete your meals with Korean Traditional Desserts and Drinks

    • And much more...  

    It also provides a background in the philosophy behind Korean style cooking and some assistance in identifying key ingredients and utensils often used in preparing meals.

    The variety and uniqueness of Korean food have been rightfully gaining recognition over the last decade; immerse yourself in this emerging cuisine and learn to create a whole new experience of dining.


    now you can start cooking the best korean recipes!


    SCROLL UP AND CLICK "BUY NOW" BUTTON!





    Korean Cookbook: 150 Authentic Meals to Cook at Home

    By Jack Johns

    Independently published
    Paperback (86 pages)

    Korean Cookbook: 150 Authentic Meals to Cook at Home
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    Product Description:

    Korean food is one of the most mysterious and interesting types of cuisine.

    The Korean cuisine as Japanese and Chinese has a long and ancient history. It has its own traditions and ancient recipe.

    Nevertheless, Korean food is thinly intertwined with different types of cuisines.

    Inside we collected only best Korean recipes for:

    • Breakfast
    • Lunch
    • Sides
    • Dinner
    • Desserts
    • Seafood
    • Snacks
    • Meat
    • Poultry

    Check out some of the recipes:

    • Aromatic squid rings
    • Scallop stew
    • Stuffed potatoes with the cauliflower
    • Grilled whole cod
    • Honey chicken
    • Korean tomato meatloaf

    Get your copy now

    My Rice Bowl: Korean Cooking Outside the Lines

    By Rachel Yang

    SASQUATCH
    Released: 2017-09-26
    Hardcover (320 pages)

    My Rice Bowl: Korean Cooking Outside the Lines
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    • SASQUATCH
    Product Description:
    From James Beard Best Chef-nominee Rachel Yang, My Rice Bowl is a cookbook with 75 recipes based on her deeply comforting Korean fusion cuisine, inspired by cultures from around the world.
     
    As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland's Revelry, chef Rachel Yang delights with her unique Korean fusion—think noodles, dumplings, pickles, pancakes, and barbecue. Along with her husband, Seif Chirchi, Yang serves food that exemplifies cross-cultural cooking at its most gratifying. In the cookbook you’ll find the restaurants’ kimchi recipe, of course, but there’s so much more—seaweed noodles with crab and crème fraîche, tahini-garlic grilled pork belly, fried cauliflower with miso bagna cauda, chipotle-spiked pad thai, Korean-taco pickles, and the ultimate Korean fried chicken (served with peanut brittle shards for extra crunch). There are rice bowls too—with everything from lamb curry to charred shiitake mushrooms—but this book goes way beyond bibimbap.
     
    In many ways, the book, like Yang’s restaurants, is analogous to a rice bowl; underpinning everything is Yang’s strict childhood in Korea and the food memories it engrained in her. But on top you’ll taste a mosaic of flavors from across the globe, plus a dash of her culinary alma maters, Per Se and Alain Ducasse. This is the authentic, cutting-edge fusion food of a Korean immigrant who tried everything she could to become an American, but only became one when she realized that her culture—among many—is what makes America so delicious today.

    Quick & Easy Korean Cooking for Everyone (Quick & Easy Cookbooks Series)

    By Ji Sook Choe

    Brand: Japan Publications Trading
    Released: 2003-08-15
    Paperback (112 pages)

    Quick & Easy Korean Cooking for Everyone (Quick & Easy Cookbooks Series)
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    • Used Book in Good Condition
    Product Description:
    This book will enable anyone to start cooking Korean cuisine, even beginners.


     
     


     
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