Authentic Recipes from Korea: 63 Simple and Delicious Recipes from the land of the Morning Calm (Authentic Recipes Series)
David Clive Price, Injoo Chun
Format: PDF / Kindle (mobi) / ePub
Make simple and delicious Korean dishes with this easy-to-follow Korean cookbook.
This unique Korean cookbook of over 60 recipes, created by the celebrated chefs of the Sorabol Restaurant in the Shilla Hotel, Seoul, reveals the treasures of Korean cooking. Discover the all-time favorites — beef bulgogi, steamed chicken with ginsing, and stuffed cucumber kimchi — as well as other delicious and easy-to-prepare dishes such as Guljeolpan (nine-sectioned royal platter), Shinseolo (vegetables, fish, nuts, vegetables — boiled at the table), Bibimbap (steamed rice with vegetables and red chili bean paste), and Korean Festive Cakes.
Stunning location photography, detailed information on ingredients, and insights into the culture of his fascinating country make this Korean cooking book the perfect companion for your adventure into Korean cuisine.
Delicious Korean recipes include:
- Classic Chinese Cabbage Kimchi
- Traditional Rice Flour Pancake Rolls
- Mushroom Casserole
- Stewed Beef Ribs
- Grilled Red Snapper
- Ginger Cookies Dipped in Honey
Skewers or Fresh Seafood Pancakes. Main dishes could include a balance of meat, poultry, seafood and vegetable dishes, such as Transparent Noodles with Beef and Vegetables, Beef Bulgogi or Fried Kimchi Rice with Beef. Numerous side dishes can include a healthy vegetable dish, like Seasoned Korean Vegetables or Classic Chinese Cabbage Kimchi, or a hearty Braised Garlic Soy Beef dish. You can also serve individual bowls of rice and a soup such as Pollack Soup with Daikon or Vegetables and Tofu
any excess flour. Heat the oil in a deep saucepan until very hot. Dip the carrot in the egg and fry until light golden brown, about 2 to 3 minutes, then remove and drain on paper towels. Repeat with the mushrooms and tofu, first coating in flour, then dipping in egg, and shallow fry. Drain and set aside. 2 To prepare the Meatballs, season the meat with the garlic, sesame oil, salt and pepper, and mix well. Pinch about 1 heaped teaspoon of minced meat and roll to form small balls. Dredge the
ml) beef stock (page 42) 2 (optional) 78 Main Courses 1 Mix all the Bulgogi Marinade ingredients together and combine with the beef in a large bowl. Cover and marinate for 2 hours. 2 Heat a large skillet or frying pan, add the beef, onion, leek and mushrooms, and stir-fry over high heat for about 4 minutes, or until the beef is cooked. 3 Garnish with the sesame seeds. Serve with chili bean paste (gochujang), lettuce leaves, sesame leaves, sliced raw garlic and sliced green chili on the side.
Preparation time: 7 mins + 4 hours marinating time Cooking time: 7 mins Galbi Jjim 2 lbs (1 kg) beef ribs, cut into bitesized pieces 3–4 tablespoons soy sauce 21/2 tablespoons rice wine or sake 2 teaspoons sesame oil 1 tablespoon sugar 6–8 cloves garlic, minced 2 spring onions, halved 1/ teaspoon freshly ground black 2 pepper 2 dried black Chinese mushroom, soaked in hot water for 30 minutes, stem discarded and cap sliced 1 small carrot, peeled and thickly sliced 14 oz (400 g) daikon radish
rinsed and scalded in hot water before use. Store unused shoots in the refrigerator, immersed in water. If you change the water daily, bamboo shoots keep for up to 10 days. Bean sprouts grown from mung beans are the common variety available in most supermarkets. Soybean sprouts, a larger variety, are also available in many stores. Soybean sprouts take a little longer to cook, have a nutty flavor, and are excellent blanched or stir-fried with chives and fish sauce or sesame oil as a side dish.