Published by Periplus Editions (HK) Ltd.
Copyright © 2003 Periplus Editions (HK) Ltd. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher.
ISBN: 978-1-4629-1199-8 (ebook)
Printed in Singapore 1301CP
15 14 13
10 9 8 7 6 5 4 3
Distributors
Asia Pacific: Berkeley Books Pte Ltd,
61 Tai Seng Avenue, #02-12,
Singapore 534167
Tel (65) 6280 1330; Fax (65) 6280 6290.
Indonesia: PT Java Books Indonesia,
Kawasan Industri Pulogadung
Jl. Rawa Gelam IV No. 9
Jakarta 13930, Indonesia
Tel: 62 (21) 4682 1088; Fax: 62 (21) 461 0206.
Photography: Minori Kawana
Design: Periplus Design Team
Yu-kyoung Moon
Jonathan Hopfner
PERIPLUS EDITIONS
Singapore • Hong Kong • Indonesia
Introduction
Much like the country itself, Korean cuisine sits in the shadows of its larger neighbors. While many Chinese and Japanese dishes have become household names the world over, Korean delicacies remain a relative unknown to many, defined only by the spicy cabbage kimchi or marinated barbecued beef (bulgogi or kalbi).
But as more people acquaint themselves with the sheer variety of flavors and healthy properties of Korean cuisine the situation is unlikely to stay the same for long. Hearty and unpretentious, it is comfort food in the truest sense of the word, built expressly to enhance the diner’s well being.
Korean food has been shaped by the harsh weather but fertile land of the country that gave birth to it. Thick stews and fiery marinades are designed to warm the body or ward of winter chills, while tangy salads and light soups refresh the mind and provide a respite from the heat of summer. It is satisfying without being overwhelming, often characterized by generous helpings of meat and fish but packed with vegetables and low in fat.
And then there are the seasonings. The liberal use of potent red pepper paste, fresh garlic, ginger and nutty sesame oil gives Korean dishes the bold flavors that linger in the memory long after the meals are over. Add to this the fact that it’s easy to prepare and conducive to sharing, and it becomes clear that it’s only a matter of time before Korean food assumes a more prominent place in the culinary spotlight.
The recipes in this book attempt to introduce the reader to some lesser-known Korean dishes as well as the classic standards, hopefully providing a glimpse of the quality and diversity of the country’s dining traditions in the process.
Basic Korean Ingredients
Bamboo shoots are crisp and white, from an edible species of bamboo commonly used in Korean and Chinese dishes. Outside of Asia they are easily found in most supermarkets, but often only in canned form. Fresh bamboo shoots are sometimes available in plastic packets. If bought fresh from an Asian market, the shoots should be peeled and boiled for 20 minutes before using.
Chinese chives, also known as garlic chives, have a garlicky flavor and aroma. Unlike Western chives, which have rounded stems, Chinese chives resemble flat spring onions and are sold in bunches in the produce section of Asian food stores. When buying, look for fresh stems—the ends should snap off easily.
Chinese pears, also known as Asian or nashi peas, are brown on the outside with a crisp, translucent flesh inside that is juicy and sweet. They resemble apples more than pears. This crunchy, fragrant fruit is excellent raw. Substitute other varieties of golden yellow or light yellow pears from China or Japan. For marinades, regular pears may also be used.
Chinese red dates or jujubes are dark red berries nearly always sold dried, and commonly available at Asian or gourmet markets. Used in soups and stews, these dates are soft and very sweet when cooked. Like ginseng, red dates are believed to have health-enhancing properties.
Daikon radishes are large, white root vegetables with a clean, slightly sweet flavor. They are easy to find in supermarkets or Asian markets. The average daikon ranges from 12-30 cm (5-11 in) in length and is about 5-7 cm (2-3 in) wide. The radish is often added to Korean soups and stews, grated for use as a garnish, or pickled to make certain varieties of kimchi. When shopping for daikon, look for ones with relatively smooth skins that are firm. These remain fresh for up to a week if stored in the refrigerator in an air-tight container.
Ginseng is a thin root with a radish-like consistency and a bitter taste. It is valued in Korean cuisine for its flavor and medicinal properties. It is commonly found in Asian markets, most often in dried or powdered form. Both dried and powdered ginseng may be used in recipes calling for fresh ginseng.
Japanese cucumbers are small, slender cucumbers with a prickly surface, similar to pickling gherkins, which make a good substitute. With their thin skin and small seeds, there is no need to peel or deseed Japanese cucumbers.
Korean blackbean paste (jajang) is a thick, black sauce made from fermented soybeans. It has a unique salty flavor with slight hints of caramel and is used in Chinese-inspired dishes in Korea. A Chinese import, jajang is often sold under its Chinese name, ja jiang or zha jiang. Dark Japanese miso paste may be used as a substitute, although the taste is rather different.
Korean chili powder (gochugaru) adds much of the heat associated with Korean food and finds its way into almost every dish. It is made from potent red chili peppers that are dried in the sun and then round. The result is darker and coarser than varieties of ground chili seen elsewhere and has a slightly burnt flavor. This powder is easy to find in Korean markets. When it is not available, other chili powders can be used in its place, though the amounts should be adjusted to taste as the heat levels vary widely. Some cooks recommend a blend of cayenne pepper and paprika as a substitute—1 teaspoon for each teaspoon of Korean chili powder.