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

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The book turns all knowledge of traditional Korean cuisine into attractive dishes right in your kitchen. The author subtly put novelty and modernity into the formulas. That creates a different taste and emotion when you enjoy the food. Jeonggwa (정과 正果" (in Korean). Nate / EncyKorea. Archived from the original on 21 March 2007 . Retrieved 5 August 2008. Naengmyeon cold noodles are nutritious and palatable with chewy noodles, cool beef broth, and pear sweetness. Which Are the Best Korean Cookbooks You Must Have In 2023? in Korean). JoongAng Ilbo via Daum News. 1 April 2008. Archived from the original on 3 July 2015 . Retrieved 2 July 2015.

Hongu, Nobuko; Kim, Angela S.; Suzuki, Asuka; Wilson, Hope; Tsui, Karen C.; Park, Sunmin (September 2017). "Korean kimchi: promoting healthy meals through cultural tradition". Journal of Ethnic Foods. 4 (3): 172–180. doi: 10.1016/j.jef.2017.08.005.The K Following a traditional Korean diet may lower the risk of some health issues including obesity and metabolic syndrome with a decrease in body mass index (BMI), body fat percent, and low-density lipoprotein (LDL) cholesterol. [67] Fermented foods like kimchi and doenjang contain probiotics which may boost immunity and reduce the incidence or severity of allergic conditions such as asthma and atopic dermatitis. It may also lower the risk of cardiovascular and chronic metabolic diseases such as hypertension and diabetes. [68] Not only brings great taste, but Korean cuisine also preserves artistic and sophisticated features in the way of decoration and arrangement of the table. Looking at a Korean meal, you can see the thoughtfulness and respect for the eater. There are some specific arrangement rules:

The Kimchi Cookbook” is an excellent work on Korean Kimchi-making techniques. The founder of Mother-in-Law’s Kimchi, Lauryn Chun, and Kimchi-loving food writer, Olga Massov, have brought insights into the Kimchi everyone loves. The book also gives you various ways to make fermented foods, from traditional Kimchi and time-saving salads to suitable recipes for spring, summer, and winter vegetables. Beautiful photos and funny writing style of the authors also satisfy you. The author has been teaching Chinese cookery for over forty years and it shows, the recipes are clear, detailed, and Hom is ready to impart his decades of knowledge to you here. Not all cookbooks are meant for all skill levels. Some are advertised as beginner’s cookbooks and cover basic, easy recipes. They’re great for building cooking skills and know-how, but more experienced cooks may find it too simple. It’s important to find a cookbook within your skill level—if it’s too complicated, you could become discouraged, and if it’s too easy, it’s not as fun or satisfying. Keep in mind that different recipes within the same cookbook might vary in difficulty. Don’t be tempted to skip “The Korean Pantry” chapter. It’s filled with immensely useful information, including what brands of ganjang (Korean soy sauce), sesame oil and dangmyeon (sweet potato noodles) to look for, how to shop for gochugaru (Korean red chile flakes) or rice cakes, and what a difference a great doenjang (fermented soybean paste) or gochujang (fermented red chile paste) makes. Kim offers an invaluable paragraph about cleaning, long-rinsing and slicing scallions — and then squeezing them dry in a kitchen towel and letting them air-dry 10 minutes. That way you can store them, covered, in the fridge, and they’ll be “fluffy and light” when you’re ready to use them.

125 recipes over 300 pages

Whether you don't know much about Korean food or you've watched every Mukbang video on YouTube, these cookbooks from Korean authors will show you how to recreate popular K-food staples at home and discover dishes you're hard pressed to find at stateside restaurants. Best Vegan: The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen, by Joanne Lee Molinaro Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023 . Retrieved 22 November 2015. Everyone from Maangchi lifers to people who have never cooked Korean food before will find a great entry point and plenty to love and explore.’– VICE

Korean food is incredibly diverse. A typical meal uses a myriad of spices and sauces, features both hot and cold dishes, and has an emphasis on meats and vegetables. It should come as no surprise that Koreans utilize a variety of cooking methods, as well. There are 135 detailed recipes to help you cook Korean Kimchi and BBQs. In particular, a specific chapter guides you through cooking Korean fusion dishes and bar dishes.Gui are grilled dishes, which most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetable ingredients. At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ssamjang (a mixture of gochujang and dwenjang), and other seasonings. The suffix gui is often omitted in the names of meat-based gui such as galbi, the name of which was originally galbi gui. Rice is used to make a number of items, outside of the traditional bowl of plain white rice. It is commonly ground into a flour and used to make rice cakes called tteok in over two hundred varieties. It is also cooked down into a congee ( juk) or gruel ( mieum) and mixed with other grains, meat, or seafood. Koreans also produce a number of rice wines, both in filtered and unfiltered versions. Grains have also been used for centuries to make misu and misu-garu, drinks made from grain powder that are sometimes used as meal supplements. [28] Fruits [ edit ] It’s a rare chef cookbook that’s filled with recipes that are approachable and practical enough for home cooks, and My Korea is all that and then some. Especially if you’re new (or newish) to Korean cooking, I’d recommend starting at the beginning and reading the whole intro. Kim’s taste-memories of visiting his relatives in South Korea when he was a small child speak volumes about the heart and soul of Korean food; reading about them is a gorgeous immersive education in itself. Cost, Bruce. Asian ingredients: a guide to the foodstuffs of China, Japan, Korea, Thailand, and Vietnam. New York: Harper Perennial, 2000. ISBN 0-06-093204-X