TASTE KOREA Korean recipes with local ingredients Ae Jin Huys
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CONTENTS
7
CONTENTS.............................................................7 PREFACE AE JIN HUYS.........................................9 INDEX.......................................................... 10-15 WOOK WAN SEUNIM.............................................. 17 GOOD TO KNOW.................................................... 20 PRACTICAL TIPS................................................ 28 RECIPES......................................................30-169 MOON SUNG HEE.................................................. 33 KOH EUN JEONG.................................................. 38 YUN WANG SOON.................................................. 52 KIM EUN YOUNG.................................................. 84 KIM DO YUN....................................................... 93 JANG BO HYUN.................................................. 161 SOY (VIB)....................................................... 171 JANG RECIPES........................................... 174-199 GU BON IL....................................................... 188 CHUNG CHUNG KEE............................................ 196 JUKJANGYEONG.................................................. 200 ACKNOWLEDGMENTS............................................ 209 COLOFON........................................................... 210
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PREFACE BY THE AUTHOR
9
One of the earliest memories from my short-lived childhood in Korea is that of the earthen jars (onggi) in our garden. They contained homemade jang and I still remember often sneaking by and stealthily dipping my finger in them. And though I rediscovered this taste only many years later, I am convinced that these Korean umami flavours have strongly influenced my taste buds all this time. With this recipe book, I want to share with others the wonder that carries me on my quest to rediscover Korean cuisine. And where else to start than with its essence, the well-known jang that so typifies Korean cooking. Jang always refers to the three most important seasonings: fermented soy sauce, soybean paste, and chilli paste (gangjang, doenjang, gochujang). Over the years I have collected countless Korean recipes by tasting in numerous eateries, watching housewives at the stove, receiving teaching from many chefs and, of course, scouring the omniscient digital information network. Yet over time, progressively, I learned to develop my own personal taste and to adapt classical Korean recipes by cooking with local ingredients. This is how the concept of my second cookbook was created: if you have one or more jars of jang at home, you can open this book on any humdrum evening and cook Korean. For a more festive meal, you can select specific recipes for sharing dishes and serve them Korean style. On top of that, you will find recipes from my masters – including how to make jang yourself, a challenge for the more experienced fermentation enthusiasts. Here I hope to pass along some of their inspiring vision and their stories, offering a view of food that differs from a mere routine pleasure or daily obligation.
먹자!
MOKJA! LET’S EAT!
10
INDEX CHINESE CABBAGE PICKLED VEGETABLES WITH SOY SAUCE 모듬 장아찌 – modeum jangajji STEW OF PICKLED VEGETABLES WITH SOY SAUCE 모듬 장아찌 지짐이 – modeum jangajji jijimi HOTPOT OF CHINESE CABBAGE AND BEEF STEAKS 밀푀유 나베 – millefeuille nabe
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ENOKI ENOKI AND SOYBEAN PASTE SEASONING 팽이버섯 강된장 – paengibeoseot kangdoenjang
39
DAIKON RICE WITH DAIKON 무밥 – mubap
41
GARLIC PICKLED GARLIC 마늘 장아찌 – maneul jangajji
43
EGGS DRUG EGGS WITH SOY SAUCE 마약계란 장 – mayakgyeran jang
45
CHICKEN SPICY CHICKEN STEW 닭도리탕 – dakdoritang BRAISED CHICKEN 닭 찜 – dak jjim NORTH KOREAN CHICKEN SALAD 이북식 닭무침 – iboksik dakmuchim SEA BASS SEA BASS SALAD 농어회 무침 – nongeowhe muchim
47 49 51
57
SQUID FRIED SQUID 오징어 볶음 – ojingeo bokkeum
59
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INDEX PORK GRILLED PORK SATAY 돼지 맥적 구이 – dwaeji maekjeok gui BRAISED PORK SHANK 족발 – jokbal CHARD GLASS NOODLES WITH CHARD 근대 잡채 – geundae japchae
11 60 61
63
OCTOPUS FENNEL SALAD WITH OCTOPUS 문어 펜넬 무침 – muneo fennel muchim
65
BEEF BEEF TARTARE 육회 – yukhwe BRAISED BEEF RIB 갈비 찜 – galbi jjim MARINATED BEEF SLICES 소고기 불고기 – sogogi bulgogi
67 68 69
PEPPERS FRIED PORK MEDALLIONS WITH PEPPERS 파프리카 제육볶음 – paprika jeyuk bokkeum
71
TOMATO TOMATO CARPACCIO 토마토 카르파치오 – tomato carpaccio
73
SALMON PICKLED SALMON 연어장 – yeoneojang
75
SWEET POTATO SWEET POTATO WITH CHICKEN 고구마 닭갈비 – goguma dakgalbi
77
PUMPKIN ROASTED PUMPKIN 호박 구이 – hobak gui
79
12
INDEX
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CARROT CARROT PANCAKE 당근 전 – dangeun jeon POTATO BRAISED BABY POTATO AND CHESTNUT 감자밤 조림 – gamjabam jorim BRAISED POTATOES WITH SOYBEAN PASTE 된장감자 조림 – doenjanggamja jorim ONION PICKLED ONION 양파 장아찌 – yangpa jangajji SCALLOP SCALLOP SALAD 가리비 샐러드 – garibi salade YUJA MAYONNAISE 유자 마여내스 – yuja-mayonaise JUKJANGYEON DOENJANG PESTO 죽장연 된장 페스토 – jukjangyeon doenjangpesto OYSTER MUSHROOM RICE PORRIDGE WITH OYSTER MUSHROOM 느타리버섯 죽 – neutaribeoseot juk
81
82 83
87
89 90 91
95
TOFU SILKEN TOFU WITH SOY SAUCE 연두부 – yeondubu FRIED TOFU 두부 구이 – dubu gui
97 99
COD SPICY FISH SOUP 매운 탕 – maeun tang
101
MACKEREL STEWED MACKEREL 고등어 조림 – godeungeo jorim
103
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INDEX MUSSEL STEAMED MUSSELS WITH DOENJANG 홍합 된장 찜 – honghap doenjang jjim
13 105
AUBERGINE STEAMED AUBERGINE 가지찜 – gaji jjim AUBERGINE WITH CHILLI PASTE AND RICE 고추장 가지덮밥 – gochujang gaji deopbap
107 109
RED CABBAGE RICE BOWL WITH RED CABBAGE AND RAW FISH 적양배추 회덮밥 – jeokyangbaechu hwedeopbap
111
LETTUCE FLOWER STALK SEASONED LETTUCE FLOWER STALKS 상추꽃대 나물 – sangchukkottae namul
113
PRAWN PRAWN PANCAKE 새우전 – saeujeon
115
JERUSALEM ARTICHOKE PICKLED JERUSALEM ARTICHOKE 돼지감자 장아찌 – dwaejigamja jangajji
117
BUCKWHEAT NOODLES BUCKWHEAT NOODLES WITH PERILLA OIL 들기름 막국수 – deulkireum makguksu
119
ERYNGII SWEET FRIED ERYNGII 새송이 강정 – saesongi kangjong
121
SHIITAKE STEW OF SHIITAKE WITH FAST FERMENTED SOYBEAN PASTE 표고버섯 청국장 찌개 – pyogobeoseot cheonggukjang jjigae
123
14
INDEX
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SALSIFY BRAISED SALSIFY 서양우엉 조림 – seoyangueong jorim
125
SEAWEED SEAWEED SOUP 미역 국 – miyeok guk
127
SAVOY STUFFED SAVOY CABBAGE ROLLS 사보이 양배추 만두 – savoy yangbaechu mandu
129
BROCCOLI STEAMED BROCCOLI 브로컬리 찜 – broccoli jjim
131
SPINACH SEASONED SPINACH 시금치 나물 – sigeumchi namul
133
KALE KALE PANCAKE WITH FERMENTED SAUCE 케일 장떡 – kale jangtteok CRISPY FRIED KALE 케일 튀김 – kale twigim CHERVIL CHERVIL SOUP 처빌 국 – cheobil guk CHERVIL RICE BALLS 처빌 주먹밥 – cheobil jumeokbap BEAN LEAF PICKLED BEAN LEAVES WITH SOYBEAN PASTE 콩잎 된장 장아찌 – kongiep doenjang jangajji CUCUMBER COLD WHEAT NOODLES WITH CUCUMBER 오이 비빔 국수 – oi bibim guksu CUCUMBER SALAD 오이 무침 – oi muchim
135 137
139 141
143
145 147
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INDEX
15
POINTED CABBAGE GRILLED POINTED CABBAGE 고깔양배추 구이 – gokkalyangbaechu gui
149
SPRING ONION PRAWN PANCAKE WITH SPRING ONION 새우 파전 – saeu pajeon
151
WILD GARLIC PICKLED WILD GARLIC 명이 장아찌 – myeongi jangajji
153
FENNEL FENNEL SALAD 펜넬 무침 – fennel muchim
155
COURGETTE COURGETTE PANCAKE 애호박 전 – aehobak jeon
157
ASPARAGUS ASPARAGUS BEEF SATAY 아스파라거스 소고기 산적 – asparagus sogogi sanjeok
159
CHILLI PEPPER STEAMED SHISHITO PEPPERS 꽈리고추 찜 – kwarigochu jjim
163
LEEK LEEK SALAD 대파 무침 – daepa muchim
165
WHITE CABBAGE WHITE CABBAGE WRAP 양배추 쌈 – yangbaechu ssam
167
CAULIFLOWER CAULIFLOWER WITH SOYBEAN PASTE 콜리플라워 강된장 – cauliflower gangdoenjang
169
122 표 고 버 섯 청 국 장 찌 개
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RECIPES
123
STEW OF SHIITAKE WITH FAST FERMENTED SOYBEAN PASTE
INGREDIENTS
PREPARATION
½ packet of tofu (100150g) 10 shiitakes 500ml water ½ onion, shredded 1 to 2 garlic cloves to taste, minced 150g fast fermented soybean paste (cheonggukjang, (see p. 24, 193) 1 to 2 tablespoons chilli powder (to your own taste) ¼ Spanish red chilli pepper ¼ Spanish green chilli pepper pinch of salt pinch of black pepper
Drain the tofu. Remove the shiitake stems and set the mushrooms aside. Bring the water to a boil together with the shiitake stems, onion, garlic, soybean paste and chilli powder. Break the shiitake caps with your hands into bite-sized pieces into the cooking pot. Do the same with the tofu. Cut the chilli peppers into fine diagonal slices and add these at the end. Cook until everything is done and bring up to taste with some salt and pepper if needed.
124 서 양 우 엉 조 림
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RECIPES
125
BRAISED SALSIFY
INGREDIENTS
PREPARATION
200g salsify 1 teaspoon natural vinegar vegetable oil, to fry
Peel the salsify under water, rinse thoroughly until they are nice and white. Put them in a fresh water bath with vinegar to prevent discolouration. Halve the salsify lengthwise, crush with a rolling pin and cut into bitesized 4cm pieces. Add some oil to a pan and fry briefly. Make the sauce by mixing all the ingredients and add to the pan. Stir fry until the salsify is al dente, or longer for a softer texture. Personally, I like them slightly crispy.
SAUCE 1 tablespoon chilli paste 2 tablespoons soy sauce 2 tablespoons water 1 tablespoon rice syrup (see p. 24) 1 garlic clove, minced