South Korea A Cultural Cookbook Sample

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SOUTHKOREA ACulturalCookbook

LISTOFRECIPES

Baesuk(SteamedPear)..................................193

Beondegi(SteamedSilkwormPupae).................221

Bibimbap(MixedRiceandVegetables)...............128

Bibimguksu(SpicyColdNoodles)........................92

Bindae-Tteok(MungBeanPancake).....................44

Bossam(BoiledPorkWraps)............................130

Bulgogi....................................................132

Bungeo-Ppang(Fish-ShapedPastry)...................222

Chapchae(Stir-Fry)......................................134

ChwinamulMuchim(SeasonedAsterLeaves)..........94

CreamPpang(Custard-FilledBread)..................112

Dak-Bokkeum-Tang(SpicyBraisedChicken).........136

Dalgona(TraditionalKoreanToffee)..................196

Danpatppang(RedBeanBun)..........................114

Dasik(PressedTeaCookies)............................197

DoenjangJjigae(FermentedSoybeanStew)..........66

DubuBuchim-Yangnyeomjang (FriedTofuwithSauce).............................46

DubuJorim(BraisedTofu)..............................160

EomukBokkeum(Stir-FriedFishCakes)................48

Gaji-Namul(SeasonedEggplant)......................164

Galbi-Tang(BeefShortRibSoup)........................68

GamjaJorim(BraisedPotatoes)......................166

GamjaSalad(PotatoSalad)..............................96

Godeungeo-Gui(GrilledMackerel)....................140

GogiWanjaJeon(Meatballs).............................50

GosariNamul(BrackenFernSalad)....................98

Gyeongdan(SweetRiceBalls).........................198

GyeranJjim(SteamedEggCustard)..................172

GyeranPpang(EggBread)..............................116

HaemulPajeon(SeafoodPancake)......................52

Hotteok(Pancakes)......................................200

Hwajeon(FlowerPancakes)............................202

Japchae(GlassNoodleStir-Fry).........................54

Jeonggwa(CandiedFruit)..............................204

Kalbi.......................................................142

KalbiMandu(MincedBeefandPorkDumplings)......56

Kimbap.....................................................180

Kimchi.......................................................58

KimchiJeon(KimchiPancake)...........................59

KimchiJjigae(KimchiSoup)..............................70

Kkwabaegi(TwistedDoughnut)........................206

KongnamulGuk(SoybeanSproutSoup).................73

KongnamulMuchim(SoybeanSproutsSalad)........101

Maeuntang(SpicyFishSoup).............................74

ManduGuk(DumplingSoup).............................76

MinariMuchim(WaterDropwortSalad)..............102

MiyeokGuk(SeaweedSoup).............................78

MiyeokMuchim(SeaweedSalad)......................103

Musaengchae(RadishSalad)...........................104

MyeolchiBokkeum(Stir-FriedAnchovies)............186

NakjiBokkeum(SpicyOctopus)........................144

OiMuchim(CucumberSalad)..........................105

OjingeoMuchim(SpicySquidSalad)..................106 OjingeochaeMuchim(SpicyDriedSquid)............188

Pajeon(ScallionPancake)................................60

PaMuchim(ScallionSalad).............................108

Pat-Bingsu

(ShavedIceToppedwithSweetRedBeans)....208

Roll-Ppang(BreadRolls)................................118

SamgyeopsalGui(GrilledPorkBelly).................147

Samgyetang(GinsengChickenSoup)....................80

SangchuGeotjeori(LettuceSalad)....................109

Seolleongtang(OxBoneSoup)...........................82

SoboroPpang(StreuselBun)...........................120

Songpyeon(RiceCake)..................................212

Sundae(KoreanBloodSausage)........................244

SundubuJjigae(SoftTofuStew).........................84

Tteokguk(RiceCakeSoup)...............................86

UyuSikppang(MilkBread)..............................122

Yakgwa(HoneyCookies)................................214

Yeot-Gangjeong(CrispyRiceBars)....................216

Yubuchobap(SeasonedTofuRicePockets).............62

Yukgaejang(SpicyBeefSoup)............................88

Yukhoe(SeasonedRawBeef)...........................148

YukjjokManeul-Ppang(Six-SidedGarlicBread).....124

FOREWORD

Welcome!Thiscookbookoffersastructuredandresearch-informedexplorationofSouthKoreancuisine,drawingonmorethan30yearsofculinarydocumentationandculturalstudy.DevelopedfromourreferencedataSouthKoreanhomecooks,chefs,andfoodhistorians.Itisnotanarrativeofpersonalexperiencebutrathera contextualizedaccountofhowSouthKoreanfoodhasevolvedandwhatitrevealsaboutthecountry’sdiverse culturalfoundations.

SouthKoreancuisineisdeeplytiedtogeography,tradition,andaphilosophyofbalance.Rootedincenturiesoldagriculturalpractices,staplessuchasrice,soybeans,garlic,chilepepper,andfermentedvegetables remainattheheartofthenationaldiet.Techniquesoffermentation,mostnotablyinkimchi,soysauce,and doenjang -

andmealtimeetiquette.The20thcenturyintroducedrapidchange—colonialoccupation,war,andindustrializationalteredavailabilityandpreparation,whileglobalizationbroughtnewingredientsandinternational recognition.Today,SouthKoreancuisinebridgestraditionandinnovation,remainingbothdeeplylocalandtizesculturalandhistoricalcontextalongsidemethod.Fromkimchiandbibimbaptobulgogi,tteokbokki,and bingsu,eachentryispositionedwithinitsbroadernarrative—whetherrootedinancientfarming,royalcourt

richdishesofthecoaststotheheartystewsoftheinterior,underscorethebreadthanddepthofKorean culinaryexpression.

Aswithallbooksinthisseries,thetoneisinformationalratherthananecdotal.Thegoalistoofferreadersa practicalyetculturallygroundedunderstandingofSouthKoreancuisine—notonlywhatiseaten,buthowand why.Indoingso,thecollectionilluminatesanationalfoodidentitythatishistorical,adaptive,andincreasinglyglobal.Itservesasbotharecordofheritageandareferenceforongoingculinarydialogueinacountry wherefoodembodiesresilience,identity,andcommunity.

REGIONALCUISINE

Koreanfoodischaracterizedbyaharmonious blendofspicy,salty,sweet,andsourelements.Key ingredientssuchasgarlic,ginger,sesameoil,fermentedbeanpaste(doenjang),andredchilipaste (gochujang)arestaplesinKoreankitchens,adding depthandcomplexitytothedishes.Thecountry’s foodemphasizesseasonalityandfermentation,a

Kimchi,themostfamousKoreandish,isaprime exampleofthispracticeandispresentinnearly everymeal.Koreancuisinealsooftenfeatures communaldiningexperiences,withdishessuchas KoreanBBQ,hotpots,andlargestewsmeantto beshared.Mealsaretypicallyservedwithabowl ofriceandmultiplebanchan(smallsidedishes)to createamealthatisbothvariedandbalanced.

SeoulandGyeonggiProvince: RoyalandUrbanDelights

Bibimbapisamixedricedishwithassorted ingredients,includingvegetables,meat,afriedegg.

JeollaProvince: TheGourmetHeartland

JeollaProvinceisrenownedacrossKoreaforitsculinaryrichness,oftenconsideredtheheartofKorean gastronomy.Theregion’sfertileplainsandmildclimatecontributetoitsabundanceofingredients, makingitsdishesmorevariedandcomplex.Jeolla isfamousforitstraditionalKoreantabled’hote (multi-coursemeals)calledhansik,whichincludes avastarrayofbanchansidedishes.Acharacteristic dishiskongnamulgukbap(beansproutsoupwith

ofJeonju,inparticular,isfamousfortheoriginal andmostcelebratedversionofbibimbap.

InthecapitalcityofSeoulanditssurrounding ofJoseonroyalcourtcuisine,whichpresentsan meticulouscare.Thisregionisknownforitselaboratepreparationofdishessuchasbibimbap (amixedricedishwithassortedvegetables,meat, afriedegg,andgochujang)andbulgogi(marinated beefbarbecue).Seoulfoodalsoexhibitsamodern setting,cateringtoadiverseandcosmopolitan population.

CLASSICDISHES SALADS

Musangchaevoredwithchile,sugar,andvinegar,andmuchcareis saladalongsidemoresubstantialdishes.

OiMuchim–Slicedcucumberandchoppedscallion aredressedinasalty-sweetvinaigrettetocreatethis refreshingsalad.

MAINDISHES

Bibimbap–Thisrice-baseddishcombinesricewith meat,vegetables,sometimesseafood,chungpomuk (slicesofgelatinousgreenpeacake),andothersavory ingredients,alltoppedwithafriedegg.Eachingredientiscookedandseasonedseparatelyandarranged onthericebeforebeingmixedatthetable.

Bulgogi–Seasonedbeefthatisgrilledorquickly cookedinaskilletisoneofKorea’sbest-knowndishes andisoftenregardedasthenationaldish.Itisnormallyservedwithriceandothersidedishes.

NakjiBokkeum–Spicystir-friedoctopusismadeby cookingsmallpiecesofoctopuswithgochujang,garlic,onion,andvegetablessuchascabbageandcarrot. Thedishisknownforitsboldheatandchewytexture, anditistypicallyservedwithsteamedriceorthin wheatnoodlestobalancethespice.

Kalbi–Beefribsaremarinatedinasweetsauceand grilled,traditionallyovercharcoal,tocreateoneof Korea’sfavoritedishes.Likemostgrilledmeats,they areeatenwithleafygreens,chilesauce,orkimchi.

SamgyeopsalGui–Grilledslicesofporkbellyare servedwithaspicydippingsauceandlettuceleaves forwrapping.

SIDEDISHES

Kimchi–Vegetables,especiallycabbage,arepickled withredpepperandsalttomakeoneofKorea’smost well-knowndishes.Kimchiisservedatmostmeals.

Mandu–Dumplingsarestuffedwithpork,beef,vegetables,oracombinationofingredients.

Rice–PlainsteamedriceisastapleoftheKoreandiet andmaybeeatenatanymeal.Itisservedwithsoups, salads,meats,orenjoyedonitsownwithpickles.

DAILYMEALS

Dinner

Dinneristhemainfamilymealwhenschedulesallow,thoughdiningoutordelivery isalsofrequentinurbanareas.Atypical homedinnerincludesrice,asouporstew, banchanthatcarryoverforseveraldays andgetrefreshedasneeded.Onweekendsorgatherings,theeveningmealmay bemoreelaborate—grilledmeatswrapped inlettuce,seafoodstews,orsharedhot pots—whileweeknightsoftenemphasize speedandcomfort.Althoughstudentsmay attendafter-schoolacademies,regular schooldaysdonotroutinelyrunlateinto thenight;familydinnersthereforerange fromearlyquickmealstolater,lighter suppersdependingonschedules.

Snacks

Snackingspansfreshfruit,nuts,andtteok (ricecakes)toavibrantstreet-foodculture. Popularchoicesincludetteokbokki(spicy ricecakes),eomuk-tang inhotbroth),twigim(friedsnacks),gimbap, hotteok andinstantramyeon.Conveniencestores— widespreadandoften24/7—offerready-toeatitems,microwaves,andseating,making themago-toforquickbitesbetweenclasses orafterwork.Lightcafésnacksandbakery strongcoffeeandcaféculture.

DININGETIQUETTE

SocialDimensionofDining

Koreandiningcustomsaregroundedinrespect, hierarchy,andsocialharmony.Themostsenior orhonoredguestisseatedfarthestfromthe entrance,andthemealformallybeginsonly dinersorsubordinatesoftenwaitforcuesfrom theireldersbeforestartingtoeatordrink,and earlierthanthem.Offeringandreceivingfoodor drinkareactsofcourtesy—especiallywhenpourandtoreceiveapourwithbothhands.

Conversationduringmealsisgenerallycalmand courteous,withanemphasisonmindfulnessand appreciationofthefoodratherthanloudor disruptivetalk.Beforeeating,dinerssayjal meokkesseumnida gratitudetothecook,andattheendofthemeal theysayjalmeogeosseumnida acknowledgingsatisfactionandrespect.While sojuandmakgeolliremainpopularsocialdrinks, Koreaalsohasalong-standingtraditionoftea culture,withgreenteaandherbalinfusionssuch asginseng,citron,andgingercommonlyenjoyed forbothtasteandhealth.Onformaloccasions,dinerstypicallyremainseateduntilthe eldestpersonrises,signalingthatthemealhas concluded.

SPECIALOCCASIONFOODS

ANDONGMASKDANCEFESTIVAL

ThisfestivalinAndongshowcasestraditionalmask danceperformances,bringingKoreanfolkloretolife. Foodssuchasjjimdak(braisedchickenwithvegetables)andpajeon(agreenonionpancake)arepopularduringtheevent.Traditionalalcohol,including soju,alsoisserved.TheAndongMaskDanceFestival’sizingKoreanartistryandcommunitybondingthrough sharedmeals.

HANSIK(KoreanColdFoodDay)

Hansik,orKoreanColdFoodDay,honorsancestors andmarksthearrivalofspring.Traditionally,Koreans preparefoodsthatdonotrequireheating,suchas hobak-sikhye(asweet,fermentedpunchmadefrom water,rice,pumpkin,sugar,andmaltedbarley)and gangjeong(sweetricepuffs).Familiesvisitancestral

ditionandseasonalchange,withmealsthatconnect peopletonatureandfamilyheritage.

STREETFOOD

HOTBAR

AKoreanhotbar,alsoknownaseomukba,isadeepfriedstreetsnacksimilartoacorndog.Itistypicallycheeseanddifferenttoppings,includingketchup, mustard,andbarbecuesauce.Hotbarsaresoldat streetfoodstalls,especiallyduringfestivalsandin touristareas.

HODDEOK

Hoddeok sugar,cinnamon,andchoppednuts.Variationsmight includeaddingseedsordriedfruits.Hoddeokisespeciallypopularduringthewintermonthsandcanbe foundinstreetmarketsandfoodstallsacrossthe country.

CHAPSSALDOUGHNUTS

Chapssaldoughnutsarepastriesmadefromchapssal

ingthemwithcinnamon-sugar.Prepareddeep-fried, thesedoughnutsareslightlycrunchyontheoutside whilesoftandchewyinside.TheyarepopularinbakeriesandstreetfoodstallsincitiessuchasSeouland Jeonju.

BeveragesontheGo SIKHYE

Sikhye,alsospelledshikhyeorshikeh,isatraditional fermentedbeveragemadefromrice,water,sugar, chilled,iced,orfrozen,othervariationsincludegarnishingitwithgingerorpinenuts.Anothervariation knownforitsbrightorangecolor,hobak-sikhyeismade withtheadditionofpumpkin.Sikhyeisoftenenjoyed asadessertandrefreshingstreetbeverage,oftensold atmarkets.Italsoisknownasdansulandgamju.

DIDYOUKNOW?

SharingHotPot

CommunaldiningisacoreaspectofKoreanculture, wheresharingfoodatthetable,suchasthehotpot dishjeongol,fosterssocialbondsandcommunity spirit.Dinerscooktheirowningredients,including meatandvegetables,inacentralpotofhotbroth andthendipthemincondiments.

GarlicLovers

AlongwithIndiaandChina,SouthKoreahasoneof theworld’shighestratesofgarlicconsumptionpernotonlydoesgarlicappearinmostKoreandishes,it isalsoeatenthroughouttheday.

SouthKoreanshavenoparticularbreakfastfoods,and thesamegarlic-ladenfoodseatenatlunchanddinner arealsoconsumedinthemorning.WhilemanySouth Koreanssaythatamealwouldnotbecompletewith(bap) mostSouthKoreanmealsarenotcompletewithout garlic.

KingKimchi

Thereisnodenyingthepopularityofthecountry’s mostrecognizedfood—kimchi.TheKoreanterm kimchireferstofermentedvegetables,andencompassesvarioussaltedandseasonedvegetables.Itis mainlyservedasasidedishwitheverymeal,butalso canbeservedasamaindish.Kimchihashundredsof variantsandisofteneatenwithrice,withcabbage kimchithemostwidelyconsumed.

KALBIMANDU (MINCEDBEEFANDPORKDUMPLINGS)

PrepTime:25minutesRestTime:1hour30minutesCookTime:20minutesTotalTime:2hours15minutes

RecipeServings:4DietaryConsiderations:DairyFree

Kalbimandu iconicKoreandishesintoone.Mandu,abelovedKoreanstaple,areversatileandfoundbothsteamedandfried acrossthecountry.Thekalbitionalshortribmarinades.Together,theycreateadumplingthat’ssavory,aromatic,anddeeplysatisfying.

BIBIMGUKSU (SPICYCOLDNOODLES)

PrepTime:10minutesRestTime:5minutesCookTime:10minutesTotalTime:25minutes RecipeServings:2DietaryConsiderations:Vegetarian,DairyFree,Kosher,Halal

Bibimguksu broth.GuksuisthecollectivetermfornoodledishesinKoreancuisine,whilebibim Althoughitsexactoriginsareunclear,bibimguksuisbelievedtohaveevolvedfromregionalcold-noodletradi-nessthatcharacterizesmanyKoreancoldentrées.WhentheswelteringsummerheatmovesacrosstheKorean Peninsula,manyajummaandajoshi(elderlyKoreanwomenandmen)gladlyreachforabowlofbibimguksu.

BIBIMBAP (MIXEDRICEANDVEGETABLES)

PrepTime:10minutesRestTime:10minutesCookTime:30minutesTotalTime:50minutes RecipeServings:6DietaryConsiderations:DairyFree,Kosher

BibimbapisaKoreanmixedricedishconsistingofsteamedricetoppedwithvegetables,beef,andeggs.The goldongban,whichdatesbacktothelate1300sduring theJoseonperiod.Theingredientsarearrangedinneatsectionsbeforeservingandmixedtogetheratthe tablewithgochujangandsesameoil.Traditionallyservedinaheatedstonebowl,thericeatthebottomcrisps

BINDAE-TTEOK (MUNGBEANPANCAKE)

PrepTime:20minutesRestTime:3hoursCookTime:25minutesTotalTime:3hours45minutes RecipeServings:8–10DietaryConsiderations:GlutenFree,DairyFree

Bindae-tteokisasavoryKoreanpancakemadefromgroundmungbeans,mixedwithvegetablesandsometimesmeat,andthenpan-frieduntilcrispandgolden.OriginatingfromthePyonganprovinceinNorthKorea, itbecamepopularinSeoul’straditionalmarketsaftertheKoreanWar,whereitwasknownasahearty,inexpensivestreetfood.Thedishusessoakedandgroundmungbeansasitsbase,whichgivesitadistinctnutty duringKoreanholidaysandgatherings.

KIMBAP

PrepTime:1hourCookTime:30minutesTotalTime:1hour30minutes RecipeServings:3DietaryConsiderations:DairyFree,Kosher,Halal

Kimbap,alsospelledgimbap namecomesfromkim(seaweed)andbap(rice).ThoughsimilarinformtoJapanesenorimaki,kimbapdevelopeditsowndistinctlyKoreanidentityduringthe20thcentury,characterizedbyitssesame-seasonedriceand

YAKGWA (HONEYCOOKIES)

PrepTime:25minutesCookTime:20minutesTotalTime:45minutes RecipeServings:8DietaryConsiderations:Vegetarian,DairyFree,Kosher

Yakgwacine.Thisfestivesweetiscommonlyenjoyedduringholidays,ancestralrites,andweddings.Itscrispexterior, chewytexture,andaromaticsyrupmakeitoneofKorea’smostdistinctivetraditionaldesserts.

HWAJEON (FLOWERPANCAKES)

PrepTime:20minutesCookTime:10minutesTotalTime:30minutes RecipeServings:12smallpancakesDietaryConsiderations:Vegetarian,Vegan,GlutenFree,DairyFree,Kosher,Halal

Hwajeon comesfromhwa jeon(pan-friedcake),andthedishhasbeenenjoyedsincetheGoryeoDynasty duringhwajeonnori,aspringfestivalwherewomengatheredtopickblossomsandcookoutdoors.These oftensweetenedwithhoneyorsyrup.Historically,hwajeon

CHICKEN

Preparations

Chickencanberoasted,pan-fried,grilled,boiled, orsmoked.Chickenisoftenbreadedandfried,and cannedorfreshchickenisusedtomakesandwiches,noodledishesandsalads.Chickeniscommonin stronglyseasoneddishes,suchascurriesaswellas ispopularlycookedinrichsauces,suchasmole,enchiladasauce,orbarbequesauce.Chickencarcasses aretypicallyusedtomakesoupstock;chickennoodle soupisaniconiccomfortfoodforpeoplewhoareill.

Season

Chickenisavailableyear-round.

DidYouKnow?

Description

Chickenisadomesticatedfowlraisedforbothitseggs andmeat.Malechickensareusuallycalledroosters orcocks,egg-bearingfemalesarecalledhens,and youngchickensarecalledchicks.

Origin

ChickenshavebeentracedtoSouthandEastAsia,and themostwidelydispersedvarietyappearstohave spreadfromtheIndiansubcontinent.

Varieties

Thedomesticchicken,Gallusgallusdomesticus,isa subspeciesoftheredjunglefowl.Chickenbreedsare usuallydistinguishedbytheirsizeandprimaryuse— egglaying,meatproducing,orornamental.

theexpressionofdominanceamongchickensand isusedtodenotesocialhierarchiesmorebroadly. over,andcannibalizeothers,whichiswhychickensrearedinclosequartersforeggproductionare routinelydebeaked.

tonormalizeexoticfoodsortoexpresstheblandnessofanothermeat;inthiscase,chickenisconsideredaneutralnorm,probablybecauseitisone ofthemostwidelyeatenmeatsintheworld,secondonlytopork.

concentrationsoffatandglutamatesthatotherwise

Chickenisrichinniacin,selenium,pyridoxine,choline,andphosphorus.Ithastracelevelsofpantothen-

B12.Chickenalsocontainsaminoacidssuchascysteineandmethionine.

RICE

Description

Riceisthemostwidelyconsumedstaplecropinthe Oryza sativa(Asianrice)andOryzaglaberrima(Africanrice) havelong,slenderleavesthatsproutedibleseeds.

Origin

Asianricecamefromthedomesticationofthewild rice inChinaaround10,000BCE.By thethirdmillenniumCE,ithadspreadfromChinato SoutheastAsia.TheAfricanspeciesOryzaglaberrima neverspreadbeyondtheNigerdeltaandwaslargely replacedwithAsianvarieties.

Varieties

Thereare40,000varietiesofriceworldwide,butonly about100differenttypesarecommerciallygrown. Long-grainvarietiessuchasbasmati,jasmine,andwild andmediumgrainvarieties,suchasrisottoandsushi rice,becomemoreclumpyandsticky.Ricealsocomes inwhite,brown,red,black,orpurplevarieties.

Whitericehasaratherstarchybutoftenneutraltaste

Rice’snutritionalcontentdependsonitsvariety,as wellasmillingandcookingmethods.Theprocessof millingremovesthehull,strippingawaymuchofthe grain’svitaminsandminerals.Brownrice,forexample,isanexcellentsourceofmanganese,selenium, phosphorous,magnesium,copper,andniacinbecause thehullisretained,whilewhitericecontainsonlylow amountsofthesenutrientsafteritshullisremoved. Whitericeisthereforeoftenenrichedaftermilling.

Preparations

InAsiancuisine,riceiseatenasastand-alonedish, insouporporridge,orasanaccompanimenttostir-

MiddleEasternandEasternEuropeancuisines,rice isusedtostuffvegetablessuchasgrapeleavesor dumplings,desserts,andricemilk.Inaddition,rice canbepuffedupandcrisped,creatingcrispyrice thatistypicallyenjoyedasabreakfastcerealorused asaningredientindessertsandotherrecipes.

Season

Riceisavailableyear-round.Itisplantedinthespring forharvestintheearlyautumn.

DidYouKnow?

• theplanet,andAsiaproduces87percentofthe world’srice.

•Inmanycultures,ricesymbolizesprosperityand fertility,whichiswhy,forexample,riceisthrown atweddings.

•ThenameoftheJapanesecarcompanyToyota

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