For those who wish to enjoy popular dishes such as bulgogi and bibimbap in the comfort of their own homes, “Easy, Home-Style Recipes from the Korean Kitchen,” a new cookbook written in English, provides 20 recipes that can be easily replicated by even those unfamiliar with Korean cuisine.
“This book is meant to serve as an introduction to Korean food and Korean culture to people who may have little knowledge of either,” the authors, Han Kyung-im and Jeon Mi-hyang, said in a statement.
The book contains simple instructions on how to create a selection of homey dishes, such as kimchi fried rice, potato pancakes and hearty soups, using ingredients that can be readily procured not only in local supermarkets, but also abroad.
The large foreign exchange student body at Keimyung University in Daegu, where the two authors are assistant professors, inspired them to write the book.
“We wanted to make a meaningful souvenir for the students to take back to their home countries,” Jeon said. “So we included real home-cooked Korean food, not royal or formal cuisine, and tried to incorporate ingredients that can be found all over the world.”
Han and Jeon, who have always enjoyed cooking for friends and visitors, also made sure the cooking processes could be easily adjusted to suit foreign palates, Jeon said.
“We added tips for different variations and which ingredients to exclude if you don’t like spicy things, and so on.”
Also featured in “Easy, Home-Style Recipes” are tidbits of Korean culture, such as local sayings or habits related to food.
“Sharing food is one of the best ways to share culture,” Jeon said. “I hope this book will allow (visitors) to take back a piece of their memories from Korea.”
Published by Lee Book, the book is priced at 11,500 won ($9.75).
By Rumy Doo (
bigbird@heraldcorp.com)
Kimchi bokkeumbap (Kimchi fried rice) recipe
Ingredients
200 grams kimchi
1 bowl cooked rice
30 grams onion
5 grams sugar
1 tablespoon red chili pepper paste
1/2 tablespoon sesame oil
1 gram sesame oil
1 egg
2 tablespoons kimchi liquid
40 grams vegetable oil
Kimchi Seasoning
Mix the chopped kimchi with sugar, red chili-pepper paste (gochujang), sesame oil and kimchi liquid
Preparation
1. Chop kimchi and add condiments.
2. Shred onion.
Instructions
1. Heat up the pan and pour in the vegetable oil. Put the chopped and seasoned kimchi in the pan and stir-fry until it is cooked.
2. Add the cooked rice and stir-fry together. Add the shredded onion and fry it well with some added oil if needed.
3. Add chopped green onion and stir-fry.
4. After adding sesame oil, stir-fry and mix.
5. Remove to a plate and serve with a fried egg or a raw egg served directly on top of the hot ingredients.
Variations
- Use butter instead of vegetable oil for a milder taste.
- Use perilla oil in place of sesame oil according to your preference.
- Make bokkeumbap (fried rice) with tuna, ham, sausage or other ingredients you like.
(Excerpt from “Easy, Home-Style Recipes from the Korean Kitchen” by Han Kyung-im and Jeon Mi-hyang)
