I don’t remember learning how to cook Korean food, just as I don’t remember learning how to read. I do remember being too short to reach the counter and having to pull up a chair to the kitchen sink to wash the rice for dinner. Learning how to cook was a gradual process, starting with simple things like peeling potatoes and carrots for my mom and eventually leading to making feasts for dozens of family and friends.
I remember learning English, though, gradually understanding how the letters were formed, how they sounded, and how my mouth felt when saying certain words. Eventually English became so ingrained that I began thinking in it without having to translate it in my mind.
I think learning a new cuisine is very similar to learning a foreign language. You begin with small tastes at first, deciding that you like it and want to learn more about it. You take in more and more, and you gradually become confident enough to try it on your own.
Lucky for you Korean cooking is as easy as (if not easier than) learning the Korean language. Just as you can learn how to read the characters in an afternoon, the basics of Korean cuisine are not difficult to master.
Many people have the mistaken belief that making Korean food is a labor-intensive process. Maybe it’s all those photos of women crouched over giant bowls while making kimchi or the large tables of what looks to be hundreds of little dishes laid out for a royal banquet. Sure, there are some meals that may take an army of people to put together, but that’s true of all cuisines. In modern time, Koreans, like everyone else, have to go to work, wrangle their kids, run their errands, and still get dinner on the table.
Korean cuisine emerged from centuries of life on a small peninsula at the edge of the Asian continent. Bordering China to the north and surrounded by oceans on its other three sides, Korea is graced with thousands of miles of coast, mountainous terrain, and fertile plains created by meandering rivers. The people have enjoyed foods from both farming the land and gathering from the sea for generations.
Korean cuisine ranges from bold flavors, infused with the aromas of garlic and chiles, to the more subtle delicacies of royal cuisine, enjoyed by the heirs of its long-lasting dynasties. Regional dishes have emerged over the years—ranging from special fruits or vegetables grown in an area to specific seafoods found near coastal towns.
Contrasts and complements are prevalent in Korean meals. Hot dishes are paired with cool liquids; spicy noodles are eaten with mild vegetables. As in their everyday lives, people strive to create a balance, yin and yang, on their dining table.
Simple white rice serves as the base of most meals (unless you’re having noodles or porridge). Koreans eat rice for breakfast, lunch, and dinner, with no distinctions amongst the meals. In fact, the word for meal is synonymous with the word for rice, bap. In addition to individual portions of rice, everyone is served a bowl of soup. The accompanying soups are usually uncomplicated affairs, such as Seaweed Soup (page 52) or Bean Sprout Soup (page 55).
Present at every meal is the infamous kimchi. The most popular is the traditional napa cabbage variety (I’ve provided a simplified version of the recipe on page 107), but it’s not uncommon to have two or more varieties available at the same meal. Served in small bowls, kimchi adds an extra kick to whatever else is on the table, even if other dishes may be red with chiles already.
Dining is a communal affair in Korea. All the side dishes (banchan) are laid out in the middle of the table for everyone to share. For an everyday meal, there may not be a main dish, but a number of smaller dishes to eat with the rice. The starring attraction might be a bubbling hot pot on a cold night, a lovely plate of barbecued beef for a summer lunch, or a grilled fish seasoned with a bit of sea salt. Whatever vegetables are in season make their way to the table, as well as some dried fish or pickled seafood.
A Korean meal is generally not served in courses, like a classic Western meal, but all at once. Everyone eats and talks and eats and talks until their rice bowls are empty. Leftover side dishes are usually saved for the next meal. It’s a fun way to eat since even picky eaters can choose what they want, while the more adventurous can try a bit of everything.
Even a decade ago, Korean food was considered one of Asia’s best-kept secrets. Now the secret is out, and most of us have tried Korean cuisine at neighborhood barbecue joints or have had meals made for us by our Korean friends.
Luckily, ingredients for making delicious Korean meals are readily available. Soy sauce, sesame oil, sesame seeds, and garlic are available at any grocery store. Most Asian markets carry a variety of noodles, dried seaweed, chile powder, and rice flour. Korean groceries can be found in most major metropolitan areas, and the Internet makes it easy to order condiments and goods from even the remotest of areas (I’ve provided a list of Internet mail-order sources on page 159).
Cooking Korean food at home doesn’t require many unusual tools or new equipment. All you need to get started are some large bowls for mixing, a big skillet with a nice flat bottom, and a good sharp knife.
When making a weeknight meal for my family, I first put on a pot of water to boil (since that’s the thing that takes the longest). The water will be ready to make noodles or soup. After putting the water on, I prepare the rice. I let my rice cooker do its job while I make the rest of the meal. Even if I forgot to marinate a dish earlier, I can do it right then, letting the meat soak in the flavors while I cook all the other foods. I might stir-fry vegetables with some garlic and sesame oil or just fry up a fish. By the time the button on the rice cooker has popped up, I’m usually done with the meal. And that boiling water, if I didn’t need it for noodles or soup, I use to make hot tea.
I hope this book can help you painlessly put a Korean meal on your table. I’ve included simple but delicious recipes that require a minimal amount of effort without sacrificing flavor. Your way of cooking may be different than mine, but whatever you do, I hope Korean food makes its way into your repertoire. Feel free to experiment and make these recipes your own. Add more garlic if you want; use less chile paste if you don’t like it too spicy. There are no hard and fast rules for cooking. The food police won’t come knocking at your door because you substituted a different chile powder for the Korean variety.
The joy of cooking is sharing your efforts with your friends and family. Laugh and talk and eat and laugh until your rice bowls are empty and your bellies are full. Even if it’s your first time experimenting, there’s no such thing as a bad meal when you’re enjoying good company and food made with love.