General Tips for Cooking

ON MEASURING CUPS AND SPOONS

Measuring cup:

1 cup = 200 ml (not 250 ml as the American standard suggests)

It is normally used to measure liquids. To ensure accurate measurements, put cup on a flat surface as you measure ingredients most especially the liquid ones. When measuring powder, make sure you sieve the powder; the cup should be filled out completely without shaking or pressing.

Measuring spoons:

1 teaspoon = 5 ml; 1 tablespoon = 15 ml (same as the American standard)

Therefore, 1 tablespoon is equal to 3 teaspoons. When measuring liquid ingredients, be sure to fill the spoon completely. When measuring powder and other solid ingredients, fill the spoon completely and cut the ingredients off evenly with a flat tool (e.g., chop stick, knife).

ON LISTED INGREDIENTS

• Kelp: In this cookbook, 1 piece of kelp pertains to that which is 10 x 10 centimeters in size.
• Green onions: It is recommended to use the white parts for seasoning unheated dishes. The green parts contain viscous substances inside the leaves, which are used mainly for boiling dishes and broths.
• Broths: Other vegetables (e.g., mushroom stems, leek roots), regardless if they are not listed as ingredients in specific recipes, may be added for more flavorful broths.
• Standard amount per vegetable used in Chef Lily’s recipes: bell pepper = 60 grams; carrot = 200 grams; cucumber = 150 grams; onion = 200 grams; potato = 200 grams; white radish = 1 kilogram; zucchini = 300 grams
• Soy sauces: There are 2 main soy sauces used in Korea. The first type is the 100% naturally brewed soy sauce; its flavor and color are deep and dark and it is used in marinating or barbecuing meats. The other type is the chemically processed soy sauce which is used for side dishes; its flavor and color are light and it is processed in a short amount of time.
• Basic seasonings: There are 7 basic seasonings used for beef or shiitake mushrooms and they are soy sauce, sugar, finely chopped green onions, minced garlic, pepper, salt, and sesame oil. This is called “All Sorts of Seasonings” in this cookbook. To season ingredients about 100 grams or less, use a small amount of All Sorts of Seasonings.

HOW TO MAKE BROTHS

ANCHOVY BROTH

15 grams dried anchovies

1 piece dried kelp

200 grams white radish

6 cups water

1. Remove heads and intestines of anchovies because these parts make the broth bitter.
2. Stir-fry anchovies for a few minutes over low heat to remove their fishy odor. There will be small anchovy flakes left at the bottom of the pan—do not use these flakes as they will mostly be burnt and bitter. When you see smoke rising from the pan, turn heat off. By this time, the anchovies will smell fragrant and not fishy.
3. Put stir-fried anchovies, kelp, and white radish in a pot.
4. Pour water into the pot and boil over medium heat.
5. When the water starts to boil, remove the kelp and simmer for 15 to 20 minutes. Kelp gives off the umami taste but if allowed to boil for too long, slime will come out of it and the broth will become cloudy.
6. Strain the broth.

VEGETABLE BROTH

10 cups water

1 piece dried kelp

200 grams white radish

1 stalk green onion

1/2 piece onion

5 cloves garlic

2 pieces dried shiitake mushrooms

1. Combine everything in a pot.
2. Boil over medium-low heat.
3. When the water starts to boil, remove the kelp and simmer for 1 hour. Kelp gives off the umami taste but if allowed to boil for too long, slime will come out of it and the broth will become cloudy.
4. Strain the broth.

ADDITIONAL COOKING TIPS

• To preserve ginger as ginger juice: Peel, chop, and pound the ginger, then immerse in rice wine. It can be kept in the refrigerator for a long time. Ginger juice is used to remove the gamey or fishy smell of ingredients like meats and fishes.
• To get crispier deep-fried dishes: When deep-frying, you will notice that there are lots of bubbles in the oil after the first batch of frying. It means that there is moisture in the oil and the temperature has gone low. Reheat the oil until the bubbles are gone and the oil has reached its initial temperature (300°F to 350°F) before putting in your next batch.
• To double or triple the amount of a recipe: Prepare 2-3 times the quantity of all ingredients except for water. Use less water because the increase of ingredients does not necessarily equate to increased cooking time. The more water you use, the longer you’ll have to cook.