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Index
Introduction Introduction to Korean Cuisine Location: Where Korean Cooking Comes From Yin and Yang: A Philosophy of Balance Five Elements: Harmony of Flavors The Korean Pantry Gochugaru (Korean Chili Powder) Gochujang (Korean Chili Paste) Method Doenjang (Fermented Soybean Paste) Ganjang (Soy Sauce) Chamgireum (Toasted Sesame Oil) Aekjeot (Fish Sauce) Cheongju (Rice Wine) Ssalsikcho (Rice Wine Vinegar) Kkae (Toasted Sesame Seeds) Chapsal (Glutinous or Sweet Rice Flour) Korean Kitchen Tools Dolsot (Stone Bowl) Onggi (Clay Pot) Siru (Earthenware Steamer) Sujeo (Utensils) Tabletop Grill Rice Cooker Korean Staples: Recipes & Guidelines for Common Dishes Bap (Rice) Gukbap (Rice Soup) Juk (Rice Porridge) Bokkeum-bap (Fried Rice 1) Mushroom Rice Bibimbap (Rice Dish with Meat and Vegetables) Tteok-bokki (Spicy Rice Cakes) BibimGuksu (Spicy Noodle Dish) Japchae (Glass Noodle Stir Fry) MulNaengmyeon (Cold Noodle Soup) Mandu (Dumplings 1) Kimchi Mandu (Dumplings 2) Bulgogi (Grilled Beef) Bulgogi Sauce Daweaji Bulgogi (Grilled Pork) Dak Bulgogi (Grilled Chicken 1) Dak Bulgogi (Grilled Chicken 2) Galbi (Grilled Short Ribs) Mulgogi Gochujang (Spicy Fish) Kkanpung Saeu (Spicy and Sweet Shrimp) Banchan: Shared Small Dishes for Every Meal Bokkeum: Stir-Fried Dishes Hobak Bokkeum (Stir-fried Zucchini) Oi Bokkeum (Stir-fried cucumbers) Gaji Bokkeum (Stir-fried Eggplant) Myulchi Bokkeum (Stir-fried Anchovies) Buchimgaeor Jeon (Korean Pancakes) Kimchi Buchimgae (Kimchi Pancake) Pajeon (Scallion Pancake) Hobak Buchimgae (Zucchini Pancakes) Gamja Jeon (Potato Pancakes) Pancake Dipping Sauce Namul (Vegetables) Kongnamul Muchim (Seasoned Bean Sprouts) Sigeumchi Namul (Blanched Spinach) Gaji Namul (Steamed Eggplant) Watercress Namul Mu Namul (Stir-fried Radish) Other Banchan Kongjang (Dried Beans in Soy) Gamja Jorim (Braised Potatoes) Dubu Jorim (Braised Tofu) Oi Muchim (Cucumber Salad) Mu Saengchae (Spicy Radish Salad) Putbaechu Doenjang Muchim (Soybean Paste Cabbage) Goguma Mattang (Candied Sweet Potatoes) Soy Sauce Eggs GimGui (Toasted Seaweed) Ssamjang (Dipping Sauce) Kimchi and Other Pickles Kimchi Traditional Cabbage Kimchi Quick Kimchi Kkaekdugi (Radish Kimchi) Baek-kimchi (Chili free Kimchi or “White Kimchi”) Dongkimchi (Winter Kimchi) Nabak-kimchi (Spring Kimchi) Oisobagi (Cucumber Kimchi) Pakimchi (Scallion Kimchi) Kkaennip Kimchi (Perilla Leaf Kimchi) Jangajii Soy Sauce Pickles Doenjang (Soybean) Pickles Brined Pickles Jjeotgal Soups & Stews Kimchi KongnamulGuk (Kimchi & Bean Sprout Soup) Baechu Doengjang Guk (Cabbage Soup with Soybean Paste) Ganjaguk (Potato Soup) Tteokguk (Rice Cake Soup) Oi Naengguk (Cold Cucumber Soup) Dak Gomtang (Chicken Soup) Yukgaejang (Spicy Beef and Vegetable Soup) Galbitang (Beef Short Rib Soup) Haemul Jeongol (Seafood Hot Pot) Bulgogi Jeongol (Beef Hot Pot) Kimchi Jjigae (Kimchi Stew) Haemul Sundubu Jjigae (Seafood and Tofu Stew) Hobak Gochujang Jjigae (Spicy Zucchini Stew) Budae Jjigae (Army Stew) Saewoojuk (Shrimp and Rice Porridge) Desserts: Hangwa and Tteok Hangwa Dasik (Tea Cookies) Green Tea Cookies Gwapyeon (Fruit Jelly) Jeonggwa (Fruit Jerky) Yaksik (Sweet Rice with Nuts and Fruit) Yugwa (Sweet Rice Crackers) Yumil-gwa (Fried Dough Sweet) Kkultarae (King's Candy) Yeot-gangjeong (Sesame Candy) Tteok Steamed Tteok Kongtteok (Bean tteok) Jeungpyeon (Rice wine tteok) Baekseolgi (Raisin tteok) Pounded Tteok Injeolmi (Sweet Beantteok) Kkaeinjeolmi (Black Sesame tteok) Danpatjuk (Sweet Bean & Rice Dumpling Soup) Shaped Tteok Songpyeon (Half-moon stuffed tteok) Baram Tteok (Round stuffed tteok) Pan Fried Tteok Hwajeon (Flower tteok) Bukkumi (Filled Crescent tteok) Drinks Cha (Tea) Green Tea: How to Brew Barley Tea: How to Brew Fruit Teas: How to Brew Cinnamon Tea Non-Alcoholic Drinks Sujeonggwa (Cinnamon Ginger Punch) Subak Hwachae (Watermelon Punch) Sikhye (Sweet Rice Drink) Alcoholic Drinks Soju Yogurt Cocktail Flavored Liquors Ginger Cocktail Conclusion Sign up for Jiu Chung's Mailing List
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