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A Korean Cooking Cookbook: Best 90 Home Cooking Korean Recipes

A Korean Cooking Cookbook: Best 90 Home Cooking Korean Recipes

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A Korean Cooking Cookbook: Best 90 Home Cooking Korean Recipes

Lunghezza:
188 pagine
1 ora
Editore:
Pubblicato:
Jan 8, 2018
ISBN:
9788832533453
Formato:
Libro

Descrizione

This book is perfect for the home chef who needs help with Korean cooking, Korean shopping guides, Korean cooking ingredients, comprehensive knowledge of kitchen requisites, eating tips, the Korean table model and a detailed step by step approach to making delicious Korean classics found in Korean restaurants such as: Delicious Korean Barbecued Beef (Bulgogi), Steamed Egg Tofu (Gyeranjjim), Potato With Spicy Korean Chicken (Tak Toritang), Pork Bulgogi (Daeji Bulgogi), Kimchi Fried Rice (Kimchi Bokeumbab), Braised Mackerel with Radish (Godeungeo Jorim), Chicken Soup with Ginseng (Samgyetang) and more. Each recipe contains a preparation and cook time, serving per recipe, ingredient list and a simple yet detailed step by step preparation guide. 

For easier access, each recipe has been grouped under 10 categories, which includes; Korean Beef, Korean Breakfast Lunch & Dinner Ideas, Korean Chicken, Korean Pork, Korean Rice & Pasta, Korean Salads, Korean Seafood, Korean Side Dishes, Korean Soup & Stews, and Korean Veggies. It is beyond a book, it is a Korean experience; enjoy! 
 
Editore:
Pubblicato:
Jan 8, 2018
ISBN:
9788832533453
Formato:
Libro

Informazioni sull'autore


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Anteprima del libro

A Korean Cooking Cookbook - Jaehyun Hwan

Kimchi)

INTRODUCTION

The conventional food for several millions of Koreans at home in Korea and abroad is known as the Korean Cuisine. This cuisine is fast becoming an international sensation, with the exciting, fascinating and varied way it is made. The Korean cuisine creates its unparalleled tastes and flavors from blending some ingredients together such as; chili pepper (for that hot/spicy characteristic taste), ginger, garlic, salt, soy sauce, soybean paste and sesame oil. The Korean cuisine changes with the season and it is founded largely on rice, tofu, fish and vegetables. Fermented vegetable (known as kimchi), soup and the ever present rice are always served with banchan, also known as Korean side dish. The number and types of side dishes served per meal differs from one Korean café to another and they are served in just enough quantities to avoid leftovers - the number banchan dishes served ranges from 2-12 dishes.

The Korean cuisine has evolved over the years with nearness to Japan and china, with the climate changes from very cold winters, humid summers and hot seasons, with influences from European traders and the Portuguese in the seventh century introducing chili pepper.

The Classic Korean Table

The major quality of the Korean table setting is that every dish is served at once - setting the Korean table is as essential as the cooking. The way dishes are arranged on the Korean table depends on the main dish you will be serving and every Korean meal is eaten with a spoon and set of chopsticks. The Korean meal is an exotic meal with a typical presentation; an example of a Korean table setting includes:

A main dish - seafood, soup, stew or meat

An assortment of banchan dishes in small bowls

A spoon for soup and rice

Chopsticks for side dishes

A small bowl with hot soup (this depends on the Korean meal being served)

A ceramic or stainless steel bowl of rice with a good cover to keep warm.

Korean Cooking Basics

A major feature of most Korean meals is a bowl of rice; with noodles as a close substitute. Each individual will have their own rice/noodle bowls and stew/soup bowls, while every other main dish(es) and side dish(es) {tofu, sea food or meat} will be placed at the center of the table. Most Korean side dishes are served at room temperature or cold, even though Korean soups and stews are served almost at boiling point. Over several thousands of years, Koreans mastered the art of food preservation; so many Korean side dishes are spicy, fermented, salted or pickled. Geographically, Korea is a large land mass that projects into water, so a lot of seafood is available to Koreans and it characterizes a major part of Korean meals even though in the past few decades, meat consumption became a common thing.

Koreans are skillful with the use of chopsticks and every traditional Korean meal is eaten with a long stainless steel spoon and a set of stainless steel chopsticks. Meat and are chopped into small bite sixed chunks to allow for easy chopsticks handling. Each conventional Korean meal is placed on a low down table and the people sits on the floor.

Korean Cuisine Sauces & Spices

There are sauces and spices that are pertinent to the Korean cuisine which gives it its delicious taste, such as:

Scallions

Ginger

Garlic

Soy sauce

Daenjang (soy bean)

Kochukaru (chili pepper flakes)

Kochujang (chili pepper paste)

Sesame oil and more.

Enjoy the endless deliciousness of the Korean cooking.

BEEF MEALS

Jangjorim (Korean Beef Simmered in Soy Sauce)

Preparation Time: 20 minutes

Cook Time: 1 hour 5 minutes

Serves: 6 servings

Ingredients

1/2 cup soy sauce

1/2 lb. (cut into 2" pieces) beef brisket

5 cloves garlic

1/4 cup white sugar

3 shishito peppers or more as needed, if desired

Ground black pepper

3 (sliced) hard boiled eggs, if desired

Preparation

1. Add beef and enough water into a big pot and bring to boiling.

2. Lower heat and keep simmering for about 30 minutes until meat is soft enough to be penetrated with a fork.

3. Add the ground black pepper, garlic, white sugar and soy sauce into the pot and stir until combined.

4. Stir cook for about 15 minutes until flavors are blended.

5. Add eggs and shishito peppers into the mixture and stir cook for about 15 minutes, until two-third of the cooking juices have been evaporated and meat can easily be shredded or pulled with a fork.

6. Serve and enjoy.

Korean Soy Beef Strips With Hard-Boiled Eggs (Jang Jorim)

Preparation Time: 45 minutes

Cook Time: 1 hour 5 minutes

Serves: 8 servings

Ingredients

6 cups water

2 lbs. hanger steak

2 green chile peppers

1 cup soy sauce

2 (trimmed & cut into thirds) green onions

1/2 (quartered) onion

2 tbsps white sugar

6 halved garlic cloves

1 tbsp rice wine

1 tbsp light corn syrup (if desired)

4 (peeled) hard-boiled eggs

1/2 tsp Korean red chile pepper

Preparation

1. Add just enough cold water and hanger steak into a big bowl and soak for 30-60 minutes, until residual blood is drained.

NOTE: Change water as necessary from time to time.

2. Drain the hanger steak.

3. Add red chile pepper, red wine, corn syrup, sugar, garlic, green onions, onion, green chile peppers, soy sauce and 6 cups water into a big pot and stir until combined.

4. Bring to boiling and add the soaked steak into the broth.

5. Lower heat to low heat and keep simmering for about 45 minutes until steak becomes mostly soft.

6. Place eggs in the broth and cook for about 15 more minutes until steak is softened.

7. Take out the steak from the broth, rinse for 2-3 minutes under cold water, until you can touch.

8. Cut cooled steak into bite sized strips and place in a container with a good cover.

9. Add eggs into the container that contains the steak.

10. Get rid of the garlic, green

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