Jia Choi - A Korean Kitchen Companion

A Korean Kitchen Companion 28 Recipes for Korean Dishes
by Jia Choi Copyright 2014 by Jia Choi All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher. Published by Seoul Selection 4199 Campus Dr., Suite 550, Irvine, CA 92612, USA Phone: 949-509-6584 FAX: 949-509-6599 Email: Website: www.seoulselection.com ISBN: 978-1-62412-024-4 A Quick Guide

	Vegetarian / Vegetarian-friendly
	Pescatarian (no animal flesh with the exception of fish or seafood)
	Cooking / Preparation time * The cooking time included in these recipes only refers to the time you will spend preparing and cooking the dish. It does not include the time required for preliminary activities such as making a marinade.

In general, three to five side dishes are served with the rice at each meal. While there are different ways to prepare and season side dishes, their flavors should go well together. Korean meals prepared the traditional way are usually 70% vegetable side dishes and 30% protein and carbohydrates. This is why Korean cuisine is regarded as a well-balanced diet that is both tasty and healthy. Most of the dishes presented in this book are side dishes, but depending on the style and setting, they also make excellent meal substitutes and party dishes. These recipes are designed to be quick and easy to make, so we hope you will try your hand at Korean cuisine! Contents 01 Braised Chicken in Soy Sauce
jjimdak 02 Grilled Chicken
dak gui 03 Korean-Style BBQ Beef Ribs
LA galbi LA 04 Sweet and Spicy Fried Chicken
dak gangjeong 05 Marinated Stir-Fried Beef
bulgogi 06 Spicy Stir-Fried Chicken
dak galbi 07 Spicy Stir-Fried Pork
jeyuk bokkeum 08 Chilled White Radish Salad
mu saengchae 09 Garlic Chive Salad
buchu muchim 10 Napa Cabbage Salad
geotjeori 11 Seasoned Bean Sprouts
kongnamul muchim 12 Seasoned Spinach
sigeumchi namul 13 Zucchini Salad
hobak namul 14 Kimchi Fried Rice
kimchi bokkeumbap 15 Stone Pot Bibimbap
dolsot bibimbap 16 Multi-Grain Rice in a Stone Pot
yeongyang dolsotbap 17 Mixed Mushroom and Glass Noodle Salad
beoseot japchae 18 Noodles Served with Spicy Squid
ojingeo somyeon 19 Seafood Pancake
haemul pajeon 20 Spicy Noodle Salad
jaengban guksu 21 Braised Tofu with Spicy Sauce
dubu jorim 22 Soft Tofu Stew
sundubu jjigae 23 Soybean Paste Stew
doenjang jjigae 24 Napa Cabbage Kimchi
baechu kimchi 25 Cucumber Kimchi
oi kimchi 26 White Radish Kimchi
kkakdugi 27 Kimchi Pancake
kimchi jeon 28 Tofu with Stir-Fried Kimchi
dubu kimchi BARBECUE
OR MEAT

01

Braised Chicken in Soy Sauce jjimdak A great meal that can be whipped up in 30 minutes.

This dish is originally from Andong, in southeast Korea, and it became popular in the 1980s when a famous restaurant debuted the dish. It doesnt look spicy, but it has some kick thanks to the dried chili. If you prefer a milder version, just omit the chilies. Serve with steamed rice as a meal for 4 or as part of a banquet for 4-6. Ingredients 1 whole chicken with skin (with bones in) 1 onion, diced 1 potato , diced 1/2 carrot, diced 1 green onion , chopped 4 dried red chilies, sliced 12 cups low-sodium chicken stock (can substitute with water) A small handful glass noodles (soaked in hot water for 20 minutes and drained, 2.1 oz or 60 g) Sauce Ingredients 1/2 cup soy sauce 3 tablespoons oyster sauce 4 tablespoons brown sugar 2 tablespoons rice wine 2 garlic cloves, finely minced 2 teaspoons ginger , minced * See Ingredients section in back. Instructions 1.

Cut the chicken and vegetables into small bite-size pieces. 2. Mix all the sauce ingredients and set aside. 3. In a pot, heat up some oil over medium-high heat, then add dried chilies and mix thoroughly to make chili oil. 4.

Add the chicken and sear it in chili oil, then add the sauce and 4 cups of water. 5. Bring it to a boil and skim any foam that rises to the top. Reduce the heat to medium low. 6. Braise the chicken for about 20 minutes, then add the vegetables and glass noodles and cook until vegetables are fully cooked.

Add more water if necessary. 7. Add glass noodles and cook another 6 minutes. 8. Garnish with chopped green onions. Braised Chicken in Soy Sauce jjimdak

02

Grilled Chicken dak gui Dak is the Korean word for chicken, and gui means to grill.

This is great for a barbecue party. It is a traditional dish, but this recipe adds lemon zest to give great flavor. It goes great with salads, and is easy to add to any diet. Serve as a starter for 4 or as a part of a banquet for 4-6. Ingredients 4 boneless chicken breasts (butterflied) 1 tablespoon green onion , sliced for garnish 1 tablespoon lemon zest for garnish Marinade Ingredients 1 tablespoon soy sauce 1 garlic clove, finely chopped 1 teaspoon green onion (white part) , finely chopped 1 teaspoon ginger , peeled and finely chopped A pinch of black pepper 2 tablespoons rice wine 1 teaspoon sugar * See Ingredients section in back. Instructions 1.

Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes. 2. Cook the chicken on a grill. 3. Before serving, sprinkle some green onion and lemon zest over the chicken. * Chicken breasts get tough if you grill them for too long.

Butterflying the chicken breasts makes grilling easier. Grilled Chicken dak gui

03

Korean-Style BBQ Beef Ribs LA* galbi LA Galbi literally means ribs and most commonly refers to beef ribs. The biggest difference between regular galbi and LA galbi is the way its cutin this case, the meat is cut laterally, between the bones, instead of cutting through the bones. Korean chefs have plenty of ways to cook galbibraised, grilled, and in a soup. The longer youre able to marinate it (12 hours or overnight is ideal), the better the flavor will be. This is a great excuse to use that outdoor barbecue grill, since the smell will make everyone a fan while its still cooking! Serve as a starter for 4 or as a part of a banquet for 4-6.