Jiu Chung - Korean Cookbook: 100+ Authentic Korean Dishes to Cook at Home

Korean Cookbook

100+ Authentic Korean Dishes to Cook at Home

Jiu Chung

Copyright by Jiu Chung - All rights reserved.

N o part of this guide may be reproduced in any form without permission in writing from the publisher except in the case of brief quotations embodied in critical articles or reviews.

Legal & Disclaimer

The information contained in this book and its contents is not designed to replace or take the place of any form of medical or professional advice; and is not meant to replace the need for independent medical, financial, legal or other professional advice or services, as may be required. The content and information in this book has been provided for educational and entertainment purposes only.

The content and information contained in this book has been compiled from sources deemed reliable, and it is accurate to the best of the Author's knowledge, information and belief. However, the Author cannot guarantee its accuracy and validity and cannot be held liable for any errors and/or omissions. Further, changes are periodically made to this book as and when needed. Where appropriate and/or necessary, you must consult a professional (including but not limited to your doctor, attorney, financial advisor or such other professional advisor) before using any of the suggested remedies, techniques, or information in this book.

Upon using the contents and information contained in this book, you agree to hold harmless the Author from and against any damages, costs, and expenses, including any legal fees potentially resulting from the application of any of the information provided by this book. This disclaimer applies to any loss, damages or injury caused by the use and application, whether directly or indirectly, of any advice or information presented, whether for breach of contract, tort, negligence, personal injury, criminal intent, or under any other cause of action.

You agree to accept all risks of using the information presented inside this book.

You agree that by continuing to read this book, where appropriate and/or necessary, you shall consult a professional (including but not limited to your doctor, attorney, or financial advisor or such other advisor as needed) before using any of the suggested remedies, techniques, or information in this book.

Introduction

T he past decade has been a boon for lovers of international food, and Korean food, in particular, has benefitted from the explosion of interest in various Asian cuisines. Many so-called foodies are aware of the ubiquitous Korean taco, food truck-style, and kimchi, perhaps Koreas most famous food export, regularly appears on restaurant menus and grocery store shelves alike.

What many people may not know is that traditional Korean cooking is both easy and satisfying to prepare at home. With its warming spices and chili pastes, its generous use of garlic and fermented foods, and its welcoming traditions of many shared dishes, Korean cuisine is a justifiably renowned family friendly style of eating. While Korean food shares some elements with Japanese and Chinese cooking, its bold flavors, unique ingredients, and special traditions make it stand out in a crowded field of superb Asian flavors.

With this book, you can explore the concepts and philosophy behind the ways in which traditional Korean cooking employs its various ingredients and techniques. The idea of yin and yangthat is, balanceis very important to a Korean meal, as well as an emphasis on the five basic elements of taste: salty, sweet, sour, spicy, and bitter. In addition, the book contains explanations of basic Korean pantry staples and kitchen tools and how to use them, followed by a variety of recipes to get you started in exploring the wonderful flavors of this increasingly popular cuisine. Mashikeh-mogoseyo! Bon appetit, the Korean way!

Introduction to Korean Cuisine

N ote on transliterations : Korean identifiers for items and dishes are used throughout the book with English explanation. This cookbook adheres to the Revised Romanization transliteration (though spellings can sometimes vary: gochugaru, for example, is sometimes rendered kochukaru).

Location: Where Korean Cooking Comes From

W arm and sustaining may be the best two words to describe the experience of eating a Korean meal. As with many great world cuisines, what Koreans typically eat is the result of geography and climate: the Korean peninsula has a climate that is similar to the North Central part of the United States, which means that there are cold winters, warm, occasionally hot summers, and extended cool autumns. This allows for a growing season wherein many varieties of vegetables and grains can be cultivated.

T he very cold winters also create the need for preservation. Before the 20th century, Korea was mainly a rural, agriculturally based society wherein foraging and farming were central to survival for most families. Hence the need to preserve the harvest throughout the winter, often in large earthenware pots buried in the ground.