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Published by designcgs, 2019-12-04 18:43:39

Joo Hungry?_2nd





Joo Hungry?
CH EF BEAN’S FAVO RITE KOREAN DISHES
Benjamin Joo


Copyright © 2019 IvyEGG Publishing All rights reserved.
ISBN: 172975659X
ISBN-13: 978-1729756591


Acknowledgements
Last year, I decided to create a cookbook, but a lot of people said that they couldn’t produce the same outcome of the food I made. Be- cause of this, I found some of my favorite dishes that are very easy to make, convenient, and can be eaten with delight! They can be altered based on your preferences and do not require much skill at all! Have fun with this cookbook and make sure to stay hungry!
JOO HUNGRY? 3


4 CHEF BEAN’S FAVORITE KOREAN DISHES


Encouragements
“Way to go Ben! You are a true inspiration! I am so proud of your accomplishment. Thank you for sharing this treasure of a book with me. I promise to try out several of your delicious recipes at home with my own children! Congratulations!”
- Dr. Jacob Muñiz: Principal, Los Coyotes Honors Magnet Middle School
“Benjamin is thoughtful and honest in interactions with others. He listens atten- tively to the response of others. He holds many varied interests and seeks addi- tional information independently about topics that pique interest. Finally, he starts to express what he has found.
It’s difficult to find good Korean cookbooks written in English. Benjamin writes the best Korean cookbooks for English speakers. It’s easy to understand and explains ingredients, has basic recipes from white rice to traditional dessert. The dishes all seem to be meticulously tested.
I am so proud of you. Good Job! “
- Joanne Noh
“Benjamin, all of the food looks so good! These are all of the food I love! I was really tempted to eat. I will definitely be trying one of your recipes soon! Good job!”
- Jessica Choi
“Thank you for showing me all these recipes. I would enjoy eating Kimchi Bogum- bap and Spam seaweed rice rolls. I would enjoy you making more recipes. All of these Korean food look very tasty to eat.”
- Your little neighbor, Claire Shim
“Your cookbook looks so professional! I would really enjoy cooking all these recipes in the book. Good job making all these foods! All these foods look so good that I would like to eat them all. I hope that you can make some money off of print- ing this cookbook. This cookbook is detailed with easy instructions for everyone. Again, great job!”
- Matthew Paek
“All the recipe in the book looks really good! I definitely want to try one of the rec- ipes in there. There are a lot of great recipes in that book, and given the chance, I would try all of them! I think it’s really cool how you made a Korean recipe book for people who speak English. Good job!”
- Grace Heo
JOO HUNGRY? 5


6 CHEF BEAN’S FAVORITE KOREAN DISHES


Contents
MY FAMILY’S FAVORITES
08 SOEGOGI YACHAEJUK(소고기 야채죽)
Korean Style Beef and Vegetable Porridge
08 BUSUT BAP(버섯밥) Steamed Mushroom Rice
08 DUBU BUCHIM(두부 부침) Korean Pan Fried Tofu
08 JANJORIM(장조림) Soy Braised Beef
08 SAUSAGE EOMUK BOKKEUM(소세지 어묵볶음) Korean Style Sausage Stir Fry with Fish Cake
08 SPAM MUSUBI(스팸 무스비) Spam Musubi
08 HAEMULJEON(해물전) Korean Seafood Pancakes
08 HAEPARI NAENGCHAE(해파리 냉채) Korean Jellyfish Salad
08 SAEU SOGEUM GUI(새우 소금구이) Salt roasted shrimp
SO UP
08 MIYEOK GUK(미역국) Beef Seaweed Soup
10 DOENJANG JJIGAE(된장찌개) Korean Soy Bean Paste Soup
12 ODEN GUK(오뎅국) Korean Fish Cake Soup
14 DOEJIGOGI KIMCHI JJIGAE(돼지고기 김치찌개) Pork Kimchi Soup
16 MANDU GUK(만두국) Korean Dumpling Soup
JOO HUNGRY? 7


18 Budae Jjigae(부대찌개) Army Stew
PORRIDGE
20 HOBAKJUK(호박죽) Pumpkin Porridge
22 JAT JUK(잣죽) Pine Nut Porridge
M EAT
24 BULGOGI(불고기) Korean BBQ Beef
26 YANGYEOM CHICKEN(양념치킨) Korean Fried Chicken
28 JEYUK BOKKEUM(제육볶음) Korean Spicy Marinated Pork
30 TONKATSU(돈까스) Korean Style Pork Cutlet
RICE
32 KIMCHI BOKKEUMBAP(김치 볶음밥) Kimchi Fried Rice
34 YACHE KIMBAP(야채 김밥) Vegetable Seaweed Rice Rolls
36 YUBU CHOBAP(유부초밥) Fried Tofu Stuffed With Rice
38 SPAM KIMBAP(스팸 김밥) Spam Seaweed Rice Roll
40 YACHE BOKKEUMBAB(야채 볶음밥)
Vegetable Fried Rice
NOODLE
42 YACHE RAMEN(야채 라면) Vegetable Ramen
44 KIMCHI BIBIM GUKSU(김치 비빔국수) Spicy Kimchi Noodles
8 CHEF BEAN’S FAVORITE KOREAN DISHES


46 JAPCHAE(잡채)
Korean Glass Noodle Stir Fry
48 MEMIL BIBIM GUKSU(메밀 비빔국수) Vegetable Soba Noodles
50 BIBIM NAENGMYEON(비빔냉면)
SIDE DISH
Spicy Cold Buckwheat Noodles
52 GYERAN MARI(계란말이) Korean Egg Roll
54 MYULCHI BOKKEUM(멸치복음) Stir Fried Anchovies
56 OI MUCHIM(오이무침)
Spicy Cucumber Salad
SNACK
58 STREET TOAST(길거리 토스트) 60 HOTTEOK(호떡)
Korean Sweet Pancake
62 TTEOKBOKKI(떡볶이) Spicy Rice Cakes
64 INSTANT KOREAN STYLE DONUTS(도넛) DESSERT
66 GUWAIL SALAD(과일 샐러드) Korean Style Fruit Salad
68 GOGUMA MATTANG(고구마맛탕) Korean Candied Sweet Potatoes
70 SUJEONGGWA(수정과)
Korean Cinnamon Ginger Punch
TEA
72 GOGUMA LATTE(고구마 라테) Sweet Potato Latte
74 KOREAN STYLE LEMON TEA(레몬차)
76 SAENGANG CHA(생강차) Korean Ginger Tea
JOO HUNGRY? 9


MY FAMILY’S FAVORITES
소고기 야채죽
SOEGOGI YACHAEJUK
Korean Style Beef and Vegetable Porridge
A couple of years ago, I looked for a dish that was warm and healthy, but at the same time easy to make. Soegogi Yachae Juk is made
of Korean style beef and a certain vegetable porridge. It is a very nutritious rice porridge made with various kinds of vegetables such as onion, carrot, broccoli, zucchini, bell pepper, radish, and mushrooms. Usually when I get sick, I can’t help but think of eating this porridge. This beef vegetable porridge is very popular and you can enjoy it any time of the year.
10 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (3 servings)
• 1 1⁄2 cup beef
• 2 cups soaked rice
• 1 cup Shiitake mushroom • 1⁄2 zucchini
• 1⁄2 carrot
• 1⁄2 onion
• 2 tsp minced garlic
• 2 tsp salt
• 2 Tbsp sesame oil
• 3 cups water
Directions
1. Grind the meat.
2. Chop the vegetables very thinly.
3. Put sesame oil in the pot and fry
the ground beef with minced garlic for about 2 minutes over a high heat.
4. Add the soaked rice and fry for 3 minutes. Keep on stirring to prevent sticking on the pot.
5. Add 1 1⁄2 cup of water, chop the carrot, Shiitake mushroom, onion and zucchini. Lower the heat on a medium high.
6. Boil it for 5 more minutes.
Add 1 1⁄2 cup of water and boil it for 5 more minutes.
7. Garnish with crumbled seaweed sheet and the sesame seeds.
8. Enjoy the yummy Soegogi Yachaejuk.
JOO HUNGRY? 11


MY FAMILY’S FAVORITES
버섯밥
BUSUT BAP
Steamed Mushroom Rice
My mom used to make recipes out of bacon and asparagus since they make a surprisingly good pair.In my opinion, the best way to make this dish is by frying all the rice, pasta, baked asparagus, and bacon wraps together, but you could simply bake them together. Try different things and see if you like something more than the other! If you want to do something special, you could replace the bacon with meat or seafood in your refrigerator. With sweet potatoes, mushrooms, asparagus, and four strips of bacon your meal is more than perfect! Even though this dish seems unhealthy, you only need to add a bit of butter and a spoonful of soy sauce. Yum!
12 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (4 servings)
• 3 cup soaked rice
• 2 sweet potatoes
• 4 Shiitake mushrooms • 4 bacon strips
• 4 asparagus spears
• 2Tbsp soy sauce
• 2 Tbsp butter
Directions
1. Cut sweet potatoes, bacon and asparagus into bite sizes.
2. Slice shiitake mushrooms
3. On a pan fry bacon first and set aside it.
4. Put the soaked rice on the pan and add the bacon, sweet potato, asparagus and shiitake mushroom on top of the rice. Pour 3 cups of water.
5. On a high heat ;cook them for about 3 minutes and lower on a low heat. Cook 5 more minutes.
6. Gently mix the steamed bacon and vegetable rice. You can add soy sauce and butter to mix.
JOO HUNGRY? 13


MY FAMILY’S FAVORITES
두부 부침
DUBU BUCHIM
Korean Pan Fried Tofu
Dubu Buchim literally means pan fried tofu in Korean. Since tofu is
a plentiful source of protein and calcium, many vegetarians can use this as a replacement meal. Many Koreans enjoy tofu in stews, mashed pancakes, and for fried tofu like Dish. It is super easy to make yet delicious as it is one of the most popular side dishes. Garlic soy sesame is the key ingredient used for the sauce, but because I have a high tolerance to spiciness, I usually like to add chili powder. Let me show you how easy it is to make!
14 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients ( 2 servings)
• 1 package tofu
• 1 Tbsp grapeseed oil • 2 Tbsp soy sauce
Sauce Ingredient
• 2 Tbsp soy sauce
• 2 tsp sugar
• 2 tsp minced garlic
• 2 tsp chili powder
• 1 1⁄2 Tbsp chopped green onion • 2 tsp sesame seeds
• 2 tsp sesame oil
Directions
1. Take out the tofu from the package. Drain the water and cut into good bite sized pieces.
2. Gently use the kitchen papers to dry both sides of tofu.
3. Use a non stick frying pan and spread the oil. Frying the tofu over medium low heat until they turn golden brown.,
4. Mix all the sauce ingredients well. 5. Stack the tofu and spoon the sauce
evenly over the tofu.
6. Dubu Buchim can be a dish a good
side dish too. Enjoy!
JOO HUNGRY? 15


MY FAMILY’S FAVORITES
장조림
JANJO RIM
Soy Braised Beef
Jangjorim is one of my family’s favorite side dishes. It consists of juicy beef with garlic soy sauce, boiled eggs, and spicy green jalapenos, which all makeup to Jangjorim’s unique taste. It even lasts more than a week in the fridge. Based on your preference, you can eat it either hot or cold. My family agrees with me, when I say that I really love eating this with steamed rice. I hope you enjoy this dish as much as I do!
16 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (4 servings)
• 1 lb beef frank steaks • 3⁄4 cup soy sauce
• 1⁄2 cup sugar
• 1⁄3 cup sake
• 4 stalks green onion • 7 eggs
• 3 jalapeno
• 11 garlic cloves
• 4 sliced ginger
Directions
1. Wash the meat carefully and dip in boiling water for about 5 minutes to remove scum.
2. Take the meat out and wash it again. 3. Boil the eggs. Peel the egg shell and
set aside.
4. Put the beef chunks with 3 cups of
water pot. Add all the ingredients
, the eggs, jalapeno, green onions, garlic, ginger, soy sauce, sake, sugar.
5. Boil in high heat for 5 minutes,
6. In a medium low heat bol them until
the meat is soft enough to eat. 7. Check the beef with the fork. 8. Tear the beef with hands.
Enjoy the side dish, Jangjorim.
JOO HUNGRY? 17


MY FAMILY’S FAVORITES
소세지 어묵볶음
SAUSAGE EOMUK BOKKEUM
Korean Style Sausage Stir Fry with Fish Cake
Sausages are some of my favorite ingredients of all time. I love all the dif- ferent kinds of recipes that have sausage. My mom even says that Vienna Sausage was her favorite dish when she was little. Sausage Eomuk Bokkeum is even one of the most popular side dishes in Korea. It’s easy and takes less than 20 minutes to make. The diagonal cuts on the sausage make me want to crave them more. Even though my mom tries to make enough for the whole family,it always disappears within the first couple of minutes.
18 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (4 servings)
• 1 pack sausage
• 1 1⁄2 cup fish cake
• 1⁄2 onion
• 1⁄3 cup carrot
• 1⁄2 cup green onion
• 1 Tbsp soy sauce
• 1 1⁄2 Tbsp syrup
• 1 Tbsp minced garlic • 1 Tbsp sesame seeds
Directions
1. Slice all ingredients with good sizes to eat.
2. Make cut in the sausage to season well.
3. Put sausages into boiling water to get rid of scum.
4. Fry onions until it turns yellow and add carrots.
Fry them 2 more minutes.
5. Add sausages and fish cakes. Fry and stir 2 more minutes and add green onions, syrup and sesame seeds.
6. Ready to serve with steamed rice.
JOO HUNGRY? 19


MY FAMILY’S FAVORITES
스팸 무스비
SPAM MUSUBI
Spam Musubi
In my first cookbook, I already mentioned the Hawaiin Musubi for spam kimbap, which has recently become very popular in Korea. As tasty as it is, you only need three main ingredients: fried egg, fried spam and perilla leaves. You can add as many vegetables as you want, such as fried onion, carrot, or sliced cucumber. Although spam may be a little high in sodium, this is the “healthier” alternative.
20 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (3 servings)
• 1 can spam
• 4 dried seaweed sheets • 2 cups steamed rice
• 4 eggs
• 1 cucumber
• 8 perilla leaves
• 1⁄2 green onion
• 2 Tbsp chopped carrot
Directions
1. Slice the spam into 8 pieces. 2. Slice the cucumber and perilla
leaves into about the same size as
the spam.
3. Chop the green onion and carrot
and mix with the cracked egg. Fry with the medium low heat. Cut into the same size of spam. 4. Fry the spam peaces in a medium low heat.
5. Add 1 tsp of salt and sesame oil in the steamed rice.
6. Use the empty can of spam to make a nice shape of musubi. Put a plastic wrap and a little amount of steamed rice.
7. Add the spam, cucumber, perilla leaves, fried egg in order. Finally add the little amount of rice again.
8. Take out the musubi with the plastic wrap.
9. Wrap the musubi with the seaweed sheet. Cut them with a good for bite sizes and enjoy!
JOO HUNGRY? 21


MY FAMILY’S FAVORITES
해물전
HAEMULJEON
Korean Seafood Pancakes
Jeon, a Korean-styled pancake, is made with sliced meat, fish, vegetables and mixed with eggs and flour to fry on a pan. There are many different types of Jeon depending on what main ingredient is used. For example, you can use zucchini, green peppers, onions, sesames, leaves, Kimchi, oysters, shrimp, squid, and fish. Jeon can be served as an appetizer or snack, but
I usually enjoy the latter. I used a seafood package from my local Korean market to make it easily, but if you want more flavors, you can use shrimp, clams, and squid!
22 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (4 servings)
• 1 pack Seafood Mix.
• 1 1⁄2 cup Korean pancake mix • 1 egg
• 1⁄2 cup water
• 3⁄4 cup green onion
• 1 onion
• 1⁄2 cup grape seed oil
Directions
1. Slice green onions and onion.
2. Chop the seafood mix evenly.
3. Putr all the ingredients together in
a bowl. Put the chopped seafood, onion, green onion, pancake mix, an egg and 1⁄2 cup of water into a bowl and mix them with a spoon.
4. Heat a non stick pan on medium heat. Add 2 Tablespoons grapeseed oil in a pan and evenly swirl it.
5. Put the mixture into a pan with one full ladle.
6. When the bottom of the pancake turns golden brown you can flip it over and cook 2 or 3 minutes until it turns crunchy.
7. Repeat these step for about 3 more pancakes.
8. The seafood pancakes are beautifully done!!
JOO HUNGRY? 23


MY FAMILY’S FAVORITES
해파리 냉채
HAEPARI NAENGCHAE
Korean Jellyfish Salad
Because of the sweet, tangy taste of the garlic mustard sauce, Haepari Naengchae is one of the most popular dishes during the holidays to make at parties. Some even claim that it’s the best appetizer for the Korean traditional main courses. You may think that jellyfish is gross but hear me out. After you add garlic mustard sauce, you’re definitely going to want to take that second bite. When I was little, I didn’t like Haepari Naengchae, but as I grew older, I began to grow fond of it. Let’s make this dish!
24 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients ( 4 servings )
• 1 package salted, shredded jellyfish • 1 cucumber
• 1 yellow bell pepper
• 1 red bell pepper
• 3 eggs
• 8 artificial crab • 1 Korean pear • 1⁄2 large carrot
Sauce Ingredients
• 1 1⁄2 tsp mustard
• 2 tsp minced garlic • 1 tsp salt
• 1⁄2 tsp soy sauce
• 4 tsp sugar
• 3 tsp vinegar
Directions
1. To remove salt from the jellyfish, soak it in the water for at least one hour. Rinse it with water a couple times.
2. In the boiling pot add one cup of water and put the jellyfish.
Stir 10 seconds and take them out.
3. Strain and squeeze out the jellyfish. Add 1 tsp sugar, salt and vinegar and refrigerate it.
4. Separate the eggs with yolks and whites in two bowls.
5. Use a non stick pan to fry them over a medium low heat. Slice them with a same lengths.
6. Slice the cucumber, red and green bell pepper, Korean pear and carrot.
7. Gently tear the artificial crab.
8. Display all the sliced ingredients and
add the garlic mustard sauce over the top of the dish. Ready to serve!
JOO HUNGRY? 25


MY FAMILY’S FAVORITES
새우 소금구이
SAEU SOGEUM GUI
Salt Roasted Shrimp
There are many ways to cook shrimp. You may add it into soups and stews. It’s best to steam, fry, or add them into a pancakes but if you’ve never tried cooking this, I highly recommend you do. This is so quick as the easiest way to cook it tender and juicy is by simply roasting them over a bedrock of salt. I was inspired to do this when I saw once on television that chefs near the coast would cook gigantic shrimp alive on lots of salt. I can’t emphasize how simple it is to cook, clean up, and make an spectacular dish to serve. I hope you enjoy Seau Sogeum Gui as much as I do.
26 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (3 servings)
• 2 cup rock salt
• 24 unpeeled jumbo shrimps • 2 lemons
Directions
1. Put shrimps into a bowl and add 1 Tbsp of rock salt.
2. Wash the shrimps carefully with running water and drain the water.
3. For shrimp remove unnecessary part like sharp tail, long legs and shrimp beard or dark vein runs along the back.
4. In the bottom of the pan put a double layer of foil.
5. Put 2 cups of salt on it.
Add the shrimps and put the lemon slices and cover.
6. Cook for about 5 minutes in a medium heat until the shrimp turns red. Turn them over and cook
3 more minutes.
7. Ready to enjoy the shrimps!
JOO HUNGRY? 27


SOUP
미역국
MIYEOK GUK
Beef Seaweed Soup
On my birthday, my mom would always make Miyeok Guk and steamed rice. There’s actually a history behind why Koreans eat this meal on this day. People pass around legends of how after dolphins gave birth, they would swim by the shore and eat seaweed. With curiosity, people began to make soup from seaweed. Long ago, new mothers would eat this with steamed rice and a cup of clean water to thank the Goddess of Birth. Recent studies have shown that it contains lots of iron and is good for purifying blood. Now, Koreans celebrate their birthday by eating this delicious meal.
28 CHEF BEAN’S FAVORITE KOREAN DISHES


Main Ingredients (7 servings)
• 2 cups dried seaweed • 1 cup beef
• 1⁄2 Tbsp minced garlic • 1 tsp sesame oil
• 7 cups water
• 1⁄2 Tbsp butter
• 1⁄2 Tbsp sea salt
• 1⁄4 tsp black pepper
Directions
1. Soak the dried seaweed in cold water for 10 minutes.
2. Cut the soaked seaweed and beef into bite sized pieces.
3. Heat a large pot over high heat. Add seaweed, beef, garlic, butter, salt and black pepper.
4. Stir until the meat is almost cooked. 5. Add the water and boil it about 10
more minutes.
Add 1 tsp of sesame oil.
6. Turn the heat off and serve.
JOO HUNGRY? 29


SOUP
된장찌개
DO ENJANG JJIGAE
Korean Soy Bean Paste Soup
There are many ways to make this Korean miso soup. Doenjang is made with fermented soybean paste and almost everyone eats it. It even helps people with digestion! Although soybean paste can be homemade, you
can easily get it from the Korean market. The reason it became popular is because it helps fight cancer and it also has an antioxidant effect. Yogurt is known as a super food and soybean paste is as healthy as yogurt. Because of the smell, you may hate to try it, but I can assure that you will like it.
30 CHEF BEAN’S FAVORITE KOREAN DISHES


Main Ingredients (4 servings)
• 2 medium size potatoes • 1 medium size zucchini • 1⁄2 medium size onion
• 1 pack tofu
• 2 green onions
• 3 hot green peppers
• 2 Tbsp soybean paste
• 1⁄3 Tbsp Korean chili paste • 1⁄3 Tbsp minced garlic
Broth Ingredients
• 4 cups water
• 1⁄4 cup dried anchovy • 2 kelps
• 1⁄2 onion
Directions
1. In the pot put 4 cups of water. Add dried anchovy, dried kelp and onion.
2. Boil it with high heat for about 5 to 6 minutes. Remove them after the broth is ready.
3. Cut the tofu, zucchini and potatoes into about 1-inch cubes. Slice the onion, green onion and green hot pepper.
4. In the broth, stir well to dissolve the soy bean paste. Add Onion, potatoes and garlic.
5. Boil them with high heat for about 5 minutes. Add the zucchini, green onion, tofu and pepper.
6. Boil for the last 4 to 5 minutes more. Serve them with steamed rice.
JOO HUNGRY? 31


SOUP
오뎅국
ODEN GUK
Korean Fish Cake Soup
In Korea, there are many street vendors that sell food like fish cake soup, Tteokbokki, Kimbap, and Udon. During the winter, street vendors are very popular because they are warm and count as a light snack on the way home back from work. Eating Oden and Tteokbokki with Korean vodka, Soju, from street vendors is also shown in Korean dramas when main characters are stressed or have something to celebrate. Street food may seem un- sanitary and made with cheap ingredients, but it still has a big impact on modern Korean culture. Every time I eat this food, it brings back memories of when I was in Korea touring the city.
32 CHEF BEAN’S FAVORITE KOREAN DISHES


Main Ingredients (5 servings)
• 4 cups oden
• 1⁄2 cup green onion • 1 cup white radish • 3 Tbsp soy sauce
• 1⁄3 Tbsp salt
Broth Ingredients
• 6 cup of water
• 1⁄2 dried anchovy • 2 dried kelps
• 1⁄2 onion
Directions
1. Put 6 cups of water in a pot. Add anchovy, kelp and onion on a high heat for about 5 minutes.
2. Lower the heat to a medium high. Boil it for 5 minutes more.
Take out kelp, anchovy and onion.
3. In a medium size pot, boil water with onion and white radish on high heat for about 5 minutes.
4. Add the oden and continue to boil for 3 minutes more.
Turn off the heat and add green onion.
5. Enjoy the Oden Soup!
JOO HUNGRY? 33


SOUP
돼지고기 김치찌개
DOEJIGOGI KIMCHI JJIGAE
Pork Kimchi Soup
Kimchi is a food that Koreans can’t live without! That’s why there are so many recipes for it. There’s even a soup called Kimchi Jjigae. This stew is the Chicken Soup for Koreans. Usually, when Americans want to eat something warm, Chicken Soup is the first food they think of. For Koreans, they mostly think of Kimchi Jjigae. This stew also has pork, so it gives a perfect mix with white rice. Here is how the first Kimchi was brought to Korea. The Europe- ans introduced Asia to chili powder during the 17th Century. This caused many Koreans to start making Kimchi from Napa Cabbage and chili powder. As a result, it created a very fond food almost everyone has heard of. There is also a tradition that Koreans carry out just for Kimchi. It is called Kimjang. It is a family gathering and all day, they must ferment 100 napa cabbages to share with other families during the winter. Long ago, it would be strenuous to make Kimchi, but now, families do it to share memories with each other.
34 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (6 servings)
• 2 1⁄2 cups Kimchi
• 2 cups pork
• 3⁄4 cup onion
• 1⁄2 cup green onion • 1 3⁄4 cups tofu
• 1⁄2 cup hot green pepper
• 1 3⁄4 cups Enoki mushroom • 4 cups of water
Sauce Ingredients
• 1 Tbsp soy sauce
• 1⁄2 Tbsp minced garlic
• 2 Tbsp Korean chili pastes • 1 Tbsp sugar
• 1⁄2 Tbsp cooking wine
Directions
1. Fry the pork and Kimchi with butter until they are soft. It takes about 5 minutes.
2. In a mean time cut the vegetable ingredients into bites. Make the sauce too.
3. Add 4 cups of water, sliced onion, hot green pepper, tofu and sauce. Boil them 3 more minutes.
4. Add the mushroom and sliced green onion.
5. Serve Pork Kimchi Soup with the steamed rice. Yum!!
JOO HUNGRY? 35


SOUP
만두국
MANDU GUK
Korean Dumpling Soup
In Korea, dumplings are called Mandu. Dumplings are covered with flour into a thin slice with various ingredients. Depending on the type of dumpling, it can be filled with vegetables, meat, kimchi, and so on. For Koreans, one of the biggest holidays is Chuseok, the Korean Thanksgiving. Another holiday
is Sulnal, which is New Year’s Day. Both of the holidays are still counted on the lunar calendar in Korea. Around those days, there is lots of traffic due to families moving around to visit each other. Before Sulnal, families gather and make Mandu together. This makes a strong bond between family members. In the morning of Sulnal, Koreans eat Mandu Guk which is a dumpling soup after they pray to their ancestors for peace the upcoming year and wonderful harvest. When Koreans eat Mandu Guk, they consider themselves one year older than they actually are. Also, we do a deep bow to elders of the family. Now, Mandu is one of the most popular foods in Korea. It can be steamed, boiled and fried. The reason why Mandu Guk is my favorite food is that winter is coming and this soup warms my stomach and heart.
36 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (4 servings)
• 1 pack Mandu
• 3 eggs
• 1⁄4 cup dried seaweed • 1⁄2 Tbsp soy sauce
• 1⁄4 Tbsp minced garlic • 1⁄4 tsp black pepper
For broth
• 6 cups water
• 3⁄4 cup dried anchovy • 1⁄2 onion
• 1⁄2 cup dried kelp
• 1 cup white radish
Directions
1. Boil the anchovy stock. When it starts to boil, add the dumplings and the sauce.
2. Let it boil for 3 minutes more.
3. Separate the egg yolk and egg white.
On a medium low pan fry each of them. Thinly slice fried egg yolk and egg white. Slice the dried seaweed also.
4. On a fully cooked dumpling soup add the black pepper, sliced green onion, egg and dried seaweed.
It’s ready to serve!
JOO HUNGRY? 37


SOUP
부대찌개
BUDAE JJIGAE
Army Stew
Budae Jjigae is one of the most popular stews in Korea. It isn’t as hard as it looks to make because the only challenge is to cut and mix the ingredients. “Budae” actually means “military base” in Korean. During the Korean War(1950-1953), there was not enough food to eat, so the Koreans decided to mix the food from U.S. army with their own. They created a unique fusion food consisting of Korean chili paste, sausage, spam, and other vegetables. People of all ages varying from children to the elderly loved the new taste. Later, they added a more popular food, ramen, to make it even more delicious. Even now, when food is abundant, Koreans still love to eat this stew created from their ancestors.
38 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients
• 4 cups chicken broth
• 3⁄4 cup spam
• 3 sausages
• 1 cup Enoki mushroom
• 1 cup king oyster mushroom • 1 cup Shiitake mushroom
• 1 1⁄2 cups Kimchi
• 1 pack ramen
• 1 cup Korean rice cake • 1 slice cheese
• 1 1⁄2 cups tofu
• 1 cup green onion
• 1 1⁄2 cups onion
Sauce Ingredients
• 3 Tbsp Korean chili pastes
• 2 Tbsp Korean chili powders • 2 Tbsp soy sauce
• 1 Tbsp minced garlic
• 1 Tbsp sugar
• 1 Tbsp cooking win
Directions
1. Cut out the bottom part of the Enoki mushroom. Soak the Shiitake mushroom for a while and squeeze Out the water.
2. Cut all the ingredients into good bite size.
3. Place all the sliced vegetables in a wide pan or a wok. Put the sauce in the middle. Add the chicken broth and ramen on top. Cook it for about 10 minutes.
4. Gently place a cheese on top. Serve with the steamed rice and side dishes!
JOO HUNGRY? 39


PORRIDGE
호박죽
HOBAKJUK Pumpkin Porridge
The origin of porridge comes from grain and boiled water in pottery. About 700 years ago, the Joseon Dynasty started in Korea. When rice farming was ruined, poor people had no food to eat except for Juk. During the Japanese colonial period (1910-1945), the Japanese took all the rice. Also, many Koreans were going through difficulties due to the Korean War (1950-1953). All those years, poor people would barely survive eating grain with vegetable porridge. Whether or not people were rich, they loved Juk. In history, when emperors or nobles were not feeling well, they had the advan- tage to add fish, milk, pine, or sesame seeds to Juk. Peasants could only add little amounts of grain or vegetables to “ease” their hunger. Even on the day for the college entrance exam throughout the nation, high school students take an once-in-a-lifetime test to enter for college. As you can tell, this could be stressful for many students. To awaken their minds, 10% of students eat Juk in the morning. There are various types of this porridge, like Hobakjuk. Hobakjuk is very easy to make, and you’ll usually find Kabocha at the market. Normally, Kabocha is used as the main ingredient. To make it sweeter, you can add sugar, but for me, this porridge is just right!
40 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (15 servings)
• medium size Kabocha squash
• 2 Tbsp sugar
• 1 tsp salt
• 3 Tbsp sweet rice flour
• 5 cups water
Directions
1. Microwave the pumpkin for about 10 minutes.
Take out all the seeds with spoon.
2. Cut the pumpkin with smaller pieces.
Boil with the high heat in a large
pot and add water.
3. After 10 minutes late add sugar,
salt and sweet rich flour.
Grind them with a hand grinder (Grind them gently because
It is too hot.)
JOO HUNGRY? 41


PORRIDGE
잣죽
JAT JUK Pine Nut Porridge
Pine nuts used to be expensive and were hard to find. Now you can find it everywhere at your local market! Pine nuts are mild, nutritious, improves vascular health, prevents adult diseases such as hypertension, and en- hances your skin. Since pine nuts are easily digestible, it is mostly served to recovering patients and the elderly. Once you try this, you will surely like it.
42 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (6 servings)
• 2 cups sushi rice • 3⁄4 cup pine nut • 4 cups water
• 1 tsp salt
Directions
1. Soak 2 cups of rice in water for about 2 hours And drain the water.
2. Remove the top part of pine nut.
3. Grind the rice and pine nut mixture
with the hard grinder.
4. On medium heat boil the rice mix
with the pine nuts.
Stirring constantly to prevent sticking or clumping.
5. Add salt. Garnish each bowl with few pine nuts.
JOO HUNGRY? 43


MEAT
불고기
BULGOGI Korean BBQ Beef
Bulgogi is usually cooked in a sauce with thinly sliced beef. The sauce is made with soy sauce, honey or sugar, chopped green onion, garlic, sesa-
me seeds, and black pepper. I am sure it is the most popular Korean food. However, in the past, Bulgogi was different. About 2000 years ago, countries had their meat seasoned but in Goguryeo, Korea, there was a meat called McGamy seasoned with Doenjang and Garlic. There was a book describing Nubiani, sliced and seasoned beef with soy sauce. They placed Nubiani on a bamboo skewer and roasted it on a charcoal fire, but it was only meant for kings or the rich. It was very unique and it seemed to be the origin of Bul- gogi. Later, Buddhism became strong and it prohibited people from eating meat. I think it is lucky that we can have Bulgogi now at any time. When we’re going to a party, Bulgogi is surely everyone’s favorite dish.
44 CHEF BEAN’S FAVORITE KOREAN DISHES


Main Ingredients (5 servings)
• 3 cups of thinly sliced sirloin or tender • 1⁄2 cup onion
• 1⁄2 cup carrot
• 1⁄2 cup green onion
Sauce Ingredients
• 1⁄2 cup water
• 1⁄2 cup sugar
• 1⁄2 cup soy sauce
• 3 Tbsp cooking wine (Sake) • 2 Tbsp sesame oil
• 2 Tbsp minced garlic
• 3 Tbsp minced kiwi
• 1⁄2 tsp black pepper
Directions
1. Mix all the ingredients for the sauce. Put this in a large bowl For mixing with meat.
2. Mix the meat and the sauce very well. Marinate it for about 4 hours in the refrigerator.
3. Preheat the pan and start to fry. About 5 minutes later add sliced onion, carrot and green onion.
4. Place Bulgogi on the top of 2 lettuce leaves.
JOO HUNGRY? 45


MEAT
양념치킨
YANGYEOM CHICKEN
Korean Fried Chicken
Yangyeom means seasoned in Korean. It serves mainly as an appetizer, but it’s so good to the point I would eat it as my main meal. Yangyeom chicken is deep fried chicken coated with sweet and spicy sauce. After the Korean War, fried chicken was introduced from the U.S. army. Until the 1970s, there were more roasted chickens in Korea and after that. As the economy grew, fried chicken became very popular. During the 1980s, seasoned chicken businesses started and soon it became the most popular chicken in Korea. There’s even a word, Chimaek, which means chicken and beer. This is a good combination because most Koreans don’t like cheesy food. During the 2002 World Cup, Chimaek had a significant impact. I always find myself in situations debating over Yangyeom chicken or other food, and I choose what is inevitable.
46 CHEF BEAN’S FAVORITE KOREAN DISHES


Ingredients (4 servings)
• 4 cups chicken breast • 4 cups potato starch • 2 cups milk
• 1 tsp black pepper
Sauce Ingredients
• 2 Tbsp Korean chili paste • 2 Tbsp ketchup
• 3 Tbsp cooking syrup
• 2 Tbsp soy sauce
• 3 Tbsp sugar
• 2 Tbsp minced garlic • 1 Tbsp sesame oil
• 1 tsp sesame seeds
• 2 tsp pine nuts
Directions
1. Soak the chicken, milk and black pepper in a bowl for about
30 minutes to get rid of bad chicken flavor. Drain the milk out.
2. Add the potato starch to the chicken
to coat evenly.
3. In a deep pan add oil and heat the
oil to 320° F. Drop the chicken pieces one by one.
Fry them until golden brown.
4. Then fry the chicken 3 minutes again to be golden and crisp.
5. In a pan place all the sauce ingredients and stir well on a medium low about 4 minutes.
6. Add the chicken in a sauce pan. Mix them thoroughly. Sprinkle with the pine nuts and the sesame seeds.
JOO HUNGRY? 47


MEAT
제육볶음
JEYUK BOKKEUM
Korean Spicy Marinated Pork
Jeyuk Bokkeum is the Korean pork marinated in Korean chili paste, Go- chujang. It’s even as popular as Bulgogi. This Korean spicy pork has a couple of names: Dwaeji Bulgogi, Pork Bulgogi, Gochujang Bulgogi, and Jeyuk Bokkeum. One of the benefits of cooking this is that you can store it in your freezer and cook it whenever you want. Some good combinations with Jeyuk Bokkeum are with lettuce, sesame leaves, steamed napa cabbage, sliced carrots, garlic, onions, and so on. I personally like very hot dishes sometimes and add jalapenos to add even more heat. Jeyuk Bokkeum is normally served with steamed rice and Doenjang Jjigae.
48 CHEF BEAN’S FAVORITE KOREAN DISHES


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