Taste of Korea by School of Art, George Mason University

Traditional Natural Simple

Taste of Korea

Chaiyoon Kim

Taste of Korea

Traditional Natural Simple

Taste of Korea

Chaiyoon Kim

Contents /

A short note

Bap

Side dishes

Appetizers

Soups & Stews

Main dishes

Desserts

Thank you

Taste of Korea

A short note In 2014, I graduated from high school in South Korea and came to the United States to attend university. My aunt was my biggest supporter in coming to America. She wanted me to experience many things in the broader world. Living in the United States with her, I was able to study abroad abundantly while eating many kinds of Korean food that my aunt cooked for me. This book tries to record her recipes and my memories of her and her cooking. Twenty years ago, my aunt left South Korea with her husband and two children and immigrated to Virginia in the United States. Since all her family was in South Korea, immigrating to a new country was a tough decision for both her and her family. In a new land, she considered a lot about what she should do for living. Her husband started working at a laundry, unlike what he did in Korea. However, she decided to continue to cook with her most confidence. My aunt used to run various kinds of restaurants in Korea. Therefore, according to her experience, she worked in Korean restaurants and a Japanese restaurant in the United States. It was their dream to open a new business in America and they were able to achieve it after saving money for years. At first, they needed a solid idea for the business, and my aunt confidently insisted on opening a restaurant. Therefore, they opened a Korean restaurant in the center of Annandale, Virginia. Her food captivated not only Koreans but also people from various countries. Her restaurant became famous and successful in Annandale, and now so many people visit her restaurant every day.

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Bap (Steamed Rice) 밥 Koreans are always looking for Bap. There are many foods, but Koreans tend to think that eating Bap means having a meal properly. Also, there are cases where many foods taste better with Bap. So, my aunt always described a restaurant with a good taste of Bap is good at cooking. This is because the excellent taste of Bap goes well with other foods and makes it a better meal. Koreans often make and eat not only white rice but also various kinds of rice such as black rice, multi-grain rice, and barley rice. However, the most basic rice among them is the steamed white rice. 2 cups of rice

Soak the rice in water for half an hour.

3 cups of water

Pour water and rice into a pot, close the lid, and boil over high heat. Open the lid and stir once for about five minutes when it starts to boil. Lower to low heat, cover, and simmer for about 15 minutes. Open the lid and stir the rice after 15 minutes. Close the lid and let it simmer for 10 minutes.

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1/ Side

dishes

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Baechu-kimchi

Oi-kimchi

Kongnamul-muchim

Sigeumchi-muchim

(Pickled Napa Cabbage)

(Cucumber Kimchi)

(Seasoned Bean Sprouts)

(Seasoned Spinach)

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Baechu-kimchi (Pickled Napa Cabbage) 배추김치 Baechu-kimchi is fermented by mixing pickled napa cabbage with various seasonings such as radish, vegetables, salted seafood, and red pepper powder. Kimchi is one of the traditional fermented foods and is not only one of Korea’s representative foods, but also has been selected as one of the world’s top five healthy food and is recognized as a world class healthy food. There are many kinds of Kimchi, but Baechu-kimchi is the most representative and primary. My aunt always served homemade Baechu-kimchi as a side dish for all meals. My aunt was able to make various Kimchi, but I liked her Baechu-kimchi the most, which was devoted to the basics. Baechu-kimchi is a side dish that goes well with all Korean food. 2 napa cabbages

Put the soaked red pepper powder in the radish, mix it well,

25 cups of water

add scallion and the rest of the seasoning, mix again, add

700g of salt 1 radish, sliced 200g of watercress, sliced 400g of scallion, sliced 200g of oyster

vegetables and oysters, and mix lightly. Spread the Kimchi paste mixed between the napa cabbage leaves evenly and wrap it around them so that the seasoning does not flow out. Put 7-8 pieces in a jar and cover the Baechu-kimchi with pickled leaves.

130g of red pepper powder

Put water and salt in a bowl mixed with Baechu-kimchi,

100g of anchovy sauce

make kimchi broth, pour it into a jar, and press it tightly

12g of sugar

to store it.

80g of garlic, minced 40g of ginger, minced

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Oi-kimchi (Cucumber Kimchi) 오이김치 Oi-kimchi is Kimchi made from cucumbers. Unlike napa cabbage kimchi, the advantage is that it can be made faster and easier. It is simple, but it is more appetizing when eaten with meat or soup. My aunt recommended eating meat with Oi-kimchi. My aunt’s grandson enjoyed making it with her. Oi-kimchi is uncomplicated to make, so you will love and enjoy it as an excellent side dish.

Boil water, add boiling water and salt to a bowl and mix

3 cucumbers, diced

until the salt is completely dissolved.

3 tablespoons of salt

Put the diced cucumbers in saltwater and pickle them

3 cups of water

for 40 minutes. Mix it well once in the middle and after

1 carrot, shredded

40 minutes, strain it for 10 minutes. Put diced pear, onion, garlic, and ginger into a blender. Grind it until it has a soft texture. Add red pepper powder, salted squid, salt, sugar, and pear juice in a large bowl and mix well. Add shredded carrots and chopped scallions and mix well. Put the cucumbers in a sauced bowl and mix them well and sprinkle sesame seeds on top.

1 pear, diced Half of onion, diced 1 teaspoon of ginger, minced 6 tablespoons of red pepper powder 3 tablespoons of salted squid 1 tablespoon of sugar 4 scallions, chopped

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1 tablespoon of sesame seed

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Kongnamul-muchim (Seasoned Bean Sprouts) 콩나물 무침 It is a Korean side dish, seasoned bean sprouts, that people eat crunchy bean sprouts with seasoning and sesame oil. My favorite side dish is Kongnamul-muchim ever since I was young. When I was in South Korea, there have been many days I had to prepare meals by myself because my parents were busy with work. I liked Kongnamul-muchim the best among my mother’s side dishes, and my aunt knew it. Therefore, when I came to America, the side dish my aunt often made was Kongnamul-muchim for me. I think that she intended to comfort my longing for my mother while living without my parents in the United States.

Remove the messy parts of bean sprouts.

200g of bean sprouts

Put water in a bowl and shake it to remove the peels,

1 cup of water

rinse it under running water, and drain it by sifting it.

1 tablespoon of salt

Put 1 cup of water and ½ teaspoon of salt in a pot and

10g of scallion, minced

add bean sprouts.

1 teaspoon of garlic, minced

Cover the pot’s lid, boil it for 3 to 4 minutes, rinse it in cold water, and drain it. Mix salt, scallion, garlic, and sesame oil in a bowl. Add bean sprouts, season evenly, and sprinkle sesame

½ tablespoon of sesame oil 1 teaspoon of sesame seeds

seeds evenly.

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Sigeumchi-muchim (Seasoned Spinach) 시금치 무침 Sigeumchi-muchim is a side dish loved by young children to the elderly. I often saw that my aunt made Sigeumchi-muchim for her grandchildren. Since it was not spicy, seasoning spinach was a great help to her grandchildren when the children first started eating a meal. I also enjoyed mixing her Sigeumchi-muchim and rice with red pepper paste. 400g of spinach, chopped

Trim the spinach and cut it into roots, cut crosswise into

15 cups of water

the roots, and wash them clean three to four times in

1½ teaspoon of salt ½ teaspoon of soy sauce 4.5g of scallion, chopped ½g of garlic, minced ½ teaspoon of sesame seeds 2 teaspoons of sesame oil

running water. Pour water into a pot, boil it over high heat for about 12 minutes, add salt and spinach, blanch it for about 2 minutes, rinse it in water, and squeeze it out. Cut the blanched spinach into bite-size pieces. Put the sauce in the spinach, season it so that the seasoning is evenly soaked, put it in a bowl, and sprinkle sesame seeds.

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2/ Appetizers 20

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Haemul Pa-jeon

Kimchi-jeon

Mandoo

Japchae

(Seafood Vegetable Pancake)

(Kimchi Vegetable Pancake)

(Dumpling)

(Stir-fried Glass Noodle)

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Haemul Pa-jeon (Seafood Vegetable Pancake) 해물파전 Haemul Pa-jeon is a pancake dipped in soy sauce with plenty of fresh seafood with vegetables. It is one of the most popular foods among Koreans on rainy days. Usually, Koreans eat Haemul Pa-jeon and rice wine called Makgeolli together. My aunt used to make various pancakes when it rained, and one of them was the Haemul Pa-jeon. Aunt’s Haemul Pa-jeon was more delicious than other Korean restaurants because it had a moister taste. Also, Haemul Pa-jeon is one of the popular dishes in her restaurant. 10 scallions, cut

Add 2 cups of flour and 2 cups of water with 1 egg,

120g of clam

season with salt, and knead. Then, whisk two eggs.

120g of oyster, chopped

Put 2 to 3 tablespoons of cooking oil on a pan heated

120g of squid, sliced

over medium heat.

3 tablespoons of cooking oil

Dip scallions in the batter, take them out and spread

2 cups of flour

squid on top.

2 cups of water

Put the lid on for a moment and reduce the heat to low,

3 eggs ½ tablespoon of salt

them on a pan. Put the prepared clams, oysters, and

and when the flour is half cooked, spread an egg evenly. Turn it carefully with a large spatula when the bottom is brown and cook it crispy.

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Kimchi-jeon (Kimchi Vegetable Pancake) 김치전 Kimchi-jeon is a Korean pancake made by adding Kimchi to flour. Koreans sometimes make it by adding seafood, vegetables, and cheese together. Like seafood vegetable pancake, it is one of he popular dish that Koreans eat on rainy days. My aunt sometimes made a ton of Kimchi-jeon to eat them like side dishes. Eating her Kimchi-jeon with her family on a cold rainy day would warm our hearts. 400g of napa cabbage kimchi, chopped 3 tablespoons of cooking oil

Put water and eggs in flour and mix them. Put the Kimchi into the dough and mix it well. Pour 2-3 tablespoons of cooking oil into a pan over

2 cups of flour

medium heat and scoop out the batter.

1 cup of water

Spread the dough round and thin, turn it back and forth,

1 egg

and fry it.

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Mandoo (Dumpling) 만두 Mandoo is one of my favorite dishes. There are many kinds of dumplings in Asian countries, and I usually love various dumplings. Among them, I can guarantee the taste of Korean Mandoo is super awesome. My aunt made all the Mandoo herself to sell at the restaurant. On the day of making Mandoo, she and her family worked together to make them at home. However, I could not make them as much can sell, so I only helped them wet the dumpling dough. After making it, you can fry or steam the Mandoo.

Add the seasoning ingredients for the minced beef

50 frozen dumpling skins

and marinate it.

3 cups of water

Wrap the tofu in cotton cloth or kitchen towel and

1 teaspoon of salt

squeeze out the water.

150g of beef, minced

Boil the bean sprouts in a pot with 3 cups of water and

1 tofu

salt. When it boils up, add the bean sprouts, blanch them for 3 minutes, squeeze the water, and chop them.

200g of bean sprouts, chopped

Put the prepared beef, tofu, bean sprouts, and scallions

100g of scallions, chopped

in a large bowl, and add chopped scallions, minced garlic, sesame oil, salt, and pepper powder to mix well.

1 teaspoon of garlic, minced

Place the dumpling skin on the palm of your hand, apply

1 tablespoon of sesame oil

water on the edge, and place the dumpling filling in. Fold it into a half-moon shape and stick it tightly to prevent air

1 teaspoon of salt

from entering, mainly so that the edges stick well.

1 teaspoon of pepper

Fry it in a pan with cooking oil.

1 tablespoon of cooking oil

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Japchae (Stir-fried Glass Noodle) 잡채 Japchae is a dish made by stir-frying glass noodles, vegetables, and meat together. In South Korea, people usually make Japchae on a special occasion. My aunt always made Japchae for her family’s birthdays. I vividly remember seeing a huge pot full of Japchae on my birthday. It was large enough to eat for a few days. My aunt used to make Japchae with beef, but others may add seafood or pork.

100g of glass noodles

Pour cooking oil on a hot pan and stir-fry onions, green

120g of beef, chopped

bell pepper, red bell pepper, and mushrooms over high

2 garlics, chopped 1 green bell pepper, sliced 1 red bell pepper, sliced ½ of onion, sliced ½ of carrot, sliced 1 scallion, chopped 4 wooden mushrooms, torn 1 tablespoon of starch water 1 tablespoon of cooking oil 1 tablespoon of salt 2 tablespoon of sesame oil 1 tablespoon of soy sauce 1 tablespoon of sugar

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heat in order. Pour a little cooking oil into a hot pan and stir-fry the seasoned beef so that it does not stick together. Pour 4 cups of water into a pot and boil over medium heat. Add soaked glass noodles, boil them for 5 minutes, take them out, and drain them. Add cooking oil to the pan and stir-fry boiled glass noodles and glass noodle seasoning for 5 minutes. Sprinkle starch water evenly, mix it well, and spread sesame oil and seeds.

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3/ Soups & Stews

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Galbi-tang

Doenjang-jjigae

Sigeumchi-gug

Kimchi-jjigae

Yuggae-jang

Samgye-tang

Sundubu-jjigae

(Beef Soup)

(Soybean Paste Stew)

(Spinach Soup)

(Kimchi Stew)

(Spicy Beef Soup)

(Ginseng Chicken Soup)

(Spicy Soft Tofu Stew)

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Galbi-tang (Beef Soup) 갈비탕 Galbi-tang is a soup boiled with radish in beef ribs. Galbi is the most delicious part among beef. It can be used as grilled or steamed in addition to soup. Galbi-tang has been widely used to serve guests at parties. My aunt used to cook Galbi-tang for my family when they caught a cold or were not feeling well. I remember that the more the meat was used for this soup, the better the taste was.

800g of beef rib, chopped

Pour water into a pot, heat it over high heat for about

5 cups of water

5 minutes.

200g of radish, diced

Pour ribs and water into a pot, boil it over high heat for

40g of scallion, sliced

about 20 minutes, lower it to medium heat, boil it for

42g of garlic, minced 130g of onion, chopped 2 teaspoons of soup soy sauce 2 teaspoons of salt 60g of egg ½ tablespoons of cooking oil

5 minutes, add ribs when it boils, and fry for about

about an hour and a half, add radish and vegetables. Remove the radish and cut it, cool the broth, filter it out on cotton cloth, and remove the oil. Put ribs and radish in a pot, pour the broth, boil it over high heat for about 10 minutes, season it with soup soy sauce and salt, and boil for about 1 minute. Put eggs and scallion and put Galbi-tang in a bowl.

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Doenjang-jjigae (Soybean Paste Stew) 된장찌개 Doenjang-jjigae is one of the favorite stews of Koreans. Koreans often have this stew when they eat meat. While it is a simple stew to make, people can eat it more deliciously when people eat it with meat. I liked my aunt’s Doenjang-jjigae a lot. She sometimes used pork instead of beef, and her family loved both recipes. Her recipe was fantastic, as her restaurant’s special guests ordered her pork version of Doenjang-jjigae. I can confidently say that her Doenjang-jjigae was the best I’ve ever had.

Mix beef and shiitake mushrooms together and season with seasoning. Heat the pot, add beef and shiitake mushrooms, stir-fry it for about two minutes, and pour water. Add soybean paste and boil over high heat for about 4 minutes, and boil for about ten more minutes with lower heat. When the taste of stew is sufficient, add tofu and red pepper powder to boil for about two minutes.

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90g of beef sirloin, chopped 15g of shiitake mushrooms, chopped 5½ tablespoon of soybean paste 4g of scallion, chopped ½ teaspoon of garlic, minced ¼ teaspoon of sesame salt 1¾ teaspoon of red pepper powder 1 teaspoon of sesame oil 3½ cups of water 250g of tofu, diced

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Sigeumchi-gug (Spinach Soup) 시금치국 Sigeumchi-gug is a good soup for anyone to eat. Koreans like to eat this soup and rice lightly in the morning. Unlike my aunt’s recipe, people add beef or dried anchovies. The taste depends on what ingredients people put in, but my aunt and family like my aunt’s dried shrimp recipe. It is one of the soups that will boost your appetite. Sigeumchi-gug, which my aunt made on a cold winter morning, provided warmth to my family. 200g of spinach 8 cups of water 90g of dried shrimp 4 tablespoons of soybean paste 1 tablespoon of red pepper powder 10g of scallion, sliced

After trimming and removing spinach, cut it in half length by hand. Pour 8 cups of water into a pot and add soybean paste and red pepper powder to boil. Add the dried shrimp and boil it over low heat for 15 minutes when the soup boils. Put spinach and minced garlic in the boiling soup. Boil the spinach until it is soft, add the sliced scallion,

1 teaspoon of garlic, minced

season with salt, and boil for another minute.

½ teaspoon of salt

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Kimchi-jjigae (Kimchi Stew) 김치찌개 Kimchi-jjigae is the most famous and popular food among numerous foods that can be made using Kimchi. It’s one of the Korea’s representative foods. If you have Kimchi at home, it’s easy and delicious for anyone to make. The great advantage is that people can make various flavors and types by adding various ingredients. My aunt usually makes Kimchi-jjigae with pork belly, but people sometimes make it with spam, sausage, beef brisket, rice cakes, or more ingredients people want to use. My aunt’s pork belly Kimchi-jjigae was the most delicious for me when mixed with hot, fresh white rice.

Put cooking oil in a large pot and stir-fry pork belly, add Kimchi and stir-fry until the surface of the pork belly turns brown. Pour 4 cups of water, lower the heat, and boil for

500g of napa cabbage Kimchi, diced 200g of pork belly, chopped

20 minutes.

300g of tofu, diced

When the Kimchi is soft, add tofu, scallion, soy sauce,

45g of scallion, sliced

and sugar and boil for about 10 minutes. Season with salt while tasting.

4 tablespoons of cooking oil 4 cups of water 2 tablespoons of soy sauce

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1 tablespoon of sugar ½ teaspoon of salt

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Yuggae-jang (Spicy Beef Soup) 육개장 In the past, Korean summer food was developed to strengthen tired bodies in the summer heat. Yukgae-jang is one of the signatures healthy foods for coping with midsummer heat. However, for me, Yukgae-jang is the good food to eat on a cold day. My aunt’s Yukgae-jang even contains glass noodles, which were a fantastic combination of glass noodles soaked in the soup and the white rice. It’s a delicious traditional food to eat on a hot day or eating to heat up your body on a cold day.

Divide beef into four equal parts and soak it in cold

500 of beef brisket

water for 30 minutes to drain the blood.

12 cups of water

Pour 12 cups of water into a pot and add beef, one

6 scallions, chopped

scallion, and six pieces of garlic when boiled. Boil the

6 pieces of garlic

beef over medium heat for about 30 minutes. Take out the boiled meat, tear it into small pieces or slice it thinly and cool down the broth. Put red pepper powder in a bowl and mix it well while adding cooking oil to make chili oil, and then mix chopped scallions, minced garlic, soy sauce, sesame oil, and pepper powder to make seasoning. Season the boiled meat with seasoning. Put the broth in a pot and boil it with seasoned meat. When it boils, add scallions, boil for another 5 minutes, season with soy sauce, and boil for another 5 minutes.

3 tablespoons of red pepper powder 3 tablespoons of cooking oil 2 tablespoons of scallion, minced 1 tablespoon of garlic, minced 2 tablespoons of soy sauce 2 tablespoons of sesame oil 2 tablespoons of pepper powder

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Samgye-tang (Ginseng Chicken Soup) 삼계탕 Samgye-tang is also one of the signature healthy foods to eat on mid-summer season. On a hot summer day, Koreans start looking for Samgye-tang. It is a popular food in summer, and there are days when you eat Samgye-tang about three times during the summer. There is a whole chicken in it, so the amount is large. the clean soup made of chicken is also delicious. My aunt also bought a lot of Samgye-tang ingredients to sell at restaurants during hot summer season. Also, she used to cook and have them with her family. 4 chickens

Clean the chicken with water flowing through the

20 cups of water

stomach from which the intestines have been removed.

3 scallions

For each chicken, add 1 root of soaked sticky rice,

1 cup of sticky rice

2 pieces of garlic, 2 chestnuts, and 2 dried jujubes, and

4 ginsengs 8 pieces of garlic 8 chestnuts

put the legs together and tie them with thread so that the filling does not spill out. Put 4 chickens with ingredients in a pot, pour 20 cups of water, and boil over high heat.

8 dried jujubes

Lower the heat to low, and boil for another 40 minutes

4 teaspoons of salt

when it starts to boil.

4 teaspoons of pepper powder

Put a chicken in a large bowl or small pot and pour the soup into it. Add chopped scallions, salt, and pepper powder together.

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Sundubu-jjigae (Spicy Soft Tofu Stew) 순두부찌개 Sundubu-jjigae is a stew made of soft tofu. There is also Sundubu-jjigae that is mild, but I prefer my aunt’s spicy soft tofu stew. Aunt’s soft tofu stew has two versions: seafood and beef brisket. Others used to add more variety to soft tofu, like pork or mushrooms. It is one of my aunt’s most memorable dishes. If you can enjoy a spicy taste, I recommend adding a spoon of red pepper powder.

600 of soft tofu, diced

Add ½ amount of sauce to the beef brisket and season.

4½ cups of water

Pour soft tofu and water into a pot. When it boils on high

200g of beef brisket

heat for about 2 minutes, lower it to medium heat and

½ teaspoon of salt

boil for about 5 minutes.

1 tablespoon of soy sauce

Add the seasoned beef and ½ of the remaining sauce,

1½ tablespoons of red pepper powder 2 tablespoons of scallion, chopped 1 tablespoon of garlic, minced ½ tablespoon of sesame oil

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and boil for about 2 more minutes.

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4/ Main

dishes

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Galbi

Galbi-jjim

(Marinated Grilled Short Ribs)

(Braised Beef Short Ribs)

Jeyug-bokkeum

Bulgogi

Tteog-gug

Ojingeo-bokkeum

(Spicy Stir-fried pork)

(Korean Style Marinated Beef)

(Rice Cake Soup)

(Spicy Stir-fried Squid)

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Galbi (Marinated Grilled Short Ribs) 갈비 Galbi is grilled marinated beef ribs. Galbi, which belongs to expensive food, is eaten on a special occasion rather than daily. Galbi is a name that refers to the part of a cow. it can be changed into various foods with the difference sauces. My aunt used to marinate ribs with sweet and salty seasoning. The most expensive meat in her restaurant is also this Galbi, but I can say that it tastes fantastic as it is expensive. My aunt and her family were pleased to grill Galbi on a special day.

1kg of beef rib

Soak the ribs in cold water for about 30 minutes, drain

5 tablespoons of soy sauce

the blood, and remove the oil and the tough skin.

2 tablespoons of sugar

Make small cuts on the front and back of the meat

3 tablespoons of scallion, chopped

to soften.

1 tablespoon of garlic, minced

make a meat sauce.

1 tablespoon of sesame salt 2 tablespoons of sesame oil 1 teaspoon of pepper powder 5 tablespoons of pear juice 2 tablespoons of rice wine

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Mix soy sauce and all ingredients in the pear juice to

Put the meat sauce in the trimmed ribs, knead them, and marinate them for 30 minutes. Put them on a hot pan and cook both sides evenly.

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Galbi-jjim (Braised Beef Short Ribs) 갈비찜 Galbi-jjim is that steamed beef ribs with sauce. The most important thing is to cook the ribs tenderly. Various ingredients such as glass noodles and rice cakes can be added to the Galbi-jjim. My aunt also made it with spicy seasoning and small octopus which tasted incredible. It’s one of the most expensive foods to eat since ribs are so expensive. Galbi-jjim is also one of the foods eaten on special days like birthdays or wedding days. My aunt’s Galbi-jjim is soft and delicious, so her restaurant customers order her dish for to-go frequently.

1kg of beef rib

Soak beef ribs in cold water to drain blood. Pour 5 cups

5 cups of water

of water into a pot, add ribs when it boils, and boil for

2 cups of beef rib broth 1 radish, diced

about 30 minutes. Cool the boiled ribs, remove the tough tendons or chunks of oil attached to the ribs, and cut them.

1 carrot, diced

Boil trimmed radishes and carrots in boiling water for

6 dried shitake mushrooms

10 minutes and take them out.

5 chestnuts and 3 jujubes

Put the boiled ribs in a pot, mix them evenly with the

4 tablespoons of soy sauce

steamed sauce, pour 2 cups of beef ribs broth, and boil

4 tablespoons of pear juice

When the ribs are cooked gently, add boiled radishes,

over medium heat for 40 minutes.

2 tablespoons of sugar

carrots, soaked shiitake mushrooms, chestnuts, and

2 tablespoons of scallion, chopped

another 15 minutes on low heat.

jujubes, and add the remaining seasoning and boil for

1 tablespoon of sesame oil 1 teaspoon of pepper powder 50

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Jeyug-bokkeum (Spicy Stir-fried Pork) 제육볶음 Jeyug-bokkeum is a dish in which pork is thinly sliced with spicy and sweetly seasoned. If you stir-fry many vegetables with pork, it will be much tastier. My aunt and her family liked to eat spicy pork wrapped in steamed cabbage. Eating steamed cabbage and Jeyug-bokkeum at once is a method her family enjoyed. I recommend wrapping it with lettuce and other vegetables such as napa cabbage or bok choy.

Cut pork belly into bite-sized pieces.

500g of pork belly

Mix the ingredients with red pepper paste to make a

1 onion, sliced

spicy sauce.

9 scallions, sliced

Put the sauce in the trimmed pork and marinate it for

2 tablespoons of cooking oil

30 minutes to season it evenly. Put 1 tablespoon of cooking oil on a hot pan and stir-fry sliced onions. Heat the pan again, add 1 tablespoon of cooking oil, stir-fry the seasoned pork over medium heat so that it does not burn. Add stir-fried onions and long sliced scallion when the pork is fully cooked and mix well.

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4 tablespoons of red pepper paste 2 tablespoons of red pepper powder 2 tablespoons of soy sauce 2 tablespoons of sugar 1 teaspoon of garlic, minced 1 tablespoon of ginger juice 2 tablespoons of rice wine

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Bulgogi (Korean Style Marinated Beef) 불고기 Bulgogi is a dish of beef that is sliced and fried or grilled with sweet soy sauce seasoning. One of the most famous Korean dishes is Bulgogi. There are various ways to make it, but my aunt’s Bulgogi was characterized by making it without soup. For Bulgogi with a lot of soup, glass noodles or rice cakes are sometimes boiled together. My aunt’s recipe was more delicious when I ate stir-fried Bulgogi with rice.

500g of beef sirloin

Cut tender beef sirloin and prepare.

1 onion, sliced

Mix the soy sauce and pear juice with the rest of the

3 shiitake mushrooms, sliced 6 scallions, cut 1 tablespoon of cooking oil 5 tablespoons of soy sauce

ingredients to make the meat sauce. Put the sauce in the beef, mix it, and marinate it for 20 minutes. Add onions, scallions, and mushrooms and mix them. Add a little cooking oil to the pan and stir-fry the seasoned meat over high heat.

3 tablespoons of sugar 1 tablespoon of garlic, minced 1 tablespoon of sesame oil 1 tablespoon of pepper powder 1 tablespoon of sesame salt 5 tablespoons of pear juice 2 tablespoons of rice wine

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Tteog-gug (Rice Cake Soup) 떡국 Tteog-gug is food that Koreans eat during New Year’s Day. It is a soup made of rice cake, meat, vegetables, and eggs boiled together in a stew made of beef. Personally, if you eat it with cucumber Kimchi, the taste is even more delicious. I remember giving a New Year’s bow to my aunt and uncle in the new year and eating Tteog-gug together. Additionally, my aunt used to boil dumplings together in rice cake soup.

Wash the rice cake in cold water and take it out.

500g of rice cake

Soak the beef in cold water for about 30 minutes to

100g of beef brisket, sliced

drain the blood, and then chop it flatly. Pour 8 cups of water into a pot, add the sliced meat,

8 cups of water

boil it on low heat for 20 minutes.

2 eggs

Put the eggs in a small bowl with a bit of salt.

3 scallions, sliced

Add soy sauce and salt to the boiling broth to season, add washed rice cake and minced garlic and boil for about 5 minutes. If the rice cake is cooked well, add sliced scallions,

1 tablespoon of garlic, minced 1 tablespoon of soy sauce 2 teaspoons of salt

spread the beaten eggs evenly, and boil again. Season insufficient seasoning with salt.

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Ojingeo-bokkeum (Spicy Stir-fried Squid) 오징어볶음 Ojingeo-bokkeum is a dish in which sliced squid is mixed with spicy seasoning and stir-fried. It is delicious if you stir-fry udon or rice cake together, or it is appetizing if you stir-fry the remaining sauce and rice again after you finish eating the squid. My uncle likes to mix white rice and vegetables with Ojingeo-bokkeum. My aunt’s stir-fried squid was not very spicy, so her grandson also enjoyed it.

Cut the body of the squid, carrots, scallions, and onion.

2 squids

Cut green pepper and red pepper and remove seeds.

2 carrots & 1 onion, sliced

Mix the rest of the ingredients in the red pepper paste

2 green peppers, cut

to make the stir-fried seasoning.

1 red pepper, cut

Mix the sliced squid with the stir-fried seasoning, and

6 scallions, sliced

then add all the prepared vegetables to mix well. Pour cooking oil on a hot pan and stir-fry seasoned squid and vegetables over high heat for 5 minutes.

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2 tablespoons of cooking oil 2 tablespoons of red pepper paste 1 tablespoon of red pepper powder 1 tablespoon of soy sauce 1 tablespoon of sugar 2 tablespoons of garlic, chopped 1 teaspoon of ginger, minced 1 tablespoon of rice wine 1 tablespoon of sesame oil Taste of Korea

5/ Desserts 60

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Sikhye

(Rice Punch)

Kkultteok

(Honey Rice Cake)

Taste of Korea

Sikhye (Rice Punch) 식혜 Sikhye is a traditional Korean beverage. There was a culture of storing Sikhye outside to drink in cold winter and freezing it slightly in the past. However, it is now an easy drink to get at the store. Drinking a glass of Sikhye after eating is a good dessert for everyone. I remember I used to drink my aunt’s sweet Sikhye on a hot and exhausting day.

3 cups of malt oil

Pour 10 cups of warm water into malt oil, soak it for about

15 cups of water

an hour, squeeze the malt to make cloudy malt water,

2 cups of rice 1½ cups of sugar 1 ginger, sliced

strain it, and pour 5 cups of water into malt again to strain the remaining malt water. Filter the malt water again through a fine sieve and leave it for about 30 minutes to sink the sediment. Pour it along the clear top of the malt water so that the sediment does not go into the hard-boiled rice, mix it evenly, keep the rice cooker warm, and let the rice soak for about 4 hours. Remove some rice grains and rinse them in cold water until the sweet water is drained. Remove sugar, soak them in mineral water, and refrigerate them. Transfer it to a large pot, pour the top water of the remaining malt oil, cut sugar and sliced ginger, and when it starts to boil, reduce the heat to medium and low heat and boil for about 10 minutes. Take out the ginger and cool it down to eat.

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Taste of Korea

Kkultteok (Honey Rice Cake) 꿀떡 Kkultteok is a dessert that is steamed with sugar or honey inside the rice cake dough. Everyone likes its sweet taste and chewy texture. My aunt made them with sugar like Kkultteok which is also fun to make in various colors.

Mix the water with the rice flour, place the wet cotton

2 cups of rice flour

cloth on the steamer, and steam it until the rice flour

1 cup of water

is cooked. Apply saltwater to a board and cool the steamed rice cake. Add sugar and salt to the sesame seeds to make sesame seeds. You can add honey instead of sugar. Cut the well-done rice cake dough into small sizes and make it round.

1 tablespoon of sesame oil 1 cup of saltwater 1 teaspoon of salt 1 cup of sesame seeds 1 tablespoon of sugar/honey 1 teaspoon of salt

Press the middle of the round dough with your thumb and add the prepared sesame seeds and make them by squeezing them. Put sesame oil on the rice cake to finish.

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Taste of Korea

Thank you My aunt fought against lung cancer for five years. Although she had lung cancer, she always worked positively and spent joyful time with her family. I always miss how she used to make food brightly. She left her family and returned to heaven on January 13th, 2022. Still, however, her restaurant is running well, and when I miss her taste, I go there and remember memories about her. She and I wrote down this recipe for her family two years before she died. She was always a person who thought of her family and neighbors first and knew how to give love. I learned from her love, so I made this book to share the love more. I hope many people can experience her warm meal through this book.

Taste of Korea

Copyright @2022 by Chaiyoon Kim All rights reserved. No part of this book may be reproduced or used in any manner without the written permission of the copyright owner except for the use of quotations embodied in critical reviews and articles. Book printed and binded by BCR Bookbinding Book design and photography by Chaiyoon Kim

Taste of Korea

Do you know South Korea? Then, do you like Korean food? If you like Korean food, here is a book that can give you helpful information and recipes! How about sharing my aunt’s food and my memories through this book? Her cooking and love for her family will warm your heart. If you want to experience it, turn this book and open the front!

Taste of Korea