Korean Food Made Simple Pdf

Judy Joo

“From kimchi to bibimbap, Joo—who hosts a show on the Cooking Channel—breaks downintimidating dishes.”—Entertainment WeeklyIn Korean Food Made Simple, Judy Joo, hostof the Cooking Channel’s show of the same name and Food Network regular, bringsKorean food to the masses, proving that it’s fun and easy to prepare at home. As a Korean-American, Judy understands how to make dishes that may seem exotic and difficultaccessible to the everyday cook. The book has over 100 recipes including well-loved disheslike kimchi, sweet potato noodles (japchae), beef and vegetable rice bowl (bibimbap), andKorean fried chicken, along with creative, less-traditional recipes like Spicy Pork BellyCheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame MushyPeas. In addition, there are chapters devoted to sauces, desserts, and drinks as well as adetailed list for stocking a Korean pantry, making this book a comprehensive guide onKorean food and flavors. Enjoying the spotlight as the hot Asian cuisine, Korean food is onthe rise, and Judy’s bold and exciting recipes are go-tos for making it at home.“This is astunning book. Forget for a moment it’s about the food of Korea. It’s just so impressive onmany levels. I already crave the Disco fries and Korean eggplant and I won’t rest until Ihave the Korean fried chicken! Judy has written a beautiful, timely, and truly impressivetome, both mouthwatering and so very informative. Julia Child just got a new andwonderful neighbor on my bookshelf.”—Geoffrey Zakarian, Iron Chef

This is the book that Cooking Channel’s Korean Food Made Simple fans have been waitingfor. Host and author Judy Joo is a professional chef, but it was as a child growing up inNew Jersey that she first learned about Korean cooking from her mother, who alwaysmade authentic home-cooked Korean food from scratch. So Joo knows what it’s like tocook in an American kitchen, and her bi-cultural upbringing gives her cooking a uniqueflair. She combines modern and traditional flavors, but still makes the food accessible toeveryday cooks, all while adding a bit of a restaurant chef’s sophistication.Some of the 130recipes are naturally simple but always delicious, such as her easy version of Rice Cakeand Dumpling Soup (Dduk Mandu Guk); richly flavored Pork and Kimchi Stew (KimchiJjigae), which can be on the dinner table in less than 30 minutes; and irresistible KimchiPancakes (Kimchi Jeon), as easy to prepare as breakfast pancakes. Other recipes, likemouthwatering Braised Beef Short Ribs (Galbi Jjim), aren’t difficult to prepare but dorequire a bit more patience to slow-cook for hours until the meat is meltingly tender—andit’s totally worth the effort.For people who crave authentic Korean recipes, there are thosesuch as traditional Cabbage Kimchi; it can be eaten right away, but if you wait up to twoweeks for it to ferment as Chef Joo recommends, the flavor will be unbeatable. For theadventurous, she offers recipes that reflect her love of Mexican food (acquired from timeshe spent living in California) and playful interpretations of uniquely American food—spicy“Buffalo” Wings, Krazy Korean Burgers, and addictive Kimchi Pulled Pork Disco Fries. Alsotrained as a pastry chef, Joo includes recipes that will come as a pleasant surprise if youhave a sweet tooth, like nontraditional but rich Korean Coffee Brownies, as well as savorybaked treats such as her unique take on Korean-inspired bread.Besides the delectablephotos of the finished dishes, the book includes evocative scenes from Joo’s travels inKorea. For anyone who’s ever thought Korean food was too difficult to make at home, thisbeautiful and transporting book will prove a revelation.Copyright © 2016 by Judy JooMedia USA Inc.Food and location photography © 2016 by Jean CazalsFood styling by JudyJoo and Vivian JaoFood styling assistance by Cheol Hee ParkProp styling by Pene ParkerAllrights reserved.For information about permission to reproduce selections from this book,write to trade.permissions@hmhco.com or to Permissions, Houghton Mifflin HarcourtPublishing Company, 3 Park Avenue, 19th Floor, New York, New York 10016.Library ofCongress Cataloging-in-Publication Data available upon request.978-0-544-66308-4(ebook)Design by Gary Tooth/Empire Design Studiov1.0516Dedicated to my mom, dad,and Sonya, for being the best family I could ever ask for. Thank you for being there for me,no matter what. I love you so much.ACKNOWLEDGMENTSI have so many people to thankfor helping me get through this tricky journey of life, and this book! I love you all, and feelso fortunate to have such amazing people in my life.First and foremost, my dear mentor,boss, and friend Vivian Jao. Thank you for kicking my butt to get this all done and formaking sure it was tested to your first-class standard. You have taught me so muchprofessionally and personally. You are the best.Thank you, Kathy Brennan, for your

meticulous eye in the editing and for your warm smiles.Annie Woo—I thank you for yourfriendship and Korean language tutorials and counsel.Jean Cazals—thank you for yourvision and for taking the most beautiful photos of my food I could ever imagine, andbraving MERS with me!Lucia Cho—thank you so much for everything. The beautiful platesfrom Kwangjuyo, the help with planning the Korea shoot, and most of all your friendship.You and your family have been so wonderful. I love you like a sister.Han Song—thank youfor your gorgeous Troa designs for me to wear. You are so incredibly talented.Thank youto Cait Hoyt and Justin Schwartz for creating this opportunity for me.Andy Hales and JaimeGarbutt—you two are my rock and right-hand men. I could not have done any of thiswithout you. I owe you so much. Thank you for supporting me through everything—theblood, sweat, and tears, literally. I love you both dearly. Thank you, Emma and Steph, too—behind every great man, I know there is an even greater woman. May the adventurecontinue. . . . I never thought it would go this far!Janice Gabriel—thank you for being like asurrogate mother to me in London. You were the first person to put me on TV, and I creditmy media career to your coaching, mentoring, love, and encouragement. I would not haveaccomplished so much without your guidance and belief in me. Thank you.ColmanAndrews, Simone Zanoni, Mark Askew, Jason Atherton, and Geoffrey Zakarian—thank youfor giving me a chance and the opportunity to work for you and inspiring me. Colman—you have mentored me through the years, and your sage advice has been muchappreciated. Thank you for watching over me. Simone, Mark, and Jason—thank you fortaking a chance on me, and showing me that with hard work anything is achievable.Geoffrey—your friendship and guiding light has helped me tremendously. Thank you foralways being positive and for all your encouragement.To Kia and Tati Joorabchian—thankyou for “opening a window” when a door had just closed. You are like family to me. I amgrateful for the opportunity you have provided to me and love you both with all myheart.And to my amazing friends . . .Peggy, Karen, Susanne, Nicole, Jen, Jennifer, Laura,Fiona, Vivien, Lorraine, Nigma, Joyce, Ching, Kay, Jen, Sujean, Jean, Amy, Ricker, Judy, Julie-Anne, Cynthia, Yuri, Angie, Jean, Wook, Tony, Elizabeth, Sonny, Craig, Kris, Signe, “E”, Steve,Hert, The Taranissi family, Eugene & Jim, Brian, Scott, Sara, Jane, Lynne, and Mark. Withoutyour undying love and support, I wouldn’t be here today. Thank you for carrying meduring the worst of times and celebrating with me during the best.A big thank you to H-Mart, , for sponsoring my book so generously and sharing a vision to bring Korean food tothe masses. Thank you in particular to Min Seo and Tony Woo for believing in me and yoursupport.I also would like to thank wholeheartedly Kia Motors, , for their support with thebest ride in town. Hats off to Stephen Kitson and Sara Robinson for making it all happenand being so absolutely amazing to work with.Thank you as well to Ramy Sal and theKorean Tourism Organization, for supporting my trip to Korea enabling me to bring thistome to life.Thank you to the Conrad Hotel in Seoul—Nils-Arne Schroeder, you are thebest!Thank you to Andrew Oh and Yoon Jung Choi for your generous hospitality at theParadise Hotel in Busan. I cannot thank youenough.CONTENTSAcknowledgmentsIntroductionKimchi & PicklesPancakes, Dumplings, &

Other Small BitesSalads & VeggiesRiceNoodlesSoups & StewsSeafoodChickenBeef &LambPorkSaucesBreadSweetsDrinksIndexINTRODUCTIONFood has always been a big partof my life. Being born into a rather food-obsessed family, with a mother who took the timeto cook everything from scratch, I was constantly surrounded by authentic home-cookedKorean food as a child.Our back porch showcased half a dozen clay pots (onggi) withfermenting delights inside, everything from kimchi to gochujang to doenjang. The laundryroom teemed with jars and containers stacked precariously, filled with fermenting drinks,bowls full of soaking tripe, mung beans, bean sprouts, or rice. The adjoining garage hadrows of drying seaweed on hangers, chiles, and a small foil-wrapped charcoal grill forbarbecue perched in the corner. Even family hiking trips often turned into impromptuforaging ventures, with my mom always on the lookout for wild garlic, bracken root, andchives.My sister and I were often enlisted to help in this effort to get a taste of home so farfrom home. Mountains of bean sprouts had to be picked, hundreds of dumplings stuffed,perilla leaves (ggaennip) gathered from our garden, and towers of seaweed brushed withoil and toasted. It was all part of my daily life, and my memories surrounding food rundeep.I was born in Summit, New Jersey, and grew up in the modest suburb of BerkeleyHeights. My father, a North Korean war refugee, immigrated to the United States in 1967,along with most of his graduating class from Seoul National University College ofMedicine. My mom, from Icheon, a city just outside of Seoul, immigrated to the UnitedStates on her own in 1968 after being awarded a scholarship to obtain a master’s degreein chemistry from Ohio State University. My parents met and married in the States andeventually moved to the East Coast where I was born. I had a typical “tiger mother”upbringing, with all the torturous piano lessons that came with it. I was on a typical Asianfast track to “achieve” and eventually found my way to Columbia University and then toWall Street, where I sold fixed income derivatives for a number of years. I must admit, itwas a fun time in my life. My friends and I ripped around New York City, with a bit of cashin hand, single, working hard and playing even harder. But something was missing. . . . Irealized I didn’t love my job. It was merely a means to an end. And so the soul-searchingbegan.I always felt the lure of cooking, but didn’t necessarily think that I could become achef, per se. Nonetheless, after having an epiphany, I took the plunge and quit my fancyWall Street job to embark on a culinary journey. I duly enrolled in cooking school at theFrench Culinary Institute (now the International Culinary Center) in New York and thenwent on to work in the industry in various capacities. Fast-forward a bit, and I became an“Iron Chef” for the U.K. I host my own cooking show, Korean Food Made Simple, and I havebecome a regular face on Food Network. More recently, I’ve opened my own restaurant inLondon and Hong Kong, “Jinjuu,” where I’m the Chef Patron.I never really thought any ofthe prior was possible. Certainly not when you start “late” in the industry. But it just goesto show that a bit of hard work and dedication can take you anywhere.In this book, you’llfind many modern Korean-influenced recipes. I am a French-trained Korean AmericanLondoner, and the different influences in my life show up in my cooking. I grew to loveMexican food while living in California, and the flavors blend well with those found in

Korean cuisine. Using matzo meal in my fried chicken seems very natural to me, being aNew Yorker. Plus, dishes such as disco fries are a nod to my time growing up in Jersey andeating in the diners off the highways. I also was specifically trained in pastry arts, so you’llsee a lot of my classic French training reflected in the sweets chapter. Although I do liketraditional Korean desserts, I find that they do not translate well to the Western palate.Traditional Korean ingredients, however, do prove to meld beautifully in classic Westerndesserts.Some recipes harbor a bit of a “cheffy” element and others are quite simple,rustic and easy for anyone to do. Regardless, I hope you try and learn to love the flavors ofKorea, and incorporate a few Korean ingredients into your everyday cooking.THE KOREANPANTRYThere are a number of staple items necessary to successfully embark on a journeyof Korean cooking.Asian Pears (Bae)Asian pears, also called Nashi or apple pears, are oneof the sweetest and most popular fruits in Korea. Round like an apple, but texturally like acrisp pear, these large fruits are ambrosial and delectably juicy. The most famous ones arefrom the southern town of Naju, and these varieties can grow as big as melons. Eatenfresh or used to marinate meats, or even in kimchi, these pears are wonderfullyversatile.Brown Seaweed (Miyuk)Miyuk is a dried seaweed that is considerably thickerthan kim (see page 22) but thinner than kombu or dashima. Like kombu, it comes in longpackages, but it’s texturally much more wrinkly and twisted in appearance. It can also befound precut into strips, and expands greatly as it soaks in liquid. Miyuk is used for soups,especially the famous birthday Seaweed Soup (page 139).Citron Tea Syrup (Yujacha)Thismarmalade-like citron syrup or “honey” is most often used for making tea. Technically, it isnot citron but yuja, known as yuzu in Japan, a fragrant and floral citrus fruit that tastessomething like a lemon crossed with a tangerine. I use this for tea as well as in a numberof desserts and savory dishes.Doenjang (Korean Soybean Paste)This dark brown andrichly flavored paste is made from fermented soybeans, and has a 2,000 year history. It iscoarser (often contains whole beans) and stronger in flavor than its Japanese counterpart,miso. The soybeans are boiled, pressed into blocks called meju, and then hung to dryusing dried rice stalks, which are rich in bacteria (bacillus subtilis) that starts thefermentation process. Once the meju is fermented and dried enough (depending on thesize, up to 50 days), the blocks are placed in salted water and allowed to ferment further,for up to 6 months. Once the process is complete, the liquid is drained off—this is used tomake soy sauce. The remaining bean pulp is then made into doenjang. This paste has adeep, rich, salty flavor that goes a long way in soup, stews, marinades, anddressings.Dried Anchovies (Myulchi)Dried anchovies come in several sizes. Use the largeones for making broth, removing the head and innards beforehand. The tiny and smallerones are stir-fried with honey and soy and other flavorings to make Crispy Anchovies(page 72) for a very tasty banchan (side dishes).Dried Black Soybeans (Seoritae)Koreanblack soybeans are the base for another fundamental banchan side dish, kongjorim.Sweet and salty, this side is surprisingly addictive.Dried Chile Threads (Silgochu)Theseintricate fiery threads look much like saffron, but are longer and more wiry. Made fromthinly sliced chiles, silgochu add a dramatic colorful touch as a garnish, as well as a bit of

heat.Dried Kelp (Dashima)Dashima, also known as kombu, are dried sheets of kelp, andare often used with dried anchovies to make a classic Korean stock. This base makes foran umami-filled, rich broth that tastes of the sea. It is akin to chicken broth in the West,and my mom even uses this tasty stock instead of water to add to her kimchi.DriedShiitake Mushrooms (Pyogo Beoseot)Add shiitake mushrooms to dashima broth and you’llhave an even more umami-infused, rich broth.Fresh Korean Chiles, Red and Green(Gochu)Korean chiles have evolved into their own species, and are closely related to theThai chile. Ironically, the much-loved chile is not indigenous to Korea, but was introducedto the country in 1615 via Portuguese missionaries traveling with Japanese troops. Red orgreen in color, they are medium-spicy and used fresh, dried, and powdered. Koreans lovea bit of spice in their food.Garlic (Manul)Garlic is a staple ingredient in Korean cooking. It iseaten both cooked and raw and used in everything from kimchi to barbecue marinades todipping sauces. It adds a punchy hit of flavor and is full of antioxidants. I use so muchgarlic that I often just buy the pre-peeled fresh cloves from the refrigerator section at thegrocery store. My favorite quick way to “mince” garlic is to grate it on amicroplane.Gochugaru (Korean Chile Flakes)This staple ingredient is made from driedKorean chiles. Traditionally sun-dried, deseeded, and then crushed, this staple chile flakeis used ubiquitously in Korean cooking and is an essential ingredient in many dishes,including Korea’s national dish, kimchi. It comes in several varieties: mild to spicy, andcoarse or fine. I like to stock up on vibrant red, medium spicy, coarse flakes. I use it as mygo-to chile to sprinkle on top of everything from pizza to veggies. Store it in an airtightcontainer in your freezer to keep it fresh and its pungency intact.Gochujang (Korean ChilePaste)This fiery red chile paste is most commonly made from gochugaru (Korean chileflakes), dried fermented soybean powder (meju garu), sweet rice powder, and salt.Sometimes honey or sugar is added as well. After this paste has been left to ferment, therichness and complexity of the flavor comes out and makes for a uniquely Korean chileexperience. It is used throughout Korean cooking and is completely versatile. Use it rightout of the box or cook it down; it doesn’t matter. This paste can be used in anything youwant to give a little spice, and serious flavor.Jujubes (Daechu)Jujubes are dried Chinese reddates, often used to flavor soups, teas, or desserts. They taste more reserved, not assweet or sticky as Deglet Noor or Medjool dates.KimchiNo meal in Korea is completewithout kimchi on the table. Currently, there are officially 187 different varieties of kimchi,and the average Korean consumes about 40 kilograms (about 88 pounds) of it a year. Thisnational dish is made from seasoned and usually brined vegetables that are then left toferment. This fermentation process creates a notable complex flavor that incorporatesspice, tang, sweetness, and an addictive crispy texture. The best-known variety is madefrom Korean cabbages or napa cabbage. Kimchi is most often eaten raw, but you’ll find itincorporated into soups, stews, and stirfries, and the liquid, or kimchi juice, can even beused to make a killer Spiced Kimchi Mary (page 271).Korean Hot Mustard (Gyeoja)Koreanyellow mustard is hot and spicy, much like English mustard such as Colman’s. It comes inboth powdered and prepared forms (in tubes). As the prepared versions can vary greatly

in their spiciness, I prefer to use the powder for my dressings and marinades.Korean NapaCabbage (Baechu)Korean napa cabbage is the main ingredient in kimchi. Napa cabbage islonger and leafier than its round, hard Western counterpart. The napa variety found inKorean stores is also much larger than those found in regular grocery stores. Korean napaare huge and usually about 5 pounds each. Look for crisp leaves (not wilted), a firm head,and unblemished white ribs. When preparing, be sure to remove the tough outerleaves.Korean Radish (Mu)Korean radish is large, greenish, and fat, unlike its long, skinny,white counterpart, the daikon or mouli radish. It has a lower water content, too, so theflesh feels denser and has a slightly spicier taste as well. You can substitute daikon if youcannot find Korean radish. Use in soups and stews and for making kimchi.Korean SweetPotato (Goguma)Korean sweet potatoes have reddish skin and whitish flesh. They aresweeter and softer than Western sweet potatoes, and a bit longer and knobbier inappearance. In Korea, they are a common street food snack, either simply roasted andserved up in brown paper bags or fried into an addictive sugar-coated snack calledmattang, Candied Sweet Potato Wedges (page 61).Korean Vinegar (Shikcho)Koreancooking uses a lot of vinegars, and notably fruit vinegars. Vinegar brings a much-neededastringent taste to Korean cuisine to balance out the other bold flavors. Apple vinegar(sagwa-shikcho) and rice vinegar are the most commonly used for cooking. Pomegranate,black raspberry, and persimmon vinegars are quite popular to use in drinks.Lotus Root(Yeongeun)All parts of the lotus plant are used in Korean cooking, but the roots are themost common. Resembling the spout of a watering can, the roots are both a gorgeousgarnish and tasty addition to many dishes. As a side dish, pickled, candied, or deep-fried,its crunchy texture and mild flavor make it a popular ingredient in many Asiancuisines.MirinUsually described as a cooking wine, mirin (aka mirim) has a sweet flavorand low alcohol content. It is used in numerous applications in Korean cooking. It’s widelyavailable at regular supermarkets, but if you cannot find it, feel free to substitute lemon-lime-flavored soda.Mung Beans (Nokdu)Whole mung beans wear a green skin. When theskin is removed and the bean is split, their dark yellow flesh is revealed. Mung beans andtheir sprouts (sukju) are commonly used to make pancakes called bindaetteok.PerillaLeaves (Ggaennip)Perilla or sesame leaves are not to be confused with the Japanese shisoleaf, which is smaller and more jagged around the edges. Although they are also referredto as sesame leaves, they actually do not come from the sesame plant. Perilla leaves havea slightly minty flavor and are thicker and heartier in texture. They are rounder than shisoleaves and often have a deep-purple fuzzy underside. Use them as ssam (wrappers) formeat or make them into a version of kimchi. I like to toss them into salads for a welcomefragrant note or even muddle them into a cocktail.Persimmons (Gam), Fresh andDriedThere are two kinds of persimmons found in Korea. One is the soft, heart-shaped,astringent “sour” persimmon, hongsi, or Hachiya in Japanese. It is quite pulpy and must beripe before eating. The other is the “sweet,” squat, and hard in texture dan gam or Fuyupersimmon. It boasts a pumpkinlike flavor and can be eaten like an apple. There is also apopular flat, seedless version of the hongsi called bansi. Persimmons can be dried and

used to make dessert drinks such as sujeonggwa, Cinnamon and Persimmon Punch (page267), or when frozen they can be made into a sorbetlike dessert. They are also used tomake wine, vinegar, and cookies.Pork BellyPork belly is a very popular cut in Koreancooking. It finds its way into stir-fries, soups, and barbecue. Either cut into slabs forbossam or samgyeopsal, or thinly sliced for bokkeum or barbecue, pork belly marries wellwith Korea’s national dish, kimchi, and another staple ingredient, ginger.Rice (Ssal: raw,Bap: cooked)Many different types of rice are consumed in Korea, but the most popularand prized variety is white short-grain rice. Short-grain rice is fat, roundish, and whencooked the kernels stick together (but not as much as “sticky rice”), giving it a satisfyingtoothsome quality. Rice symbolizes wealth, purity, and prosperity. White rice, in particular,was the food of the noblemen, while the peasants ate the cheaper brown rice mixed withgrains. Korean rice is cooked with just water, and no flavorings are added. It has also beencompletely stripped of all its nutrients, in favor of a white pearly complexion. It is also verycommon to mix rice with legumes or other grains such as amaranth, spelt, barley, or oats,as well as other kinds of rice such as black, red, or brown.Rice Cakes (Dduk)These dense,cylindrical rice cakes are served in a variety of ways, including in soups (traditionally onNew Year’s Day), stirfries, and straight up from the toaster oven. I grew up loving theirtoothsome, chewy texture. Made from glutinous rice flour, they come in various widthsand shapes and are used in both savory and sweet dishes. The cylindrical sticks must bepulled apart before using. They are also often sold sliced into discs called “ovalettes.”Fresh rice cakes are highly perishable and must be used quickly after they are purchased;they can also be thrown in the freezer (wrapped well) for a later use.Rice Flour (Ssalgaru)Iuse a lot of rice flour to add crispiness to anything fried. If used solo as well, it can keepyour meal gluten-free. Note that rice flour and sweet rice flour (aka glutinous rice flour),are not the same and are not interchangeable. Sweet rice flour (chapssalgaru) is groundfrom glutinous rice and yields a completely different (stickier and chewier) texture and endproduct. Ironically, despite its name, glutinous rice is gluten free.Roasted Seaweed(Kim)Koreans eat a lot of seaweed in various forms. Kim (or gim) is probably the mostpopular and can be bought ready-made and used as a wrapper, but differs greatly fromnori, its Japanese sister. Kim is much thinner, seasoned delicately with salt, and lightlytoasted, giving it a crispy, addictive quality.Salt (Sogeum)Throughout this book, I’m usingkosher or sea salt. Korea, however, has a long tradition of artisan salts of numerousvarieties. Korean solar salt, cheonilyeom, is particularly fortified with minerals andcultivated in a meticulous way. I also like the aged bamboo salt, jukyeom, of the south.These special salts, however, proved too hard to find to call for in these recipes. If you dofind yourself in a Korean grocery store, try to seek them out for a pleasant surprise.SaltedShrimp (Saewoo Jeot)These tiny salted shrimp are mostly used in the making of kimchi,but they are also incorporated into seasoning banchan, soups, and stews. They are verysalty, so feel free to rinse and drain well and use sparingly. You’ll find the flavor is quiteintense, adding serious depth to whatever you add these tiny shrimp to.Sesame Seeds(Kkae)Koreans use sesame seeds (both black and white) in copious amounts. The white

variety is more common, and you can buy sesame seeds preroasted and crushed in Asiangrocery stores. If you can’t find them preroasted, a quick toast in a skillet or oven will dothe trick as well. Use them as a garnish and in dipping sauces to enhance the flavor with abit of crunchy texture. I like to use a mix of whole and ground seeds for a contrast oftextures, both visually and to the bite.Short Ribs (Galbi)Beef short ribs are the cornerstoneof the famed Korean barbecue. Sliced either along the ribs, L.A. cut, or thinly sliced aroundthe bone, this nicely marbled cut is tender and full of flavor. Blocks cut between the bonesare used for stews that are cooked until the rich meat pulls away easily from theribs.SojuAlthough soju is commonly referred to as Korea’s rice wine, it is actually not awine. Soju is a distilled spirit more similar to vodka than sake. In its purest form it is madefrom just rice and water. It is also the most consumed alcohol in the world, which givesyou an idea as to how much Koreans drink!Soy Sauce (Ganjang)Another fermentedproduct, soy sauce is the by-product of making doenjang. There are many different kindswith various uses. Dark soy sauce is used for heartier dishes, while the lighter variety isused for seasoning vegetables. Throughout this book, just use regular soy sauce, as thedifferent varieties can be hard to find. Naturally-aged soy sauces are the best, but can beexpensive. The older and higher-quality the soy sauce, the richer and deeper the flavor—think umami.Soybean Sprouts (Kong Namul) and Mung Bean Sprouts (SukjuNamul)Soybean sprouts are served in everything from soups to banchan. They have alarge, yellow, crunchy heads, skinny whitish stems, and a long roots that should besnipped off. Soybean sprouts are slightly sweet and have a great firm texture even whencooked. The bright yellow heads are the best part. They are a vital ingredient in manysoups and stews and a very popular and healthy banchan.Greenish mung beans producesprouts that have small, unremarkable heads and fatter, watery stems. Mung beansprouts are most commonly used in banchan, pancakes, and salads.Sweet Potato Noodles(Dangmyun)Naturally gluten-free, these glass noodles have a truly satisfying stretchy,chewy texture and are used mainly for japchae. They have little flavor on their own, butthey soak up any sauce nicely.Toasted Sesame Oil (Chamgireum)This earthy oil is used as aflavoring rather than to cook with. Made from roasted and ground sesame seeds, it has aunique nutty aroma and rich distinguishable flavor. A little goes a long way, andsometimes a quick drizzle is all you need to give a dish that final flourishing touch offinesse. When purchasing, make sure you buy 100% pure sesame oil as there are manycheaper blends that are quite muddled in taste.Tofu (Dubu), Silken, Soft, Medium,FirmKoreans love the soybean in all forms, and tofu (dubu) is no exception. It isconsidered a staple source of protein and is eaten with or without meat. It is a food in itsown right and not considered a vegetarian-only ingredient. Also known as bean curd, tofuis made from pressing soy milk curds mixed with a coagulant into blocks. There arenumerous varieties, but the main types are silken, soft, medium, and firm. Silken tofu isthe softest due to its high water content. It is used mostly in stews and in the West as adairy substitute. Soft, medium, and firm tofu are named according to their firmness, theresult of the amount of draining and pressing each type has gone through. Use the type of

tofu that best suits your needs without it falling apart easily.Twist Peppers (Gwari)Thesewrinkled smallish green peppers (shishito in Japan) are mild in flavor. They are good forpickling with soy sauce, eaten fresh with doenjang, or simply grilled.CABBAGE KIMCHIPOGIKIMCHIMAKES ABOUT 1 GALLONAside from barbecue, kimchi is probably the dish mostsynonymous with Korean cuisine. This fiery red, funky, fermented cabbage is on the tableevery meal—breakfast, lunch, and dinner, 365 days a year. It is one of the cornerstones ofKorean cooking, and Koreans consider it vital to their daily diet. This recipe is anadaptation of the one we use at my restaurant, Jinjuu. Kimchi making may look daunting,but don’t worry, it’s really very straightforward. You’ll just need to have one or two verylarge bowls for the brining of the cabbage and a large container to ferment it in. Also, Ihighly recommend that you wear plastic or latex gloves while smearing the chile pasteonto the cabbage leaves. Otherwise, your hands will be tingling afterward and the odor,while delicious, will linger on your skin.Many Korean households purchase premadekimchi these days, and you can certainly do that and use it wherever kimchi is called for inmy recipes, but please do try making this at least once.8 cups warm water1½ cups koshersalt or coarse sea salt1 very large Korean cabbage or several heads napa cabbage (5 to 6pounds total), bottom(s) trimmed, wilted and tough outer leaves discarded, and rinsedwell2 small onions, coarsely chopped12 dried shiitake mushrooms10 large driedanchovies (myulchi), head and guts removed6 scallions, coarsely chopped64 cloves garlic,8 crushed and the rest left whole1 (10-inch-long) piece dried kelp (dashima)2½ cupsgochugaru (Korean chile flakes)14 tablespoons fish sauce10 tablespoons salted shrimp(saewoo jeot), rinsed4 tablespoons sugar1 (7-inch) knob fresh ginger, peeled andchopped3 carrots, julienned12 scallions, cut into 2-inch pieces7 ounces Korean whiteradish (mu) or daikon, peeled and juliennedIN A LARGE BOWL, stir together the warmwater and ¾ cup of the salt until the salt has dissolved; let the salted water cool.Meanwhile, partially cut the cabbage(s) in half lengthwise, starting from the root end andcutting about halfway to the top. Using your hands, pull the cabbage(s) apart to split inhalf completely. Repeat so that each half is halved in the same way, which keeps theleaves intact and whole.Loosen the leaves of each wedge so that they are easy to spread.Sprinkle the remaining ¾ cup salt over and between all the leaves, salting the core areamore heavily. Put the cabbage into a large bowl (use two if they don’t fit) cut-side up. Pourthe cooled salted water over the cabbage, then pour enough cold water into the bowl tocover the cabbage; don’t overfill the bowl, as some liquid will be drawn out of the cabbage.Weigh down the cabbage with a plate so the wedges are completely immersed. Let sit atroom temperature for 6 to 8 hours, flipping the wedges halfway through.Rinse the wedgeswell under cold running water and gently squeeze out any excess moisture. Put thewedges cut side down in a colander and let drain for at least 30 minutes.Meanwhile, in asmall saucepan, combine the onions, mushrooms, anchovies, scallions, the 8 crushedgarlic cloves, and the kelp and bring to a boil over high heat. Reduce the heat to maintaina simmer for 20 minutes. Strain the liquid, discarding the solids, and let the anchovy stockcool completely.When the stock has cooled, in a food processor, combine the remaining

garlic cloves, chile flakes, fish sauce, salted shrimp, sugar, and ginger and process untilsmooth. Add enough of the stock to make a smooth paste, about 2 cups total. Discard anyremaining stock. Transfer the spice paste to a large bowl and stir in the carrots, scallions,and radish.Rub the spice paste all over the cabbage wedges and between each leaf. Pullthe outermost leaf of each wedge tightly over the rest of the wedge, forming a tidypackage. Pack the wedges into one or more glass or other nonreactive containers with atight-fitting lid (see Tip, below). Press a piece of plastic wrap directly on the surface of thekimchi, then cover. The kimchi can be eaten at this young stage or after it sits at roomtemperature and starts to get sour and “bubble,” 2 to 3 days. Store the kimchi in therefrigerator, where it will continue to ferment at a slower pace. I like to age mine at least 2weeks, but it really is up to preference. Cut the kimchi before serving.TIP: While large glassjars or Korean earthenware containers are preferred for storing kimchi, they’re not alwayseasy to find. Look in the housewares section of Korean markets for glass or plastic kimchicontainers, which have become popular. You can also use any sturdy BPA-free plastic orother nonreactive container with a tight-fitting lid. You’ll need a container or containerswith a total capacity of 1 gallon for the kimchi.CUBED RADISH KIMCHIKKAKDUGIMAKESABOUT 2 QUARTSKkakdugi is probably my favorite of all kimchis due to its serious crunchfactor and the addition of rice flour, which gives the sauce a nice thickness and body. Thisrecipe was shared by Young Sook Kim of River Edge, New Jersey, who makes it both forfamily and in huge quantities for her church fundraisers. I first tried it at my friend and co-author, Vivian Jao’s house, and when I couldn’t stop eating it, I just had to have therecipe.Korean white radish and daikon are often interchangeable in recipes, but for thisrecipe, it’s important to use the former. Daikon will soften too much and not hold up aswell. If your radish is very fresh and smooth skinned, there’s no need peel it. Just scrub itwell and remove any blemished spots.3 pounds Korean white radish (mu) (about 1 large),peeled and cut into ¾-to 1-inch cubes2 tablespoons kosher salt or coarse sea salt1tablespoon sweet rice flour� red bell pepper, seeded and chopped¼ small onion,chopped5 cloves garlic2 fresh Korean red chiles or Fresno chiles, chopped (optional)3tablespoons gochugaru (Korean chile flakes)2 teaspoons salted shrimp (saewoo jeot),rinsed2 teaspoons fish sauce2 teaspoons sugar, or � Asian or other firm but ripe pear,peeled and chopped1 (¾-inch) knob fresh ginger, peeled and sliced3 scallions, cut into ¼-inch piecesIN A LARGE BOWL, toss together the radish and salt. Let sit for about an hour,stirring every 15 minutes. Meanwhile, in a small saucepan, stir together 6 tablespoonswater and the sweet rice flour. Cook over medium heat, stirring often, until it thickens andstarts to bubble, 4 to 5 minutes. Transfer the flour mixture to a medium bowl and let coolto room temperature.In a food processor, combine the bell pepper, onion, garlic, redchiles, chile flakes, shrimp, fish sauce, sugar, and ginger and process until smooth. Scrapethe chile mixture into the cooled flour mixture, add the scallions, and mix well. Theresulting spice mixture should taste slightly salty (the saltiness will go away once properlyfermented). It must have a certain saltiness so it ferments properly, otherwise the radishwill rot at the core and go soft.Add the spice mixture to the radish mixture, keeping any

liquid in the bowl, and mix well. Transfer to a clean half-gallon glass jar or othernonreactive container, packing it in firmly. Cover tightly and let the kimchi sit in a coolplace for about 24 hours or at room temperature for about 16 hours. Refrigerate for 3 to 7days more before serving (Young Sook prefers to wait a full week so the kimchi develops astronger flavor). If at any point during the process, you see the juices bubbling and readyto overflow, open the jar and push the radish down to let the gas out. Try not to let anyjuice escape from the jar. The radish should be completely submerged.TIP: Young Sookhas some rules for her kkakdugi that applies to pretty much all kimchi: try not to open thejar too often. Only remove the amount you will eat at that time. Never transfer to anothercontainer and leave it there for more than a day because the flavor will change and thekimchi will taste "off."Cubed Radish Kimchi (page 31)Cubed Pickled Radish (page 34)SpicyPickled Radish Salad (page 34)CUBED PICKLED RADISHDANMUJI OR CHICKEN MUMAKESABOUT 1 QUARTAny reputable Korean fried chicken joint will provide these refreshingsweet pickles to offset their fried offerings. Some people like to include lemon-lime sodawhen pickling, but I don’t think it needs it. It’s an essential accompaniment to Ultimate KFC(Korean Fried Chicken, page 167). We serve this pickle at Jinjuu, and customers are alwaysasking for more.½ cup rice vinegar½ cup superfine sugar1 teaspoon kosher salt or seasalt1 pound Korean white radish (mu) or daikon, peeled and cut into ½-inch cubesPinch ofblack sesame seeds, for serving (optional)IN A LARGE BOWL, stir together the vinegar,sugar, salt, and ½ cup water until the sugar and salt have dissolved. Add the radish andtoss to coat. Cover and let marinate at room temperature for about 24 hours, thenrefrigerate. Sprinkle with the sesame seeds when serving.SPICY PICKLED RADISHSALADMUSAENGCHEMAKES ABOUT 1½ CUPSThe slender shape of julienned radish makesfor quick pickling. This easy radish salad hits both the fiery notes of red kimchi and thesweetness of pickled radish. It’s great for your banchan spread or as a burst of freshnesstucked into a Roasted Pork Belly Lettuce Wrap (page 200) or Doenjang-Glazed LambLettuce Wrap (page 194). Try it on sandwiches as well, in lieu of pickled hot peppers orjalapeño slices.6 ounces Korean white radish (mu) or daikon, peeled and julienned1½tablespoons Korean apple vinegar (sagwa-shikcho) or rice vinegar1½ tablespoons sugar1½teaspoons gochugaru (Korean chile flakes)1 small clove garlic, grated or minced1teaspoon kosher salt or sea saltIN A MEDIUM BOWL, stir together all the ingredients untilthe radish is coated. Cover and refrigerate for about 1 hour before serving.CUCUMBERKIMCHIOI KIMCHIMAKES ABOUT 1 QUARTOne of the most beloved versions of kimchitakes a bit of time, but you’ll be pleasantly surprised by the results. This kimchi tastesgreat on top of my Krazy Korean Burgers (page 185) as well, as a different take on theAmerican pickle.1 pound small Korean cucumbers (oi) or Kirbies (about 4 total)1tablespoon kosher salt or sea salt1 onion, coarsely chopped4 scallions, chopped1tablespoon gochugaru (Korean chile flakes)1 tablespoon salted shrimp (saewoo jeot),rinsed1 small clove garlic1 (1-inch) knob fresh ginger, peeled and chopped15 fresh chives,cut into 2-inch piecesUSING A SMALL KNIFE, cut each cucumber crosswise into 2-inchpieces. Stand the pieces on their cut sides and cut each one two-thirds of the way down

into quarters, keeping them attached at the bottom. Sprinkle the cucumbers with the salt,spreading the cucumbers open to get the salt deep inside the cuts. Arrange thecucumbers with their cross cut sides up in a single layer in a glass or other nonreactivecontainer, at least 2 inches tall, with a tight-fitting lid, cover, and let soften at roomtemperature for 30 minutes to 1 hour.Meanwhile, in a food processor, combine the onion,scallions, chile flakes, shrimp, garlic, ginger, and 2 tablespoons water. Pulse until a coarsespice paste forms and then stir in the chives.Rinse the salted cucumbers well under coldwater, making sure to rid the crevices of all the salt. Shake dry and then press the spicepaste all over and into the crevices of each piece. Return the cucumbers to the (rinsed)container, cross cut sides up, packing them somewhat tightly and pressing in anyremaining spice paste and liquid. Cover and let the cucumbers ferment at roomtemperature for about 24 hours. Refrigerate until ready to serve.

Seoul Food Korean Cookbook: Korean Cooking from Kimchi and Bibimbap to FriedChicken and Bingsoo, Judy Joo's Korean Soul Food: Authentic dishes and modern twists,Maangchi's Big Book Of Korean Cooking: From Everyday Meals to Celebration Cuisine,Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook, Start Simple:Eleven Everyday Ingredients for Countless Weeknight Meals, Cook Korean!: A Comic Bookwith Recipes [A Cookbook], The Seasons of the Italian Kitchen, Season: Big Flavors,Beautiful Food, Korean BBQ: Master Your Grill in Seven Sauces [A Cookbook], The KimchiCookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi, L.A. Son: My Life, MyCity, My Food, One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, andMore: A Cookbook, The Tahini Table: Go Beyond Hummus with 100 Recipes for Every Meal,French Toast: Stacked, Stuffed, Baked, Bread Illustrated: A Step-By-Step Guide to AchievingBakery-Quality Results At Home, Wild Women in the Kitchen: 101 Rambunctious Recipes &99 Tasty Tales

Eddie K, “Korean Food Made Simple!. I've been watching her show on the Cooking Channelsince it premiered and really enjoy it. Her recipes on the show looks simple. As a Korean-American, my Mom and Dad did all the cooking for our family when I was growing up. Sowhen I started to live away from my parents I had no idea really how to cook Korean food.I've asked my Mom to write down her recipes, but she never had the time to do it. AsKorean food is becoming more accessible and popular more Korean food recipe blogs andweb sites have come up. I especially liked Maangchi's YouTube videos and recipes. Butwhat I liked about Korean Food Made Simple is how Judy Joo travels to Korea and explainsthe Korean culture and history and shows how it's made in Korea and duplicates therecipe for the home cook but in a simpler way.Her cookbook is organized into several

categories which have some of my favorite Korean foods. I just got the Kindle versiontoday, so I will update my review after I've tried some of her recipes.I wish the Kindleversion had a table of contents where you can click on the category.The categoriesare:Kimchi and PicklesPancakes, Dumplings and other small bitesSalad &VeggiesRiceNoodlesSoups & StewsSeafoodChickenBeef &LambPorkSaucesBreadSweetsDrinksI've already bookmarked the following recipes!Kimchipancakes, Bindaetteok, Haemul pajeon, Mandu, Potato Salad, Kimchi Pulled Pork DiscoFries, Bibimbap, Kimchi Fried Rice, Jjajangmyun, Oxtail Soup, Mackerel, KFC, Galbi Jjim,Galbi, Dubu Kimchi, and all the different soju drinks!”

kiko, “Great cookbook. I am Korean and I have a bunch of Korean cookbooks and this ismy favorite. Every recipe I have made it just delicious and authentic and elevated and nottoo complicated. I have had the cookbook since 2016 so have been able to make ahandful of recipes. I recommend this cookbook to any Korean food lovers that want tocook Korean recipes. I also loved her show when it was on the Cooking Channel.”

Lutz Mom, “I had already read this book as a library check-out .... I had already read thisbook as a library check-out and have now purchased as a gift for a family member whoenjoys cooking Korean food. Recipes are clear and the one's I tried turned out well. Ms.Joo's discussions about the individual recipes as well as the culture of Korean cooking areinteresting and entertaining. It's one of the few cookbooks I have read from cover tocover.”

Monica, “Yummy recipes! Easy to follow.. My husband is the cook in the family. I’m thesous-chief. He doesn’t need a recipe and cooks the best food, but I wanted to surprise himby cooking some Korean dishes without his assistance . Great book, delicious authenticKorean recipes and easy to follow.”

Flowergal, “Easy to follow, great cook book. The book was very imformative. There are lotsof recipes to follow. There are some Korean food that can be fattening lke the doublefried chicken but overall, Korean food is nutritious, delicious, and low in calories. Irecommend this book as well as Maangchi's cook book.”

NBGardenGirl, “Love this book. Love this book. The pictures are gorgeous and I love thebackground that she gives on each recipe. The recipes are easy to follow and if you don'thave the products in your grocer's store, you can buy them all on line (just plan ahead,obs). Love Judy Joo and her show. Even my 14 year old is a fan.”

Karen Huh, “A ton of recipes, great variety, and ALL YUM. So far so delicious in my kitchen!.I bought this book as soon as it came out earlier this month and could not wait to dig intoit! I have been a collector of Korean cookbooks and have generally have found the

category to be disappointing (Amazon! Why is the categorized under 'Chinese Food'?). I'mnot a fan of writing negative reviews, but I do love giving praise where it is deserved. First:the aesthetics, the photography in this book is extraordinary and so very authentic ofKorea, down to the ladies you see in the market. Second, the recipes, where to begin?!There is a great range from authentic to fusion as well as indulgent to healthy. PersonallyI'm mostly Paleo, but given that I'm Korean I can't help but indulge. So are my favoritesare: Mom's BBQ chicken (simple, straightfoward so >insert expletive here< good), GrilledHangar Steak, Late Night Naughty Noodles and the simple & beautiful broccoli, mushroom& sesame salad. And who can really ignore the ultimate: Kimchee Pulled Pork Disco Fries.Talk about putting nachos to shame. This book is definitely a nice addition to anycookbook collection and really packs a ton of recipes - it's a great value for a singlecookbook. I highly recommend it!”

California Dreamin, “She helps by sharing ingredients and making it simple!. Awesomebook! The author helps break it down so even This Irish can knock out some Korean!Thank you so much!!!”

Old Tyke, “A brilliant introduction to Korean cooking. This is a beautifully produced book.Itarrived late morning on the day of publication, after pre-ordering it at soon as it wasannounced. I had been looking forward to it's publication, having seen Korean Food MadeSimple on the UKTV FoodNetwork..I had already sourced the Korean pastes and chilliflakes from a local Chinese supermarket near our university, who have a lot of far easternstudents.First off, and of probably no interest, the paper this is printed on is lush! Shiny, itsmells almost like my old Beatrix Potter books from my childhood!( I used to sniff thepages!)The front of the book is full of photos of Korean scenes, probably to set the scene,and very attractive, but as you go through the book, a lot of the recipes do not have aphoto. Especially there is a kebab recipe, which if you have watched the series, and seenhow it was constructed would make sense. But although I have seen it done, I cannotremember it very well, and the description in the book does not really tell you how to doit( they have 2 skewers). I really feel that the photos at the front could have been reduced,and the recipes could have done with more photos..This is why I deducted a star.Havingsaid that, this is a wonderful introduction to Korean cooking. I look forward to Judy's nextseries, which is apparently in the offing.”

Hdoc, “my friends loved it. I can't wait to cook out of .... This book is not only gorgeous andwell written but the recipes actually work and are very tasty! I've made mom's BBQchicken and it was a hit! I've also made the seaweed shortbread which was so incrediblydelicious and an interesting take on classic shortbread... my friends loved it. I can't wait tocook out of this book more and I recommend it highly! You don't have to even be good onthe kitchen to use these recipes as they are easy and delicious.. 10/10 amazing must buy !”

dawnhylton, “Food. Good”

MarMarci, “Full of recipes ,authentic Korean. I like this writer very much ,her Korean soulfood book is very good too !these are authentic ,very heartwarming recipes and I highlyrecommend”

The book by Judy Joo has a rating of 5 out of 4.6. 237 people have provided feedback.

Title Page Copyright Page Dedication Acknowledgments Contents Introduction Kimchi &Pickles Pancakes, Dumplings, & Other Small Bites Salads & Veggies Rice Noodles Soups &Stews Seafood Chicken Beef & Lamb Pork Sauces Bread Sweets Drinks Index

Language: EnglishFile size: 52457 KBText-to-Speech: EnabledScreen Reader: SupportedEnhanced typesetting: EnabledX-Ray: Not EnabledWord Wise: EnabledPrint length: 434 pagesLending: Enabled