Whether you don't know much about Korean food or you've watched every Mukbang video on YouTube, these cookbooks from Korean authors will show you how to recreate popular K-food staples at home and discover dishes you're hard pressed to find at stateside restaurants. Japan occupied the Korean peninsula from 1910 to 1945. Many of its agricultural systems were taken over by the Japanese to support Japan's food supply. Land changes resulting from the Japanese occupation included combining small farms into large-scale farms, which led to larger yields. Rice production increased during this period to support the Japanese Empire's war efforts. Many Koreans, in turn, increased the production of other grains for their own consumption. [16]

Maangchi’s Big Book Of Korean Cooking: From Everyday Meals to Celebration Cuisine by Maangchi and Martha Rose Shulman The Korean Vegan Cookbook is the work of Joanne Lee Molinaro, a former Korean-American lawyer living in Chicago. Molinaro has a massive passion for Korean vegan cuisine. Jang, Dai-Ja; Chung, Kyung Rhan; Yang, Hye Jeong; Kim, Kang-sung; Kwon, Dae Young (September 2015). "Discussion on the origin of kimchi, representative of Korean unique fermented vegetables". Journal of Ethnic Foods. 2 (3): 126–136. doi: 10.1016/j.jef.2015.08.005.In Korean BBQ, the authors try to harmonize Korean and American cuisine in a modern and friendly writing style. The author provides fundamental BBQ concepts with main factors such as ingredients and flavors that the grillers can always get creative with. The country remained in a state of turmoil through the Korean War (1950–1953) and the Cold War, which separated the country into North Korea and South Korea. Both of these periods continued the limited food provisions for Koreans, [16] and the stew called budae jjigae, which makes use of inexpensive meats such as sausage and Spam, originated during this period. The Korean Cookbook by Junghyun Park and Jungyoon Choi is nothing short of miraculous. A paradigm-shifting achievement comparable to Larousse Gastronomique, this extraordinary labor of love is an essential guide to all who want to not just cook well but to imagine a new culinary aesthetic through understanding what is true about a nation’s culinary history.’– Min Jin Lee, author of Free Food for Millionaires and Pachinko, a National Book Award Finalist One of Korea’s most famous culinary items is kimchi. It’s a traditional dish that has a variety of uses and flavors, depending on how it’s made. Though the recipe can vary, kimchi is typically made with fermented vegetables, garlic, ginger, and fish sauce. Kimchi is often served as a side dish or can be eaten on its own and is even used as an ingredient in larger entrees—such as kimchi stew.

Probiotics typically found in kimchi include species of genera Lactobacillus, Leuconostoc, and Weissella, and they have been linked to anti-inflammatory effects and health benefits such as improved gut health. [69] Napa cabbage is prepared with much salt and approximately 20% of sodium intake comes from kimchi. An increased risk of gastric cancer among subjects with frequent or high consumption of kimchi was found in some case-control studies. [70] As with other salted foods, moderate consumption may maximize health benefits of kimchi. Yugwa, which is difficult to make, is best prepared in the winter. Honey or syrup is an important ingredient in making Yugwa, which crumbles and melts when you put it in your mouth.↵During the Joseon dynasty, Yugwa was used during the rite of passage and in the royal family various types of Yugwa were placed high on the banquet table. In the aristocratic family, it is customary to send gangjeong to accompany the groom or to business guests returning from a wedding party to the bride's house, full of dongguri intertwined with stones or willows.↵Furthermore, Yugwa was chosen as the ancestral food par excellence for the ancestors, and is a food not to be missed during the Lunar New Year holiday. All Korean traditional nonalcoholic beverages are referred to as eumcheong or eumcheongnyu (음청류 飮 淸 類) which literally means "clear beverages". [84] According to historical documents regarding Korean cuisine, 193 items of eumcheongnyu are recorded. [85] Eumcheongnyu can be divided into the following categories: tea, hwachae (fruit punch), sikhye (sweet rice drink), sujeonggwa (persimmon punch), tang (탕, boiled water), jang (장, fermented grain juice with a sour taste), suksu (숙수, beverage made of herbs), galsu (갈수, drink made of fruit extract, and Oriental medicine), honeyed water, juice and milk by their ingredient materials and preparation methods. Among the varieties, tea, hwachae, sikhye, and sujeonggwa are still widely favored and consumed; however, the others almost disappeared by the end of the 20th century. [86] [87] Since Chinese takeaway is a very different beast to standard Chinese and Cantonese cuisine, then it seemed fair to include this for those wanting to make their takeaway favourites at home! Lee, Kyung Won; Cho, Wookyoun (19 June 2017). "The Consumption of Dairy Products Is Associated with Reduced Risks of Obesity and Metabolic Syndrome in Korean Women but not in Men". Nutrients. 9 (6): 630. doi: 10.3390/nu9060630. ISSN 2072-6643. PMC 5490609. PMID 28629203.Best For Home Cooks: Korean Home Cooking: Classic and Modern Recipes, by Sohui Kim and Rachel Wharton Maangchi is the author of the above cookbook Maangchi’s Big Book Of Korean Cooking. In her hometown, she learned basic cooking at home from loved ones in the family. Her book covers authentic Korean food and inspires readers with her huge passion for cooking. Korean regional cuisines (Korean: hyangto eumsik, literally "native local foods") [96] are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times. Phaseolus angularis)" (in Korean). Nate / Encyclopædia Britannica. Archived from the original on 11 June 2011.

Yugwa(유과) and Yak-gwa(약과).They are traditional desserts enjoyed during Chuseok, marriage or the sixtieth birthday (Hwangap - 환갑). Beef is the most prized of all, with the cattle holding an important cultural role in the Korean home. Beef is prepared in numerous ways today, including roasting, grilling ( gui) or boiling in soups. Beef can also be dried into yukpo, a type of po, as with seafood, called eopo. [44] Eight Great Gastrodiplomacy Nations". USC Center on Public Diplomacy. 2 July 2015. Archived from the original on 6 June 2023 . Retrieved 6 June 2023. Traditional Korean diet or Hansik is often associated with spiritual and physical health. While the diet of modern Korean people has become increasingly westernized and consists of numerous non-traditional foods, many believe in the healing power of Hansik. Vegetables and fermented foods are part of a healthy diet around the world, and Hansik includes many vegetable dishes and fermented foods. Three dishes, soup, Kimchi and multigrain rice make up the basic meal pattern of Hansik called three Cheopbansang. Fermented soybean paste Doenjang used in soups and fermented red chili paste Gochujang used in kimchi add health benefits to these foods.

It’s all delicious!

Together they published the book Everyday Korean, opening various opportunities for anyone starting to get acquainted with Korean cuisine. Here, you can approach Korean cooking by following modern style everyday. Seasonal street foods include hotteok, and bungeoppang, which are enjoyed in autumn and winter. Gimbap (김밥) and tteokbokki (떡볶이)are also very popular street food. [106] An absolute classic cookbook of Chinese cuisine, The Food of Sichuan introduces you to the fundamentals of cooking food from the Sichuan province of China which has some unique (and incredibly spicy) dishes on offer. Co-writing with Aki Kamozawa, an award-winning chef, culinary consultant, and photographer, he released the book My Korea. With all their talents and souls devoted to Korean cuisine, these two renowned chefs bring readers a cherished Korean culinary heritage.

Can someone help me out? Has anyone used fermented anchovies instead of the salty shrimp in this recipe? Thanks for any help.” Tea (cha)] (in Korean). Nate / Encyclopedia of Korean Culture. Archived from the original on 10 June 2011 . Retrieved 23 October 2009.Not only brings great taste, but Korean cuisine also preserves artistic and sophisticated features in the way of decoration and arrangement of the table. Looking at a Korean meal, you can see the thoughtfulness and respect for the eater. There are some specific arrangement rules: