Korean Home Cooking - 100 Authentic Everyday Recipes, From Bulgogi To Bibimbap

KHC_01-57_27 March_FTP.
indd 1 2023/3/29 11:07

KHC_01-57_27 March_FTP.indd 2 2023/3/29 11:07
JINA JUNG
photographs by akiko ida
100 authentic everyday recipes,

from bulgogi to bibimbap

4

My Korean Kitchen
For me, cooking is much more than More than anything, it is an art of
a means of survival or a source living. A traditional Korean meal, as
of pleasure. It’s a living witness to we share it, is composed of several
history and culture through the taste, small dishes, meaning that people
presentation and enjoyment of food. can come and go as they please.
Korean culinary culture was handed In this book, you will find a wide
down to me by my grandmother and variety of traditional, simple and
my mother. As a child in Korea, I still tasty family recipes as well as
remember the mountains of cabbage all the secrets for cooking them
that filled our living room once a year at home. You will also have the
to prepare kimchi as a family, chillies opportunity to learn new techniques,
drying in the sun and the peculiar such as homemade fermentation,
smell of fermenting soy that would, and discover new ingredients that
in a few months, turn into delicious you will easily find in specialised
doenjang paste. The mantras of the grocery stores or order online.
women in my family still resonate in me
So, take the plunge, come into
when I cook: the order of ingredients,
my kitchen and learn to prepare
the completeness of colours and the
delicious Korean meals at home.
balance of chilli in a dish.
Contrary to popular belief,
Korean cuisine is simple. Jina Jung

RICE
밥
8 NOODLES,
PANCAKES
& FRITTERS
전과 튀김반죽
24
VEGETABLES
KIMCHI 채소
& PICKLES 58
김치와 장아찌
88
MEAT &
POULTRY
육류와 가금류
124 FISH &
SEAFOOD
생선과 해산물
168
DESSERTS
& DRINKS
다과
186
RESOURCES
206

RICE
밥
When I was a girl, my grandfather used to tell me:
‘Finish your rice to the last grain, thinking of
the efforts of those who grow it.’

White rice
HEENBAP
흰밥
SERVES 4 Put the rice in a bowl and cover with water. Mix lightly using your hand.
Preparation 5 minutes Empty the water for the first time. Repeat the process twice. Place the
rice in a Dutch oven and cover with the 500 ml (2 cups) water. Leave to
Resting 45 minutes
soak for 30 minutes.
Cooking 20 minutes
Cover the Dutch oven and heat over a high heat for 10 minutes. When it
INGREDIENTS first comes to the boil, open the lid for a few seconds to prevent it from
overflowing and then close again. Repeat this process for the next three
350 g (12 oz) short-grain
times it boils. If the pan looks like it will overflow, then reduce the heat
white rice
to low, leaving covered. Cook for 10 minutes before turning off the
500 ml (2 cups) water heat. Stand for 15 minutes, covered, before serving.
Purple rice
JAPGOKBAP
잡곡밥
SERVES 4 Put the white rice, black rice, quinoa, bulgar and lentils in a bowl and
Preparation 5 minutes cover with water (A). Mix lightly using your hand (B–C). Empty the water.
Repeat the process twice. Once the rice is well drained, cover with the
Resting 55 minutes
600 ml (21⁄3 cups) water (D). Leave to soak for 40 minutes (E).
Cooking 20 minutes
Place the mixture in a Dutch oven, cover and heat over a high heat until
INGREDIENTS boiling. When it first comes to the boil, open the lid for a few seconds to
prevent it from overflowing and then close again (F). Repeat this process
160 g (5¾ oz) short-grain
for the next three times it boils if it looks like the pan will overflow.
white rice After 10 minutes, reduce the heat to low, leaving it covered. Cook for
45 g (1½ oz) black rice 10 minutes, then turn off the heat. Stand for an additional 15 minutes,
30 g (1 oz) quinoa covered, before serving.
40 g (1½ oz) bulgar
40 g (1½ oz) green lentils
600 ml (2 cups) water
NOTE Rice mixed with other grains or legumes is

known for its flavour but also for being easier to digest.
RICE
10

A B C
E F

Kimchi fried rice
KIMCHI BOKKEUMBAP
김치볶음밥
Like all Koreans, I will always have kimchi and cooked white rice in my refrigerator,
making this fried rice the simplest and most popular dish to prepare at home.
SERVES 4 Place the kimchi in a bowl and use scissors to cut it into small pieces.
Preparation 15 minutes Add the sugar and garlic powder and mix well. Stand for 5 minutes.
Cooking 15 minutes Chop the spring onion stem. Drain the tuna. Coat a frying pan with the
vegetable oil. Tip in the chopped spring onion and turn the heat to
INGREDIENTS high. Stir-fry until the spring onion starts to soften. Add the kimchi and
400 g (14 oz) Chinese gochugaru. Stir-fry for 5 minutes until the kimchi is a little translucent.
Add the tuna, soy sauce and fermented anchovy sauce. Stir-fry for
cabbage kimchi
5 minutes.
(page 90)
1 tablespoon sugar Add the cooked white rice to the frying pan when all the ingredients are
1 teaspoon garlic powder well combined. Mix the rice through to obtain an even colour. When the
rice has evenly taken on the colour of the kimchi, the cooking is complete.
1 spring onion (scallion)
stem (no bulb) Serve in individual portions by placing one fried egg on top of the kimchi
320 g (11¼ oz) tuna bokkeumbap. Serve with soy sauce pickles (page 118) or white radish
chunks in sunflower oil
pickles (page 122) on the side, if desired.
2 tablespoons neutral
vegetable oil
1 tablespoon gochugaru
chilli powder
2 tablespoons soy sauce
1 tablespoon fermented
anchovy sauce
400 g (14 oz) cooked
white rice, cold (page 10)
4 eggs, fried
TIP You can sprinkle this dish with a few pieces of seaweed
(gim or nori) and some chopped chives.
RICE
12

Prawn and pineapple
fried rice
HAWAIIAN BOKKEUMBAP
하와이안볶음밥
SERVES 4 Chop the spring onion stem. Cut the cucumber, onion and carrot into
Preparation 15 minutes 5 mm (¼ inch) cubes. Cut the pineapple flesh into 1 cm (½ inch) cubes.
Beat the eggs and season with the salt, pepper and garlic powder.
Cooking 20 minutes
Heat the butter over a high heat in a frying pan. Add the spring onion and
INGREDIENTS onion and stir-fry until the onion starts to become translucent. Add the
½ spring onion (scallion) carrot, cucumber and mat ganjang; cook until the carrot is tender. Add
the pineapple and peeled prawns, then stir-fry for 3 minutes.
stem (no bulb)
¼ cucumber Add the cooked white rice to the frying pan. Mix evenly. Taste the
1 onion seasoning and adjust with salt as needed. Push all the fried rice to one
1 carrot side of the frying pan. Place a knob of butter in the empty base of the
pan. Add the beaten eggs and stir until they are half cooked – they
½ pineapple
should remain a little frothy. Mix through the rice.
3 eggs
½ teaspoon salt Serve in the hollowed-out pineapple half or in individual portions with
1 pinch pepper
a few lines of ketchup drizzled on top. Serve with soy sauce pickles
(page 118), white radish pickles (page 122) or marinated yellow radish
1 teaspoon garlic powder
on the side, if desired.
40 g (1½ oz) butter, plus
a knob
2 tablespoons mat
ganjang sauce
(page 146)
200 g (7 oz) peeled
prawns
Ketchup
RICE
14

Vegetable, sausage
and curry fried rice
CURRY BOKKEUMBAP
카레볶음밥
SERVES 4 Cut the onion, potatoes, carrot, capsicum and zucchini into 1 cm (½ inch)
Preparation 15 minutes cubes. Cut the knackwurst sausages into 5 mm (¼ inch) thick slices.
Dissolve the curry in the 3 tablespoons water.
Cooking 25 minutes
Heat the butter over a high heat in a frying pan. Stir-fry the onion until
INGREDIENTS it starts to become translucent. Add the corn and stir-fry for 3 minutes.
1 onion Add the potato and carrot, then season with salt. Add the 50 ml (scant
¼ cup) water. Cook for about 10 minutes, until the potato and carrot are
2 medium potatoes
cooked. When the water has evaporated, add the zucchini, knackwurst
1 carrot
and capsicum. Stir-fry for 5 minutes. Check the seasoning and add salt
½ red capsicum (pepper) as needed.
½ zucchini (courgette)
When the zucchini is cooked, add the rice and curry. Mix well until the
4 knackwurst sausages
rice evenly takes on the colour of the curry.
20 g (¾ oz) Korean (or
Japanese) curry powder Serve in individual portions with soy sauce pickles (page 118), white
or paste
radish pickles (page 122) or kimchi, if desired.
3 tablespoons water, plus
50 ml (scant ¼ cup)
30 g (1 oz) butter
50 g (1¾ oz) corn
Salt
RICE
16

Rice balls
JUMEOK-BAP
주먹밥
During school picnics with my friends, we used to make the most of the bus trip
by sharing our rice balls. By lunchtime, we usually had already eaten everything!
SERVES 2
Preparation 15 minutes – Resting 5 minutes – Cooking 5 minutes
Tuna Surimi Ham

mayonnaise mayonnaise omelette
INGREDIENTS INGREDIENTS INGREDIENTS
80 g (2¾ oz) tuna chunks in 5 surimi (crab) sticks, ¼ onion, 1 slice leg ham, 1 egg, 1 pinch garlic
springwater, 50 g (1¾ oz) Chinese neutral vegetable oil, 5 cm (2 inch) powder, 1 tablespoon sesame seeds,
cabbage kimchi (page 90), piece cucumber, 250 g (9 oz) 250 g (9 oz) cooked white rice, hot
½ teaspoon sesame oil, ½ teaspoon cooked white rice, hot (page 10), (page 10), 1 teaspoon sesame oil,
sugar, 1⁄3 gim seaweed sheet (nori), 3 tablespoons mayonnaise, salt salt
250 g (9 oz) cooked white rice,
hot (page 10), 2 tablespoons
Chop the surimi. Chop the onion Chop the ham. Beat the egg and
mayonnaise, salt
and sauté for 3 minutes in a little season with the garlic powder and
vegetable oil. Place the onion salt. Scramble the egg, breaking
on paper towel to absorb the oil. into tiny pieces as you cook it.
Drain the tuna. Wash the kimchi
Chop the cucumber, season with Crush the sesame seeds well.
and squeeze it with your hands
salt and stand for 5 minutes, Mix all the ingredients with the
to remove the juice, then chop
then squeeze with your hands rice and season with salt and the
finely. Mix the kimchi with the
to remove any excess water. sesame oil. Form balls the size of
sesame oil and sugar. Cut the
Mix all the ingredients with the a ping-pong ball.
seaweed sheet into small pieces.
rice and season with salt and
Mix the tuna, seaweed and
mayonnaise. Form balls the size
kimchi with the rice and season
of a ping-pong ball.
with salt and mayonnaise. Form
balls the size of a ping-pong ball.
RICE
18

Omelette, tuna and
mayonnaise rice bowl
CHAMCHI-MAYO-DEOBPAB
참치마요덮밥
I like to prepare this easy, fast and very satisfying recipe to eat when I’m short on time.
It is enjoyed while the rice is still hot.
FOR 1 BOWL Beat the eggs well and season with salt and pepper. Heat a pan greased
Preparation 15 minutes with vegetable oil. Pour in the eggs and stir to make scrambled eggs.
Set aside.
Cooking 3 minutes
Cut the lettuce leaves and seaweed sheet into thin strips. Drain the
INGREDIENTS tuna, reserving a little of the oil. Mix the tuna and reserved oil in a bowl
2 eggs with the sugar, ½ tablespoon soy sauce, gochugaru and garlic powder.
2 lettuce leaves Arrange the rice and then the lettuce in the serving bowl and drizzle
¼ gim seaweed sheet with 1 tablespoon soy sauce. Add the scrambled eggs omelette, then
(nori) the tuna. Drizzle generously with mayonnaise and finish by sprinkling
80 g (2¾ oz) tuna chunks with the gim seaweed.
in sunflower oil Eat without mixing by trying to take a little of all the ingredients
½ teaspoon sugar in a single bite.
1½ tablespoons soy sauce
½ teaspoon gochugaru
chilli powder
½ teaspoon garlic powder
180 g (6½ oz) cooked
white rice, hot (page 10)
2 tablespoons mayonnaise
Neutral vegetable oil
Salt and pepper
RICE
20

Rice porridge
JUK
Chicken Beef
SERVES 4 SERVES 4
Preparation 20 minutes – Resting 45 minutes Preparation 20 minutes – Resting 45 minutes
Cooking 1 hour 20 minutes Cooking 1 hour
INGREDIENTS INGREDIENTS
150 g (5½ oz) short-grain white rice, 1.7 litres (7 cups) 150 g (5½ oz) short-grain white rice, 200 g (7 oz)
water, 400 g (14 oz) chicken breast, 5 garlic cloves, beef mince, ½ tablespoon fermented anchovy sauce,
½ onion, 1 carrot, ½ zucchini (courgette), salt ½ tablespoon sugar, ½ teaspoon garlic powder,
1 teaspoon white alcohol (soju or gin), ½ onion,
1 carrot, 2 pyogo mushrooms (shiitake) or button
Wash the rice three times. Soak for a minimum of
45 minutes in cold water. mushrooms, ½ zucchini (courgette), 1.2 litres (5 cups)
water, salt
Bring the 1.7 litres (7 cups) water to the boil in a pot.
Immerse the chicken breast and garlic cloves in the
water. Cook for 10 minutes, then reduce the heat to Wash the rice three times. Soak for a minimum of
medium. Cook for an additional 10 minutes. When 45 minutes in cold water.
the chicken is well cooked, remove it from the broth
Meanwhile, pat the beef with paper towel to
with a skimmer. Discard the garlic. When the chicken
remove any excess blood. Mix the beef with the
has cooled, shred it into small pieces with your hands.
anchovy sauce, sugar, garlic powder and alcohol.
Chop the onion, carrot and zucchini. Drain the rice. Set aside for 20 minutes.
Pour 500 ml (2 cups) of the chicken broth into Chop the onion, carrot, mushrooms and zucchini.
a saucepan and add the rice. Bring to the boil. Drain the rice.
Reduce the heat to medium, stirring regularly for
Heat a saucepan. When it is hot, sauté the meat
20 minutes. Add the vegetables. Add the remaining
for a few minutes, making sure to separate it
broth gradually over the next 30 minutes over
into small pieces with a spoon. Add the rice and
a low heat, stirring regularly. Season with salt.
500 ml (2 cups) of the water. Bring to the boil.
Reduce the heat to medium, stirring regularly for
20 minutes. Add the vegetables. Add the remaining
water gradually over the next 30 minutes over
a low heat, stirring regularly. Season with salt.
NOTE To serve the porridge, beat 2 eggs and make a thin omelette. Leave to cool for a few minutes, then
roll it up. Carefully cut the roll into sections without crushing it. Place a roll on the porridge in each bowl and
season with a few drops of sesame oil. Arrange a few pine nuts and a jujube flower (page 196) on top.
RICE
22

23

NOODLES,
PANCAKES
& FRITTERS
전과 튀김반죽
Korean noodles, tteokbokki tteok (rice cakes), fritters
and pancakes are really delicious and come in a variety
of flavours. When I cook them, the smell of the sauces
and spluttering of oil takes me back to
the street food stalls in Korea.

Tteokbokki tteok dough
TTEOKBOKKI TTEOK
떡볶이 떡
MAKES AROUND 450 G Sift the flours, starch and salt into a bowl. Stir in the 170 ml (2⁄3 cup)
(1 LB) TTEOK water gradually while kneading by hand until a smooth ball of dough
Preparation 20 minutes is formed (A). Do not add more water when this consistency is obtained.
Resting 40 minutes Cover with a damp tea towel and stand for 10 minutes at room
temperature.
Cooking 15 minutes
Form a wide, even sausage (B). Cut it into 20 equal portions (C). Form
INGREDIENTS smaller 1 cm (½ inch) thick logs with the pieces of dough (D) and cut
160 g (5¾ oz) plain each into two or three tteok (E). Even out the edges of each small
piece if they have been slightly squashed during cutting to get an even
(all-purpose) flour
thickness of 1 cm (½ inch).
80 g (2¾ oz) glutinous
rice flour Bring a saucepan of water to the boil and immerse the tteokbokki tteok.
Stir gently, to prevent them from sticking to the bottom of the saucepan
20 g (¾ oz) potato starch
or to each other, until they rise to the surface. Cook for 10 minutes. Turn
1 teaspoon salt
off the heat and leave to stand on the hob or hotplate for 3 minutes in
About 170 ml ( cup) the hot water. Quickly scoop up the tteokbokki tteok with a skimmer
water (F) and immerse them in a bowl of cold water. Remove them immediately
and immerse them in a second bowl of cold water.
Take the tteokbokki tteok and arrange them one by one on a sheet
of baking paper. Allow to dry for 30 minutes.
NOTE If you are not using the tteokbokki tteok immediately after
making them, let them cool for twice as long and coat them with a thin
layer of neutral vegetable oil so they do not stick together. They can be
stored for 3 days in the refrigerator or several months in the freezer.
NOODLES,
PANCAKES
& FRITTERS
26

A B C
E F

Stir-fried tteokbokki
with chilli paste
TTEOKBOKKI
떡볶이
At the end of the school day, the smell of tteokbokki would always be wafting in the
streets. This Korean street food speciality can be eaten at any time of the day and it
was one of my favourite afternoon snacks.
SERVES 4 Hard boil the eggs. Cut the spring onions into 5 cm (2 inch) sections,
Preparation 10 minutes then in half lengthways. Cut the fish paste diagonally into 1.2 cm
(½ inch) thick sections.
Cooking 20 minutes
Pour the water into a frying pan. Add the stock cube and sugar. Bring
INGREDIENTS to the boil, then immediately reduce the heat to medium and tip in the
4 eggs tteokbokki tteok. Simmer for 5 minutes, stirring to prevent them from
sticking to the bottom of the pan or to each other, separating them if
necessary. Add the gochujang, gochugaru, soy sauce, garlic powder and
stems (no bulbs)
fish paste.
200 g (7 oz) fish paste
(page 174) Cook for 10 minutes, stirring regularly, before adding the peeled hard-
boiled eggs and spring onion. The cooking is done when the tteokbokki
tteok are soft and the sauce has reduced by half and coats the
1 vegetable stock cube ingredients well.
4 tablespoons sugar
300 g (10½ oz) tteokbokki
tteok (page 26)
40 g (1½ oz) gochujang
chilli paste
chilli powder
1 tablespoon soy sauce
½ tablespoon garlic
powder
NOTE You can serve this dish with kimchi gimbap (page 116),
sweet potato fritters (page 52) or seaweed vermicelli fritters (page 54),
dipping them in the tteokbokki sauce. It can also be served with marinated
yellow radish or white radish pickles (page 122) and lemonade (page 200)
to temper the taste of the chilli while eating.
NOODLES,
PANCAKES
& FRITTERS
28

Tteokbokki
with black bean paste
JJAJANG-TTEOKBOKKI
짜장떡볶이
This dish is most often prepared in family kitchens. My mother often cooked it for me
at afternoon tea time but you can enjoy it for lunch or dinner too.
SERVES 4 Stand the tteokbokki tteok in the water with the sugar for 20 minutes.
Preparation 20 minutes Cut the white cabbage into 5 cm (2 inch) long by 1 cm (½ inch) wide
Resting 20 minutes strips. Cut the carrot into matchsticks and the onion into thin strips.
Cooking 30 minutes Cut the spring onion bulb into strips and the stem diagonally into 3 cm
(1¼ inch) long sections and chop the leek. Cut the pork belly into small
INGREDIENTS cubes. Cut the fish paste diagonally into 1 cm (½ inch) thick sections.
300 g (10½ oz) tteokbokki Heat the oil and chunjang paste in a frying pan over a high heat. Once
tteok (page 26) it starts to boil, stir continuously for 5 minutes. Pour the fried chunjang
150 ml (generous ½ cup) into a fine mesh sieve over a bowl. Allow to drain for a few minutes to
water recover the oil. Pour the oil into a frying pan and add the leek. Heat
over a low heat.
3 tablespoons sugar
150 g (5½ oz) white When the leek becomes aromatic, add the pork cubes, soy sauce and
cabbage ginger syrup. Stir-fry for 3 minutes over a high heat. Add the remaining
carrot
vegetables (except the spring onion stem), fish paste and chunjang.
Stir while cooking for 5 minutes.
½ red onion
1 spring onion (scallion) Add the tteokbokki tteok and soaking water to the frying pan. Allow
2 cm (¾ inch) leek to simmer for 10 to 15 minutes over a medium heat. Five minutes before
the end of cooking, add the spring onion stem. Serve hot.
(white part)
150 g (5½ oz) pork belly
150 g (5½ oz) fish paste
(page 174)
vegetable oil
50 g (1¾ oz) unfried
chunjang black bean
paste
1 tablespoon ginger syrup
(page 202)
NOTE To add a little extra bite to this recipe, you can add 1 teaspoon
gochugaru chilli powder just before serving. Serve this dish with kimchi
gimbap (page 116), sweet potato fritters (page 52) or seaweed vermicelli
fritters (page 54).
NOODLES,
PANCAKES
& FRITTERS
30

Tteokbokki
with soy sauce
GANJANG-TTEOKBOKKI
간장떡볶이
SERVES 4 Cut the carrot in half into two logs, then each section in half lengthways
Preparation 10 minutes and lastly into thin strips lengthways. Slice the leek diagonally into 2 cm
(¾ inch) thick sections. Cut the fish paste diagonally.
Cooking 20 minutes
Pour the water into a frying pan. Add the sugar and bring to the boil.
INGREDIENTS Immediately reduce the heat to medium and tip in the tteokbokki
carrot tteok. Simmer for 5 minutes, stirring to prevent them from sticking to
the bottom of the pan or to each other, separating them if necessary.
10 cm (4 inch) leek
(white part) Add the mat ganjang, leek, carrot and fish paste. Simmer for 10 minutes,
200 g (7 oz) fish paste stirring constantly.
(page 174) When the sauce has reduced by half, add the pepper and a generous
250 ml (1 cup) water pinch of sesame seeds. If necessary, add a little more mat ganjang.
3 tablespoons sugar
300 g (10½ oz) tteokbokki
tteok (page 26)
100 ml (scant ½ cup)
mat ganjang sauce
(page 146)
½ teaspoon pepper
Sesame seeds
NOTE You can eat this dish served with hard-boiled eggs, sweet
potato fritters (page 52) or seaweed vermicelli fritters (page 54) and
white radish pickles (page 122).
NOODLES,
PANCAKES
& FRITTERS
32

Tteok skewers with
sweet-and-sour sauce
TTEOK-KKOCHI
떡꼬치
These skewers are an iconic Korean street food dish. Although they are slightly
spicy, they are very popular with children who like the sweet-and-sour flavours.
FOR 6 SKEWERS Bring a saucepan of water to the boil. Immerse the tteokbokki tteok
Preparation 20 minutes in the boiling water for 3 minutes, then drain. When they have cooled
slightly, thread them onto six wooden skewers (six tteok per skewer).
Cooking 15 minutes
If the tteokbokki tteok have just been made, skip this first step and
prepare the skewers without letting them dry for 30 minutes (page 26).
INGREDIENTS
36 tteokbokki tteok Combine the ketchup, sugar, garlic powder, soy sauce, gochugaru,
gochujang and the 50ml (scant ¼ cup) water in a saucepan. Bring to the
(page 26)
boil and reduce the heat to low. Simmer for 5 minutes, stirring gently.
3 tablespoons ketchup
Take off the heat and gradually stir in the corn syrup.
2 tablespoons sugar
1 teaspoon garlic powder Pour vegetable oil into a frying pan up to half the height of a tteokbokki
tteok. Heat and cook each skewer for 3 minutes on both sides.
½ tablespoon gochugaru Place the skewers on a tray and brush each side generously with the
chilli powder sauce using a pastry brush. Enjoy.
15 g (½ oz) gochujang
chilli paste
50 ml (scant ¼ cup) water
2 tablespoons corn syrup
NOODLES,
PANCAKES
& FRITTERS
34

Korean pancake batter
JEON BANJUK
전반죽
MAKES 650 G (1 LB 7 OZ) Tip the flour into a bowl, add the eggs and salt.
BATTER
Gradually stir in the water by mixing with a spatula. When the
Preparation 10 minutes batter starts to become runny, continue to mix with a whisk. Whisk
well to remove any lumps. The batter should have a crepe batter
INGREDIENTS consistency: runny but still coating the back of a spoon.
250 g (9 oz) plain
Mix all the sauce ingredients together and serve with the pancakes.
(all-purpose) flour
2 eggs
1 teaspoon salt
350 ml (scant 1½ cups)
water
Korean pancake sauce

1 tablespoon apple or
apple cider vinegar
1 tablespoon sugar
1 pinch pepper
1 pinch sesame seeds
NOTE This batter can be used for many types of Korean pancakes.
NOODLES,
PANCAKES
& FRITTERS
36

Zucchini pancakes
HOBAKJEON
호박전
When I am feeling peckish between meals, I like to cook these tasty pancakes
as a small snack to keep me going. Enjoy by yourself or share with others.
FOR 4 PANCAKES Grate the zucchini and carrot. Thinly slice the onion. Mix the vegetables,
Preparation 5 minutes garlic powder, pepper, salt and batter. Deseed the chilli and finely dice
(the chilli is optional or can be replaced with red capsicum/pepper).
Cooking 30 minutes
Generously coat a frying pan with vegetable oil and heat over a high
INGREDIENTS heat. Spread a thin layer of vegetable batter in the bottom of the pan.
2 zucchini (courgettes) Sprinkle the diced red chilli evenly on the surface. Using a spatula, lift
the batter from the bottom of the pan immediately to prevent it from
½ carrot
sticking. As soon as the edges begin to brown and the surface sets
½ onion
slightly, turn the pancake over.
1 pinch pepper Cook the other side over a high heat for a further 4 minutes. Repeat for
each pancake.
1 teaspoon salt
650 g (1 lb 7 oz) Korean Enjoy with Korean pancake sauce (page 36) or onion soy sauce pickles
pancake batter (page 36) (page 118).
1 red chilli (optional)
NOODLES,
PANCAKES
& FRITTERS
38

Kimchi pancakes
KIMCHIJEON
김치전
When I invite my friends over, I cook this recipe for them to enjoy. All Koreans love
kimchi and pancakes, so it’s always a success!
FOR 4 PANCAKES Cut the kimchi into small pieces with scissors and place in a bowl without
Preparation 15 minutes draining the juice. Add the gochugaru chilli powder and fermented
anchovy sauce. Add the pancake batter and mix well.
Cooking 30 minutes
Generously coat a frying pan with vegetable oil and heat over a high
INGREDIENTS heat. Spread a thin layer of kimchi batter in the bottom of the pan.
500 g (1 lb 2 oz) Chinese Using a spatula, lift the batter from the bottom of the pan immediately
to prevent it from sticking. As soon as the edges begin to brown and the
cabbage kimchi (page 90)
surface sets slightly, turn the pancake over.
2 teaspoons gochugaru
chilli powder Cook the other side over a high heat for an additional 4 minutes. Repeat
2 tablespoons fermented for each pancake.
anchovy sauce Enjoy with Korean pancake sauce (page 36) or onion soy sauce pickles
650 g (1 lb 7 oz) Korean (page 118).
pancake batter (page 36)
NOTE If you want to make a pork version, cut 200 g (7 oz) pork belly
into small cubes and sauté them for 5 minutes in a frying pan. Fold the
pork belly cubes through the batter just before cooking the pancakes.
NOODLES,
PANCAKES
& FRITTERS
40

Seafood pancakes
HAEMUL-PAJEON
해물파전
For Koreans, the sound of pancakes cooking is reminiscent of the sound of rain
falling. On rainy days, I prepare these seafood pancakes at home to serve with
a cup of makgeolli (Korean rice wine), just like I used to eat them in Korea.
FOR 4 PANCAKES Remove the squid innards, then cut the squid into strips. Peel the prawns
Preparation 20 minutes using a small knife. Wash the mussels. If the scallops you are using are
large, you can cut them into quarters. This recipe is suitable for both
Cooking 1 hour
fresh and frozen seafood. Mix the seafood, except the king prawns, with
the chives cut into 10 cm (4 inch) lengths, the pepper and garlic powder.
INGREDIENTS Stir into the Korean pancake batter so that the ingredients are evenly
200 g (7 oz) squid distributed. Beat the eggs separately, seasoning them with the salt.
4 raw king prawns
Generously coat a frying pan with vegetable oil. Heat over a high heat.
60 g (2¼ oz) shucked
When the oil is hot, cover the pan with a quarter of the seafood mixture.
mussels The layer of batter should be thinner than the thickness of a prawn.
60 g (2¼ oz) small Place one prawn in the middle of the pancake and pour in a quarter of
scallops the beaten eggs, distributing them well over the entire surface without
200 g (7 oz) garlic chives leaving any holes, then reduce the heat to medium. Using a spatula,
650 g (1 lb 7 oz) Korean lift the batter from the bottom of the pan immediately to prevent it
from sticking.
pancake batter (page 36)
1 pinch pepper After 5 to 7 minutes, when the edges of the pancake begin to brown,
Garlic powder turn it over. Pour a thin drizzle of vegetable oil around the edge of the
2 eggs pancake, directly onto the metal of the pan. Cook for 5 to 7 minutes.
Swich to a high heat for a final minute of cooking to give the pancake
1 pinch salt
maximum crispiness. Repeat for the remaining pancakes.
Enjoy with Korean pancake sauce (page 36) or onion soy sauce pickles
(page 118).
NOODLES,
PANCAKES
& FRITTERS
42

Tuna pancakes
CHAMCHI GYERAN-JEON
참치 계란전
This recipe is very popular with children in Korea but you can also choose the
‘adults only’ spicy version!
FOR 5 PANCAKES Lightly drain excess oil from the tin of tuna and place the tuna in a bowl.
Preparation 10 minutes Chop the carrot and onion. For more spice, also chop the green chilli
(making sure the seeds are removed and the inside has been rinsed with
Cooking 20 minutes
water). Mix the vegetables and tuna together. Combine the tuna and
vegetable mixture with the eggs, flour, garlic powder, salt and pepper.
INGREDIENTS
160 g (5¾ oz) tuna chunks Heat vegetable oil in a large frying pan. When it is hot, pour in a ladle of
batter and press to form a nice round pancake. Make several pancakes
in sunflower oil
in the same pan. After 4 to 5 minutes, when the edges begin to brown,
½ carrot
turn the pancakes over. Cook for 4 to 5 minutes on the other side. Switch
¼ onion to a high heat for a final minute of cooking to make the pancakes crispy.
½ green chilli (optional) Both sides should be golden brown and have a slightly firm consistency.
2 eggs
Enjoy hot with ketchup or Korean pancake sauce (page 36).
30 g (1 oz) plain
(all-purpose) flour
1 teaspoon salt
1 pinch pepper
NOODLES,
PANCAKES
& FRITTERS
44

Mung bean pancakes
NOKDU JEON
녹두전
I always remember making these pancakes with my mother for big family celebrations.
Although the process is a little long, your efforts will be well rewarded as soon as you
take the first bite.
FOR 6 PANCAKES Soak the mung beans in a large volume of cold water for 12 hours.
Preparation 40 minutes When the soaking time is up, rub the beans vigorously between your
hands to remove their skins (A). Pour the soaking water through a
Resting 12 hours
colander while keeping the beans in the bowl in order to get rid of some
Cooking 50 minutes
of the skins (B). Collect the water in a container and pour it over the
beans (C). Continue this process until about 60% of the beans have no
INGREDIENTS skin. Wash the beans well, drain and purée them completely in a small
240 g (8½ oz) mung beans food processor (D).
100 g (3½ oz) pork belly
Cut the pork belly into small cubes. Mix the cubes with the alcohol,
1 tablespoon white garlic powder, 1 pinch of salt and pepper. Sauté in a hot pan for
alcohol (soju or gin) 5 minutes, then set aside.
Wash the kimchi lightly under running water, then squeeze with your
1 pinch salt, plus hands to extract some of the juice. Cut it into small pieces.
2 teaspoons
1 pinch pepper
Wash the bean sprouts. Cook them for 3 minutes in boiling water,
uncovered. Using a colander, refresh them with cold water and then
200 g (7 oz) Chinese
squeeze them in your hands to drain them.
100 g (3½ oz) bean sprouts Cut the spring onion into 1 cm (½ inch) sections. Cut the chilli into
thin rounds.
stem (no bulb) In a bowl, mix the processed mung beans, kimchi, bean sprouts, pork
¼ red chilli cubes, spring onion, 2 teaspoons salt and around 100 ml (scant ½ cup)
Around 100 ml (scant water (E). Adjust the amount of water if the batter is a bit too thick.
½ cup) water Heat vegetable oil in a large frying pan. When it is hot, pour in a ladleful
Neutral vegetable oil of batter and press to form a nice round 1 cm (½ inch) thick pancake.
Place one chilli round in the middle of the pancake. Make several
pancakes in the same pan. After 10 minutes of cooking over a medium
heat, when the underside has sufficiently set, turn the pancakes over
(F). Turn the heat to high and cook the second side for 3 to 4 minutes.
Enjoy with Korean pancake sauce (page 36) or onion soy sauce pickles
(page 118).
NOODLES,
PANCAKES
& FRITTERS
46

A B C
E F

Korean fritter batter
TUIGIM BANJUK
튀김반죽
MAKES 600 G (1 LB 5 OZ) Place the flour, egg, salt and beer in a bowl. Stir in the water gradually
BATTER while mixing. The batter should be smooth and free of lumps.
Preparation 10 minutes Mix all the sauce ingredients together. Serve the fritters with the sauce.
INGREDIENTS
Batter
300 g (10½ oz) plain
(all-purpose) flour
1 egg
1 teaspoon salt
100 ml (scant ½ cup) beer
200 ml (generous ¾ cup)
water
Tuigim sauce
1 tablespoon apple
or apple cider vinegar
1 pinch pepper
NOODLES,
PANCAKES
& FRITTERS
50

Sweet potato fritters
GOGUMA-TUIGIM
고구마튀김
SERVES 2 Wash the sweet potato well and roughly peel it, leaving a few lines of
Preparation 10 minutes skin. Cut it into 1 cm (½ inch) thick slices. Mix the flour and salt, then
coat the slices of sweet potato. Make sure all the pieces are well
Cooking 6 minutes
coated with flour.
Resting 10 minutes
Heat the oil to 170°C (340°F). To check the temperature, let a drop
INGREDIENTS of batter fall into the oil: if it immediately rises to the surface, the
temperature is correct. Dip the sweet potato pieces into the fritter
1 large sweet potato
batter, then place them one at a time into the oil. Fry for around
50 g (1¾ oz) plain
4 minutes. The cooking is done when the fritters are golden brown.
(all-purpose) flour
½ teaspoon salt Remove the fritters from the oil and drain in a colander for at least
5 minutes. Fry again in the oil for 2 minutes and allow to drain for
1 litre (4 cups) neutral
another 5 minutes.
vegetable oil
300 g (10½ oz) Korean Serve hot, dipping in the tuigim sauce (page 50) or serving with stir-fried
fritter batter (page 50)
tteokbokki with chilli paste (page 28).
NOTE You can store these fritters in the freezer and reheat them
in the oven for 10 to 15 minutes at 200°C (400°F).
NOODLES,
PANCAKES
& FRITTERS
52

Seaweed vermicelli
fritters
GIMMARI
김말이
I like to eat these fritters with chilli tteokbokki, generously dipping them in the sauce
to get a real explosion of flavours.
FOR 16 FRITTERS Soak the vermicelli in cold water for 2 hours to separate.
Preparation 30 minutes Chop the carrot and spring onion. Sauté them for 3 minutes in a little
Resting 2 hours vegetable oil. Cook the vermicelli in boiling water for 3 minutes. Using
Cooking 10 minutes a colander, refresh them with cold water, then drain well. Place them
in a bowl and cut with scissors twice, forming a cross shape. Mix with the
INGREDIENTS sautéed vegetables, soy sauce, sugar, sesame oil, pepper and 1 teaspoon
of salt.
100 g (3½ oz) sweet
potato vermicelli Cut each gim seaweed sheet into four rectangles, cutting it lengthways
carrot then crosswise. Place one rectangle of seaweed on the worktop, rough
1 spring onion (scallion) side facing up. Arrange a little vermicelli mixture across the width,
a little below the middle. Using cold water, moisten a 1.5 cm (⅝ inch)
stem (no bulb)
strip at the top of the sheet. Roll up tightly. The moistened part will
1 litre (4 cups) neutral stick and close the roll. Do the same for all the seaweed sheets.
vegetable oil, plus extra
for the vegetables
Mix the flour with ½ teaspoon salt. Heat the oil to 170°C (340°F).
To check the temperature, let a drop of batter fall into the oil: if it
immediately rises to the surface, the temperature is correct. Lightly
½ tablespoon sugar dust the seaweed rolls with the flour, ensuring they are evenly coated,
½ tablespoon sesame oil then dip them in the fritter batter. Using tongs, dip each roll into the
½ teaspoon pepper oil, moving it back and forth two or three times before releasing it into
1½ teaspoons salt the oil.
4 gim seaweed sheets Fry for around 4 minutes. The cooking is done when the fritters are golden
(nori) brown. Remove the fritters from the oil and place in a colander to drain for
50 g (1¾ oz) plain at least 5 minutes. Fry in oil again for 2 minutes and allow to drain.
(all-purpose) flour
Serve hot, dipping in the tuigim sauce (page 50) or serving with stir-fried
300 g (10½ oz) Korean tteokbokki with chilli paste (page 28).
fritter batter (page 50)
NOTE You can store these fritters in the freezer and reheat them
in the oven for 8 to 12 minutes at 200°C (400°F).
NOODLES,
PANCAKES
& FRITTERS
54

Korean fried chicken
DAKGANGJEONG
닭강정
This recipe is the best reward after a long day of work. In the evening, I like to share
this dish with my friends over a good beer.
SERVES 4 Cut the chicken breasts into roughly bite-sized pieces (A).
Preparation 15 minutes Pour the milk over the chicken pieces (B). Cover and leave
to rest for 20 minutes.
Resting 20 minutes
Cooking 20 minutes Drain the chicken using a colander. Place the chicken
pieces in a bowl with the salt, paprika, curry and garlic
INGREDIENTS powders. Massage the spices into the chicken. Mix with
the fritter batter.
700 g (1 lb 9 oz) chicken breasts, skin on
150 ml (generous ½ cup) milk Heat the oil to 170°C (340°F). To check the temperature,
2 teaspoons salt let a drop of batter fall into the oil: if it immediately rises
1 teaspoon mild paprika to the surface, the temperature is correct. Ensure each
piece of chicken is well coated with batter and drop them
1 teaspoon mild yellow curry powder
into the oil (C). The chicken pieces should not stick to each
2 teaspoons garlic powder other in the oil. Fry for around 5 minutes. Take the chicken
600 g (1 lb 5 oz) Korean fritter batter out and let it drain for 5 minutes on a wire rack. Fry again
(page 50) for 3 minutes and allow to drain for 5 minutes.
1 litre (4 cups) neutral vegetable oil
For the yangnyeom sauce, purée the apple, onion and
3 crushed almonds (or peanuts) garlic in a small food processor. Combine with the water,
Yangnyeom sauce ketchup, gochujang, gochugaru, soy sauce, sugar, corn
syrup and pepper. Heat the mixture in a sauté pan or frying
¼ apple
pan over a high heat. When the sauce simmers, just before
½ onion boiling, reduce the heat. Mix very gently once or twice.
3 garlic cloves Simmer for 7 minutes, stirring. Add the fried chicken and
100 ml (scant ½ cup) water heat over a medium heat. Carefully coat the chicken with
5 tablespoons ketchup the sauce (D) then simmer for 2 minutes. Serve sprinkled
20 g (¾ oz) gochujang chilli paste with crushed almonds or peanuts (E-F).
1 tablespoon gochugaru chilli powder
2 tablespoons sugar
5 tablespoons corn syrup
1 good pinch pepper
ADD You can serve this chicken with some diced white
radish pickles (page 122) and garnish with a few slices of
preserved lemon (page 198), roasted in the oven, if desired.
NOODLES,
PANCAKES
& FRITTERS
56

A B C
E F

VEGETABLES
채소
Korean tables are always dotted with several small
dishes, including salads, soups and sides to share.
In this chapter, you will discover the richness and
diversity of Korean recipes using vegetables.

Stir-fried white radish
MU-NAMUL
무나물
The word ‘namul’ means ‘vegetable side dish’ in Korean. This one was my grandfather’s
favourite dish and, as a result, my grandmother made sure that there was never a
shortage at home.
SERVES 4 Peel the white radish and cut into 5 mm (¼ inch) thick matchsticks.
Preparation 10 minutes Chop the leek white and crush the garlic.
Cooking 20 minutes Coat a frying pan with sesame oil and stir-fry the leek and garlic over
a high heat until fragrant. Add the radish to the pan. Make a well in the
INGREDIENTS middle of the radish sticks and pour in the mat ganjang. Allow to heat
450 g (1 lb) white radish for 15 seconds, then mix well with the radish. After 4 minutes, stir in
the salt and sugar and reduce the heat to medium. Stir-fry for around
(daikon)
15 minutes. If the radish starts to burn, add a little water.
2 cm (¾ inch) leek
(white part) The cooking is done when the radish is translucent and soft. Season
2 garlic cloves with salt to taste. Serve sprinkled with sesame seeds. Enjoy hot or cold.
3 tablespoons sesame oil
1 tablespoon mat
ganjang sauce
(page 146)
1 teaspoon salt
1 teaspoon sugar
1 tablespoon sesame
seeds
VEGETABLES
60

Stir-fried mushrooms
BEOSEOT-BOKKEUM
버섯볶음
The type of mushroom used in this recipe is typically Korean. I am delighted to now
be able to find these mushrooms in Asian stores and sometimes even in supermarkets.
SERVES 4 Cut the mushrooms in half lengthways, then into long 5 mm (¼ inch)
Preparation 5 minutes thick strips. Chop the leek.
Cooking 10 minutes
Coat a frying pan with the vegetable oil and stir-fry the leek over a high
heat until fragrant. Add the mushrooms to the pan and stir-fry. When
INGREDIENTS the juice of the mushrooms starts to come out, make a well in the middle
5 saesongyi mushrooms of the pan, and pour in the sugar, soy and oyster sauces. Allow to heat for
(king oyster mushrooms) 15 seconds, then mix well with the mushrooms. Stir-fry for a further
2 cm (¾ inch) leek 2 minutes.
(white part) Turn off the heat but leave the pan on the hob or hotplate. Season with
2 tablespoons neutral the honey and pepper, then mix together. Serve sprinkled with sesame
vegetable oil seeds. Enjoy hot or cold.
½ tablespoon sugar
1 tablespoon oyster sauce
1 tablespoon honey
1 good pinch pepper
½ tablespoon black
sesame seeds
VEGETABLES
62

Stir-fried green beans
GREEN BEANS BOKKEUM
그린빈 볶음
I created this recipe since moving to live in France. It combines Korean and French
flavours. My French husband loves it.
SERVES 4 Top and tail and wash the green beans. Bring some salted water to the
Preparation 15 minutes boil in a saucepan and tip in the beans. Cook for 2 minutes after it comes
to the boil. Drain the beans immediately and refresh them under cold
Cooking 15 minutes
water. Peel the garlic cloves, cut them in half and remove the germ, if
desired. Cut the bacon into 1 cm (½ inch) wide pieces. Crush the sesame
INGREDIENTS seeds well.
500 g (1 lb 2 oz) thin
Coat the base of a frying pan with the olive oil and stir-fry the garlic
green beans
over a high heat until golden. Add the bacon to the pan and stir-fry.
10 garlic cloves
When the bacon is cooked, add the beans and mat ganjang. Stir-fry for
100 g (3½ oz) smoked 5 minutes. Add the crushed sesame seeds and season with the salt.
bacon Stir-fry for a further 2 minutes. Enjoy hot or cold.
2 tablespoons sesame
seeds
3 tablespoons olive oil
2 tablespoons mat
ganjang sauce
(page 146)
1 teaspoon salt
VEGETABLES
64

Stir-fried zucchini
HOBAK-NAMUL
호박나물
When I prepare ‘namul’, vegetable side dishes, I always cook several types at the
same time. On the first day, I eat them with a bowl of rice, and the following day,
I like to use them to garnish a bibimbap.
SERVES 4 Cut the zucchini in half lengthways, then into 5 mm (¼ inch) thick half
Preparation 10 minutes moons. Thinly slice the onion and cut the carrot into matchsticks. Crush
the garlic.
Cooking 10 minutes
Coat the base of a frying pan with the vegetable oil and stir-fry the garlic
INGREDIENTS over a high heat until fragrant. Add the onion and carrot. Stir-fry until
2 zucchini (courgettes) the onion starts to become translucent. Add the zucchini and fermented
anchovy sauce. Stir-fry for 3 to 5 minutes. The zucchini should remain
½ onion
slightly crunchy. Taste and add salt to taste.
½ carrot
2 garlic cloves Off the heat, add the sesame oil and sesame seeds. Mix together gently
2 tablespoons neutral in the pan while still hot. Enjoy hot or cold.
vegetable oil
2 teaspoons fermented
anchovy sauce
1 teaspoon sesame oil
½ teaspoon sesame seeds
Salt
VEGETABLES
66

Sesame spinach
SIGEUMCHI-NAMUL
시금치나물
SERVES 4 Crush the garlic cloves and finely chop the leek. Clean the spinach
Preparation 10 minutes leaves, cutting the stems if they are too thick. If the leaves are very
Cooking 5 minutes wide, cut them in half crosswise.
Bring salted water to the boil in a saucepan and tip in the spinach.
INGREDIENTS As soon as the leaves begin to wilt, drain them in a colander and run
2 garlic cloves them under cold water to stop them cooking. Take large handfuls
1 cm (½ inch) leek (white part) of the cooled leaves and squeeze them with your hands to remove
excess water, then place in a bowl.
600 g (1 lb 5 oz) fresh spinach
½ tablespoon mat ganjang Add the garlic, leek, mat ganjang and sesame oil to the spinach.
sauce (page 146) Rub the sesame seeds vigorously between your hands to crush
3 tablespoons sesame oil them, then add them to the spinach mixture. Carefully mix it all
together, unsticking the spinach leaves. Check the seasoning
½ tablespoon sesame seeds
and adjust salt to taste.
Salt
Sesame bean sprouts

SUKJU-NAMUL
숙주나물
SERVES 4 Crush the garlic, grate the carrot and chop the leek. Wash the
Preparation 10 minutes bean sprouts, taking care not to break them.
Cooking 5 minutes Bring salted water to the boil in a saucepan and immerse the
bean sprouts in the water. Cook, uncovered, for 4 minutes. Using
INGREDIENTS a colander, run the bean sprouts under cold water to stop them
2 garlic cloves cooking. Take large handfuls of cooled bean sprouts and squeeze
½ carrot them with your hands to remove excess water, taking care not to
1 cm (½ inch) leek (white part) crush them too much. Place them in a bowl.
500 g (1 lb 2 oz) bean sprouts Add the garlic, carrot and leek to the bean sprouts. Season with
3 tablespoons sesame oil sesame oil and salt. Rub the sesame seeds vigorously between your
½ tablespoon sesame seeds hands to crush them, then add them to the vegetable mixture and
carefully mix it all together.
Salt
VEGETABLES
68

Spicy white radish
salad
MU-SAENGCHAE
무생채
I like the subtle balance between the sweet, acidic and spicy flavours of this
salad. I often eat it with rice, a fried egg, a dash of sesame oil and a touch of
gochujang chilli paste, and I mix it all together like a small bibimbap.
SERVES 4 Cut the white radish into matchsticks. Mix the radish with the salt and
Preparation 15 minutes sugar, stand for 10 minutes, then drain the juice. Cut the spring onion
into 5 mm (¼ inch) sections and crush the garlic.
Resting 40 minutes
After the 10 minutes standing time, combine all the vegetables in the
INGREDIENTS bowl containing the drained white radish. Add the gochugaru, vinegar,
450 g (1 lb) white radish anchovy sauce, sesame seeds and ground ginger. Mix well and stand for
a minimum of 30 minutes so that the radish takes on the flavours of
(daikon)
the seasoning.
½ tablespoon salt
3 tablespoons sugar Serve chilled, adjusting the seasoning with a little salt as needed.
stem (no bulb)
3 garlic cloves
15 g (½ oz) gochugaru
chilli powder
4 tablespoons apple or
apple cider vinegar
anchovy sauce
1 teaspoon sesame seeds
½ teaspoon ground ginger
Salt
VEGETABLES
70

Homemade bibimbap
BIBIMBAP
비빔밥
The translation of ‘bibimbap’ is literally ‘mixed rice’. It is, above all, a home-cooked
dish that allows you to use up the week’s leftover cooked vegetables.
FOR 1 BOWL Coat a 9 cm (3½ inch) diameter frying pan with the vegetable oil.
Preparation 10 minutes Heat the oil over a medium heat. Break the egg into the pan. Using
a spoon, gently move the yolk of the egg so that it remains in the
Cooking 3 minutes
middle. Hold the egg yolk like this until it sets. Reduce the heat to
low and fry until the egg white is cooked.
INGREDIENTS
1 tablespoon neutral Tip a bowl of hot rice into the bottom of the serving bowl. Place the
egg on top of the rice dome with the yolk nicely in the middle. Arrange
vegetable oil
the stir-fried white radish, sesame spinach, spicy white radish salad,
1 egg
sesame bean sprouts, stir-fried mushrooms and stir-fried zucchini
1 bowl cooked white rice, around the egg. The same colour ingredients should not touch each
hot (page 10) other. Sprinkle a few pine nuts or sesame seeds on top.
1 handful stir-fried white
Mix together the sauce ingredients and drizzle directly into the serving
radish (page 60) bowl. For a less spicy version, replace the gochujang with soy sauce.
1 handful sesame spinach
(page 68)
To eat the bibimbap, mix all the ingredients with a spoon, cutting the
egg into pieces. The ingredients and sauce must be evenly distributed.
1 handful spicy white
radish salad (page 70)
1 handful sesame
bean sprouts (page 68)
1 handful stir-fried
mushrooms (page 62)
1 handful stir-fried
zucchini (page 66)
Pine nuts or sesame seeds
Sauce
20 g (¾ oz) gochujang
chilli paste
1 tablespoon sesame oil
NOTE For a meat version, you can, for example, add leftover beef
bulgogi ssambap (page 150) or pork bulgogi (page 134).
VEGETABLES
72

Seasonings
FERMENTED SOYBEAN PASTE AND CHILLI PASTE
AN ANCESTRAL PRACTICE
The tradition of preparing fermented soybean paste goes back to the dawn of
time. The first written records about its manufacture date to over 1800 years ago
but many agree that it could be much older. From this ancestral practice, two
treasures of Korean cuisine were born: doenjang soybean paste and gochujang
chilli paste. Traditionally, it was customary to call on a shaman to determine the
precise date on which to begin preparation – sometime between autumn and
the beginning of winter. Various superstitions and rituals were also common to
prevent evil spirits from entering and spoiling the preparation.
TRADITIONAL PREPARATION
The process starts with drying the soybeans. Once dry, they are boiled and ground.
Blocks called ‘meju’ are then made from the paste obtained. These blocks are
dried and covered with rice plants. It is these rice plants, and more specifically
the good bacteria they contain, that start the slow fermentation process
essential for preservation. This process can take up to 3 months. The second
stage of fermentation follows, this time by immersing the blocks of meju in brine
in airtight jars. This is when the special flavours develop and seasoning is added.
The pure version results in two ingredients: firstly doenjang, fermented soybean
paste, and also a particularly subtle light soy sauce called ‘joseon ganjang’.
The addition of chilli and various other ingredients to the remaining meju brine
becomes gochujang – Korean fermented chilli paste.
READY-TO-USE PRODUCTS
The complexity of these preparations means that it is no longer customary to
make them at home, even though there are still some traditional manufacturers
in Korea. These products are available in Asian grocery stores and online. Their
fermentation allows them to be kept for several months in the refrigerator after
opening without going bad.

Sweet-and-sour
lotus roots
YEONGEUN-JORIM
연근조림
I like the crunchy texture of lotus roots in this recipe, which they retain even once
they are cooked. The sweet-and-sour combination of the sauce together with the
flavour of this plant is unique.
SERVES 4 Pour the 500 ml (2 cups) water into a saucepan and add the dasima
Preparation 10 minutes seaweed. Bring to the boil and cook for 20 minutes over a medium heat.
Discard the seaweed and keep the broth.
Resting 20 minutes
Cooking 50 minutes Peel the lotus roots and cut them into 1 cm (½ inch) thick slices. Place
them in a saucepan and cover with cold water. Add the vinegar. Bring to
INGREDIENTS the boil over a high heat and cook for 10 minutes. Drain and rinse the
lotus roots under cold water. Discard the cooking water.
1 square (10 cm/4 inches) Mix the lotus roots and sugar in a bowl. Allow to stand at room
dasima seaweed (kombu) temperature until the sugar has dissolved.
500 g (1 lb 2 oz) lotus Heat a frying pan coated with the vegetable oil. When the oil is slightly
roots hot, pour in the lotus roots with their sweet liquid. Pour the soy sauce,
1 tablespoon white white wine and seaweed broth on top. Simmer over a medium heat until
vinegar no liquid remains, about 20 to 30 minutes. Turn off the heat and add the
4 tablespoons sugar
honey and sesame seeds.
2 tablespoons neutral This side dish can be enjoyed warm or cold and can be kept for up to
vegetable oil 5 days in the refrigerator.
100 ml (scant ½ cup) soy
sauce
2 tablespoons white wine
1 tablespoon honey
½ tablespoon sesame
seeds
NOTE Instead of dasima seaweed broth, you can use 400 ml

(1½ cups) water, and 120 ml (½ cup) mat ganjang sauce (page 146)
instead of the soy sauce.
VEGETABLES
76

Tofu salad
DUBU-SALAD
두부샐러드
This light salad is the perfect side to serve with Korean appetisers. It is called an
‘anju’, a dish to share with a drink.
SERVES 2 Cut the block of tofu into 1.5 cm (⅝ inch) cubes. Heat a frying pan
Preparation 10 minutes coated with the vegetable oil and place the tofu cubes into the pan.
Fry over a medium heat until all the sides are golden, using a spatula
Cooking 15 minutes
and a spoon to turn the cubes so as not to break them. Season each
side with salt while cooking. After cooking, let the tofu cool on some
INGREDIENTS paper towel.
300 g (10½ oz) firm tofu
Cut the capsicum into thin strips. Cut the cherry tomatoes in half.
vegetable oil For the sauce, squeeze the lemon and mix the juice with the mat ganjang,
½ yellow capsicum olive oil and pepper. Chop the shallot and add it to the sauce.
(pepper) Arrange the oak leaf and lamb’s lettuces in a serving dish. Scatter the
20 cherry tomatoes tofu, capsicum and cherry tomatoes on top. Sprinkle with sesame seeds
¼ red oak leaf lettuce and drizzle with the sauce.
300 g (10½ oz) lamb’s
lettuce
Black sesame seeds
Salt
Sauce
½ lemon
4 tablespoons mat
ganjang sauce
(page 146)
2 tablespoons olive oil
½ teaspoon pepper
½ shallot
VEGETABLES
78

.

Surimi salad
KEURAEMI-SALAD
크래미 샐러드
SERVES 4 Wash the lettuce, then drain and tear the leaves. Thinly slice the onion
Preparation 10 minutes and soak in a bowl of water with a few drops of vinegar. Allow to stand in
the water for 10 minutes, then drain. Cut the cucumber into matchsticks.
Resting 10 minutes
Crush the sesame seeds well. Shred the surimi sticks into strips using
your hands.
INGREDIENTS
¼ green lettuce Mix all the sauce ingredients together to make the sauce.
¼ onion Just before serving, arrange the lettuce in a bowl. Toss everything
1⁄3 cucumber together, including the sauce and sesame seeds.
1 tablespoon sesame
seeds
12 surimi (crab) sticks
Sauce
2 teaspoons apple or
apple cider vinegar
2 tablespoons sugar
1 teaspoon mustard
½ teaspoon pepper
VEGETABLES
80

Sesame potato
stir-fry
GAMJACHAE-BOKKEUM
감자채볶음
This potato side dish is one of my favourites. It goes very well with many Korean dishes,
such as seasoned gim seaweed sheets (nori), or even with a simple bowl of white rice.
SERVES 4 Peel the potatoes and cut them into very thin matchsticks. Cut the
Preparation 15 minutes carrot the same way and thinly slice the onion.
Cooking 20 minutes Heat a frying pan generously coated with vegetable oil. Add the potatoes
and season with the salt. Stir-fry for 5 minutes to coat the potatoes with
INGREDIENTS the oil. Add the onion and carrot. Stir-fry for 10 to 15 minutes, making
6 medium potatoes sure that it does not burn and regularly adding a little water.
½ carrot When the vegetables are cooked but still slightly crunchy, turn off the
½ onion heat. Adjust the salt level if necessary and add the pepper. Rub the
2 tablespoons neutral sesame seeds vigorously between your hands to crush them and then
vegetable oil add them to the mixture.
1 teaspoon salt Serve as a hot or cold side dish.
1 pinch pepper
1 handful sesame seeds
VEGETABLES
82

Iced seaweed soup
MIYEOK-NAENGGUK
미역냉국
A fresh soup recipe ideal for hot days in Korea – or anywhere.
SERVES 4 Allow the seaweed to rehydrate for 20 minutes in a large bowl filled
Preparation 15 minutes with water. Drain and pour 1 litre (4 cups) boiling water over the seaweed
before cooling it under running water and then draining again. Squeeze
Resting 20 minutes
the seaweed with your hands to remove excess water and roughly cut it
using scissors.
INGREDIENTS
10 g (¼ oz) miyeok Cut the radish into matchsticks. Marinate with the salt and 1 tablespoon
of the sugar for 15 minutes. Drain and press lightly with your hands to
seaweed (wakame)
extract some of the liquid. Cut the carrot into matchsticks. Cut the onion
100 g (3½ oz) white
into matchsticks and stand for 10 minutes in cold water with a few drops
radish (daikon) of vinegar, then drain.
½ tablespoon salt
Mix the seaweed, vinegar and 4 tablespoons of the sugar together in
5 tablespoons sugar
a bowl. Add the onion, carrot, radish, fermented anchovy sauce, mat
½ carrot ganjang and mineral water. Mix again and season with salt.
¼ onion
Before serving, sprinkle with the sesame seeds and add a few ice cubes
to the serving bowl.
apple or white vinegar
1 teaspoon fermented
anchovy sauce
2 tablespoons mat
ganjang sauce
(page 146)
600 ml (2 cups) mineral
water
Ice cubes, to serve
NOTE Summer in Korea is long and hot. Since Korean meals usually
include at least one soup, this type of very cold dish helps people get
through the hot days. Serve this soup with a rice porridge (page 22)
or a homemade bibimbap (page 72).
VEGETABLES
84

Stuffed capsicums
PEPPER GYERAN-JJIM
파프리카 계란찜
This very simple recipe is a reworked version of a traditional dish that was inspired
by a famous Korean actor. I really like both versions.
FOR 3 CAPSICUMS Preheat the oven to 200°C (400°F).

Preparation 10 minutes Cut the tops off the capsicums and hollow them out without piercing
Cooking 30 minutes to make three bowls.
Chop the carrot and chives. Mix with the beaten eggs, garlic powder
INGREDIENTS and a good amount of salt and pepper.
3 medium capsicums
(peppers)
Fill the capsicums with the egg mixture up to 5 mm (¼ inch) from the
top. You can fill the remaining space with a generous handful of grated
carrot
cheese, if desired.
5 chive stems
6 eggs Put the stuffed capsicums and tops on a baking tray. Place a small
ramekin filled with water next to the capsicums to prevent them from
drying out during cooking, and bake for 30 minutes.
Salt and pepper
Grated cheese (optional)
VEGETABLES
86

KIMCHI
& PICKLES
김치와 장아찌
Kimchi is much more than just a recipe: it is an art of
living and a tradition shared by all Korean families.
Learn how to ferment your own vegetables, following
the process step-by-step, and discover the wonderful
power of kimchi in your everyday cooking.

Chinese cabbage kimchi
BAECHU-KIMCHI
배추김치
MAKES AROUND 3 KG Gently cut and discard the hard end of the cabbages, ensuring the leaves
(6 LB 12 OZ) remain attached together. Cut the Chinese cabbages into quarters. To do
Preparation 1¼ hours this, use a long, very sharp knife. Starting from the base, cut each cabbage
Resting 4 to 6 hours two-thirds of the way to the top. Separate the two parts by hand (A),
tearing the top of the leaves. Do the same for the two halves to obtain
+ 24 hours
quarters of cabbage. Dilute 200 g (7 oz) of the coarse sea salt in the
Cooking 10 minutes 2 litres (8 cups) water, stirring vigorously to make the brine. Dip each
cabbage quarter in the brine, ensuring they are well moistened. Distribute
INGREDIENTS one handful of the remaining salt between the leaves around the firm
Brine base section of each cabbage quarter.
2 Chinese cabbages, Place the cabbage quarters in a container with the remaining brine and
approximately 1.8 kg with the inside of the leaves facing upwards. Leave for 3 to 5 hours,
(4 lb) each checking the elasticity of the leaves near the end. If the hard base of the
350 g (12 oz) coarse sea leaves bends between two fingers without breaking, the brining is done.
salt Rinse the cabbage three times in a row, then leave to drain for a minimum
2 litres (8 cups) water of 1 hour.
Prepare the rice flour soup (B). Pour 300 ml (1¼ cups) water and the rice
Marinade
flour into a saucepan. Stir and bring to the boil, stirring regularly, then
300 ml (1¼ cups) water lower the heat while continuing to stir for about 10 minutes. Allow to
15 g (½ oz) rice flour cool, then mix with the gochugaru chilli powder (C).
100 g (3½ oz) gochugaru
Purée the ginger, onion and half the pear in a small food processor. Stir
chilli powder
this mixture into the rice flour mixture. Add the anchovy sauce (D), sugar,
10 g (¼ oz) ginger crushed garlic and spring onions that have been cut in four widthways
1 small onion and in two lengthways. Cut the white radish and remaining half pear into
1 pear matchsticks and add to the mixture. Finish the seasoning with sea salt
70 g (2½ oz) fermented as needed.
anchovy sauce Brush each cabbage quarter with the marinade (E), including between
50 g (1¾ oz) sugar the leaves. Position each cabbage quarter with the outer leaves facing
80 g (2¾ oz) garlic, downwards in an airtight container (F). Fill only to 70% full. Cover any
crushed solitary cabbage leaves with the marinade, cover with plastic wrap
1 bunch spring onions and close tightly with the lid. Leave for 24 hours in the dark at room
temperature and then store in the refrigerator for up to 6 months.
(scallions)
400 g (14 oz) white radish
(daikon)
Sea salt
NOTE Kimchi can be consumed ‘fresh’ the first 10 days after

its preparation. Fermentation starts from about 3 weeks. If you want
to consume it fresh as well as ferment it, keep a small amount in a
separate container.
KIMCHI
& PICKLES
90

A B C
E F

Cucumber kimchi
OI-SOBAGI
오이소박이
I usually prepare this kimchi to celebrate the arrival of spring. This recipe perfectly
embodies all the pretty colours of nature and scents as buds reappear after winter.
MAKES AROUND 1.5 KG Prepare the baby cucumbers: cut 5 mm (¼ inch) off the ends and wash
(3 LB 5 OZ) under cold water, rubbing them with coarse salt to remove impurities
Preparation 50 minutes from the skin. Place in a large bowl. Mix the coarse sea salt with
Resting 5 to 8 hours the 1 litre (4 cups) water until the salt dissolves, then pour over the
cucumbers. Stand for 5 to 8 hours, flipping the cucumbers from top to
+ 24 hours
bottom every 90 minutes. To check if the brining is done, gently fold
a cucumber. It must be supple and bend without breaking. Wash the
INGREDIENTS cucumbers twice with clean water and pat dry.
Brine
Prepare the marinade by placing the rice flour soup in a bowl. Wash and
15 baby cucumbers
cut the chives into 1 cm (½ inch) pieces. Cut the spring onion bulbs into
(1.5 kg/3 lb 5 oz) matchsticks and the stems in half lengthways, then into 1 cm (½ inch)
100 g (3½ oz) coarse pieces. Crush the garlic. Mix the vegetables with the rice flour soup and
sea salt, plus extra for add the gochugaru and fermented anchovy sauce. Finish seasoning with
cleaning the cucumbers sea salt, if neeeded.
1 litre (4 cups) water Cut the cucumbers. To do this, place each cucumber on a board and cut
Marinade into two sections by placing the tip of the knife 1 cm (½ inch) from the
end and gently making a cut. When the knife blade touches the board,
60 g (2¼ oz) rice flour
grab the cucumber, turn and move it up the blade to separate well. Do
soup (page 90) the same on the second side so that the cucumbers are cut into four
80 g (2¾ oz) chives sticks still attached to the base. Fill each cucumber with 1 or 2 pinches
2 spring onions (scallions) of marinade. Rub the marinade into the outside of the cucumbers as well.
50 g (1¾ oz) garlic cloves
Fill an airtight container to 70% full with the cucumbers, placing them
50 g (1¾ oz) gochugaru nicely flat and making several layers. Cover with plastic wrap and close
chilli powder the lid tightly. Leave at room temperature for 24 hours away from
50 g (1¾ oz) fermented sunlight, then store in the refrigerator. This kimchi can be eaten fresh
anchovy sauce or fermented from the next day. The cucumbers will remain crunchy for
Sea salt about 2 months.
KIMCHI
& PICKLES
92

White radish kimchi
KKAKDUGI
깍두기
I like to prepare this white radish kimchi when I feel the first chill of winter.
It goes perfectly with comforting soup recipes.
MAKES AROUND 1.6 KG Cut the radish into 1.2 cm (½ inch) thick sections, then each section into
(3 LB 8 OZ) quarters. Place them in a bowl and add the coarse sea salt, sugar and
Preparation 40 minutes sparkling water. Mix well using your hands so that the sugar and salt are
Resting 4½ hours well rubbed in. Stand for around 4 hours at room temperature. When the
radish pieces become elastic, the brining is done. Rinse the radish pieces
+ 24 hours
once in water. Let them drain for a minimum of 30 minutes.
INGREDIENTS For the marinade, mix the gochugaru into the cold plain flour soup
Brine (same preparation technique as for the rice flour soup, page 90). Purée
the pear, onion and fermented anchovy sauce in a small food processor
1.5 kg (3 lb 5 oz) peeled
and mix with the gochugaru plain flour mixture. Crush the garlic and stir
white radish (daikon), it into the mixture along with the ground ginger. Cut the leek into thin
black radish or turnip slices and stir into the mixture. Finish the seasoning with the sea salt
40 g (1½ oz) coarse sea and sugar.
salt
Combine the radish pieces with the marinade. Place in an airtight
50 g (1¾ oz) sugar container, filling it to 70% full. Cover with plastic wrap and press to
250 ml (1 cup) sparkling remove as much air as possible. Close the lid tightly. Leave for 24 hours
water in the dark at room temperature and then store in the refrigerator for
up to 6 months. The taste of this kimchi is at its best when it is well
Marinade fermented, which is after around 3 weeks.
60 g (2¼ oz) gochugaru
chilli powder
110 g (3¾ oz) plain
(all-purpose) flour soup
(page 90)
½ pear
½ onion
50 g (1¾ oz) fermented
anchovy sauce
60 g (2¼ oz) garlic cloves
1 teaspoon ground ginger
5 cm (2 inches) leek
(white part)
½ tablespoon sea salt
2 tablespoons sugar
KIMCHI
& PICKLES
94

Chive kimchi
PA-KIMCHI
파김치
When I miss Korea a little too much, I make this kimchi, which brings back
the flavours of home. This is probably one of the easiest kimchi to prepare.
MAKES AROUND 500 G Wash the chive stalks well and remove the roots. Arrange the bunch of
(1 LB 2 OZ) chives, bulbs facing down, in a large bowl. Pour the anchovy sauce over
Preparation 45 minutes the chives, directly onto the lowest part. All the stems should be well
Resting 30 minutes moistened. Help spread the sauce with your hands, smoothing from
bottom to top. Every 10 minutes, move the sauce in the same way from
+ 24 hours
the bottom of the bowl to the top of the stems, and continue doing this
for 30 minutes.
INGREDIENTS
Brine Stir the chilli powder into the rice flour soup. Purée the pear and onion
together in a small food processor and crush the garlic. Mix with the rice
400 g (14 oz) garlic chives
flour soup. Pour the mixture into the bowl containing the chives. Add the
50 g (1¾ oz) fermented preserved lemon, ground ginger and sugar. Mix by coating each chive
anchovy sauce stalk with the marinade.
Marinade Place in an airtight container, filling to 70% full. Cover with plastic wrap
40 g (1½ oz) gochugaru and press to remove as much air as possible. Close the lid tightly. Leave
chilli powder for 24 hours in the dark at room temperature and then store in the
30 g (1 oz) rice flour soup refrigerator for up to 1 month.
(page 90)
¼ pear
¼ onion
25 g (1 oz) garlic cloves
1 tablespoon preserved
lemon (page 198)
½ teaspoon ground ginger
1 tablespoon sugar
KIMCHI
& PICKLES
96

White kimchi
BAEK-KIMCHI
백김치
MAKES AROUND 3 KG Gently cut and discard the hard end of the Chinese cabbage, ensuring
(6 LB 12 OZ) the leaves remain attached together. Cut the cabbage into quarters.
Preparation 1¼ hours To do this, use a long, very sharp knife. Starting from the base, cut the
Resting 4 to 6 hours cabbage two-thirds of the way to the top. Separate the two parts by
hand, tearing the top of the leaves. Do the same for the two halves to
+ 24 hours
obtain quarters of cabbage. Dilute 100 g (3½ oz) of the coarse sea salt
in the 1 litre (4 cups) water, stirring vigorously to make the brine.
INGREDIENTS Dip each cabbage quarter in brine, ensuring they are well moistened.
Brine Divide one handful of the remaining salt between the leaves around
1 Chinese cabbage, the firm base section of each cabbage quarter.
approximately 2 kg Place the cabbage quarters in a container with the remaining brine,
(4 lb 8 oz) with the inside of the leaves facing upwards. Leave for 3 to 5 hours,
200 g (7 oz) coarse sea checking the elasticity of the leaves near the end. If the hard base of
salt the leaves bends between two fingers without breaking, the brining is
1 litre (4 cups) water done. Rinse the cabbage three times in a row, then allow to drain for
1 hour minimum.
Marinade
For the marinade, purée the pear, onion and garlic in a small food
½ pear
processor. Pour the blended mixture and the rice flour soup through a
½ onion fine mesh sieve set over a bowl, pressing with a ladle while adding the
50 g (1¾ oz) garlic cloves mineral water to help extract the juice. When only the fibres remain in
60 g (2¼ oz) rice flour the sieve, discard them. If any water remains, add it to the strained juice.
soup (page 90) Season with the fermented anchovy sauce, ginger syrup and sea salt.
600 ml (2 cups) mineral For the filling, cut the radish, pear, carrot and red chilli into matchsticks.
water Cut the chives into 5 cm (2 inch) pieces. Remove the central seed from
2 tablespoons fermented the jujubes and cut into matchsticks. Mix all the ingredients with the sea
anchovy sauce salt and sugar.
3 tablespoons ginger Put 2 or 3 pinches of filling between each cabbage leaf and wrap each
syrup (page 202) cabbage quarter up with the last outer leaf to keep the filling inside.
1 tablespoon sea salt Place the cabbages in an airtight container, with the inside of the leaves
facing upwards, and cover with the marinade, making sure not to fill
Filling it more than 80% full. Close the lid tightly. Leave for 24 hours in the
200 g (7 oz) white radish dark at room temperature and then store in the refrigerator for up to
(daikon), black radish 6 months. You can eat this kimchi after 2 weeks.
or turnip
½ pear
½ carrot
½ red chilli (optional)
5 garlic chive stems
2 dried jujubes
1 tablespoon sea salt
1 tablespoon sugar
NOTE This kimchi is renowned for its digestive benefits.
KIMCHI
& PICKLES
98

Kimchi stir-fry
KIMCHI-BOKKEUM
김치볶음
This is a tasty recipe to make with well-fermented cabbage kimchi. I often quote it as
an example when asked for advice on using kimchi as an ingredient, especially since
it is a fairly simple dish to make.
SERVES 4 Cut the cabbage kimchi quarters into 2 cm (¾ inch) wide strips.
Preparation 5 minutes Chop the leek.
Cooking 15 minutes Coat a frying pan with the vegetable oil and stir-fry the leek over a high
heat until fragrant. Add the kimchi and sugar to the pan. Stir-fry over a
INGREDIENTS medium heat for 5 to 10 minutes, until the kimchi is half-softened. If the
2 quarters Chinese kimchi seems too dry, add 3 tablespoons water while cooking.
cabbage kimchi (page 90) Turn off the heat but leave the pan on the hob or hotplate. Drizzle with
3 cm (1¼ inches) leek the sesame oil, then mix together.
(white part)
vegetable oil
1½ tablespoons sugar
NOTE If this is being served as a side to another dish, simply

sprinkle with thin slices of leek and sesame seeds. If serving it as a main
course, add rice and 1 raw egg yolk, then sprinkle with chopped spring
onion (scallion) and drizzle with 1 teaspoon sesame oil.
KIMCHI
& PICKLES
100

Kimchi
If there is one dish that is associated with Korean food culture, it is kimchi. The
word ‘kimchi’ refers to the lacto-fermentation process of vegetables in brine.
There are several hundred varieties of kimchi, although the best known and most
commonly consumed is ‘baechu-kimchi’ or Chinese cabbage kimchi (page 90).
And for good reason, as it can be served as a side at most meals, but is also used
as an ingredient in many Korean dishes.
A LITTLE BIT OF HISTORY

The history of kimchi dates back more than 2000 years, to a time when Koreans
were already famous for their know-how in terms of fermentation. Vegetables
seasoned and soaked in brine were placed in special pottery (ongi) containers
that were buried to keep them away from light and heat. This allowed Koreans to
eat vegetables during the harsh winters experienced on the peninsula. However,
there was no chilli in the kimchi at the time. This was added later when chilli was
imported into Korea by Portuguese merchants.
NATURAL LACTO-FERMENTATION
Kimchi is a living ingredient, comparable to cheese. When it is well preserved (in
the refrigerator and not underground nowadays), it will develop its flavour and
texture over several weeks to several months, depending on the vegetables used.
The vegetables will be fresh and crunchy in the first few days, then will change
over time through fermentation, without going bad. This result is achieved by the
process of natural lacto-fermentation, aided by brine and the introduction of
some key ingredients. The sometimes vinegary taste of kimchi is natural. There
is never vinegar in kimchi, which is by no means a pickle (another way to preserve
food for long periods). It is lacto-fermentation and the use of large amounts
of garlic that give kimchi its healthy reputation. A reputation that extends far
beyond Korean borders, especially when it is homemade.
KIMJANG – A FAMILY PRACTICE

Kimchi gave rise to a particular cultural practice in Korea called Kimjang.
Kimjang is the word used to describe families when they gather in early autumn
to prepare homemade kimchi together (sometimes several hundred cabbages
are transformed into kimchi in one day). The fruit of the work is then shared
among the family members, who will be able to enjoy it for months to come.
This distinctively Korean ancestral practice, including the technique of preparing
kimchi, is safeguarded by UNESCO as Intangible Cultural Heritage.

Pork and kimchi stir-fry
KIMCHI-JEYUK
김치제육
This delicious dish made with cabbage kimchi and pork shoulder is very enjoyable shared
with family or friends and accompanied by a bowl of makgeolli (Korean rice wine).
SERVES 4 Cut the pork into thin slices using a very sharp knife. It can be frozen for
Preparation 10 minutes 4 hours before slicing. Marinate the pork slices in the sugar for 20 minutes.
Cut the cabbage into 2 cm (¾ inch) wide strips. Cut the leek into 1 cm
Resting 20 minutes
(½ inch) thick sections diagonally. Mix the kimchi, white alcohol and
Cooking 40 minutes
spicy marinade with the pork.
INGREDIENTS Heat a frying pan over a high heat and stir-fry the pork and kimchi
mixture for 30 minutes. Add a little water during cooking if the mixture
600 g (1 lb 5 oz) boneless
seems too dry. Add the leek and stir-fry for another 10 minutes. Season
pork shoulder
with the fermented anchovy sauce.
3 tablespoons sugar
350 g (12 oz) Chinese Meanwhile, cut the tofu into 1.5 cm (⅝ inch) rectangles. Heat a frying
pan coated with the vegetable oil. Fry over a medium heat until all the
sides are nicely golden. Use a spatula and a spoon to turn the tofu pieces
10 cm (4 inches) leek so as not to break them. Season each side with salt while cooking. After
(white part) cooking, let the tofu cool on paper towel.
50 ml (scant ¼ cup) white
Place a piece of kimchi and pork on a rectangle of tofu and eat together.
alcohol (soju or gin)
40 g (1½ oz) spicy
marinade (page 148)
anchovy sauce
Tofu
200 g (7 oz) firm tofu
vegetable oil
Salt
NOTE For a version that guests can enjoy making themselves,

prepare salad leaves that they can fill with the stir-fry.
KIMCHI
& PICKLES
104

Kimchi stew
KIMCHI-JJIGAE
김치찌개
This kimchi-based dish is probably one of the most comforting for many Koreans. I enjoy it
with a bowl of white rice topped with a fried egg.
SERVES 4 Cut the kimchi into 2 cm (¾ inch) wide strips. Cut the pork shoulder into
Preparation 10 minutes bite-sized pieces. Dice the onion. Cut the spring onion bulb into quarters
and add to the onion. Cut the spring onion stem diagonally and set aside.
Cooking 30 minutes
Crush the garlic. Cut the firm tofu into 1 cm (½ inch) thick rectangles.
INGREDIENTS Heat a pot over a high heat without oil. When hot, add the kimchi and
500 g (1 lb 2 oz) Chinese sprinkle with sugar. Put the pork on top and sprinkle evenly with the
anchovy sauce. Add the crushed garlic. Sauté for a few minutes until
the pork is golden and the kimchi begins to turn translucent. Add the
300 g (10½ oz) boneless
water and diced onion, then mix.
pork shoulder
1 onion Leave to simmer over a medium heat for 20 minutes, uncovered. Five
minutes before the end of cooking, taste the broth and add more
fermented anchovy sauce if needed. Add the tofu and spring onion stem.
2 garlic cloves Serve hot.
1 tablespoon sugar
2 tablespoons fermented
anchovy sauce
KIMCHI
& PICKLES
106

Bossam kimchi and
poached pork
BOSSAM
보쌈
SERVES 4 Bring 1.5 litres (6 cups) water to the boil in a pot. Cut the
Preparation 10 minutes pork into two pieces lengthways and immerse in the boiling
water. Add the doenjang, garlic, peppercorns, onion, leek
Resting 30 minutes
leaves and alcohol. Simmer for 10 minutes over a high
Cooking 50 minutes
heat, covered, then 30 minutes over a medium heat,
partially covered, then 10 minutes over a low heat.
INGREDIENTS
While the pork is cooking, cut the white radish into 5 mm
Poached pork
(¼ inch) matchsticks. Marinate with 5 tablespoons of
600 g (1 lb 5 oz) unseasoned pork belly
the sugar and the sea salt for 30 minutes, mixing every
70 g (2½ oz) doenjang fermented 10 minutes. Rinse lightly under cold water, then drain and
soybean paste squeeze with your hands until no more liquid comes out.
4 garlic cloves
Cut the pear into 5 mm (¼ inch) matchsticks and cut
20 large black peppercorns the chives into 3 cm (1¼ inch) pieces. Crush the garlic.
½ onion In a bowl, mix the radish, pear, chives, garlic, gochujang,
4 green leaves from ½ leek gochugaru, fermented anchovy sauce, 1 tablespoon of
250 ml (1 cup) white alcohol (soju the sugar and the ginger syrup.
or gin) Drain the pork and slice thinly. Serve with the bossam
Bossam kimchi kimchi. Arrange the cabbage in brine on the side after
removing the first three outer leaves.
400 g (14 oz) white radish (daikon)
6 tablespoons sugar To eat, wrap the meat and bossam kimchi firmly in a
1 tablespoon sea salt cabbage leaf.
½ pear
3 garlic chive stems (or 2 spring onion/
scallion stems, no bulb)
3 garlic cloves
20 g (¾ oz) gochujang chilli paste
3 tablespoons gochugaru chilli powder
3 tablespoons fermented anchovy
sauce
2 tablespoons ginger syrup (page 202) NOTE This dish is usually eaten at the end of the
day after preparing cabbage kimchi, which explains why
Chinese cabbage side
we keep a few quarters of the pickled cabbage aside.
¼ Chinese cabbage in brine, drained
Instead of bossam kimchi, it is also possible to use the
(see step 2 in Chinese cabbage kimchi
remaining Chinese cabbage kimchi marinade (page 90),
recipe, page 90) ssamjang sauce (page 156) or a sauce made by mixing with
1 tablespoon fermented anchovy sauce, 1 crushed garlic
clove, 1⁄3 chopped green chilli and 1 teaspoon gochugaru
chilli powder.
KIMCHI
& PICKLES
108

Puréed tofu
kimchi stew
BIJI-JJIGAE
비지찌개
This is definitely one of my favourite dishes for a weekday meal. I like to serve it
together with several small dishes: grilled mackerel, kimchi, jangajji and seasoned
gim seaweed sheets etc.
SERVES 4 Cut the pork shoulder into 1 cm (½ inch) cubes. Place the kimchi in a
Preparation 10 minutes bowl and use scissors to cut it into small pieces. Crush the garlic and add
to the kimchi along with the sugar and sesame oil. Add the pork and mix
Cooking 30 minutes
well with your hands. Crush the tofu with a potato masher, ensuring there
are no large pieces remaining.
INGREDIENTS
300 g (10½ oz) boneless Heat the vegetable oil in a saucepan. When hot, add the pork and kimchi
mixture. Sauté for 8 minutes, adding the gochugaru chilli powder for a
pork shoulder
spicier version.
cabbage kimchi (page 90) Add the water. Bring to the boil and cook for 10 minutes. Meanwhile, cut
2 garlic cloves the leek into thin strips. Add the crushed tofu to the saucepan with the
fermented anchovy sauce. Cook for 5 minutes. Check the seasoning and
½ tablespoon sugar
adjust with salt as needed. Add the leek and cook for 5 minutes. Serve hot.
½ tablespoon sesame oil
700 g (1 lb 9 oz) firm tofu
vegetable oil
1 teaspoon gochugaru
chilli powder (optional)
400 ml (1½ cups) water
(white part)
anchovy sauce
Salt
KIMCHI
& PICKLES
110

Cold kimchi noodles
BIBIM-GUKSU
비빔국수
This is a meal that I used to enjoy eating with my mother when we happened
to be the only ones at home. It is a delightful dish that is eaten cold.
FOR 2 BOWLS Immerse the egg in a saucepan of cold water and bring to the boil.
Preparation 10 minutes Cook for 9 minutes, then refresh the egg under cold water and
peel. Wash the kimchi and squeeze it in your hands to remove
Cooking 20 minutes
the juice, then cut it into small pieces. Mix it well with the
sugar and sesame oil. Cut the cucumber into matchsticks.
INGREDIENTS
1 egg Mix all the sauce ingredients together.
120 g (4¼ oz) Chinese Bring salted water to the boil in a saucepan and tip in the somyeon
cabbage kimchi (page 90) noodles. When the water is boiling again, add 200 ml (generous
1 teaspoon sugar ¾ cup) cold water. Repeat this process a second time. At the third
1 teaspoon sesame oil boil, drain the noodles. Run them under cold water, using your hand
to swish them around to remove as much starch as possible.
5 cm (2 inches) cucumber
200 g (7 oz) somyeon Arrange the noodles in the middle of the serving bowls. Pour
noodles (somen) some of the sauce into each bowl, then arrange the kimchi and
cucumber on top. Place a hard-boiled egg half in the middle
Sauce of each bowl. Mix all the ingredients together as you eat.
60 g (2¼ oz) gochujang
chilli paste
apple cider vinegar
3 tablespoons sugar
2 teaspoons garlic powder
2 teaspoons sesame oil
2 teaspoons sesame seeds
1 pinch pepper
NOTE Eat with beef jangjorim (page 130) and sliced white radish
pickles (page 122). It also goes very well with Korean barbecue pork
(page 166).
KIMCHI
& PICKLES
112

Chinese cabbage salad
with kimchi sauce
BAECHU-GEOTJEORI
배추겉절이
SERVES 4 Cut the Chinese cabbage into large bite-sized pieces. Dissolve the salt
Preparation 15 minutes in the water and immerse the cabbage. Leave to rest for 1½ hours.
Resting 2 hours Cut the chives into 5 cm (2 inch) pieces. Grate the carrot.
Drain the cabbage. Rinse it three times in a row, then allow to drain for
INGREDIENTS 30 minutes. Mix it with the sugar, spicy marinade, fermented anchovy
600 g (1 lb 5 oz) Chinese sauce, carrot and chives. Adjust the seasoning with sea salt. Sprinkle
cabbage with sesame seeds.
50 g (1¾ oz) coarse sea
salt
1 litre (4 cups) water
4 garlic chive stems
(or 2 spring onion/
scallion stems, no bulb)
1 carrot
1 tablespoon sugar
50 g (1¾ oz) spicy
marinade (page 148)
anchovy sauce
seeds
Sea salt
NOTE Koreans eat this salad when there is no more kimchi in the
fridge because it is much faster to prepare. However, it does not ferment
and therefore does not keep for a long time. Ideally, it should be eaten
within a week.
KIMCHI
& PICKLES
114

Kimchi gimbap
KIMCHI-KIMBAP
김치김밥
I like gimbap recipes because there is an infinite number of variations you can make.
This kimchi-based version is the one I prepare most often at home.
FOR 2 ROLLS Wash the kimchi and squeeze it in your hands to remove the juice, then
Preparation 40 minutes cut it into small pieces. Mix it with 2 teaspoons of the sesame oil and
1 teaspoon of the sugar until well combined. Cut the cucumber into
Cooking 10 minutes
matchsticks, combine with ½ teaspoon of the salt, mix well and press
using your hands to extract excess water.
INGREDIENTS
200 g (7 oz) Chinese Beat the eggs. Season with 1 pinch of salt and the garlic powder. Make
2 very thin omelettes in a hot oiled frying pan, then set aside. Cut the
cabbage kimchi
carrots into matchsticks. Stir-fry the carrots for 3 minutes in the hot
(page 90)
oiled frying pan and season with 1 pinch of salt, then set aside. Shred
3 teaspoons sugar the surimi sticks with your hands and stir-fry for 3 minutes in the hot
cucumber oiled frying pan, adding 2 teaspoons of the sugar and the soy sauce
2½ teaspoons salt, plus while frying. Mix the rice with ½ tablespoon of the sesame oil and the
extra for seasoning remaining 2 teaspoons of salt (A).
3 eggs To form the first roll, place 1 seaweed sheet on a bamboo mat (gimbal
1 teaspoon garlic powder or makisu), rough side facing up. Cover the seaweed with a thin layer of
2 carrots evenly distributed rice. Arrange 1 slice of the ham on the rice, cutting it
5 surimi (crab) sticks so it covers the surface of the sheet at the bottom. Place the omelette
½ tablespoon soy sauce on top, cutting it in the same way. In the middle of the omelette, place
some cucumber, surimi, carrot and kimchi side-by-side. Fold the lower
300 g (10½ oz) cooked
part of the sheet using the mat (B-C) to cover the ingredients, pressing
white rice, warm (page 10) hard so that the rice sticks to the outside of the seaweed. On the top
2 large gim seaweed edge of the seaweed sheet, crush a few grains of rice to help properly
sheets (nori) close the gimbap (D). Repeat the process until the sheet has been fully
2 slices leg ham rolled. Using a pastry brush, brush the top of the roll with sesame oil.
Sesame oil Cut the roll into 1 cm (½ inch) thick sections (E). Repeat for the second
Neutral vegetable oil roll. Sprinkle with sesame seeds and enjoy (F).
Sesame seeds
NOTE Given that the rice and the ingredients are already well
seasoned, gimbap is usually eaten without sauce.
KIMCHI
& PICKLES
116

A B C
E F

Soy sauce pickles
JANGAJJI
장아찌
FOR 3 JARS (500 ML/17 FL OZ) Preparation 5 minutes – Cooking 5 minutes – Resting 24 hours
MARINADE 200 ml (generous ¾ cup) soy sauce, 400 ml (1½ cups) beer, 200 ml (generous ¾ cup) white
vinegar, 100 g (3½ oz) sugar
Sterilise the jars. Pour water into a saucepan and place the jars in upside down. Heat over a high heat
and boil for 5 minutes. Pick up the jars with oven mitts and wipe dry when they have cooled slightly.
Fill each jar with the prepared vegetables. Place all the marinade ingredients in a saucepan. Bring
to the boil and cook, uncovered, for 5 minutes over a high heat. Using a ladle, pour the hot marinade
directly over the vegetables in the sterilised jars. Press down the vegetables a little with a spoon.
Allow to cool to room temperature. Cover with plastic wrap, close the jars and store in the refrigerator.
These pickles are ready to eat after 24 hours of resting and can be kept for at least 3 months.
Onion Asparagus Broccoli

INGREDIENTS INGREDIENTS INGREDIENTS
1 onion, 50 g (1¾ oz) white 400 g (14 oz) asparagus 250 g (9 oz) broccoli,
cabbage, ½ green chilli 1 teaspoon salt, 1 tablespoon
(optional) white vinegar
Remove the ends of the
asparagus. Scrape the spears
Cut the onion and cabbage lightly with a knife to remove Separate the broccoli into
into 1.5 cm (⅝ inch) squares. the ridges. Trim the asparagus large bite-sized pieces, each
Cut the chilli into 1.5 cm to fit the jar, if necessary. including a head and stem
(⅝ inch) pieces. Place into a Place the asparagus into a portion. Soak for 20 minutes
dry sterilised jar, then pour in dry sterilised jar, then pour in cold water with the salt
the marinade. in the marinade. and vinegar. Drain and wash
three times. Allow to drain.
Place into a dry sterilised jar,
then pour in the marinade.
KIMCHI
& PICKLES
118

Cucumber soy sauce
pickles
OI JANGAJJI
오이 장아찌
FOR A 1 LITRE (35 FL OZ) Rub the cucumbers with the coarse sea salt. Rinse them under water and
JAR pat dry with paper towel.
Preparation 5 minutes Sterilise the jar. Pour water into a saucepan and place the jar in upside
Cooking 5 minutes down. Heat over a high heat and boil for 5 minutes. Pick up the jar with
Resting 1 week oven mitts and wipe dry when it has cooled slightly.
Prepare the marinade. Pour the soy sauce, vinegar, beer and sugar into
INGREDIENTS a saucepan. Bring to the boil and cook, uncovered, for 5 minutes over a
5 or 6 baby cucumbers high heat.
1 handful coarse sea salt
Place the cucumbers in the sterilised jar, packing them in as tightly as
150 ml (generous ½ cup)
you can. Using a ladle, pour the hot marinade directly over the cucumbers.
soy sauce Push the cucumbers down a little with a spoon. Allow to cool to room
150 ml (generous ½ cup) temperature. Close the jar and store in the refrigerator.
white vinegar
These pickles are ready to eat after 1 week of resting and can be kept
300 ml (1¼ cups) beer
for at least 3 months.
75 g (2½ oz) sugar
NOTE The beer improves the preservation of the pickles while also
making the vegetables crunchy. However, it is possible to replace it with
the same amount of water.
KIMCHI
& PICKLES
120

White radish pickles
MU-CHOJEOLIM
무초절임
FOR 3 JARS (500 ML/ Peel the radish and chop into three equal sections. Cut the first third
17 FL OZ EACH) into very thin slices using a mandolin. Do the same with the second
Preparation 15 minutes third, then cut each slice into three strips. Cut the last third into about
Cooking 5 minutes 1.5 cm (⅝ inch) cubes.
Resting 24 hours Sterilise the jars. Pour water into a saucepan and place the jars in upside
down. Heat over a high heat and boil for 5 minutes. Pick up the jars with
INGREDIENTS oven mitts and wipe dry when they have cooled slightly.
1 kg (2 lb 4 oz) white Fill each jar with one of the different radish shapes.
radish (daikon), black
Make the marinade. Pour the vinegar, water, sugar and salt into a
radish or turnip
saucepan. Bring to the boil. When the sugar and salt are well dissolved,
250 ml (1 cup) white pour the hot marinade into each jar up to the level of the radish. Push
vinegar the radish down a little with a spoon. Allow to cool to room temperature,
500 ml (2 cups) water cover with plastic wrap, then close the jars and store in the refrigerator.
100 g (3½ oz) sugar
These pickles are ready to eat after 24 hours of resting and can be kept
1 teaspoon sea salt for at least 3 months.
TIPS The round-shaped pickles are often served with ssambap

(page 156). They can also be wrapped in a large lettuce leaf or used in
a hamburger. The strips can be served as a side to temper spicy dishes.
They can also be mixed with cold kimchi noodles (page 112) instead of
Chinese cabbage kimchi. The cubes are also good as a side to temper
spicy cuisine. They are eaten with Korean fried chicken (page 56).
KIMCHI
& PICKLES
122

MEAT &
POULTRY
육류와 가금류
Marinated, grilled, crumbed, simmered or raw . . .
Korean cuisine has many ways to serve meat. In this
chapter, you will also find everything you need to know
to prepare an authentic Korean barbecue at home.

Braised Korean
chicken
DAKBOKKEUMTANG
닭볶음탕
When I have tteokbokki tteok at home, I love adding some to this dish just before
the end of the cooking time. It adds a pleasant texture and rounds out the dish so
there is no need to serve it with rice.
SERVES 4 Clean the chicken well to remove any remaining feathers or down.
Preparation 20 minutes Remove any excess fat and skin with scissors and discard the parson’s
nose. Cut through the neck to cut the chicken in half lengthways. Cut off
Resting 20 minutes
the wings, thighs and drumsticks. Cut each chicken half in two or three
Cooking 50 minutes
widthways, leaving the chicken breast attached to the carcass pieces.
INGREDIENTS Combine the cut chicken with the sugar and ginger syrup. Leave to rest
for 20 minutes. Meanwhile, peel and cut the potatoes in half, the carrots
1.2 kg (2 lb 10 oz) whole
in 2 cm (¾ inch) sections and the onion in quarters. Cut the leek into
chicken
2 cm (¾ inch) pieces.
2 tablespoons sugar
2 tablespoons ginger syrup After 20 minutes of resting, add the spicy marinade and soy sauce to
the chicken. Mix to coat the chicken with the sauce. Place the chicken
(page 202)
in a saucepan, add the potato, carrot, onion, water and alcohol. Bring
4 medium potatoes to the boil and cook, covered, for 10 minutes over a high heat, then stir.
2 carrots Switch to a medium heat and open the lid slightly. Leave to simmer for
1 onion 30 minutes, stirring regularly. Add the leek and simmer for another
10 cm (4 inches) leek 10 minutes.
(white part)
100 g (3½ oz) spicy
marinade (page 148)
100 ml (scant ½ cup) soy
sauce
400 ml (1½ cups) water
100 ml (scant ½ cup) white
MEAT &
POULTRY
126

Korean
alcohols
In Korea, we always prepare dishes to share when we drink alcohol. This combination
of food and alcohol is a hallmark of our culture. I was born in Seoul, a city that
never sleeps. There, you can eat and drink all night long, and reasonably cheaply
too. I really enjoyed this festive lifestyle with my friends and family and sometimes
miss this part of Korean culture, which is why I like to re-create it at home.
EVERYDAY ALCOHOLS
First of all, here are the three most consumed alcohols in Korea. Soju is definitely
the most well-known Korean alcohol around the world. Each region has its own
variations and it is quite strong (between 16.5% and 21% alcohol). The most famous
brand is called Chamisul. You can drink it with ice cubes but it is traditionally
served in a small glass to drink it straight or mixed with beer, a mixture called
‘somek’ (the ideal proportion is 3 parts soju to 7 parts beer). Nowadays there are
also many flavoured varieties with a lower alcohol content. Enjoy with Korean
barbecue pork (page 166), marinated or sautéed meats and stews. Makgeolli
is a syrupy rice alcohol that is slightly sparkling as a result of fermentation. It is
drunk in wide, flat bowls and is enjoyed with Korean pancakes or kimchi dishes.
Mekju are blonde and light Korean beers that go with most dishes, but I like to
drink them with fritters and Korean fried chicken (page 56).
RICE-BASED YAK-JU
Yak-ju is a distilled rice alcohol that is often touted for its medicinal virtues.
It usually contains herbs and fruits that have traditional pharmaceutical uses.
There is a polite greeting for the elderly in Korea that translates as: ‘Did you
drink a yak-ju yesterday?’ so as not to imply that the person might be overly fond
of a drink! Cheong-ju is a traditional rice alcohol, which is often drunk during the
major holidays of Chuseok and Seollal (the Korean equivalents of celebrations
like Christmas and New Year) and is served with pancakes, soups and stews.
Baekse-ju is a rice alcohol with goji berries, ginseng and 10 other roots and
medicinal plants. It can be enjoyed with Korean chicken soup (page 144), steamed
sea bream (page 176), bossam kimchi and poached pork (page 108) and other
healthy dishes. Sansachun is a rice alcohol made with hawthorn berries and
renowned for its digestive virtues. I like to serve it with meat dishes. The name
Bokbunja-ju comes from the Korean word for ‘black raspberry’. It is a fairly sweet
alcohol that goes well with desserts and sweet-and-sour dishes. It is known for
giving energy and can be enjoyed with Korean beef tartare (page 132), Korean
beef patties (page 152) and desserts such as yakgwa biscuits (page 196) or
sweet rice balls (page 192). Maechuisun and maehwasu are mild sweet spirits
that contain green plum and are best enjoyed with light vegetable dishes.

Beef jangjorim
SOGOGI JANGJORIM
소고기 장조림
I like to prepare this shredded beef recipe in advance. I then always have a portion on
hand in the refrigerator so that I have something delicious to eat when I’m very busy.
FOR A 750 ML (26 FL OZ) Cut the meat into approximately 15 cm (6 inch) wide sections. Soak in
JAR cold water for 1½ hours to draw out the blood, changing the water every
Preparation 25 minutes 30 minutes. Bring water to the boil in a pot. Immerse the meat pieces
Resting 1½ hours in the water and boil for 5 minutes, then drain and wash under running
water, taking care to remove the clotted blood.
Cooking 1½ hours
Pour the 2 litres (8 cups) of water and the alcohol into a pot. Secure
INGREDIENTS the leek leaves, whole onion, peppercorns, garlic and peeled ginger in a
1 kg (2 lb 4 oz) hanger cotton muslin bag. Place the bag in the pot and bring to the boil. Add the
meat. Simmer for 50 minutes over a medium heat, partially covered.
steak (onglet)
2 litres (8 cups) water Remove the muslin bag and discard its contents. Set the meat and broth
100 ml (scant ½ cup) white aside separately. Allow the broth to cool until the fat solidifies on the
surface, then pass through a fine mesh sieve to remove the fat. Shred the
meat with your hands in the direction of the muscle fibres to obtain strips
3 green leek leaves
about 5 mm (¼ inch) thick.
1 onion
20 large black Bring 800 ml (3¼ cups) of the broth, the soy sauce, sugar and meat
to the boil in a pot. Cook for 25 minutes over a medium heat. Pour the
peppercorns
meat and juice into a pre-sterilised jar (page 118). Allow to cool to room
50 g (1¾ oz) garlic cloves
temperature. This beef keeps for 2 weeks in the refrigerator. Serve as a
10 g (¼ oz) fresh ginger side or as a filling, cold or slightly warmed.
soy sauce
50 g (1¾ oz) sugar
TIP A nice way to eat this beef jangjorim is to put rice in a bowl,
then add the beef on top with 15 g (½ oz) butter and 1 fried egg, and
pour the sauce over the top. Mix and enjoy.
MEAT &
POULTRY
130

Korean beef
tartare
YUKHOE
육회
A sip of yak-ju. A bite of yukhoe. A sip of yak-ju . . . Discover this wonderful explosion of flavours!
SERVES 2 Crush the garlic. Chop the leek. Peel the pear and cut into 5 mm (¼ inch)
Preparation 25 minutes thick matchsticks. Pat the meat with paper towel to remove any excess
blood. Cut the beef into sticks of the same thickness.
INGREDIENTS Mix the meat with the garlic, leek, mat ganjang, sesame oil, sugar, sesame
2 garlic cloves seeds or pine nuts, salt and pepper using chopsticks or forks. Avoid mixing
1.5 cm (⅝ inch) leek by hand so as to not alter the colour of the meat due to body heat.
(white part) Arrange the rocket leaves on a plate. Place the pear matchsticks on top.
½ Korean pear Press the meat into a bowl and then tip it onto the pear. Press lightly in
(or ½ green pear) the middle of the meat to create an indent and gently slide the egg yolk
300 g (10½ oz) extra- in. Sprinkle with the extra sesame seeds or pine nuts.
fresh beef fillet or sirloin Eat by piercing the egg yolk and using it as a sauce to dip pieces of
2 tablespoons mat meat into.
ganjang sauce
(page 146)
1 tablespoon sugar
seeds (or pine nuts), plus
extra for sprinkling
50 g (1¾ oz) rocket
(arugula)
1 egg yolk
Salt and pepper
TIP If any of this dish is left at the end of the meal, keep it in the
refrigerator. You can pan-fry it the next day with a little mat ganjang.
Enjoy with rice.
MEAT &
POULTRY
132

Pork bulgogi
DWAEJI-BULGOGI
돼지불고기
This is a delicious recipe combining pork and chilli, but it also becomes a three-in-one
dish when you make a bigger quantity. Combine it with a bowl of rice and vegetables,
a bibimbap or ramyeon – instant Korean noodles.
SERVES 4 Thinly slice the pork. Marinate the pork slices in the ginger syrup and
Preparation 25 minutes sugar for 20 minutes.
Resting 20 minutes Cut the carrot into three sections, then each section in half lengthways
Cooking 30 minutes and lastly into strips lengthways. Cut the zucchini into two sections, then
each section in half lengthways and lastly into strips lengthways. Cut the
INGREDIENTS onion in half, then into 1 cm (½ inch) wide slices. Cut the leek into 1 cm
(½ inch) sections diagonally.
700 g (1 lb 9 oz) pork
shoulder Mix the meat with the spicy marinade, gochujang, soy sauce, fermented
2 tablespoons ginger anchovy sauce and alcohol. Heat a frying pan. When hot, add the meat
syrup (page 202) and stir-fry for 20 minutes over a high heat. Add the vegetables. Stir-fry
for 10 minutes. When the vegetables have softened slightly, serve hot.
1 tablespoon sugar
You can also eat this like ssambap (page 156), if desired.
1 carrot
zucchini (courgette)
1 onion
(white part)
60 g (2¼ oz) spicy
marinade (page 148)
20 g (¾ oz) gochujang
chilli paste
anchovy sauce
2 tablespoons white
TIP In order to easily slice the meat, allow it to firm up for

3 to 4 hours in the freezer before cutting.
MEAT &
POULTRY
134

Beef japchae
JAPCHAE
잡채
This generous beef and vermicelli recipe is an iconic dish in Korea, and is often
cooked for family celebrations.
SERVES 4 Immerse the sweet potato vermicelli in cold water and leave to soak for
Preparation 25 minutes 2 hours, then drain.
Resting 2 hours Cut the meat into thin strips. Marinate with 2 tablespoons of the soy
Cooking 40 minutes sauce, 1 tablespoon of the sugar, ½ teaspoon of the garlic powder and
½ teaspoon of the pepper while you prepare the rest of the dish.
INGREDIENTS Cut the capsicum, carrot and zucchini into matchsticks. Thinly slice the
200 g (7 oz) sweet potato mushrooms and onion. Chop the leek. Beat the egg with a good pinch of
vermicelli salt. Cook a thin omelette in a hot oiled frying pan. Allow to cool, roll it
300 g (10½ oz) thick beef up gently and cut into thin strips.
steak Heat more vegetable oil in the frying pan over a high heat. Stir-fry the
6 tablespoons soy sauce carrot and zucchini, seasoning them with a pinch of salt. When the
4 tablespoons sugar vegetables have softened slightly, set them aside in a bowl. Do the same
1½ teaspoons garlic with the capsicum, then the mushrooms, then the onion. Stir-fry the
powder
marinated meat for 5 minutes. Set everything aside in the same bowl.
1 teaspoon pepper Prepare the sauce. Combine the water, 4 tablespoons of the soy
1 red capsicum (pepper) sauce, 3 tablespoons of the sugar, 1 teaspoon of the garlic powder and
1 carrot ½ teaspoon of the pepper. Heat 2 tablespoons of the sesame oil and the
chopped leek in a large pan over a medium heat. When the leek becomes
aromatic, add the vermicelli and sauce. Cook, stirring, for 5 minutes.
4 pyogo mushrooms
(shiitake) or oyster Pour the hot vermicelli into the bowl of vegetables. Cut the vermicelli
mushrooms with scissors, in one direction then in the other. Add the sesame seeds
and 2 tablespoons of the sesame oil and mix gently with your hands
½ onion
when the vermicelli have cooled slightly. Arrange the japchae on plates.
3 cm (1¼ inches) leek
Top the japchae off with the omelette strips and garnish with chopped
(white part) garlic chives.
1 egg
water
4 tablespoons sesame oil
seeds
5 garlic chives
Salt
MEAT &
POULTRY
136

Grilled pork maekjeok
MAEKJEOK
맥적
I have created my own twist on this very old marinated pork recipe by adding a hint
of lemon. You can also make it on the barbecue.
SERVES 4 Cut the leek leaves into 7 cm (2¾ inch) pieces. Cut the pork shoulder
Preparation 15 minutes into 2 cm (¾ inch) thick slices. Using a knife, score each slice on both
sides, making a grid pattern. Be careful not to cut through the slices.
Cooking 30 minutes
Mix the meat slices and leek pieces with the doenjang, mat ganjang,
preserved lemon, ginger, alcohol and sesame oil.
INGREDIENTS
3 green leek leaves Preheat the oven to 180°C (350°F). Place the pork slices, without
overlapping, on a grill rack with a roasting pan underneath. Place the
700 g (1 lb 9 oz) pork
pieces of leek around the meat with a few slices of preserved lemon,
shoulder (bone in)
if desired. Cook for 30 minutes.
80 g (2¾ oz) doenjang
fermented soybean After removing from the oven, discard the leek pieces. Cut the meat
into small bite-sized pieces using scissors. You can eat it like ssambap
paste
(page 156) if you like.
2 tablespoons mat
ganjang sauce
(page 146)
3 tablespoons
preserved lemon
(page 198)
1 teaspoon ground ginger
2 tablespoons white
NOTE Serve this dish with rice, soy sauce pickles (page 118),
any type of kimchi and ssamjang sauce (page 156).
MEAT &
POULTRY
138

Spicy beef and
vegetable soup
YUKGAEJANG
육개장
I like to prepare this spicy beef soup every winter. Without it, this season often seems endless to me!
SERVES 4 Cut the meat into approximately 15 cm (6 inch) wide pieces. Soak the
Preparation 25 minutes meat in cold water for 1½ hours to draw out the blood, changing the
water every 30 minutes, then drain. Bring the 1.5 litres (6 cups) water
Resting 2 hours
to the boil. Add the meat, alcohol, peeled garlic cloves and green leek
Cooking 1 hour
leaves. Cook over a medium heat for 40 minutes without covering after
boiling has resumed.
INGREDIENTS
Using a spoon, remove the foam from the surface of the broth. Separate
500 g (1 lb 2 oz) hanger
the broth from the meat, discarding the garlic and green leek leaves but
steak (onglet)
reserving the broth. When the meat is cool enough, shred it using your
1.5 litres (6 cups) water hands. Mix it with the spicy marinade and mat ganjang. Allow to stand.
50 ml (scant ¼ cup)
Meanwhile, wash the bean sprouts. Cut the mushrooms into 1.5 cm
white alcohol
(⅝ inch) slices. Cut the leek white into five sections of 5 cm (2 inches)
(soju or gin) each, then each section in half lengthways and each half section in four
3 garlic cloves lengthways (a width of 1 cm/½ inch is ideal).
2 green leek leaves
Heat the sesame oil and vegetable oil in a saucepan. When it heats
100 g (3½ oz) spicy
up, add the meat and stir-fry for 3 minutes. Add the leek white and soy
marinade (page 148) sauce and mix well, then add about 1 litre (4 cups) of the reserved broth.
3 tablespoons mat Cook over a high heat for 10 minutes after boiling has resumed. Add the
ganjang sauce mushrooms and bean sprouts and boil for a further 10 minutes. Season
(page 146) with salt and the pepper.
200 g (7 oz) bean sprouts
5 pyogo mushrooms
(shiitake) or oyster
mushrooms
(white part)
1 tablespoon neutral
vegetable oil
½ teaspoon pepper
Salt
NOTE You can serve this dish with rice and vegetable
or fish side dishes.
MEAT &
POULTRY
140

Beef and Chinese cabbage
doenjang soup
SOGOGI BAECHU DOENJANG-GUK
소고기배추된장국
This is a tasty soup made of cabbage, beef and fermented soybean paste that I usually
enjoy in the morning before a day’s work.
SERVES 4 Cut the half Chinese cabbage into two quarters. Remove the base. Cut
Preparation 15 minutes each quarter into approximately 2 cm (¾ inch) wide pieces. Wash and
drain. Pat the beef with paper towel to absorb excess blood. Cut the
Cooking 30 minutes
beef into bite-sized pieces. Crush the garlic.
INGREDIENTS Heat the sesame oil in a pot over a high heat. Add the meat, garlic and
½ Chinese cabbage mat ganjang. Sauté until the outside of the beef is cooked. Pour in the
water and bring to the boil. Add the cabbage and doenjang. Leave to
300 g (10½ oz) thick beef
simmer for another 15 minutes over a medium heat.
steak
4 garlic cloves
2 tablespoons mat
ganjang sauce
(page 146)
1 litre (4 cups) water
70 g (2½ oz) doenjang
fermented soybean
paste
NOTE Serve this soup with rice, stir-fried green beans (page 64)
or a variety of kimchi.
MEAT &
POULTRY
142

Korean chicken
soup
YEONGGYE-BAEKSUK
영계백숙
SERVES 3 Clean the poussins well to remove any remaining feathers or down.
Preparation 25 minutes Remove any excess fat and skin with scissors. Detach and discard the
parson’s nose.
Cooking 1 hour
Peel the garlic cloves. Place the turnip, peppercorns, leek leaves, onion,
INGREDIENTS ginger and half the garlic in a cotton muslin bag and secure. Pour the
3 poussins water into a saucepan and place the bag in the water. Bring to the boil.
Immerse the poussins in the boiling water and add the alcohol. Return
2 heads garlic
to the boil, reduce the heat to medium and cook for 20 minutes. Add the
¼ turnip
remaining garlic, goji berries and jujubes. Cook for 20 minutes.
20 large black peppercorns
3 green leek leaves Reduce the heat to low and cook for another 10 minutes. Using a spoon,
remove the fat from the surface of the broth. Serve each poussin in an
½ onion
individual bowl. Add the broth with the garlic, jujube and goji berries.
10 g (¼ oz) fresh ginger Add 20 chive stalks and thin slices of leek white to each bowl.
2 litres (8 cups) water
100 ml (scant ½ cup) white
Enjoy with a mixture of salt, pepper and a pinch of sesame seeds served
in a small dish for each guest. Tear off pieces of the poussin and dip into
this mixture. You can also season the soup with this mixture, if desired.
20 g (¾ oz) goji berries
3 dried jujubes
60 chive stems
(white part)
Sesame seeds
Salt and pepper
TIPS To finish the broth, it is customary to add rice once there is

no meat left. Serve this soup with white radish kimchi (page 94) or chive
kimchi (page 96).
NOTE Samgyetang is another soup using a whole poussin, which

differs from this one by the addition of ginseng. If you want to make a
samgyetang, you can add fresh or powdered ginseng root (10 g/¼ oz)
to the pan at the same time as the poussin.
MEAT &
POULTRY
144

Mat ganjang sauce
MAT GANJANG
맛간장
This reworked soy sauce recipe is truly magic. It enhances all dishes that use traditional soy sauce.
FOR A 250 ML (9 FL OZ) Peel the onion and turnip. Roughly chop the leek leaves. Cut thin rounds
JAR of lemon and thin slices of apple. Peel the garlic cloves.
Preparation 15 minutes Bring the soy sauce, water, alcohol, fermented anchovy sauce, turnip,
Cooking 20 minutes leek, onion, garlic and peppercorns to the boil in a saucepan, covered.
Resting 15 minutes Simmer for 10 minutes over a medium heat. Add the lemon and apple
and simmer for 10 minutes, covered.
INGREDIENTS Turn off the heat and remove the lid. Allow to cool for 15 minutes. Strain
¼ onion the sauce with a fine mesh sieve. Crush the ingredients to get as much
¼ turnip juice out as possible, then discard. Pour the sauce into a pre-sterilised jar
2 green leek leaves or bottle (page 118).
1⁄3 lemon Allow to cool to room temperature before closing the jar or bottle.
1⁄3 apple Keeps for about 3 weeks in the refrigerator.
4 garlic cloves
170 ml (2⁄3 cup) soy sauce
130 ml (½ cup) water
65 ml (¼ cup) white
anchovy sauce
10 large black
peppercorns
MEAT &
POULTRY
146

Spicy marinade
MAEUN YANGNYEOMJANG
매운 양념장
FOR A 750 ML (26 FL OZ) Peel the onions and process in a small food processor. Peel the garlic
JAR cloves and crush.
Preparation 10 minutes
Mix the garlic and onion with the gochugaru, fermented anchovy sauce
and ginger syrup. The consistency should be quite thick. If the marinade is
INGREDIENTS too liquid, add more gochugaru. Pour the sauce into a pre-sterilised jar or
2 onions bottle (page 118).
2 heads garlic This sauce keeps for about 6 months in the refrigerator.
260 g (9¼ oz) gochugaru
chilli powder
fermented anchovy sauce
TIP If you need to wet the onion to process it properly, use anchovy
ginger syrup (page 202)
sauce instead of water.
Barbecue marinade
BULGOGI YANGNYEOM
불고기 양념
FOR 700 G (1 LB 9 OZ) Peel the onion and ginger. Peel and remove the core from the pear. Peel
MEAT the garlic cloves. Process everything together in a small food processor.
Preparation 10 minutes
Combine the processed ingredients with the soy sauce, alcohol, honey,
sugar and pepper.
INGREDIENTS
1 onion This sauce can be kept for 1 week in the refrigerator. However, it is best
to marinate the meat just after the sauce has been made. The marinated
5 g (⅛ oz) fresh ginger
meat can be kept for 2 days.
½ pear
6 garlic cloves
soy sauce
2 tablespoons honey
35 g (1¼ oz) sugar
1 teaspoon pepper
MEAT &
POULTRY
148

Beef bulgogi ssambap
BULGOGI SSAMBAP
불고기 쌈밥
The recipe for bulgogi embodies the soul of Korean cuisine. Eaten like ssambap
(page 156), this is a wonderful dish to share with friends and family.
SERVES 4 Cut the thinly sliced beef into bite-sized strips. Pour the barbecue
Preparation 25 minutes marinade and sesame oil over the meat and mix to coat the meat well.
Leave to rest in the refrigerator for at least 12 hours.
Resting 12 hours
Cooking 10 minutes Cut the onion and mushrooms into strips, the carrot into matchsticks and
the leek white into 5 mm (¼ inch) slices diagonally.
INGREDIENTS Heat a frying pan. When it is hot, place the meat and marinade into the
700 g (1 lb 9 oz) prime rib pan and spread over the entire surface. Add the vegetables. Stir regularly
of beef, very thinly sliced for about 10 minutes until the meat is completely cooked.
Barbecue marinade Wash the cos leaves and fill with a bite-sized amount of rice and a touch
(page 148) of ssamjang sauce. Wash the endive leaves and fill with a slice of the
1 tablespoon sesame oil white radish pickles, a bite-sized amount of rice and a touch of ssamjang
½ onion sauce. Eat the leaves filled with the meat.
3 pyogo mushrooms The meat can be kept raw in its marinade in the refrigerator for up to
(shiitake) or button 2 days.
mushrooms
½ carrot
(white part)
Ssambap filling
½ cos lettuce
Cooked white rice, hot
(page 10)
Ssamjang sauce
(page 156)
1 endive
White radish pickles
(page 122)
TIP If you run out of time, you can simply serve this dish with a bowl
of white rice.
MEAT &
POULTRY
150

Korean
beef patties
TTEOKGALBI
떡갈비
MAKES 6 PATTIES Finely chop the onion and carrot. Pat the meat with paper towel to
Preparation 10 minutes remove any excess blood. Mix the meat with the onion, carrot, soy sauce,
sugar, ginger syrup, sesame oil, salt, pepper and egg yolk until well
Cooking 15 minutes
combined. The texture should be like a paste.
INGREDIENTS Divide into six portions. Flatten each portion in your hands to obtain
1 onion even-shaped patties about 1 cm (½ inch) thick. Press in the middle of
each patty with your thumb to create an indent.
½ carrot
600 g (1 lb 5 oz) beef Heat a frying pan. When it is hot, place the patties in the pan with the
mince indent facing up. Cook for a total of 5 minutes, turning regularly to
6 tablespoons soy sauce prevent the meat from burning. Add the water. Cover and cook for
10 minutes, turning halfway through.
4 tablespoons sugar
2 tablespoons ginger Serve on a bed of chives and sprinkle with some crushed pine nuts.
syrup (page 202)
1 teaspoon salt
1 pinch pepper
1 egg yolk
1 tablespoon water
Chives
Pine nuts
NOTE I also like to use this beef mince recipe to make burgers by
adding a few white radish pickle slices (page 122) instead of gherkins,
seasonal vegetables, Cheddar cheese and mayonnaise.
MEAT &
POULTRY
152

Thinly sliced
grilled ribs
LA GALBI
LA 갈 비
LA galbi is always the first dish I eat when I return to Korea. My mother prepares it for me
as soon as I arrive to welcome me. It’s a family tradition that we have shared since I left.
SERVES 4 Immerse the meat in a bowl of cold water and leave for 2 hours, changing
Preparation 10 minutes the water every 30 minutes before draining.
Resting 14 hours Cut the leek into four pieces, then cut each piece in half lengthways.
Cooking 15 minutes Peel and purée the kiwifruit in a small food processor. Pour the barbecue
marinade, the soy sauce, kiwi and sesame oil over the meat and mix to
INGREDIENTS coat well. Mix with the leek. Leave to rest in the refrigerator for at least
12 hours.
1 kg (2 lb 4 oz) beef short
ribs with bones, cut into Heat a cast-iron chargrill pan or frying pan over a high heat. Place the
thin slices meat slices and leek pieces into the pan. Cook for 7 minutes on each side
20 cm (8 inches) leek over a medium heat.
(white part) Cut the meat between the pieces of bone with scissors before serving.
1 kiwifruit You can eat this like ssambap (page 156), if desired, or simply with rice
Barbecue marinade and Chinese cabbage kimchi (page 90).
(page 148)
NOTE The meat can be kept raw in its marinade in the refrigerator
for up to 3 days.
MEAT &
POULTRY
154

Korean ssambap table
SSAMBAP
쌈밥
Ssambap is not just a dish, it is a way of eating in Korea, a meal that is eaten in the manner of the ‘ssam’.
The principle is to pack cooked rice (‘bap’ in Korean) and other ingredients to each person’s liking into
a lettuce and/or cabbage leaf at the table.
The recipe I am including here is for ssamjang sauce, which is essential when preparing ssambap at
home. You will also need to set the table with:
• a meat recipe: Korean barbecue pork (page 166), pork bulgogi (page 134),
grilled pork maekjeok (page 138) or beef bulgogi (page 150)
• small side dishes: kimchi, pickles, raw and cooked vegetables
• a stew recipe: most often doenjang vegetable stew (page 158)
• several varieties of green salad
• 1⁄2 steamed white cabbage
• a bowl of rice
To eat, take a large lettuce leaf and arrange a steamed white cabbage leaf on top (A-B), then add
some rice, a touch of ssamjang sauce, a piece of meat and 1 or 2 small side dishes of your choice (C).
Wrap the outer leaf around the filling (D-E), then enjoy (F).
Steamed white cabbage Ssamjang sauce

SERVES 4 SERVES 4
Preparation 5 minutes Preparation 10 minutes
Cooking 25 minutes
INGREDIENTS
INGREDIENTS 40 g (1½ oz) gochujang chilli paste,
1⁄2 white cabbage 30 g (1 oz) doenjang fermented soybean paste,
1 teaspoon sugar, 1 tablespoon sesame oil,
Discard the outer leaves of the cabbage. Cut into ½ tablespoon sesame seeds, 2 crushed garlic cloves
two quarters, wash and drain. Place a steamer
tray or basket in a saucepan. Add water to come Mix all the ingredients together. The sauce will
up to 1 cm (½ inch) below the tray. Place the keep for 2 weeks in a sealed container in the
cabbage quarters on one of the inner sides. fridge.
Cover and bring to the boil over a high heat,
then lower the heat to medium and cook for
15 to 20 minutes. Turn off the heat and stand
for 5 minutes, covered.
MEAT &
POULTRY
156

A B C
E F

Doenjang
vegetable stew
DOENJANG-JJIGAE
된장찌개
This stew made with vegetables and fermented soybean paste is ideal as a side to a Korean barbecue.
SERVES 4 Heat the water in a saucepan over a high heat. Clean the piece of dasima
Preparation 15 minutes seaweed under running water and add it to the saucepan.
Cooking 20 minutes Cut the carrot into 1 cm (½ inch) thick quarter rounds. Roughly chop the
onion. When the water boils, add the carrot and onion.
INGREDIENTS Cut the zucchini into 1.5 cm (⅝ inch) thick quarter rounds and add them
600 ml (2 cups) water to the broth as soon as boiling resumes. Cook for 10 minutes. Meanwhile,
12 cm (4½ inch) square cut the leek into 1 cm (½ inch) thick diagonal slices and the tofu into
dasima seaweed (kombu) 2 cm (¾ inch) thick cubes. Remove the mangadak mushroom stems and
1 carrot wash them (for button mushrooms, cut into quarters). Cut the chilli into
1 onion 1 cm (½ inch) thick sections and wash well under running water while
removing the seeds.
½ leek (white part) After 10 minutes, add the doenjang, leek, mushrooms, tofu and chilli.
150 g (5½ oz) mangadak When boiling resumes, simmer for 5 minutes. Finish the seasoning
mushrooms (shimeji) or
by adding more doenjang to your taste. For a spicier version, add the
gochugaru chilli powder.
button mushrooms
½ green chilli
fermented soybean
paste
1 teaspoon gochugaru
chilli powder (optional)
MEAT &
POULTRY
158

Lettuce salad
with kimchi sauce
SANGCHU-GEOTJEORI
상추겉절이
This is a side dish I often prepare instead of kimchi or small vegetable dishes when we
have an impromptu barbecue.
SERVES 4 Wash the lettuce, drain it and roughly tear the leaves. Thinly slice the
Preparation 10 minutes onion and immerse in a bowl of water with a few drops of vinegar. Allow
to soak for 5 minutes before draining. Cut the carrot into matchsticks.
INGREDIENTS Mix the lettuce with the onion, carrot, gochugaru, soy sauce, fermented
½ lettuce anchovy sauce, apple vinegar, sugar, garlic powder, sesame oil and
½ onion sesame seeds. Serve.
½ carrot
chilli powder
anchovy sauce
apple cider vinegar
2 tablespoons sugar
seeds
NOTE This salad is best eaten as soon as it is made. You can serve it
with grilled or sautéed marinated meat or as a side instead of kimchi.
MEAT &
POULTRY
160

Leek salad
PA-MUCHIM
파무침
The combination of leek and grilled pork belly is a real delight. Although cutting the
leek may seem a bit long when you are preparing it, once the dish is served you will
realise the effort really was worth it.
SERVES 4 Wash the leek whites. Cut them in half lengthways.

Preparation 20 minutes Divide the inner leaves and outer leaves into two piles. Fold each pile
Resting 10 minutes in half, then finely chop lengthways. Immerse the thin strips of leek in a
bowl of water with a few drops of vinegar. Allow to soak for 10 minutes
INGREDIENTS before draining.
4 leeks (white part) Combine the leek, gochugaru, soy sauce, fermented anchovy sauce,
1 tablespoon gochugaru apple vinegar, sugar, garlic powder, sesame oil and sesame seeds in
chilli powder a bowl. Serve.
anchovy sauce
apple cider vinegar
2 tablespoons sugar
seeds
NOTE This salad is best eaten as soon as it is made. It is most often

served as a garnish for Korean barbecue pork (page 166).
MEAT &
POULTRY
162

Korean barbecue pork
SAMGYEOPSAL
삼겹살
Samgyeopsal is the Korean name for pork belly, but also refers to the preparation of barbecued pork belly
and grilled vegetables. It is often eaten ssambap-style (page 156). A pork barbecue is an opportunity to
gather around for a convivial meal with family or friends. A traditional or cast-iron frying pan is placed on a
stove in the centre of the table or an electric grill is used to cook the meat during the meal instead of serving
it already cooked. The pork can be served with leek salad (page 162), which goes well with pork and other
ingredients used for ssambap. Below are some tips for organising your Korean pork belly barbecue.
SERVES 4 Pork belly

Preparation 10 minutes Heat a cast-iron chargrill pan, frying pan or table grill. When it is hot,
Cooking 10 minutes place the slices of pork belly on the hot pan or grill. Sprinkle with sea
salt and pepper. After 3 to 5 minutes, when the blood rises on the visible
side of the meat, turn over. The first side should be browned. Add the
INGREDIENTS
prepared vegetables (see below) around the meat. Cook for 3 to 5
1 kg (2 lb 4 oz) unseasoned minutes; when the blood rises to the surface, turn again. After 3 minutes,
pork belly, sliced cut the meat with scissors. Each guest can then serve themselves.
8 button mushrooms
2 saesongyi mushrooms Vegetables
(king oyster mushrooms) Button mushrooms: Remove the stem. Place the mushroom cup upside
down on the grill. When the cup fills with juice, add a little salt. Enjoy.
1 onion
Saesongyi mushrooms: Cut into 5 mm (¼ inch) slices from top to bottom.
300 g (10½ oz) Chinese Cook each side until golden brown. Eat with ssamjang sauce.
cabbage kimchi (page 90) Onion: Cut into 1 cm (½ inch) thick rounds. Cook each side until golden
Ssamjang sauce brown. Pack in a ssam or simply dip in ssamjang sauce.
(page 156) Chinese cabbage kimchi: It is eaten raw, but it can also be cooked on
Sea salt and pepper the grill.
Fried rice Fried rice

2 bowls cooked white rice Towards the end of the barbecue, when there are only a few ingredients
(page 10) left on the grill, you can end the meal by making fried rice. To do this, add
the fried rice ingredients and mix them with those already on the grill. You
1 egg yolk
can also add some leek salad (page 162) and fry it together with the rice
if you like.
A little gim seaweed (nori)
TIP If you want to enjoy a simple one-plate meal, cook the meat in
a frying pan. Season each slice of pork belly with 1 pinch garlic powder,
salt and pepper. Top with lettuce salad with kimchi sauce (page 160)
and ssamjang sauce (page 156).
MEAT &
POULTRY
166

FISH &
SEAFOOD
생선과 해산물
In Korea, the sea is a treasure trove. We eat fish in all
its forms: raw, grilled, steamed or simmered. In this
chapter, you will discover new ways of cooking fish
with traditional as well as more modern recipes.

Grilled mackerel
GODEUNGEO-GUI
고등어구이
Mackerel is one of the most commonly eaten fish in Korea. We use it for main dishes
but also as a side. It brings a uniqueness to the flavours on the table.
SERVES 4 Gut the mackerel; cut off the head, fins and tail.
Preparation 15 minutes Open the belly of the fish in half by inserting a knife and sliding it along
Resting 30 minutes the backbone. Open out the two fillets. They must remain connected
Cooking 40 minutes to the backbone. If traces of blood remain, scrape them lightly to remove
any bitterness.
INGREDIENTS Sprinkle 2 pinches of coarse sea salt on each side of the flesh and rub
2 large mackerel gently into the fish using your hands for 2 minutes. Leave to rest for
8 pinches coarse sea salt 30 minutes.
4 tablespoons neutral Heat a cast-iron chargrill pan or frying pan with 2 tablespoons of the
vegetable oil vegetable oil. When it is hot, place the first fish in the pan, skin side
down. Grill over a high heat for 5 minutes, covered. Reduce the heat to
low and cook for another 10 minutes. When the flesh has turned white,
turn the fish over. Cook again over a high heat for 5 minutes, covered.
Repeat for the second fish. Serve hot.
NOTE Eat this dish with rice, beef and Chinese cabbage
doenjang soup (page 142) and Chinese cabbage salad with kimchi
sauce (page 114) or any type of kimchi.
FISH &
SEAFOOD
170

Kimchi mackerel
GODEUNGEO KIMCHI-JORIM
고등어 김치조림
Mackerel sold in Korea are usually quite large. Choose fleshy ones and combine them
in this dish with kimchi to bring out all the flavours.
SERVES 4 Gut the mackerel; cut off the head, fins and tail.
Preparation 20 minutes Cut each mackerel into three sections. Cut the onion into 1 cm (½ inch)
Cooking 45 minutes wide slices. Cut the leek into 1 cm (½ inch) thick sections diagonally.
Prepare the sauce by mixing the spicy marinade, doenjang, mat ganjang,
INGREDIENTS ginger syrup and alcohol.
500 g (1 lb 2 oz) mackerel
½ onion
Place the kimchi, without cutting it, in the bottom of a saucepan (ideally
a whole ¼ cabbage). Add the mackerel pieces on top of the kimchi. Pour
in the water, then the sauce, making sure the fish is well covered. Add the
(white part) onion. Bring to the boil over a high heat, partially covered, then simmer
30 g (1 oz) spicy marinade for 30 minutes over a medium–low heat. Add the leek and gently mix the
(page 148) ingredients once only. Simmer for an additional 10 minutes.
25 g (1 oz) doenjang
fermented soybean paste
2 tablespoons mat
ganjang sauce (page 146)
1 tablespoon ginger syrup
(page 202)
300 ml (1¼ cups) water
FISH &
SEAFOOD
172

Fish paste
EOMUK
어묵
Eomuk is the main ingredient in many Korean dishes. It is rare to find it in the West,
so I prepare it myself in order to be able to cook my other recipes.
MAKES 500 G (1 LB 2 OZ) Finely chop the spring onion and carrot. Peel the prawns and remove
Preparation 25 minutes the veins. Gut the squid, remove the skin and clear the central beak.
Purée the prawns, squid and fish together in a small food processor (A).
Cooking 20 minutes
Combine this mixture with the vegetables, starch, all but 1 teaspoon of
the flour, the egg whites (keep the yolks to eat on a bowl of rice, mixed
INGREDIENTS with soy sauce), the salt and pepper (B).
Heat the oil to 170°C (340°F). Sprinkle the remaining flour on a chopping
carrot
board. Take about 70 g (2½ oz) of the dough and place it on the board
200 g (7 oz) raw prawns
(C). Using a flat steel spatula, form a cylinder with the dough by rolling it
100 g (3½ oz) squid over the flour (D). Place the cylinder on the spatula and gently immerse
300 g (10½ oz) cod fillet it in the oil by sliding it in using a chopstick (E). Proceed in the same way
20 g (¾ oz) potato starch to form more cylinders until the dough is used up. Cook each cylinder
30 g (1 oz) plain for 7 minutes, then remove from the oil and drain for a minimum of
(all-purpose) flour 5 minutes. Fry again in the oil for 2 minutes and allow to drain again.
2 egg whites Serve on a skewer with a little ketchup (F).
1 pinch salt
1 pinch pepper
700 ml (scant 3 cups)
neutral vegetable oil
TIP Fish paste can be used as an ingredient in other dishes. It can be

kept for 2 days in the refrigerator. You can also freeze it.
FISH &
SEAFOOD
174

A B C
E F

Steamed sea bream
DOMI-JJIM
도미찜
SERVES 2 Using a knife, gently scrape the outside of the sea bream
Preparation 30 minutes in the opposite direction to the scales to remove them.
Clean the fish, carefully cleaning the tail and fins by rubbing
Resting 20 minutes
well between two fingers. Thoroughly clean the inside and
Cooking 30 minutes gills under running water. Mix together the soju, sea salt,
ground ginger and pepper. Massage the sea bream with
INGREDIENTS this marinade, inside and out. Set aside for 15 minutes.
1 whole sea bream, gutted
Prepare the topping. Separate the egg white from the yolk.
3 tablespoons white alcohol (soju or gin)
Season both with a little salt and beat separately. Make a
2 teaspoons sea salt thin omelette in a hot oiled frying pan with the white, then
2 teaspoons ground ginger with the yolk; cut them into strips. Cut the mushrooms into
½ teaspoon pepper matchsticks and mix with ginger syrup and mat ganjang
6 green leek leaves sauce. Stir-fry for 3 minutes in a little neutral oil. Cut the
5 g (⅛ oz) fresh ginger carrot into matchsticks and stir-fry for 3 minutes in a little
½ lemon neutral oil, sprinkling with a pinch of salt. Repeat with the
zucchini. Finish by shredding the white part of the leek.
Topping
Make three large cuts on each side of the sea bream at a
1 medium egg 30-degree angle. Place a steamer basket into a Dutch oven
2 pyogo mushrooms (shiitake) and pour water up to 2 cm (¾ inch) below the basket. Lay
½ tablespoon ginger syrup (page 202) the green leek leaves, sliced fresh ginger and thinly sliced
1 tablespoon mat ganjang sauce lemon in the basket. Place the sea bream on top and
(page 146) pour the remaining marinade over. Cover and bring to the
carrot boil. Simmer for 15 minutes over a medium heat, keeping
covered. Turn off the heat and stand for 5 minutes without
zucchini (courgette)
removing the lid. Open and allow to cool for a few minutes.
½ leek (white part)
Neutral vegetable oil Mix the sauce ingredients together. Place the sea bream
Salt
on the bed of shredded white leek. Lay each of the topping
ingredients on top. Eat by taking some fish flesh and
Sauce topping and dipping in the sauce.
2 tablespoons apple or apple
cider vinegar
½ tablespoon sugar
½ teaspoon mustard
FISH &
SEAFOOD
176

Cod rolls
SEANGSEON-MARIGUI
생선말이구이
SERVES 2 Grate the carrot. Thinly slice the mushrooms. Cut the chives into 5 cm
Preparation 25 minutes (2 inch) pieces. Wash and drain the bean sprouts. Cut the fish into slices
about 12 cm (4½ inches) long and 1 cm (½ inch) wide.
Cooking 10 minutes
On each piece of fish, place a little carrot, a few chives, 1 mushroom
INGREDIENTS slice and a few bean sprouts. Roll the fish to enclose the ingredients
carrot and secure with a small wooden toothpick.
2 pyogo mushrooms For the marinade, mix the wine, ginger syrup, mat ganjang, sesame oil
(shiitake) and pepper. Heat a frying pan coated with the vegetable oil over a
4 garlic chives medium heat. When the oil begins to heat, place the fish rolls into the
80 g (2¾ oz) bean sprouts pan. Fry for 3 minutes, turning to cook the entire surface of the rolls.
Add the marinade. Simmer over a low heat for 5 minutes, turning the
400 g (14 oz) cod fillet
rolls gently so that they do not come apart.
2 tablespoons white wine
1 tablespoon ginger syrup Remove the toothpicks before serving.
(page 202)
4 tablespoons mat
ganjang sauce
(page 146)
1 pinch pepper
vegetable oil
FISH &
SEAFOOD
178

Fish fritters
SEANGSEON-TUIGIM SALAD
생선튀김 샐러드
Here is a reimagined and lighter version of fish and chips – delicious homemade fish fritters
served on a small salad.
SERVES 4 Wash and roughly chop the lettuces. Thinly slice the onion. Immerse
Preparation 30 minutes the sliced onion in cold water with a few drops of vinegar for 5 minutes,
then drain. Mix all the sauce ingredients together to make the sauce.
Cooking 10 minutes
Cut the fish into rectangular pieces 3 cm (1¼ inches) thick, 5 cm
INGREDIENTS (2 inches) wide and about 7 cm (2¾ inches) long. Generously sprinkle
¼ iceberg lettuce each piece with salt, pepper and garlic powder and set aside to marinate
for 5 minutes. Beat the eggs. Coat each piece of fish with flour, then
¼ soft lettuce
beaten eggs, then panko breadcrumbs.
½ onion
700 g (1 lb 9 oz) white fish Heat the vegetable oil to 170°C (340°F). Drop the pieces of fish into
2 medium eggs the oil and cook for 7 minutes. Carefully remove them. Place them in a
colander and allow to drain for 5 minutes. Fry again for 3 minutes and
80 g (2¾ oz) plain
drain again for 5 minutes.
(all-purpose) flour
120 g (4¼ oz) panko Spread the salad and onion pieces on a serving dish. Drizzle with sauce.
breadcrumbs
Arrange the fish fritters on top.
vegetable oil
Garlic powder
Salt and pepper
Sauce
4 tablespoons mat
ganjang sauce
(page 146)
2 tablespoons sugar
apple cider vinegar
3 tablespoons mineral
water
1 pinch pepper
NOTE The white fish can be replaced by salmon.
FISH &
SEAFOOD
180

Squid rolls with crudités
OJINGEO-MARI
오징어말이
In Korea, this recipe of small rolls made from squid and vegetables is traditionally cooked
for house-warming parties. I like to prepare it when I invite guests for pre-dinner drinks.
FOR 4 ROLLS Remove the squid tube skins and central clear beak if needed, then wash
Preparation 25 minutes and drain. Open the tubes in half. On the outer surface of the squid, score
Cooking 5 minutes a very tight grid pattern with a sharp knife without piercing.
Bring a pot of salted water to the boil. Immerse the squid tubes in the
INGREDIENTS water. Cook for 5 minutes, then drain. Leave to cool.
4 squid tubes
Cut the capsicums and carrot into 5 mm (¼ inch) matchsticks. Using a
½ red capsicum (pepper) knife, remove the central part of the cucumber with the seeds; only the
½ yellow capsicum outer part will be used. Cut into matchsticks.
(pepper)
In each squid tube arrange 5 slices of white radish pickles, some carrot,
carrot
cucumber and capsicum. Close by rolling up. Pierce the roll every 2 cm
10 cm (4 inch) piece (¾ inch) with toothpicks. Cut between each toothpick to make small rolls.
cucumber
Mix together your choice of sauce ingredients (spicy or non-spicy) and
20 slices white radish
enjoy by dipping squid rolls in the sauce.
pickles in rounds
(page 122)
Spicy sauce
25 g (1 oz) gochujang
chilli paste
1 tablespoon apple or
apple cider vinegar
1 tablespoon sugar
1 tablespoon preserved
lemon (page 198)
½ tablespoon soy sauce
Non-spicy sauce
½ tablespoon sugar
apple cider vinegar
½ teaspoon mustard
2 chives, chopped
FISH &
SEAFOOD
182

Doenjang
scallop soup
SIGEUMCHI DOENJANG-GUK
시금치 된장국
This is a simple and delicious soup made with spinach, scallops and doenjang paste,
which I like to enjoy in winter to warm me up.
SERVES 4 Wash the fresh spinach thoroughly and drain. Rinse the scallops and drain.
Preparation 5 minutes Bring the water to the boil. Add the doenjang fermented soybean paste.
Cooking 10 minutes When the doenjang is well dissolved, add the scallops.
As soon as boiling resumes, cook for 5 minutes, then add the spinach. Let
INGREDIENTS the spinach wilt for about 3 minutes. Add the mat ganjang. Check the
250 g (9 oz) fresh spinach seasoning and add salt as needed.
200 g (7 oz) small
scallops
1.5 litres (6 cups) water,
preferably from the
3rd white rice wash
(page 10)
fermented soybean
paste
4 tablespoons mat
ganjang sauce
(page 146)
Salt
FISH &
SEAFOOD
184

DESSERTS
& DRINKS
다과
From delicious desserts, little biscuits and beautiful
rice balls to hot and cold drinks, this chapter will
introduce you to the gourmet world of sweet Korean
flavours through irresistible recipes.

Hotteok pancakes
HOTTEOK
호떡
MAKES 6 PANCAKES Warm the milk and water. Combine with the yeast and white sugar.
Preparation 15 minutes Stand for 5 minutes.
Resting 2 hours Tip the plain flour, glutinous rice flour and salt into a bowl. Add the
Cooking 1 hour water and milk mixture gradually, stirring after you pour in each third.
Put on a pair of gloves and oil them liberally with the neutral oil, then
INGREDIENTS mix the dough using your hands. The dough must be smooth and sticky.
Cover and allow to stand for 2 hours at room temperature.
50 ml (scant ¼ cup) milk
200 ml (generous ¾ cup) Crush the nuts and seeds and mix them with the brown sugar and
water cinnamon.
5 g (⅛ oz) dry baker’s In a 9 cm (3½ inch) diameter frying pan, heat a layer of vegetable oil.
yeast Put on gloves and oil them liberally. Take a generous handful of dough
15 g (½ oz) white in your hand (A). Spread it out slightly, make an indent in the middle (B)
(granulated) sugar and add a heaped tablespoon of the nut and seed filling (C). Close by
200 g (7 oz) plain
stretching the edges of the dough upwards to cover the filling (D).
(all-purpose) flour Place the filled dough in the frying pan. Press gently with an oiled metal
70 g (2½ oz) glutinous rice pusher (or use an oiled spatula) to obtain a round shape without piercing
flour the dough (E). Turn over halfway through cooking or after about 5 minutes.
Both sides should be nicely golden brown. Make 6 pancakes in total and
1 teaspoon salt
serve (F).
Filling
30 g (1 oz) nut and seed
mix: hazelnuts, walnuts,
sunflower seeds and
pepitas (pumpkin seeds)
60 g (2¼ oz) brown sugar
1 teaspoon ground
cinnamon
DESSERTS
& DRINKS
188

A B C
E F

Matcha and white chocolate
hotteok pancakes
NOKCHA-HOTTEOK
녹차호떡
Once you have learnt the technique for this recipe, have fun playing with the flavour
of the dough and your choice of favourite fillings, especially with the quality
chocolates you can now find in stores.
MAKES 6 PANCAKES Warm the water, add the yeast and white sugar, then mix together.
Preparation 15 minutes Stand for 5 minutes. Warm the milk, add the matcha powder and mix.
Mix the matcha milk with the sweetened water with the yeast.
Resting 2 hours
Cooking 1 hour Tip the plain flour, glutinous rice flour and salt into a bowl Pour in the
water and matcha milk mixture gradually, stirring after you pour in each
INGREDIENTS third. Put on a pair of gloves and oil them liberally with the neutral oil,
then mix the dough using your hands. The dough must be smooth and
sticky. Cover and allow to stand for 2 hours at room temperature.
water
5 g (⅛ oz) dry baker’s Cut the white chocolate into pieces and crush the hazelnuts. Combine
yeast the chocolate, hazelnuts and vanilla powder.
25 g white (granulated) In a 9 cm (3½ inch) diameter frying pan, heat a layer of vegetable oil.
sugar Put on gloves and oil them liberally. Take a generous handful of dough in
50 ml (scant ¼ cup) milk your hand. Spread it out slightly, make an indent in the middle and add a
2 tablespoons matcha
heaped tablespoon of the hazelnut-chocolate filling. Close by stretching
the edges of the dough upwards to cover the filling.
green tea powder
200 g (7 oz) plain Place the filled dough in the frying pan. Press gently with an oiled metal
(all-purpose) flour pusher (or use an oiled spatula) to obtain a round shape without piercing
the dough. Turn over halfway through cooking or after about 5 minutes.
70 g (2½ oz) glutinous rice
Both sides should be nicely golden brown. Make 6 pancakes in total,
flour
perhaps serving with a scoop of vanilla ice-cream and some berries.
1 teaspoon salt
Filling
50 g (1¾ oz) white
cooking chocolate
30 g (1 oz) hazelnuts
1⁄3 teaspoon vanilla
powder
DESSERTS
& DRINKS
190

Sweet rice balls
GYEONGDAN
경단
This is the first recipe I learnt to cook when I was in high school in Korea. Vary the
flavours of these cute little glutinous rice balls to your liking. I recommend enjoying
them with a nice hot cup of tea.
FOR 25 BALLS Tip the glutinous rice flour, salt and 10 g (¼ oz) of the sugar into a bowl.
Preparation 40 minutes Gradually add the boiling water to the bowl in stages, using a tablespoon
to mix together first, then using your hands with each addition as it cools.
Resting 10 minutes
Ensure that the water always remains boiling and repeat this process
Cooking 10 minutes
until you obtain a thick, smooth dough, like playdough. Once it is smooth,
knead it vigorously for 5 minutes. Cover the dough with a damp tea towel
INGREDIENTS and stand for 10 minutes at room temperature.
200 g (7 oz) glutinous rice
Crush the biscuits with a spoon through a fine mesh sieve to make
flour
a fine powder. Mix 10 g (¼ oz) of the biscuit powder with the matcha,
½ teaspoon salt 10 g (¼ oz) with the chocolate powder and 10 g (¼ oz) with the sweet
30 g (1 oz) white potato powder.
(granulated) sugar
Divide the dough into 12 g (½ oz) portions. Make small balls. Press in
100–150 ml (approx. the centre of each ball to form an indent and fill with 5 g (⅛ oz) red
½ cup) boiling water bean paste. Close the ball over the paste and roll each ball in the
30 g (1 oz) sponge finger potato starch.
biscuits
Immerse the balls in a saucepan of boiling water. As soon as they rise
5 g (⅛ oz) matcha green to the surface, wait 2 minutes, then scoop them up using a skimmer.
tea powder Place them in a bowl of cold water, then in a second bowl of cold
5 g (⅛ oz) chocolate water. Drain and roll in the remaining 20 g (¾ oz) sugar.
powder
Roll the balls, one at a time, in the powder of your choice: chocolate,
5 g (⅛ oz) purple sweet matcha or sweet potato.
potato powder
125 g (4½ oz) sweet red
bean paste (anko)
30 g (1 oz) potato starch
DESSERTS
& DRINKS
192

Dalgona biscuits
DALGONA
달고나
In Korea, this sweet used to be prepared at small stands outside schools. If children
were able to separate the shape from the rest of the biscuit without breaking it,
they were given a free sweet by the stallholders as a reward.
FOR 1 BISCUIT Pour the sugar into a stainless steel ladle. Light a gas burner and hold
Preparation 5 minutes the ladle over it. Mix the sugar with a disposable wooden chopstick,
raising and lowering the ladle while mixing to control the temperature
Cooking 5 minutes
without burning.
INGREDIENTS When the sugar is melted but not boiling, add the bicarbonate of soda
2 tablespoons white sugar and move a little further away from the heat. Mix vigorously to obtain
a puffy beige paste. When a caramel aroma emerges, mix for another
¼ teaspoon bicarbonate
20 seconds and then pour the mixture in one or two pours onto a baking
of soda (baking soda)
sheet covered with baking paper. Discard the remaining caramel stuck
in the ladle. Wait 20 seconds, then press the dough with a round metal
cookie cutter. Carefully remove the cutter after 5 seconds. Please note
that the waiting times may vary depending on the ambient temperature.
The times given here are based on a room temperature of approximately
20°C (68°F).
To print the shape, use a cookie cutter of your choice, gently pressing it
onto the biscuit just after removing the round cutter.
DESSERTS
& DRINKS
194

Yakgwa biscuits
YAKGWA
약과
When I visited my grandmother as a little girl, I loved going to her room. She always opened
her drawer to offer me a yakgwa, which I would hold between my little hands like a treasure.
FOR 20 BISCUITS For the jip-cheong syrup, peel the ginger. Combine the rice syrup, honey,
Preparation 30 minutes water and peeled ginger in a saucepan. Heat over a medium heat. When it
starts to boil and the syrup begins to rise, reduce the heat to low and cook
Resting 24 hours
for 5 minutes. Discard the ginger pieces and set aside.
Cooking 20 minutes
To make the batter, tip the flour into a mixing bowl and scatter the sesame
INGREDIENTS oil in drops on top. Rub in the drops with your fingertips to distribute them
throughout the flour. Sift the flour with a fine mesh sieve, using a spoon
to help it through. Mix the sifted flour with the salt, pepper and cinnamon.
vegetable oil
In a bowl, dissolve the sugar in the water, stirring regularly for 10 minutes.
20 sunflower seeds Add to the flour, along with 1½ tablespoons of the jip-cheong syrup and
20 pepitas (pumpkin the neutral vegetable oil. Use the edge of a spatula to combine, sliding it
seeds) from one edge of the bowl to the other, down to the bottom of the bowl.
5 dried jujubes When the mixture is well combined, form a ball using your hands (be
careful not to overmix to prevent the dough from becoming too elastic).
Jip-cheong syrup
Roll the dough out to 1 cm (½ inch) thick on a chopping board using
5 g (⅛ oz) fresh ginger
a rolling pin. Cut out biscuits using a 3.5 cm (1½ inch) diameter cookie
320 g (11¼ oz) rice syrup cutter. Before removing the cutter, press lightly in the middle of the
50 g (1¾ oz) honey biscuit with your finger. Prick the surface 10 times with a toothpick
100 ml (scant ½ cup) and remove the cookie cutter.
water
Heat the vegetable oil in a wok over a medium heat. Use your hand to
Batter check the temperature by positioning it above the oil. When the heat
200 g (7 oz) plain starts to rise slightly, place the dough pieces into the oil. If the biscuits
stick to the bottom or to each other, peel them off very gently. When the
(all-purpose) flour
biscuits rise to the surface, increase the heat to high. Remove them from
½ tablespoon sesame oil the oil as soon as they are golden brown and immediately immerse them
1 teaspoon salt in the remaining jip-cheong syrup. Leave to rest at room temperature for
1 pinch pepper at least 6 hours.
1 teaspoon ground
Place the biscuits on a rack. Decorate with the seeds and jujube flowers,
cinnamon adding a few drops of jip-cheong syrup to the decorations to stick them.
75 g (2½ oz) brown sugar Leave to dry until the next day. The drying is complete when the syrup
2 tablespoons water does not stick to your fingers too much.
1 tablespoon neutral
vegetable oil
TIP To make the jujube flowers, insert a knife at an angle along

the length of the jujube. Turn as you cut to keep only the outer part.
Line the flesh side with syrup and roll up tightly. Cut into thin slices.
DESSERTS
& DRINKS
196

Preserved lemon
LEMON-CHEONG
레몬청
This Korean preserved lemon is ideal for making cold drinks, salad dressings or marinades.
FOR A 500 ML (17 FL OZ) Rinse the lemons and lime with water. Rub the wet skins well with
JAR the bicarbonate of soda, then rinse them again. Squeeze enough
Preparation 30 minutes lemons to obtain 300 ml (1¼ cups) juice. Mix the juice with the
sugar and stir until the sugar has dissolved.
INGREDIENTS Cut 1 or 2 lemons and the lime into very thin slices. Mix the slices
8 to 10 lemons with the sugared lemon juice. Pour the mixture into a sterilised jar
1 lime (page 118).
330 g (11½ oz) white This preserved lemon keeps for 3 months in the refrigerator.
(granulated) sugar
Bicarbonate of soda
(baking soda)
DESSERTS
& DRINKS
198

Homemade lemonade
LEMONADE
레몬에이드
This is my preferred drink in Korea. There is a perfect balance between sweet and
sour in this recipe. From the first sip, you can taste the citrusy freshness in your mouth.
MAKES 1 GLASS Plain lemonade

(330 ML/11¼ FL OZ) Place 3 tablespoons preserved lemon juice (page 198) and a slice of
preserved lemon into a glass. Pour 250 ml (1 cup) cold sparkling water
into the glass and mix gently.
Berry lemonade
Roughly crush 10 raspberries at the bottom of a glass. Add 3 tablespoons
preserved lemon juice (page 198) and a slice of preserved lemon. Pour
250 ml (1 cup) cold sparkling water into the glass and mix gently.
Mint lemonade
Roughly tear a few mint leaves to release the flavour and place them
at the bottom of a glass. Add 3 tablespoons perserved lemon juice
(page 198) and a slice of preserved lemon. Pour 250 ml (1 cup) cold
sparkling water into the glass and mix gently.
DESSERTS
& DRINKS
200

Ginger syrup
SAENGGANG-CHEONG
생강청
I always have a small jar of ginger syrup in my refrigerator. In addition to the medicinal
virtues of this root, I like to add some to a cup of tea to enhance the taste.
FOR A 500 ML (17 FL OZ) Soak the ginger roots in cold water and stand for 30 minutes to make
JAR them easy to peel. Peel the ginger roots completely by scraping the
Preparation 40 minutes widest parts with a small spoon and using a small knife for the corners.
Resting 2 hours Peel and remove the core from the pear.
Cooking 50 minutes Process the ginger and pear together in a small food processor until
smooth. Place a fine mesh sieve over a bowl. Line the sieve with a cotton
INGREDIENTS muslin bag, pour in the ginger mixture and close the bag. Press it with a
1 kg (2 lb 4 oz) fresh ladle to draw out as much juice as possible. Discard the contents of the
bag and set the bowl with the juice aside for 1½ hours.
ginger, skin on
1 pear Pour the juice into a saucepan very gently, taking care not to pour in the
500 g (1 lb 2 oz) raw sugar starch that remains at the bottom of the bowl. Add the sugar and heat,
uncovered, over a low to medium heat for 50 minutes, stirring regularly.
Leave to cool slightly, then pour into a sterilised jar (page 118). Place in
the refrigerator once cooled.
Ginger syrup keeps for 3 months in the refrigerator.
DESSERTS
& DRINKS
202

Ginger drinks
SAENGGANG-EUMLYO
생강음료
Ginger tea Ginger latte

FOR 1 CUP FOR 1 CUP
Preparation 5 minutes Preparation 5 minutes
INGREDIENTS INGREDIENTS
330 ml (11⁄3 cups) water, 2 tablespoons ginger syrup 330 ml (11⁄3 cups) milk, 2 tablespoons ginger syrup
(page 202) (page 202), ground cinnamon
Boil the water and mix with the ginger syrup. Heat the milk without boiling it. Mix it with the
ginger syrup. Sprinkle with cinnamon.
DESSERTS
& DRINKS
204

RESOURCES

Basic ingredients
Gochujang – fermented chilli Soju This Korean white Chunjang – black bean
paste This spicy soybean alcohol has a neutral taste and paste Chunjang is an
paste is one of the basic is good for tenderising meats ingredient that comes from
ingredients to have in your and removing the ‘meaty’ smell, northeast China. In Korea, it is
kitchen. It is used in many Korean which is considered unpleasant in included in dishes using jjajang
dishes and can be kept in the Korean cuisine. If you do not have sauce, with chunjang being the
refrigerator for a long time. any soju, replace it with the same main ingredient. It exists in two
quantity of gin. versions: an uncooked one that
Doenjang – fermented soybean
requires stir-frying before use
paste This Korean Apple vinegar This Korean
(which I recommend), and a
fermented soybean paste is vinegar adds flavour to many
precooked one that will not
commonly used for making many sauces. The logical alternative
need to be fried. You must pay
soups and marinades. It is easily is apple cider vinegar that will
attention to the type you buy
found in stores, including online, bring the spice of vinegar and the
before using it in cooking.
and can be kept for several scent of apple to your dishes.
months in the refrigerator. Dangmyeon – sweet potato
Rice syrup Rice syrup is
vermicelli These typically
Gochugaru – chilli powder mainly used in desserts to add
Korean vermicelli have an
This powder is made with red shine and texture.
elastic texture. Alternatively,
chilli flakes. It is essential for
Corn syrup Corn syrup is use Vietnamese mung bean
properly balancing the seasoning
used in some dishes instead of vermicelli, which have a similar
of spicy dishes, or to add a
sugar, especially for its texture, taste, even if their texture is
slightly spicy taste, just like
which is good for coating. slightly different. However,
pepper is used in other cuisines.
Otherwise, honey can be used only soak them for 1 hour in
Sesame oil Korean sesame although it will give a less water before cooking, unlike
oil is a toasted sesame oil with a neutral taste. Agave syrup is the 2 hours needed for Korean
subtle taste. In the absence of also a possible alternative. dangmyeon.
a Korean oil, choose a Japanese
Toasted sesame seeds Somyeon noodles These
toasted sesame oil rather than
Sesame seeds are a condiment very fine wheat noodles can be
those from other countries,
usually added at the end of eaten hot, but are also used in
which are generally less pungent.
seasoning or used in some many cold Korean noodle dishes.
Soy sauce This dark soy desserts. They are used whole or To use them successfully, the
sauce is essential for a wide crushed, depending on the dish. cooking technique of cooling
variety of dishes and seasonings. They can be light brown or black them several times must be
If you don’t use Korean soy sauce, and the colour chosen depends followed to remove the starch.
any other Asian brand of soy on what visual effect is desired. In They are also known as the
sauce will do, but it is best to terms of taste, regardless of the Japanese ‘somen’ noodles.
choose low-salt sauces. brand used, pay attention to the
Dried jujujubes Dried
quality of manufacture. Choose
Fermented anchovy sauce jujubes, or Chinese dates, are
a Korean brand or organic
Anchovy sauce is a basic used as an ingredient as well
alternatives, especially if you eat
ingredient that is found more as to garnish dishes.
them regularly.
and more easily outside of
Firm tofu Firm tofu is used
Korea. It is to Korean cuisine Korean curry powder There
in many dishes, either as a main
what nuoc-mam (fish sauce) is is only one curry mix in Korea.
ingredient or as part of a broth,
to Vietnamese cuisine. In the It was created and is still sold
for example. It is consumed cold,
absence of anchovy sauce, you by the Ottogi® brand. Curry is a
heated, simply pan-fried or boiled.
can replace it with nuoc-mam, mixture of spices introduced to
Avoid European industrial brands,
even though the taste will be Korean cooking in the twentieth
which generally lack taste.
slightly different. century, which has rapidly become
part of many different cuisines.
208

Miyeok seaweed Generally this variety is one of their Glutinous rice flour
sold dried, this seaweed is perfect favourite side dishes. You can This type of flour is very often
for certain soups and salads, once simply fill the sheet with rice, used for desserts, kimchi and
rehydrated. It is also known as some cabbage kimchi or any occasionally in dough to give a
the Japanese ‘wakame’. other side to suit everyone’s more elastic texture. There are
tastes. two types of rice flour: glutinous
Gim seaweed This seaweed
and non-glutinous. The first is
is also known as nori and comes Asian white radish (daikon)
usually easier to find than the
in two forms. First of all its plain Asian white radishes can come
second, so the recipes in this
version in large sheets, which in all sizes and shapes. Outside
book do not use the second.
can be used to roll gimbap Korea, they are most often
(page 116). Secondly, it is sold found in their very long form.
in the form of small seasoned If you cannot find white radishes,
seaweed sheets that can be a large black radish or even
consumed without preparation turnips can replace them in
as a side to a dish. For Koreans, many recipes.

Utensils
No special utensils are needed to cook Korean food at home.
I bought all the utensils used in this book in major stores or online.
Cast-iron pan Mandolin A mandolin Metal pusher This small

This coating is ideal for all makes many types of cuts easy. pusher is perfect for shaping
grilled marinated meats, It is epecially good for very thin pancakes and some desserts.
especially if the meat is cooked slices and the thin matchsticks
Whisk Some Korean
directly at the table as a often used in Korean cuisine
batters are thick and sticky,
barbecue. It can be replaced by (bigger than grated but not
so buy a good-quality whisk
any large, traditional frying pan too big), for example for white
if you don’t want it to break.
or a tabletop grill. radish when making kimchi.
Unfortunately, silicone whisks
Small frying pan Skimmer I often use this are not compatible with these
I love a small 9 cm (3½ inch) between two rounds of frying textures.
diameter frying pan. Not only in oil to prevent burnt residues
Chopsticks For making
does it allow me to make small, from spoiling the taste and
Korean cuisine, there is nothing
perfectly round pancakes, but appearance of fritters. It is
better than chopsticks,
also nice round fried eggs to also handy when boiling beef
especially to sauté meat and
serve on top of some dishes. to remove fat without using a
vegetables and deftly reposition
colander.
Wide sauté pan A wide an ingredient that is out of
sauté pan or a wok is very useful Chef’s knife A large place during cooking. They are
for Korean cuisine. knife with a wide blade is very also very practical for getting
convenient for cutting many garnishes just right.
Dutch oven A cast-iron
vegetables. It is especially
Dutch oven, or even a large Pastry brush A pastry
useful for chopping very finely.
saucepan, is essential for brush is your best friend when
making rice and simmered Large thin knife it comes to spreading the
dishes. The most important This knife is ideal for cutting right amount of sauce on
thing is that it has a lid. meat and poultry, provided it fragile ingredients or coating
is very well sharpened. ingredients with certain sauces.
Fine mesh sieve A fine
mesh sieve/strainer allows you Scissors In the West we Flat steel spatula
to drain fried food, strain syrups are more likely to find scissors I use this to shape certain dishes
or infuse ingredients for a broth. in school pencil cases, but in or smooth the sauce in a single
Korea it is in the kitchen that spread.
Mortar and pestle
they find their place. Use for
A wooden mortar and pestle Metal tongs I often use
cutting kimchi, chicken skin,
make it easy to crush sesame these together with scissors to
pork belly and chives etc. This
seeds. cut ingredients. I also find them
is an essential utensil for me.
useful for turning meat on the
Cotton muslin bag This
Garlic crusher The barbecue, separating food or
re-usable bag allows you to
number one ingredient in removing items from oil when
infuse or strain a large amount
Korean cuisine is garlic. A metal frying.
of ingredients for certain broths.
garlic crusher is essential to
I love it because it’s practical
avoid spending hours chopping
and environmentally friendly.
it finely by hand.
210

Recipe list
NOODLES,
PANCAKES KIMCHI MEAT & FISH & DESSERTS
RICE VEGETABLES
& FRITTERS & PICKLES POULTRY SEAFOOD & DRINKS
Rice • 8 Vegetables • 58
White rice • 10 Stir-fried white radish • 60
Purple rice • 10 Stir-fried mushrooms • 62
Kimchi fried rice • 12 Stir-fried green beans • 64
Prawn and pineapple fried rice • 14 Stir-fried zucchini • 66
Vegetable, sausage and curry fried rice • 16 Sesame spinach • 68
Rice balls • 18 Sesame bean sprouts • 68
Tuna mayonnaise • 18 Spicy white radish salad • 70
Surimi mayonnaise • 18 Homemade bibimbap • 72
Ham omelette • 18 Sweet-and-sour lotus roots • 76
Omelette, tuna and mayonnaise rice bowl • 20 Tofu salad • 78
Rice porridge • 22 Surimi salad • 80
Chicken • 22 Sesame potato stir-fry • 82
Beef • 22 Iced seaweed soup • 84
Stuffed capsicums • 86
Noodles, pancakes & fritters • 24
Tteokbokki tteok dough • 26 Kimchi & pickles • 88
Stir-fried tteokbokki with chilli paste • 28 Chinese cabbage kimchi • 90
Tteokbokki with black bean paste • 30 Cucumber kimchi • 92
Tteokbokki with soy sauce • 32 White radish kimchi • 94
Tteok skewers with sweet-and-sour sauce • 34 Chive kimchi • 96
Korean pancake batter • 36 White kimchi • 98
Zucchini pancakes • 38 Kimchi stir-fry • 100
Kimchi pancakes • 40 Pork and kimchi stir-fry • 104
Seafood pancakes • 42 Kimchi stew • 106
Tuna pancakes • 44 Bossam kimchi and poached pork • 108
Mung bean pancakes • 46 Puréed tofu kimchi stew • 110
Korean fritter batter • 50 Cold kimchi noodles • 112
Sweet potato fritters • 52 Chinese cabbage salad
Seaweed vermicelli fritters • 54 with kimchi sauce • 114
Korean fried chicken • 56 Kimchi gimbap • 116
212

Soy sauce pickles • 118 Fish & seafood • 168
Onion • 118 Grilled mackerel • 170
Asparagus • 118 Kimchi mackerel • 172
Broccoli • 118 Fish paste • 174
Cucumber soy sauce pickles • 120 Steamed sea bream • 176
White radish pickles • 122 Cod rolls • 178
Fish fritters • 180
Meat & poultry • 124 Squid rolls with crudités • 182
Braised Korean chicken • 126 Doenjang scallop soup • 184
Beef jangjorim • 130
Korean beef tartare • 132 Desserts & drinks • 186
Pork bulgogi • 134 Hotteok pancakes • 188
Beef japchae • 136 Matcha and white chocolate hotteok pancakes • 190
Grilled pork maekjeok • 138 Sweet rice balls • 192
Spicy beef and vegetable soup • 140 Dalgona biscuits • 194
Beef and Chinese cabbage doenjang soup • 142 Yakgwa biscuits • 196
Korean chicken soup • 144 Preserved lemon • 198
Mat ganjang sauce • 146 Homemade lemonade • 200
Spicy marinade • 148 Plain lemonade • 200
Barbecue marinade • 148 Berry lemonade • 200
Beef bulgogi ssambap • 150 Mint lemonade • 200
Korean beef patties • 152 Ginger syrup • 202
Thinly sliced grilled ribs • 154 Ginger drinks • 204
Korean ssambap table • 156 Ginger tea • 204
Steamed white cabbage • 156 Ginger latte • 204
Ssamjang sauce • 156
Doenjang vegetable stew • 158
Lettuce salad with kimchi sauce • 160
Leek salad • 162
Korean barbecue pork • 166
213

Ingredients index
A Broccoli
Alcohol Broccoli soy sauce pickles • 118
Barbecue marinade • 148 Bulgar
Beef jangjorim • 130 Purple rice • 10
Mat ganjang sauce • 146
Anchovy sauce C
Spicy marinade • 148 Cabbage
Asparagus Onion soy sauce pickles • 118
Asparagus soy sauce pickles • 118 Steamed white cabbage • 156
Tteokbokki with black bean paste • 30
B Capsicum (pepper)
Bacon Beef japchae • 136
Stir-fried green beans • 64 Squid rolls with crudités • 182
Bean sprouts Stuffed capsicums • 86
Cod rolls • 178 Tofu salad • 78
Homemade bibimbap • 72 Carrot
Mung bean pancakes • 46 Braised Korean chicken • 126
Sesame bean sprouts • 68 Cod rolls • 178
Spicy beef and vegetable soup • 140 Doenjang vegetable stew • 158
Beef Kimchi gimbap • 116
Beef bulgogi ssambap • 150 Lettuce salad with kimchi
Beef and Chinese cabbage doenjang sauce • 160
soup • 142 Squid rolls with crudités • 182
Beef jangjorim • 130 Steamed sea bream • 176
Beef japchae • 136 Chicken
Beef rice porridge • 22 Braised Korean chicken • 126
Korean beef patties • 152 Chicken rice porridge • 22
Korean beef tartare • 132 Korean chicken soup • 144
Spicy beef and vegetable soup • 140 Korean fried chicken • 56
Thinly sliced grilled ribs • 154 Chinese cabbage
Beer Beef and Chinese cabbage doenjang soup • 142
Asparagus soy sauce pickles • 118 Bossam kimchi and poached pork • 108
Broccoli soy sauce pickles • 118 Chinese cabbage kimchi • 90
Cucumber soy sauce pickles • 120 Chinese cabbage salad with kimchi sauce • 114
Onion soy sauce pickles • 118 Cold kimchi noodles • 112
Black bean paste Kimchi fried rice • 12
Tteokbokki with black bean paste • 30 Kimchi gimbap • 116
Black rice Kimchi mackerel • 172
Purple rice • 10 Kimchi pancakes • 40
214

Kimchi stew • 106 Omelette, tuna and mayonnaise rice bowl • 20
Kimchi stir-fry • 100 Prawn and pineapple fried rice • 14
Korean barbecue pork • 166 Stuffed capsicums • 86
Pork and kimchi stir-fry • 104 Tuna pancakes • 44
Puréed tofu kimchi stew • 110 Endive
Tuna mayonnaise rice balls • 18 Beef bulgogi ssambap • 150
White kimchi • 98
Chocolate F
Matcha and white chocolate hotteok pancakes • 190 Fish
Cod Cod rolls • 178
Cod rolls • 178 Fish fritters • 180
Fish paste • 174 Fish paste • 174
Cucumber Grilled mackerel • 170
Cucumber kimchi • 92 Kimchi mackerel • 172
Cucumber soy sauce pickles • 120 Steamed sea bream • 176
Kimchi gimbap • 116 Fish paste
Squid rolls with crudités • 182 Stir-fried tteokbokki with chilli paste • 28
Curry Tteokbokki with black bean paste • 30
Korean fried chicken • 56 Tteokbokki with soy sauce • 32
Vegetable, sausage and curry fried rice • 16 Flour
Hotteok pancakes • 188
D Korean fritter batter • 50
Doenjang fermented soybean paste Korean pancake batter • 36
Beef and Chinese cabbage doenjang soup • 142 Matcha and white chocolate hotteok pancakes • 190
Bossam kimchi and poached pork • 108
Doenjang scallop soup • 184 G
Doenjang vegetable stew • 158 Garlic
Grilled pork maekjeok • 138 Barbecue marinade • 148
Ssamjang sauce • 156 Korean chicken soup • 144
Spicy marinade • 148
E Garlic chives
Eggs Bossam kimchi and poached pork • 108
Cold kimchi noodles • 112 Chinese cabbage salad with kimchi sauce • 114
Ham omelette rice balls • 18 Chive kimchi • 96
Kimchi fried rice • 12 Cod rolls • 178
Kimchi gimbap • 116 Korean chicken soup • 144
Korean beef tartare • 132 Ginger
Korean fritter batter • 50 Barbecue marinade • 148
Korean pancake batter • 36 Ginger latte • 204
215

Ginger syrup • 202 Honey
Ginger tea • 204 Barbecue marinade • 148
Korean chicken soup • 144 Sweet-and-sour lotus roots • 76
Glutinous rice flour Yakgwa biscuits • 196
Hotteok pancakes • 188
Matcha and white chocolate hotteok J
pancakes • 190 Jujube
Stir-fried tteokbokki with chilli paste • 28 Korean chicken soup • 144
Sweet rice balls • 192 White kimchi • 98
Tteok skewers with sweet-and-sour sauce • 34 Yakgwa biscuits • 196
Tteokbokki with black bean paste • 30
Tteokbokki with soy sauce • 32 K
Tteokbokki tteok dough • 26 Kimchi
Gochugaru chilli powder Cold kimchi noodles • 112
Chinese cabbage kimchi • 90 Kimchi fried rice • 12
Chive kimchi • 96 Kimchi gimbap • 116
Cucumber kimchi • 92 Kimchi mackerel • 172
Kimchi fried rice • 12 Kimchi pancakes • 40
Lettuce salad with kimchi sauce • 160 Kimchi stew • 106
Spicy marinade • 148 Kimchi stir-fry • 100
Spicy white radish salad • 70 Korean barbecue pork • 166
White radish kimchi • 94 Mung bean pancakes • 46
Gochujang chilli paste Pork and kimchi stir-fry • 104
Bossam kimchi and poached pork • 108 Puréed tofu kimchi stew • 110
Cold kimchi noodles • 112 Knackwurst sausages
Homemade bibimbap • 72 Vegetable, sausage and curry fried rice • 16
Pork bulgogi • 134 Korean pear
Squid rolls with crudités • 182 Korean beef tartare • 132
Ssamjang sauce • 156
Stir-fried tteokbokki with chilli paste • 28 L
Goji berries Leek
Korean chicken soup • 144 Doenjang vegetable stew • 158
Green beans Leek salad • 162
Stir-fried green beans • 64 Spicy beef and vegetable soup • 140
Steamed sea bream • 176
H Lemons
Ham Berry lemonade • 200
Ham omelette rice balls • 18 Mint lemonade • 200
Kimchi gimbap • 116 Plain lemonade • 200
Hazelnuts Preserved lemon • 198
Matcha and white chocolate hotteok Lentils
pancakes • 190 Purple rice • 10
216

Lettuce O
Beef bulgogi ssambap • 150 Onion
Lettuce salad with kimchi sauce • 160 Barbecue marinade • 148
Omelette, tuna and mayonnaise rice bowl • 20 Doenjang vegetable stew • 158
Surimi salad • 80 Lettuce salad with kimchi sauce • 160
Tofu salad • 78 Onion soy sauce pickles • 118
Limes Spicy marinade • 148
Preserved lemon • 198
Lotus P
Sweet-and-sour lotus roots • 76 Panko breadcrumbs
Fish fritters • 180
M Pepitas (pumpkin seeds)
Mackerel Yakgwa biscuits • 196
Grilled mackerel • 170 Pineapple
Kimchi mackerel • 172 Prawn and pineapple fried rice • 14
Mat ganjang sauce Pork
Tteokbokki with soy sauce • 32 Bossam kimchi and poached pork • 108
Matcha Grilled pork maekjeok • 138
Matcha and white chocolate hotteok Kimchi stew • 106
pancakes • 190 Korean barbecue pork • 166
Mayonnaise Mung bean pancakes • 46
Omelette, tuna and mayonnaise rice bowl • 20 Pork bulgogi • 134
Surimi mayonnaise rice balls • 18 Pork and kimchi stir-fry • 104
Tuna mayonnaise rice balls • 18 Puréed tofu kimchi stew • 110
Milk Tteokbokki with black bean paste • 30
Ginger latte • 204 Potato
Mint Braised Korean chicken • 126
Mint lemonade • 200 Sesame potato stir-fry • 82
Mushrooms Vegetable, sausage and curry fried
Beef bulgogi ssambap • 150 rice • 16
Beef japchae • 136 Prawns
Cod rolls • 178 Fish paste • 174
Doenjang vegetable stew • 158 Prawn and pineapple fried rice • 14
Homemade bibimbap • 72 Seafood pancakes • 42
Korean barbecue pork • 166
Spicy beef and vegetable soup • 140 Q
Steamed sea bream • 176 Quinoa
Stir-fried mushrooms • 62 Purple rice • 10
N R
Noodles Raspberry
Cold kimchi noodles • 112 Berry lemonade • 200
217

Red bean paste Broccoli soy sauce pickles • 118
Sweet rice balls • 192 Cucumber soy sauce pickles • 120
Rice Mat ganjang sauce • 146
Beef rice porridge • 22 Onion soy sauce pickles • 118
Chicken rice porridge • 22 Spinach
Ham omelette rice balls • 18 Doenjang scallop soup • 184
Homemade bibimbap • 72 Homemade bibimbap • 72
Kimchi fried rice • 12 Sesame spinach • 68
Kimchi gimbap • 116 Sponge finger biscuit
Korean barbecue pork • 166 Sweet rice balls • 192
Omelette, tuna and mayonnaise rice bowl • 20 Squid
Prawn and pineapple fried rice • 14 Fish paste • 174
Purple rice • 10 Seafood pancakes • 42
Rice balls • 18 Squid rolls with crudités • 182
Rice porridge • 22 Sugar
Surimi mayonnaise rice balls • 18 Dalgona biscuits • 194
Tuna mayonnaise rice balls • 18 Ginger syrup • 202
Vegetable, sausage and curry fried rice • 16 Preserved lemon • 198
White rice • 10 Sunflower seeds
Rice syrup Yakgwa biscuits • 196
Yakgwa biscuits • 196 Surimi (crab) sticks
Rocket (arugula) Kimchi gimbap • 116
Korean beef tartare • 132 Surimi mayonnaise rice balls • 18
Surimi salad • 80
S Sweet potato
Scallops Sweet potato fritters • 52
Doenjang scallop soup • 184 Sweet potato vermicelli
Seafood pancakes • 42 Beef japchae • 136
Seaweed Seaweed vermicelli fritters • 54
Iced seaweed soup • 84 T
Kimchi gimbap • 116 Tofu
Seaweed vermicelli fritters • 54 Doenjang vegetable stew • 158
Sweet-and-sour lotus roots • 76 Kimchi stew • 106
Sesame Pork and kimchi stir-fry • 104
Sesame bean sprouts • 68 Puréed tofu kimchi stew • 110
Sesame potato stir-fry • 82 Tofu salad • 78
Sesame spinach • 68 Tomatoes
Soy sauce Tofu salad • 78
Asparagus soy sauce pickles • 118 Tuna
Barbecue marinade • 148 Kimchi fried rice • 12
Beef jangjorim • 130 Omelette, tuna and mayonnaise rice bowl • 20
218

Tuna mayonnaise rice balls • 18
Tuna pancakes • 44
V
Vinegar
Asparagus soy sauce pickles • 118
Broccoli soy sauce pickles • 118
Cucumber soy sauce pickles • 120
Onion soy sauce pickles • 118
White radish pickles • 122
W
White radish (daikon)
Beef bulgogi ssambap • 150
Bossam kimchi and poached pork • 108
Homemade bibimbap • 72
Iced seaweed soup • 84
Spicy white radish salad • 70
Squid rolls with crudités • 182
Stir-fried white radish • 60
White kimchi • 98
White radish kimchi • 94
White radish pickles • 122
Z
Zucchini (courgette)
Homemade bibimbap • 72
Steamed sea bream • 176
Stir-fried zucchini • 66
Vegetable, sausage and curry fried rice • 16
Zucchini pancakes • 38
219

Acknowledgements Published in 2023 by Murdoch Books, an imprint of Allen & Unwin
First published in 2022 by Hachette Livre (Marabout)
Thank you first of all to my husband Cyril
Murdoch Books Australia
Canac, who supported and encouraged me
Cammeraygal Country
throughout the creation of this book.
83 Alexander Street
Thank you to my mum for everything, for being Crows Nest NSW 2065
there for me and for sharing her family recipes, Phone: +61 (0)2 8425 0100
without which I would never have developed murdochbooks.com.au
my love for cooking. I love you mum! [email protected]
Murdoch Books UK
Thanks to Yena and Lena who were with me Ormond House
every step of the way in making this book. My 26–27 Boswell Street
little sisters, you are the sunshine in my life. London WC1N 3JZ
Phone: +44 (0) 20 8785 5995
Thank you to all my French in-laws, the Canac murdochbooks.co.uk
family. It is thanks to you that I adapt my [email protected]
Korean cuisine to Western practices and allow
more people to get to know it. For corporate orders and custom publishing, contact our business
development team at [email protected]
Thank you to my friends Myeongju and
Rayoung, who willingly agreed to be part of Photography: Akiko Ida
the Korean barbecue photo shoot. Styling: Christine Légeret
Layout: Jérôme Cousin and Nicolas Galy for NoOok
Thank you to Akiko Ida, photographer of this Proofreading: Natacha Kotchetkova
book. You were like a big sister to me, always
Publisher: Jane Morrow
making me feel at ease. Thank you for your
Translator: Nicola Thayil
magnificent work.
English-language editor: Kay Halsey
English-language designer and cover designer: Sarah McCoy
Thank you to my editor Galatéa Pedroche,
Production Director: Lou Playfair
who entrusted me with the freedom to make
this book as I liked. Text, photography and internal design © Hachette Livre
(Marabout) 2022
Thanks to Christine Légeret for setting The moral right of the author has been asserted.
authentic Korean tables. Cover design © Murdoch Books 2023
Finally, thank you to all those who support me Murdoch Books acknowledges the Traditional Owners of the
on my Jay’s KFOOD Youtube channel and my Country on which we live and work. We pay our respects to all
Instagram account @jay_cuisine_corenne! Aboriginal and Torres Strait Islander Elders, past and present.
Ingredients Shopping: All rights reserved. No part of this publication may be reproduced,
ACE MART: 63, rue Sainte-Anne, 75002 Paris stored in a retrieval system or transmitted in any form or by
ACE Boucherie: 58, rue Sainte-Anne, 75002 any means, electronic, mechanical, photocopying, recording or
Paris acemartmall.com otherwise, without the prior written permission of the publisher.
ISBN 978 1 92261 692 0
Styling Shopping:
Atelier Lande - Cécile Gaudey:
cecilegaudey.com A catalogue record for this
Chiche Ceramiques – Émilie Chaillou: book is available from the
Instagram: @chicheceramiques National Library of Australia
Nous Paris: nousparis.com
A catalogue record for this book is available from the British Library
Printed by C & C Offset Printing Co. Ltd., China
IMPORTANT: Those who might be at risk from the effects of
salmonella poisoning (the elderly, pregnant women, young children
and those suffering from immune deficiency diseases) should
consult their doctor with any concerns about eating raw eggs.
Please ensure that all seafood and beef to be eaten raw or lightly
cooked are very fresh and of the highest quality.
TABLESPOON MEASURES: We have used 15 ml (3 teaspoon)
tablespoon measures.
10 9 8 7 6 5 4 3 2 1

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100 authentic everyday recipes,

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NOTE Rice mixed with other grains or legumes is

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Tuna Surimi Ham

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Korean pancake sauce

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Sesame bean sprouts

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NOTE Instead of dasima seaweed broth, you can use 400 ml

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FOR 3 CAPSICUMS Preheat the oven to 200°C (400°F).

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