Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook

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Rice became the grain of choice during the Three Kingdoms period, particularly in the Silla and Baekje Kingdoms in the southern regions of the peninsula. Best of all, the ingredients in Modern Korean Cooking are healthy, delicious, and easily found outside of Korea.

Simply Korean: Easy Recipes for Korean Favorites That Anyone

It has 288 pages with more than 100 Korean recipes including fusion food that people inside or outside of Korea will surely love. This cookbook is a New York Times bestseller and is described as a beautiful introduction to the basics of Korean cooking because of its unique graphic novel form.

Evidence from the 12th century illustrates commoners consumed a diet mostly of fish and shellfish, such as shrimp, clams, oysters, abalone, and loach, while sheep and hogs were reserved for the upper class.

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On the other hand, hangwa is a general term referring to all types of Korean traditional confectionery. Korea’s food scene is easily one of the best worldwide, with foods that feature local favourites and a twist on dishes worldwide.Several types of wild greens, known collectively as chwinamul (such as Aster scaber), are a popular dish, and other wild vegetables such as bracken fern shoots ( gosari) or Korean bellflower root ( doraji) are also harvested and eaten in season. Sukju namuls (Mung bean sprouts) are often served as a side dish, blanched and sautéed with sesame oil, garlic, and salt. Rice consumption continually decreased through these years, from 128kg consumed per person in 1985 to 106kg in 1995 and 83kg in 2003.

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Commonly used ingredients include sesame oil, doenjang ( fermented bean paste), soy sauce, salt, garlic, ginger, gochugaru ( pepper flakes), gochujang (fermented red chili paste) and napa cabbage.A byproduct of soy milk production is biji or kong-biji, which is used to thicken stews and porridges. Encompassing a wide range of temperate climates, the Korean peninsula supports the growth of many cultivated and wild fruit species. Simple tips like ‘slicing meat against the grain’ and using ‘light vs dark’ soy sauce can make all the difference despite seeming like small factors.