$19.95
The cooking heritage of Korea adapted to Island influences and ingredients by the author of Go Home, Cook Rice and Food Lover’s Guide to Honolulu.
| Weight | 2 lbs |
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| Dimensions | 9 × 6 × 1 in |
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Out of stock
Kalbi, kimchi, meat chon and mandu are some of the delectable Korean dishes we love in Hawai‘i. But did you know that some of these dishes are unique to Hawai‘i in the way they are prepared and served?
Food writer Joan Namkoong, a second generation Korean American, draws on her island heritage to explain the Korean kitchen in Hawai‘i, distinctly different from a Korean kitchen in Korea. The ingredients, the seasonings, the textures, and flavors in Hawai‘i bear the history of Korean immigrants who came to the islands in the early 1900s. Succeeding generations and more recent immigrants have put their mark on Korean food in Hawai‘i, a popular cuisine that has evolved over the past century.
Korean food is a healthy cuisine that relies on many vegetables, grains, fermented foods, and simple cooking techniques that require little fat. Meats are served as a small part of this vegetable-centric cuisine that focuses on many tasty side dishes on the table. It’s a cuisine islanders love for its robust flavors and varied dishes.
Noted food writer Betty Shimabukuro of The Honolulu Star-Advertiser and cookbook author Muriel Miura have teamed up to present Hawai‘i Cooks, a series of cookbooks featuring the Island’s influential cuisines. Next in the series includes Portuguese, Okinawan, Japanese, and Chinese cooking.
About the Author
Namkoong was born and raised in Hawai‘i where her father had a Korean restaurant in the early 1950s. She has been part of the culinary scene in the state since the mid 1970s, as the co-founder of The Compleat Kitchen retail stores and then as the food editor of the Honolulu Advertiser. As a freelance food writer, author, and consultant, she has written numerous articles and books and has been involved in establishing farmers markets in Hawai‘i.
Recipes:
Ssal / Rice
Pibimpap / Mixed Up Rice Bowl
Ttok Boki / Spicy Rice Cakes
Ttok Kuk / Rice Cake Soup
Yak Pap / Steamed Sweet Rice
Silu Ttok / Layered Rice Cake
Ttok Pokkum / Rice Cake Stir-Fry
Kuk & Tchigae / Soups & Stews
Kkori Komtang / Oxtail Soup
Yukkaejang / Spicy Beef Soup
Minari Kuk / Watercress Soup
Kimchi Tchigae / Kimchi Stew
Miyok Kuk / Seaweed Soup
Piji / Soybean Dreg Stew
Kong Namul Kuk / Soybean Sprout Soup
Kimchi / Pickled Vegetables
Kimchi Party Dip
Paechu Kimchi / Won Bok Kimchi
Oi Kimchi / Stuffed Cucumber Kimchi
Tongchimi / White Radish Kimchi
Kkaktugi / White Radish Kimchi
Chon / Pan-Fried Foods
Kaji / Eggplant
Hobak / Zucchini
Saengson / Fish
Kogi / Beef
Zucchini and Ground Beef
Nrum Juk / Skewered Meat and Vegetable
Korean-Style Meatballs
Pindaettok / Mung Bean Pancake
Pa Chon I / Green Onion Pancake I
Pa Chon II / Green Onion Pancake with Egg
Kimchi Chon / Kimchi Pancake
Kogi & Haemul / Meats & Seafood
Basic Korean Sauce
Kalbi Tchim I / Braised Short Ribs I
Kalbi Tchim II / Braised Short Ribs II
Kalbi / Barbecued Beef Short Ribs
Chang jorim / Soy Braised Beef Cubes
Pulkogi / Barbecued Beef Slices
Song Do Tchim / Braised Meats and Vegetables
Taeji Pulkogi / Spicy Barbecue Pork
Tahkkui / Korean Barbecue Chicken
‘Chicken Alice’ Chicken Wings
Tahk Tchim / Braised Chicken
Taegu / Spicy Shredded Codfish
Seafood Stew
Spicy Sardines
Popcorn Shrimp
Poke I
Poke II
Taegu Tchim / Braised Codfish
Namul / Vegetable Dishes
Oi Namul / Cucumber
Sigumchi Namul / Spinach
Kaji Namul / Eggplant
Sukchu Namul / Mung Bean Sprouts
Kong Namul / Soybean Sprouts
Fresh Ogo, Cucumber and Crab Salad
Lettuce with Hot Chili Dressing
Shrimp-Vegetable Salad with Pine Nut Dressing
Kosari / Fresh Fern Shoots
Kuksu / Noodles
Chopchae / Vegetables and Noodle Stir-Fry
Naengmyun / Noodles in Cold Broth
Pibimkuksu / Sesame Noodles
Kuksu / Noodles in Hot Broth
Panchan / Side Dishes
Cho Kochu Jang / Spicy Table Sauce
Cho Kan Jang / Mild Table Sauce
Mustard Sauce
Kochu Jang / Chili Pepper Paste
On Jin’s Chili Paste Sauce
Kelvin’s Table Sauce
Kim / Toasted Seaweed
Ssam / Lettuce Wrap
Muk I / Mung Bean Jelly I
Muk II / Mung Bean Jelly II
Tubu Chorim / Pan-Fried Bean Curd
Special Dishes
Mandu I / Korean Dumplings I
Mandu II / Korean Dumplings II
Kujeolpan / Nine Ingredient Appetizer
Pancakes I
Pancakes II
Eggs
Carrots
Mushrooms
Beef or Chicken
Vegetables
Sujunggwa / Persimmon and Cinnamon Punch
Shinsollo / Korean Hot Pot
Author: Joan Namkoong