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Korean cuisine


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  • 3 weeks later...
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I haven't read many Korean cookbooks in English. I looked through Growing up in a Korean kitchen very quickly. Overall the recipes seemed good. I do disagree with her on some points though. She mentions chicken stock as a staple or something like that in Korean kitchens. That's simply not true. White beef stock is much more commonly used. She has a few other recipes with combinations that I've never seen or that are very, very uncommon and are more her versions rather than Korean food.

 

Korean cooking was codified to a certain extent through the royal courts, landed gentry and Buddhist monks. There are preparations that are representative of regions as well.

 

What are the 3-4 things you like to eat? :lol:

 

In my experience most non-Koreans I know like bbq, bibimbap, jeon (pancakes and fritters) and an assortment of typical Korean restaurant banchan. Soon dubu seems really popular too.

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This is a great thread. I like Korean food very much, but have not been to exposed to it to the degree I have other Asian cuisines. We have a few Korean restaurants here, and I have enjoyed bibimbap and bulgogi. I am very interested in learning more.

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From the link Orik provided

 

1 part chopped fatty pork meat

2 parts coagulated pig's blood

Chopped green onion

Chopped cilantro

Minced ginger

Pig's intestines

Salt

Strings for tying the ends

 

In Korean soondae there is no cilantro, it's not even an herb used in Korean cooking. Pepper is optional. Ginger isn't traditionally added.

 

The blood is available frozen at Korean markets in LA. Obviously soondae specialists in Korea traditionally used fresh blood. No one starts making Korean soondae with 'coagulated" blood.

 

Boil yam noodles untill just soft, a little bit of ground pork is seasoned with salt and pepper, chopped green onions and mixed witht the pork blood. That is the most basic version of soondae. That's what you found in the "old" stalls at the open air markets. It was once mostly street food. It's served with sea salt mixed with a little red pepper flakes or salted shrimp. The few slices of steamed liver the vendors give you is considered a delicacy by some.

 

I noticed in Seoul starting maybe about 15 years ago, full blown soondae restaurants began opening serving differently seasoned versions, some with pine nutes and perilla leaves. Basically though the variations build on the standard recipe.

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  • 1 month later...

ooh, ooh, do you have a recipe for neng myun (sp?), and the marinade for joo mul look or bol gogi (again, sp?)? how about a recipe for long hot peppers (gochu?) and a whole small sardine looking fish? sorry i can't be more specific.

are there basic ingredients to kimchee? i've had scallion, cucumber, skate, clam, and octopus, and of course cabbage kimchee.

is it true that joo mul look is also the term for getting to second base with a chick because of the motion of rubbing the marinade into the meat? i can never be sure if a buddy, a korean-american guy is making up stories or telling me some interesting cultural korean stuff. the first time we took him to a yankees game, he told us that he was happy to see hot dog on an american menu. homesick, he ordered hot dogs, and when we gave it to him, he said" no, i don't eat THAT part of the dog..."

:wub:

 

ok, also, a recipe for the steamed egg served in an earthenware pot in korean bbq joints?

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Yeah, I have recipes for most of your list. The ones I don't have I can find good ones. BUT Korean cooking is not about ratios...

 

joo mul look is also the term for getting to second base with a chick because of the motion of rubbing the marinade into the meat? i

 

I don't if it's applied to getting to second base with a chick. It could be, makes sense that guys would talk that way.

 

"Joo mul luh" means "massage" "rub" sometimes in a good way, sometims not.

 

I'm taking pictures of my mom's pantry on Monday. She could open up a restaurant with the stuff she has at home. I have never been another Korean home that has much food.

 

I want to do correct transliterations of names though, so it'll take a little time.

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It's called Hoeng Hwe and it's made from skate, mu (daikon radish), minari (a type of watercress I think without looking at my notes) and other vegetables depending on the cook. I took photos of the entire process. I will post later.

 

It's eaten as banchan or with noodles as for nengmyun or even mak gooksu (somen).

 

The skate is marinated in vinegar for several hours before being seasoned.

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