Junbi UndongWarm-ups

Korean Food Culture

Jang (Sauce)

Basic Ingredients to Keep Handy

Cooking Tools

How to Shop for Groceries

How to Measure

Cooking Delicious Rice

Making Broth

12

Bab, Jang, and Kimchi

(Rice, Sauce and Korean Style Fermented Vegetable)

To eat a meal is Bab Meongneunda in Korean. Korean people say that

they live off Babsim (power they get from rice), and greet others whom

they frequently see by asking Bab Meogeosseo? (Did you have a meal?)

A meal with rice is called Bab, and Bab is very important to the Korean

people.

Examples of typical Korean food served on the table are Bab, Banchan

(side dish), Guk (soup), Jjigae (stew), but Bab forms the main

portion. It is not an exaggeration to say that a Korean meal starts with Bab

and finishes with Bab.

There are two more foods that cannot be excluded from Korean meals. The

first is Jang (sauce), a traditional food made by fermenting soy products.

This includes different types of Jang such as Doenjang, Ganjang,

Gochujang and more. Jang is used to season food and add a special

flavor.

The other food that is absolutely inseparable from Korean meals is Kimchi

(Korean-style fermented vegetable). Kimchi is a type of fermented

food that includes all sorts of spices with the vegetables after it has been

fermented. Each region and each house makes kimchi slightly differently,

leading to different and unique tastes. Commonly used vegetables such as

Chinese cabbage, radish, and young radish are the main ingredients, and

are flavored with red chili, pickled fish, green onion, and garlic.

Se Ggi (Three Meals)

Koreans traditionally eat three meals a day: these are Achim, Jeomsim,

and Jeonyeok. They usually eat Achim before starting work, Jeomsim

when the sun is high, and Jeonyeok at day's end. Every house in modern

Korea has very different eating habits. In rural areas, they eat their meals

early in the morning and then eat dinner, but many people in the city eat

light meals or skip breakfast. Additional food aside from these three meals

a day are called Gansik or Saecham.

Babsang (Table)

These kinds of food are often present on the Babsang of those that eat

three meals a day in Korea:

Bab: Bab is usually placed in the center of a Babsang. Besides the

steamed white rice made only from Ssal, Bab can be made with cereal

grains like beans, barley, and millet. Even if one eats bread or noodles

instead of rice for a meal, it is still Babsang.

Banchan: These are side dishes that will add more flavor to your Bab

such as Kimchi, Namul, Saengseon and Gogi. Koreans eat a few

kinds of simple Banchan with a bowl of rice, or they can eat more than 10

kinds of Banchan in a regular meal.

Guk, Jjigae: Guk is a soup boiled with several kinds of vegetables,

meat, and/or seafood. Some people have experienced upset stomach while

eating rice without soup. We usually call a watery soup that's not very salty

Guk, and rich soup with many ingredients is called Jjigae.

Korea Food Culture1 |

13

Husik (Simple Snack, Tea, or Fruit after Eating a Meal)

A favorite Husik among most Koreans is Gwail (fruit).

We eat strawberries in the spring, watermelon and yellow

melon in the summer, and apples, oranges, and pears in

the autumn and winter. Cha is also a popular dessert, the

most common being coffee and tea. Nurungji (crust of

overcooked rice) and Sujeonggwa (persimmon punch)

are made into drinks.

Sutgarak (Spoon) and Jeotgarak (Chopsticks)

The utensils that Koreans use to eat Bab, are Sutgarak,

and Jeotgarak. Koreans eat rice and soup with Sutgarak,

and handle most of their food and feed themselves with

Jeotgarak. Combining these two utensils, we call them

Sujeo.

Table Manners

Remember to keep these table manners when you eat:

- Your elders are the first to lift their spoons, and you finish

eating after your elders finish their meals.

- Do not chew your food loudly.

- Place the rice bowl and soup bowl on the table while

eating. Do not lift the bowl to eat.

- Do not stand up while eating rice.

- Do not pick through the side dishes that are shared.

- Inedible things such as bones and fish bones from food are

to be wrapped in paper and placed in another bowl, out of

sight to others.

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Jang(Sauce)2 |

Ganjang (Soy Sauce)

Ganjang is usually used to season food instead of salt. Along with the saltiness, it also adds

there a unique, aromatic, and sweet flavor.

There are two kinds of soy sauce. Jinganjang is sweet and salty, can be used to boil or fry food

and as a dipping sauce for food. Yangjoganjang that is often sold on the market is Jinganjang.

Sometimes, elderly people call it Waeganjang. (Jinganjang is the correct term.)

Meanwhile, Gukganjang is often called Jipganjang or Joseon Ganjang. It is used to season

boiling soup or stew. I would like to introduce a few ways on how to make dipping soy sauce.

Choganjang (Soy Sauce Mixed with Vinegar): This sauce is good for deep-fried, fatty food.

Mix soy sauce and vinegar with a 3:1 ratio. You can also mix in seasoned rice wine, sugar, or even

a little water.

Gochunaengi Ganjang (Soy Sauce Mixed with Horseradish): Mix soy sauce and wasabi to

eliminate the fishy smell. Horseradish is called often Wasabi. Buy a tube of Yeonwasabi in the

market and mix a little bit of it with soy sauce. This mixture is often eaten with sashimi.

Yangnyeom Ganjang (Soy Sauce Mixed with Seasoning): Put different kinds of seasoning

into the soy sauce to eat food wrapped in seaweed or to dip Korean pancake and such dishes. Mix

in some green onion, garlic, sesame, red chili, onion, and/or green chili with the soy sauce.

Doenjang (Soybean Paste)

Doenjang is a thick paste used for cooking stew or soup and dipping vegetables like fresh green

chili and cucumbers. You can also dip wrapped food. It is also very effective for getting rid of the

smell of fish or pork.

Doenjang Jjigae (Bean Paste Stew): Refer to page 100

Ssamjang (Seasoned Soybean Paste for Wrapped Food): Add a little seasoned soybean

paste for food wrapped in lettuce or meat wrapped in sesame-leaf for a delicious flavor. Mix

soybean paste and red chili paste with a 3:1 ratio and then mix some sesame oil, minced garlic,

chopped onion, sesame, sugar, or honey.

Gochujang (Red Chili Paste)

Gochujang is a bright red and spicy red chili paste, a Koreans all-time favorite. It is used to add

a spicy flavor in cooking or is simply mixed with rice.

Yak Gochujang (Red Chili Paste Mixed with Meat): Mix red chili paste with ground pork,

honey and/or corn syrup, and then fry it. It is good when served as a side dish.

Cho Gochujang (Red Chili Paste Mixed with Vinegar): It is really good to dip sashimi,

fresh seafood, vegetable sukhoe (lightly cooked food) and such into red chili paste mixed with

vinegar. Mix Gochujang, vinegar, and sugar in a ratio of 4:1:1 to prepare sweet and sour Cho

Gochujang.

Korean traditional food, Jang, is made from fermented beans. One would usually buy

it in the market and eat it, but you can also spend enough time and effort making and

eating it in your own way so that it's more healthy and delicious. This book does not

cover how to ferment it, but uses a simple approach to explain how to eat many kinds of

jang.

Doenjang

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Ganjang

Gochujang

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It is necessary to have the basic ingredients ready for cooking any Korean dish.

Keep the following ingredients ready in the fridge.

Basic Ingredients to Keep Handy3 |

Gochutgaru (Red Chili Powder) and Maneul (Garlic)

Garlic and red chili powder is usually added to most Korean dishes. Korean

homes always have garlic, red chili, and other herbs on-hand to be used

in sauces for soup and side dishes. You can chop garlic with a knife or buy

chopped garlic in the store. Red chili powder is used to add spiciness, and

it is often bought in powder form. Onions and green onions are also used in

many foods.

Chamgireum (Sesame Oil)

Oil is usually used when cooking Korean pancakes or fried food. Even for

cooking a simple fried egg, you would need sesame oil. Sesame oil is used

more often because it adds fragrance. A drop of sesame oil in soup, stew,

herbs, or rice with mixed vegetables adds a good flavor. Deulgireum (perilla

oil) is also available for adding a similar but slightly different flavor.

Yuksu (Anchovy Broth)

This broth is prepared to cook any kind of soup. The most basic ingredient

for the broth is a large anchovy, and then dried kelp, dried cod, dried

shrimp, and clams are frequently added to it. In addition to fresh seafood,

mushroom, onion, green onion, etc. are also used. These ingredients are

stored in the freezer.

Jeotgal (Salted Fish)

Fermented fish and other seafood is called Jeotgal. We usually use it to

make kimchi, but we also just eat it as a side dish or use it to make side

dishes in the place of salt or soy sauce. Salted shrimp, salted anchovy,

salted clam, salted cuttlefish, and salted pollack roe are some examples of

Jeotgal.

Sipan Jomiryo (Commercial Seasoning)

A lot of people think that using seasonings isn't healthy, and they don't

like it. But if the flavor isn't good when making food for the first time, it's

not a bad idea to get a little help from commercial seasoning. There are

chemical seasonings like Miwon and Dasida, but natural seasonings

without chemicals are sold as well. After opening these seasoning, keep

them sealed to prevent them from drying. Make sure to add seasonings first,

followed by the salt or soybean sauce.

Other Ingredients that Should Be Handy

Just as there are salt and sugar in every household, it is recommended to

have these ingredients ready to cook delicious Korean food.

Vinegar: Needed to make sour vegetables or to make soy sauce mixed with

vinegar.

Seasoned Rice Wine: Removes any unpleasant smells from meat and

adds a unique, sweet flavor. You can also use seasoned rice wine or sake.

Corn Syrup: Adds a sweet taste and shine to food.

Starch: Used to thicken soups and also to make batter.

Ketchup, Mayonnaise: Used for dipping vegetables and meat.

Pepper: Usually sprinkled in broth or greasy food.

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Ttukbaegi (Earthen Pot)

This clay pot is especially useful when boiling

stew or steaming food. Although its contents do

not boil quickly, they also do not cool quickly, so

you can enjoy the food while it is still hot. Do

not use detergents when washing these pots;

you should use flour or baking soda to remove

grease.

Frying Pan

Frying pans are coated to prevent food residue

from sticking. Do not scratch them with sharp

objects or roughly wipe when washing them to

prevent the coating from peeling.

Portable Gas Stove

A portable gas stove is often called Burustar

in Korea, and it uses butane gas. The fire is not

strong, but you can use it outdoors and you can

also directly use it on tables. It can be handy

when you grill meat and boil stews. Separate

the gas from the stove after using these stoves.

Microwave Oven

This machine heats meals with microwaves. It

heats the water particles inside food, making

it very convenient when heating cold rice

and food. On the other hand, there are many

things to be careful about. Firstly, you must use

specially designed vessels for heating food. If

you use metal bowls, the dishes will be ruined,

and it may also cause a fire. Secondly, these

vessels should not be completely sealed since

they may explode due to building pressure.

When you cook nuts or eggs, you must leave an

opening for the water vapor to get out before

using the microwave.

Pressure Cooker

This is a very powerful cooker that uses

a sealed lid. The boiled water vapor does

not leak, so it cooks its contents with high

temperatures and pressures. Rice cooked with

a pressure cooker becomes delicious and sticky,

and you can make meat and other steamed

foods very tender in a short amount of time. You

must, however, open the lid after completely

removing steam and checking the safety device.

You may get scalded if you open it if all the

steam has not been removed.

Electric Grinder

This tool is used for grinding food. Food may

also be cut into different shapes depending on

the type of cutter. It must be cleaned every time

you use it. Be careful never insert your finger or

other objects during operation.

Electric Rice Cooker

Most rice cookers can be used to cook many

different foods. If you use them well, you can

easily cook steamed dishes. Of course, their

primary purpose is to conveniently make Bab.

Oven

An oven is mostly used for making western

food with very high heat. Some Korean homes

have them while others do not. Only containers

that can withstand great heat can be used, and

you must be careful not to get burned when

handling them because the oven and these

containers can get extremely hot.

Cooking Tools4 | The more you know how to use cooking tools, the easier it is to prepare food. There are some things you should know when you plan to use cooking tools for a long time.

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Items to Be Bought Often in Small Quantities

Yachae (Vegetable): The fresher the vegetables, the better, so buy them often in smaller quantities.

You can buy vegetables from discount stores and from wholesale fruit and vegetables markets.

Sometimes vegetables are sold in set quantities in traditional markets, but you can buy as much as you

want through haggling.

Yukryu (Meat): We also recommend buying meat in small amounts each time you go shopping.

Although you can keep meat in the freezer and store it a long time, the taste will not be as good. When

you purchase meat from a meat expert in the butcher shop or supermarket, the butcher will usually

measure meat by the gram. The measurement geun is also used for measuring meat. A geun of

pork is usually 600 grams, but it is 400 or 600 grams for beef, depending on the region. For reference, a

serving of meat sold in restaurants is usually 200 grams.

Haemul (Seafood): Buy a small quantity of seafood each time you go shopping. If you leave store it for

a long time, you may risk food poisoning. The flavor of seafood also goes bad if you freeze it and then

defrost it again.

Items to Always Have Ready

Yangnyeom (Spices) and Jangryu (Sauce): The basic ingredients necessary to make Korean food

should always be kept handy. Ganjang, Gochujang, Doenjang, oil, sesame oil, vinegar, red chili

powder, salt, anchovies, and sesame can be safely kept for long periods of time, so buy enough of

them to last you a good while. Most packaged food comes from factories, and traditional markets sell

homemade goods.

Processed Foods: The average home has a lot of canned food or instant food ready for eating. Because

of the long shelf life of these foods, it's useful to have them ready when necessary. Instant noodles,

frozen dumplings, and canned tuna are typical preserved foods in Korean households.

Where You Can Shop: Supermarket and Traditional Market

Mart (Supermarket): A mart is stocked with many things where consumers pick up groceries as

desired, and the merchandise is paid all at once at the end. Each piece of merchandise has its weight

and price attached. Therefore, you must check the weight and price tags when you purchase goods.

Examples of some supermarkets include E-mart, Lotte Mart, Home Plus, and more.

Jaeraesijang (Traditional Market): In the traditional market, each small shop sells a specific kind of

goods. While not as organized as a mart, it is possible to get discounts and bonuses when shopping in

traditional markets. Even if the merchandise isn't packaged, these markets are very convenient in that

you can purchase what you want in the amounts you like.

You can also buy groceries through the Internet, such as frozen foods, spices, vegetables, seasonings,

etc. You can buy almost any kind of food: the prices are sometimes cheaper, and you may even be able to

buy local produce or high quality products. You must, however, be careful when making purchases since

you cannot personally examine what you're buying. The information on these sites are mostly provided

only in Korean.

How to Shop for Groceries

5 |

It is best to buy ingredients when they

are fresh, but it isn't easy to shop for food

every day. Moreover, some ingredients

must undergo some preparation work

before they can be cooked.

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24

Using the Measuring

Tools

How to Measure6 |

Measuring Spoon

The liquid should be filled so it does

not run over. Powders should be

overfilled, and then leveled flat. One

tablespoon is 15ml, and a teaspoon

is 5ml. Rice spoon sizes are different

in every home, and they're usually

about 10~12ml in size.

Pastes (Red Chili Paste, Soybean Paste, Etc.) 1 Measuring Spoon = 15ml1 rice spoon = 10~12ml

Liquid (Oil, Seasoned Rice Wine, Etc.)1 Measuring Spoon = 15ml1 Rice Spoon=10~12ml

Powder (Flour, Sugar, Salt, Etc.)1 Measuring Spoon = 15ml1 Rice Spoon = 10~15ml

Basics for Measuring Spices

What is the weight of 1 tablespoon of chopped green onions, chopped garlic, etc.? Let's take a look at the photos.

Chopped Pa (green onions) 1 Tablespoon 5cm of Green Onion (White Part) (25g)

Chopped Saenggang (Ginger) 1 Tablespoon 1/3 Piece of Ginger (10g)

Chopped Maneul (Garlic) 1 Tablespoon 2 Pieces of Garlic (10g)

Chopped Yangpa (Onion) 1 Tablespoon 1/12 Piece of Onion (10g)

Measuring Cup

Measuring the fluid level is necessary when preparing dishes. Powdery substances should be measured

by over-filling the measurement cup, and then leveling away the excess from the top. The capacity of

measuring cups is 200ml, and you can use paper cups or empty milk carton instead. Since the density

of ingredients varies, it might be useful to note that a cup of flour is less than 200g, while a cup of

gochujang is over 200g.

25

Buchu (Leek) 80g Geon Gosari (Dried Bracken) 40g Bullin Gosari (Wet Bracken) 120g Soegogi (Beef) 644cm, 100g

Kongnamul (Bean Sprouts) 80g Jjokpa (Chives) 50g Sigeumchi (Spinach) 100g Dangmyeon (Glass Noodles) 120g

Danggeun (Carrot)4cm in diameter, 15cm in length (150g)

Oi (Cucumber)3cm in diameter, 23cm in length (200g)

Yangpa (Onion)8cm in diameter (150g)

Mu (White Radish) half8cm in diameter, 13cm in length (700g)

Hobak (Young Pumpkin)5cm in diameter, 18cm in length (350g)

Gamja (Potato)7cm in diameter (130g)

Measuring Ingredients

Vegetables come in various sizes,

ranging from small to large. The

recipes in this book are described

according to weight, so please

estimate the size and weight of

vegetables by referr ing to the

following pictures and descriptions.

Measuring by Hand

Measuring Materials

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80g 40g 120g 644cm 100g

80g 50g 100g 120g

: 4cm, 15cm(150g) : 3cm, 23cm(200g) : 8cm(150g)

1/2 : 8cm, 13cm(700g) : 5cm, 18cm(350g) : 7cm(130g)

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7 |

Types of Bab

The most basic kind of rice is ssalbab (white rice). Korean rice is round, somewhat short in shape, and is sticky. As the

tastes of Koreans vary, so do the methods for preparing and eating rice.

There are two types of rice: these are chapssal (glutinous rice) and mebssal (non-glutinous rice). We eat special

dishes like rice cakes, cooked glutinous rice, or chicken soup with ginseng made with chapssal, and eat normal meals

made with mebssal.

The more health conscious Koreans eat hyeonmi (brown rice) more than baekmi (white rice). Baekmi and hyeonmi

are determined by how much rice skin and bran is peeled off when the rice was polished. White rice is the most peeled

with 12 bundo (a measurement) and brown rice is less peeled with 9 bundo or 7 bundo. Brown rice is a little bit hard

compared to white rice, but it is better for the health.

Japgokbab is made by adding other grains to rice. Barley and legumes are most common grains used for this dish.

There are half-cooked apmaek (pressed barley) and halmaek (divided barley) in addition to normal barley. Legumes for

Japgokbab include peas, kidney beans, black beans, etc. Red beans, millet, black rice, and hog millet may also be used.

Cooking Bab

Soak the rice in water before cooking Bab. If you have enough time, soak it overnight, but 30 minutes to 1 hour is

enough. Soaking the rice before cooking is not necessary, but it improves the texture by softening it. You must, however,

pre-soak brown rice or rice with other grains before cooking because the legumes or brown rice do not cook thoroughly.

There are various tools for making rice, but we usually use an electric rice cooker these days. If you are using an electric

rice cooker, simply press the switch and the rice gets cooked. If you cook rice in a pot, you must learn how to cook it

because the method is different from cooking long-grain rice.

1) Soak the rice beforehand.

2) Measure the water: a cup of water is added per cup of rice. If you did not have enough time to soak the rice, then add

20~30% more water.

3) Put the rice on a gas stove using high heat. If the water is about to leak out, open the lid to prevent overflowing.

4) Whenever the rice water is about overflow, reduce the heat to slightly medium heat and then low heat. It is good to

gently stir the rice with a rice paddle.

5) When there is less water and the simmering is reduced, turn the heat to the lowest setting possible and cover the lid.

Leave it for about 10 minutes; we call this process ddeumeul deulinda (let the rice settle in its own steam).

6) When the rice is done, mix it with a rice paddle.

Storing Bab

To keep cooked rice in a warm rice cooker, remove the water vapor by gently turning the rice with the paddle. The rice will

become mushy if you do not remove the water vapor from the rice. You must also be sure not to leave rice for too long in

a warm rice cooker since it will yellow and start to smell. If the rice is to be kept for several days, divide into bowls and

store the rice in a freezer. Reheat the rice in a microwave afterwards so that it will be just like fresh cooked rice.

Cooking Delicious Rice

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If you can correctly make broth, you can

make really tasty soups. If you do not use

broth to make a well-made soup with

good ingredients, the taste will not be

good.

Broth should be made each time you need

it because it's best to eat when it's freshly

made. If necessary, you can keep pre-

made broth in the refrigerator or keep it

frozen to be used later.

Making Broth8 |

Myeolchi Yuksu (Anchovy Broth)

This is the most common and general type of broth. Many people like it, and it can easily be used in all

types of food. Here's how to make it.

1) Pick large and broad anchovies to make a broth.

2) Remove the head, cutting the body open, and then remove the innards. Leaving these innards in may

add a bitter taste to your broth.

3) Put the anchovies in cold water and boil for 15 minutes.

4) Scoop up the anchovies and only use the broth.

Meolchi Dasima Yuksu (Anchovy Kelp Broth)

Adding kelp to make anchovy broth will make it taste even better. Here's how to make it.

1) Shake off any white dust that might be on the kelp, and then soak it in cold water for 30 minutes

2) Put the kelp and soaked water into the boiling anchovy broth.

3) Kelp will become sticky if you boil it for a long time. Scoop up the kelp once it boils a little.

You can further improve the flavor by adding many different ingredients besides kelp into the anchovy

broth. Ingredients that are commonly used include dried mushroom, dried shrimp, radish, garlic, and

onion.

Soegogi Yuksu (Beef Broth)

Beef broth can make all Korean food taste great. The downside is the expensive price of meat and effort

you need to put into making homemade beef broth, but it is worth making your own beef broth from

scratch.

1) Soak a brisket or round of beef for 3~4 hours in cold water, removing the blood.

2) Boil the meat in an amount of water that is about 10 times more than the meat. It is better to add

green onion, whole garlic, black pepper, onions, and radishes together.

3) Start by boiling over high heat, and when it boils, reduce the heat and then boil for 1 hour with the lid

covered.

4) You may keep the broth in the freezer and use it for later.

Jogae Yuksu (Clam Broth)

This broth made with clam tastes clean and light. It can be used in stews, soups, etc. Clams should be

soaked before use since they may still contain sand.

1) Soak the clams in salt water for over 30 minutes and then remove any sand from them.

2) Wash their shells and boil the clams in cold water.

3) Fish the clams after they open their shells and clean any extra debris by pouring them over a clean

cloth.

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