The {Page-Turner-Cookbook} featuring
South-korea
South-korea Appetizers - Soups - Sauces
South-korea Main Dishes
South-korea Side Dishes
South-korea Desserts
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Traditional Food in South Korea
Kimchi
Kimchi is a bit part of the national identity and is therefore served with pretty much every meal in South Korea. It’s usually made from fermented cabbage and chili, it’s a bit of an acquired taste for travellers.
Korean Barbecue Meal
Korean barbecue has become popular in the west, but health and safety usually means restaurants can’t use a charcoal broiler at the table like they do in South Korea – undoubtedly key to the best flavours. Generally at a barbecue restaurant you’ll find bulgogi, cuts of marinated meat (usually pork or beef), and galbi, ribs that are usually unmarinated. Gimbap – You might think of this as Korean sushi, as it consists of rice, meat or fish, pickled radish, and sesame seeds wrapped up in dried seaweed. The difference from sushi is how the rice is flavoured with salt and sesame oil. A roll of gimbap can be a useful snack to carry with you, but is also an option in a restaurant or cafe.
Soups and stews
Again, the amount of soups and stews you’re likely to encounter in South Korea is ridiculous, and the difference between soup and stew might not always be clear. Soups are known as guk or tang, while jjigae usually means stew. You’ll find soups and stews made with vegetables, kimchi, seafood, meat, tofu, noodles, and more, sometimes all at once. Noodles
It's said that, on average, South Koreans eat 80 bags of ramen noodles per person annually, which is a lot of instant noodles. Most of that ramen is Shin Ramyun (shin means “spicy” in Korean, and ramyun is the Korean word for ramen, a Japanese word).
Noodles are popular in South Korea. Look out for naengmyeon, a thin and chewy buckwheat noodle served in an ice cold beef broth – a Korean speciality. The recipe of the broth can vary heavily from place to place. You’ll also find japchae (yam noodles fried with vegetables, beef, and/or dumplings), ramyeon (Korea’s spicy answer to ramen, served with kimchi), and u-dong (thick wheat noodles similar to Japanese udon).
Seafood
Seafood is massive in South Korea, and many restaurants will have bays of fish tanks containing live specimens for you to choose from.
A traditional South Korean seafood dish is hwe, served raw (similar to sashimi) and flavoured with a hot pepper sauce. Note that in some places the fish will be prepared while still alive to ensure maximum freshness, which can be an altogether unpleasant experience. You could also try haemultang, a spicy hotpot stew made with crab, shrimp, squid, along with vegetables and noodles. Traditional drinks in South Korea
The national drink of South Korea is soju. It’s a bit like vodka (around 20% proof), and you’ll usually find it’s the cheapest beverage on the menu.
Beer
The most popular brands of beer in South Korea are western-style lagers – Cass, Hite and OB.
Kimchi
Kimchi is a bit part of the national identity and is therefore served with pretty much every meal in South Korea. It’s usually made from fermented cabbage and chili, it’s a bit of an acquired taste for travellers.
Korean Barbecue Meal
Korean barbecue has become popular in the west, but health and safety usually means restaurants can’t use a charcoal broiler at the table like they do in South Korea – undoubtedly key to the best flavours. Generally at a barbecue restaurant you’ll find bulgogi, cuts of marinated meat (usually pork or beef), and galbi, ribs that are usually unmarinated. Gimbap – You might think of this as Korean sushi, as it consists of rice, meat or fish, pickled radish, and sesame seeds wrapped up in dried seaweed. The difference from sushi is how the rice is flavoured with salt and sesame oil. A roll of gimbap can be a useful snack to carry with you, but is also an option in a restaurant or cafe.
Soups and stews
Again, the amount of soups and stews you’re likely to encounter in South Korea is ridiculous, and the difference between soup and stew might not always be clear. Soups are known as guk or tang, while jjigae usually means stew. You’ll find soups and stews made with vegetables, kimchi, seafood, meat, tofu, noodles, and more, sometimes all at once. Noodles
It's said that, on average, South Koreans eat 80 bags of ramen noodles per person annually, which is a lot of instant noodles. Most of that ramen is Shin Ramyun (shin means “spicy” in Korean, and ramyun is the Korean word for ramen, a Japanese word).
Noodles are popular in South Korea. Look out for naengmyeon, a thin and chewy buckwheat noodle served in an ice cold beef broth – a Korean speciality. The recipe of the broth can vary heavily from place to place. You’ll also find japchae (yam noodles fried with vegetables, beef, and/or dumplings), ramyeon (Korea’s spicy answer to ramen, served with kimchi), and u-dong (thick wheat noodles similar to Japanese udon).
Seafood
Seafood is massive in South Korea, and many restaurants will have bays of fish tanks containing live specimens for you to choose from.
A traditional South Korean seafood dish is hwe, served raw (similar to sashimi) and flavoured with a hot pepper sauce. Note that in some places the fish will be prepared while still alive to ensure maximum freshness, which can be an altogether unpleasant experience. You could also try haemultang, a spicy hotpot stew made with crab, shrimp, squid, along with vegetables and noodles. Traditional drinks in South Korea
The national drink of South Korea is soju. It’s a bit like vodka (around 20% proof), and you’ll usually find it’s the cheapest beverage on the menu.
Beer
The most popular brands of beer in South Korea are western-style lagers – Cass, Hite and OB.
Main Bobotie 
Serves: 6
Preparation time:1 hour 30 minutes
Cooking time:45 minutes
3 slices of bread1 cup + 1/2 cup milk, divided
2 tablespoons olive oil
2 large onions, roughly chopped
4 teaspoons medium curry powder
1 teaspoon dried herbs (oregano, basil, marjoram)
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 garlic cloves, finely chopped
1 1/2 pound ground beef or lamb
1/2 cup fruit chutney
3 tablespoons sultana raisins
Zest and juice of one medium lemon, divided
4 teaspoons tomato paste
Salt and pepper
2 large eggs
4 bay leaves
Preheat your oven to 350°F.
Soak the bread in 1 cup of milk.
Heat the olive oil in a wide skillet set over medium heat. Once the oil is hot, add the onions, and cook until soft.
Add the curry powder, mixed herbs, ground cumin, turmeric, and garlic, and stirring constantly, allow to cook for a minute or two until the garlic is soft.
Add the ground meat, and cook, stirring frequently to break up any big chunks, until browned.
Once the meat is browned, remove the skillet from the heat, and stir in the chutney, raisins, all the lemon zest, half the lemon juice, tomato paste, and salt and pepper to taste. Mix well, give it a taste, and add more lemon juice, salt, and pepper as desired.
Squeeze the milk from the bread, reserving the milk for later, and tearing the bread into small pieces. Mix the bread into the beef mixture, and spread evenly into an oven-proof dish.
Strain the milk that has come from the bread, and add the remaining 1/2 cup of milk. Beat in the eggs, and season with 1/4 teaspoon salt and pepper to taste. Pour this over the meat, and scatter the bay leaves on top.
Bake, uncovered, at 350°F for 45 minutes, or until golden brown.
Soak the bread in 1 cup of milk.
Heat the olive oil in a wide skillet set over medium heat. Once the oil is hot, add the onions, and cook until soft.
Add the curry powder, mixed herbs, ground cumin, turmeric, and garlic, and stirring constantly, allow to cook for a minute or two until the garlic is soft.
Add the ground meat, and cook, stirring frequently to break up any big chunks, until browned.
Once the meat is browned, remove the skillet from the heat, and stir in the chutney, raisins, all the lemon zest, half the lemon juice, tomato paste, and salt and pepper to taste. Mix well, give it a taste, and add more lemon juice, salt, and pepper as desired.
Squeeze the milk from the bread, reserving the milk for later, and tearing the bread into small pieces. Mix the bread into the beef mixture, and spread evenly into an oven-proof dish.
Strain the milk that has come from the bread, and add the remaining 1/2 cup of milk. Beat in the eggs, and season with 1/4 teaspoon salt and pepper to taste. Pour this over the meat, and scatter the bay leaves on top.
Bake, uncovered, at 350°F for 45 minutes, or until golden brown.
Main Chicken salad
Serves: 4
Preparation time: 15 minutes
Cooking time:None
12 ounces cooked chicken 4 ounces diced celery
20 pieces pecans
1 diced shallot
2 hard cooked eggs, chopped
1 teaspoon lemon juice
1/2 cup mayonnaise
salt and white pepper to taste
8 leaves lettuce
Dice chicken. Combine with celery, nuts, shallots,chopped hard cooked eggs, and lemon juice.
Fold in mayonnaise and season with salt and pepper. Serve on lettuce leaf.
Fold in mayonnaise and season with salt and pepper. Serve on lettuce leaf.
Main Singapore noodles
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
8 oz vermicelli rice noodles1 tbsp mild curry powder
¼ tsp turmeric
1 tsp sugar
1 tbsp sesame oil
3 tbsp low-salt soy sauce
1 tbsp vegetable oil
1 cup sliced onion
1 sweet pepper, yellow or orange
6 oz bean sprouts
1 red chilli, sliced (optional)
Soften the noodles in a large pan of boiling water to cover, pushing the noodles under the water. Set aside for 5-10 minutes, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
Heat a wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 minutes until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and bean sprouts. Stir-fry for a further 3-4 minutes, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.
Heat a wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 minutes until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and bean sprouts. Stir-fry for a further 3-4 minutes, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.
Side Dish Seafood green onion pancake haemul-pajeon
When making pajeon, most Koreans use green onion, and the most popular kind of pajeon is made with seafood. A recipe related to
https://www.maangchi.com
Serves: 2
1 tablespoon potato starch
½ teaspoon kosher salt plus a pinch of salt
a pinch of ground black pepper
¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water
4 tablespoons vegetable oil
12 green onions, roots and tops trimmed to 8 to 9 inches long (to fit your skillet)
4 to 5 ounces (½ cup) seafood (peeled and deveined shrimp, squid, clams), chopped
1 large egg, beaten in a small bowl
1 fresh red pepper, sliced
For dipping sauce:
2 tablespoons soy sauce
1 tablespoon white or apple cider vinegar
½ teaspoon gochu-garu (Korean hot pepper flakes)
1 green onion, chopped
1 teaspoon toasted sesame seeds
Serves: 2
Preparation time:15 minutes
Cooking time:12 minutes
½ cup all-purpose flour1 tablespoon potato starch
½ teaspoon kosher salt plus a pinch of salt
a pinch of ground black pepper
¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water
4 tablespoons vegetable oil
12 green onions, roots and tops trimmed to 8 to 9 inches long (to fit your skillet)
4 to 5 ounces (½ cup) seafood (peeled and deveined shrimp, squid, clams), chopped
1 large egg, beaten in a small bowl
1 fresh red pepper, sliced
For dipping sauce:
2 tablespoons soy sauce
1 tablespoon white or apple cider vinegar
½ teaspoon gochu-garu (Korean hot pepper flakes)
1 green onion, chopped
1 teaspoon toasted sesame seeds
dipping sauce:
1. Put soy sauce, vinegar, gochu-garu, green onion, and sesame seeds in a small bowl.
2. Mix and set it aside.
3. Prepare pancake ingredients:
1. Combine the chopped seafood, pinch of salt and a pinch of ground black pepper in a small bowl. Mix it well and set aside.
2. Combine flour, potato starch, ½ teaspoon salt, and ¾ cup stock (or water) in a large enough to accommodate the green onions. Mix with a whisk until smooth.
Make green onion pancake:
1. Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat and swirl to coat evenly.
2. Add the green onions to the batter to coat them. Using tongs or your hand, place them side by side in the skillet, alternating white end to green end, so they form a neat rectangle.
3. Add the seafood to the leftover batter in the bowl. Using your hands or tongs, spread the battered seafood on top of the battered scallions, scraping out any excess batter remaining in the bowl.
4. Add the sliced red pepper and pour the beaten egg over top of the pancake in the skillet.
5. Quickly wash your hands!
6. Reduce the heat to medium and cook for about 6 minutes, until the bottom is light brown and crispy.
7. Turn the pancake over with a large spatula. Drizzle the remaining 2 tablespoons vegetable oil around the edges of the skillet. Lift one edge of the pancake with your spatula and tilt the skillet so that the oil flows underneath the pancake. Cook for another 3 minutes until nicely browned and crisp.
8. Turn the pancake over again. Turn up the heat to medium high heat and cook for 1 minute, until the bottom turns crunchy.
9. Transfer to a large plate, with the egg and seafood side up. Serve right away with the dipping sauce.
How to eat:
1. Mix the dipping sauce with a spoon. You can cut up the large pancake into several pieces before eating. Take 1 piece to a small individual plate and drizzle some dipping sauce with the spoon and eat. If you don’t want to precut the pancake, you can use your chopsticks to tear off a chunk of batter with a green onion and seafood, and then eat it with the dipping sauce. I prefer the second way because I love to eat the whole cooked green onion.
1. Put soy sauce, vinegar, gochu-garu, green onion, and sesame seeds in a small bowl.
2. Mix and set it aside.
3. Prepare pancake ingredients:
1. Combine the chopped seafood, pinch of salt and a pinch of ground black pepper in a small bowl. Mix it well and set aside.
2. Combine flour, potato starch, ½ teaspoon salt, and ¾ cup stock (or water) in a large enough to accommodate the green onions. Mix with a whisk until smooth.
Make green onion pancake:
1. Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat and swirl to coat evenly.
2. Add the green onions to the batter to coat them. Using tongs or your hand, place them side by side in the skillet, alternating white end to green end, so they form a neat rectangle.
3. Add the seafood to the leftover batter in the bowl. Using your hands or tongs, spread the battered seafood on top of the battered scallions, scraping out any excess batter remaining in the bowl.
4. Add the sliced red pepper and pour the beaten egg over top of the pancake in the skillet.
5. Quickly wash your hands!
6. Reduce the heat to medium and cook for about 6 minutes, until the bottom is light brown and crispy.
7. Turn the pancake over with a large spatula. Drizzle the remaining 2 tablespoons vegetable oil around the edges of the skillet. Lift one edge of the pancake with your spatula and tilt the skillet so that the oil flows underneath the pancake. Cook for another 3 minutes until nicely browned and crisp.
8. Turn the pancake over again. Turn up the heat to medium high heat and cook for 1 minute, until the bottom turns crunchy.
9. Transfer to a large plate, with the egg and seafood side up. Serve right away with the dipping sauce.
How to eat:
1. Mix the dipping sauce with a spoon. You can cut up the large pancake into several pieces before eating. Take 1 piece to a small individual plate and drizzle some dipping sauce with the spoon and eat. If you don’t want to precut the pancake, you can use your chopsticks to tear off a chunk of batter with a green onion and seafood, and then eat it with the dipping sauce. I prefer the second way because I love to eat the whole cooked green onion.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in South-Korea
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
4 Recipes
3 Main dishes
1 Side dishes