Growing up in a Korean Kitchen: A Cookbook

by Hi Soo Shin Hepinstall, Sonya Hepinstall (Foreword by)

Overview

Part memoir and part cookbook, GROWING UP IN A KOREAN KITCHEN is one woman's cultural and culinary story, weaving childhood reminiscences with lovingly gathered recipes. With descriptions of the traditional Korean kitchen, preparations for special feast days, and the rituals of everyday family meals, author Hi Soo Shin Hepinstall draws an engaging portrait of a seldom glimpsed way of life. Easy-to-follow recipes, largely handed down through oral tradition, cover the wide range of main and side dishes, from the sumptuous elegance of "royal cuisine" to simpler countryside cooking. Korean cuisine has emerged as one of the most exciting and robust tastes of Asia, with great variety and some of the world's most sophisticated techniques for pickling and cooking with garlic and hot pepper. Cooks of all levels, as well as armchair travelers, will welcome this book to their collection.• Includes over 250 authentic recipes, a glossary, and a list of resources for finding uniquely Korean ingredients and utensils.• Illustrated with the author's travel and family photos, depicting the cultural and culinary traditions of Korea.For a list of markets that carry Korean ingredients visit www.koreanfeast.com

Product Details

ISBN-13:	9781580082815
Publisher:	Potter/Ten Speed/Harmony/Rodale
Publication date:	08/28/2001
Pages:	272
Sales rank:	1,223,887
Product dimensions:	7.35(w) x 10.30(h) x 0.80(d)

About the Author

HI SOO SHIN HEPINSTALL began her serious culinary and cultural research while living in Europe in the 1970s. After attending a summer course at Cordon Bleu Cooking School in Paris, she continued her studies in Seoul, Korea, and Southeast Asia. In addition, she has written two novels, one of which won a Korean literary prize and was made into a popular movie. She lives in Washington, D.C.

Table of Contents

	Foreword	XI
	Returning to My Childhood Home	XIII
	The Korean Kitchen	1
	At Home	3
	Ingredients, Equipment, and Techniques	9
	Essential Sauces and Pastes	24
	Garnishing	33
	Main Dishes	37
	Rice and Cereals	39
	Steamed White Rice, Pap	40
	Five-Grain Rice, Ogokbap or Chapgokbap	41
	Spinach with Steamed Rice, Sigumch'ibap	42
	Mushrooms with Steamed Rice, Posotbap	43
	Shredded Radish and Baby Oysters with Steamed Rice, Mubap	44
	Soybean Sprouts with Steamed Rice, K'ongnamulbap	44
	Seaweed with Steamed Rice, Miyokbap	45
	Kimchi with Steamed Rice, Kimchibap	46
	Rice with Red Beans, P'atbap	47
	Fried Rice with Chicken, Pokkunbap	48
	Sauteed Rice Cake with Meat and Vegetables, Ttok Pokki	49
	Rice with Vegetables and Meat, Pibimbap	50
	Vinegar-Scented Rice Nuggets with Seafood, Saengson Ch'obap	52
	Vegetable-Wrapped Rice, Ssam	53
	Seaweed-Wrapped Rice, Kimbap	54
	Stocks, Soups, and Porridges	57
	Beef Stock, Malgun Changguk	58
	Chicken Stock, Tak Changguk	59
	Anchovy Stock, Myolch'i Changguk	60
	Rice Cake Soup, Ttokguk	61
	Ceremonial Soup, T'ang	62
	Royal Meatball Soup, Wanjat'ang	63
	Spinach and Clam Soup, Sigumch'iguk	64
	Seaweed Soup, Miyokguk	65
	Radish and Chive Soup, Muguk	66
	Kimchi Soup, Kimchiguk	67
	Ginseng Chicken Soup, Kyesamt'ang	68
	Fiery Seafood Soup, Saengson Maeunt'ang	69
	Beef and Tripe Soup, Komt'ang	70
	Beef Knuckle Soup, Sollongt'ang	71
	Oxtail Soup, Kkori Komt'ang	72
	Spicy Beef Brisket-Tripe Soup, Yuggaejang	73
	P'yogo Mushroom Porridge, P'yogojuk	74
	Chive and Clam Porridge, Puch'ujuk	75
	Red Bean Porridge, P'atjuk	76
	Pumpkin Porridge, Hobakjuk	77
	Soybean Porridge, K'ongjuk	78
	Pine Nut Porridge, Chatjuk	79
	Noodles and Dumplings	81
	Homemade Noodles, Kal Kuksu	82
	Homemade Dumpling Wrappers, Mandu P'i	83
	Noodles with Chicken and Vegetables, Tak Kuksu	84
	Noodles in Chilled Soybean Milk, K'ong Kuksu	86
	Chilled Buckwheat Noodles, Naengmyon	87
	Sweet Potato Noodles with Meat and Mixed Vegetables, Chapch'ae	88
	Stuffed Dumplings, Mandu	90
	Kimchi and Changatchi: The Korean Way of Pickling	93
	Whole Cabbage Kimchi, T'ong Paech'u Kimchi	97
	White Cabbage Kimchi, Paek Kimchi	99
	Cubed Radish Kimchi, Kkagdugi	100
	Radish Kimchi Soup, Tongch'i Mi	101
	Radish and Cabbage Heart Kimchi, Nabak Kimchi	102
	Soy Sauce Kimchi, Chang Kimchi	103
	Cabbage-Wrapped Kimchi, Possam Kimchi	104
	Stuffed Cucumber Kimchi, Oi Sobaegi Kimchi	106
	Stuffed Eggplant Kimchi, Kaji Sobaegi Kimchi	107
	Stonecrops Kimchi, Tol Namul Kimchi	108
	Pickled Cucumbers, Oiji	109
	Pickled Hot Green and Red Peppers, Koch'uji	110
	Pickled Whole Garlic, Manul Changatchi	111
	Pickled Ginger, Saenggang Changatchi	111
	Side Dishes	113
	Fresh Salad and Vegetable Dishes	115
	Leaf Lettuce Salad, Sangch'u Kotjori	116
	Green Onion Salad, P'a Kotjori	117
	Cucumber Salad, Oi Saengch'ae	118
	Chilled Radish Salad, Mu Saengch'ae	119
	Fatsia Shoots Salad, Turup Saengch'ae	120
	Bellflower Root Salad, Toraji Saengch'ae	121
	Seasoned Soybean Sprouts, K'ong Namul	122
	Seasoned Mung Bean Sprouts, Nokdu Namul	123
	Seasoned Eggplant, Kaji Namul	124
	Seasoned Spinach, Sigumch'i Namul	125
	Seasoned Cabbage Hearts, Paech'usok Namul	126
	Seasoned Summer Squash, Hobak Namul	127
	Sauteed Cucumbers, Oi Pokkum	128
	Sauteed Spring Garlic, Manul lp' Pokkum	129
	Sauteed Cabbage Kimchi with Bean Curd and Pork, Kimchi Pokkum	130
	Sauteed Fernbracken, Kosari Namul	131
	Sauteed P'yogo Mushrooms, P'yogo Posot Pokkum	132
	Sauteed Oyster Mushrooms with Scallops, Nut'ari Pokkum	133
	Sauteed Kelp, Miyok Namul	134
	Toasted Laver, Kim Kui	135
	Stews, Braised Dishes, and Hot Pots	137
	Bean Curd and Vegetable Stew with Fermented Soybean Paste, Tubu Toenjang Tchigae	138
	Fish Stew, Saengson Tchigae	140
	Braised Chicken, Tak Tchim	142
	Braised Pork Spareribs, Toeji Kalbi Tchim	144
	Braised Beef Ribs, Kalbi Tchim	146
	Braised Fish, Saengson Tchim	148
	Braised Whole Cabbage Kimchi, Kimchi Tchim	149
	Vegetable Hot Pot, Ch'aeso Chongol	150
	Bean Curd and Vegetable Hot Pot, Tubu Chongol	152
	Seafood and Vegetable Hot Pot, Haemul Chongol	154
	Pan-Fried Dishes and Pancakes	157
	Green Onion Pancakes, P'ajon	158
	Chive Pancakes, Puch'ujon	159
	Summer Squash Pancakes, Hobakjon	160
	Potato Pancakes, Kangwondo Style, Kangwondo Kamjajon	161
	Kimchi Pancakes, Kimchijon	162
	Mung Bean Pancakes, Pinchajon	163
	Pan-Fried Summer Squash, Hobakjon	164
	Pan-Fried Radishes, Mujon	165
	Pan-Fried Potatoes, Kamjajon	166
	Stuffed Pan-Fried Bean Curd, Tubu Sobaegi	167
	Stuffed Pan-Fried P'yogo Mushrooms, P'yogojon	168
	Stuffed Pan-Fried Peppers, Koch'ujon	169
	Pan-Fried Crab Cakes, Kyejon	170
	Pan-Fried Clam Cakes, Chogaejon	171
	Pan-Fried Beef and Bean Curd Cakes, Kallapjon	172
	Pan-Fried Beef Liver, Naejangjon	173
	Pan-Fried Fish Fillets, Saengsonjon	174
	Pan-Fried Oysters, Kuljon	175
	The Art of Korean Barbecue	177
	Fired Beef, Pulgogi	179
	Fired Beef Ribs, Kalbi Kui	180
	Beef and Vegetable Skewers, Sogogi Sanjok	181
	Fired Chicken, Tak Kui	182
	Chicken and Vegetable Skewers, Tak Sanjok	183
	Fired Pork, Toejigogi Kui	184
	Pork and Vegetable Skewers, Toejigogi Sanjok	185
	Grilled Red Snapper, Tomi Kui	186
	Grilled Whole Squid, Ojingo Kui	187
	Grilled Beef Heart, Yomt'ong Kui	188
	Grilled Aralia Roots, Todok Kui	189
	Dishes for Special Occasions	191
	Scallops Wrapped in Green Onion, P'a Kanghoe	192
	Cold Meat Platter, P'yonyuk and Cheyuk	193
	Nine Variety Royal Appetizer, Kujolban	194
	Peace and Harmony Salad, T'angpyong Ch'ae	196
	Stuffed Fish Fillet, Royal Style, OMandu	198
	Stuffed Squid, Ojingo Sundae	199
	Korean Sausage, Sundae	200
	Beef Tenderloin Tartare, Yukhoe	201
	Raw Seafood Platter, Haemul Hoe	202
	Jellied Ox Hoof, Chok P'yon	203
	Celestial Hot Pot, Sinsonlo	204
	Preserved Dishes	207
	Seaweed Chaban, Kim Chaban	208
	Kelp Chaban, Miyok Chaban	209
	Deep-Fried Kelp, T'wigak	210
	Cod Chorim, Taegu Chorim	211
	Salted Yellow Corvina Chaban, Kulbi Chaban	212
	Bean Chaban, K'ong Chaban	213
	Beef Chorim, Chang Chorim	214
	Anchovy and Green Pepper Chorim, Myolch'i Koch'u Chorim	215
	Potato and Anchovy Chorim, Kamja Chorim	216
	Bean Curd Chorim, Tubu Chorim	217
	Lotus Root Chorim, Yonkun Chorim	218
	Steamed Pollack Roe, Myongran Tchim	219
	Desserts and Drinks	221
	Desserts and Confections	223
	Korean Fruit Soup, Hwach'ae	224
	Pears Poached in Rice Wine, Paesuk	225
	Sweet Rice Cake, Injolmi	226
	Sweet Rice Fruit Cake, Yaksik or Yakbap	227
	Flower Pancakes, Kkot'jon or Hwajon	228
	Sweet Rice Balls, Kyongdan	229
	Snow White Rice Cakes, Paeksolgi or Huin Ttok	230
	Pine Needle-Scented Rice Cakes, Song P'yon	231
	Honey-Coated Cookies, Yakgwa or Yugwa	232
	Black Sesame Seed Cookies, Komunkkae Tasik	233
	Puffed Rice and Sesame Seed Cookies, Kkaeyot Kanjong	234
	Candied Ginger, Saenggang Chonggwa	235
	Candied Lotus Roots, Yongun Chonggwa	236
	Candied Quince, Mogwa Chonggwa	237
	Rice Punch, Sikhye	238
	Persimmon Punch, Sujonggwa	239
	Teas	241
	Barley Tea, Pori Ch'a	243
	Five-Grain Tea, Ogok Ch'a	243
	Wild Sesame Tea, Tulkkae Ch'a	244
	Yuja Tea, Yuja Ch'a	244
	Ginger Tea, Saenggang Ch'a	245
	Schisandra (or Five-Flavor) Tea, Omija Ch'a	246
	Persimmon Leaf Tea, Kamip Ch'a	246
	Korean Ginseng Tea, Insam Ch'a	247
	Acknowledgments	248
	Index	249

Editorial Reviews

"Hepinstall's recipes range from hearty, nutritious staples to savory favorites. . . There's also an enticing repertoire of side dishes and dipping sauces. Granted, some recipes may require a visit to a Korean grocer, but the results are worth the trip." —Cooking Light"The recipes have a rooted quality found only in the most exceptional cookbooks. . . This is the breakthrough introduction to Korean cuisine many of us have been waiting for."—Gourmet"So well-written, with such enticing recipes, that you'll want to head for the kitchen."—Dallas Morning News "In her book, Hi Soo Shin Hepinstall brings clarity to this complicated cuisine."—Washington Post"Even for those who love to eat Korean food in restaurants, there is something vaguely mysterious about the cooking . . . Aggravating that situation has been a relative dearth of Korean cookbooks. Until now, that is. GROWING UP IN A KOREAN KITCHEN is part memoir, part travelogue, part recipe book—and wholly satisfying." —a Top 10 Cookbooks of 2001, the Los Angeles Times "An approachable collection." —New York Daily News "This new cookbook vividly reveals the subtle nuances of Korean cuisine in a simple yet dynamic fashion, focusing on not only the food, but also the lifestyle or rural Korea . . . We held a Korean tasting dinner with recipes made from the book, and found the dishes incredibly delicious and quite easily prepared."  —the Austin Chronicle "Best Cookbooks of 2001. . . . guides us through the maze of complicated Korean cooking . . . takes time to explain the spiritual significance of the food." —People magazine "A love letter to [Hepinstall's] homeland, with all of its traditions and rituals." As for recipes, "we are given a rich selection to choose from." —The Seattle Times "Part autobiography and part cookbook, this remarkable work provides a practical introduction to a cuisine Americans have encountered with delight and a poignant memoir of a time and place in which an average family meal could consist of seven or more dishes."—from the Amazon.com Cookbook "WHAT WE'RE READING" "This introduction to the world of Korean cooking [is] as practical as it is evocative." —Food & Wine"For cooks who really want to delve into the mysteries of Korean cooking, I can strongly recommend GROWING UP IN A KOREAN KITCHEN. —Denver Rocky Mountain News "Hi Soo Shin Hepinstall has a clear, sure voice. Her recipes are direct and easy to follow, and her descriptions and explanations helps us understand the roots of this familiar and appealing cuisine." —Naomi Duguid and Jeffrey Alford, authors of Hot Sour Salty Sweet, Seductions of Rice, and Flatbreads and Flavors"This book enriches and expands every cook's kitchen with new knowledge and flavors." —Hiroko Shimbo, author of The Japanese Kitchen"Growing Up in a Korean Kitchen is the most comprehensive Korean cookbook to date. This book will be a classic." —Nina Simonds, author of A Spoonful of Ginger"Every once in a while, a landmark cookbook is published. This is one." —Barbara Tropp, author of The Modern Art of Chinese Cooking and China Moon Cookbook"It went straight to my heart." —Grace Young, author of The Wisdom of the Chinese Kitchen"Memories of Hi Soo Shin Hepinstall's childhood are lovingly recorded . . . Reading her stories and recipes evokes a shared sense of nostalgia for my own family's kitchen in Thailand." —Su-Mei Yu, author of Cracking the Coconut: Classic Thai Home Cooking

From the Publisher

Although Korean food is poised to become the next favorite Asian cuisine, there are relatively few cookbooks on the subject. Hepinstall's book is both more ambitious than Jenny Kwak's Dok Suni (LJ 11/15/98) and more wide-ranging than Deborah Coultrip-Davis and Young Sook Ramsey's vegetarian Flavors of Korea (LJ 9/15/98). One of 12 children, she provides a personal glimpse of a disappearing way of life as well as a detailed introduction to traditional Korean cuisine (she even includes her family's recipe for soy sauce). American readers may recognize some of the dishes from Korean restaurants, but many will be new. The section on main dishes covers rice and cereals, soups and porridges, and noodles and dumplings, with a whole chapter devoted to kimchi, a signature dish; in addition to side dishes, desserts, and beverages, there are separate chapters on Korean barbecue and special-occasion recipes. Hepinstall writes well and knowledgeably, and her photographs of family and her visits to her homeland illustrate the text. Strongly recommended. Copyright 2001 Cahners Business Information.

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