North Korean Recipes: A Complete Cookbook of Down-Home Dish Ideas!

67 Pages·2018·2.58 MB·English

by  Anthony Boundy

North Korean Recipes

A Complete Cookbook of Down-Home Dish Ideas!

By
Anthony Boundy

Copyright 2017 Anthony Boundy
Kindle Edition
License Notes
No part of this Book can be reproduced in any form or by any means including
print, electronic, scanning or photocopying unless prior permission is granted by
the author .
All ideas, suggestions and guidelines mentioned here are written for informative
purposes . While the author has taken every possible step to ensure accuracy, all
readers are advised to follow information at their own risk . The author cannot
be held responsible for personal and / or commercial damages in case of
misinterpreting and misunderstanding any part of this Book
Table of Contents
Introduction
Cold Noodles – Naengmyeon
North Korean Kimchi
Pork Bibimbap
Seaweed Soup – Miyeok-guk
North Korean Bean Porridge – Juk
Korean Grilled Beef – Bulgogi
Korean BBQ Short Ribs – Kalbi
Eggplant Banchan - Gaji Namul
Sinseollo – “Royal Dish” of Meatballs, Vegetables & Mushrooms
Korean Sesame Seasoned Potatoes
Korean Curry
Buckwheat Noodle Salad – Korean Makguksu
Korean Pork Kebabs
Vegan Fist Rice – Joomuk-bap
Korean Tofu Rice – Dububab
Silken Tofu Soup – Soondubu Jjigae
Vegan Spicy Sichuan Noodles
Korean Sausage – Soondae
Korean Fine Meat Dinner – Beef Bul Go Gi
Vegetable Bibimbap
Korean Bean Sprout – Kongnamul-muchim
Korean Bean Sprout Soup – Kongnamul Guk
Pan-Fried Fish – Saeng Sun Jun
Korean Spinach – Sigeumchi namul
Seasoned Soybean Sprouts – Kongnamul Muchim
North Korea is certainly not known for its desserts, but it does offer some tasty sweet dishes. Here are five
of the best…
Dumpling Skin Churros – Mandupi Churros
Spicy-Sweet Rice Cake – Tteokbokki/Ddukbokki
Korean Sweet Bean Shaved Ice – Patbingsu
Chestnut Cookies – Suksilgwa
Candied Sweet Potatoes – Matang
Conclusion
Introduction
How can you integrate North Korean foods into your recipe repertoire at home?
Can you seek out the different varieties of ingredients you’ll need to make these
dishes?
Are you curious about the various ways in which North Korean foods can make
your recipes tastier?
North Korea doesn’t have as many acres of farmland as South Korea. The most
commonly used ingredients are culled from the ocean, or from local farmers. In
some provinces, the main ingredients are seafood, corn and rice. In Pyongyang,
they eat more meat and beans.
Northern regions of the peninsula are more known for milder tastes, and the use
of seafood, like cod and clams, along with locally grown water radishes and
bean sprouts.
In this cookbook, you’ll discover how to use North Korean foods in 30 different
dishes.
Read on and try out some of these tasty recipes. You may even find more dishes
that can benefit from the inclusion of ingredients from the North Korean taste
palate.
Cold Noodles – Naengmyeon
This is often described as one of the official foods of North Korea. It consists of
cold noodles made with buckwheat. They are served in a cold, clear broth and
often include hot sauce, dried egg and perhaps several slices of meat. They’re
not much to look at, but they taste great.
Makes: 4-6 Servings Cooking Time: 2 hours & 50 minutes Ingredients:
2 qt. of stock - 1 beef, 1 chicken
1-pound brisket, beef
1” piece of peeled, smashed ginger, fresh
4 or 5 peeled, smashed garlic cloves
3” daikon radish section, cut in 1/2” circles
1 peeled & quartered onion, medium
5 to 7 black peppercorns, whole
1 tsp. of salt, coarse
1 to 3 tsp. of sugar, granulated, as desired
1/4 cup of vinegar, rice
1 tsp. of oil, sesame
1 & 1/2-pound pkg. of naeng-myun noodles
1 to 2 thinly sliced cucumbers, Persian
1 quartered and sliced Asian pear, small
Cabbage kimchi with the red pepper rinsed off with cold water
Daikon radishes, sliced, pickled in vinegar
Hard boiled eggs, 1/2 egg per serving
For serving: hot mustard; sesame seeds, toasted Instructions: Making the
soup & cooking the beef 1. Rinse the brisket. Place in large sized pot. Cover
with water to 1-inch over top of meat.
2. Bring to rolling boil. Allow to boil for four to five minutes. Remove from
heat. Pour out water, fat and foam. Rinse beef off. Wipe out the pot.
3. To same pot, add chicken and beef stock, ginger, garlic, peppercorns, salt,
daikon radish and onion.
4. Bring to boil. Reduce the heat. Cover with a small space open to vent steam.
Simmer for 55 minutes to an hour. Soup should be reduced to roughly 3/4 of
original amount.
5. After beef has cooked fully, remove to plate. Place in fridge to set and chill.
When you can handle it, slice thinly, against its grain.
6. Strain soup through sieve with fine mesh, into heat-proof container. Chill for
about two hours in fridge. You can leave it overnight if you prefer.
7. Once soup has chilled, salt & pepper as desired and stir in sugar and vinegar.
Cooking the noodles 8. Cook noodles using package instructions. Bring same
large pot of water used for beef to boil.
9. Turn heat down to medium. Cook for four to five minutes. Drain into a
colander. Rinse with cold water a few times while massaging noodles gently.
Drain.
10. Drizzle noodles with the sesame oil. Massage noodles gently and distribute
oil evenly. Divide noodles among several serving bowls rapidly, or they may
clump together.
Prepping and serving 11. Top noodles in bowls with several pear slices, beef
brisket, kimchi, cucumber and 1/2 of 1 hard-boiled egg. Ladle soup carefully
around the noodles. Add ice cubes to bowls.
12. Garnish using sesame seeds. Serve with extra vinegar, kimchi and hot
mustard.
North Korean Kimchi
Kimchi is one of the staples of life in North Korea. Some families include it in
all three meals per day. It can be eaten by itself but is more often served as a
side. Koreans take their kimchi very seriously, and they make it in a way that
yields the most taste.
Makes: 3-5 Servings Cooking Time: 4 days and 40 minutes including 4 days
setting time Ingredients:
67 ounces of water, filtered
1 & 1/8 pounds of cabbage, Napa
1 tsp. of shrimp paste
1/4 cup of salt, kosher
2 onions, spring
4 & 1/4 oz. of radish, daikon
1/8 cup of fish sauce
1/5 cup of red pepper, Korean, powdered
1 tsp. of garlic, minced
1/8 cup of ginger, minced
1 tsp. of paprika, smoked
1 tsp. of sugar, coconut