north-korea Is My Kitchen
NORTH-KOREA Breakfast Appetizers & Soups
NORTH-KOREA Main Dishes
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
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Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
North Korean cuisine is part of the wider Korean cuisine, but with some influence from Manchurian/Chinese dishes, as well as a more contemporary take on western food.
Some of the staple foods in North Korea are rice, noodles, kimchi, bulgogi, and soju.
North Korean food tends to be less spicy and more sour than South Korean food, and it also uses more fresh ingredients.
Some of the dishes that originated in North Korea are naengmyeon (cold noodles), chokbal (pig’s trotters), and kajami shik’ae (fermented flounder).
North Korea also has some street food, such as cookies, dumplings, and sweet potatoes, and its first pizzeria opened in 2009.
Some of the staple foods in North Korea are rice, noodles, kimchi, bulgogi, and soju.
North Korean food tends to be less spicy and more sour than South Korean food, and it also uses more fresh ingredients.
Some of the dishes that originated in North Korea are naengmyeon (cold noodles), chokbal (pig’s trotters), and kajami shik’ae (fermented flounder).
North Korea also has some street food, such as cookies, dumplings, and sweet potatoes, and its first pizzeria opened in 2009.
Main Korean fried chicken with spicy gochujang sauce - dakgangjeong 
Dakgangjeong
(닭강정) is a popular Korean fried chicken dish characterized by its exceptionally crispy texture, bite-sized pieces, and a sweet and savory (or spicy) glaze. Unlike traditional Korean fried chicken (yangnyeom), dakgangjeong is typically double-fried to achieve a crunchier, cracker-like coating that stays crisp even when coated in sauce
Serves: 2
8 oz chicken (2 fillets)
1 cup milk
2nd marinade:
salt
pepper
1 clove garlic
1 small piece fresh ginger
1 tablespoon milk
Breadcrumbs:
1 cup cornstarch (+/-) or potato starch
2 cups sunflower
Sauce:
2 tbsp. sesame oil
1 tbsp. soy sauce
1 clove garlic
1 small piece fresh ginger
3 tbsp. mirin sauce
2 tbsp. cider vinegar
3 tbsp. honey
2 tbsp. brown sugar
1/2 tsp. pepper
1 tbsp. gochujang (Korean fermented chili paste)
Toppings (your choice):
Chopped almonds
blond sesame seeds
snipped chives
Cut chicken into medium-sized pieces.
Place chicken pieces in a container filled with milk. Place in the fridge for at least 30 minutes.
Drain chicken. Save a little milk. Mix chicken with salt, pepper, crushed garlic and ginger, and spoonful of milk. Marinate in the fridge for at least 30 minutes.
Prepare the sauce:
Pour the sesame oil into a frying pan over medium heat, add the soy sauce, mirin, cider vinegar, honey and brown sugar. Add the garlic, crushed ginger, gochujang and pepper. Mix well.
Bring the sauce to the boil. When it begins to bubble, lower the heat and thicken the sauce, stirring regularly for a few minutes. Remove from heat and set aside.
Cover chicken pieces with cornflour. Coat well, then place on a plate (the cornflour will absorb the chicken's moisture and adhere better).
Heat oil in a saucepan or deep fryer. The oil should reach 170°C.
Dip the chicken pieces in the oil for 3 minutes (don't put all the pieces in at once, and watch out for splatters).
Remove pieces when golden and place on a plate with paper towels.
Fry the pieces again for 1-2 minutes. This time you can fry more in one go. Return to paper towels.
Coat chicken pieces in sauce. For added flavor, sprinkle with crushed almonds, sesame seeds and chopped chives.
Serves: 2
Preparation time:15 minutes
Cooking time:10 minutes
1st marinade:8 oz chicken (2 fillets)
1 cup milk
2nd marinade:
salt
pepper
1 clove garlic
1 small piece fresh ginger
1 tablespoon milk
Breadcrumbs:
1 cup cornstarch (+/-) or potato starch
2 cups sunflower
Sauce:
2 tbsp. sesame oil
1 tbsp. soy sauce
1 clove garlic
1 small piece fresh ginger
3 tbsp. mirin sauce
2 tbsp. cider vinegar
3 tbsp. honey
2 tbsp. brown sugar
1/2 tsp. pepper
1 tbsp. gochujang (Korean fermented chili paste)
Toppings (your choice):
Chopped almonds
blond sesame seeds
snipped chives
Cut chicken into medium-sized pieces.
Place chicken pieces in a container filled with milk. Place in the fridge for at least 30 minutes.
Drain chicken. Save a little milk. Mix chicken with salt, pepper, crushed garlic and ginger, and spoonful of milk. Marinate in the fridge for at least 30 minutes.
Prepare the sauce:
Pour the sesame oil into a frying pan over medium heat, add the soy sauce, mirin, cider vinegar, honey and brown sugar. Add the garlic, crushed ginger, gochujang and pepper. Mix well.
Bring the sauce to the boil. When it begins to bubble, lower the heat and thicken the sauce, stirring regularly for a few minutes. Remove from heat and set aside.
Cover chicken pieces with cornflour. Coat well, then place on a plate (the cornflour will absorb the chicken's moisture and adhere better).
Heat oil in a saucepan or deep fryer. The oil should reach 170°C.
Dip the chicken pieces in the oil for 3 minutes (don't put all the pieces in at once, and watch out for splatters).
Remove pieces when golden and place on a plate with paper towels.
Fry the pieces again for 1-2 minutes. This time you can fry more in one go. Return to paper towels.
Coat chicken pieces in sauce. For added flavor, sprinkle with crushed almonds, sesame seeds and chopped chives.
Main Tofu bulgogi
Serves: 3
Preparation time:20 minutes
Cooking time:30 minutes
• 1 pound package extra-firm tofu 1/2 Asian pear
1/2 small onion
4 cloves garlic
1 inch fresh ginger peeled and chopped
1 green onion both green and white parts, chopped
3 tbsp soy sauce or tamari
2 1/2 tbsp coconut sugar (or brown sugar)
1 tbsp gochujang, sriracha, or chili garlic paste
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 pinch ground black pepper
2 tbsp finely chopped carrot
1. Place the drained tofu in the freezer overnight. Remove from the freezer and thaw, either at room temperature on the counter, or in the microwave for a faster option.
2. Press the tofu using towels, paper towels, or a tofu press, for at least 20 minutes.
3. Slice the tofu into about 12 pieces.
Prepare the bulgogi marinade:
1. In a blender or food processor, blend the pear, onion, garlic, and ginger until coarsely mixed.
2. Stir in the chopped green onion, soy sauce, coconut sugar, hot sauce, rice vinegar, sesame oil, black pepper, and chopped carrot, plus water if needed to thin (it shouldn't be too thick or the tofu won't absorb it as well).
3. Add the pressed tofu to a bowl or container and pour the marinade over it. Let marinate for up to 20 minutes.
4. Preheat the oven to 350 degrees Fahrenheit. Place the tofu slices on a baking sheet lined with parchment paper or a Silpat, lightly sprayed with oil.
5. Bake for 15 minutes, flip over the tofu, and brush more of the marinade over it. Bake for another 15 minutes. Optionally, broil for 2-3 more minutes to get the edges a little crispy.
6. Serve hot with brown rice or another grain and veggies of your choice.
2. Press the tofu using towels, paper towels, or a tofu press, for at least 20 minutes.
3. Slice the tofu into about 12 pieces.
Prepare the bulgogi marinade:
1. In a blender or food processor, blend the pear, onion, garlic, and ginger until coarsely mixed.
2. Stir in the chopped green onion, soy sauce, coconut sugar, hot sauce, rice vinegar, sesame oil, black pepper, and chopped carrot, plus water if needed to thin (it shouldn't be too thick or the tofu won't absorb it as well).
3. Add the pressed tofu to a bowl or container and pour the marinade over it. Let marinate for up to 20 minutes.
4. Preheat the oven to 350 degrees Fahrenheit. Place the tofu slices on a baking sheet lined with parchment paper or a Silpat, lightly sprayed with oil.
5. Bake for 15 minutes, flip over the tofu, and brush more of the marinade over it. Bake for another 15 minutes. Optionally, broil for 2-3 more minutes to get the edges a little crispy.
6. Serve hot with brown rice or another grain and veggies of your choice.
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
NORTH-KOREA
"May every sunrise hold more promise, and every sunset hold more peace."
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2 Recipes
2 Main dishes
