The {Page-Turner-Cookbook} featuring
south-korea Is My Kitchen
SOUTH-KOREA Appetizers & Soups
SOUTH-KOREA Main Dishes
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.
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
3 Recipes
3 Main dishes