Our Korean Kitchen - Hardcover

Jordan Bourke; Rejina Pyo

Hardcover

ISBN 10: 0297609718 ISBN 13: 9780297609711

Publisher: WEIDENFELD & NICOLSON, 2015

Synopsis

Our Korean Kitchen
An exciting collection of delicious, easy-to-make recipes from the latest food craze.Our Korean Kitchen is a celebration of the food, culture and flavours of Korea, a cuisine that is fast becoming the biggest trend in the culinary world. Capturing this movement, it introduces us to Korean food through a collection of classic and well-loved dishes. Beautifully illustrated throughout, the book will explore the secrets of authentic Korean food. Covering an extensive range of over 100 dishes, from Korean staples such as bibimbap and kimchi to stir-fried spicy squid, sesame & soy-marinated beef and pecan & cinnamon-stuffed pancakes, catering for beginners as well as those with a little more experience of cooking K-Food.Critically acclaimed chef and food writer Jordan and his Korean wife Rejina, provide a cultural history of the food of Korea giving context to the recipes that follow. Through the discussion of Korean culture, dining etiquette, key ingredients and the role of multiple side dishes, readers will be able to prepare and indulge in all aspects of Korean cuisine. There is also an easy to navigate Korean ingredients glossary, as well as menu ideas and information on the Korean meal. Chapters include: Rice and savoury porridgeVegetables, pickles & sides Soups & stewsPancakes, fritters and tofuNoodlesMeatFish Desserts

About this title

About the Author:

Jordan Bourke was named the winner of the K-Food Festival, a competition searching for the UK's best Korean chef. He was also awarded an honorary ambassadorship by the Korean Foreign Ministry to promote Korean food in the UK. He learned his craft in Korea from a number of the most respected chefs and food producers in the country, as well as his wife, Regina Pyo, his frequent collaborator. 

Excerpt. © Reprinted by permission. All rights reserved.:

Dipping sauce:
2 Tbsp soy sauce
1 tsp rice wine vinegar
½ tsp roasted sesame seed oil
1 small garlic clove, cr ushed
¼ tsp toasted sesame seeds
 
7 oz mixed squid rings and prawns
4 garlic cloves, crushed
1 tsp toasted sesame seeds
2 tsp roasted sesame seed oil
sea salt and freshly ground black pepper
7/8 cup all-purpose flour (or white spelt flour)
3 level Tbsp glutinous rice flour (or cornstarch)
2 eggs, beaten
2 Tbsp sunflower oil
6 green onions, sliced lengthwise
½ green chili, seeded and sliced
½ red chili, seeded and sliced
 
In a bowl, combine all the dipping sauce ingredients together and set aside.
 
Wash the seafood and drain. Place it in a bowl with half the crushed garlic, the sesame seeds, sesame seed oil, and a pinch of salt and pepper. Set aside.
 
In a separate bowl, combine the flours with ¼ teaspoon salt, add half the beaten egg and the remaining garlic, and slowly whisk in 2/3 cup ice-cold water. (Do not add in all the water at once, as you may not need the full amount.) The batter should be the consistency of thick pouring cream. If you are not using fish, add the garlic, salt, sesame seeds, and sesame seed oil straight into the batter.
 
Place an 8½-inch nonstick frying pan over medium heat, add the sunflower oil, and, when hot, ladle in two-thirds of the batter. Use the back of a spoon to coat the base of the pan with the batter. Place the green onion strips onto the pancake, with the green ends lying in both directions, then scatter over the chilies and seafood. Add the remaining beaten egg to the remaining batter and whisk to combine, then drizzle it over the green onions and seafood so that they do not come loose when flipping the pancake. Fry over medium heat for 3 – 4 minutes, until the bottom is set then carefully invert the pancake onto a plate and slide it back into the pan and fry for a further 3 – 4 minutes, until the fish is cooked through and the pancake is golden and crispy.
 
Serve up the pancake by cutting it into bite-size pieces. Serve immediately with the dipping sauce.
 

About this edition

• Publisher: WEIDENFELD & NICOLSON
• Publication date: 2015
• ISBN 10: 0297609718
• ISBN 13: 9780297609711
• Binding: Hardcover
• Number of pages: 256