Cook Korean!: A Comic Book with Recipes

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9781607748878: Cook Korean!: A Comic Book with Recipes
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A New York Times bestseller 

A charming introduction to the basics of Korean cooking in graphic novel form, with 64 recipes, ingredient profiles, and more, presented through light-hearted comics.

 
Fun to look at and easy to use, this unique combination of cookbook and graphic novel is the ideal introduction to cooking Korean cuisine at home. Robin Ha’s colorful and humorous one-to three-page comics fully illustrate the steps and ingredients needed to bring more than sixty traditional (and some not-so-traditional) dishes to life.

In these playful but exact recipes, you’ll learn how to create everything from easy kimchi (mak kimchi) and soy garlic beef over rice (bulgogi dupbap) to seaweed rice rolls (gimbap) and beyond. Friendly and inviting, Cook Korean! is perfect for beginners and seasoned cooks alike.

Each chapter includes personal anecdotes and cultural insights from Ha, providing an intimate entry point for those looking to try their hand at this cuisine.

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About the Author:

Born in Seoul, Korea, ROBIN HA grew up reading and drawing comics. At fourteen she moved to the United States. After graduating from the Rhode Island School of Design with a BFA in illustration, she moved to New York City and started a career in the fashion industry. Her work has been published in independent comics anthologies including Secret Identities and The Strumpet, as well as in the pages of Marvel Comics and Heavy Metal Magazine. Her blog Banchan in 2 Pages features Korean recipe comics. She currently resides in Falls Church, Virginia.

Excerpt. Reprinted by permission. All rights reserved.:

Prologue    6

Introduction   10
7 Key Ingredients in Korean Cooking   11
What is in the Korean Refrigerator?   12
The Korean Pantry: Dried Goods, Spirits & Kitchenware   14
Korean Meal Guide   16
Bap: Cooked Rice   17
Rice & Its Delicious By-Products   18
Korea’s Regions & Foods   20
Dengki’s Dress   21

Chapter 1: Kimchi and Pickles   22 
Intro to Kimchi   23
Easy Kimchi (Mak Kimchi)   26
Radish Cube Kimchi (Kkakdugi)   28
Cool & Spicy Cucumber (Oisobagi)   30
Green Onion Kimchi (Pa Kimchi)   32
Chayote Pickle (Chayote Jangachi)   34
Square-Cut Kimchi Gazpacho (Nabak Kimchi)   36

Chapter 2:  Vegetable Side Dishes   38
Intro to Dosirak   39
Bean Sprout Salad (Kongnamul Muchim)   40
Soy Spinach (Sigeumchi Namul)   42
Steamed Asian Eggplant (Gaji Namul)   44
Pan-Fried Tofu  (Dubu Buchim)   46
Spicy Bok Choy (Cheonggyeongchae Muchim)   48
Mixed Veggies & Rice in a Stone Bowl (Dolsot Bibimbap)   50
Acorn Jelly Salad (Dotorimuk)   53

Chapter 3: Meat and Poultry   54 
Intro to Korean Barbecue   55
Just Grill It!   57
Green Onion Salad (Pajeori)   57
Grilled Beef Short Ribs (Galbi)   58
Soy Garlic Beef over Rice (Bulgogi Dupbap)   60
Braised Beef in Soy Sauce with Eggs (Jangjorim)   62
Spicy Pork over Rice (Jeyuk Dupbap)   64
Boiled Pork Belly Wrap (Bossam)   66
Chile Chicken Stew (Dakbokkeumtang)   68
Ginseng Chicken Soup (Samgyetang)   70

Chapter 4: Seafood   72
Intro to Korean Seafood   73
Spicy Octopus over Rice (Nakji Dupbap)   74
Tangy Seaweed Salad (Miyeok Naengchae)     76
Braised Daikon With Saury (Mu Kkongchi Jorim)   78
Shishito Peppers With Dried Anchovies & Fish Cakes (Kkwarigochujjim)   80
Raw Fish Salad Bowl (Hoedupbap)   82
Pan-Fried Yellow Croaker (Jogi Gui)   84
The Legend of Gulbi   85

Chapter 5: Soups and Stews   86
Fire & Ice: Intro to Extreme Temperatures in Korean Dining   87
Soft Tofu Soup (Sundubu Jjigae)   88
Kimchi Stew (Kimchi Jjigae)   90
Soybean Paste Soup with Clams (Jogye Doenjangguk)   92
Seaweed Soup with Beef
(Sogogi Miyeokguk)   94
Soybean Sprout Soup (Kongnamulguk)   96
Beef & Daikon Soup (Sogogimuguk)   98
Spicy Fish Stew (Maeuntang)   100
Spicy Beef Soup (Yukgaejang)   102

Chapter 6: Porridges   104
Intro to Juk   105
Pine Nut Porridge (Jatjuk)   106
Black Sesame Porridge (Heukimjajuk)  107
Sweet Red Bean Porridge (Danpatjuk)   108
Sweet Pumpkin Porridge (Hobakjuk)   110
Seafood Mushroom Porridge
(Haemul Beoseot Juk)   112

Chapter 7: Noodles and Rice Cakes   114
Intro to Noodles   115
Spicy Cold Noodles (Bibim Guksu)   118
Rice Cake Soup (Tteokguk)   120
Hand-Pulled Dough Soup with Potatoes (Gamja Sujebi)   122
Knife Noodle Soup with Clams (Bajirak Kalguksu)   124
Sweet Potato Noodles (Japchae)   126
Cold Buckwheat Noodles (Mulnaengmyun)   128

Chapter 8: Snacks and Street Food   130
Intro to Bunsik   131
Spicy Rice Cakes (Tteokbokki)   132
Brown Sugar Pancakes (Hotteok)   134
Brown Sugar Sticky Rice (Yaksik)   136
Kimchi Fried Rice (Kimchi Bokkumbap)   138
Pickled Radish (Tongdakmu)   139
Egg in a Bowl (Gyeranjjim)   140
Seaweed Rice Roll (Gimbap)   142
Bbopkki   145

Chapter 9: Cocktails and Anju   146
Intro to Korean Drinking Culture   147
Watermelon Soju (Subak Soju)   148
Persimmon –Red Date Punch
(Sujeonggwa)   150
Yogurt Soju  (Yakult Soju)   152
Intro to Anju   153
Army Stew (Budaejjigae)   154
Seafood & Green Onion Pancake
(Haemul Pajeon)   156
Kimchi Pancake (Kimchi Buchimgae)   158

Chapter 10: Korean Fusion   160
Intro to Foreign Food In Korea   161
Omelet Fried Rice (Omurice)   162
Sweet & Sour Pork (Tangsuyuk)   164
Black Soybean Noodles (Jjajangmyeon)   166
Spicy Chicken Tacos (Buldak Taco)   168
Korean Burgers (Kimchi Galbi Burger)   170
Spicy Octopus Over Rice (Nakji Dupbap)

This is a supersimple, delicious seafood dish to soak up your rice with. I've used frozen octopus in this recipe to cut down the prep time. You can also use squid instead of the octopus. 
Cooking time: 20 minutes  Makes: 3 or 4 servings

Ingredients:
2 pounds octopus, cleaned and cut into bite-size pieces
1 medium carrot, peeled
1 Korean green or red chile pepper
1 medium onion
3 green onions, white and green parts
1/4 medium green cabbage
3 cloves garlic, peeled
1(1/2-inch) piece fresh ginger, peeled
2 tablespoons Korean red chile flakes
1 tablespoon soy sauce
2 teaspoons sugar
3 tablespoons olive oil
Salt 
1 tablespoon toasted sesame oil
4 cups freshly cooked rice
Toasted sesame seeds, for garnish 

Fresh octopus might be hard to find in regular grocery stores, but if you do find it, make sure you get rid of the intestine and clean it before using it. 
You can find already cleaned and cut octopus in the frozen seafood section of Korean grocery stores. 

Prep the Veggies! 
Wash all of the veggies. Cut the carrot and chile into thin pieces and cut the onion, green onions, and cabbage into chunky bite-size pieces. 
Slice the ginger, then crush the garlic and ginger. 

The Sauce
Mix the chile paste, 1 tablespoon of the chile flakes, soy sauce, and sugar.
Set aside. 

Quickly blanch the octopus in boiling water for a minute, then set it aside. 
Octopus loses its delicious juice and becomes tough and rubbery when it's overcooked. So DON'T OVERCOOK IT!

Over high heat, heat up the oil with the garlic, ginger, and the remaining 1 tablespoon chile flakes for a few seconds, then add the onion, carrot, and cabbage. Season with a pinch of salt and saute it for a couple of minutes.
Add the blanched octopus, chile, green onions, and the sauce. Saute for a couple of minutes, until all the ingredients are cooked.

Finally
Turn off the heat, drizzle with toasted sesame oil, and mix well.
Serve over freshly cooked rice and sprinkle with toasted sesame seeds for garnish!  

Enjoy

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