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• by:
• Jin Song, Young

Typical traditional Korean dishes are defined by healthy, home-produced ingredients, low in fat and high in fibre, and natural tastes that can be fresh and delicate as well as robust and spicy. The cooking relies heavily on seasonings and spices, such as garlic, red chilli paste (gochujang), soybean paste (doenjang), pepper and ginger, and these are often more critical than the ingredients themselves, typically shown in the classic fermented vegetable dish, kimchi.

The first section of this sumptuous and informative new book gives a detailed introduction to the geography and climate of the country; the history, flavours and styles of the cuisine and its shared social formalities; and considers the influence of the different regions of Korea and its neighbouring countries on the eating traditions. A comprehensive list of essential ingredients, from ginseng to octopus and bamboo shoots to tofu, is followed by a summary of different types of dishes and preparation techniques, ranging from pickled, pan-fried or braised food to stews, grills and stir-fries

Over 150 deliciously fiery and aromatic authentic recipes follow, within chapters on Street Snacks & Quick Bites, Soups, Chicken & Pork, Beef, Fish & Seafood, Vegetables, Salads & Tofu, Vegetable Accompaniments and Sweets. As well as classic, traditional Korean dishes, some of the recipes draw influences from the cuisines of the nearby countries of Japan, China and Russia, and many of them are given a fresh, contemporary translation. Try the smooth Summer Soup with Ginseng and Red Dates to whet your appetite, followed by the elegant flavour of Spicy Scallops with Enoki Mushrooms, the fresh taste of Courgette Numul and the spicy Cabbage Kimchi, and finish with the exquisite Flower Petal Rice Cakes in Honey and a cup of green tea. Or start with the Japanese-inspired Fishcake Skewers in Seaweed Soup, followed by Spicy Pork Stir-fry and rice and Blanched Tofu with Soy Sauce, and then soothe your taste buds with the refreshing Sweet Beans on Ice Flakes.

In Korea the process of gathering and preparing ingredients, and cooking and eating the food is almost a spiritual experience. Diners compliment cooks by saying that their food has a gamchilmat, meaning it suffuses the whole mouth with flavour.