Our Korean Kitchen

Product Description Korean food is quickly becoming the biggest trend in the culinary world— Our Korean Kitchen will be your inspiring guide to bringing this delicious and healthy cuisine to your table.  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. This comprehensive collection of 100+ authentic and accessible dishes explores the ingredients and techniques needed to master Korean cooking. From how to stock a Korean pantry, to full menu ideas, to recipes for every meal and craving, this is the only guide to Korean cooking you’ll ever need. You’ll find delicious recipes for Bibimbap, Kimchi Fried Rice, Crispy Chili Rice Cakes, Chicken Dumpling Soup, Seafood & Silken Tofu Stew, Pickled Garlic, Seafood & Spring Onion Pancakes, Shrimp and Sweet Potato Tempura, Knife-cut Noodles in Seafood Broth, Soy-Marinated Crab, Grilled Pork Belly with Sesame Dip, Grilled Beef Short Ribs, Deep Fried Honey Cookies, and so much more! Chapters: Rice & Savory Porridge Soups & Stews Vegetables, Pickles & Sides Pancakes, Fritters & Tofu Noodles Fish Meat Dessert  Review "Our Korean Kitchen, for cooks who are ready to get familiar with Korean food step-by-step.”  ― Food.com 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.