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Hawaii Cooks: A Korean Kitchen, Traditional Recipes with an Island Twist
ISBN: 9781939487100
List Price: $21.95
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Author: Joan Namkoong
ISBN-13: 978-1939487-10-0
Binding: Hardcover, wire-o
Trim Size: 6 x 9 in.
Page Count: 180
Published: 2013
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Overview

Kalbi, kimchi, meat chon and mandu are some of the delectable Korean dishes we love in Hawai‘i. But did you know that some of these dishes are unique to Hawai‘i in the way they are prepared and served?

Food writer Joan Namkoong, a second generation Korean American, draws on her island heritage to explain the Korean kitchen in Hawai‘i, distinctly different from a Korean kitchen in Korea. The ingredients, the seasonings, the textures, and flavors in Hawai‘i bear the history of Korean immigrants who came to the islands in the early 1900s. Succeeding generations and more recent immigrants have put their mark on Korean food in Hawai‘i, a popular cuisine that has evolved over the past century.

Korean food is a healthy cuisine that relies on many vegetables, grains, fermented foods, and simple cooking techniques that require little fat. Meats are served as a small part of this vegetable-centric cuisine that focuses on many tasty side dishes on the table. It’s a cuisine islanders love for its robust flavors and varied dishes. 

Noted food writer Betty Shimabukuro of The Honolulu Star-Advertiser and cookbook author Muriel Miura have teamed up to present Hawai‘i Cooks, a series of cookbooks featuring the Island’s influential cuisines. Next in the series includes Portuguese, Okinawan, Japanese, and Chinese cooking.

 

About the Author

Namkoong was born and raised in Hawai‘i where her father had a Korean restaurant in the early 1950s. She has been part of the culinary scene in the state since the mid 1970s, as the co-founder of The Compleat Kitchen retail stores and then as the food editor of the Honolulu Advertiser. As a freelance food writer, author, and consultant, she has written numerous articles and books and has been involved in establishing farmers markets in Hawai‘i.

 

 

Recipes:

Ssal / Rice 

Pibimpap / Mixed Up Rice Bowl

Ttok Boki / Spicy Rice Cakes

Ttok Kuk / Rice Cake Soup

Yak Pap / Steamed Sweet Rice

Silu Ttok / Layered Rice Cake 

Ttok Pokkum / Rice Cake Stir-Fry 

 

Kuk & Tchigae / Soups & Stews 

Kkori Komtang / Oxtail Soup 

Yukkaejang / Spicy Beef Soup 

Minari Kuk / Watercress Soup 

Kimchi Tchigae / Kimchi Stew 

Miyok Kuk / Seaweed Soup

Piji / Soybean Dreg Stew 

Kong Namul Kuk / Soybean Sprout Soup 

 

Kimchi / Pickled Vegetables 

Kimchi Party Dip 

Paechu Kimchi / Won Bok Kimchi 

Oi Kimchi / Stuffed Cucumber Kimchi 

Tongchimi / White Radish Kimchi 

Kkaktugi / White Radish Kimchi 

 

 Chon / Pan-Fried Foods 

Kaji / Eggplant 

Hobak / Zucchini 

Saengson / Fish 

Kogi / Beef 

Zucchini and Ground Beef 

Nrum Juk / Skewered Meat and Vegetable 

Korean-Style Meatballs 

Pindaettok / Mung Bean Pancake 

Pa Chon I / Green Onion Pancake I 

Pa Chon II / Green Onion Pancake with Egg 

Kimchi Chon / Kimchi Pancake 

 

Kogi & Haemul / Meats & Seafood 

Basic Korean Sauce 

Kalbi Tchim I / Braised Short Ribs I 

Kalbi Tchim II / Braised Short Ribs II 

Kalbi / Barbecued Beef Short Ribs 

Chang jorim / Soy Braised Beef Cubes 

Pulkogi / Barbecued Beef Slices 

Song Do Tchim / Braised Meats and Vegetables 

Taeji Pulkogi / Spicy Barbecue Pork 

Tahkkui / Korean Barbecue Chicken 

‘Chicken Alice’ Chicken Wings 

Tahk Tchim / Braised Chicken 

Taegu / Spicy Shredded Codfish 

Seafood Stew 

Spicy Sardines 

Popcorn Shrimp 

Poke I 

Poke II 

Taegu Tchim / Braised Codfish 

 

Namul / Vegetable Dishes 

Oi Namul / Cucumber 

Sigumchi Namul / Spinach 

Kaji Namul / Eggplant 

Sukchu Namul / Mung Bean Sprouts 

Kong Namul / Soybean Sprouts 

Fresh Ogo, Cucumber and Crab Salad 

Lettuce with Hot Chili Dressing 

Shrimp-Vegetable Salad with Pine Nut Dressing 

Kosari / Fresh Fern Shoots 

 

Kuksu / Noodles 

Chopchae / Vegetables and Noodle Stir-Fry

Naengmyun / Noodles in Cold Broth

Pibimkuksu / Sesame Noodles

Kuksu / Noodles in Hot Broth

 

Panchan / Side Dishes 

Cho Kochu Jang / Spicy Table Sauce 

Cho Kan Jang / Mild Table Sauce 

Mustard Sauce 

Kochu Jang / Chili Pepper Paste 

On Jin’s Chili Paste Sauce

Kelvin’s Table Sauce 

Kim / Toasted Seaweed 

Ssam / Lettuce Wrap

Muk I / Mung Bean Jelly I 

Muk II / Mung Bean Jelly II 

Tubu Chorim / Pan-Fried Bean Curd 

 

Special Dishes 

Mandu I / Korean Dumplings I 

Mandu II / Korean Dumplings II 

Kujeolpan / Nine Ingredient Appetizer 

Pancakes I 

Pancakes II 

Eggs 

Carrots

Mushrooms 

Beef or Chicken 

Vegetables 

Sujunggwa / Persimmon and Cinnamon Punch

Shinsollo / Korean Hot Pot 

 

 

 

Author: Joan Namkoong 

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