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The Basics of cooking Korean Food print


Preparing Basic Ingredients
  • 1) Non-glutinous rice

    Wash, remove foreign materials, and soak in water for 30 minutes to 1 hour to make steamed rice. For porridge, soak for 2 hours.
  • 2) Glutinous rice

    Wash, remove foreign materials, and soak in water for 30 minutes to 1 hour.
  • 3) Barley

    Wash by rubbing the barley, remove foreign materials, and soak in water for 1 hour.
  • 4) Glutinous African millet

    Wash by rubbing the millet until the water runs clear, and soak in water for 1 hour.
  • 5) Glutinous millet

    Wash and remove foreign materials.
  • 1) Soybeans

    Wash, remove foreign materials, and soak in water for 8 hours.
  • 2) Red beans

    Wash and remove foreign materials. Add red beans and water to a pot, heat for 2 minutes on high heat. When it boils, discard the boiled water, add additional water, and boil again.
  • 3) Black beans

    Wash, remove foreign materials, and soak in water for 3 hours.
  • 4) Mung beans

    Wash, remove foreign materials, and soak in water for 8 hours.
  • 5) Kidney beans

    Wash, remove foreign materials, and boil in a pot with water.
  • 1) Sweet potato and potato

    Wash, peel and soak in water.


  • 1) Green onion

    Remove root and peel off outer leaves. Use white area for seasonings and green area for broth.
  • 2) Onion

    Cut off root and stem area, peel and wash. To make onion juice, grate on a grater, wrap with cotton cloths and squeeze the juice out.
  • 3) Garlic

    Peel and wash. Use the whole clove, or shred or mince for seasonings.
  • 4) Ginger

    Peel the outer skin and wash. To make ginger juice, grate on a grater, wrap with cotton cloths and squeeze the juice out.
  • 5) Cucumber

    Rub the skin with salt and wash in water.
  • 6) Burdock and lotus roots

    Peel the skin with a special knife or back side of a knife, soak in vinegar water or slightly blanch in vinegar water to prevent discoloration.
  • 7) Spinach

    Cut off the roots with knife and remove yellowish leaves. Halve lengthwise if too wide. When blanching, add salt to the boiling water, add spinach root-side down, blanch slightly, and rinse in cold water.
  • 8) Korean cabbage

    When trimming tough and heavy cabbage, remove tough outer leaves and cut off the stem end. Use the leaves after removing each one by one. For Kimchi, make a criss-cross with a knife on the stem end of the cabbage, split the cabbage lengthwise and soak in salt water.
  • 9) Korean radish

    Cut off leaves and tail; scrub with brush and rinse in water.
  • 10) Red pepper

    Wash, remove stem, cut diagonally or halve lengthwise and seed. Cut into thin strips or mince.
  • 11) Zucchini

    Wash, halve lengthwise, and cut into half-moon shapes, rounds or matchsticks.
  • 12) Soybean or mung bean sprouts

    heads and tails or just tails and wash.
  • 13) Dried vegetables such as bracken

    Soak in water for about 8 hours.
  • 1) Korean pear

    Peel and soak in sugar water. Grate on a grater, wrap with cotton cloths and squeeze out juice to make pear juice.
  • 1) Beef

    Rinse beef, remove tendons, and cut into desired size. Before cooking, pound the beef with a meat tenderizer or the back side of a knife to keep the beef from curling up during cooking, and to make it more tender. When cooking pressed meat, tie it up with kitchen string to make a nice shape, and boil.
  • 2) Pork

    Rinse, pound with a meat tenderizer or the back side of a knife to make the meat tender.
  • 3) Chicken

    When cooking whole chicken, trim off the yellow fat, the tail part and wing tips. When cooking chicken pieces, remove the yellow fat.
  • 4) Intestines

    Clean by massaging with salt and wheat flour several times; rinse in water.
  • 5) Ox feet. knee bone. Gristle

    Soak in water to draw out the blood for about 3 to 4 hours, changing water as needed.
  • 1) Sea bream

    Scale from tail to head, remove fins and pleats from inside of the gill with scissors or a knife. Remove internal organs and wash thoroughly.
  • 2) Yellow corvina

    Scale from tail to head, remove fins and internal organs, and wash thoroughly.
  • 3) Squid

    Insert hand in between head and legs and remove internal organs, taking care not to tear the body; cut off the internal organs just above eyes. Skin the body and wash thoroughly.
  • 4) Octopus

    Remove internal organs and eyes, clean by massaging vigorously with salt, rinse in water.
  • 5) Clam

    Soak in salt water to draw out sediments; rub vigorously with hands under water.
  • 6) Oyster. Clam meat

    Rinse gently in salt water; drain in a strainer.
  • 7) Crab

    Scrub the shell with a brush, remove end part of the legs. Separate the top shell from the rest of the body and cook the entire body, or cut into smaller pieces.
  • 8) Shrimp

    Insert a toothpick or skewer into the back side to remove internal organs. Cook after removing head and shell, or removing just the sharp triangle part above the tail.
  • 1) Kelp

    Wipe with damp cotton cloth, add cold water, boil and drain water.
  • 2) Brown seaweed

    Soak in water, wash thoroughly and cut into the desired size.
  • 3) Laver

    Remove foreign elements and toast each sheet on a grill.
  • 1) Black sesame

    Wash thoroughly, remove foreign materials; drain in a strainer and stir-fry on low heat.
  • 2) Sesame

    Soak in water for about 1 hour, rub with hands; remove foreign materials, drain in a strainer, and stir-fry on medium heat.
  • 3) Fresh ginseng

    Wash thoroughly and remove the head part.
  • 4) Cinnamon sticks

    Wash inside and outside and cut into the desired size.
  • 5) Omija

    Wash thoroughly, soak in cold water for about 12 hours, filter through cotton cloths.
  • 5) Salted yellow corvina

    Slice the flesh. Boil head and bones in water, filter through a strainer and let cool.
  • 5) Salted shrimp

    Mince the solid ingredients.


    * Source:  The beauty of Korean Food: With 100 Best-loved recipes by Institiute of Tranditional Korean Food



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