The Korea Tourism Organization (KTO) published the Easy Korean Cooking booklet in six languages (English, Japanese, simplified Chinese, traditional Chinese, German, and French) to introduce easy-to-make recipes to foreigners interested in Korean cuisine.
The booklet gives instructions on how to cook some of the most popular Korean dishes using ingredients that are generally easy to find. Even those who have no experience cooking Korean food can easily follow the steps with the help of the pictures provided.
The Easy Korean Cooking booklet contains recipes for 18 Korean dishes (the top 14 Korean dishes plus four regional dishes). It also has a Q&A section, where the most commonly asked questions are addressed, and a section where the basics of Korean cooking are explained.
- 1. What is the most commonly used oil in Korean cooking? The most widely used oils are canola, soybean, and sunflower oils. Olive oil is not widely used because its strong aroma and flavor does not complement Korean cuisine.
- 2. What cut of meat is good for bulgogi? How do I order at a butcher’s shop? Sirloin, top round or shank are usually used for bulgogi. Order the meat to be sliced at about 0.2 centimeters thick.
- 3. Do I have to pre-boil rice cake when making tteok-bokki? Yes. Tteokbokki usually calls for frozen rice cakes. Therefore they should be pre-cooked to better absorb the sauce. You can skip this process if you are using freshly-made rice cakes.
- 4. Many recipes call for pureed fruit or fruit juice. Can I use store-bough juice? Yes, you can. If you have a hard time finding the fruit in the recipe, or can’t make it at home, you can use fruit juice from the grocery store.