002 Prologue
A "true national cookbook" recognized by both beginners and seasoned chefs.
352 Index
Find recipes in alphabetical order

Basic Guide
012 How to Use the "Real Basic Cookbook"
013 How to use measuring tools
014 Hand-Weighing and Eye-Weighing Methods
015 Fire control & fan heating
016 How to use frying oil
How to increase recipe quantities
017 How to Use a Knife
How to use ingredients
020 Basic seasoning and alternative seasoning
024 How to choose the right ingredients
028 Recipes for Beef, Pork, and Chicken Cuts
032 How to Use a Refrigerator
034 Refrigeration, freezing, and room temperature storage methods
040 How to Cook Pumpkin, Potato, Sweet Potato, and Corn
041 How to Make Fried Eggs, Scrambled Eggs, and Boiled Eggs
042 How to cook rice
044 Kitchen Utensil Care Guide
046 Real Basic Q&A

Chapter 1 Wild Vegetables
050 Read before you create!
052 Bean Sprout Salad
- Basic bean sprout salad
- Spicy bean sprout salad
- Bean sprout salad
054 Stir-fried Bean Sprouts
- Basic Stir-fried Bean Sprouts
- Stir-fried bean sprouts and bacon
- Stir-fried bean sprouts and fish cakes
056 Hosta vegetable
- Basic host salad
- Host water parsley salad
- Stir-fried hosta
Tip: Add mugwort to basic marinated hosta
058 Spinach
- Basic spinach salad
- Spinach and gochujang salad
- Spinach and soybean paste salad
060 Spinach Side Dish
- Pickled spinach
- Spinach and Egg Stir-fry
062 Water parsley side dish
- Water parsley and gochujang salad
- Stir-fried water parsley
064 Sweet Potato Stem Side Dish
- Stir-fried sweet potato stems
- Spicy stir-fried sweet potato stems
- Sweet potato stems stewed in soybean paste
066 Garlic Chives Side Dish
- Garlic chives and gochujang salad
- Stir-fried fish cake with garlic chives
- Stir-fried garlic chives, dried shrimp, and gochujang
Tip: Substitute fish cake for stir-fried garlic chive fish cake
068 Pickled vegetables
- Pickled vegetables for wrapping
- The fracture
- Pickled chives
070 Perilla leaf side dish
- Perilla leaves
- Perilla leaf stew
- Pickled perilla leaves in soy sauce
073 Broccoli Side Dish
- Broccoli and soy sauce salad
- Stir-fried broccoli with garlic
- Broccoli and Tuna Stir-fry
076 Cucumber Salad
- Basic cucumber salad
- Cucumber soy sauce salad
- Cucumber and chili pepper sauce salad
- Cucumber and soybean paste salad
Tip: Add onion to cucumber salad
Add squid to cucumber and gochujang salad
Add dried pollack or shredded radish to cucumber and chili pepper sauce salad
078 Stir-fried Cucumbers
- Basic Stir-fried Cucumber
- Stir-fried cucumber and shiitake mushrooms
- Stir-fried beef and cucumber
080 Zucchini Side Dish
- Stir-fried zucchini
- Grilled zucchini salad
Tip: Add dried shrimp or mushrooms to stir-fried zucchini.
Making bibimbap
082 Eggplant Salad
- Basic eggplant salad
- Spicy eggplant salad
084 Stir-fried Eggplant
- Basic stir-fried eggplant
- Stir-fried eggplant with gochujang
086 Radish Salad
- Radish salad
- Radish salad
088 No side dishes
- Radish greens
- Perilla mushroom radish salad
Tip: Add savory flavor to radish greens
090 Stir-fried Potato Strips Tip: Add Bacon to Stir-fried Potato Strips
092 Special Stir-fried Potatoes
- Stir-fried tuna and potatoes
- Stir-fried beef and potatoes
094 Doraji side dish
- Stir-fried bellflower root
- Stir-fried bellflower root
Tip: Add squid to seasoned doraji
Add dried pollack or shredded seaweed to seasoned doraji
Add radish to seasoned doraji
096 Stir-fried Mushrooms
- Stir-fried oyster mushrooms
- Spicy Stir-fried Shiitake Mushrooms
- Mushroom stew
098 Kim Banchan
- Kim Ja-ban
- Kimchi
- Kimchi and chive sauce
Tip: Replace the chives in the buchujang with green onions.
100 seaweed side dishes
- Wakame and cucumber salad
- Stir-fried seaweed and oyster mushrooms
- Stir-fried seaweed stems
102 Stir-fried Muk
- Seasoned green onion and water parsley
- Acorn jelly salad
Tip: How to make pickled green onion
Enjoying acorn jelly salad even more deliciously
104 Representative spring greens: wild chives, water parsley, spring onion, and wild chives
+recipe seasoned wild chives / seasoned cold radish with soybean paste
Spring dongchimi (seasoned wild chives) / pickled wild chives / wild chive salad
108 Representative dried vegetables: pumpkin, dried radish greens, bracken, and wild chives
+recipe Pumpkin and Goji Vegetables / Dried Radish and Soybean Paste Stem / Bracken Fern / Wild Chwinamul

Chapter 2 Braised Dishes and Side Dishes
114 Read before you build!
116 Braised Tofu
- Tofu braised in soy sauce
- Tofu and Gochujang Stew
- Braised tofu and onions
Tip: Enjoy spicy braised tofu and onion
118 Braised Potatoes
- Potatoes braised in soy sauce
- Potatoes braised in gochujang
- Braised potatoes
Tip: Enjoy spicy stewed potatoes
120 canned beans
- Black bean stew
- Candied nuts
Tip: How to make walnut stew
122 Jangjorim
- Beef Jangjorim
- Braised pork
- Braised chicken
- Stir-fried quail eggs
Tip: Add quail eggs or eggs to braised meat.
Adding chili peppers to braised meat
124 Mackerel Stew
- Mackerel braised in soybean paste
- Mackerel kimchi stew
126 Braised Tuna
- Braised tuna
- Teriyaki Tuna Stew
Tip: Replace the radish in braised tuna with potatoes.
128 Braised Fish
- Braised hairtail
- Braised flounder
130 Stir-fried Anchovies
- Stir-fried anchovies
- Stir-fried anchovies with gochujang
- Stir-fried anchovies and chili peppers
Tip: Add nuts to stir-fried anchovies
132 Jinmichae Side Dish
- Stir-fried seaweed with soy sauce
- Stir-fried seaweed with red pepper paste
Tip: Making seasoned dried pollack with jinmichae seasoning
Enjoy a smoother and more flavorful marinated kimchi with gochujang
Enjoy the richer flavor of marinated kimchi in gochujang
134 Stir-fried Dried Shrimp
- Stir-fried dried shrimp and nuts
- Stir-fried dried shrimp with gochujang
Tip: Add garlic cloves to the stir-fried dried shrimp with gochujang
136 Stir-fried Fish Cake
- Stir-fried fish cake with gochujang
- Stir-fried fish cake with soy sauce
Tip: Add savory flavor to stir-fried fish cakes
138 Representative root vegetables: burdock, lotus root
+recipe Burdock with Gochujang / Lotus Root Salad

Chapter 3 Grilled and Pan-fried
142 Read before you build!
144 Grilled Fish
- Grilled tuna
- Grilled mackerel
- Grilled hairtail
- Grilled flounder
- Grilled croaker
- Grilled mackerel
- Grilled Im Yeon-su
- Grilled salmon
Tip: Baking in various ways
Enjoy it more deliciously
148 Grilled Fish with Seasoning
- Grilled tuna in soy sauce
- Grilled mackerel with red pepper paste
Tip: Enjoy grilled fish with seasoning even more deliciously
150 Pork Marinated Grilled
- Grilled pork with soybean paste
- Grilled pork with gochujang
- Pork Soy Sauce Grill
152 Land Battle
- Chicken pancake
- Beef pancake
- Pork pancake
154 oysters
- Basic oyster
- Tongyeong-style oyster pancake
156 Fish and Chive Pancakes
158 Chive Rice Cake
- Chive and clam gochujang rice cake
- Chive soybean paste rice cake
Tip: Enjoy Jjangtteok even more deliciously
160 Seafood Pancake Tips: Making the batter even more delicious
162 Cabbage Pancakes and Kimchi Pancakes
164 Potato Pancake
- Potato pancakes
- Black sesame potato pancake
Tip: Making Gangwon-do-style potato pancakes
166 Zucchini Pancake and Mushroom Pancake
- Zucchini pancake
- Mushroom pancake
- Mushroom pancake
168 Tofu Pancake
- Tofu and chive pancake
- Tofu Bindaetteok
170 Yukwonjeon, perilla leaf jeon, and gochujeon
Tip: Making hamburger steak with meat dough
172 Egg Rolls
- Basic scrambled eggs
- Vegetable scrambled eggs
- Kimchi Egg Roll
Tips for making cheese scrambled eggs
Enjoy it more smoothly

Chapter 4 Stir-frying and Steaming
176 Read before you build!
178 Bulgogi
- Bulgogi
- Mushroom bulgogi
Tip: Add shredded pizza cheese to bulgogi
180 Special Bulgogi
- Bean sprout bulgogi
- Crispy bulgogi
Tip: Making fried rice with bean sprout bulgogi
182 Pork Bulgogi
- Stir-fried pork
- Perilla leaf bulgogi
Tip: Add eggplant to stir-fried pork
How to make spicy stir-fried pork
184 Braised Galbi
- Spicy braised pork ribs
- Braised short ribs
Tip: Make it with a gas pressure cooker
How to make spicy pork ribs not spicy
186 Bossam
- Boiled pork
- Radish kimchi
- Pickled cabbage
188 Stir-fried Chicken
- Dakgalbi
- Stir-fried vegetables
Tip: Add nuts or chili peppers to chicken and vegetable stir-fry.
Add shredded pizza cheese to dakgalbi
190 Dakbokkeumtang Tip: Making it in a Gas Pressure Cooker
192 Andong Jjimdak Tip: Making it in a Gas Pressure Cooker
Enjoy it more deliciously
194 Stir-fried Squid
- Basic stir-fried squid
- Osam Bulgogi
Tip: Serve boiled bean sprouts with stir-fried squid.
Stir-fried squid with lettuce wraps
Make it into a rice bowl
197 Stir-fried octopus and stir-fried cuttlefish
Tip: Served with cheese sauce
Tip: Serve with somen noodles
200 Seafood Stew Tip Enjoy with Fried Rice
202 Steamed Eggs
- Steamed eggs in a clay pot
- Vegetable egg custard
Tips for enjoying it more deliciously
204 Soybean paste, spicy red pepper paste, and steamed cabbage
Tip: Add savory flavor to soybean paste
Add nuts to soybean paste
Cooking steamed cabbage in the microwave

Chapter 5 Kimchi and Jangajji
208 Read before you create!
210 Soy Sauce Pickles
- Pickled cucumber
- Garlic pickles
- Gochujangajji
- Pickled Onions
- Garlic sprout pickles
- Mujangajji
Tip: How to make pickled vegetables with red pepper paste
How to use pickled vegetables
212 Pickles
- Cheongyang pepper pickle
- Paprika pickle
- No pickles
- Broccoli pickle
- Cucumber pickle
Tip: Add spices to pickles
214 Pickled Cabbage and Perilla Leaves
216 Cabbage Kimchi
- Cabbage kimchi
- Baek kimchi
- Pickled vegetables
Tip: Use up leftover seasoning
Make kimchi by increasing the amount of cabbage
Making kimchi with pickled cabbage
220 Radish Kimchi
- Mixed
- Radish kimchi
222 Napa cabbage kimchi
- Basic Napa cabbage kimchi
- Red napa cabbage kimchi
224 Turnip Kimchi
- Turnip water kimchi
- Radish kimchi
227 Cucumber Kimchi
- Cucumber Sobagi
- Cucumber kimchi
230 Tips for kimchi and chive kimchi: How to arrange kimchi and chive kimchi beautifully

Chapter 6 Soup Dishes
234 Representative broth: anchovy, clam, and meat broth
+recipe Making broth with dried pollack head / Making broth with bonito flakes
236 Basic Cold Soup
- Eggplant cold soup
- Cucumber and seaweed soup
Tip: Make it with commercially available cold noodle broth
Enjoy it more deliciously
Enjoy it more refreshingly
Making cucumber seaweed salad
238 Basic Clear Soup
- Egg soup
- Zucchini soup
- Potato soup
Tip: Add somen noodles to egg soup
How to make egg soup more delicious
240 Kimchi soup and bean sprout soup
- Kimchi soup
- Kimchi bean sprout soup
- Bean sprout soup
Tip: How to make bean sprout soup more cleanly
242 Dried pollack soup
- Bean sprout and pollack soup
- Radish and dried pollack soup
- Egg and pollack soup
Tip: Replace dried pollack with other ingredients
244 Basic Doenjang Soup
- Spinach soybean paste soup
- Cabbage soybean paste stew
Tip: Make soybean paste stew with clam broth
246 Special Doenjang Soup
- Cold soybean paste stew
- Auk Doenjang Guk
Tips for making modern soybean paste soup
248 Basic Seaweed Soup
- Beef and seaweed soup
- Clam and seaweed soup
250 Delicacy Seaweed Soup
- Perilla leaf and seaweed soup
- Tuna seaweed soup
252 No. 252
- Fish cake radish soup
- Mushroom radish soup
- Beef radish soup
255 Squid Jjageul-i Jjigae and Squid Soup
Tips for making squid soup and stew even more delicious
258 Cheonggukjang
- Basic Cheonggukjang
- Kimchi Cheonggukjang
Tip: Boil the fermented soybean paste thicker
260 Soft Tofu Stew
- Oyster Sundubu Jjigae
- Clam soft tofu stew
262 Doenjang Jjigae
- Basic soybean paste stew
- Chadolbagi Doenjang Jjigae
Tip: Add spring vegetables to basic soybean paste stew.
Add clams to basic soybean paste stew
264 Kimchi stew
- Tuna kimchi stew
- Pork kimchi stew
Tip: Add tofu to kimchi stew
266 Gochujang Stew
- Potato gochujang stew
- Beef gochujang stew
Tip: Make it more delicious
268 Budae Jjigae and Tuna Gochujang Jjigae
Tip: Adding various ingredients to budaejjigae
270 Yukgaejang
272 Mushroom Stew with Al-tang and Myeong-ran
274 Spicy Fish Stew
276 Crab Soup
278 Mussel and Clam Soup Tips: How to Make Clam Soup Even More Delicious

Chapter 7: A la carte dishes
282 Simple Rice Porridge
- Beef and mushroom porridge
- Vegetable egg porridge
Tip: Make it with rice instead of rice
284 Kimbap
- Tuna kimbap
- Spicy Kimbap with Spicy Sauce
- Drug kimbap
287 rice balls
- Anchovy and perilla leaf rice ball
- Seaweed rice ball
- Chichi rice ball
Tip: Decorating Rice Balls
290 Fried Rice
- Green onion and egg fried rice
- Kimchi fried rice
Tip: Substituting bacon for kimchi fried rice
Add shredded pizza cheese to kimchi fried rice
292 Nutritious Rice
- Simple bean sprout rice
- Potato nutritious rice
Tip: Making bean sprout rice in a pot
294 Omelet Rice
296 sandwiches
- Street Toast
- Egg sandwich
298 Gourmet Sandwich
- BLT sandwich
- Tuna sandwich
300 soup
- Butternut squash soup
- Mushroom soup
Tips for making potato soup
Making garnish
302 Tteokguk and Manduguk Tip: Making with Commercially Available Beef Bone Broth
304 dumplings
- Meat dumplings
- Kimchi dumplings
307 Kalguksu
- Chicken Kalguksu
- Clam kalguksu
Tip: Boil the kalguksu broth until thick.
310 Janchi Guksu Tip: How to Make Kimchi Janchi Guksu
How to arrange noodles nicely
312 Bibim Guksu
- Soy sauce bibim guksu
- Kimchi Bibim Guksu
314 Sujebi
- Potato dumplings
- Gochujang Sujebi
Tip: Enjoy spicy potato dumplings
316 Udon
- Basic udon
- Curry udon
Tip: Adding various ingredients to basic udon
318 Special Udon
- Stir-fried udon
- Cold Udon Salad
Tip: Add bean sprouts to stir-fried udon
Adding Various Ingredients to Cold Udon Salad
320 Sausage Stir-fried Vegetables and Salad with Golbaengi
Tip: Serve somen noodles with marinated whelk
322 Sundae Stir-fry
- Stir-fried white sundae
- Spicy Sundae Stir-fry
Tip: Add seasoning sauce to stir-fried sundae
324 Tteokbokki/Rabokki Tip: Making Cheese Tteokbokki
How to make rabokki into jjolbokki
326 Special Tteokbokki
- Jjajang Tteokbokki
-Gungjung Tteokbokki
328 Kkansho Shrimp Tip: Enjoy it more deliciously
330 Tangsuyuk Tips: How to Make a Variety of Tangsu Sauces
332 Chicken Gangjeong
- Spicy fried chicken
- Soy sauce fried chicken
334 steak
- Sirloin steak
- Sirloin steak
- Mushroom balsamic sauce
- Mustard cream sauce
- Garnish & Side Dishes
(Stir-fried asparagus and cherry tomatoes,
Grilled garlic olives, grilled green onions,
Mashed potatoes, coleslaw, corn salad)
Tip: Cooking Steak in the Oven
340 BBQ Rib Tip: Enjoy it spicy
Making Oven Roasted Vegetables That Are Perfect for Side Dishes
342 Donkatsu/Donkatsu Donburi Tip: Enjoy Donkatsu in a More Generous Way
344 Samgyetang Tip: Make the broth thicker
Making it with a gas pressure cooker
346 Chicken Leg Nurungji Soup Tip: Serve with Pickled Chives
Tip: Replace nurungji with rice
348 Japchae
350 Processed Foods and Delivery Food Storage & Utilization
+recipe Seasoned Pig's Feet Stir-fry / Chicken Salad

“I really need a cookbook that just has basic, no-frills recipes.”

Beginner cooks don't expect much.
Difficult recipes, hard-to-find ingredients, new styles
This is the one cookbook that will teach you the most basic dishes you can make every day, not fusion dishes.
In 2013, the gourmet cooking magazine "Super Recipe", which read the minds of such beginners, created "The Real Basic Cookbook" with a panel of 100 beginner cooks.
As soon as it was published, it became a bestseller, reaching number one in all online bookstore cookbooks, and was called the “national cookbook” and “essential for newlyweds,” selling over 200,000 copies and still receiving much love as a steady seller.


This "Real Basic Cookbook" is celebrating its 5th anniversary and is taking on another challenge.
We have prepared a completely revised edition.
Just like when I first created the "Real Basic Cookbook," I created it with a panel of 100 readers. These are the people who have definitely overcome the beginner stage through the "Real Basic Cookbook."

This completely revised edition, based on the vivid reviews of many readers, has made the existing good points shine even brighter and strengthened the shortcomings.
You can also find a total of 320 basic menus and over 100 application methods, including not only existing recipes but also dishes that people these days want to learn.
Of course, all of these recipes have been tested numerous times so that even beginners who are just starting to cook can follow them successfully, and the recipe, amount, heat level, cooking time, and storage period are presented accurately.
Basic information such as how to cook rice, organize the refrigerator, and how to hold a knife, which has received much praise, has been organized to fit today's lifestyle.
We've put a lot of thought into the dishes and plating, so we hope you'll enjoy the fun of cooking and sharing your dishes on social media.

Oh, and we also offer recipe after-sales service to provide reliable guidance to beginners.
Please feel free to leave any questions you may have at the reader online cafe (cafe.naver.com/superecipe).
The test cook who developed the menu for "Real Basic Cookbook" will quickly and kindly explain it to you.


Now, the most important part! Whether it was first published in 2013 or the completely revised edition in 2018, "The Real Basic Cookbook" was always created with the absolute beginner in mind: someone just starting out on their mother's cooking table and ready to start cooking today.


Don't be afraid! Cooking will become more and more fun with "The Real Basic Cookbook"!

Seven Strengths of This Book

1 We selected 100 avid readers who had overcome their cooking novice level with the 『Real Basic Cookbook』 as a panel, and through several surveys, just like when we first created the book, we identified points to reinforce in the revised edition.

2. Discover over 420 recipes, including 320 basic menus and over 100 application methods, including classic recipes and even dishes people want to learn these days!

3 We have tested this recipe numerous times to ensure that even beginners who are just starting to cook today can follow along and succeed. We have provided accurate information on the amount, heat level, cooking time, and storage period.

4 We thoroughly look for points that beginners often miss when cooking.
Each recipe includes mistake-prevention tips.

5 We've gathered all the information that beginners are curious about, from how to choose ingredients to how to refrigerate and freeze leftover ingredients and how to defrost them.
We offer a variety of options, including a variety of seasonings, substitute ingredients, and spiciness adjustments, so you can choose according to your taste.

6 We paid attention not only to the recipe, but also to the bowls and presentation of the dish.
Along with the fun of cooking, we also offer the pleasure of decorating your own table.

Reviews from readers who purchased this book (excerpts from online bookstores and communities)

#NationalCookbook #MyCooking #Start #Confidence
- From a review by yungrowing on Instagram

“From a beginner’s perspective, this is a very basic book.

From curious cooking terms to real basics like cooking rice.

“I feel like I have a perfect grasp of how to cook well.”
- From a review by Kyobo Bookstore's powermanv

“This is a truly authentic, gentle, and essential cooking guide that teaches you step-by-step, just like a real mother.

I wonder if there is another cookbook that even provides recipe after-sales service.”
- From a review by Myeongrang Natsuko, a reader at Cafe Aeja

“If you buy a bag of spinach or bean sprouts, there’s always leftovers, which is difficult to dispose of.
This book is structured like this: 2-3 spinach dishes, 4-5 bean sprout dishes, etc.
“It’s perfect for saving on food and emptying out the refrigerator.”
- From Yes24 jycjstk3's review

“After getting married, I searched everywhere to become the queen of home cooking, but I always failed.
That's when I discovered "The Real Basic Cookbook"! It helps you cook deliciously and easily with everyday ingredients.
- From a review by blogger Hammoyangcheo

“It contains all the dishes that I consider to be truly basic.
Above all else
I really like the idea of ​​adding different seasonings to one ingredient in a dish.

“This is the cookbook I keep in my kitchen and look at the most.” - From a review by Tori on Interpark Books

“How to store ingredients, organize the refrigerator, control the heat, etc. may seem trivial to cooking experts, but
I like that it contains detailed information that is essential for beginners.
This is a book I definitely recommend to my friends who are planning to get married.
" - From Aladdin Dadok Dadok's review

“There are no fancy or special recipes in this book.
It's filled with ordinary, everyday dishes.

So it's better.
“For absolute beginners, absolute beginners, this is something that is really necessary.”
- From a review by Bloggom