Basic Korean food, daily home-cooked meal
 |
Description
Book Introduction
The return of the magic powder, the seasoning that has become infamous.
Home-cooked meals that taste like mom's cooking, and restaurant-style dishes that I can make too.
The question I get asked most often when I share recipes on my YouTube channel is, "How do you get this flavor?"
Likewise, the concern of 'cookbook readers' who buy cookbooks and follow the recipes is always, "It doesn't taste the way I expected."
In keeping with the current trend of prioritizing health, many readers try to follow the recipes of artisans by diligently adding broth and vegetables, but they lose their will to cook because they cannot find the taste that their mother used to make or the taste that they remembered after eating at a restaurant.
Recipes that promise to make something truly delicious are too difficult and complicated to follow, and recipes that promise to make something easy and simple never taste the same.
In the end, all that comes out is, 'I got fooled by the cookbook again.'
This book is a selection of easy, simple, yet absolutely delicious recipes that are used in real life by the food service expert, 'Sseolman', for such readers.
These are recipes that recreate the taste of the food my mom used to make for me when I was little, as well as the taste of the restaurant I happened to visit or the restaurant I waited in line for.
The author, who actually ran a successful restaurant business and had to take responsibility for the taste buds of not only his family and employees, but also many guests, introduces recipes that can be used in the right places with seasonings such as MSG, which have been unfairly misunderstood, to create dishes that everyone from beginners to veterans can say, "This is the taste!"
Contrary to popular belief, MSG, represented by MSG and Dashida, is a genuine 'natural seasoning'.
In 2010, the Ministry of Food and Drug Safety already announced that "MSG is a safe substance to eat throughout your life." On the contrary, it is said that people who cook without seasoning in an attempt to eat healthily end up adding more salt and sweet ingredients such as sugar, salt, and soy sauce to create a savory taste.
The author argues that the most important secret to using this seasoning, which is inseparable from Korean home cooking, wisely is to use it wisely.
It's the best way to easily replicate the home-cooked meals we love and the unforgettable restaurant flavors.
Now it's time for those seasonings that my mom used in the kitchen when I was young to come back to our kitchens, free from the stigma they've been given.
Home-cooked meals that taste like mom's cooking, and restaurant-style dishes that I can make too.
The question I get asked most often when I share recipes on my YouTube channel is, "How do you get this flavor?"
Likewise, the concern of 'cookbook readers' who buy cookbooks and follow the recipes is always, "It doesn't taste the way I expected."
In keeping with the current trend of prioritizing health, many readers try to follow the recipes of artisans by diligently adding broth and vegetables, but they lose their will to cook because they cannot find the taste that their mother used to make or the taste that they remembered after eating at a restaurant.
Recipes that promise to make something truly delicious are too difficult and complicated to follow, and recipes that promise to make something easy and simple never taste the same.
In the end, all that comes out is, 'I got fooled by the cookbook again.'
This book is a selection of easy, simple, yet absolutely delicious recipes that are used in real life by the food service expert, 'Sseolman', for such readers.
These are recipes that recreate the taste of the food my mom used to make for me when I was little, as well as the taste of the restaurant I happened to visit or the restaurant I waited in line for.
The author, who actually ran a successful restaurant business and had to take responsibility for the taste buds of not only his family and employees, but also many guests, introduces recipes that can be used in the right places with seasonings such as MSG, which have been unfairly misunderstood, to create dishes that everyone from beginners to veterans can say, "This is the taste!"
Contrary to popular belief, MSG, represented by MSG and Dashida, is a genuine 'natural seasoning'.
In 2010, the Ministry of Food and Drug Safety already announced that "MSG is a safe substance to eat throughout your life." On the contrary, it is said that people who cook without seasoning in an attempt to eat healthily end up adding more salt and sweet ingredients such as sugar, salt, and soy sauce to create a savory taste.
The author argues that the most important secret to using this seasoning, which is inseparable from Korean home cooking, wisely is to use it wisely.
It's the best way to easily replicate the home-cooked meals we love and the unforgettable restaurant flavors.
Now it's time for those seasonings that my mom used in the kitchen when I was young to come back to our kitchens, free from the stigma they've been given.
- You can preview some of the book's contents.
Preview
index
004 Author's Note
018 Measurement
019 Material Handling
026 Universal Source
PART 1.
A bowl of restaurant-quality rice that tastes delicious even without side dishes
034 Spamdong (Fusion)
036 Fried Dumplings with Rice
038 Furikake Rice Ball (Fusion)
040 Rice Burger (Fusion)
042 Samgyeopsal Kkanpung Rice Bowl
044 Zucchini Rice Bowl
046 Onion Katsudon (Fusion)
048 Spicy Tuna Rice Bowl
050 Bean Sprout Fried Rice
052 Cod roe rice bowl
054 Pork Belly Char Siu Rice Bowl
056 Dasi Vegetable Fried Rice
058 Pork Belly Rice Bowl
060 Dubanjang Sundubu Rice Bowl
062 Hash Brown Fried Rice (Fusion)
064 Spinach Rice Bowl
066 Kimchi Fried Rice
PART 2.
A super secret recipe for a refreshing hangover cure: Soup
070 Kimchi Bean Sprout Soup
072 Tteokguk
074 Fermented soybean paste stew
076 Dried pollack soup (buckwheat noodle soup)
078 Beef Soup
080 Spicy Beef Bone Dumpling Soup
082 Chinese Restaurant Egg Soup
084 Seaweed Soup
086 Simple Yukgaejang
088 Pig's Feet Soup Bean Sprout Soup
090 Cucumber Soup
092 Potato Soup
094 Cabbage Soybean Paste Soup
PART 3.
Have you heard of Bukchang-dong Sundubu Jjigae? (Jjigae & Hot Pot)
098 Old-fashioned Kimchi Stew
100 That House's Doenjang Jjigae
102 Bukchang-dong Sundubu Jjigae
104 Kimchi Cheonggukjang
106 Gochujang Stew
108 Budae Jjigae
110 Dongtae Jjigae
112 Fish Cake Soup
114 Super Easy Tofu Stew
116 Squid Stew
118 That House Bulgogi Stew
120 Shabu Shabu Hot Pot
PART 4.
The refined side dishes of a high-class Korean meal are on our table in <Side Dishes>.
124 Stir-fried anchovies and chili pepper paste
126 Stir-fried Seaweed
128 Bean Soybean Rice
130 Braised Lotus Root
132 Braised Potatoes
134 Stir-fried Garlic Chives
136 Stir-fried anchovies and chili peppers
138 Stir-fried Fish Cake
140 Stir-fried Radish Greens
142 Kimchi Stir-fry
144 Stir-fried seaweed stems
146 Braised Tofu
148 Braised Tofu in Soy Sauce
150 stewed quail eggs
152 Stir-fried Zucchini
154 Stir-fried Dried Shrimp and Garlic
156 Restaurant Ttukbaegi Steamed Eggs
158 Stir-fried Bracken
PART 5.
Everyone's Favorite Stir-Fry: The Essence of Stir-Fry
162 Stir-fried octopus
164 Stir-fried Pork
166 Stir-fried Squid
168 Sausage and Vegetable Stir-fry
170 Dakbokkeumtang
172 Dakgalbi
174 Stir-fried Beef Brisket and Beef
176 Bulgogi
178 Bean Sprout Bulgogi
180 Instant Tteokbokki
PART 6.
A refreshing and spicy noodle dish from a famous restaurant (Noodle Dish)
184 Jjanchi Guksu
186 Bibim Guksu
188 Kimchi Kalguksu
190 Clam Kalguksu
192 Jangkalguksu
194 Udon
196 Stir-fried Udon
198 Buckwheat Noodles
200 sesame oil soy sauce noodles
202 Premium Jjamppong
204 Chicken Kalguksu
PART 7.
Steal-worthy restaurant-flavored steamed dish recipes (Steamed & Braised)
208 Steamed Powdered Agui
210 Powdered braised codfish
212 Andong Jjimdak
214 Braised Mackerel
216 Spicy Braised Short Ribs
218 Braised Short Ribs
220 Braised Pork Backbone
222 Pork Kimchi Stew
224 Braised raw mackerel
226 Beef Jangjorim
PART 8.
Real-time trending recipe "Hot Topic Ssulman Recipe"
230 Gochujang Samgyeopsal
232 Euljiro Golbaengi Muchim
234 Super Easy Seasoned Short Ribs
236 Large Cucumber and Seaweed Cold Soup
238 Dasida Naengmyeon
240 Kongguksu
242 Acorn Jelly Salad
244 Radish Salad
018 Measurement
019 Material Handling
026 Universal Source
PART 1.
A bowl of restaurant-quality rice that tastes delicious even without side dishes
034 Spamdong (Fusion)
036 Fried Dumplings with Rice
038 Furikake Rice Ball (Fusion)
040 Rice Burger (Fusion)
042 Samgyeopsal Kkanpung Rice Bowl
044 Zucchini Rice Bowl
046 Onion Katsudon (Fusion)
048 Spicy Tuna Rice Bowl
050 Bean Sprout Fried Rice
052 Cod roe rice bowl
054 Pork Belly Char Siu Rice Bowl
056 Dasi Vegetable Fried Rice
058 Pork Belly Rice Bowl
060 Dubanjang Sundubu Rice Bowl
062 Hash Brown Fried Rice (Fusion)
064 Spinach Rice Bowl
066 Kimchi Fried Rice
PART 2.
A super secret recipe for a refreshing hangover cure: Soup
070 Kimchi Bean Sprout Soup
072 Tteokguk
074 Fermented soybean paste stew
076 Dried pollack soup (buckwheat noodle soup)
078 Beef Soup
080 Spicy Beef Bone Dumpling Soup
082 Chinese Restaurant Egg Soup
084 Seaweed Soup
086 Simple Yukgaejang
088 Pig's Feet Soup Bean Sprout Soup
090 Cucumber Soup
092 Potato Soup
094 Cabbage Soybean Paste Soup
PART 3.
Have you heard of Bukchang-dong Sundubu Jjigae? (Jjigae & Hot Pot)
098 Old-fashioned Kimchi Stew
100 That House's Doenjang Jjigae
102 Bukchang-dong Sundubu Jjigae
104 Kimchi Cheonggukjang
106 Gochujang Stew
108 Budae Jjigae
110 Dongtae Jjigae
112 Fish Cake Soup
114 Super Easy Tofu Stew
116 Squid Stew
118 That House Bulgogi Stew
120 Shabu Shabu Hot Pot
PART 4.
The refined side dishes of a high-class Korean meal are on our table in <Side Dishes>.
124 Stir-fried anchovies and chili pepper paste
126 Stir-fried Seaweed
128 Bean Soybean Rice
130 Braised Lotus Root
132 Braised Potatoes
134 Stir-fried Garlic Chives
136 Stir-fried anchovies and chili peppers
138 Stir-fried Fish Cake
140 Stir-fried Radish Greens
142 Kimchi Stir-fry
144 Stir-fried seaweed stems
146 Braised Tofu
148 Braised Tofu in Soy Sauce
150 stewed quail eggs
152 Stir-fried Zucchini
154 Stir-fried Dried Shrimp and Garlic
156 Restaurant Ttukbaegi Steamed Eggs
158 Stir-fried Bracken
PART 5.
Everyone's Favorite Stir-Fry: The Essence of Stir-Fry
162 Stir-fried octopus
164 Stir-fried Pork
166 Stir-fried Squid
168 Sausage and Vegetable Stir-fry
170 Dakbokkeumtang
172 Dakgalbi
174 Stir-fried Beef Brisket and Beef
176 Bulgogi
178 Bean Sprout Bulgogi
180 Instant Tteokbokki
PART 6.
A refreshing and spicy noodle dish from a famous restaurant (Noodle Dish)
184 Jjanchi Guksu
186 Bibim Guksu
188 Kimchi Kalguksu
190 Clam Kalguksu
192 Jangkalguksu
194 Udon
196 Stir-fried Udon
198 Buckwheat Noodles
200 sesame oil soy sauce noodles
202 Premium Jjamppong
204 Chicken Kalguksu
PART 7.
Steal-worthy restaurant-flavored steamed dish recipes (Steamed & Braised)
208 Steamed Powdered Agui
210 Powdered braised codfish
212 Andong Jjimdak
214 Braised Mackerel
216 Spicy Braised Short Ribs
218 Braised Short Ribs
220 Braised Pork Backbone
222 Pork Kimchi Stew
224 Braised raw mackerel
226 Beef Jangjorim
PART 8.
Real-time trending recipe "Hot Topic Ssulman Recipe"
230 Gochujang Samgyeopsal
232 Euljiro Golbaengi Muchim
234 Super Easy Seasoned Short Ribs
236 Large Cucumber and Seaweed Cold Soup
238 Dasida Naengmyeon
240 Kongguksu
242 Acorn Jelly Salad
244 Radish Salad
Detailed image
Into the book
It may be natural to make something delicious with expensive and hard-to-find ingredients.
But isn't the real know-how in creating a flavor that makes you exclaim, "Is this homemade?" with simple ingredients readily available at the supermarket? My book strives to capture that "fresh experience within the ordinary."
To that end, we've broken down the secrets of creating restaurant-quality flavors and tastes using common ingredients found at home in an easy-to-understand way.
From recipes that quickly and easily bring out the full potential of ingredients to the know-how of using seasonings to add that extra layer of flavor, these recipes are easy for anyone to follow, yet the results are surprisingly impressive, so you can look forward to them.
But isn't the real know-how in creating a flavor that makes you exclaim, "Is this homemade?" with simple ingredients readily available at the supermarket? My book strives to capture that "fresh experience within the ordinary."
To that end, we've broken down the secrets of creating restaurant-quality flavors and tastes using common ingredients found at home in an easy-to-understand way.
From recipes that quickly and easily bring out the full potential of ingredients to the know-how of using seasonings to add that extra layer of flavor, these recipes are easy for anyone to follow, yet the results are surprisingly impressive, so you can look forward to them.
--- From the text
Publisher's Review
‘Basic Korean Food Everyday Home Cooking’ has these characteristics!
1.
We've introduced a home-cooked recipe that replicates the taste of a restaurant!
We introduce home cooking recipes that contain the know-how and secrets of Sulman, a food service expert.
From basic home-cooked meals like bean sprout soup, kimchi stew, stir-fried seaweed stems, katsudon, and spamdon to fusion home-cooked meals, we've compiled 99 recipes for today's favorite Korean home-cooked meals.
2.
The basic book of home cooking, covering all the menus of Korean cuisine!
If you're wondering, "What should I eat today?", flip through the book and decide.
From popular Korean dishes that are served on Korean tables to difficult Korean dishes that were previously out of the question, to restaurant-quality dishes that taste just like the popular menus of famous restaurants, we've included everything.
From one-bowl dishes that are delicious even without side dishes, to soups and stews that are refreshing, to hot pots that can be served to guests on special occasions, to side dishes that will relieve your daily worries, to stir-fries that will bring back your appetite that has left home, to noodles that are great when you are craving a special dish, to steamed and braised dishes that are cheat keys on the table, and even to the trending recipes of Sseolman that became a hot topic in real time, we have all kinds of Korean food in it.
3.
Cooking becomes easier, and the flavors become richer! We've got tips only Sulman knows.
It is full of additional information about ingredients, such as which ones will taste better and whether you can substitute them with other ingredients, as well as cooking tips and application tips to make the leftover ingredients in your refrigerator taste richer.
In the case of meat dishes, we have provided more detailed tips on how to cook and apply them to make the meat more tender and tasty.
Cooking tips that can be used by everyone from beginners to veterans.
4.
Use seasoning to make it healthier but more delicious!
All of the author's recipes are super simple recipes that basically use seasonings such as MSG and dasida.
The process is simple, but the taste is just like the restaurant taste we know, and it is a 'magic recipe' that recreates the taste of mom's cooking.
Forget about the worries of cooking with conventional seasonings, and instead, turn your dining table into the scene of a popular restaurant with Sulman's unique "Restaurant Taste Recipe," which adds a spoonful of flavor and simplicity.
1.
We've introduced a home-cooked recipe that replicates the taste of a restaurant!
We introduce home cooking recipes that contain the know-how and secrets of Sulman, a food service expert.
From basic home-cooked meals like bean sprout soup, kimchi stew, stir-fried seaweed stems, katsudon, and spamdon to fusion home-cooked meals, we've compiled 99 recipes for today's favorite Korean home-cooked meals.
2.
The basic book of home cooking, covering all the menus of Korean cuisine!
If you're wondering, "What should I eat today?", flip through the book and decide.
From popular Korean dishes that are served on Korean tables to difficult Korean dishes that were previously out of the question, to restaurant-quality dishes that taste just like the popular menus of famous restaurants, we've included everything.
From one-bowl dishes that are delicious even without side dishes, to soups and stews that are refreshing, to hot pots that can be served to guests on special occasions, to side dishes that will relieve your daily worries, to stir-fries that will bring back your appetite that has left home, to noodles that are great when you are craving a special dish, to steamed and braised dishes that are cheat keys on the table, and even to the trending recipes of Sseolman that became a hot topic in real time, we have all kinds of Korean food in it.
3.
Cooking becomes easier, and the flavors become richer! We've got tips only Sulman knows.
It is full of additional information about ingredients, such as which ones will taste better and whether you can substitute them with other ingredients, as well as cooking tips and application tips to make the leftover ingredients in your refrigerator taste richer.
In the case of meat dishes, we have provided more detailed tips on how to cook and apply them to make the meat more tender and tasty.
Cooking tips that can be used by everyone from beginners to veterans.
4.
Use seasoning to make it healthier but more delicious!
All of the author's recipes are super simple recipes that basically use seasonings such as MSG and dasida.
The process is simple, but the taste is just like the restaurant taste we know, and it is a 'magic recipe' that recreates the taste of mom's cooking.
Forget about the worries of cooking with conventional seasonings, and instead, turn your dining table into the scene of a popular restaurant with Sulman's unique "Restaurant Taste Recipe," which adds a spoonful of flavor and simplicity.
GOODS SPECIFICS
- Date of issue: July 28, 2025
- Page count, weight, size: 248 pages | 612g | 188*240*15mm
- ISBN13: 9791191994407
- ISBN10: 1191994406
You may also like
카테고리
korean
korean
![ELLE 엘르 스페셜 에디션 A형 : 12월 [2025]](http://librairie.coreenne.fr/cdn/shop/files/b8e27a3de6c9538896439686c6b0e8fb.jpg?v=1766436872&width=3840)
