Editor Ann Taylor Pittman came back from Korea with many deliciously-authentic recipes that pay homage to the East Asian country. From Kimchi-Pork soup to Shrimp Dumplings in a sweet and spicy dipping sauce, these dishes will bring Korea to your kitchen tonight.
Southern-born and –raised food editor Ann Taylor Pittman, had never been to the birth country of her mother. She came back
from Korea with a bounty of scrumptious inspiration from street vendors, markets, restaurants, and her own family to develop
Read Ann’s story here.
This first dish was modeled from a fantastic dumpling stand in the Insadong area of Seoul. The little shrimp tails poking out of the dumplings are an adorable cue to the filling within.
View Recipe: Shrimp Mandu (Shrimp Dumplings)
Korean doenjang (fermented soybean paste) adds the most authentic flavor, but it can be hard to find; white or yellow miso
works well in its place. There is a definite method to cooking Asian short-grain rice that mothers teach to their daughters.
It involves rinsing several times and cooking in less water than traditional ratios.
View Recipe: Boribap (Rice and Barley with Vegetables)
This is our version of a specialty of the Hapcheon area—a soup take on the popular Korean dish bulgogi (grilled marinated
beef). In Hapcheon, the soup is cooked on the table, and you monitor the cooking. At home, you’ll need to watch closely so
the broth doesn’t boil; you want it at a bare simmer, or else the meat will get tough and the broth cloudy.
View Recipe: Bulgogi Jungol (Korean Bulgogi Soup)
These simple savory pancakes are often a part of meals enjoyed of Korea—one of many banchan (side dishes) scattered about
the table. The secrets to crisp pancakes are icecold water, a hot pan, and enough oil. Look for small green onions; they work
View Recipe: Scallion Pancakes
This is served as a side salad at a few restaurants in Korea. You will love its nutty flavor and utter simplicity. The key
is roasted ground sesame seeds.
View Recipe: Simple Sesame Salad
In Korea, tteokbokki (tech-boke-ee) comes in many guises. The ubiquitous street-food version consists of rice cakes floating
in a sweet-spicy sauce made with corn syrup and gochujang (Korean chile paste). This take, served in only one particular market
in Seoul, was the simplest and most delicious we know of—crisp on the outside and chewy within. You’ll find rice cakes for
tteokbokki at Korean markets; they’re about the size of a thumb.
View Recipe: Tongin Market Tteokbokki (Spicy Rice Cakes)
This soup is pure, easy comfort. At many restaurants, it comes to the table boiling hot—literally bubbling in a stone pot
for a few minutes. The broth is tangy and slightly spicy, flavored by the kimchi. Good, strong, very fermented kimchi makes
for the best soup; if your kimchi seems mild, let it sit out of the fridge for a day to gain a little more fermenty funk.
View Recipe: Kimchi Jjigae (Kimchi-Pork Soup)
Look for roasted ground sesame seeds at Korean markets. They’re not ground to a powder but crushed a bit. You can make your
own by toasting sesame seeds until deeply golden, allowing them to cool, and crushing with a mortar and pestle. Serve this
sauce with Scallion Pancakes and Shrimp Mandu.
View Recipe: Korean Dipping Sauce