Home cooking in any nationality is usually the best, The recipes have been handed down, modified and improvised for generations. Some have influences from other cultures. Some rely on ingredients used for centuries . This is true of Korean cooking fast becoming a strong thread in the American culinary fabric.
Regular contributor and popular cookbook author, Eric Kim, wrote about his heritage in today's New York Times Food section. He remembers his mother's cooking in their Atlanta , Georgia kitchen and how it influences him to this day.He also feels like he has finally embraced Korean cooking now more than ever. a constant process of self discovery.it not only connects him to South Korea but to his own identity. Keep in mind that the cuisine is much more than barbecue, bulgoki and kimchi , all all three are a big part of it. Mr. Kim does give his recipe for Korean barbecue using samgyeopsal or three layer meat. This is pork belly's fat cap and the two leaners layers of meat below it. It's basically crisp slivers of pork wrapped in various lettuce leaves and dabbed with doangjang honey which is soy bean paste mixed with honey and slivers of garlic. It' s served with the tangy scallion salad, Pa Muchim. This last can also be served with rotisserie chicken and pan fried pork chops too, to alliviate the greasiness. For a homier meal, think Mr. Kim;s Doenjang Jiggae, a rich stew bursting with unami. Anchovies are cooked with red onions, zucchini and Korean radishes, plump, sweeter tasting ones than their American cousins. Shiitake mushrooms and dried kelp are also put in, for both a mellow and briny flavor.A thin boneless rib eye steak is added in the end to give the mix more heartiness.
Miyeok guk is both a soup with flavor and meaning.It's called the birthday soup because it;s not only eaten on a person's birthday but also to recall the sacrifices their mother made for them.Traditionally it's mussels cooked in a beef broth but Mr Kim subs in anchovies, garlic and mushrooms for it. Koreans and non Koreans alike love fried rice. His recipe has it on a sheet pan , with a covering of kim chi. You can use freshly boiled rice for this because baking them on a sheet pan ensures every grain will be crunchy. Eggs are cracked over them and it's a nice mix of silky baked yolk over the mix if crunchy and tart. The American presence over seventy years ago is still seen today , especially in the recipe in budae jjigae , translated into "army base stew". It may have hot dogs, Italian sausage ,kielbasa and that classic US Army staple Spam in it but it is fired up by kim chi and gochu garu,Korean chili powder and gochujuan, fermented chili paste. Ramen is also added for more heft and its' topped with American cheese which melts nicely into the whole dish.
These recipes are from a master class in Korean cooking. They're traditional , passed down for decades. They are perfect in any kitchen with their strong blend of flavors and textures.
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