Little Hawaiian Korean Kitchen Cookbook

Kalbi, kimchi, meat chon (meat jun) and mandu are some of the delectable Korean dishes we love in Hawaii. But did you know that some of these dishes are unique to Hawaii in the way they are prepared and served?

Food writer Joan Namkoong, a second generation Korean American, draws on her island heritage to explain the Korean kitchen in Hawaii, distinctly different from a Korean kitchen in Korea. The ingredients, the seasongins, the textures and flavors in Hawaii bear the history of Korean immigrants who came to the islands in the early 1900s. Succeeding generations and more recent immigrants have put their mark on Korean food in Hawaii, a popular cuisine that has evolved over the past century.

Korean food is a healthy cuisine that relies on many vegetables, grains, fermented foods, and simple cooking techniques that require little fat. Meats are served as a small part of this vegetable-centric cuisine that focuses on many tasty side dishes on the table. It’s a cuisine islanders love for its robust flavors and varied dishes.

 

Recipes:

Ssal / Rice 

Pibimpap / Mixed Up Rice Bowl

Ttok Kuk / Rice Cake Soup

Yak Pap / Steamed Sweet Rice

Ttok Pokkum / Rice Cake Stir-Fry

 

Kuk & Tchigae / Soups & Stews 

Kkori Komtang / Oxtail Soup

Yukkaejang / Spicy Beef Soup

Miyok Kuk / Seaweed Soup

Piji / Soybean Dreg Stew

 

Kimchi / Pickled Vegetables 

Paechu Kimchi / Won Bok Kimchi

Oi Kimchi / Stuffed Cucumber Kimchi

Kkaktugi / White Radish Kimchi

Kimchi Party Dip

 

Chon / Pan-Fried Foods 

Hobak / Zucchini

Kaji / Eggplant

Saengson / Fish

Kogi / Beef

Korean-Style Meatballs

Pindaettok / Mung Bean Pancake

Kimchi Chon / Kimchi Pancake

 

Kogi & Haemul / Meats & Seafood 

Basic Korean Sauce

Kalbi Tchim I / Braised Short Ribs I

Kalbi Tchim II / Braised Short Ribs II

Pulkogi / Barbecued Beef Slices

Kalbi / Barbecued Beef Short Ribs

Taeji Pulkogi / Spicy Barbecue Pork

Tahkkui / Korean Barbecue Chicken

Poke I

Poke II

 

Namul / Vegetable Dishes 

Oi Namul / Cucumber

Sigumchi Namul / Spinach

Kaji Namul / Eggplant

Sukchu Namul / Mung Bean Sprouts

Kong Namul / Soybean Sprouts

 

Kuksu / Noodles 

Chopchae / Vegetables and Noodle Stir-Fry

Kuksu / Noodles in Hot Broth

 

Panchan / Side Dishes 

Cho Kochu Jang / Spicy Table Sauce

Cho Kan Jang / Mild Table Sauce

Mustard Sauce

Kim / Toasted Seaweed

Tubu Chorim / Pan-Fried Bean Curd

Ssam / Lettuce Wrap

 

Special Dishes 

Mandu / Korean Dumplings

Kujeolpan / Nine Ingredient Appetizer

Chicken Stock

Beef Stock

 

Author: Joan Namkoong