Korean Home Cooking: 100 authentic everyday recipes, from bulgogi to bibimbap, written by Jina Jung, features a collection of homestyle recipes for every occasion from quick weeknight dinners to larger family meals. A few highlights include Kimchi Fried Rice (Kimchi Bokkeumbap), Seaweed Vermicelli Fritters (Gimmari), Braised Korean Chicken (Dakbokkeumtang), Steamed Sea Bream (Domi-Jjim), and Dalgona Biscuits. I will also be sharing her recipe for Pepper Gyeran-Jjim (파프리카 계란찜, Stuffed Capsicums/Bell Peppers) following the review.
Disclosure: I received a copy of this book from Murdoch Books in exchange for my honest review. All comments and opinions are my own.
Jina Jung
Jina Jung shares Korean and fusion recipes and culture at Jay’s KFOOD on Youtube. She learned how to cook alongside her mother and grandmother and as a cook and caterer in both Korea and France.
Jina was born in Seoul and has been based in France since 2010.
Korean Home Cooking
Jina begins Korean Home Cooking with a short introduction before jumping into the recipes. She has also put together guides for basic ingredients and utensils with descriptions and uses.
Chapters are divided according to the following: Rice; Noodles, Pancakes & Fritters; Vegetables; Kimchi & Pickles; Meat & Poultry; Fish & Seafood; and Desserts & Drinks. There is a recipe list at the end of the book with page numbers for easy reference.
The photography is provided by Akiko Ida. Every recipe is paired with a full-page photo of the finished dish. There are also a few step-by-step photos demonstrating techniques such as coating and frying chicken, preparing cabbage kimchi, and forming Hotteok.
Measurements are listed in Metric and US Customary. The title of each recipe is written in English and Korean (Romanized and Hangul). Many of the recipes have a short headnote with background information, tips, personal notes, serving size, and prep/resting/cooking time.
Pepper Gyeran-Jjim
To pair with the review, I made Pepper Gyeran-Jjim (파프리카 계란찜, Stuffed Capsicums/Bell Peppers)! A variation of the classic Gyeran-Jjim (Korean Steamed Eggs), this dish bakes the egg mixture inside individual bell peppers instead of earthenware bowls.
Simply combine beaten eggs, carrot, chive, and seasonings, then divide among the hollowed-out peppers.
If desired, top with grated cheese and bake until just set with a slight jiggle in the center. This should take around 30 minutes, but the exact time may vary based on the size of the pepper.
A Few Pepper Gyeran-Jjim Tips
Beat the eggs completely before combining with the remaining ingredients. If you cannot get them smooth, pour through a fine mesh sieve.
No water or broth is added to the filling since a decent amount is released by the peppers as they cook.
For best results, pick wider bell peppers with a stable base to keep them from toppling over. Take care when removing the top and seeds to not pierce through the sides of the pepper.
Do not fill the peppers all the way to the top. Leave at least 5 millimeters (1/4 inch) of space to allow the eggs room to expand.
More Dishes
I also made Tteok Skewers with Sweet-and-Sour Sauce (Tteok-Kkochi), Korean Beef Patties (Tteokgalbi), Korean Barbecue Pork (Samgyeopsal), and Sweet Rice Balls (Gyeongdan).
The Tteok Skewers with Sweet-and-Sour Sauce (Tteok-Kkochi) are always a favorite of mine. Rice cakes (I used store-bought, but there is a recipe for homemade) are arranged on skewers and fried until crispy. To finish, they are brushed with a sweet and sour glaze.
The Korean Beef Patties (Tteokgalbi) were a hit with the kids. Ground beef short ribs are seasoned with vegetables and a sweet soy sauce mixture, then formed into individual patties. They are grilled until golden on each side, then briefly steamed before serving over a bed of chives and with a sprinkling of crushed pine nuts.
The Korean Barbecue Pork (Samgyeopsal) is such a fun meal to make at home. I also appreciated all of Jina’s tips to assemble everything. Thin slices of pork belly, mushrooms, and onions are cooked on a frying pan or table grill, then served alongside ssamjang sauce, kimchi, and other desired accompaniments. To use up leftover ingredients, toss with white rice, an egg yolk, kimchi, gim, and sesame oil.
The Sweet Rice Balls (Gyeongdan) are another fun treat. These glutinous rice balls are filled with a sweet red bean paste, boiled, and covered in desired flavors. Jina provided instructions for green tea, chocolate, and purple sweet potato.
Korean Home Cooking is a great pick for those looking for a variety of Korean recipes, both traditional and more modern. Some come together in as little as 30 minutes, while others require more prep or resting times. There is a nice assortment of both meat/seafood-based and vegetarian dishes.
Many of the recipes can be prepared with items found in larger American grocery stores. Having a market with Korean ingredients will be helpful in locating seaweed, glutinous rice flour, gochugaru, gochujang, garlic chives, white radish, king oyster mushrooms, black sesame seeds, Chinese cabbage, and doenjang.
Pepper Gyeran-Jjim Recipe
Excerpt from Korean Home Cooking
Pepper Gyeran-Jjim
Ingredients
- 3 medium capsicums (bell peppers)
- 1/3 carrot
- 5 chive stems
- 6 eggs beaten well
- 1 teaspoon garlic powder
- Salt and pepper
- Grated cheese optional
Instructions
- Preheat the oven to 200˚C (400˚F).
- Cut the tops off the capsicums (bell peppers) and hollow them out without piercing to make three bowls.
- Chop the carrot and chives. Mix with the beaten eggs, garlic powder, and a good amount of salt and pepper.
- Fill the capsicums (bell peppers) with the egg mixture up to 5 millimeters (1/4 inch) from the top. You can fill the remaining space with a handful of grated cheese, if desired.
- Put the stuffed capsicums (bell peppers) and tops on a baking tray. Place a small ramekin filled with water next to the capsicums (bell peppers) to prevent them from drying out during cooking and bake for 30 minutes, or until the eggs are set.
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