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Cook Korean!: A Comic Book with Recipes, by Robin Ha
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Picture It: You Can Master Korean Cooking
Fun to look at and easy to use, this unique combination of cookbook and graphic novel is the ideal introduction to cooking Korean cuisine at home. Robin Ha’s colorful and humorous one- to three-page comics fully illustrate the steps and ingredients needed to bring more than sixty traditional (and some not-so-traditional) dishes to life.
In these playful but exact recipes, you’ll learn how to create everything from easy kimchi (mak kimchi) and soy garlic beef over rice (bulgogi dupbap) to seaweed rice rolls (gimbap) and beyond. Friendly and inviting, Cook Korean! is perfect for beginners and seasoned cooks alike who want to try their hand at this wildly popular cuisine.
- Sales Rank: #5165 in Books
- Published on: 2016-07-05
- Released on: 2016-07-05
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x .60" w x 7.00" l, .81 pounds
- Binding: Paperback
- 176 pages
Review
“Simple, straightforward, and totally charming, Robin Ha’s Cook Korean! is yet another example of why every cookbook should actually be a comic book.”
—Amanda Cohen, chef/owner Dirt Candy
"Do you feel left out when all your cool friends mention their latest Korean food adventure talking about things like galbi, doenjang and different types of kimchi? Well, fear not, as Robin Ha made it her personal mission in her graphic novel cookbook filled with colorful illustrations, incredible stories, and insightful Korean recipes to not only educate but to instill confidence. So go pick up your copy of Cook Korean! and confidently engage in your next conversation about the hottest cuisine in America."
—Deuki Hong, chef and author of Koreatown: A Cookbook
"Cook Korean! is not just a wonderful collection of easy-to-follow recipes in comic form, it's also a delightful introduction to Korean culture. I can't decide what's more mouthwatering--the food or Robin Ha's art!"
—Michael Cho, cartoonist and illustrator
"Illustrator Robin Ha's cheeky cartoon characters (a cape-clad superhero Spam can, a group of signing bean sprouts) guide the reader through the basics of Korean food in comic-book-style panels and drawings. [...] Her cheerful main character, Dengki, coaches readers through each step. Before you know it, you're cooking along with her."
—Food & Wine magazine
"This highly recommended collection is a solid introduction for readers who feel daunted by Korean cooking and ingredients."
—Library Journal
"Robin Ha has done a huge favor for anyone intimidated by the exotic ingredients and techniques of Korean cuisine. She’s created a comic book that lays out the fundamentals of kimchi, bibimbap and Korean barbecue in the form of recipe-cartoons.
One of the most delightful cookbooks I’ve seen all year, “Cook Korean!” makes me want to drive to Buford Highway and fill a buggy with soybean paste, dried anchovies, green onions and tofu."
—Wendell Brock, Atlanta-Journal Constitution
"The imaginative Ha, who emigrated from South Korea to Alabama as a teenager during the ’90s, fills the colorful pages of Cook Korean! with detailed images, ingredients, and step-by-step instructions for even the novice chef. The result is a super-comprehensive guide to literally every kind of Korean meal you could want, from the everyday sides (i.e. banchan) to the more elaborate noodle and rice dishes that could rival anything you’d find at a Korean restaurant."
—Jinnie Lee and Maura M. Lynch, MyDomaine
About the Author
Born in Seoul, Korea, ROBIN HA grew up reading and drawing comics. At fourteen she moved to the United States. After graduating from the Rhode Island School of Design with a BFA in illustration, she moved to New York City and started a career in the fashion industry. Her work has been published in independent comics anthologies including Secret Identities and The Strumpet, as well as in the pages of Marvel Comics and Heavy Metal Magazine. Her blog Banchan in 2 Pages features Korean recipe comics. She currently resides in Falls Church, Virginia.
Excerpt. © Reprinted by permission. All rights reserved.
Prologue 6
Introduction 10
7 Key Ingredients in Korean Cooking 11
What is in the Korean Refrigerator? 12
The Korean Pantry: Dried Goods, Spirits & Kitchenware 14
Korean Meal Guide 16
Bap: Cooked Rice 17
Rice & Its Delicious By-Products 18
Korea’s Regions & Foods 20
Dengki’s Dress 21
Chapter 1: Kimchi and Pickles 22
Intro to Kimchi 23
Easy Kimchi (Mak Kimchi) 26
Radish Cube Kimchi (Kkakdugi) 28
Cool & Spicy Cucumber (Oisobagi) 30
Green Onion Kimchi (Pa Kimchi) 32
Chayote Pickle (Chayote Jangachi) 34
Square-Cut Kimchi Gazpacho (Nabak Kimchi) 36
Chapter 2: Vegetable Side Dishes 38
Intro to Dosirak 39
Bean Sprout Salad (Kongnamul Muchim) 40
Soy Spinach (Sigeumchi Namul) 42
Steamed Asian Eggplant (Gaji Namul) 44
Pan-Fried Tofu (Dubu Buchim) 46
Spicy Bok Choy (Cheonggyeongchae Muchim) 48
Mixed Veggies & Rice in a Stone Bowl (Dolsot Bibimbap) 50
Acorn Jelly Salad (Dotorimuk) 53
Chapter 3: Meat and Poultry 54
Intro to Korean Barbecue 55
Just Grill It! 57
Green Onion Salad (Pajeori) 57
Grilled Beef Short Ribs (Galbi) 58
Soy Garlic Beef over Rice (Bulgogi Dupbap) 60
Braised Beef in Soy Sauce with Eggs (Jangjorim) 62
Spicy Pork over Rice (Jeyuk Dupbap) 64
Boiled Pork Belly Wrap (Bossam) 66
Chile Chicken Stew (Dakbokkeumtang) 68
Ginseng Chicken Soup (Samgyetang) 70
Chapter 4: Seafood 72
Intro to Korean Seafood 73
Spicy Octopus over Rice (Nakji Dupbap) 74
Tangy Seaweed Salad (Miyeok Naengchae) 76
Braised Daikon With Saury (Mu Kkongchi Jorim) 78
Shishito Peppers With Dried Anchovies & Fish Cakes (Kkwarigochujjim) 80
Raw Fish Salad Bowl (Hoedupbap) 82
Pan-Fried Yellow Croaker (Jogi Gui) 84
The Legend of Gulbi 85
Chapter 5: Soups and Stews 86
Fire & Ice: Intro to Extreme Temperatures in Korean Dining 87
Soft Tofu Soup (Sundubu Jjigae) 88
Kimchi Stew (Kimchi Jjigae) 90
Soybean Paste Soup with Clams (Jogye Doenjangguk) 92
Seaweed Soup with Beef
(Sogogi Miyeokguk) 94
Soybean Sprout Soup (Kongnamulguk) 96
Beef & Daikon Soup (Sogogimuguk) 98
Spicy Fish Stew (Maeuntang) 100
Spicy Beef Soup (Yukgaejang) 102
Chapter 6: Porridges 104
Intro to Juk 105
Pine Nut Porridge (Jatjuk) 106
Black Sesame Porridge (Heukimjajuk) 107
Sweet Red Bean Porridge (Danpatjuk) 108
Sweet Pumpkin Porridge (Hobakjuk) 110
Seafood Mushroom Porridge
(Haemul Beoseot Juk) 112
Chapter 7: Noodles and Rice Cakes 114
Intro to Noodles 115
Spicy Cold Noodles (Bibim Guksu) 118
Rice Cake Soup (Tteokguk) 120
Hand-Pulled Dough Soup with Potatoes (Gamja Sujebi) 122
Knife Noodle Soup with Clams (Bajirak Kalguksu) 124
Sweet Potato Noodles (Japchae) 126
Cold Buckwheat Noodles (Mulnaengmyun) 128
Chapter 8: Snacks and Street Food 130
Intro to Bunsik 131
Spicy Rice Cakes (Tteokbokki) 132
Brown Sugar Pancakes (Hotteok) 134
Brown Sugar Sticky Rice (Yaksik) 136
Kimchi Fried Rice (Kimchi Bokkumbap) 138
Pickled Radish (Tongdakmu) 139
Egg in a Bowl (Gyeranjjim) 140
Seaweed Rice Roll (Gimbap) 142
Bbopkki 145
Chapter 9: Cocktails and Anju 146
Intro to Korean Drinking Culture 147
Watermelon Soju (Subak Soju) 148
Persimmon –Red Date Punch
(Sujeonggwa) 150
Yogurt Soju (Yakult Soju) 152
Intro to Anju 153
Army Stew (Budaejjigae) 154
Seafood & Green Onion Pancake
(Haemul Pajeon) 156
Kimchi Pancake (Kimchi Buchimgae) 158
Chapter 10: Korean Fusion 160
Intro to Foreign Food In Korea 161
Omelet Fried Rice (Omurice) 162
Sweet & Sour Pork (Tangsuyuk) 164
Black Soybean Noodles (Jjajangmyeon) 166
Spicy Chicken Tacos (Buldak Taco) 168
Korean Burgers (Kimchi Galbi Burger) 170
Spicy Octopus Over Rice (Nakji Dupbap)
This is a supersimple, delicious seafood dish to soak up your rice with. I've used frozen octopus in this recipe to cut down the prep time. You can also use squid instead of the octopus.
Cooking time: 20 minutes Makes: 3 or 4 servings
Ingredients:
2 pounds octopus, cleaned and cut into bite-size pieces
1 medium carrot, peeled
1 Korean green or red chile pepper
1 medium onion
3 green onions, white and green parts
1/4 medium green cabbage
3 cloves garlic, peeled
1(1/2-inch) piece fresh ginger, peeled
2 tablespoons Korean red chile flakes
1 tablespoon soy sauce
2 teaspoons sugar
3 tablespoons olive oil
Salt
1 tablespoon toasted sesame oil
4 cups freshly cooked rice
Toasted sesame seeds, for garnish
Fresh octopus might be hard to find in regular grocery stores, but if you do find it, make sure you get rid of the intestine and clean it before using it.
You can find already cleaned and cut octopus in the frozen seafood section of Korean grocery stores.
Prep the Veggies!
Wash all of the veggies. Cut the carrot and chile into thin pieces and cut the onion, green onions, and cabbage into chunky bite-size pieces.
Slice the ginger, then crush the garlic and ginger.
The Sauce
Mix the chile paste, 1 tablespoon of the chile flakes, soy sauce, and sugar.
Set aside.
Quickly blanch the octopus in boiling water for a minute, then set it aside.
Octopus loses its delicious juice and becomes tough and rubbery when it's overcooked. So DON'T OVERCOOK IT!
Over high heat, heat up the oil with the garlic, ginger, and the remaining 1 tablespoon chile flakes for a few seconds, then add the onion, carrot, and cabbage. Season with a pinch of salt and saute it for a couple of minutes.
Add the blanched octopus, chile, green onions, and the sauce. Saute for a couple of minutes, until all the ingredients are cooked.
Finally
Turn off the heat, drizzle with toasted sesame oil, and mix well.
Serve over freshly cooked rice and sprinkle with toasted sesame seeds for garnish!
Enjoy
Most helpful customer reviews
12 of 12 people found the following review helpful.
The first and only cookbook I've read cover to cover
By Julee Song
This book is much more than a cookbook! You learn about Korean food and culture through entertaining comics, and the recipes show you how you can make many different dishes using the same handful of staples. The illustrations (there must be 100s) are adorable and descriptive. I especially love the gorgeous watercolors that mark each new chapter--the paintings somehow make the dishes look more delicious than high-res/styled photographs would. Even if you don't cook you'll enjoy the author's stories told through comics, the amazing artwork on each spread, and you'll probably end up cooking some tasty treats from the book!
7 of 7 people found the following review helpful.
What a fun read! I bought this as a present for ...
By Hope
What a fun read! I bought this as a present for my sister and we spent an enjoyable (and at time contentious :)) evening making the Japchae recipe. We ended up making a few changes here and there but it was delicious. I highly recommend this book.
0 of 0 people found the following review helpful.
Very interesting concept that works surprisingly well of combining comic book illustration with food recipes!
By PW
This book is so much fun! Saw the author at a book festival doing a cooking demo and got my copy signed.
I live in a large metropolitan area and have access to international markets, which for seaweeds and some ingredients you will definitely need (or Amazon) but at least once the initial purchases are made for your pantry you can use the individual ingredients many times. Her recipes are fairly straightforward, some have more steps than others, but everything I have made has been good. The seaweed salad recipe has become a regular in our lineup, and what a great way to get greens and minerals in the body during this summer heat when greens aren't growing much. Its educational, practical, and I think would be a good gateway for kids and teens to hook them into an interest in food.
Wish the author would collaborate with other cooks to illustrate a series of these type of books. I find without photographs, rather, its hand drawn of all the steps and the finished product helps the reader to not have as much stress about your dish not looking like a very stylized food photo like most cookbooks have these days, and focus on having an enjoyable time making simple good home meal preparations. Its also educational with Korean culture tidbits spread throughout the book.
UPDATE NOV 2016:
Recommend The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau for another unique cookbook that has some hand drawn comic style technique dispersed throughout, mixed with photographs and cultural/personal stories. https://www.amazon.com/dp/1607748959/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=2TCSOTSSKDROY&coliid=I38O4T8GSHZ7G6
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