Hawaii Cooks: A Korean Kitchen, Traditional Recipes with an Island Twist

Kalbi, kimchi, meat chon and mandu are some of the delectable Korean dishes we love in Hawai‘i. But did you know that some of these dishes are unique to Hawai‘i 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 Hawai‘i, distinctly different from a Korean kitchen in Korea. The ingredients, the seasonings, the textures, and flavors in Hawai‘i 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 Hawai‘i, 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. Noted food writer Betty Shimabukuro of The Honolulu Star-Advertiser and cookbook author Muriel Miura have teamed up to present Hawai‘i Cooks, a series of cookbooks featuring the Island’s influential cuisines. Next in the series includes Portuguese, Okinawan, Japanese, and Chinese cooking.   About the Author Namkoong was born and raised in Hawai‘i where her father had a Korean restaurant in the early 1950s. She has been part of the culinary scene in the state since the mid 1970s, as the co-founder of The Compleat Kitchen retail stores and then as the food editor of the Honolulu Advertiser. As a freelance food writer, author, and consultant, she has written numerous articles and books and has been involved in establishing farmers markets in Hawai‘i.     Recipes: Ssal / Rice  Pibimpap / Mixed Up Rice Bowl Ttok Boki / Spicy Rice Cakes Ttok Kuk / Rice Cake Soup Yak Pap / Steamed Sweet Rice Silu Ttok / Layered Rice Cake Ttok Pokkum / Rice Cake Stir-Fry   Kuk & Tchigae / Soups & Stews  Kkori Komtang / Oxtail Soup Yukkaejang / Spicy Beef Soup Minari Kuk / Watercress Soup Kimchi Tchigae / Kimchi Stew Miyok Kuk / Seaweed Soup Piji / Soybean Dreg Stew Kong Namul Kuk / Soybean Sprout Soup   Kimchi / Pickled Vegetables  Kimchi Party Dip Paechu Kimchi / Won Bok Kimchi Oi Kimchi / Stuffed Cucumber Kimchi Tongchimi / White Radish Kimchi Kkaktugi / White Radish Kimchi   Chon / Pan-Fried Foods  Kaji / Eggplant Hobak / Zucchini Saengson / Fish Kogi / Beef Zucchini and Ground Beef Nrum Juk / Skewered Meat and Vegetable Korean-Style Meatballs Pindaettok / Mung Bean Pancake Pa Chon I / Green Onion Pancake I Pa Chon II / Green Onion Pancake with Egg 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 Kalbi / Barbecued Beef Short Ribs Chang jorim / Soy Braised Beef Cubes Pulkogi / Barbecued Beef Slices Song Do Tchim / Braised Meats and Vegetables Taeji Pulkogi / Spicy Barbecue Pork Tahkkui / Korean Barbecue Chicken ‘Chicken Alice’ Chicken Wings Tahk Tchim / Braised Chicken Taegu / Spicy Shredded Codfish Seafood Stew Spicy Sardines Popcorn Shrimp Poke I Poke II Taegu Tchim / Braised Codfish   Namul / Vegetable Dishes  Oi Namul / Cucumber Sigumchi Namul / Spinach Kaji Namul / Eggplant Sukchu Namul / Mung Bean Sprouts Kong Namul / Soybean Sprouts Fresh Ogo, Cucumber and Crab Salad Lettuce with Hot Chili Dressing Shrimp-Vegetable Salad with Pine Nut Dressing Kosari / Fresh Fern Shoots   Kuksu / Noodles  Chopchae / Vegetables and Noodle Stir-Fry Naengmyun / Noodles in Cold Broth Pibimkuksu / Sesame Noodles Kuksu / Noodles in Hot Broth   Panchan / Side Dishes  Cho Kochu Jang / Spicy Table Sauce Cho Kan Jang / Mild Table Sauce Mustard Sauce Kochu Jang / Chili Pepper Paste On Jin’s Chili Paste Sauce Kelvin’s Table Sauce Kim / Toasted Seaweed Ssam / Lettuce Wrap Muk I / Mung Bean Jelly I Muk II / Mung Bean Jelly II Tubu Chorim / Pan-Fried Bean Curd   Special Dishes  Mandu I / Korean Dumplings I Mandu II / Korean Dumplings II Kujeolpan / Nine Ingredient Appetizer Pancakes I Pancakes II Eggs Carrots Mushrooms Beef or Chicken Vegetables Sujunggwa / Persimmon and Cinnamon Punch Shinsollo / Korean Hot Pot       Author: Joan Namkoong