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
