13 best korean cookbooks

Korean cookbooks are a delightful exploration into the rich and diverse culinary world of Korean cuisine. Here are some aspects related to Korean cookbooks:

Regional International: Korean cookbooks fall under the category of regional international cuisine, offering a deep dive into the traditional and contemporary dishes of Korea. They often showcase the unique flavors, ingredients, and cooking techniques specific to Korean cooking.

Cookbooks, Food, and Wine: As part of the broader genre of cookbooks, Korean cookbooks provide recipes and insights into preparing Korean dishes. They cover a wide range of topics, from staple dishes to intricate and celebratory recipes.Additionally, these cookbooks may include sections on food culture, history, and the significance of certain dishes.

Books: Korean cookbooks come in various formats, including hardcover and paperback books. They are designed not only as practical guides for cooking but also as enjoyable reads that immerse readers in the cultural and gastronomic aspects of Korean cuisine.

For those interested in trying their hand at preparing Korean dishes at home, these cookbooks typically provide step-by-step instructions, ingredient lists, and tips on achieving authentic flavors. Some may also include beautiful visuals to showcase the finished dishes and the vibrant colors that are characteristic of Korean cuisine.

Exploring Korean cookbooks is not just about learning recipes but also gaining an understanding of the cultural context surrounding the food. Whether you're a seasoned chef or a home cook eager to experiment with new flavors, Korean cookbooks offer a gateway to the exciting world of Korean culinary traditions.

Below you can find our editor's choice of the best korean cookbooks on the market

Vegan Pressure Cooker Cookbook: 101 Pеrfесt аnd Dеliсiоus Plаnt-Bаsеd Rесipеs fоr Fast and Suреr Hеalthy Vеgan Mеals Made Quick and Easy

Based on 5 reviews Check latest price

Own Your Everyday: Overcome the Pressure to Prove and Show Up for What You Were Made to Do

Based on 1 reviews Check latest price

Cook Korean!: A Comic Book with Recipes [A Cookbook]

Based on 654 reviews Check latest price

Korean BBQ: Master Your Grill in Seven Sauces [A Cookbook]

Based on 371 reviews Check latest price

The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen

Check latest price

Vegetarian Dishes from My Korean Home: Flavorful Korean Recipes in Simple Steps

Based on 75 reviews Check latest price

Wookwan's Korean Temple Food: The Road to the Taste of Enlightenment

Based on 79 reviews Check latest price

Product features

Pickled Tofu

1. Pat dry tofu slices and sprinkle with salt.

2. Heat the pan and add grapeseed oil.

3. Pan-fry tofu slices until golden brown on both sides.

4. In a pot, add water, soy sauce, dried chili peppers, ginger, and kelp. Simmer over medium heat for about 30 minutes. Strain and cool.

5. In a separate container, arrange the tofu slices and pour in the pickling liquid.

6. Cover and leave in room temperature for 2 to 3 days.

7. After 2 to 3 days, drain the pickling liquid, add it to a pot and bring to a boil. Cool down.

8. Pour the cooled pickling liquid to container with the tofu again.

9. Use a plate to push down the tofu into the liquid, making sure to keep all tofu slices submerged under the liquid.

10. Repeat steps 7, 8, and 9.

11. Cover and refrigerate to store.

Whenever we make handmade tofu at the temple, we always pickle some of it with soybean paste or soy sauce. People think it is difficult to pickle tofu since they are very soft, but with this simplified recipe you can easily make and preserve pickled tofu for quite a long time: First, fry the tofu crisp with oil and pour lukewarm boiled soy sauce over them. After 3 or 4 days, filter the soy sauce only and boil it again. Pour the cooled down soy sauce onto tofu and repeat this procedure twice more.

What Is Korean Temple Food?

Korean temple food is built on the philosophy of Buddhism combined with a long tradition of Korean cuisine. From growing and gathering the ingredients to the preparation of the dishes, all steps are in line with nature. The resulting food does not only provide nutrition for a healthy body, but preparing the food is a practice of meditation as well.

Temple food is religious everyday food for Buddhist practitioners, but it is also food shared with all those who come to visit temples. By sharing this food, they also share their hearts and minds. In temple food, all or most of ingredients are either farmed or foraged from nature. It similar to what we call the 'farm-to-table' process. However, since temple food is religious food, the entire process of farming, foraging, preparation, cooking, eating, and even cleaning, is considered as part of Buddhist practice and meditation.

With reverance for the wonders of nature and appreciation of the hard work of farmers, temple food is considered to be body and soul sustaining medicine. You eat only what your body needs so that there is minimal waste and environmental pollution.

Korean temple food may be the best vegetarian food.

In temple food, no animal products are used except for milk and milk products. The reason for not consuming meat is from the Buddhist philosophy of generosity and mercy, a practice of not sacrificing a life for one’s own survival.

There is also a restriction on using five pungent vegetables (green onions, garlic, chives, leeks, and onions). In Korean, these are called oh-shin-che, literally meaning 'five spicy vegetables.' It is believed that these five pungent vegetables, when cooked with heat, will lead your mind to have sexual desires, and when eaten raw, will bring anger into your mind. And so, these ingredients are forbidden for monks and nuns to minimize hindrances during their practice.