Cover image for Growing up in a Korean kitchen : a cookbook
Growing up in a Korean kitchen : a cookbook
Hepinstall, Hi Soo Shin.
Personal Author:
Publication Information:
Berkeley : Ten Speed Press, [2001]

Physical Description:
xvii, 254 pages : illustrations ; 26 cm
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX724.5.K65 H47 2001 Adult Non-Fiction Non-Fiction Area

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Part memoir and part cookbook, GROWING UP IN A KOREAN KITCHEN is one woman's cultural and culinary story, weaving childhood reminiscences with lovingly gathered recipes. With descriptions of the traditional Korean kitchen, preparations for special feast days, and the rituals of everyday family meals, author Hi Soo Shin Hepinstall draws an engaging portrait of a seldom glimpsed way of life. Easy-to-follow recipes, largely handed down through oral tradition, cover the wide range of main and side dishes, from the sumptuous elegance of "royal cuisine" to simpler countryside cooking. Korean cuisine has emerged as one of the most exciting and robust tastes of Asia, with great variety and some of the world's most sophisticated techniques for pickling and cooking with garlic and hot pepper. Cooks of all levels, as well as armchair travelers, will welcome this book to their collection.* Includes over 250 authentic recipes, a glossary, and a list of resources for finding uniquely Korean ingredients and utensils.* Illustrated with the author's travel and family photos, depicting the cultural and culinary traditions of Korea.For a list of markets that carry Korean ingredients visit

Author Notes

HI SOO SHIN HEPINSTALL began her serious culinary and cultural research while living in Europe in the 1970s. After attending a summer course at Cordon Bleu Cooking School in Paris, she continued her studies in Seoul, Korea, and Southeast Asia. In addition, she has written two novels, one of which won a Korean literary prize and was made into a popular movie. She lives in Washington, D.C.

Reviews 1

Library Journal Review

Although Korean food is poised to become the next favorite Asian cuisine, there are relatively few cookbooks on the subject. Hepinstall's book is both more ambitious than Jenny Kwak's Dok Suni (LJ 11/15/98) and more wide-ranging than Deborah Coultrip-Davis and Young Sook Ramsey's vegetarian Flavors of Korea (LJ 9/15/98). One of 12 children, she provides a personal glimpse of a disappearing way of life as well as a detailed introduction to traditional Korean cuisine (she even includes her family's recipe for soy sauce). American readers may recognize some of the dishes from Korean restaurants, but many will be new. The section on main dishes covers rice and cereals, soups and porridges, and noodles and dumplings, with a whole chapter devoted to kimchi, a signature dish; in addition to side dishes, desserts, and beverages, there are separate chapters on Korean barbecue and special-occasion recipes. Hepinstall writes well and knowledgeably, and her photographs of family and her visits to her homeland illustrate the text. Strongly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Table of Contents

Forewordp. XI
Returning to My Childhood Homep. XIII
The Korean Kitchenp. 1
At Homep. 3
Ingredients, Equipment, and Techniquesp. 9
Essential Sauces and Pastesp. 24
Garnishingp. 33
Main Dishesp. 37
Rice and Cerealsp. 39
Steamed White Rice, Papp. 40
Five-Grain Rice, Ogokbap or Chapgokbapp. 41
Spinach with Steamed Rice, Sigumch'ibapp. 42
Mushrooms with Steamed Rice, Posotbapp. 43
Shredded Radish and Baby Oysters with Steamed Rice, Mubapp. 44
Soybean Sprouts with Steamed Rice, K'ongnamulbapp. 44
Seaweed with Steamed Rice, Miyokbapp. 45
Kimchi with Steamed Rice, Kimchibapp. 46
Rice with Red Beans, P'atbapp. 47
Fried Rice with Chicken, Pokkunbapp. 48
Sauteed Rice Cake with Meat and Vegetables, Ttok Pokkip. 49
Rice with Vegetables and Meat, Pibimbapp. 50
Vinegar-Scented Rice Nuggets with Seafood, Saengson Ch'obapp. 52
Vegetable-Wrapped Rice, Ssamp. 53
Seaweed-Wrapped Rice, Kimbapp. 54
Stocks, Soups, and Porridgesp. 57
Beef Stock, Malgun Changgukp. 58
Chicken Stock, Tak Changgukp. 59
Anchovy Stock, Myolch'i Changgukp. 60
Rice Cake Soup, Ttokgukp. 61
Ceremonial Soup, T'angp. 62
Royal Meatball Soup, Wanjat'angp. 63
Spinach and Clam Soup, Sigumch'igukp. 64
Seaweed Soup, Miyokgukp. 65
Radish and Chive Soup, Mugukp. 66
Kimchi Soup, Kimchigukp. 67
Ginseng Chicken Soup, Kyesamt'angp. 68
Fiery Seafood Soup, Saengson Maeunt'angp. 69
Beef and Tripe Soup, Komt'angp. 70
Beef Knuckle Soup, Sollongt'angp. 71
Oxtail Soup, Kkori Komt'angp. 72
Spicy Beef Brisket-Tripe Soup, Yuggaejangp. 73
P'yogo Mushroom Porridge, P'yogojukp. 74
Chive and Clam Porridge, Puch'ujukp. 75
Red Bean Porridge, P'atjukp. 76
Pumpkin Porridge, Hobakjukp. 77
Soybean Porridge, K'ongjukp. 78
Pine Nut Porridge, Chatjukp. 79
Noodles and Dumplingsp. 81
Homemade Noodles, Kal Kuksup. 82
Homemade Dumpling Wrappers, Mandu P'ip. 83
Noodles with Chicken and Vegetables, Tak Kuksup. 84
Noodles in Chilled Soybean Milk, K'ong Kuksup. 86
Chilled Buckwheat Noodles, Naengmyonp. 87
Sweet Potato Noodles with Meat and Mixed Vegetables, Chapch'aep. 88
Stuffed Dumplings, Mandup. 90
Kimchi and Changatchi: The Korean Way of Picklingp. 93
Whole Cabbage Kimchi, T'ong Paech'u Kimchip. 97
White Cabbage Kimchi, Paek Kimchip. 99
Cubed Radish Kimchi, Kkagdugip. 100
Radish Kimchi Soup, Tongch'i Mip. 101
Radish and Cabbage Heart Kimchi, Nabak Kimchip. 102
Soy Sauce Kimchi, Chang Kimchip. 103
Cabbage-Wrapped Kimchi, Possam Kimchip. 104
Stuffed Cucumber Kimchi, Oi Sobaegi Kimchip. 106
Stuffed Eggplant Kimchi, Kaji Sobaegi Kimchip. 107
Stonecrops Kimchi, Tol Namul Kimchip. 108
Pickled Cucumbers, Oijip. 109
Pickled Hot Green and Red Peppers, Koch'ujip. 110
Pickled Whole Garlic, Manul Changatchip. 111
Pickled Ginger, Saenggang Changatchip. 111
Side Dishesp. 113
Fresh Salad and Vegetable Dishesp. 115
Leaf Lettuce Salad, Sangch'u Kotjorip. 116
Green Onion Salad, P'a Kotjorip. 117
Cucumber Salad, Oi Saengch'aep. 118
Chilled Radish Salad, Mu Saengch'aep. 119
Fatsia Shoots Salad, Turup Saengch'aep. 120
Bellflower Root Salad, Toraji Saengch'aep. 121
Seasoned Soybean Sprouts, K'ong Namulp. 122
Seasoned Mung Bean Sprouts, Nokdu Namulp. 123
Seasoned Eggplant, Kaji Namulp. 124
Seasoned Spinach, Sigumch'i Namulp. 125
Seasoned Cabbage Hearts, Paech'usok Namulp. 126
Seasoned Summer Squash, Hobak Namulp. 127
Sauteed Cucumbers, Oi Pokkump. 128
Sauteed Spring Garlic, Manul lp' Pokkump. 129
Sauteed Cabbage Kimchi with Bean Curd and Pork, Kimchi Pokkump. 130
Sauteed Fernbracken, Kosari Namulp. 131
Sauteed P'yogo Mushrooms, P'yogo Posot Pokkump. 132
Sauteed Oyster Mushrooms with Scallops, Nut'ari Pokkump. 133
Sauteed Kelp, Miyok Namulp. 134
Toasted Laver, Kim Kuip. 135
Stews, Braised Dishes, and Hot Potsp. 137
Bean Curd and Vegetable Stew with Fermented Soybean Paste, Tubu Toenjang Tchigaep. 138
Fish Stew, Saengson Tchigaep. 140
Braised Chicken, Tak Tchimp. 142
Braised Pork Spareribs, Toeji Kalbi Tchimp. 144
Braised Beef Ribs, Kalbi Tchimp. 146
Braised Fish, Saengson Tchimp. 148
Braised Whole Cabbage Kimchi, Kimchi Tchimp. 149
Vegetable Hot Pot, Ch'aeso Chongolp. 150
Bean Curd and Vegetable Hot Pot, Tubu Chongolp. 152
Seafood and Vegetable Hot Pot, Haemul Chongolp. 154
Pan-Fried Dishes and Pancakesp. 157
Green Onion Pancakes, P'ajonp. 158
Chive Pancakes, Puch'ujonp. 159
Summer Squash Pancakes, Hobakjonp. 160
Potato Pancakes, Kangwondo Style, Kangwondo Kamjajonp. 161
Kimchi Pancakes, Kimchijonp. 162
Mung Bean Pancakes, Pinchajonp. 163
Pan-Fried Summer Squash, Hobakjonp. 164
Pan-Fried Radishes, Mujonp. 165
Pan-Fried Potatoes, Kamjajonp. 166
Stuffed Pan-Fried Bean Curd, Tubu Sobaegip. 167
Stuffed Pan-Fried P'yogo Mushrooms, P'yogojonp. 168
Stuffed Pan-Fried Peppers, Koch'ujonp. 169
Pan-Fried Crab Cakes, Kyejonp. 170
Pan-Fried Clam Cakes, Chogaejonp. 171
Pan-Fried Beef and Bean Curd Cakes, Kallapjonp. 172
Pan-Fried Beef Liver, Naejangjonp. 173
Pan-Fried Fish Fillets, Saengsonjonp. 174
Pan-Fried Oysters, Kuljonp. 175
The Art of Korean Barbecuep. 177
Fired Beef, Pulgogip. 179
Fired Beef Ribs, Kalbi Kuip. 180
Beef and Vegetable Skewers, Sogogi Sanjokp. 181
Fired Chicken, Tak Kuip. 182
Chicken and Vegetable Skewers, Tak Sanjokp. 183
Fired Pork, Toejigogi Kuip. 184
Pork and Vegetable Skewers, Toejigogi Sanjokp. 185
Grilled Red Snapper, Tomi Kuip. 186
Grilled Whole Squid, Ojingo Kuip. 187
Grilled Beef Heart, Yomt'ong Kuip. 188
Grilled Aralia Roots, Todok Kuip. 189
Dishes for Special Occasionsp. 191
Scallops Wrapped in Green Onion, P'a Kanghoep. 192
Cold Meat Platter, P'yonyuk and Cheyukp. 193
Nine Variety Royal Appetizer, Kujolbanp. 194
Peace and Harmony Salad, T'angpyong Ch'aep. 196
Stuffed Fish Fillet, Royal Style, OMandup. 198
Stuffed Squid, Ojingo Sundaep. 199
Korean Sausage, Sundaep. 200
Beef Tenderloin Tartare, Yukhoep. 201
Raw Seafood Platter, Haemul Hoep. 202
Jellied Ox Hoof, Chok P'yonp. 203
Celestial Hot Pot, Sinsonlop. 204
Preserved Dishesp. 207
Seaweed Chaban, Kim Chabanp. 208
Kelp Chaban, Miyok Chabanp. 209
Deep-Fried Kelp, T'wigakp. 210
Cod Chorim, Taegu Chorimp. 211
Salted Yellow Corvina Chaban, Kulbi Chabanp. 212
Bean Chaban, K'ong Chabanp. 213
Beef Chorim, Chang Chorimp. 214
Anchovy and Green Pepper Chorim, Myolch'i Koch'u Chorimp. 215
Potato and Anchovy Chorim, Kamja Chorimp. 216
Bean Curd Chorim, Tubu Chorimp. 217
Lotus Root Chorim, Yonkun Chorimp. 218
Steamed Pollack Roe, Myongran Tchimp. 219
Desserts and Drinksp. 221
Desserts and Confectionsp. 223
Korean Fruit Soup, Hwach'aep. 224
Pears Poached in Rice Wine, Paesukp. 225
Sweet Rice Cake, Injolmip. 226
Sweet Rice Fruit Cake, Yaksik or Yakbapp. 227
Flower Pancakes, Kkot'jon or Hwajonp. 228
Sweet Rice Balls, Kyongdanp. 229
Snow White Rice Cakes, Paeksolgi or Huin Ttokp. 230
Pine Needle-Scented Rice Cakes, Song P'yonp. 231
Honey-Coated Cookies, Yakgwa or Yugwap. 232
Black Sesame Seed Cookies, Komunkkae Tasikp. 233
Puffed Rice and Sesame Seed Cookies, Kkaeyot Kanjongp. 234
Candied Ginger, Saenggang Chonggwap. 235
Candied Lotus Roots, Yongun Chonggwap. 236
Candied Quince, Mogwa Chonggwap. 237
Rice Punch, Sikhyep. 238
Persimmon Punch, Sujonggwap. 239
Teasp. 241
Barley Tea, Pori Ch'ap. 243
Five-Grain Tea, Ogok Ch'ap. 243
Wild Sesame Tea, Tulkkae Ch'ap. 244
Yuja Tea, Yuja Ch'ap. 244
Ginger Tea, Saenggang Ch'ap. 245
Schisandra (or Five-Flavor) Tea, Omija Ch'ap. 246
Persimmon Leaf Tea, Kamip Ch'ap. 246
Korean Ginseng Tea, Insam Ch'ap. 247
Acknowledgmentsp. 248
Indexp. 249