The Korean Table: Korean Recipes Book Giveaway

Debra Samuels, co-author of The Korean Table, has partnered up with DolsotBibimbap.com to give away a signed copy of her book The Korean Table – From Barbecue to Bibimbap.

Accordingly to Tuttle Publishing, “The Korean Table is a wonderful new cookbook that shows American cooks how to create the tempting flavors of Korean cuisine at home. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive online shopping.

Along with showing you how to create complete Korean meals from start to finish – from Scallion Pancakes to Korean Dumplings (mandu) and Simmered Beef Short Ribs – The Korean Table also includes information about how you can add the flavors of Korea to your meal in numerous quick and easy ways every day, using condiments, side dishes, salad dressings, sauces and more.”

The Washington Post on Kimchi Hot Spot says “Taekyung Chung and Debra Samuels have written a new cookbook filled with delicious Korean dishes and stunning photographs by Heath Robbins that are easy to prepare and accessible to the home cook.”

If you want to participate in the book giveaway and have a chance to win a copy of this amazing book, please subscribe to our newsletter before March 8, 2009. The winner will be disclosed on our website on March 10, 2009.

Giveaway Instructions
1. This is a chance to win one signed copy of The Korean Table by signing up to the DolsotBibimbap.com Newsletter.
2. You could reside in any country in the world. The book will be shipped to your door step for FREE*.
3. The last date for receiving entries is March 8, 2009 (Midnight PST).
4. The winner will be contacted through email and will have to reply with his/hers shipping address within 7 business days.
5. Contestants abide by the rules and regulations contained herein or amended and/or altered by simply signing up for the newsletter.
6. If you have any questions or concerns, please feel free to email admin [at] dolsotbibimbap [dot] com

* The import custom duties that may applicable in your country will be the responsibility of the winner. *

The Korean Chile Pepper—There Really Is Nothing Like It

Korean foods are finding their way into the spotlight more and more.  Recently Iron chef Mario Batali won a challenge with the Korean dish dolsot bibimbap or dolsotbibimbap and Rachael Ray of The Food Network lists Korean recipes. As more recipes for Korean dishes crop up to meet consumer demand, one of the most frequent ingredients called for is ground red pepper. Often, authors claim that any red pepper will do. This is not the case, as I found out the first time I left home.

When I moved to Vermont I was well-prepared with kimchee-making skills. What I didn’t count on was the unavailability of necessary ingredients. As anyone who has ever been homesick knows, nothing can comfort you more than that taste of home.

My first batch of kimchee was so off. I wasn’t new to the practice of making this Korean dish and soon realized that the red pepper was the culprit. I scoured the state, touring natural foods and gourmet stores. I shopped at Thai, Chinese, Vietnamese and Japanese groceries. Alas, no Korean market existed. Batch after batch, and I could not duplicate kimchee from home. There was nothing to be done for it until my mother sent me a care package of Korean red pepper.

I picked up an Asian cookbook one day and read about the distinctive flavor of the Korean red chile. This author explained how the unique geography of Korea, its sea air, mountainous regions, soil and water contributed to the one and only kochu, a pepper that tastes like no other.

Kochu is a member of the capsicum pepper family. When ground it is called kochu garu, gochukaru or gokchu garu. Gokchu garu is used to make gochujang a hot pepper paste that is a common ingredient in dolsot bibimbap or dolsotbimbap, the dish most representative of Korea.

The chile was introduced to Korea in the 17th century by the Japanese, who were loathe to give up their monopoly on “japanese mustard” as Portuguese missionaries called it. They claimed that the plant could only grow in its native environments, Central and South America. Korea finally did gain the seeds to grow the chile and is now exports over 1 million kg. per year.

Before the chile, Korean dishes did not include red pepper, a now unimaginable phenomenon. Korean recipes for kimchee consisted of greens, salt and alcohol. Today, there is a claim that Koreans have the highest per capital chile consumption in the world.

Korean food absolutely requires Korean red pepper to taste authentic. Whether you’re making dolsot bibimbap/dolsotbibimbap or other Korean dishes, to really follow a Korean recipe that calls for red pepper, you must get your gokchu garu.